Roderick Digo Ramos

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Assisted with menu development and planning.
• Monitored food production to verify quality and consistency.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Modified recipes to accommodate dietary restrictions and allergies.

• Increased prior year’s sales by 30% in 2018 and by an additional 20% in 2019.
• Survived COVID.
• Responsible for all Purchasing and Inventories.
• Updated menu.
• Updated recipes and created F & B Manual.
• Successfully bottled their World-Famous Root Beer.
• Proficient at Compeat, TripleSeat, XtraChef, Paylocity, Toast

• Opened a full-service Bar and Grill in Stone Oak.
• Created several menu items.
• Worked with local Chambers of Commerce to help grow brand.
• Managed budget implementations, employee evaluations, and contract details.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Assisted in recruiting, hiring and training of team members.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Optimized customer experience by delivering superior services and effectively troubleshooting issues.
• Educated staff on organizational mission and goals to help employees achieve success.
• Maintained overall safe work environment with employee training programs and enforcement of safety procedures.

• Opened 4 restaurants in the Dallas Area.
• Was responsible for running up to 3 locations.
• Responsible for site and equipment acquisition, developing menu, training staff, daily ops, inventory, and month-end financials.

I was hired to write all the operations, training, and food and beverage manuals for The Flying Fish at Preston Center. I digitized all the recipes, hired trained and opened the Preston Center location. My duties included:

• Developed unique events and special promotions to drive sales.
• Coordinated with catering staff to deliver food services for special events and functions.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.

• Oversaw training of more than 60 team members.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Motivated staff to perform at peak efficiency and quality.

I was the Executive Chef for the training store of a Brinker Concept called COZYMEL'S. I worked with the concept chef to help streamline operations and helped train over 40 Managers and Chefs who opened new stores.

My Duties Included:

• 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.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Calculated prices of ingredients to monitor food costs and control expenses.
• Purchased food and cultivated strong vendor relationships.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Oversaw food preparation and monitored safety protocols.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Handled catering scheduling, ordered food and planned events.
• Hired and trained both permanent and temporary staff members.
• Set and oversaw weekly and special event menu plans.
• Served consistent portions following recipes and control standards.
• Maximized team productivity by expertly delegating tasks to kitchen staff.
• Monitored food preparation, production, and plating for quality control.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Supervised food presentation and plating to enhance visual appeal.