CHEWON KANG

• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Implemented food cost and waste reduction initiatives to save money.
• Set up and broke down kitchen for service.
• Monitored food production to verify quality and consistency.

• Coordinated with team members to prepare orders on time.
• Set up and broke down kitchen for service.
• Evaluated food products to verify freshness and quality.
• Monitored food production to verify quality and consistency.
• Developed close relationships with suppliers to source best ingredients.

- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals

- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities

- Monitered stock levels of both ingredients and seasonings, notifying head chef to low levels to support prompt ordering.

- Plated every dish with attractive flavor to meet strict restaurant standards and maintain business reputation.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Rotated stock to use items before expiration date.
• Complied with portion and serving sizes as per restaurant standards.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Placed orders to restock items before supplies ran out.

• Gathered and placed all ingredients into workstations to meet shift needs.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.

• Greeted new customers, discussed specials and took drink orders.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Handled and stored food to eliminate illness and prevent cross-contamination.