Ramon A. Rivera
June 2020 – Present: Osteria Da Nino
Chef De Cuisine
Develop variety of menu items for casual Italian dining fare concept. Coordinate daily menu specials. Schedule and direct staff in daily work assignments. Conduct daily pre shift meetings about specials, groups coming in, allergies or dietary restrictions of incoming guest for the day. Verify quantity and quality of received product. Oversee BOH staff. Hire, train and maintain staff. Daily line checks for quality assurance of product. Inventory management of all goods. Develop relationships with local purveyors.
June 2019 – March 2020: The Darcy Hotel
Coordinate logistics with General Manager and Executive chef for weekly events. Communicate for allergies or dietary restrictions for set menu given each day. End of week inventory of supplies. Administer weekly test about food and wine menu items. Train new team members on menu items, wine list, service procedures and sale strategy according to Northwood Hospitality standards. Provide service standards to incoming guest. Record an end of day incident report.
June 2018 – May 2019: La Sandia by Richard Sandoval, Tysons Corner, VA
Food service at Mexicn fare restaurant. Train new team members according to RS Hospitality standards. Coordinate logistics for private dinning events alongside General Manager and Executive Chef. Good communication for guest experience. Expedite payment process in a timely manner.
November 2017-June 2018: Maggianos Little Italy, Springfield, VA
Food service at casual, Italian fare restaurant. Responsible for setting up dining room according to standards. Ensure guest is familiarized with the menu and daily specials. Provided training for new team members. Maintain steps of service to the highest quality. Prepare logistics for private dining events.
November 2015-October 2017: Requin Brasserie, Merrifield, VA
Chef De Cuisine
Co-partenered with Chef/owner in opening upscale, small plates, French brasserie concept restaurant. Managed restaurant staff of over 15, including kitchen staff, wait staff and bartenders. Responsible for overseeing daily preparation of foods. Organized kitchen operations, daily preparation list, ordering lists. Responsible for souring local ingredients. Working with vendors, negotiating prices for items. Menu and recipes development. Maintained safe, orderly and sanitary kitchen. Ensured kitchen staff prepared, portioned and plated all menu items in accordance with restaurant standards.
December 2011-November 2015: Mike Isabella Concepts, Washington DC
Executive Sous Chef
Plan and develop menus for six concept restaurants (Graffiato, Kapnos, Kapnos Taverna, Pepita Cantina, G By Mike Isabella,) Hiring and training new team members. Maintaining standardized recipes to its upmost quality. Maintaining labor and food cost. Ordering, purchasing and receiving of goods. Communicating and negotiating prices alongside the Chef de Cuisine. Provide a daily prep list for kitchen team members. Work under Corporate Chef to run catering side of concepts. Coordinate logistics with all different concepts for catering orders. Assisted in delivery and presentation of catered product. Worked in-home private dining events for some of DC’s elite.
March 2009-February 2012: The Blue Duck Tavern, Washington DC
Lead Line Cook
Setting up and stocking stations with all necessary supplies. Prepare and cook food items, in cooperation with the rest of the kitchen staff, for service. Communicating with Executive chef or Sous chefs for daily specials.
August 2005 – December 2009: Universidad Del Este, Carolina PR
Associate of Science in Culinary Arts
August 2002 – May 2005: C.I.E.M Private School
High School Diploma
Bilingual (English/Spanish), proficient with Aloha and Micros systems. Microsoft Office system. Restaurant management. Inventory. Food cost. Labor Cost.
References: Available upon request