Summary
Overview
Work History
Education
Skills
Accomplishments
Referrals
Certification
Languages
Timeline
Generic

Gina Lee

Chicago,IL

Summary

I'm a Kendall graduate that has been in the industry for 17 years and looking forward to joining a company that offers great opportunities, growth, and have an amazing bond within the restaurant. I want to share my artistic abilities and offer an enjoyable experience to customers***

*Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry.

* Seasoned Sous Chef specializing in Asian-Fusion cuisine. Successful [Number] year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

* Enthusiastic [Job Title] eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.

* High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

* Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

* Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

* To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

* Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Sous Chef

Sunda New Asian
01.2022 - Current


  • I do all the scheduling, training on the line, expediting food, and prep work, invoices, inventory, prep list, and orders since I am most reliable and efficient in all those tasks
  • I have done many offsite events and volunteer work with my current team
  • I also am the main person to teach our sushi rolling classes that range from 8-50 people.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented food cost and waste reduction initiatives to save money.
  • Utilized culinary techniques to create visually appealing dishes.

Sushi Chef/BOH Line Cook

Sushi-San
01.2021 - 01.2022
  • I was a sushi chef and line cook at this job
  • On the hot line, I was on Josper and Robata grill stations
  • I am very skilled on the Robata grill and was one of the quickest on any station I would work on
  • I am a team player and I had very good communication skills with my peers
  • One of the partners offered me to become a sous chef to help open the Lincoln Park Location, but turned it down due to accepting an offer to be a Sous Chef at Sunda River North and assist in opening Sunda Nashville, Tampa and Fulton Market.

Pastry Chef

Cloud Cookies
01.2020 - 01.2021
  • Worked the line and made cookie batters for service***
  • Developed new pastry recipes, did the inventory, did the orders, open/close shop***
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Followed food safety standards when handling ingredients.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Trained new employees on bakery methods and procedures.
  • Prepared dough for variety of pastries, cakes and breads.
  • Cut and shaped dough for pies, rolls and other pastries.
  • Cleaned and maintained kitchen equipment and oven.
  • Prepared frostings and other toppings for cakes and pastries.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Determined baking times for various items.
  • Replenished bakery items in display cases.
  • Managed display cases to verify freshness and attractiveness of products.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Packaged finished products for sale.
  • Managed in-store, pick-up orders and catering needs.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.

Sushi Chef

Arami Sushi
01.2019 - 01.2020
  • Handled/breakdown fish, prepped nigiri, sashimi, and maki stations***
  • Sushi and Pastry chef role for Time Out Chicago-Fulton Market location***
  • I had to leave this job, due to COVID-19 and restauranot being shuttered.***
  • Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
  • Increased restaurant efficiency by training and mentoring junior chefs in proper sushi preparation techniques.
  • Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
  • Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
  • Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
  • Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
  • Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
  • Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
  • Participated in staff meetings proactively contributing ideas for continuous improvement of both service quality and overall atmosphere.
  • Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
  • Encouraged positive work culture by fostering a supportive environment where employees felt empowered to learn and grow in their roles.
  • Ensured a memorable dining experience for guests through anticipating needs, providing recommendations, and addressing any concerns with professionalism.
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Maintained well-organized mise en place to keep work consistent.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Set up and broke down kitchen for service.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Line Cook/Pastry Chef

Sunda New Asian
01.2017 - 01.2019
  • I started off on Garde Manger station, worked my way up to fry, steam, wok, then eventually to sauté and grill**
  • After a few months, I was asked to create new menu items and a pastry chef who eventually learned every station on the line including wok, fryer, grill, steam, garde manger, and expo**
  • I also did banquet service for quite some time and was a prep cook in the mornings and nights**
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
  • Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
  • Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
  • Personalized creations for holidays, weddings, graduations, and personal events.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Followed food safety standards when handling ingredients.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Cut and shaped dough for pies, rolls and other pastries.
  • Prepared dough for variety of pastries, cakes and breads.
  • Cleaned and maintained kitchen equipment and oven.

Line Cook

The Duck Inn
01.2016 - 01.2017
  • Line cook, Garde Manger, Expo, Grill and Fry station; duties and responsibilities entailed prepping for evening services and brunch on Sundays.

Pastry Chef Intern

Vanille Patisserie
01.2015 - 01.2016
  • Intern Pastry Chef, I baked goods, pastries, and decorated cakes***
  • I have worked with personal clienteles for wedding venues, and did many pastry caterings for large companies such as Godiva…***

LINE COOK

POTBELLY’S Sandwich Works
01.2013 - 01.2015
  • Front of the house duties and responsibilities; restocking inventories, cashier, counting and closing the register at the end of the shift***
  • Back of the house duties and responsibilities; Inventory, take customers’ orders, prep and make sandwiches and shakes, and wash dishes***

Line Cook

SAIGON SISTERS
01.2013 - 01.2014
  • Garde Manger and Hot Appetizers Stations***
  • Prepped both stations, assisted with dessert preps, worked morning and evening services***

Kitchen Prep/FOH Team Member

Aha Sushi
01.2009 - 01.2012
  • kitchen aide, overall function of the restaurant
  • FOH Dining room preparation
  • customer experience***
  • Contributed to a positive team environment by assisting coworkers with tasks when needed.
  • Handled cash transactions accurately, balancing the register at the beginning and end of each shift.
  • Greeted customers warmly upon arrival, setting a welcoming tone for their dining experience.
  • Supported fellow team members during peak hours by quickly responding to needs of both customers and staff.
  • Utilized point-of-sale systems effectively, accurately entering orders and processing payments with minimal errors.
  • Helped guests at tables when in need of assistance.
  • Reset tables between guests by restocking low items and wiping down surfaces.
  • Maintained tidy and organized work area to preserve aesthetics and support cleanliness and quality standards.
  • Assisted servers with delivering food, filling beverages, and retrieving items for guests.
  • Cleaned and organized kitchen, dining and service areas.
  • Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.

