Hospitality Resume

LinkedIn: gloryvee-ramos

Hospitality Qualifications:

Developed and retained talented and well-suited people in a timely manner.
Listened and remedied customers and staff concerns.
Planned, trained, and supervised both kitchen staff and servers to communicate effectively.
Oversaw food preparation, portion control, and plating.
Ordered food and restaurant supplies.
Monitored and ensured the success of catering and to-go foods.
Experience in casino, hotel, and restaurants.
Proficient in Excel, Word, Microsoft Outlook, and PowerPoint.

Education:

Lindenwood University, St. Charles, MO

M.A. in Art History 2022

Project: A Truly Global Curriculum: An Evaluation of Non-Western Art History Requirements in US Institution of Higher Education

California State, University of Northridge, Northridge, CA

B.A. in Art Education 2007

Johnson & Wales University, Providence, RI

A.O.S Culinary Arts 1994

Professional Appointments:

University of Houston, Conrad N. Hilton College of Hotel & Restaurant Management, Houston, Tx

Food Service Production & Operation course, Lecturer 2007–2019

Taught students how to communicate with each other as supervisors/ managers.
Developed students to be confident with their cooking techniques and menu development.
Taught students culinary math: Food cost, ratios, kitchen fractions.
Provide students opportunity to learn HRMA through textbooks, lecture, and real-life experience as a sole proprietor.
Serve as a resource to student organization (Par Excellence, TRACC, NSMH, Iron Chef CC)
Guided students’ culinary practices after presentation.
Developed, ordered, pick up, stored, food and supplies.

Le Cordon Bleu College of Culinary Arts, Pasadena, CA

Chef Instructor 04/01 – 11/03

Taught International Cuisine to acquaints students with different restaurants’ food styles. It was a culinary tour of the world, and an intense survey of modern plating and restaurant timing.
Taught students regional cuisine cooking techniques, and menu development.
Collaborated with the 2001 Annual Conference Planning Committee

Wyndham Hotel LAX Airport, Los Angeles, CA.

Sous Chef 4/96- 4/98

Control food cost
Reduce purchases and created an order guide.
Conducted a line check on a shiftily basis to ensure food quality and portions (check waste).
Hands on manager for three outlets; Wynsor’s fine dining 150 seats, Century Cafe (casual dining) 250 seats and Room service.
Created daily specials.
Cross-trained all kitchen staff.
Assisted and formulated new menus for three outlets.
Maintained clean kitchen and sanitary food handling procedures.

Global Collaboration with Industry Leaders:

Publications:

Books / Editorial Supervisor

The Korean Kitchen, 75 Healthy, Delicious & Easy Recipes, Korean Traditional Dishes 2014

Food of Korea 200, Korean Food Foundation 2016

Goya Foods, Houston, Tx

Independent Contractor 4/12- 5/14

Participate in many local communities with GOYA foods to support the USDA MyPlate.com campaign.
Demonstrated Latin Cuisine for the 2013 Hispanic Heritage Month with Fiesta
2012 International Festival (iFest) spotlight was on Argentina, 2013 iFest spotlight was on Brazil, 2014 iFest spotlight was on Austrailia

Woosong University, Daejeon, South Korea

Visiting Chef 7/11

Taught students about Italian, American, and French Cuisine
Converted recipes to the metric system.
Produced requisition, lecturer, PowerPoints, and recipes.

Other Professional Experiences:

“Taste of Mexico” translated and place the food requisition for guest chef. 2008
Performed the executive service co-director position for Gourmet Night. 2008 & 2009
Presented a short course for the Texas Hotel & Lodging Association with Dr. Dawson. 2009
Provided Jasmine Anderson with independent study on Restaurant Layout & Design. 2009
Develop Think Tank session called “Career in culinary Management.” 2010
Collaborated with Dr. Juan Madera, Dr. Jay Neal, and Dr. Mary Dawson diversity kitchen project called Strategy for Diversity Training: Focus on Empathy in the Workplace for CMAA. 2016
Presented on “How to develop and maintain an organized kitchen” for JC Hester House community center for staff. 2017
Service Committee for faculty evaluation. 2018 & 2019

Advising:

National Society of Minorities in Hospitality Cougar Chapter 2008
Par Excellence 2009 & 2016
UH Iron Chef Team -CC 2008 - 2011
Texas Restaurant Association – CC 2016 – 2017

Languages:

Spanish: fluent speaker
Farsi: very basic speaker
Korean: Certified Korean Language level 1, II, and III issued by the Korean Education Center 2016 - 2018