Summary
Overview
Work History
Education
Skills
Affiliations
Accomplishments
Certification
Languages
References
Timeline
Generic
Hermer Ramirez Salgado

Hermer Ramirez Salgado

Orillia,ON

Summary

Energetic Chef de Cuisine with a passion for creating and executing creative meals. Outstanding food talent preparation with a strong attention to safe food handling procedures. Extensive background in catering handles a large volume of high-quality food. Superb time management and problem-solving aptitudes.

Overview

4
4
years of professional experience
1
1
Certification

Work History

Chef De Cuisine

Yes Tacos
Melancthon, Ontario
06.2024 - Current
  • Developed and implemented new menu items to meet customer needs.
  • Maintained a clean and organized kitchen environment.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Ensured compliance with food safety regulations.
  • Trained new hires in proper kitchen procedures.
  • Created recipes that kept customers coming back for more.
  • Monitored inventory levels and placed orders as needed.
  • Planned menus based on seasonal availability of ingredients.
  • Reviewed customer feedback and identified areas for improvement.
  • Determined portion sizes for all dishes served in the restaurant.
  • Developed strategies to increase efficiency in the kitchen.
  • Ordered supplies and equipment when necessary.
  • Resolved conflicts among team members quickly and effectively.
  • Assisted with preparation of meals during peak periods.
  • Conducted regular tastings to evaluate flavor profiles of dishes.
  • Supervised food production to ensure quality standards were met.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Monitored quality, presentation and quantities of plated food across line.
  • Tasted and modified recipes for menu at establishment.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Supervised food preparation staff to deliver high-quality results.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Chef De Cuisine

The kingbridge Centre
King City, Ontario
01.2021 - 05.2024
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Supervised food preparation staff to deliver high-quality results.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Checked quality of food products to meet high standards.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained kitchen workers on culinary techniques.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
  • Tasted and modified recipes for menu at establishment.
  • Managed all kitchen employees, including bussers, dishwashers and waitstaff.
  • Managed budget, labor, and direct operating expenses for operation.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Evaluated employee performance regularly and provided feedback.
  • Provided guidance and direction on plating techniques for staff.
  • Conducted regular tastings to evaluate flavor profiles of dishes.
  • Supervised food production to ensure quality standards were met.
  • Assisted with preparation of meals during peak periods.
  • Resolved conflicts among team members quickly and effectively.
  • Ordered supplies and equipment when necessary.
  • Developed strategies to increase efficiency in the kitchen.
  • Determined portion sizes for all dishes served in the restaurant.
  • Reviewed customer feedback and identified areas for improvement.
  • Scheduled shifts for kitchen staff according to restaurant needs.
  • Analyzed financial statements to identify cost-saving opportunities.
  • Monitored inventory levels and placed orders as needed.
  • Planned menus based on seasonal availability of ingredients.
  • Created recipes that kept customers coming back for more.
  • Trained new hires in proper kitchen procedures.
  • Ensured compliance with food safety regulations.
  • Managed staff of cooks, dishwashers, and other kitchen personnel.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Maintained a clean and organized kitchen environment.
  • Developed and implemented new menu items to meet customer needs.

Education

Food Handling Certification - Food And Nutrition

Canadian College
Vancouver, None
01-2023

Skills

  • Recipe creation
  • Culinary expertise
  • Dish preparation
  • Food Safety
  • Budgeting and cost control
  • Food presentation
  • Team Management
  • Menu development
  • Food spoilage prevention
  • Grilling Techniques
  • Ingredient Sourcing
  • Knowledge of production equipment
  • Kitchen Operations
  • Culinary techniques
  • Seafood Preparation
  • Food Safety Standards
  • Kitchen Sanitation
  • Sanitation protocols
  • Creativity and Innovation
  • Baking techniques
  • Menu planning capability
  • Knowledge of cooking equipment
  • Nutrition knowledge

Affiliations

  • I am a man willing to learn every day and open to new knowledge to become a complete chef
  • i like to experiment with new things and create new flavors
  • I love Mexican food with all my heart and i would like to be able to offer diners the experience of tasting a piece of mexico in Canada, transporting them to Mexico every time they take a bite of the food I prepare for them.

Accomplishments

  • I was able to contribute an idea in my work to be able to have clients in the restaurant by implementing beffet with a vast menu that changed every week and thus managed to reach a higher goal in sales.
  • The dinners made comments on the internet that increased the popularity of the restaurant in the area and on the GPS app.

Certification

I have a nationally recognized SafeCheck Advanced food Safety Certification

Canadian Food Safety Certificate 89314840

Expiry 07/Sep/2029

Languages

English
Full Professional
Spanish
Native/ Bilingual
Italian
Full Professional

References

The Kingbridge Centre 12750 Jane St, King City, ON L7B 1A3.

        Kingbridfgecentre.com    905 833 3086

Yes Tacos Mexican restaurant  158040 ON L9V 2G9. 

        yestacos.com                   226 256 8047

Timeline

Chef De Cuisine

Yes Tacos
06.2024 - Current

Chef De Cuisine

The kingbridge Centre
01.2021 - 05.2024

Food Handling Certification - Food And Nutrition

Canadian College

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Hermer Ramirez Salgado