Education

Kendall College
Chicago, IL
01.2017

Niles West High School
Skokie, IL
01.2013

Skills

  • I have also helped Spanish speakers to fill out their paperwork and also do orientation with them I am a quick learner, can multi-task very well, have great work ethics, open-minded, and focused on growing everyday I have great knife skills, work fast on my feet, very great at improvising when necessary, and creative when it comes to putting a menu together or plating a dish I also love to be a team player and create a positive environment when it comes to the kitchen I am easy to get along with and I am very patient when it comes to training someone new I have experience in creating menu items, ordering, scheduling, doing inventory, AVTs, onboarding new hires, and invoices I am a perfectionist and love to lead my team towards success with positive encouragement and great guidance I am very fair and honest when it comes to any needs or personal growth my staff needs to be the best version of themselves at work
  • Food Safety
  • Customer Service
  • Inventory Management
  • Workflow Optimization
  • Employee Scheduling
  • Food Preparation
  • Portion Control
  • Cost Control
  • Vendor Relationship Management
  • Menu Memorization
  • Plating
  • Recipes and menu planning
  • Staff Training
  • Special diets
  • Recipe creation
  • Foodservice
  • Ordering and Requisitions
  • Seafood Preparation
  • Order delivery practices
  • Performance Improvement
  • Safe handling
  • Knife Skills
  • Supervising Food Prep
  • Kitchen Equipment Operation
  • Operations Support
  • Kitchen leadership
  • Detail Oriented
  • Food presentation
  • Menu development
  • Line Inspections
  • Safe Food Handling
  • Staff Motivation
  • Equipment usage
  • Kitchen Organization
  • Team Leadership
  • Menu Planning
  • Vendor Relations
  • Sanitation Procedures
  • Sauce preparation
  • Catering background
  • Kitchen Management
  • Food spoilage prevention
  • Safety Management
  • Compliance
  • Cooking techniques
  • Garnishing and Plating
  • Allergen awareness
  • Ingredient Knowledge
  • Pastry Skills
  • Garnishing Techniques
  • Food Prep Planning
  • Vendor Management
  • Batch Cooking
  • Staff Scheduling
  • Supply Ordering
  • Menu Item Pricing
  • Food Production
  • Signature dish creation
  • Quality Control
  • Pantry restocking
  • Kitchen Operations Oversight
  • Purchasing
  • Quality Assurance
  • Meal Preparation
  • Staff Performance Assessments
  • Self Motivation
  • Special Events
  • Food inventories
  • Sanitation Guidelines
  • Relationship Building

Accomplishments

  • Managed [Number] kitchen staff in restaurant with [Number]-seat capacity.
  • Supervised team of [Number] staff members.

Referrals

  • Susan Lee, Former Owner, Aha Sushi, (312) 961-1222, susanlee.net@gmail.com
  • Sarah Kopil, General Manager, Potbelly’s Sandwich Works, (219) 644-5771, sarah.kopil@potbelly.com
  • David Rigney, General Manager, Potbelly’s Sandwich Works, (859) 227-2368, david.rigney@potbelly.com
  • Aaron Kabot, Chef De Cuisine, The Duck Inn, (847) 736-7379, akabot@duckinnchicago.com
  • Mike Morales, Executive Chef, Sunda New Asian, (630) 209-8808, mike@sundanewasian.com
  • Matt Riordan, Executive Chef, Sushi-San, (773) 350-7954, mriordan@leye.com
  • Oscar Padilla, Executive Sous Chef, Sushi-San, (773) 822-1958, opadilla@leye.com
  • AnneMarie Morin, (248) 917-2685, iamcloudynoir@gmail.com
  • Arnold Lee, Former Executive Sushi Chef, Arami Sushi, (773) 857-5907

Certification

  • CSC - Certified Sous Chef
  • Food and Sanitation Certification Training

Languages

English
Native or Bilingual
Korean
Professional Working
Spanish
Professional Working
French
Limited Working

Timeline

Sous Chef

Sunda New Asian
01.2022 - Current

Sushi Chef/BOH Line Cook

Sushi-San
01.2021 - 01.2022

Pastry Chef

Cloud Cookies
01.2020 - 01.2021

Sushi Chef

Arami Sushi
01.2019 - 01.2020

Line Cook/Pastry Chef

Sunda New Asian
01.2017 - 01.2019

Line Cook

The Duck Inn
01.2016 - 01.2017

Pastry Chef Intern

Vanille Patisserie
01.2015 - 01.2016

LINE COOK

POTBELLY’S Sandwich Works
01.2013 - 01.2015

Line Cook

SAIGON SISTERS
01.2013 - 01.2014

Kitchen Prep/FOH Team Member

Aha Sushi
01.2009 - 01.2012

Kendall College

Niles West High School

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Gina Lee