Mark Rodriguez Email & Phone Number

Tucson, AZ, US

Phoenix, AZ, US

Tucson, US

Developed and implemented new office policies for record keeping. Manage all aspects of financial account keeping. Contribute by briefing on business results using a range of office software, including e-mail, spreadsheets, and databases. Handle all scheduling for meetings and deadlines for smooth project completion. Communicate on a daily basis with.

Tucson, Arizona, US

Prepare and cook food to food safety standards as well as hotel standards. Maintain a clean work area. Assist Chefs in Banquet preparation and cooking and plating. Assists in training new employees. Notifies Chefs when inventory pars are low or items have expired.

New York, New York, US

In-bound high call volume Customer Service Agent. Verifies the identity of card members through computer system assistance. Reports fraud and dispute charges to advanced agents/supervisors. Assists card members with inquiries about account information, receives payments by phone, verbally assists card members on how to navigate the Citi online banking.

Assisted the center director in everyday safety and well being of children. Maintained a clean environment for the children to eat and play in.Kept an open line of communication with parents to express if their child has any particular difficulties academically or socially. Frequently met with school administrators forging a strong partnership between the.

Prepared, cooked, and plated food according to health guidelines. Assisted in maintaining the cleanliness of the back of house such as walk- in storage, dry storage, prep room, and main cooking line. Kept quality assurance making sure items were labeled and dated according to strict health regulations. Assisted in the development of daily specials.

Achieving the preparation and cooking of food using the highest of culinary standards while monitoring that the rest of the kitchen staff fulfill their duties. Defining expectations of kitchen staff, assuring that expectations are met, and holding them accountable for any failings. Placing and receiving cost-effective orders from select vendors through the.

Brought onto the restaurant in the beginning stage to help with the launch. Advise owners and chef on daily operations. Assisted chef in daily preparations and order placing. Oversee prep and dish staff.

Hired, trained, and supervised staff. Made schedules of the chefs, kitchen staff, as well as prep cooks and dishwashers. Placed orders through telephone and computer. Was in constant communication with vendors, owners, staff about new products.

Collaborated with head chef in regards to weekly specials. Aided in training, hiring, and supervision of entire staff. Maintained pastry areas in compliance with Tucson health code standards. Kept up business relations between the company and vendors through telephone or one on one meetings.