Sous Chef F B

SAMUEL RAMOS

**** ***** ****** ***. * Carpinteria, Ca 93013 · 917-***-****

*************@*****.***

Creative, passionate and forward-thinking chef with over 30 years of extensive experience in various cuisines, hotels and restaurants. Capable of managing banquet events and restaurant services of up to 100 tables and 1,200 guests, while managing and motivating staff to perform to best of abilities across every service. Consistently create new recipes and menus, implementing seasonal ingredients and modern techniques.

EXPERIENCE

FEBRUARY 2022-JULY 2024

EXECUTIVE SOUS CHEF, HILTON BEACHFRONT RESORT SANTA BARABRA

4-star hotel resort with over 62,000 sq. ft event space, 17 meeting rooms, 360 rooms. Support Executive Chef and Chef de Cuisine in every day operations.

Oversee banquet operation which includes, hot, Garde manger and bake shop with over 15 Tm and 2 sous chefs.

2022 was a record-breaking year with over $55 million dollars in revenue for hotel, with over $18 million just from F&B

Supported Chef in creating and executing new F&B initiatives/activations throughout the resort to increase revenue and guest experience. Which contributed to F&B revenue spikes

Supported Chef in creating and roll out of new banquet menus, which contributed to increase of banquet average checks and higher scores on Catering surveys.

Implemented training in banquet kitchen to include more practical and efficient techniques to increase output

Part of culinary management team that helped increase TM surveys by 15% prior to last

Support in meeting projected budgets by tracking and controlling food cost, labor and expenses based on monthly check books/projected business and revenues

Mentor to Chef de cuisine during menu changes of outlets

DECEMBER 2016-JANUARY 2023

EXECUTIVE SOUS CHEF, HILTON WEST PALM BEACH

Award winning 400 room hotel, connected to Convention Center. With 24,000 sq. ft of flexible event space and $11 million F&B revenue.

JUNE 2013-NOVEMBER 2016

SOUS CHEF, THE EVENTI NEW YORK CITY, A KIMPTON HOTEL

In charge of daily culinary operation for banquets and multiple restaurants with over $10 million in F&B revenue. 20,000 + sq. ft of dramatic floor plans

Worked under the direction of Chef Laurent Tourondel and Shai Trivedi

Part of opening team of both restaurant outlets, L’Amico & The Vine

JANUARY 2012-MAY 2013

SOUS CHEF, GOURMET GARAGE, NEW YORK CITY

JUNE 2010-DECEMBER 2011

RESTAURANT CHEF, WAITER’S GASTRO BAR, SAN JUAN PR

JANUARY 2007-MAY 2010

SOUS CHEF, THE CARLYLE, A ROSEWOOD HOTEL

EDUCATION

1993-1996

UNIVERSIDAD METROPOLITANA, GENERAL STUDIES, PR

1996-1998

HOTEL & TOURISM SCHOOL OF SAN JUAN, PR

SKILLS

Excellent mentorship of TMs

Fluent in Spanish & English

Unifocus, Birch street trained

Effective labor and scheduling practices

P&L Practices

Word, Excel, PowerPoint

Problem Solving

Team member development

Task Force experience with Hilton

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