Joel Ramirez
N.Y,N.Y
Summary
High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Soho-Ludlow Inc.
01.2020 - 08.2021
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
Chef de Cuisine
GREAT PERFORMANCES
05.2015 - 08.2018
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Line Cook
ACADEMIA BARILLA
01.2013 - 07.2015
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Garde Manger
THE WAYFAIR (BLT Fish Corporation.)
10.2014 - 04.2015
- Enhanced plate presentation by employing creative garnishing techniques and attractive food arrangements.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Collaborated with the culinary team to create seasonal menus, showcasing fresh produce and innovative flavor combinations.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
- Developed customized catering menus for special events, accommodating dietary restrictions and client preferences while showcasing culinary creativity.
- Expedited orders during peak hours with accuracy and speed, ensuring guest satisfaction through timely service delivery.
- Incorporated seasonal ingredients into daily specials, offering unique dishes highlighting the freshest flavors.
Kitchen Manager
HOLIDAY INN HOTEL
03.2014 - 10.2014
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Participated in community outreach efforts, including coordinating with local food banks to donate surplus ingredients and reduce waste.
Line Cook
ROSS & DAUGHTERS
07.2013 - 03.2014
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
- Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
Line Cook
MARRIOTT HOTEL
02.2011 - 03.2012
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Line Cook
WAHOOS FISH NYC
02.2010 - 01.2011
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Garde Manager
ILILI RESTAURANT
10.2009 - 02.2010
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Enhanced plate presentation by employing creative garnishing techniques and attractive food arrangements.
- Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
- Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Collaborated with culinary team to create seasonal menus, showcasing fresh produce and innovative flavor combinations.
- Expedited orders during peak hours with accuracy and speed, ensuring guest satisfaction through timely service delivery.
- Developed customized catering menus for special events, accommodating dietary restrictions and client preferences while showcasing culinary creativity.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Managed inventory levels effectively by tracking usage patterns and placing accurate orders with suppliers on a weekly basis.
- Incorporated seasonal ingredients into daily specials, offering unique dishes that highlighted the freshest flavors available.
Line Cook
YOSHINOYA
03.2009 - 10.2009
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
- Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
Education
Bachelor of Arts - Publicity
University of Santo Domingo
Santo Domingo, DR06.1999
Skills
- Food plating and presentation
- Performance Assessments
- Recipes and menu planning
- Kitchen Staff Management
- Inventory Management
- Menu Planning
- Food Stock and Supply Management
Additional Information
Note: I have the Food Protection Certificate.
References
References are available upon request.
Certification
Food Protection Certification
Food Protection Certification
Food Safety Certification is a voluntary process that lets you show customers, potential employers, and others that you have met the minimum standards for safe food handling. It typically involves passing an exam on food protection, safety, and hygiene rules and regulations.
Some states require this food safety certification to demonstrate that you can safely handle food in restaurants, grocery stores, and other institutions with ready-to-eat foods.
Timeline
Executive Chef
Soho-Ludlow Inc.
01.2020 - 08.2021
Chef de Cuisine
GREAT PERFORMANCES
05.2015 - 08.2018
Garde Manger
THE WAYFAIR (BLT Fish Corporation.)
10.2014 - 04.2015
Kitchen Manager
HOLIDAY INN HOTEL
03.2014 - 10.2014
Line Cook
ROSS & DAUGHTERS
07.2013 - 03.2014
Line Cook
ACADEMIA BARILLA
01.2013 - 07.2015
Line Cook
MARRIOTT HOTEL
02.2011 - 03.2012
Line Cook
WAHOOS FISH NYC
02.2010 - 01.2011
Garde Manager
ILILI RESTAURANT
10.2009 - 02.2010
Line Cook
YOSHINOYA
03.2009 - 10.2009
Bachelor of Arts - Publicity
University of Santo Domingo
Similar Profiles
Gina RubianoGina Rubiano
Chef de Partie at Ludlow Restaurant Redrock VenuesChef de Partie at Ludlow Restaurant Redrock Venues
Matthew ChastainMatthew Chastain
Asst. Fire Chief at City of LudlowAsst. Fire Chief at City of Ludlow
Jolyn SantanaJolyn Santana
Reservations Supervisor at The Ludlow HotelReservations Supervisor at The Ludlow Hotel
YESENIA FELICIANOYESENIA FELICIANO
Parent Liaison at Amalia Castro P.S. 142Parent Liaison at Amalia Castro P.S. 142
Tiffany CrewsTiffany Crews
Director of Human Resources/Schedule Coordinator at The Grove at ValhallaDirector of Human Resources/Schedule Coordinator at The Grove at Valhalla