LAW YEE WU GWA

• Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Placed orders to restock items before supplies ran out.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.
• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Participated event at 2019 BNP BARIBAS OPEN TENNIS tournament ,INDIAN WELLS,CALIFORNIA SERVED AS SUSHI CHEF.
• Participated event at 2021 BNP BARIBAS OPEN TENNIS tournament ,INDIAN WELLS ,CALIFORNIA SERVED AS SUSHI CHEF.
• STUDIED ABOUT WINES AT NOBU DALLAS AT 2017 .
• SERVED EVENT CHEF'S FARMAERS CELEBRATION OF WINE AND FOOD AS CHEF IN NOV 7,2021 AT OLD CITY PARK,DALLAS ,TEXAS.

• Helped design, create and implement outlet menu changes to attract customers and boost sales revenue.
• Received, inspected and verified food and kitchen inventory delivery before storage.
• Wrapped, dated and stored food in refrigerators under standardized temperature for future uses.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Used manual or electric appliances to clean, peel, slice and trim foods.
• Maintained high personal grooming standards and uniform presentation.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Hired, managed and trained kitchen staff.
• Obtained fresh, local ingredients to lower grocery costs.
• Placed orders to restock items before supplies ran out.
• Forecasted supply needs and estimated costs.
• Implemented successful cross-marketing strategies such as food and wine pairings.

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Hired, managed and trained kitchen staff.

• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Created recipes and prepared advanced dishes.
• Forecasted supply needs and estimated costs.
• Mentored kitchen staff to prepare each for demanding roles.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Arranged for kitchen equipment maintenance and repair when needed.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Forecasted supply needs and estimated costs.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Maintained well-organized mise en place to keep work consistent.

• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Monitored line processes to maintain consistency in quality, quantity and presentation.

• Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
• Developed policies and procedures to enhance and measure food and service quality.
• Utilized knives and peelers to peel, cut and seed fruits and vegetables.
• Weighed, measured and mixed ingredients according to recipes with various kitchen utensils and equipment.

• Cultivated warm relationships with regular customers.
• Bussed and reset tables to keep dining room and work areas clean.
• Explained menu items and suggested appropriate options for food allergy concerns.

GREAT GUEST relationship

WORKED HARD

GOOD employee