DIEGO TORRES RAMIREZ
Alexandria,VA
Summary
Seasoned Assistant Executive Chef with significant experience in high-volume kitchens. Demonstrates strong leadership skills, excelling in menu creation, food presentation and kitchen management. Possess solid knowledge of culinary techniques and practices with a focus on maintaining quality standards and freshness. Notable contributions include streamlining operations to enhance efficiency and introducing innovative culinary trends to elevate dining experiences.
Overview
11
11
years of professional experience
Work History
Assistant Executive Chef
EL NUEVO MOLINO
CANTABRIA, Cantabria
05.2022 - 10.2024
- Developed menus, recipes and costings for new dishes to ensure profitability.
- Assisted with training junior staff on proper cooking techniques and methods.
- Conducted regular stock checks to identify any shortages or wastage issues.
- Monitored portion sizes, presentation and flavor of all dishes served in the restaurant.
- Organized special events such as banquets and catering services according to client needs.
- Provided guidance to kitchen staff on how to properly handle, store and rotate food products.
- Reviewed monthly financial reports related to labor costs, inventory levels and other expenses.
- Attended meetings with management team members to discuss upcoming plans, objectives, leadership initiatives, guidelines, and budget.
Executive Sous Chef
LA CAPITANA
CANTABRIA, Santander
01.2019 - 05.2022
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Trained kitchen workers on culinary techniques.
Junior Sous Chef
TANTA
LIMA, MIRAFLORES
06.2013 - 12.2018
- Organized and maintained the daily mise en place for all stations.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Supervised kitchen food preparation in demanding, high-volume environments.
Education
Graduate Certificate - Peruvian and Japanese Culinary Arts Certificate
San Ignacio De Loyola
LIMA, Peru2021
Bachelor of Arts - Culinary Arts
Universidad San Igancio De Loyola
LIMA05-2018
Skills
- Menu development
- Creativity and Innovation
- Menu pricing
- Restaurant Operations
- Sustainability, menu, and operations expertise
- Food plating and presentation
- Productivity Optimization
- Fine Dining Management and Operations
- Budgeting and Cost Control
Timeline
Assistant Executive Chef
EL NUEVO MOLINO
05.2022 - 10.2024
Executive Sous Chef
LA CAPITANA
01.2019 - 05.2022
Junior Sous Chef
TANTA
06.2013 - 12.2018
Graduate Certificate - Peruvian and Japanese Culinary Arts Certificate
San Ignacio De Loyola
Bachelor of Arts - Culinary Arts
Universidad San Igancio De Loyola
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