Luis Alberto Ramirez Velarde
Miami,FL
Summary
Seeking opportunities that align with culinary expertise and entrepreneurial vision while enhancing gastronomic creativity to different guests.
Extensive experience in the culinary industry with roles across diverse settings, including banquet line cooking at a luxury hotel in Miami, preparation of signature Peruvian dishes in a high-paced restaurant, and ownership of a fast-food establishment during COVID-19.
Overview
9
9
years of professional experience
Work History
Banquet Line Cook
Mandarin Oriental Hotel
Miami, US
10.2022 - Current
- Prepare and cook a variety of dishes for large banquet events, including appetizers, entrees, and desserts, serving up to 500 guests per event
- Work directly under the direction of the Executive Chef to execute banquet menus with attention to taste, presentation, and quality
- Assisted in the preparation and cooking of high-volume meals for weddings, corporate events, and private parties
- Monitored food quality and portion control to maintain consistency and meet customer expectations
- Assisted with plating and garnishing dishes to ensure visual appeal and proper portion sizes
Line cook
La Mar restaurant
Miami, US
08.2021 - 08.2022
- Worked in a high-paced restaurant specialized in traditional Peruvian dishes with a modern twist
- Managed a busy line during peak hours, ensuring quick and efficient execution of orders while maintaining quality and consistency
- Assisted in the preparation and cooking of a variety of Peruvian appetizers, entrees, and signature dishes such as ceviche, tiraditos, lomo saltado, and arroz con mariscos, ensuring authentic flavor and presentation
Owner and Founder
The Wayqe restaurant
Lima, PE
09.2020 - 07.2021
- Founded and operated a fast-food restaurant specializing in international street food, such as chicken wings, burgers, hot dog and fries, during the COVID-19 pandemic, maintaining a high standard of food quality, customer service, and sanitation
- Used digital ordering and contactless delivery system to adapt to pandemic restrictions, increasing online orders
- Managed all aspects of restaurant operations, including staffing, training, inventory control, ordering supplies, and ensuring smooth kitchen and front-of-house service
- Oversaw financial management, including budgeting, cost control, and daily financial transactions, ensuring profitability in a challenging market
- Developed and executed marketing strategies to increase brand visibility, leveraging social media platforms, local partnerships, and promotional deals
Line cook
Edo Sushi bar
03.2019 - 08.2019
- Operated the teppanyaki station, preparing a variety of dishes such as teppanyaki steak, shrimp, chicken, and vegetables, ensuring each dish was cooked to perfection and presented attractively.
- Prepared sauces, marinades, and garnishes to accompany teppanyaki dishes, following restaurant recipes and customer preferences.
- Interacted with guests during teppanyaki cooking performance, enhancing the dining experience by showcasing cooking skills, engaging in light conversation, and ensuring a positive atmosphere.
Apprentice Line Cook
SantPol de Mar by Carmen Ruscadella-3Michelin Star
, ES
12.2017 - 04.2018
- Specialized in the preparation and cooking of Wagyu beef, working under world-class chefs to develop expertise in high-end, fine-dining techniques and presentation.Strong understanding of premium ingredient handling, kitchen organization, and maintaining the highest culinary standards in a high-pressure, Michelin-star environment.
Server
Di Cafe gourmet
Lima, Peru
10.2015 - 05.2016
- Took customer orders and served food and drinks in a fast-paced, high-volume environment, ensuring an excellent dining experience for students, staff, and faculty
- Specially trained in preparing a variety of beverages, including fresh juices, smoothies, espresso-based drinks, and specialty coffees such as cappuccinos, lattes, and cold brews
Education
Food Handling Certificate From Serv Safe
Miami01-2033
Bachelors - Culinary Art
Universidad San Ignacio De Loyola
Lima 12.2017
Skills
- Team coordination
- Recipe preparation
- Food plating
- Customer service
- Team collaboration
Timeline
Banquet Line Cook
Mandarin Oriental Hotel
10.2022 - Current
Line cook
La Mar restaurant
08.2021 - 08.2022
Owner and Founder
The Wayqe restaurant
09.2020 - 07.2021
Line cook
Edo Sushi bar
03.2019 - 08.2019
Apprentice Line Cook
SantPol de Mar by Carmen Ruscadella-3Michelin Star
12.2017 - 04.2018
Server
Di Cafe gourmet
10.2015 - 05.2016
Food Handling Certificate From Serv Safe
Bachelors - Culinary Art
Universidad San Ignacio De Loyola
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