Hanbo ZHANG (Hank)

In Room Dining:

• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Monitored food production to verify quality and consistency.
• Coordinated with team members to prepare orders on time.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Placed orders to restock items before supplies ran out.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Set up and broke down kitchen for service.

Banquet:

• Improved kitchen efficiency by streamlining the preparation process for large-scale events.
• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Learned menu items produced by assigned station to achieve proper quantities.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.

• Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
• Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
• Set up and broke down kitchen for service.

• Oversaw daily prep tasks to maintain adequate stock levels for smooth service throughout shifts.
• Monitored food preparation, production, and plating for quality control.
• Handled catering orders efficiently, coordinating with event planners to ensure successful execution of off-site functions requiring culinary services when required.
• Reduced food waste through effective inventory management and proper storage techniques.
• Trained new staff on food preparation and safety procedures.
• Monitored food temperature, discarding items not stored correctly.
• Stocked and rotated food items according to expiration dates.
• Maintained a clean, safe, and sanitized work environment in compliance with health regulations.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.

• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Maintained open communication lines with front-of-house staff regarding special dietary requests or allergen concerns from guests.
• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.