Rami M. Ruhman
San Diego,USA
Summary
Accomplished, highly motivated, and creative Executive Chef with demonstrated ability to deliver exceptional results in cost-savings as well as excellence in cuisine is seeking new opportunities in San Diego, California.
Overview
14
14
years of professional experience
Work History
Executive Chef & Manager
SONY HQ, Compass USA
06.2022 - Current
- General Manager
- Catering Director
- Managing All Financials & All Aspects of Daily Operations
- Supervising 10+ associates
- Execution & assistance of food production for breakfast & lunch for
- Designed customer feedback systems to enhance dining experience.
- High Level Large event/catering for 300+
- Monitored food safety practices for compliance with health regulations.
- Ensure the cleanliness and safety of facility
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Work closely with all clients/customers to execute all necessary production needs
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Help with all food ordering/inventory and the verification of all food delivery
- Oversaw business operations, inventory control, and customer service for restaurant.
- Café Specials development & execution
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Implemented team-building activities to strengthen kitchen dynamics.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Executive Chef
Becton Dickinson, Compass USA
01.2021 - 05.2022
- Execution & assistance of food production for breakfast, lunch & events
- Helped in the Re-opening of the cafe
- Ensure the cleanliness and safety of facility
- Worked closely with General Manager to implement standards
- Help with all food ordering/inventory and the verification of all food delivery
- Café Specials development & execution
- Implemented team-building activities to strengthen kitchen dynamics.
- Negotiated with vendors for quality ingredients at competitive prices.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
Event Chef & Café Line Cook
Toast Café & Toast Catering
12.2020 - 01.2021
- Execution & assistance of food production for breakfast & lunch for Toast Café
- Large event/catering Event Chef for Toast Catering
- Ensure the cleanliness and safety of facility
- Work closely with all clients/customers & Executive Chef to execute all necessary production needs
- Help with all food ordering/inventory and the verification of all food delivery
- Café Specials development & execution
Lead Cook & Management
Tailgate Grill, Compass Group (SDG&E)
03.2019 - 03.2020
- Direct, manage, and supervise the execution of food production for breakfast & lunch for Tailgate Grill
- Assisted the main kitchen for catering/production needs
- Ensure the cleanliness and safety of facility
- Work closely with all clients/customers to execute food requests, from initial planning all the way through to execution
- Work Closely with Barista on proper food service & kitchen management
- Manage all food ordering and inventory and the verification of all food delivery
Executive Chef & General Manager
Seasons Culinary Services
05.2013 - 12.2018
- Direct, manage, and supervise the execution of food production for breakfast, lunch, catering, special events, banquets and reception
- Create meals on a daily basis for over200 customers as well as for special catered events ranging from10 up to over250 guests
- Ensure the cleanliness and safety of facility
- Work closely with all clients to execute food requests, from initial planning all the way through to execution
- Create and execute all food concepts and menus
- Manage all food ordering and inventory and the verification of all food delivery
- Perform accounting for all sales as well as expenses
- Manage daily profits and expenses via QuickBooks
- Schedule all employee training
Lead Line Cook
Poste Moderne Brasserie, Kimpton Group
05.2011 - 01.2014
- Served as the lead line cook for the Chef de Partie Grill
- Ensured the timeliness, cleanliness, and operation of the line before, during, and after dinner service
Chef de Partie Sauté
The Grille, Kimpton Group
08.2010 - 05.2011
- Served as the Chef de Partie Sauté for dinner service
- Assisted the Chef de Partie Fish, Meat, Garde Manger, and Pastry
- Worked as a dishwasher from2005-2007
Education
Certified ServSafe Manager (Current) -
ServSafe
Liberal Arts
NVCC
Alexandria, VA01.2007
Skills
- Quality assurance
- Food handling
- Line management
- Critical thinking
- Event planning
- Recipe customization
- Time management
- Staff & Team Focused
- Client Service Professional
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Hospitality service expertise
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
Websites
Hobbies and Interests
Professional Accomplished Photographer, Musician (Guitarist & Hand Percussionist), Physical Health & Well Being, Gardening & Nature, Travel
Languages
Arabic
Professional Working
Interests
- Professional Accomplished Photographer
- Adventure Travel
- Long Distance Running
- Music (Guitarist & Hand Percussionist)
- Physical Fitness & Well Being
- Painting & Printmaking
- Food Photography
- Drone Piloting
- Growing herbs, vegetables, or fruits in home gardens
Timeline
Executive Chef & Manager
SONY HQ, Compass USA
06.2022 - Current
Executive Chef
Becton Dickinson, Compass USA
01.2021 - 05.2022
Event Chef & Café Line Cook
Toast Café & Toast Catering
12.2020 - 01.2021
Lead Cook & Management
Tailgate Grill, Compass Group (SDG&E)
03.2019 - 03.2020
Executive Chef & General Manager
Seasons Culinary Services
05.2013 - 12.2018
Lead Line Cook
Poste Moderne Brasserie, Kimpton Group
05.2011 - 01.2014
Chef de Partie Sauté
The Grille, Kimpton Group
08.2010 - 05.2011
Certified ServSafe Manager (Current) -
ServSafe
Liberal Arts
NVCC
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