Quality Management
Resume:
RAMGER S. RAZO
Flat ****, Al Rama Building *, Al Hamriya,
Dubai, UAE
Mobile: +971-**-***-****
Email ID: **********@*****.***
Certified Person-in-Charge (PIC) Level 3 from Dubai Municipality
Pioneer team member of The Atlantic Dubai
Pioneer team member of La Petite Maison Dubai
Pioneer team member of Maison Bagatelle Dubai
WORK EXPERIENCE
Chef de Partie April 2015- Present
Q43 Restaurant and Lounge/ The Atlantic Dubai ( Opening Team)
●Manages the Hot, Grill and Cold section of the kitchen
●Assists other sections of the kitchen when needed.
●Assures the preparation, and cooking of food is up to standards.
●Checks the quality of received goods are of the right specifications and packaging
●Ensures the people working in the kitchen meet the health and quality standards of the restaurant
●Trains and supervises commis working in the other section.
●Checks and orders the necessary items needed for the kitchen operation
●Assists the sous and head chef.
●Analyzes price proposals, financial reports, and other information to determine reasonable prices
●Attends meetings to learn about new industry trends and make contacts with suppliers
●Meets with staff and vendors to discuss defective or unacceptable goods or services and determine corrective action
●Maintains and review records of items bought, costs, deliveries, product performance, and inventories
●Works out agreements with suppliers, such as when products will be delivered
●Evaluates suppliers based on price, quality, and delivery speed
●Interviews vendors and visit suppliers to examine and learn about products, services, and prices
●Responsible for preparation of Letter of Intent. Confirming the order via purchase order and subcontract agreement Letter of Credit, Checking the Supplier for Subcontractor bills for payment.
●Review & Finalize Contract documents & initiate to float enquires.
●Ensuring timely availability of Material. Checking the Supplier / Subcontractor bills for payment
●Coordinating with the Finance Manager and preparing Claims and Variation.
●Reviewing and ensuring the submission of Monthly Progress Payment, Material Reconciliation and Close out Reports.
Chef November 2013 – March 2015
Massimo Italian Restaurant Dubai
●Manages the kitchen’s pasta and appetizer sections
●Handles other sections in the absence of other chefs.
●Assures food quality, food preparation and waste management are up to standards
Demi Chef de Partie April 2013 – September 2013
Maison Bagatelle, Dubai
●Member of the pioneer staff of Maison Bagatelle
●Manages the kitchen’s hot section.
●Handles other sections in the absence of other chefs.
●Assures food quality, food preparation and waste management are up to standards
●Trains and supervised Commis Chefs
●Ensures that Commis Chefs meet the health and quality standards of the restaurant
●Ensures that the incoming produce in the assigned section is of best quality and enough quantity
●Assists the Head Chef
Commis Chef August 2010 – August 2011
La Petite Maison, Dubai
●Member of the pioneer staff of La Petite Maison Dubai
●Obtained intensive training on quality control, food preparation and waste management
●Received comprehensive training on different sections of the kitchen
●Trained and supervised probationary Commis Chefs
●Ensured that probationary Commis Chefs meet the health and quality standards of the restaurant
●Ensured that the incoming produce in the assigned section is of best quality and enough quantity
●Cooked assigned dishes such as Chili Prawns, Grilled Aubergine, and different salads
●Assisted chefs of higher rank in food preparation
EDUCATIONAL BACKGROUND
Person-in-Charge (PIC) Level 3 Dubai Municipality Training Program November 2014
Diploma Course in Culinary Arts and Hotel Management July 2008 – October 2009
International School of Culinary Arts and Hotel Management
SKILLS AND TRAINING
●Comprehensive training on hospitality management and food and beverage services.
●Intensive training on quality control, waste management and staff supervision
●Well-experienced in working under pressure, strict time management and constraints
●Accustomed in working long hours.
●Completed theories and lectures on meat, seafood, vegetables and fruits, herbs, spices, and legumes.
●Has undergone comprehensive lecture in HACCP principles of cooking methods and techniques.
Contact this candidate