Sanson Ramos

*** *. *. ****

MIAMI, FL *****

786-***-****

ac7e53@r.postjobfree.com

Objective

To use my experience in high volume and culinary driven concepts and apply them towards a company I can grow with. Looking for a company that will value my work ethic, and utilize my skills into growing sales and standards.

Experience

Executive Chef, The Grill on the Alley

2013-2018

- Executed and held high standards to all line cooks.

- Trained new employees to be accustomed to our brand and culture.

- Trained on butchering of proteins, all ordering aspects of the Heart of the House, and fiduciary responsibilities.

Head Chef, Soo Woo Korean Steakhouse

2012- 2013

- Responsible for interviewing, scheduling, and management of culinary staff.

- Created and costed out menu items and daily specials.

- Worked with hospitality managers on brand development

- Extensive work in F.Q.M.

Kitchen Supervisor, The Cheesecake Factory Incorporated

2007- 2014

- Worked in a $20 million/year culinary driven concept

- Certified trainer on all stations.

- Employee of the month on several occasions.

Sous Chef, Captain Jim’s Seafood

2005-2007

- Provided assistance with menu development

- Restocked product and inventory

- Developed presentation and garnishment

Education

●Miami-Dade College, 2005

●Miami Senior High School, 2005