TIMOTHY
M.
RAMSAY
CHINESE CHEF
CONTACTS JOB EXPERIENCE
1362 C ha rm a i ne L a ne Chinese Chef, 2016 - Present
B oys R a nc h, T X 79092
Land O’Lakes, Inc.
(806) 534-5940
Prepared and cooked food for hot bar and was responsible for
maintaining, setting up, food production and quality control of all food
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items prepared.
Ensured team members had an up-to-date knowledge of menu items,
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special promotions, functions and events.
Ordered food items, following standard recipes and procedures within
specified time limits.
Assisted in formulating, coordinating and supervising all menu planning
and implementation in the Chinese BBQ Kitchen.
JOB OBJECTIVE
Seeking a challenging position as Chinese Chef Chinese Chef, 2014 - 2016
where my capabilities may be utilized, Flying Food Group
developed, and enhanced and to be a part of the
Assisted with the cleaning, sanitation, and organization of kitchen, walk-
company’s growth and success with the
in coolers, and all storage areas.
contribution of my knowledge and skills. Ensured that the quality and presentation of food was prepared to the
highest standard set by the company.
Managed all aspects of the kitchen including operational, quality and
administrative functions.
Exercised food cost control Check staff feeding to ensure proper display
and holding and sufficient supply and follow through on rotation menu
cycle.
Prepared menu in accordance with quality, availability and seasonality
ingredients and ensure market lists were completed on a daily and
weekly basis.
CONTACTS JOB EXPERIENCE
1362 C ha rm a i ne L a ne Chinese Chef, 2012 - 2014
B oys R a nc h, T X 79092 Asian Yummy
(806) 534-5940
Requested from Head Chef, enough food and stock to enable that the
Chinese section place was ready for service at all times.
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Ensured monthly communication meetings were conducted and post-
meeting minutes generated.
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Communicated food production problems with respective affected
department heads.
Assured that station guides were up-to-date, in good condition and being
used, cleanliness was the priority.
Controlled costs without compromising standards, improving gross profit
margins and other departmental and financial targets.
PROFICIENCY
Staff Coordination
SUMMARY OF QUALIFICATIONS
Vaccination Strong experience in managing a kitchen and developing staff.
Volunteer Training Familiarity with managing food costs.
Familiarity with the luxury hotel culinary business.
Front Desk
Exceptional knowledge of proper use and maintenance of major kitchen
Microsoft Apps equipment, including stoves, refrigeration, slicer, knives, and dish
machine.
Deep knowledge of mathematics for recipes, ordering, and financial
research purposes.
Sound knowledge of computers and basic software.
EDUCATION Outstanding knowledge of current food trends.
Proficient in the understanding of the Hotel Industry standards, policies
Bachelor’s Degree in Culinary Arts
and procedures.
Management, 2012
Proficient in cooking the popular Chinese dishes including varieties of
Geneva College, Beaver
rice and noodles.
Falls, PA
Immense ability to dictate responsibility, pay attention to detail, handle
multiple tasks and show a high level of patience.
Extreme ability to maintain a clean, neat and organized work
environment.
Outstanding ability to establish and maintain an effective working
relationship with management, staff, and guests.
Remarkable ability to develop and define quality standards of food
preparation and presentation of the food.
Uncommon ability to work in a team environment.
Amazing ability to work calmly and effectively under pressure.
