Ricardo Ramos

**** ******* **** ***. ********* Florida 34744

Cell: 407-***-****

aczbum@r.postjobfree.com

Summary

Former Sous Chef and Banquet Chef as well, also 7 years of experience with Banquet Supervisor on high-volume production high-pressure in culinary environments.

Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise

to prepare a special variety of dishes in a professional, rewarding environment. Worldly, ambitious for knowledge and highly skilled in ethnic cuisine with a strong understanding of flavor profiles. Also including my healthy and strong physical condition to improve to the highest level on any environment.

Highlights

Butchery skills Focused and disciplined

Contemporary sauce work High volume production capability

ServSafe certified Well-tuned palette

Food handlers card

Windows 10 Focus on portion and cost control

Inventory management familiarity

Bilingual (English/Spanish)

Accomplishments

.In 2006 became part or Rosen Hotels & Resorts Successfully managed a kitchen staff of 20+ employees during

high volume dinner services for more than 1000 diners each night. Move up to BQT supervisor 2007,

Nominate Coach of the year on 2010, Pillar of the Month on 2011. On 2013 start get my education on

Culinary Arts Diploma in FLORIDA TECHNICAL COLLEGE at Kissimmee Campus and graduated in 2014

with 4.0 GPA. Skillet on A.C.F competition.

Experience

Doubletree by Hilton

Lake Buena Vista, Florida May 2015 to June 2016

Sous Chef

*Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.

* Performs other duties as described under supervisor title.

* May assist dietitian to plan, change, test, and standardize recipes to increase number of servings prepared.

*Performs additional responsibilities, although not detailed as requested by the Chef at any time.

*Manage the kitchen staff in the daily production, preparations and presentation of all food for the Hotel

restaurants and room service in a safe, sanitary work environment which conforms to all standards and

regulations and achieves profitable, competitive, ensure all quality products.

*Manage the daily operation of the kitchen. Monitors food and labor cost. Assist Executive Chef in creating

and implementing menu and production changes.

*Manage and ensure a quality, consistent product is produced which conforms to all Hotel

standards.

Radisson Hotel & Resort

Kissimmee, Florida September 2013 to May 2015

Sous Chef

*Manage the kitchen staff in the daily production, preparations and presentation of all food for the Hotel

restaurants and room service in a safe, sanitary work environment which conforms to all standards and

regulations and achieves profitable, competitive, ensure all quality products.

*Manage the daily operation of the kitchen. Monitors food and labor cost. Assist Executive Chef in creating

and implementing menu and production changes.

*Manage and ensure a quality, consistent product is produced which conforms to all Hotel

standards.

*Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain

and motivate the employees while providing a safe work environment. Also interview, schedule, train, develop of new menu, empower coach and counsel, recommend and conduct performance and reviews as appropriate.

*Manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy safe work

environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

*Followed proper food handling methods and maintained correct temperature of all food products.

*Built and fostered a team environme

Rosen Shingle Creek Hotel & Resort

Orlando, Florida August 2006 to March 2013

Banquet Supervisor

As a Supervisor and responsible to ensure proper preparations of the products through quality control, training of

b.q.t cooks and ensuring proper sanitation levels.

*Supervise the cooks and cold prep person's food production on the banquet kitchen; checking all items against

the recipe standards, verify that use records are fallowed for all items served and that food is presented in

efficient quality manners.

*Monitoring the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.

*Monitor the cooks prior all meal functions to ensure maximum efficiency during meals periods.

*Assisting in cross-training employees and new employees in their positions on the banquet kitchen.

*Assisting the Sous Chef in maintaining standards of quality and appears on the banquet kitchen.

* Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and

purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing

and apportioning foods, and utilizing food surpluses and leftovers.

*Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion

costs.

*Supervises no cooking personnel, such as kitchen helper, to ensure cleanliness of kitchen and equipment.

*Supervises cook and tastes, smells, and observes food to ensure conformance with recipes and appearance

standards.

*Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.

* Performs other duties as described under supervisor title.

* May assist dietitian to plan, change, test, and standardize recipes to increase number of servings prepared.

*Performs additional responsibilities, although not detailed,as requested by the Chef at any time.

Education

FLORIDA TECHICAL COLLEGE

2014

Culinary Art

Kissimmee, FL, US

Top 98 % of class

President Achievement Award

Perfect Attendance Achievement Award

Sous Chef of the Culinary Team

2000

Raul Ybarra

High School Diploma Maricao, FL, Puerto Rico

Contact this candidate