Manuel Ramirez
Washington,DC
Summary
I have experience in the kitchen habit. I have been working with passion for 11 years. What I like most is the culinary art also I cook with love
Punctual prep experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Well-rounded Chef offering 9 years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus, and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Chef
Chicha lounge
Washington, DC
01.2025 - Current
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Supervised team members during meal service to ensure accuracy of orders.
- Planned menus, ordered supplies and managed kitchen staff.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
Sous Chef
El secreto de rosita
Washington, DC
01.2022 - 05.2024
- Assisted in menu development and recipe testing.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Performed weekly inspections of all equipment for safety compliance.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored food products, driving quality, freshness and integrity.
Sous Chef
Susheria
Washington, DC
09.2020 - 05.2022
- Resolved conflicts between kitchen staff members in an efficient manner.
Sous Chef
Lupo marino
Washington, DC
08.2017 - 05.2021
Sous Chef
Lupo Verde
Washington, DC
07.2014 - 05.2018
- Assisted in menu development and recipe testing.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Performed weekly inspections of all equipment for safety compliance.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
Line Cook
Iron Gate Restaurant
Washington, DC
06.2015 - 03.2017
- Ensured that all dishes were prepared according to recipe specifications.
- Inspected equipment for cleanliness prior to use every shift.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Line cook
Bell
Washington, USA
Education
High school diploma -
Bell
Washington, DCAssociate of Science - Business
Potomac University
Washington, USASkills
- Cook
- Prep
- Menu development
- Food safety compliance
- Inventory management
- Recipe adjustment
- Team leadership
- Conflict resolution
- Portion control
- Quality assurance
- Sanitation practices
- Creative problem solving
- Schedule implementation
- Pasta making
- Cost control
- Food storage
- Food plating and presentation
Certification
- Food license
- ABRA
- Food safety managers
- Sexual Harassment
Timeline
Chef
Chicha lounge
01.2025 - Current
Sous Chef
El secreto de rosita
01.2022 - 05.2024
Sous Chef
Susheria
09.2020 - 05.2022
Sous Chef
Lupo marino
08.2017 - 05.2021
Line Cook
Iron Gate Restaurant
06.2015 - 03.2017
Sous Chef
Lupo Verde
07.2014 - 05.2018
Line cook
Bell
High school diploma -
Bell
Associate of Science - Business
Potomac University