Esaa Khan
New York
Summary
Skilled Cook with experience in Michelin three-star and high-volume restaurant kitchens. Trained in classical techniques, demonstrating disciplined execution and strong attention to detail. Proven track record in leading line operations and managing service flow, alongside supporting tasting menu production in demanding environments.
Overview
3
3
years of professional experience
4
4
years of post-secondary education
Work History
Commis
Per Se
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
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
1 Hotel Brooklyn Bridge
03.2025 - 06.2025
- Executed high-volume à la carte service across multiple stations at The Osprey.
- 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
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
05.2023 - 03.2024
- Oversaw inventory management and delegated prep tasks while leading day-to-day kitchen operations.
- Led line operations and directed service flow to maintain efficiency and consistency during peak periods.
- Coordinated communication and timing between stations to ensure smooth service during busy periods.
- Developed and implemented new dishes through menu creation and recipe execution.
Education
Associates - Culinary Arts
Institute of Culinary Education
New York, NY 01.2025 - 07.2025
Bachelor of Arts - Sociology
University of Colorado Boulder
Boulder, CO 08.2020 - 06.2024
Skills
- Culinary Collaboration
- Team Communication
- Mise en place
- Station setup
- Inventory Awareness
- Knife Techniques
- Butchery Fundamentals
- Sauce preparation
Timeline
Commis
Per Se
09.2025 - 05.2026
Tournant
1 Hotel Brooklyn Bridge
06.2025 - 09.2025
Line Cook
1 Hotel Brooklyn Bridge
03.2025 - 06.2025
Associates - Culinary Arts
Institute of Culinary Education
01.2025 - 07.2025
Line Cook
Brasserie Ten Ten
08.2024 - 12.2024
Lead Cook
Gaku Ramen
05.2023 - 03.2024
Bachelor of Arts - Sociology
University of Colorado Boulder
08.2020 - 06.2024