Congwei Yang
North Brunswick
Summary
Dedicated chef with a focus on food preparation and kitchen safety. Known for effective training and collaboration, consistently delivering high-quality dishes while fostering an inclusive and productive kitchen environment.
Overview
1
1
Certification
19
19
years of professional experience
Work History
Chef Assistant
Rutgers University
New Brunswick, NJ
09.2025 - Current
- Assisted in food preparation and ingredient sourcing for daily meal services.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Supported lead chef in menu planning and recipe execution during events.
- Collaborated with kitchen staff to ensure timely service delivery during peak hours.
- Helped train new kitchen personnel on proper food handling procedures.
- Executed daily cleaning schedules to adhere to health and safety standards.
Chef
Stew Leonard's
Farmingdale, NY
01.2015 - 01.2019
- Assisted in maintaining kitchen cleanliness and adherence to safety standards.
- Prepared and plated diverse menu items for supermarket customer.
- Monitored inventory levels and reported shortages to kitchen management.
- Operated kitchen equipment, ensuring proper usage and maintenance practices.
- Participated in daily prep work, contributing to efficient kitchen operations.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Master Chef
Pappy Yang Kitchen
New York, NY
01.2008 - 12.2010
- Developed innovative menu items to enhance customer satisfaction and drive repeat business.
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Trained new chefs on culinary techniques and kitchen protocols to maintain high-quality food preparation.
- Collaborated with suppliers to source fresh ingredients, optimizing cost-effectiveness while maintaining quality.
- Implemented inventory management systems, reducing waste and improving order accuracy across the kitchen operations.
- Streamlined cooking processes, enhancing productivity and reducing meal preparation times without compromising quality.
- Led special events catering initiatives, coordinating logistics and menu design for successful execution of large-scale functions.
- Monitored kitchen performance metrics, identifying areas for improvement to elevate overall dining experience and operational success.
- Balanced creativity with practicality when designing daily specials, maximizing ingredient utilization while offering unique flavors.
- Trained and mentored junior chefs, fostering a supportive and collaborative work environment.
- Elevated restaurant''s reputation by consistently creating innovative, high-quality dishes.
- Collaborated with front-of-house staff to provide exceptional dining experiences for guests.
- Cultivated relationships with local farmers and suppliers, securing access to the freshest ingredients possible.
- Implemented effective cost control measures to maintain profitability while delivering top-notch cuisine.
- Contributed positively towards building an inclusive workplace culture that valued teamwork, open communication, and mutual respect.
- Maintained open communication lines between the kitchen staff and management to address any concerns promptly.
- Managed kitchen staff to ensure compliance with safety and sanitation standards.
- Designed seasonal menus that showcased fresh, local ingredients and captured culinary trends.
- Developed signature dishes that became fan favorites and generated repeat business.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
Education
Cooking School Diploma - Associate of Occupational
Dalian Cooking Vocational Secondary School
Dalian China06-1988
Skills
- Food preparation
- Cooking techniques
- Kitchen safety
- Menu supervision
- Food carving
Accomplishments
- Created signature dish which generated high-interest and became best-selling dinner entrée for Hunan Wok help increased the business value
- Designed whole new menu, including meal selections, beverages and pricing.
- Prepared 1000 meals, including appetizers and desserts, for high-volume catering event. At Chuang Yen Monastery
- Reduced food costs by 30% by sourcing and securing new supplier.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known government officials
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Affiliations
- American Institute of Certified Public Accountants
Certification
CFPM
Food handler certificate
ServSafe
Languages
English
Limited Working
Chinese (Mandarin)
Native or Bilingual
Interests
- Outdoor Recreation
- I like trying new recipes and food trends
- Volunteering for community initiatives to give back to local communities and make a positive impact
- Camping
Timeline
Chef Assistant
Rutgers University
09.2025 - Current
Chef
Stew Leonard's
01.2015 - 01.2019
Master Chef
Pappy Yang Kitchen
01.2008 - 12.2010
Cooking School Diploma - Associate of Occupational
Dalian Cooking Vocational Secondary School