Manager Quality

Rigoberto Ramos

Email: **********@********.***

Address: *** * *** **. ***#4a

City: New York

State: NY

Zip: 10031

Country: USA

Phone: 917-***-****

Skill Level: Experienced

Salary Range: $40,000

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

RIGOBERTO RAMOS

630 WEST 139 STREET APT # 4A NEW YORK, NY 10031

(TELEPHONE) 917-***-**** E-MAIL:**********@********.***

OBJECTIVE

To secure a career oriented management position in the restaurant industry where my skills in hospitality and in-depth knowledge of food and beverage may be utilized in a premier organizational setting

CERTIFICARTION

SERVSAFE CERTIFIED EXAM FORM NO. 4501 CERTIFICATE NO. 6771788 NYC DEPT. OF HEALTH AND MENTAL HYGIENE/FOOD PROTECTION 11-02410

EXPERIENCE

June 2010-june2012 Vapiano Union Square, NY

Line Cook, trainer, Kitchen Supervisor

Part of the opening team that assisted in organizing, and labeling every product used in the house

Created par sheets for in house orders such as produce, Inventory, Sysco and U.S.Foods

Supervised each station to make sure the quality of food was handed out to our guests as a statndard procedure

Trained every hired employee to ensute the correct quantity and quality of each respectful dish

Maintained both opening and closing shifts in an ethical and hospitable set up

Responsible for every feature/special dish to be prepped, cooked and plated in each individual station

Developed a great working relationship with every Vapianist employee on and off the clock

March 2004 2010 Legal Sea Foods White Plains, NY

Line Cook, Trainer, Kitchen Manager

Intricate in maintaing an annual food cost under budgeted numbers

Helped to consistently maintain labor costs below budgeted forecasts

Instrumental in the creation of a more productive and efficient work environment

Established a solid working relationship with a vendors as an authorized purchasing agent and controller

Encouraged innovative methods for food production and increased crew development by means of effective training practices

Responsible for the training of all kitchen staff

Practiced clean as you go techniques keeping the kitchen clean, neat and supplied at all times

Meet government / company regulations and requirements

Maintained cooperate practices invoking purchasing, receiving and inventory control

Concentrated on the preparation and serving of all menu items

Responsible for set-up and of kitchen on a daily basis

Daily restaurant inspections and evaluations of proper HACCP preventative measures for handling of product and restaurant conditions

Ensured high standards of quality food presentation and restaurant cleanliness

October 2002 Present Aguila Y Plata New York, NY

Mariachi Singer

Established a reputable quality of service for guest satisfaction

Worked with the family to develop and implement strategies to promote and increase overall business

Monitored the profitability of the performed functions

August 2001 October 2002 The Penn Club of NY New York, NY

Line Cook

Checked with Chef and Sous Chef for daily assignments

Set up any a la carte stations required for breakfast, lunch or dinner

Ensured assigned workstation had proper level of par stocks and supplies according to the daily menus

Cooked for events of 50-350 people i.e. Weddings, Bar Mitzvahs etc.

June 2001 August 2001 Camp Ramaquois Ramapo, NY

Line Cook

Maintained a clean and sanitary culinary environment in compliance with all local and federal health codes

Performed kitchen functions as needed

Maintained the storage areas in an organized manner

630 WEST 139 STREET APT # 4A NEW YORK, NY 10031 TELEPHONE 917-***-****

REFERENCES

Available Upon Request

Contact this candidate