Yerandi Ramirez
Los Angeles
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
Great Maple
05.2023 - Current
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
Sous Chef
Mastro's Ocean Club
02.2022 - 05.2023
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Sous Chef
Sa'Moto by Morimoto
08.2021 - 02.2022
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Sous Chef
Tao Restaurant
09.2018 - 08.2021
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
Education
Culinary Arts
Art Institute of California- Los Angeles
Los Angeles, CAHigh School Diploma -
Manual Arts High School
Los Angeles, CA05-2009
Skills
- Menu planning
- Detail-oriented
- Menu memorization
- Motivational team management
- Menu development
- Purchasing
- Food safety oversight
- Budgeting and cost control
- Inventory management
- Knife skills
- Company quality standards
- Effective communications
- Attention to detail
Certification
ServSafe Manager Food Handlers
Timeline
Sous Chef
Great Maple
05.2023 - Current
Sous Chef
Mastro's Ocean Club
02.2022 - 05.2023
Executive Sous Chef
Sa'Moto by Morimoto
08.2021 - 02.2022
Sous Chef
Tao Restaurant
09.2018 - 08.2021
ServSafe Manager Food Handlers
Culinary Arts
Art Institute of California- Los Angeles
High School Diploma -
Manual Arts High School
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