Rishi Ramsamooj
Norwich,NY
Summary
Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed.
Overview
18
18
years of professional experience
Work History
Executive Chef
Vibes Restaurant and Lounge Bar
Queens, New York
02.2024 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
Chef
Classic Catering & Events ltd
Port Of Spain , DC
05.2017 - 01.2022
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Supervised team members during meal service to ensure accuracy of orders.
- Checked quality of raw materials before use.
- Resolved customer complaints regarding food quality or service issues.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Exercised portion control for items served, eliminating waste.
Head Chef
Hosmax
Covington , LA
05.2021 - 12.2021
- Developed menus and recipes for a variety of dishes.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Chef De Cuisine
Royal Caribbean International
San Pedro, California
03.2010 - 02.2016
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Ensured compliance with food safety regulations.
- Trained new hires in proper kitchen procedures.
- Planned menus based on seasonal availability of ingredients.
Head Chef
Crown Plaza Hotel
Port Of Spain , Trinidad
03.2007 - 01.2009
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Education
Associate of Arts - Computer
Central Technology Center - Drumright
Drumright, OK06-2001
Associate of Arts - Catering And Gourmet Cooking
International Correspondence School
Doyline, LA01-2001
Skills
- Safe Food Handling
- Food spoilage prevention
- Staff Scheduling
- Sanitation Guidelines
- Banquets and catering
- Signature dish creation
- Food Prep Planning
- Food plating and presentation
- Inventory Management
- Menu Planning
- Order Management
- Hiring, Training, and Development
- Budgeting and cost control
- Quality Assurance
- Recipes and menu planning
- Food Stock and Supply Management
- Kitchen Staff Management
- Special Events
- Fine Dining
Timeline
Executive Chef
Vibes Restaurant and Lounge Bar
02.2024 - Current
Head Chef
Hosmax
05.2021 - 12.2021
Chef
Classic Catering & Events ltd
05.2017 - 01.2022
Chef De Cuisine
Royal Caribbean International
03.2010 - 02.2016
Head Chef
Crown Plaza Hotel
03.2007 - 01.2009
Associate of Arts - Computer
Central Technology Center - Drumright
Associate of Arts - Catering And Gourmet Cooking
International Correspondence School