Ramesh Ram
Manama
Summary
High-performing Chef offering 12 years of hotels and restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. I am also the production incharge of fruits and vegetables factory, where is different varieties of cut fruits and vegetables with washing & sanitizing ready to eat and different variety of freshly squeezed fruits juices.
Overview
13
13
years of professional experience
Work History
Head Chef
Fine Food
Bahrain
04.2021 - Current
- Led kitchen team in preparing high-quality dishes, ensuring culinary excellence and consistency.
- Developed seasonal menus highlighting local ingredients, enhancing dining experience and customer satisfaction.
- Implemented food safety protocols, maintaining compliance with health regulations and reducing waste.
- Trained and mentored junior chefs, fostering skill development and teamwork within kitchen staff.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Jr. Sous Chef
Mcgettigans Irish Pub
12.2020 - 04.2021
- Supervised kitchen staff to ensure adherence to food safety and quality standards.
- Developed and implemented new menu items based on seasonal ingredients and customer preferences.
- Managed inventory levels, reducing waste through efficient stock rotation practices.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
Head Chef
La Pasta Restaurant
Bahrain, Bahrain
12.2019 - 04.2020
- Oversaw inventory management, optimizing supply chain processes to reduce costs and improve efficiency.
- Innovated cooking techniques and presentation styles, elevating restaurant's culinary reputation in the market.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Sous Chef
Kumari’s Restaurant
Buqwah, Bahrain
12.2018 - 12.2019
- Supervised kitchen staff to ensure adherence to quality standards and operational efficiency.
- Streamlined food preparation processes, resulting in improved kitchen workflow and reduced wait times.
- Trained new team members on culinary techniques and safety protocols, fostering a collaborative work environment.
- Conducted inventory management, optimizing stock levels to minimize waste and control costs.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
Head Chef (Kitchen in Charge)
Trends Kitchen
Juffair, Bahrain
06.2018 - 12.2018
- Luxury apartment in Juffair, Bahrain
Section in Charge of Continental Hot Kitchen
Taj M. G. Road
Bangalore
12.2015 - 12.2017
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
Commi-1st
Sheraton Grande
Bangalore
06.2015 - 12.2015
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Managed time efficiently in order to complete all tasks within deadlines.
- Paid attention to detail while completing assignments.
Commi-III
Alila Hotel and Residency
Bangalore
10.2013 - 06.2015
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Used critical thinking to break down problems, evaluate solutions, and make decisions.
- Strengthened communication skills through regular interactions with others.
- Proved successful working within tight deadlines and a fast-paced environment.
Education
Bachelor of Science - 3 Year Bachelor Degree in Culinary
Amrapali Institute of Hotel Management
Uttarakhand, India05-2013
Associate of Applied Science - Science Education
Mission Inter Collage, Pithoragarh, India
Pithoragarh, India05-2008
High School Diploma -
GIC Jauljibi
Uttarakhand, India05-2006
Skills
- Food safety management
- Culinary operations management
- Team leadership
- Menu development
- Waste reduction
- Food safety regulations
- Kitchen operations
- Special event catering
- Banquets and catering
- Cost reduction
- Food presentation
- Ingredient selection
- Leadership qualities
- Food spoilage prevention
- Plating and presentation
Timeline
Head Chef
Fine Food
04.2021 - Current
Jr. Sous Chef
Mcgettigans Irish Pub
12.2020 - 04.2021
Head Chef
La Pasta Restaurant
12.2019 - 04.2020
Sous Chef
Kumari’s Restaurant
12.2018 - 12.2019
Head Chef (Kitchen in Charge)
Trends Kitchen
06.2018 - 12.2018
Section in Charge of Continental Hot Kitchen
Taj M. G. Road
12.2015 - 12.2017
Commi-1st
Sheraton Grande
06.2015 - 12.2015
Commi-III
Alila Hotel and Residency
10.2013 - 06.2015
Bachelor of Science - 3 Year Bachelor Degree in Culinary
Amrapali Institute of Hotel Management
Associate of Applied Science - Science Education
Mission Inter Collage, Pithoragarh, India
High School Diploma -
GIC Jauljibi