Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Referenced by
References
Timeline
Generic

Christopher Ramirez

San Antonio,TX

Summary

Organized and motivated Chef eager to apply time management and organizational skills in various environments. Seeking Growth and opportunities to expand skills while looking ahead for my future. I'm a Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Line Cook

Hotel Emma
San Antonio, TX
05.2022 - Current
  • Stocked and restocked kitchen supplies as needed.
  • Monitored and documented daily production sheets, incorporating comprehensive waste logs.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Managed food item preparation in accordance with recipes, portioning, cooking, and waste management protocols.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Analyzed staff development needs and created customized training plans
  • Reviewed training method impact via administration of post-training assessments.
  • Assessed training needs within organization and designed tailored training programs accordingly.
  • Conducted and performed training sessions, including students of the CIA.

Line Lead/Grill Cook

Boiler House Texas Grill & Wine Garden
San Antonio, TX
05.2021 - Current
  • Maintained cleanliness and organization of line workstations.
  • Evaluated kitchen productivity and analyzed overall workflow efficiency.
  • Analyzed quality standards and verified sustained application within kitchen setting.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
  • Garnished and arranged plated meals.
  • Safely operated ovens, grills and other kitchen equipment to minimize accidents.

Sous Chef

Local-Homa
Oklahoma City, OK - Oklahoma
05.2019 - 02.2020
  • Crafted an array of diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Aided in selection, induction, and development of culinary team members.
  • Reviewed inventory status and executed orders to replenish stock before shortages occurred
  • Elevated skills of team members, leading to daily output of premium-quality meals.
  • Trained kitchen workers on culinary techniques.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Sourced ingredients from local farms to enhance environmental sustainability and minimize costs.
  • Enhanced customer satisfaction and team functionality through execution of command-based structure and supervision of staff performance.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Sous Chef

3SixtyRestaurant
Oklahoma City, OK
07.2017 - 04.2019
  • Trained kitchen workers on culinary techniques.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.

Sushi Chef

Yuzo Sushi Tapas
Oklahoma City, OK
10.2016 - 06.2017
  • Sanitized counters, knives, utensils, plates and other items used in food preparation.
  • Conversed with patrons and explained different sushi menu items and what ingredients were used in preparation.
  • Safely utilized knives and other sharp instruments to prepare fish for sushi-making.
  • Greeted restaurant guests arriving at establishment and explained special sushi items and options.
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Education

GED -

S.C.O.R.E
Lawton, OK
05.2009

Skills

  • Multitasking and Organization
  • Food Presentation
  • Analytical Thinking
  • Teamwork and Collaboration
  • Food Handling and Sanitation
  • Managers ServSafe
  • New Hire Training
  • Meal Preparation
  • Banquets and catering
  • Kitchen Management
  • Culinary expertise
  • Recipe creation
  • Grilling Techniques
  • Cooking techniques

Certification

  • Licensed Managers ServSafe
  • Completed The Hospitality Program with the Culinary Institute of America with a Certificate of Completion

Accomplishments

Assisted in winning a cooking competition, awarded a Brick and Mortar in Oklahoma City.

Involved in Training newly graduated students from The Culinary Institute of America

Willing and able to get some collaborations with Hotel Emma and The CIA

Referenced by

  • Erica Esquival

References

References available upon request.

Timeline

Line Cook

Hotel Emma
05.2022 - Current

Line Lead/Grill Cook

Boiler House Texas Grill & Wine Garden
05.2021 - Current

Sous Chef

Local-Homa
05.2019 - 02.2020

Sous Chef

3SixtyRestaurant
07.2017 - 04.2019

Sushi Chef

Yuzo Sushi Tapas
10.2016 - 06.2017

GED -

S.C.O.R.E

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