Jose Miguel Olguin Ramirez
Raleigh,NC
Summary
Experienced with advanced culinary techniques and kitchen operations. Utilizes creative flair to develop unique and compelling dishes. Knowledge of maintaining high standards in food quality and safety while ensuring seamless team collaboration.
Professional culinary specialist with extensive experience in premium kitchen environments. Known for delivering exceptional culinary results and maintaining high standards in food safety and hygiene. Strong team collaborator and adaptable to dynamic kitchen demands, showcasing creativity and precision in every dish.
Professional culinary expert with strong expertise in creating innovative dishes, menu planning, and kitchen management. Known for exceptional skills in collaboration and adapting to evolving culinary trends and needs. Reliable team player with focus on delivering high-quality results and maintaining high standards in all aspects of food preparation and service. Skilled in inventory management, sanitation practices, and guest satisfaction.
Overview
21
21
years of professional experience
Work History
Culinary Professional
Yard House Restaurant
10.2012 - Current
- Increased kitchen efficiency by implementing standardized recipes and portion sizes, leading to reduced food costs and consistent dish quality.
- Elevated guest experience by consistently providing high-quality dishes that met or exceeded expectations.
- Implemented sustainable practices in the kitchen such as composting food waste, reducing the environmental impact of restaurant operations.
- Promoted teamwork and collaboration within the kitchen staff leading to improved morale, increased efficiency, and higher quality outcomes.
- Coordinated large-scale catering events ensuring seamless delivery of exceptional cuisine for corporate functions, weddings, and private affairs.
- Led cooking demonstrations for restaurant guests, fostering a greater appreciation for the culinary arts and enhancing dining experiences.
- Developed innovative menu items for special events, resulting in increased restaurant bookings and positive feedback from guests.
- Trained new hires on kitchen procedures and protocols, contributing to a cohesive team environment focused on excellence in service delivery.
- Collaborated with event planners to create custom menus tailored to clients'' preferences, ensuring successful private functions and catered events.
- Reduced wait times for diners by streamlining plating processes without compromising presentation quality or taste.
- Mentored junior chefs on proper culinary techniques, elevating overall team performance and quality of dishes presented.
- Managed efficient kitchen operations during peak service hours, maintaining smooth workflow under pressure while delivering exceptional results.
Key Leader
Firebirds Wood Fired Grill
06.2004 - 02.2012
- Continuously stayed current with industry trends by attending cooking workshops, seminars, and networking events to further develop culinary skills.
- Received numerous compliments from customers for exceptional taste and presentation of dishes prepared at the grill station.
- Exceled under pressure during busy shifts by maintaining focus on quality control while expediting orders quickly and accurately.
- Increased efficiency through expertly organizing prep stations to streamline cooking processes during peak service times.
- Proactively identified bottlenecks in the kitchen workflow, implementing solutions that greatly improved overall efficiency.
- Demonstrated strong leadership skills by overseeing daily operations of the grill station while motivating fellow cooks to excel in their roles.
- Played a key role in catering large-scale events, showcasing excellent organizational skills while providing outstanding culinary experiences for guests.
- Maintained a clean and sanitary work environment through regular cleaning, sanitizing surfaces, and equipment maintenance.
- Supported restaurant sustainability initiatives by utilizing locally sourced produce whenever possible in dish preparation.
- Reduced food waste and cost by efficiently managing inventory, monitoring expiration dates, and properly storing perishable items.
- Managed multiple projects simultaneously, ensuring timely completion and high-quality results.
- Developed strong relationships with clients, leading to increased customer satisfaction and repeat business.
- Mentored junior team members, fostering professional growth and skill development.
- Identified areas for improvement in operations, implementing changes that led to increased efficiency and reduced costs.
- Increased overall productivity through the implementation of new software tools and training programs.
Education
No Degree - N/a
Jsf Ortiz De Domiguez
Mexico 05-1999
Skills
- Cooking methods
- Sanitation practices
- Butchery skills
- Food presentation
- Allergen awareness
- Sauce making
- International cuisines
- Cost control
- Menu planning
- Culinary techniques
Accomplishments
- Supervised team of 30 staff members.
Languages
Spanish
Native or Bilingual
Timeline
Culinary Professional
Yard House Restaurant
10.2012 - Current
Key Leader
Firebirds Wood Fired Grill
06.2004 - 02.2012
No Degree - N/a
Jsf Ortiz De Domiguez
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