Rigoberto Ramos Email and Phone Number

•Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures• Hire, orientate and train team members to ensure that the highest standards of quality are met• Create and manage production team member schedules• Order food, kitchen supplies and equipment in accordance with company vendor policies• Maintain inventor of food and non-food supplies to stav within established guidelines while assuring that necessary product is available when needed• Establish controls to minimize food and supply waste and theft• Project annual food and labor costs and monitor actual financial results• Plan and supervise special events• Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems• Executive Chef experience managing a busy kitchen• Culinarv certification preferred• Experience ordering and monitoring supplies• Creativity and passion to help our team produce innovative dishes• Excellent verbal & written communication skills• A passion towards safety and sanitation• Ability to create a talented staff to provide consistency in all food and service functions• Professional appearance• Ability to provide a high level of customer service

-Excellent knowledge of comfort food and vegan recipes-Minimum of five years of experience in a chef or sous chef managerial/supervisory role

-Develop and be accountable for a safety culture that creates a healthy and positive work environment-Ensure quality, consistency and adherence to standards based on Aramark higher education operation excellence-Train and manage kitchen personnel and supervise/coordinate all related culinary activities-Ensure culinary equipment is properly operated and maintained-Responsible for component menu planning, costing and brand management -Ensure component compliance with sanitation and safety requirements-Estimate food consumption and requisition or purchase food, standardize production recipes to ensure consistent quality establish presentation technique and quality standards

-Expectations on all dish presentation-Standardization on recipes and portioning while on service-To communicate with team leaders, chefs and restaurant management on a daily basis to comply with all health safety and food hygiene legislation at all times-Monitor and insure that everyone is following Maison Kayser guidelines and standards-To implement succession planning for the kitchen team and recruiting when necessary -Maintaining a quality, motivated and professional kitchen team through monthly reviews and regular training

-Established a solid working relationship with a vendors as an authorized purchasingagent and controller-Responsible for the training of all kitchen staff-Practiced “clean as you go” techniques keeping the kitchen clean, neat and supplied atall times-Ensured high standards of quality food presentation and restaurant cleanliness overall in both front and back of the house-Part of the opening team that assisted in organizing, and labeling every product used in the houseaccording to company policy and standards-assigned proper level of par and food preparation according to the daily sales-Maintained co-orperate practices invoking daily purchasing, receiving and weekly inventory control for both front and back if the house-Pay invoice statements, scan paidouts, log in waste and prep-production inventory on a daily basis.-Maintained the storage areas in an organized and proper manner-Worked alongside Executive chef to create new seasonal menu and specials for every quarter-Meet city and state requirements for food handling and safety procedures for the health and assurance of the staff and guests

-Checked with chef for daily assignments-Maintained a hospitable closing shift• Worked on High quality food and platepresentation-Butchering and filleting meats, fish, poultry on a daily basis-Daily preparation for the current and next day shift-Ensured high standards of kitchen cleanliness, prep production and looking over staff tasks beendone according to chef standards

-Part of the opening team that assisted in organizing, and labeling every product used in the house-Created par sheets for in house orders such as produce, dry goods, paper and plastic-Supervised each station to make sure the quality of food served to our guests is up to company standards-Trained every hired employee to ensure the correct quantity and quality of eachrespectful dish is been presented professionally and ethically-In charge of the new specials to be prepped, cooked and plated properly in each respectful station-Developed a great working relationship with employees, managers, food vendors on and off the establishment-Daily restaurant inspections and evaluations of proper measures for handling of product and locationconditions

-In charge of prepping, cooking and serving meals to employees of building-Created daily specials, soups, side dishes and main dishes-Ordered produce, dairy, paper and plastic on a day to day basis-Worked and collaborated with staff members to insure a successful shift-Maintained an opening and closing shift in an ethical and hospitable set up

-Intricate in maintaing an annual food cost under budgeted numbers-Helped to consistently maintain labor costs below budgeted forecasts-Instrumental in the creation of a more productive and efficient work environment-Instrumental in the creation of a more productive and efficient work environment-Established a solid working relationship with a vendors as an authorized purchasing agent and controller-Encouraged methods for food production and increased crew development-Responsible for the training of all kitchen staff from prep, salad, desserts, fry station, grill, sauté, oven-steam and dish area-Practiced “clean as you go” techniques keeping the kitchen clean, neat and supplied at all times-Meet government / company regulations and requirements-Maintained cooperate practices on purchasing, receiving and inventory control-Concentrated on the preparation and serving of all menu items on a daily basis-Daily restaurant inspections and evaluations of proper HACCP preventative measures forour monthly in-house inspection by company-Ensured high standards of quality food presentation and restaurant cleanliness

-Checked with Chef and Sous Chef for daily assignments-Set up any a la carte stations required for breakfast, lunch or dinner-Ensured assigned workstation had proper level of par stocks and supplies according to the daily menus-Cooked for events of 50-350 people i.e. Weddings, Bar Mitzvahs etc.

-Maintained a clean and sanitary culinary environment in compliance with all local and federal health codes-Performed kitchen functions as needed-Maintained the storage areas in an organized manner