Miguel Angel Ramirez

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Seasoned and cooked food according to recipes or personal judgment and experience.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Cooked memorable dishes that brought new customers into establishment.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Disciplined and dedicated to meeting high-quality standards.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Set up and broke down kitchen for service.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Implemented food cost and waste reduction initiatives to save money.

Placed orders to restock items before supplies ran out.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Conducted restaurants inventory to ensue accurate stock levels
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Monitored food and labor costs to verify budget targets were met.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Maintained well-organized mise en place to keep work consistent.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

• Provided friendly, courteous service to create memorable moments for guests.
• Delivered catered food and supplies to facility for on-time set-up.
• Cleaned and organized kitchen stations to promote team efficiency.
• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.