Esaa Khan
New York,NY
Summary
Cook with experience spanning Michelin three-star, luxury hotel, and high-volume restaurant kitchens. Trained in classical technique and recognized for disciplined execution, strong attention to detail, and the ability to perform under pressure. Experience ranges from leading line operations and managing service flow to supporting tasting menu production in one of New York City's most demanding kitchen environments. Seeking to continue developing as a cook through exposure to exceptional teams, ingredients, and standards of excellence.
Overview
3
3
years of professional experience
Work History
Commis
Per Se
New York, NY
09.2025 - 05.2026
- Executed daily mise en place for a Michelin three-star tasting menu kitchen with an emphasis on precision, consistency, and product integrity.
- Supported fish, sauce, and garde manger stations through detailed production and service preparation.
- Assisted Private Dining operations for specialty events and customized guest experiences.
- Maintained Michelin-level standards of organization, cleanliness, and execution within a highly structured brigade system.
Tournant
1 Hotel Brooklyn Bridge
Brooklyn, NY
06.2025 - 09.2025
- Rotated through multiple kitchen departments, developing operational versatility across restaurant, banquet, and breakfast service.
- Adapted quickly to changing staffing and production needs while supporting diverse culinary operations.
- Gained exposure to large-scale hotel food production and event execution.
- Strengthened ability to perform effectively across unfamiliar stations with minimal supervision.
Line Cook
The Osprey
Brooklyn, NY
03.2025 - 06.2025
- Executed high-volume à la carte service across multiple stations in a fast-paced restaurant environment.
- Produced menu items to specification while maintaining speed and consistency during peak service periods.
- Coordinated closely with cooks and chefs to ensure efficient ticket flow and station communication.
- Developed strong service fundamentals through daily exposure to demanding lunch and dinner operations.
Line Cook
Brasserie Ten Ten
Boulder, CO
08.2024 - 12.2024
- Managed cold station production and service in a busy French brasserie environment.
- Performed precise knife work, vegetable fabrication, and daily prep production to support restaurant operations.
- Maintained station readiness through disciplined organization, stocking, and quality control practices.
- Assisted in onboarding and training new employees on station procedures and kitchen standards.
Lead Cook
Gaku Ramen
Boulder, CO
05.2023 - 03.2024
- Led line operations and directed service flow to maintain efficiency and consistency during peak periods.
- Managed the pass, coordinating communication and timing between stations.
- Assisted with menu development, recipe implementation, and execution of new dishes.
- Supported inventory management, prep delegation, and day-to-day kitchen leadership responsibilities.
Education
Diploma - Culinary Arts
Institute of Culinary Education
01.2025
Bachelor of Arts - Sociology
University of Colorado Boulder
01.2024
Skills
- Leadership: Brigade Collaboration
- Team Communication
- Operations: Mise en Place
- Station Setup & Breakdown
- Inventory Awareness
- Precision Knife Cuts
- Butchery Fundamentals
- Sauce Work, Stocks & Reductions
Timeline
Commis
Per Se
09.2025 - 05.2026
Tournant
1 Hotel Brooklyn Bridge
06.2025 - 09.2025
Line Cook
The Osprey
03.2025 - 06.2025
Line Cook
Brasserie Ten Ten
08.2024 - 12.2024
Lead Cook
Gaku Ramen
05.2023 - 03.2024
Diploma - Culinary Arts
Institute of Culinary Education
Bachelor of Arts - Sociology
University of Colorado Boulder