Jose A. Ramos
New York,NY
Summary
Dynamic Executive Chef with proven expertise in menu development, cost control, and team leadership. Known for creating seasonal menus that delight diverse clientele while optimizing kitchen efficiency and maintaining high-quality standards.
Overview
2027
2027
years of professional experience
Work History
Executive Chef
The Rag Trader Restaurant
New York, New York
2022 - Current
- Developed seasonal menus featuring local ingredients for diverse clientele.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Excecutive Chef
Casa Nonna by BLT Restaurant Group
New York, New York
2012 - 2022
- Executed daily service during peak hours, maintaining exceptional food quality.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Implemented cost control measures to optimize kitchen efficiency and minimize waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Chef de Cuisine
Scarpetta Restaurant
New York, New York
2008 - 2012
- Managed kitchen staff, ensuring efficient workflow and collaboration.
- Oversaw food preparation processes to maintain quality and presentation standards.
- Developed new seasonal menu items to enhance dining experience.
- Coordinated inventory management to ensure proper stock levels and reduce waste.
Sous Chef
Fiamma Restaurant by Fabio Trabocci
New York, New York
2007 - 2008
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated with chefs to ensure timely meal service and quality standards.
- Assisted in daily kitchen operations and food preparation tasks.
Sous Chef
Convivio Restaurant by Michael White
New York, New York
2006 - 2007
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Developed new menu items based on seasonal ingredients and customer preferences.
- Collaborated with front-of-house staff to ensure smooth dining experiences.
Chef de Cuisine
L' Impero Restaurant
New York, New York
2002 - 2006
- Managed kitchen staff, ensuring efficient workflow and collaboration.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Oversaw food preparation processes to maintain quality and presentation standards.
- Developed strategies to increase efficiency in the kitchen.
- Developed new seasonal menu items to enhance dining experience.
Sous Chef
Thalia Restaurant
New York, New York
2001 - 2002
- Developed new menu items based on seasonal ingredients and customer preferences.
- Coordinated with chefs to optimize meal service timing and uphold quality standards.
- Implemented portion control measures to maintain consistency in dish presentation.
- Monitored inventory levels and facilitated timely ordering of supplies to ensure uninterrupted kitchen workflow.
- Maintained cleanliness and organized kitchen equipment and workstations to support efficient operations.
Sous Chef
Chianti Restaurant
New York, New York
1997 - 2001
- Coordinated with chefs to ensure timely meal service while maintaining high-quality standards.
- Streamlined daily kitchen operations and food preparation tasks, enhancing workflow and service delivery.
- Trained junior staff on food handling procedures and safety protocols, fostering a culture of compliance and safety.
- Maintained cleanliness and organization of kitchen equipment and workstations.
Skills
- Menu development
- Cost control
- Inventory management
- Recipe creation
- Food presentation
- Team leadership
Timeline
Executive Chef
The Rag Trader Restaurant
2022 - Current
Excecutive Chef
Casa Nonna by BLT Restaurant Group
2012 - 2022
Chef de Cuisine
Scarpetta Restaurant
2008 - 2012
Sous Chef
Fiamma Restaurant by Fabio Trabocci
2007 - 2008
Sous Chef
Convivio Restaurant by Michael White
2006 - 2007
Chef de Cuisine
L' Impero Restaurant
2002 - 2006
Sous Chef
Thalia Restaurant
2001 - 2002
Sous Chef
Chianti Restaurant
1997 - 2001