Steven Ramirez
Denver,CO
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at The Berkshire, recognized for developing innovative seasonal menus and enhancing guest satisfaction. Skilled in food preparation and inventory management, I excel in multitasking and maintaining high standards of cleanliness and organization, ensuring a safe and efficient kitchen environment.
Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
Overview
12
12
years of professional experience
Work History
Lie Cook Level 3
Denver Country Club
03.2021 - 10.2025
- Prepared ingredients by chopping, slicing, and measuring for diverse recipes.
- Assisted in maintaining kitchen cleanliness and organization to ensure safety standards.
- Followed food safety protocols to minimize risks of contamination during meal preparation.
- Operated kitchen equipment including ovens, grills, and fryers under supervision.
- Collaborated with team members to efficiently execute meal service during peak hours.
- Supported inventory management by monitoring stock levels of ingredients and supplies.
- Engaged in continuous learning about menu items and ingredient sources for quality improvement.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Sous Chef
the Berkshire
01.2017 - 02.2020
- Supervised kitchen operations, ensuring timely meal preparation and quality standards.
- Developed seasonal menus, incorporating local ingredients to enhance dining experience.
- Trained and mentored junior kitchen staff, improving overall team performance.
- Streamlined inventory management processes, reducing waste and optimizing stock levels.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Maintained compliance with health and safety regulations, fostering a safe working environment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
Sous Chef
Jrg
02.2014 - 06.2017
- Supervised kitchen staff to ensure adherence to recipes and quality standards
- Developed and executed seasonal menus, enhancing culinary offerings and guest satisfaction
- Trained junior chefs in cooking techniques and kitchen safety protocols
- Managed inventory and ordering processes to maintain optimal stock levels
Education
GED -
Gary Job Corps
San Marcos, TXSkills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen equipment operation and maintenance
- Contamination prevention
- Order verification
- Food handler certification
- Order delivery practices
Timeline
Lie Cook Level 3
Denver Country Club
03.2021 - 10.2025
Sous Chef
the Berkshire
01.2017 - 02.2020
Sous Chef
Jrg
02.2014 - 06.2017
GED -
Gary Job Corps