Ramon Cadusch is seeking a more challenging leadership role in the culinary industry. He has over 10 years of experience working in kitchens in London, Scotland, Germany, and Switzerland, including most recently as a Chef de Partie at The Ritz Hotel London. His experience ranges from commis positions to senior chef roles. He is confident that his fine dining experience and senior chef knowledge would allow him to successfully take on a leadership position.

1. Ramon Cadusch
41 Tynemouth Road | London | N15 4AU | United Kingdom
Phone: +44 7415 363 039 | Mail: r_cadusch@me.com | twitter: @CaduschR
Personal Profile
Throughout my education and apprenticeship as chef and butcher, I had the opportunity to
work in many different kitchens, allowing me the possibility to acquire a great overview of
the industry. Working in a kitchen not only provides me with great pleasure and
satisfaction, but it also enables me to continually learn new methods of cooking.
Objective
My objective is to obtain a more challenging role within the industry. During my time in
Scotland, I was able to steadily improve my knowledge in the field of leadership. Also, I
always found time to develop myself in Fine Dining. Through my experience in the Fine
Dining, as well through my knowledge as a Senior Chef, I‘m more than confident to take
over a leadership position in a luxury and high standard kitchen.
Work Experience
Chef de Partie: The Ritz Hotel London
3 Rosettes, Executive Head Chef John Williams, MBE
September 2014 up to Present
Executive Head Chef John Williams focus on a classical french
cuisine with a touch of British influence. The Ritz London serves a
highly sophisticated clientele. My tasks are:
- first three months on veg section, where I was next to a la cart
items responsible for the function prep
- from November onwards took over butcher section - preparation
from raw meet poultry and fish
- ensure food quality of delivery meats standards
- supporting sous chef and head chef on the pass
- supporting all sections during service time
- ensure a high consistence in food quality and hygiene, including
documentations
- orders on a daily basis
Chef de Partie: Berners Tavern, Edition Hotel London
2 Rosettes
April 2014 up to August 2014
Berners Tavern was opened in October 2013 and it’s Jason
Atherton’s latest project. In the short time, which Berners Tavern is
in the business it won many awards. One of them is “London best
new Restaurant”. My tasks are:
- responsible for the garnish section and after 3 month responsible
for the hot starter section
- supporting sous chef and head chef on the pass
- ensure a high consistence in food quality and hygiene, including
documentations
- orders on a daily basis

2. Senior Chef de Partie: Hilton Dunkeld House Hotel, Scotland
February 2013 to March 2014
After the close down of the Hilton Dundee, Head Chef Raymond
Sterpaio offered me a position along side him. My duties and tasks
were:
- supervise the kitchen brigade
- maintain and improve the food quality
- attending daily meetings
- proactive approach on resolving guest’s requests or complaints
- placing daily food orders - maintaining food cost percentage
- roistering
- involved in health and safety
- improved SALT scores and won “Department of the Year 2013”
- Blue Energy Committee Member
Chef de Partie: Hilton Dundee/St Andrews Coast, Scotland
September 2012 to February 2013
After my former Chef de Cuisine, Raymond Sterpaio, left the
Fairmont, he offered me a Position as Chef de Partie along side
him. My tasks were:
- helped my executive chef to improve the level of food quality and
presentation
- mainly responsible for pastry
- writing menus
- food ordering on a daily basis
Demi Chef de Partie: Fairmont St Andrews, Scotland
Fine Dining “Esperante”, 2 Rosettes
February 2012 to September 2012
- promotion after 3 months from commis de cuisine to demi chef
de partie
- mainly responsible for gardemanger and pastry
- co-writing the spring menu
- completely responsible over the kitchen for 2 months
- supporting other areas; like breakfast, main restaurant, banquet
Commis de Cuisine: Steinheuer’s Restaurant “zur Alten Post”, Germany
2** Michelin Stars, 19 Gault Millau Points
October 2010 to December 2011
- mostly working on sauce
- responsible for the daily mise en place for the inn
- support for the daily mise en place for the fine dining
- regularly helping for catering and special functions
- presentation of the dishes for the inn
- supporting to plate the dishes for the fine dining
- supporting the pastry section end of the service and when
necessary for mise en place preparation
- 2 months on the entremetier section, responsible for the inn and
supporting the chef de partie for the fine dining

3. Stages: 22. Gourmetfestival St Moritz 201
Guestchef Martin Burge, UK
2** Michelin Stars
January 2015
21. Gourmetfestival St Moritz 2014
Guestchef Moshik Roth, Netherlands
2** Michelin Stars
January 2014
20. Gourmetfestival St Moritz 2013
Guestchef Jean-Georges Klein, France
3*** Michelin Stars, 19 Gault Millau Points
January 2013
19. Gourmetfestival St Moritz 2012
Guestchef Christian Bau, Germany
3*** Michelin Stars, 19 Gaul Millau Points
February 2012
Apprentice Chef: Suvretta House, St Mortiz, Switzerland
Head Chef Bernd Ackermann, 14 Gault Millau Points
September 2008 to September 2010
- training in all traditional parts of the kitchen
- co-responsible for mise en place
- end of education responsible for à la cart service on entremetier
- responsible for plating complete dishes
- successfully passed final education with distinction
- gained various practical experience with following stages:
- Hotel Giardino*****, Ascona, Switzerland (16 Gault
Millau)
- Steinheuers Restaurant, Germany (2** Michelin Stars)
- Hotel Waldhaus*****, Sils-Maria, Switzerland
- Gourmetrestaurant Piz Umbrail, Switzerland (1*
Michelin Star)
Apprentice Butcher: Ochsen Butcher, Switzerland
July 2005 to 2008
- trained in meat preparation
- production of sausage and meat specialities
- serving costumers directly in the shop
- responsible for catering
- independently working at events
- carrying bbq-trainings out
- qualification for the swiss championship and reaching the 5th
rank
General Education Qualification:
GBS St. Gallen, Switzerland
Federal Professional Baccalaureate Diploma
August 2005 to August 2008
Computer Skills: - Microsoft Word, Excel, Outlook, PowerPoint, Publisher
- Apple Pages
- Birch Street, Watson

4. Language: - German (Mother Language)
- English (very good)
- French (general knowledge)
Interests: - Football
- Cycling
- Trekking
- traveling and explore the world
- cooking for friends and family
References: Mr. R. Sterpaio
Hilton/Fairmont St Andrews, Scotland
raymond.sterpaio@hilton.com
Mr. H.St. Steinheuer
53474 Bad Neuenahr, Germany
0049 26419 58 60
info@steinheuers.de
Mr. B. Ackermann
Suvretta House, 7500 St Moritz, Switzerland
0041 81 836 36 36
backermann@suvrettahouse.ch