John Vergel Ramos
Cork
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
9
9
years of professional experience
Work History
Senior Chef De Partie
Barry's of Douglas, Cork, Ireland
03.2022 - Current
- Offered new ideas to the owners, organized the kitchen, ensured proper inventory, HACCP standards are always a priority, no sick leave since day one
Customer Service Representative
WNS Philippines
04.2020 - 12.2021
- Handling customers complaints and problems, initiate customer build-outs, utilized company software with skills and proficiency
Chef Consultant
CHIBOG RESTAURANT
12.2019 - 05.2020
- Developed the menu and recipes, organized the kitchen, ensured proper inventory and food costing, created schedules for the staff, offered new ideas to the owners
Head Chef
A A CUBES RESTOBAR
12.2018 - 12.2019
- Preparing dishes based on specialty, managing and training of new staff, helping the Sous Chef and the Chef de Cuisine to develop new dishes
Chef De Partie
JW MARRIOTT HOTEL PHU QUOC EMERALD BAY, VIETNAM
11.2017 - 07.2018
- Prepared food in a fast-paced and high-volume restaurant environment, took food items in and out of storage, helped manager set-up over 30 tables in accordance with restaurant guidelines, changed the labels of food if expiry date is near, cleaned and maintained food preparation and dining areas everyday
Head Chef
NWESsobremesa
08.2016 - 10.2017
- Approved the dishes before it reaches the customers, responsible for food costing, oversee the works of subordinates, maintained the records of the attendance of staffs, foster a climate of cooperation and respect between co-workers
Head Chef
VENICE ITALIAN
03.2015 - 05.2016
- Responsible for food costing, controlling and directing the food process, constructing the menu, and "polishing" the dish before it reaches the customers
Education
Professional Diploma in International Culinary Arts and Kitchen Management -
Lyceum of the Philippines University
01.2018
Skills
- Organizational skills
- Willingness to accept criticism
- Ability to handle high stress environments
- High Physical Stamina
- Creative
- Have a keen attention to details
- Skilled in fine cutting of vegetables
- Strong butchery skills eg chicken, beef, pork
- ServSafe Food Protection Manager Passer - Food Safety and Sanitation
- Well-tuned palette
- Proficient in following given recipes
- Capable in handling various international cuisines
- Eager and competent to learn new things
- Energetic and reliable
- Outstanding communication skills
- Excellent knowledge about food safety
- Works well in a team
- Sauce preparation
- Recipe creation
- Seafood Preparation
- Kitchen Management
- Menu development
- Food presentation
- Mentoring abilities
- Food Preparation
- Vendor Relationship Management
- Cost Control
- Customer Service
- Inventory Management
- Employee Scheduling
- Menu Memorization
- Dish preparation
- Portion Control
- Food Safety
- Workflow Optimization
- Ordering and Requisitions
- Line Inspections
- Staff Motivation
- Menu Planning
- Special dietary requirements
- Cooking techniques
- Sanitation Procedures
- Positive and professional
Affiliations
International Order of DeMolay, Mt. Makiling Chapter Sponsored by Makiling Lodge No. 72 of Free and Accepted Masons, Los Banos, Laguna
Practical Skills Certification
- Bread and Pastry Production, 2017, National Certificate Level II, Technical Education and Skills Development Authority
- Cookery, 2017, National Certificate Level II, Technical Education and Skills Development Authority
- Food and Beverages, 2017, National Certificate Level III, Technical Education and Skills Development Authority
- Commercial Cooking, 2020, National Certificate Level III, Technical Education and Skills Development Authority
Issued Certificates
Servsafe Food Protection Manager, 2017, PASSER, American National Standards Institute Accredited
Character Summary
A Chef with years of professional cooking and kitchen supervision experience. Exemplifies leadership qualities and professionalism. With the willingness to learn and set trends beyond horizons. Clasically trained Chef dedicated to provide consistent world class dining experience. Established a reputation for creating an environment of excellence in the kitchen and in the dining room.
References
- Chef Aries C. Cueto, Lyceum of the Philippines University-Laguna, Aries.cueto@yahoo.com, +639167759212
- Chef Satoru Takeuchi, Executive Chef, Satoru.takeuchi@gmail.com
- Chef Matt Mujtahid, Chef de Cuisine, Matt.Mujtahid@gmail.com
- Chef Marc Christian Medallon, Head Chef, Arc Urban Eatery, Qatar, +97470223699, marcmedallon@yahoo.com.ph
- Chef Aidan O'Driscoll - Head Chef, Barry's of Douglas, Douglas, Cork, Ireland, aidan@barrysofdouglas.com
Timeline
Senior Chef De Partie
Barry's of Douglas, Cork, Ireland
03.2022 - Current
Customer Service Representative
WNS Philippines
04.2020 - 12.2021
Chef Consultant
CHIBOG RESTAURANT
12.2019 - 05.2020
Head Chef
A A CUBES RESTOBAR
12.2018 - 12.2019
Chef De Partie
JW MARRIOTT HOTEL PHU QUOC EMERALD BAY, VIETNAM
11.2017 - 07.2018
Head Chef
NWESsobremesa
08.2016 - 10.2017
Head Chef
VENICE ITALIAN
03.2015 - 05.2016
Professional Diploma in International Culinary Arts and Kitchen Management -
Lyceum of the Philippines University
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