Johan Ramirez
Don Julio Restaurant Group
ORLANDO,FL
2
Languages
3
years of professional experience
Dynamic Corporate Chef with expertise in menu development, food safety, and team leadership. Proven ability to enhance guest satisfaction through innovative cuisine and streamlined kitchen operations.
Creative chef with a passion for seasonal menu development and ingredient sourcing. Known for establishing vendor relationships and implementing cost control measures that drive culinary excellence and customer satisfaction.
Developed skills in high-pressure kitchen environments, focusing on culinary creativity and team leadership. Adept at managing kitchen operations and delivering consistent, high-quality food. Seeking to apply these transferrable skills in new, dynamic role.
Work History
Corporate Chef
3 Years 1 Month- Developed seasonal menus that enhanced guest satisfaction and showcased regional ingredients.
- Streamlined kitchen operations, improving efficiency by optimizing workflow and reducing waste.
- Collaborated with management to maintain high standards of food safety and sanitation compliance.
- Trained and mentored kitchen staff, fostering a culture of teamwork and culinary excellence.
- Implemented cost control measures to minimize food costs while maintaining quality standards.
- Analyzed customer feedback to refine menu offerings and enhance overall dining experience.
- Established vendor relationships to source quality ingredients at competitive prices, ensuring consistency in supply chain.
- Created signature dishes that became highly requested by clients, driving repeat business and positive word-of-mouth referrals.
- Optimized inventory management through strategic purchasing and vendor negotiations, reducing overall costs.
Kitchen Manager
4 Months- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Developed and implemented standard operating procedures to enhance food preparation efficiency.
- Managed inventory control, optimizing stock levels to reduce waste and ensure ingredient availability.
Education
Bachelor of Science - Culinary Arts
Skills
Guest experiences
Sanitation standards
Food presentation
Kitchen management
Menu development
Food cost analysis
Recipe creation
Menu planning
Culinary techniques
Strong work ethic
Customer service
Team leadership
Food safety
Verbal and written communication
Catering and events
Food stock and supply management
Menu supervision
Staff training
Inventory control
Problem and complaint resolution
Waste reduction
Vendor relations
Cost control
Special events
Languages
Spanish
Native or Bilingual
English
Limited Working
Timeline
Corporate Chef
Don Julio Restaurant Group
06.2023 - 07.2026Read More
Kitchen Manager
Batyas Kitchen
01.2023 - 05.2023Read More
Mariano Moreno Culinary Institute
Bachelor of Science from Culinary Arts
Read More