Line Cook Head Chef

Ralph “Ithos” Bey

**********@*****.*** *********@*****.*** 917-***-**** NYC, MIA, LA

Get A Bite on Chef Bey

I am Dedicated, responsible, and passionate Natural Born Leader with a strong work ethic, adaptability, and exemplary leadership skills. Demonstrated ability to manage diverse culinary settings with autonomy, even under tight deadlines and exacting client requirements. Grounded in self-discipline, I approach challenges with composure and consistently deliver high-quality dining experiences. Possess exceptional interpersonal skills and a strong commitment to teamwork. Committed to contributing my motivation, dynamism, and positive perspective to elevate your restaurant. My culinary style is best described as Ital Plant-Based Fusion, celebrating the rich flavors of Caribbean, Indian, African, and Asian cultures. Recently relocated to New York City, I am eager to expand my culinary career. Experience

Private Chef

Founder & Head Chef

Since March 2014 To Present 2023 Infinite Flavorz USA

● Developing Original Recipes to Fulfill a wide range of nutritional and dietary regimens such as Keto, Vegan, Raw Vegan, Lactose and Gluten Free, Paleo, Mediterranean etc.

● Sourcing High Quality Organic Produce & Essential Procurements

● Managed and led a well-balanced culinary team, ensuring consistent quality in service.

● Catered to an exclusive clientele, offering private events, birthday parties, anniversaries, wedding ceremonies, corporate catering, and weekly meal prep.

● Traveling to Provide Services when requested by clients

● Conducted five-course gastronomy tasting experiences, showcasing unique and exotic flavors. Sous Chef/ Kitchen Manager

Carrollwood & South Tampa Locations

August 2013 – November 2014

Grille One Sixteen USA

Chef Webber 813-***-****

● Served as a Core Member Oversaw daily operations at upscale, high-volume steak houses across multiple locations.

● Managed vendor deliveries, stocking, and food preparation, ensuring top-quality performance during service.

● Collaborated with the Chef to develop new sauces and enhance signature menu items.

● Scheduled and managed team members for both the back of house and front of house.

● Trained team members to handle multiple stations, improving overall operational efficiency.

● Successfully managed banquet functions and corporate catering events.

● Overseen Regulatory compliance of health and sanitation protocols as well as payroll administration

Kitchen Manager

Spruce Street Location

September 2013 – July 2014

Cigar City Brewing USA

● Managed a small cafe within an iconic brewery, overseeing daily operations.

● Ensured the accurate stocking and preparation of daily ingredients.

● Trained new employees to serve customers fresh appetizers, soups, gourmet sandwiches, and salads.

● Reported daily sales to the Head Chef and supervised private brewery tasting events. Line Cook and Butcher Assistant

Dec 2011 - August 2012

Restaurant “Chez Victor” Berbeche, Paris, France Chef Gwen Andre' +**-**-**-**-**-**

● Assisted Butcher in Cutting, Deboning, and Filleting over 300 Chickens and Different types of Beef a day

● Prepping several variations of Sausages And Seasoning Rotisserie Chickens

● Curing and hanging various Dry Aged Cuts of Meat

● Maintained cleanliness of workstations before and after shifts. Line Cook

January – Dec 2011

Restaurant “La Fille du Boucher” Paris, France

Chef Gwen Andre' +**-**-**-**-**-**

● Managed the sauté station and maintained a clean mise en place for service.

● Effectively communicated orders from tickets to the Chef.

● Prepared All Entree Dishes and Appetizers in Fast paced environment

● Vacuum Seal Filets Mignon for Sous Vide Orders

● Prepped and labeling sauces for All Entrees and Vegatables and Onion Confit for following day Line Cook

May - September 2010 Montrel's Bistro New Orleans, LA, USA Chef Joe Qualls 504-***-****

● Worked beside Chef to perfect the Art of New Orleans Classic Seafood Dishes which they specialized in such as Crab Gumbo, Ettoufee, Trout Almondine, and New Orleans BBQ Shrimp

● Prepared Everything By the Recipe Fresh Daily from Stocks, Rouxs, Sauces, And Dry Mixes

● Shopped around the City with Chef to Source and continue to maintain lasting relationships with Vendors

● Prepped and Cooked Large Orders of Beignets

● Closed on Late Nights

Line Cook and Waiter

September - December 2010

Cattlemen’s Steak House Tulsa, OK, USA

*Prepared and Operated Omelette Station during Morning Hours

* Prepped for Lunch and Dinner service

* Helped Unload and stock incoming Inventory

*Waited and Bused Tables

Line Cook For Catering Company

June 2009 - June 2010

Kimberly’s Catering, Tulsa, OK, USA

● Prepared large Quantities of a variety of dishes for Private and Private Schools, and Churches

● Prepped Large amounts of Vegetables and Herb Sachets for Stocks

● Assisted Deliver Orders to Events

● Took Pre Orders and Forwarded them by email to Head Chef Education

Nicholls State University Thibodaux, LA, USA

Chef John Folse Culinary Institute (CJFCI) Thibodaux, LA, USA Tulsa Tech : Hotel and restaurant management Tulsa, OK, USA Languages

English

French

Spanish

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