Overview
Work History
Education
Skills
Certification
Timeline
Generic

CORY RAMIREZ

Albany,OR

Overview

26
26
years of professional experience
1
1
Certification

Work History

Chef

Bonaventure Senior Living
09.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.

Kitchen Manager

Loafer's Station
04.2021 - 07.2023
  • Promoted teamwork among employees by encouraging collaboration and offering support whenever possible.
  • Trained new staff in kitchen operations, procedures and food prep standards.
  • Maintained accurate inventory of all food items, supplies and equipment to ensure efficient operations.

Executive chef and Kitchen Manager

Brick and Mortar
11.2017 - 02.2021
  • Cooked or directly supervised cooking of items requiring skillful presentation.
  • Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
  • Managed kitchen staff, ensuring all employees followed health and safety regulations.

Kitchen Manager and Chef

Shari's
10.2012 - 09.2013

Manager

Applebee's
02.2005 - 09.2012
  • Mentored and trained new employees on company policies and procedures.
  • Provided support for customers by addressing complaints quickly and efficiently, displaying exceptional customer service skills.
  • Monitored team productivity and performance to support goals.
  • Assigned, prioritized, and delegated tasks and responsibility to departmental employees.
  • Coached and motivated team, driving sales and delivering exceptional customer service.
  • Managed daily operations including scheduling and budgeting, exhibiting excellent multitasking capabilities.

Cook

Sizzler
01.2000 - 07.2005
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.

Education

High School Diploma -

South Albury High School
Albany
06.1989

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail
  • Effective communications
  • Kitchen operations
  • Team collaboration
  • Grilling techniques
  • Kitchen equipment operation and maintenance
  • Ingredient knowledge
  • Verbal and written communication
  • Frying techniques
  • Kitchen equipment operation
  • Recipes and menu planning
  • Hospitality service expertise
  • Food plating and presentation
  • Allergen awareness
  • Sauce preparation
  • Sanitation guidelines
  • Food pairing
  • Plating techniques
  • Recipe creation
  • Inventory management
  • Workflow optimization
  • Sanitation practices
  • Staff coordination
  • Menu development
  • Banquets and catering
  • Portion and cost control
  • Recipe development
  • Menu planning
  • Made-to-order meals
  • Cost control
  • Menu supervision
  • Performance improvement
  • Culinary expertise
  • Equipment maintenance
  • Vegetarian cooking
  • Food service operations
  • Garnishing techniques
  • Food spoilage prevention
  • New hire training
  • Company quality standards
  • Pantry restocking
  • Seafood preparation
  • Butchery skills
  • Process improvements
  • Forecasting and planning
  • Regulatory compliance
  • Complex Problem-solving
  • Pasta making
  • Utensils and equipment
  • Food inventories
  • Food cost analysis
  • Roasting techniques
  • Operations management
  • Resource management
  • Purchasing
  • Fine-dining expertise
  • Braising techniques
  • Business management
  • Vendor relations
  • Performance assessments
  • Order delivery practices
  • Pastry skills
  • Steaming techniques
  • Poaching techniques
  • Regional cuisine expertise
  • Signature dish creation
  • Service cycle
  • ChefTec
  • Problem-solving
  • Time management
  • Multitasking and organization
  • Food storage
  • Physical stamina
  • Culinary creativity
  • Temperature control
  • Nutrition
  • Ingredient selection
  • Special diets
  • Kitchen operations management
  • Meal service
  • Food preparation techniques
  • World cuisines
  • Cold food preparation

Certification

serve safe

Timeline

Chef

Bonaventure Senior Living
09.2023 - Current

Kitchen Manager

Loafer's Station
04.2021 - 07.2023

Executive chef and Kitchen Manager

Brick and Mortar
11.2017 - 02.2021

Kitchen Manager and Chef

Shari's
10.2012 - 09.2013

Manager

Applebee's
02.2005 - 09.2012

Cook

Sizzler
01.2000 - 07.2005

High School Diploma -

South Albury High School

Similar Profiles

CREATE PROFILE
CORY RAMIREZ