Summary
Overview
Work History
Education
Skills
Work Preference
Timeline
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Paola Ramírez

Paola Ramírez

Charlotte,NC

Summary

Throughout my career I have dedicated myself to experimenting and learning more and more. I am a person focused and dedicated to always going beyond the goal. I am dedicated to obtaining impeccable work in the kitchen and always giving 150% of myself.

Overview

5
5
years of professional experience

Work History

Cook III and Banquet

The Ritz Carlton
09.2023 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Banquet Chef

Do&Co
05.2023 - Current
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Ordered food and supplies used to prepare meals for Number people.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
  • Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
  • Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
  • Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
  • Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
  • Improved kitchen efficiency by streamlining the preparation process for large-scale events.
  • Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
  • Monitored business volume forecast and planned manpower, productivity and costs accordingly.
  • Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Sushi Chef

Komodo
11.2021 - 06.2023
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
  • Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
  • Maintained well-organized mise en place to keep work consistent.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
  • Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
  • Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Elevated dining experience for guests by providing tableside service and engaging customers in discussions about sushi history and culture.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Increased restaurant efficiency by training and mentoring junior chefs in proper sushi preparation techniques.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
  • Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
  • Collaborated with staff members to create meals for large banquets.

Line Cook

Lulú In The Grove
09.2020 - 11.2020
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Sushi Helper

Kao Sushi And Grill
11.2019 - 09.2020
  • Earned recognition from management for consistently meeting deadlines while maintaining uncompromised quality standards.
  • Ensured customer satisfaction with prompt and accurate order fulfillment, adhering to high-quality standards.
  • Maintained an up-to-date knowledge of current food trends and industry best practices, applying insights to daily work.
  • Upheld restaurant reputation for high-quality sushi by consistently preparing visually appealing and delicious dishes.
  • Collaborated with sushi chefs to create innovative menu items, resulting in increased sales and repeat customers.
  • Demonstrated dedication to continuous improvement through attending regular training sessions on sushi-making techniques and food safety practices.
  • Maintained a clean and organized workstation, complying with health and safety regulations.
  • Contributed positively to workplace morale by fostering a strong work ethic among peers through leading by example.

Education

Gastronomy

CEGA
Venezuela
07.2019

Skills

  • Customer Service
  • Cooking
  • Cleaning and organization
  • Food handling
  • Food Preparation
  • Strong attention to safe food handling procedures
  • Frying
  • Cooking techniques
  • Knife Skills
  • Sanitation
  • Supply Restocking
  • Surface cleaning
  • Hospitality and service industry background
  • Food presentation
  • Kitchen equipment operation and maintenance
  • Sanitation Practices
  • Contamination prevention
  • Food Waste Reduction
  • Performance Improvement
  • Food plating and presentation
  • Hospitality service expertise
  • Order Verification
  • Grilling expertise
  • Beautiful presentation of food
  • Sauce making
  • Ingredients measuring
  • Plating and presentation
  • Allergen awareness
  • Culinary creativity
  • Nutrition Awareness
  • Event Catering
  • Recipes and menu planning
  • Ingredient Selection
  • Food presentation talent
  • Special Diets Knowledge
  • Fine Dining
  • Food trends awareness
  • Extensive catering background
  • Garnishing Techniques
  • Ingredient inspection
  • International Cuisine Knowledge
  • Regional cuisine knowledge
  • Teamwork and Collaboration
  • Cleaning and sanitization
  • Works Well Under Pressure
  • Multitasking and Organization
  • Efficient multitasking
  • Kitchen Organization
  • Team Leadership
  • Kitchen Sanitation
  • Meal Preparation
  • Quality Control
  • Flexible Schedule
  • Frying and sautéing
  • Menu Memorization
  • Food Processing
  • Work Planning and Prioritization
  • Equipment Operation
  • Product Rotations
  • Food Handlers Card
  • Food inspection
  • Baking and broiling skills
  • Quality Inspections
  • Ticket Time Monitoring
  • Garnishing and Plating
  • Production Line Management

Work Preference

Work Type

Full TimePart TimeContract WorkInternship

Important To Me

Company Culture401k match4-day work weekCareer advancementHealthcare benefitsWork-life balanceFlexible work hoursPaid sick leavePaid time offTeam Building / Company Retreats

Timeline

Cook III and Banquet

The Ritz Carlton
09.2023 - Current

Banquet Chef

Do&Co
05.2023 - Current

Sushi Chef

Komodo
11.2021 - 06.2023

Line Cook

Lulú In The Grove
09.2020 - 11.2020

Sushi Helper

Kao Sushi And Grill
11.2019 - 09.2020

Gastronomy

CEGA

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Paola Ramírez