Oscar Rodriguez Moncada
Culinary Administrator and Kitchen Manager
Saskatoon
Summary
Highly adaptable with over 25 years of experience leading high-volume institutional food services, corporate catering, and hotel operations. Expert in food cost optimization, menu engineering, and large-scale production logistics (up to 3,500 daily services). Proven track record in training culinary brigades, managing supply chains, and ensuring strict food safety compliance (HACCP)
Experience
ā¢ Execute daily kitchen operations, ensuring seamless service flow during high-volume shifts. ā¢ Monitor food inventory, portion controls, and waste minimization strategies to protect margins. ā¢ Oversee staff compliance with corporate standards and Saskatchewan provincial health regulations.
ā¢ Directed regional hospitality operations across 3 multi-site vacation facilities. ā¢ Standardized recipes and inventory control systems to minimize waste and optimize profit margins.
Supervised daily menu production for high-volume hotel operations serving 700 to 1,000 guests daily. ā¢ Optimized raw material logistics, procurement, and audited rigorous food safety protocols.
ā¢ Designed high-yield menu concepts and standardized recipe cards for large-scale corporate events. ā¢ Managed vendor relations, procurement strategies, and inventory controls to maximize profit margins.
ā¢ Supervised the daily production workflow of the kitchen team and implemented Cook & Chill methods.
ā¢ Designed and launched a satellite dining facility, scaling daily services from 180 to 320.