Christian Noel Chin
Brooklyn,NY
Summary
Diligent Culinary professional possessing excellent cooking skills and strong knowledge of food science and food safety. Proficient in recipe standardization with the goal of safeguarding quality and maximizing productivity. Dedicated team player with an open communication style and a desire for collective success.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Research and Development Cook
Union Square Events
09.2021 - Current
- Tasked with recipe development, recipe testing, menu ideation and data collection with consideration for large scale production and supply chain sensitivity
- Updated and refined recipes factoring SKUs required, accuracy and quality of yield, as well as practicality of execution
- Responsible for educating and instructing employees in the implementation of new recipes, proper equipment usage and best cooking practices
- Conducted strategic market research to enhance client offerings with innovative ingredients, creative cooking methods, and unique dining experiences
Chef de Cuisine
Mills Tavern
12.2019 - 08.2021
- Coordinated the procurement of produce for the production of thousands of meals for charitable initiatives, providing essential support to first-responders and families in need
- Developed and executed innovative production and preservation strategies to minimize product loss and diversify revenue streams to counteract economic challenges
Sous-Chef
Mills Tavern
06.2018 - 12.2019
- Mentored and instructed cooks on channeling creativity and the proper implementation of cooking techniques
- Analyzed sales trends and customer behavior to create menus that are both enticing and inclusive of different dietary needs
- Encouraged a collaborative atmosphere by integrating employee input into daily service decisions using pre service tastings and polling about specials and subsequent menu inclusions
Chef de partie
Mills Tavern
01.2015 - 06.2018
- Contributed to menu and recipe development
- Supported the executive and sous chefs in maintaining standards of quality, through proper employee training, forecasting, and inventory management
- Expedited and controlled the flow of food leaving the kitchen
- Responsible for covering shifts on Grill, Oven, and Saute stations
Grill/ Rounds cook
Garde De La Mer
12.2014 - 12.2015
- Implemented modern and classical techniques to re-imagine traditional dishes with an emphasis on the flavors of southern France and the Mediterranean
- Responsible for the dressing and portioning of primal cuts of meat
- Prepped and manned pastry, garde-manger, and saute stations
Garde-manger/ Oven cook
Mills Tavern
05.2012 - 12.2014
- Responsible for preparing all aspects of the garde-manger station which includes the creation of new salads and appetizers, pickling, curing and the preparation of offal and charcuteries
- Responsible for cataloging and shucking all shellfish at the raw bar
- Responsible for the preparation of all aspects of the oven station which includes hot appetizers (pizzas, calamari), butchering and preparation of chickens, ducks, rabbits
Assistant Garde-manger/ Prep cook /Expediter
New York Athletic Club
05.2011 - 08.2011
- Created salads, appetizers and hors d’oeuvres for catered events
- Expedited for large dinner functions
- Responsible for the mise-en-place of the garde manger, sauté and grill sections
- Assembled salads, dressings, cheeses and charcuterie as well as specials for the Garde-manger section
Stagiere
WD-50
03.2010 - 06.2010
- Observed, learned and implemented various techniques for fine dining preparations
- Prepared the mise-en-place of numerous recipes in both the Savory and Pastry kitchens with a sense of urgency and diligence
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Providence, RI05.2013
Associate in Science -
Johnson & Wales University
Providence, RI05.2011
Skills
- Calm and optimistic with a solutions-based mindset
- Driven to create systems of quality controls through example and proper training
- Honed observational and communication skills
- Always seeking new opportunities for efficiency through interdepartmental collaboration
- Extensive repertoire of cooking knowledge and techniques
- Strong experimental discipline with an emphasis on methodology and research
Certification
Food Service Safety Management Certified, 05/2020
Timeline
Research and Development Cook
Union Square Events
09.2021 - Current
Chef de Cuisine
Mills Tavern
12.2019 - 08.2021
Sous-Chef
Mills Tavern
06.2018 - 12.2019
Chef de partie
Mills Tavern
01.2015 - 06.2018
Grill/ Rounds cook
Garde De La Mer
12.2014 - 12.2015
Garde-manger/ Oven cook
Mills Tavern
05.2012 - 12.2014
Assistant Garde-manger/ Prep cook /Expediter
New York Athletic Club
05.2011 - 08.2011
Stagiere
WD-50
03.2010 - 06.2010
Associate in Science -
Johnson & Wales University
Bachelor of Science - Food Service Management
Johnson & Wales University
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