Connor Lee

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Trained new hires in proper cooking techniques and recipes.
• Maintained accurate records for cost analysis purposes.
• Supervised cooks and other kitchen personnel during meal services.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.

• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.

• Supervised and supported housekeeping personnel to maximize quality of service and performance.
• Verified each completed room against standard plans to maintain consistency.
• Collaborated with front desk to respond promptly to guest requests and promote positive experience.

• Planned, prepared and cooked meals according to restaurant specifications.
• Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
• Ensured proper food safety standards were met at all times.
• Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
• Managed a team of kitchen staff including assigning tasks and monitoring performance.

• Received, organized and rotated paper goods and food ingredients.
• Trained employees on cooking techniques, safety standards and performance strategies.
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
• Oversaw meal preparation and monitored food handling to encourage safety.
• Motivated kitchen staff by establishing goals to increase productivity and quality.
• Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
• Led, trained and developed culinary team members to meet and exceed restaurant standards.

• Maintained consistent quality and high accuracy when preparing identical dishes every day
• Set up and performed initial prep work for food items such as soups, sauces and salads
• Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance

In charge of the line under the Sous Chef. Profficient in all stations and skills.

As a Lead Line cook I had to be proficient at every station, including: Grill/Flat, Saute, Fryer, Expo., Management of cooks. In high pressure service

Daytime Line Cook

Responsible for set up and breakdown of line

keep up with fresh Prep. and product on a daily basis.

Maintain short ticket times while providing quality, fine dining.

Cleaning and deep clean duties.

Responsible for any cook below sous level in the kitchen. I was responsible for weekly stocking of kitchen. Proficient in all forms of cooking: sautee, grill, fryer...etc

In charge of my cooks on line when sous or exec. were absent. Putting excellent food out on a daily basis.