This document is a resume for Maxwell Rodrigo, a culinary professional with over 30 years of experience in banquet, restaurant, catering, and fine dining settings. He has worked in leadership roles at several prestigious hotels and restaurants in New York City and New Jersey, including Marriott Marquis Times Square and Holiday Inn Harmon Meadow, where he oversaw kitchen operations and teams. Rodrigo has expertise in menu planning, time management, scheduling, food safety, and creating quality cuisine in high-volume and fast-paced environments. He holds a certificate in food protection from the New York City Food Protection program.

1. Maxwell Rodrigo
31 Haven Terr,
Parlin, NJ 08859,
908-331-5195
mrodrig9@optonline.net
I am a Result - oriented culinary professional with 30 years specializing in
Banquets, Restaurants, Catering, Fine dining and ability to Multitask well
under pressure in a fast paced environment.
Excellence in operational delivering customer and associates in dedication
hands-on services.
Skills Summary
 Forecasting,
 Menu planning,
 Time management
& qualities,
 Scheduling,
 Kosher kitchen
Operation,
 Teamwork
acumen,
 Purchasing,
 Food Protection
&
kitchen
sanitation,
Education
THE CULINARY INSTITUTE OF SRI LANKA, 1981 -- 1983
NEW YORK CITY FOODPROTECTION, Certificate 11-10922,
Professional Experience
OTG NJ 2015 – Pre
Lead cook and Productivity
Mexicano Restaurante Sri Lanka 2014 – 2015,
Restaurant Managing Owner.
Sri Lankan, Chinese and Mexican cuisine.
Held full responsibility for all aspects of daily front/back-end business operations.
Serve an estimated 100 customers per day, providing a broad range of services that include
off-premise catering, take-out orders and sit-down lunches and dinners.
MARRIOTT MARQUIS TIME SQUARE, NY, 1999 – 2013.
Asset chef de cuisine as Supervisor in day-to-day operations at the Revolving Rooftop
Restaurant & Lounge. With achieving over $21 million in revenue. Responsible for team
building, productivity and presentation of quality food in a fast and high volume environment,
menu development, Reviews staffing levels, department controllable, expenses including food

2. cost, supplies, Ensuring Culinary Standards, Prepares and cooks foods of all types and Serving
as a role model.
Supervisor responsibilities in Garde Manger for four outlets and banquet/catering.
Supervisor responsibilities In Room Dining.
JW Steakhouse, Responsible for maintaining productivity in the kitchen and line.
Sauté/fryer and oven cook for Banquet, staff catering and five outlets, main kitchen.
Regal constellation international hotel, Ontario, Canada, 1995/1999,
Cook,
Provided high quality meals for 250 – seat coffee shop / restaurant on a busy airport
Toronto.
Supervisor,
Grill, A 80 – seat fine dining
Toumant,
Banquet and Garde Manager for small and large functions.
Holiday innHARMON MEADOW, Secaucus, NJ, 1989/1995.
Kitchen Manager/COOK,
Oversaw restaurant with 175 seating,manage kitchen staff in implementation of menus and services.
Responsible forall aspectsof banquet and off site catering in large volume sport events.
Prepared food for professional hockey/football and college teams.
Did inventory/ordering and weekly scheduling
PLAZA HOTEL, MORRIS TOWN, NJ, 1988/1989,
Cook
Prepared daily breakfast.
Helped in preparing and presenting garde manager dishes.
GRINGOSINC,MEXICAN CUISINE, EMPORIA, KANSAS, 1986/1987,
Bus boy, dishwasher and prep Cook,