Juan Francisco Ramirez
San Francisco,CA
Summary
Innovative and proactive Chef with over 15 years of experience in Culinary Arts. Hands on experience in the Airline Catering Industry with over 16.000 services per day. Experience on food production planning. Set up and monitored weekly and monthly activities such as DEI, Food Safety, Safety and trainings required to take the Team to the next level. Coordination of work schedules for a team of 130 plus staff. Excellent reputation of critical solving thinking skills. Always looking to improve the customer satisfaction, with a strong leadership to organize and prioritize work. Control of management indicators for productive processes.
Overview
14
14
years of professional experience
Work History
Chef De Cuisine
Bon Appetit at Google
01.2022 - Current
- Supervised a team of 40 employees in a fast-paced production environment
- Managed daily administrative and operational responsibilities
- Key performance indicators
- Efficiently handled food waste management
- Introduced rotating schedules to minimize repetitive tasks, promote team participation, and enhance morale
- Ensured proper storage and management of allergens
- Offered counseling, coaching and disciplinary actions to team members
- Developed production sheets following standard recipe cards
- Enhance problem-solving skills
- Monitor Key performance indicators
- Passion for ensuring food safety and security
- Monitored food and labor costs to verify budget targets were met.
Sous Chef
Bon Appetit at Google
10.2019 - 01.2022
- Led a team of 25 employees in a dynamic production setting
- Oversaw food preparation during peak production times, ensuring timely completion of daily quantities as while upholding quality and presentation standards
- Trained kitchen staff on various preparation, cleaning, and sanitation duties
- Organized high-volume food preparation in a fast-paced setting
- Contributed significantly to achieving favorable health inspection outcomes by strictly adhering to all guidelines and regulations daily
- Enforced proper cleaning protocols for a safe and hygienic kitchen space in compliance with health department standards
- Enhanced kitchen efficiency by streamlining workflow processes and assigning tasks efficiently among team members
- Led daily staff meetings to communicate expectations and review safety procedures.
Executive Sous Chef
Gate Gourmet
10.2017 - 07.2019
- Planning the production sequence according to the time frame of flight departures
- Planning and management of the different menu changes of the clients according to seasons
- Monitoring performance of each department Sanitation, Pre-cuts, Butchery, Prep Stations, Bakery and Pastry to production efficiency, yield and quality goal
- Setting goals and standards for a team of Sous chefs, Supervisors, and leaders to give their best effort
- Managing all aspects of SAFETY to assure a safe work environment and member of P.R.I.D.E (Personal Responsibility in Daily Effort) team
- Planning and monitoring critical points related to food safety
- Control and Management of Halal processes
- Planning and creation of menus for Family Meal for staff over 900 people.
Sous Chef
Gate Gourmet
04.2015 - 10.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Supervise and manage over 30,000 services on a daily basis.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Managing a team of 30 employees, overseeing both hot and cold kitchen operations, as well as central recipe assembly.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
Chef De Cuisine
Conclave Bistro & Pub
01.2013 - 01.2014
- Supervising a team of 30 employees, responsible for managing the hot kitchen, grill station, and food preparation.
- Developing seasonal menus, assuring quality control following all food safety and safety guidelines and minimize waste
- Placed food orders with suppliers on weekly, monthly basis, taking into account kitchen budget and expected demands
- Create positive kitchen environment for all staff through effective communication and constant training
- Hiring, training and managing all kitchen staff, including employee development, issuing disciplinary actions and conducting performance reviews
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Sous Chef
Vivaldino's Restaurant
05.2012 - 12.2012
- Support the Chef de Cuisine in the development of menus, meet restaurant standards and maintain business reputation
- Lead and train a team of 8 cooks in cooking techniques and good cleaning practices
- Inventory control and order requests
- Management staff schedules and assignments to optimize coverage of peak times
- Head chef when required to maintain continuity of service and quality.
- In charge of preparing cold dishes and setting up the ceviche station.
Sous Chef
Portofino Restaurant
01.2012 - 05.2012
- Strong relationships with vendors to source best ingredients at best prices
- Maintained well-organized mise en place to keep work efficient and consistent on daily basis
- Support in Staff schedules and assignments
- Developed full, tasting, and special events menus to meet all restaurant needs and maintain strong customer levels
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Chef De Cuisine
V de Verde (Vegetarian)
06.2011 - 12.2011
- Support with vendors to source desired recipe ingredients while maintaining tight cost controls
- Hot Food prep
- Train cooks in several cooking techniques as roasting, sautéing, frying, and baking
- Maintained well-organized mise en place to keep work efficient and consistent
- Monitoring and control Sanitized areas properly to prevent food-borne illness
- Prevented cross-contamination and enforce Food Safety procedures
- Operate and train all kitchen staff in equipment safely preventing injuries
- FIFO-aligned storage control.
Sous Chef
La Puerta Grande
01.2011 - 06.2011
- Operated all kitchen equipment safely to prevent injuries following SAFETY procedures
- Experience in the preparation of desserts and cold cuisine
- Preparation of standard recipes
- Prepared food applying basic cooking techniques to achieve standards required by the restaurant
- Assist the sous chef and chef de cuisine.
Education
ServSafe Certification -
The Manager ServSafe
San Francisco, CA07.2021
The Always Food Safe Certificate -
The Always Food Safe Company
San Francisco, CA08.2019
Gate Gourmet Colombia Leadership Program Certificate -
Gate Gourmet Leadership
Bogota, Colombia07.2019
Self Cooking Center- Professional Seminar -
Rational School
Bogota, Colombia05.2018
Culinary Arts -
Le Cordon Bleu
Lima, Peru11.2011
Chef Expert in Culinary Arts -
Mariano Moreno Culinary Institute
Bogota, Colombia01.2010
Diplome D'etudes En Langue Francois -
The Alliance Française
Bogota, Colombia01.2010
Skills
- Product quality inspection and storage
- High-volume production capability
- Productivity improvement, scheduling and testing
- Leading production crews
- Food Safety and Safety
- Kitchen Operations
- Allergen awareness
- Planning and execution of projects PDCA cycle
- Leadership Qualities
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
French
Professional Working
Timeline
Chef De Cuisine
Bon Appetit at Google
01.2022 - Current
Sous Chef
Bon Appetit at Google
10.2019 - 01.2022
Executive Sous Chef
Gate Gourmet
10.2017 - 07.2019
Sous Chef
Gate Gourmet
04.2015 - 10.2017
Chef De Cuisine
Conclave Bistro & Pub
01.2013 - 01.2014
Sous Chef
Vivaldino's Restaurant
05.2012 - 12.2012
Sous Chef
Portofino Restaurant
01.2012 - 05.2012
Chef De Cuisine
V de Verde (Vegetarian)
06.2011 - 12.2011
Sous Chef
La Puerta Grande
01.2011 - 06.2011
ServSafe Certification -
The Manager ServSafe
The Always Food Safe Certificate -
The Always Food Safe Company
Gate Gourmet Colombia Leadership Program Certificate -
Gate Gourmet Leadership
Self Cooking Center- Professional Seminar -
Rational School
Culinary Arts -
Le Cordon Bleu
Chef Expert in Culinary Arts -
Mariano Moreno Culinary Institute
Diplome D'etudes En Langue Francois -
The Alliance Française
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