Moises Ramirez
Sout salt lake,UT
Summary
Accomplished Sous Chef with a proven track record at BRAS TAG DEER VALLEY, where I led a team to enhance kitchen efficiency and food quality. Skilled in food safety and team leadership, I significantly reduced waste, saving costs, and mentored staff, boosting performance. My innovative menu contributions also increased guest satisfaction and return rates.
Seasoned Sous Chef specializing in Type cuisine. Successful Number year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Adaptable and enterprising Job Title with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
4
4
years of professional experience
Work History
Sous Chef
BRAS TAG DEER VALLEY
11.2020 - 12.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Food preparation
- Kitchen organization
- Cooking techniques
- Supervising food prep
- Safety management
- Mentoring and coaching
- Staff training
- Ordering and requisitions
Languages
English
Elementary
Español
Elementary
Timeline
Sous Chef - BRAS TAG DEER VALLEY
11.2020 - 12.2024
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