Jian Lin
Murrieta,CA
Summary
Chef de Cuisine with over 20 years of culinary leadership experience specializing in Chinese cuisine, high-volume production, and kitchen operations management. Proven ability to lead large teams, execute consistent quality in fast-paced environments, and manage food cost, labor, and inventory. Extensive experience in casino, resort, and large-scale food service operations.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
Pechanga Resort & Casino
Temecula, CA
01.2024 - Current
- Lead daily operations of a high-volume kitchen within a premier casino resort
- Oversee food quality, consistency, and execution across all stations
- Manage kitchen staff, training, scheduling, and performance
- Control inventory, purchasing, and food cost
- Ensure compliance with HACCP and sanitation standards
Head Chef (Chinese Cuisine)
City Dragon Chinese
San Diego, CA
01.2020 - 01.2024
- Managed full kitchen operations specializing in authentic Chinese cuisine
- Developed seasonal menus and maintained consistency in flavor and presentation
- Controlled food cost and optimized kitchen efficiency
- Supervised staff training and ensured compliance with safety standards
Executive Chef (High-Volume Operations)
ATCO Frontec
Paradise, CA
01.2019 - 01.2020
- Led kitchen operations serving 2,000+ meals daily for state emergency housing
- Managed large culinary team, inventory, purchasing, and food production
- Ensured quality, sanitation, and operational efficiency in a high-demand environment
Executive Chef
Ballard Brands
Lake Charles, LA
01.2018 - 01.2019
- Directed full kitchen operations including cost control, menu development, and staffing
- Maintained high standards in food quality, guest satisfaction, and team performance
Sous Chef (Asian Cuisine)
Viejas Casino & Resort
Alpine, CA
01.2018 - 01.2018
- Assisted in opening Asian concept restaurant
- Developed menus and trained staff in Asian cooking techniques
- Supported kitchen design, cost forecasting, and operations
Education
Culinary Arts Diploma - Culinary Arts
Institute of Culinary Education of Baja California
Tijuana , Mexico05-2005
Skills
- Chinese Cuisine (Cantonese, Asian Fusion, Wok Cooking)
- High-Volume & Banquet Production (2,000 meals/day)
- Kitchen Leadership (50–80 staff)
- Menu Development & Cost Control
- HACCP & Food Safety Compliance
- Inventory, Purchasing & Vendor Relations
- Staff Training & Operational Efficiency
- Seafood preparation
- Plating techniques
- Vegetable cookery
- Leadership qualities
Certification
- ServSafe Certified
- Food Safety Certification
- Food Handler Certification
LANGUAGES
English (Fluent)
Spanish (Fluent)
Cantonese (Fluent)
Mandarin (Basic)
Timeline
Chef de Cuisine
Pechanga Resort & Casino
01.2024 - Current
Head Chef (Chinese Cuisine)
City Dragon Chinese
01.2020 - 01.2024
Executive Chef (High-Volume Operations)
ATCO Frontec
01.2019 - 01.2020
Executive Chef
Ballard Brands
01.2018 - 01.2019
Sous Chef (Asian Cuisine)
Viejas Casino & Resort
01.2018 - 01.2018
Culinary Arts Diploma - Culinary Arts
Institute of Culinary Education of Baja California