Eduardo Obando Rosabal

Designed and executed customized weekly menus for retreat themes and group dietary requirements. Managed ingredient sourcing, supervised kitchen staff, coordinated service operations, and controlled food costs while maintaining food safety and hygiene standards.

Designed and executed weekly menus tailored to family and guest needs. Managed sourcing and purchasing, supervised kitchen staff and service operations, controlled food costs, and maintained hygiene standards.

Managed daily kitchen operations in an international surf resort. Supervised staff, coordinated menus, maintained inventory and supplier relationships, and delivered high-quality dining experiences.

Operated the grill station in a high-end steakhouse, ensuring premium standards in meat preparation. Maintained consistent grilling quality and supported high-level kitchen output for service.

Assisted with menu preparation and kitchen operations while supporting day-to-day line work. Contributed to food presentation and ensured kitchen tasks were completed to service standards.

Assisted with food preparation and kitchen maintenance. Supported daily prep tasks to help ensure consistent service readiness.

Supported chefs with prep work and service activities. Built foundational kitchen skills and contributed to smooth day-to-day operations.

Earned a Bachelor’s degree in Kitchen Administration from Universidad Latina.

Completed a Diploma in Culinary Arts at Universidad Latina.