1. Maxwell Rodrigo
31 Haven Terr,
Parlin, NJ 08859,
908-331-5195
mrodrig9@optonline.net
Articulately talented Culinary, specializing in Contemporary Cuisine, with
MANY years’ experience in Food preparation and management and have
learned to blend a positive attributes of each other.
Flexible and versatile – able to maintain a sense of humor under pressure.
Poised and competent with demonstrated ability to easily transcend line and
banquet work... Thrive in deadline-driven environments. Excellent team-
building.
Skills Summary
Forecasting
Menu planning
Sanitation
Computer Savvy
Scheduling
Kosher kitchen
operation
Purchasing
Food Protection
Professional Experience
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.
Manages 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 cost, supplies, Ensuring
Culinary Standards, Prepares and cooks foods of all types and Serving as a role model.
Supervisory responsibilities in Garde Manger for four outlets and banquet/catering.
Supervisory 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.

2. 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,
Cook
Education
THE CULINARY INSTITUTE OF SRI LANKA,
NEW YORK CITY FOOD PROTECTION, Certificate 11-10922,