Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Yasmany Ramos

Miami,FL

Summary

Culinary Arts Professional Professional and committed Chef with over 9 years of experience. Strong leadership qualifications that include outstanding team building skills, reliable, passionate, informative, credible, innovative and dynamic instructor. Significant contributor to revenue/profit growth through implementation of quality, productivity, operational efficiency and customer service.

Overview

10
10
years of professional experience

Work History

Sous Chef

Hilton Miami Downtown
11.2022 - Current
  • Monitored inventory levels, implementing cost-saving measures through effective resource management.
  • Collaborated with front-of-house staff to ensure timely service and quality guest interactions.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Supervised banquet preparation and presentation, ensuring adherence to high culinary standards.
  • Collaborated with event coordinators to deliver customized menu options for diverse occasions.
  • Established strong vendor relationships, negotiating favorable pricing on ingredients while maintaining high-quality standards throughout procurement process.

Sous Chef

Rusty Pelican Restaurant
02.2020 - 11.2022
  • Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
  • Coordinated daily food preparation, optimizing workflow and efficiency in service delivery.
  • Developed new menu items, enhancing customer satisfaction and dining experience.
  • Trained junior chefs on culinary techniques and best practices, fostering skill development.
  • Led special event catering efforts, managing logistics and execution for successful outcomes.
  • Conducted regular kitchen inspections, identifying areas for improvement and maintaining high standards of operation.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Line Cook I

Brown Derby Disney Hollywood Studios
01.2019 - 02.2020
  • Prepared and cooked high-quality menu items following standardized recipes.
  • Ensured cleanliness and organization of kitchen workspace to maintain safety standards.
  • Assisted in inventory management, tracking supplies and minimizing waste.
  • Collaborated with team members to improve kitchen efficiency during peak hours.

Chef de Cuisine

Sherwoods Bistro and Bar
01.2017 - 01.2019
  • Developed a creative daily menu for the restaurant and banquet incorporating starters, main courses
  • Created new recipes for new dishes on the menu to keep customers coming back.
  • Responsible Trained new kitchen staff in order to provide best quality service.
  • Visit local providers to procure the freshest produce for the restaurant, banquet and catering.
  • For assigning duties and delegating tasks to all available kitchen staff.

Sous Chef

Down Stair Restaurant
01.2016 - 01.2017
  • Supervised all the food preparation duties
  • Developed a creative daily menu for the restaurant and banquet incorporating starters, main courses
  • Responsible Trained new kitchen staff in order to provide best quality service.

Education

Diplomado Degree - Culinary Arts, Star program

Florida Education Institute
Miami, Fl
11.2017

ServSafe Certification - undefined

National Restaurant Association

Skills

  • Staffing / Training / Instructing & Development
  • Menu Design / Development /Food Preparation / Presentation
  • Catering / Banquets / Special Events Management
  • Dining Room / Kitchen Operations
  • Supervision (Front/Back of House)
  • Safety / Sanitation
  • Budgeting / Cost Reduction
  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Food preparation
  • Menu planning
  • Food presentation
  • Kitchen organization
  • Cooking techniques
  • Safety management
  • Supervising food prep
  • Staff training
  • Cost control
  • Portion control
  • Kitchen management

Languages

Spanish
Native or Bilingual
English
Limited Working

Timeline

Sous Chef

Hilton Miami Downtown
11.2022 - Current

Sous Chef

Rusty Pelican Restaurant
02.2020 - 11.2022

Line Cook I

Brown Derby Disney Hollywood Studios
01.2019 - 02.2020

Chef de Cuisine

Sherwoods Bistro and Bar
01.2017 - 01.2019

Sous Chef

Down Stair Restaurant
01.2016 - 01.2017

ServSafe Certification - undefined

National Restaurant Association

Diplomado Degree - Culinary Arts, Star program

Florida Education Institute

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