David Ramos Email & Phone Number

Massachusetts, United States

Responsible for preparing and cooking dinner menu of the day accordingly to chef’s instructions, using organizational and coordinating culinary skills to ensure quality control and follow safety guidelines accordingly. Collaborative with team/kitchen staff if needed to ensure time management is met at a timely manner. Courteously helping staff with catering services as well as setting up functions,Clean and sanitize prep area as I go

Concord, Massachusetts, United States

Responsible for preparing Dinner food items accordingly to menu, assisting with mass production of catering in a timely manner. Cleaning panini toasters, mini griddles, using steamers, convection ovens, grills and other kitchen appliances safely. Clean and sanitize all work surface areas as well as storage compartments and coolers to maintain cleanliness. In addition to serving from steam tables to students

West Roxbury, Massachusetts

Pot washing, cleaning kitchen, tilt kettles, steamers, taking out garbage, moping, help with receiving produce, food items to be organized in Walk-ins (F.I.F.O. methods)

Dedham, Massachusetts

Responsible for setting production area, preparing, steaming and frying Sushi ingredients and appetizers. Cutting Salmon, Garnishing, labeling, dating & packaging large variety of Sushi in Whole Foods Market in behalf of Kikka Sushi. Clean and sanitized as I go

Honolulu, Hi

worked daily for a minimum of 70 to 80 hour shift per week/ no days off in the cold production galley (Garde Manger) for the entire 6 month work contract. Responsible for preparing large quantities of food items according to meet time management procedures required by chef, logged temperatures accordingly to H.A.C.C.P. guidelines using blast chillers. ESSENTIAL FUNCTIONS-Ensures all food is prepared fresh and is of the highest quality-Strictly adheres to all recipes, methods and instructions from supervisor-Reports to work on-time and in a clean uniform-Maintained -Responsible to rectify executive Sous chef Winston Brown of food shortages -Consistently checks temperatures in foods and follows proper procedures in regardsto chilling, re-heating, and holding food.-Reports waste to supervisors on a daily basis-Checks station upon arrival to determine status of outstanding safety, or equipmentissues-Checks station prior to leaving to ensure cleanliness, proper disposal of expired food items, food rotation, organizing and cleanliness of Walk-ins and coolers.

Dedham, Ma 02026

I was hired as a Seasonal Worker for 90 days to work as a Rotisserie Cook to close

Boston, Massachusetts, United States

Responsible for setting up Pizza station as well as warming tables, mise en place, assuring ovens are at proper temperatures, preparing large quantities of pizza dough daily as well as sauces and ingredients to be properly stored. Hand tossed pizzas, I made a minimum of 60 to 130 large pizzas per shift as well as garlic cheesy breads, and various Italian baked goods for the Cafeteria of Mass College of Arts & Design in Boston.

Boston, Massachusetts

Dorchester, Ma

Assigned to work in Major Hospitals (Dietary Aide), Hotels (Garde Manger), Universities (Student Dining Services/ Grill, Deli, Sauté)

Certificate, Professional Medical Assistant

180 hours of externship in Physical Therapist office in Dorchester, MA 02125 as an assistant P.T.

G.E.D.

Completed 11Th

transfered