Kenny Ramos Alvarado

Kenny Ramos Alvarado

Head Chef de Cuisine at Peruvian Embassy in Switzerland
Lives in Bern, Switzerland
over 6 months ago

Join Hosco and view Kenny's full profile, it's free !

As a Hosco member, you will:
  • Make yourself visible to thousands of companies in the hospitality industry'
  • Join a community of 180'000+ students and professionals
  • Learn more with new articles & videos every week on
Join us

My determination and willingness to learn and gained more experience in the hospitality industry


  • Head Chef de Cuisine

    Peruvian Embassy in Switzerland - Bern, Switzerland

    F&B kitchen
    October 2013 - Now

    Under the direction of the Ambassador or his spouse, act as Official Residence Chef by coordinating the kitchen operation and related logistic purchases; hand-on leader directing and organizing food preparation by delivering a high quality product standard on a timely manner. In addition to food preparation, overseeing customer satisfaction throughout a feedback approach, as well as creating the Ambassador's and official functions daily menus up to 1000 attendees.

  • Executive Sous Chef de Cuisine

    Mövenpick Hotel Lausanne - Lausanne, Switzerland

    F&B kitchen
    January 2014 - August 2014

    Oversee 2 kitchen outlets operations in high-volume setting. Supervise a 75- members team; Manage culinary training, scheduling, purchasing, inventory, sanitation, menu research/development, seasonal promotions, price structuring, and food/labor costs.

  • Executive Sous Chef de Cuisine

    Princess Cruises - Florida, United States

    F&B kitchen
    December 2011 - August 2013

    Oversee 3 kitchen outlets operations. Supervise up to 125-crew members on-board. Train, evaluate, motivate and coach all culinary crewmembers ensuring operational needs complied. Lead menu tastings and pre-service brief meetings. Develop management strategic planning for outlet operation by enhancing cost cutting effectiveness and product delivery standards feasible. Reported directly to the Executive Chef: Please refer to reference.

  • Junior Sous Chef

    Disney Cruise Line - Europe

    December 2010 - November 2011

    Supervised and execute ship’s main galley culinary operations by enhancing food preparation in regard of taste, consistency and quality. Managed 2 kitchen outlets of 45 crew members each. Oversee receiving area of food stores ensuring all food is properly inspected and received accordingly. Control properly food-handling procedures by mentoring the crew throughout HACCP system. Ensured to reduce food waste by heading the production timing and F & B consumption meetings.

  • Chef de Partie

    Carnival Corporation - Europe

    December 2009 - November 2010

    Operational chef in charge of the preparation, cooking, and presentation of meals in one of the restaurants aboard, having 700 servings P/day. Organize and deliver tasks among the section cooks, controlling the culinary operation to uphold food quality objectives.

  • Commis Cook

    Soluna Bistro - New York, NY, United States

    F&B kitchen
    March 2006 - December 2008

    Kitchen apprentice in charge of basic culinary operations in the restaurant assisting the CDP’s, Sous Chef and Head Chef consistently. Prepared items for broiling, grilling, frying, sautéing cooking methods by portioning, battering, breading, seasoning and/or marinating procedures. Every 2 weeks rotation among the different kitchen sections (saucier, roast, fish, soup, pasta, vegetable and garde-manger).

  • Trainee Cook

    L'Milano Restaurant - Trujillo, Peru

    F&B kitchen
    January 2000 - December 2005

    Learned the basic culinary techniques within a middle size restaurant. Serving up to 150 covers lunch and dinner on daily basis. Organize and prepare mice en place. Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Worked in various sections that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. Performs multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cuts, trims and bones meat prior to cooking or serving.


  • Bachelor in Hospitality Management

    SHMS Swiss Hotel Management School - Leysin, Switzerland

    September 2013 - January 2015

  • Associate in Culinary arts

    Culinary Institute of America - New York, NY, United States

    September 2006 - August 2008

  • Chef de Partie

    Blue Ribbon International Escuela de Gastronomia - Trujillo, Peru

    January 2005 - December 2006


  • Spanish
    Native or fluent
  • English
    Native or fluent
  • French
    Full professional
  • Portuguese
  • Italian


  • Other skills

    Other skills

Geneva, Switzerland
Other members
Jesslyn Limbrata
Lausanne, Switzerland
Nina Lin
Montreux, Switzerland
Christophe Molitor
Bern, Switzerland
Hristo Kouzmanov
Bern, Switzerland
Ya Wang
Bern, Switzerland
View 243110 members