Edson Ramos
Chef
Neptune ,NJ
Summary
Artistic Lead Cook with 20+ years of experience. Plating with creativity and planning innovative menus for dynamic eating experience. Successfully demonstrating efficient knife techniques and closely monitoring employee performance. Apt Lead Cook with exceptional multitasking skills and adaptability. Proficient in monitoring employee progress for fantastic time management and delegating kitchen tasks effectively. Talented at innovative menu planning and thorough food preparations. Energetic with years of experience preparing appetizing menu items. Multi-talented at cooking wide variety of items. Service-oriented and skilled at fulfilling special requests.
Overview
13
13
years of professional experience
Work History
Lead Cook
CareOne Harmony Village
07.2020 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing patient(s) satisfaction.
- Prepared food items in compliance with recipes and portioning control guidelines, in addition to specialty diets for geriatrics.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared meals for lunch and dining services with average of 40-50 tables per day
- Prepared and maintained annual budget through forecasting, cost control and labor management.
- Mentored kitchen staff to prepare each for demanding roles
- Cooked memorable dishes that brought new customers into establishment
- Developed recipes, portion specifications, and standard preparation procedures for all dishes
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Placed orders to restock items before supplies ran out
- Delegated jobs within kitchen depending on restaurant traffic and employee skill
- Supervised line cooks to monitor food safety and order accuracy
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Took over line positions in event of emergency
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Modernized work processes to reduce guest wait times and boost daily output
- Planned promotional menu additions based on seasonal pricing and product availability
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Designed high-quality menu items using in-season ingredients, reducing overall costs 60%
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Inspected freezer and refrigerator daily to check and maintain proper temperatures
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
Lead Line Cook
Unidine / Compass-Commvault
11.2016 - 06.2020
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Served over 300 employees, for breakfast and lunch.
- Created meals from scraTch daily.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Checked food temperature regularly to verify proper cooking and safety.
- Produced adequate amounts of mise en place to make meal preparation easier
- Checked food temperature regularly to verify proper cooking and safety
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Prepared and cooked full course meals based on restaurant recipes and specifications
- Grilled meats and seafood to customer specifications
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality
Executive Chef
Jersey Shore Center Genesis Health Care
11.2010 - 10.2016
- Managed department of 25 employees, ensuring safety and sanitized environment.
- Performed daily audits on sanitation, food quality, meal delivery at point of service, and quality standards to optimized financial and operational performance.
- Maintained inventory on supplies and ordering of food from authorized vendors to meet menu requirements.
- Reconstructed cycle menu when needed based on seasonal items for food budget.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Handled and stored food to eliminate illness and prevent cross-contamination
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Monitored food production to verify quality and consistency
- Assisted with menu development and planning
- Set up and broke down kitchen for service
- Coordinated with team members to prepare orders on time
Skills
- Dietary Restrictions
- Food Preparation and Safety
- Cleaning and Sanitizing Methods
- Knife Safety
- Critical Thinking
- Food Plating and Presentation
- Monitoring Food Safety
- Portion Sizes
- Food Spoilage Prevention
- Culinary Techniques
- Post-Shift Cleanup
- Contamination Prevention
- Revenue Assessment
- Operation and Control
Languages
English
Spanish
Timeline
Lead Cook
CareOne Harmony Village
07.2020 - Current
Lead Line Cook
Unidine / Compass-Commvault
11.2016 - 06.2020
Executive Chef
Jersey Shore Center Genesis Health Care
11.2010 - 10.2016
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