JianYing Zheng
BROOKLYN,NY
Summary
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.
Overview
2
2
Languages
1
1
Certification
17
17
years of professional experience
Work History
Omakase Chef
Tsumo Omakase
01.2024 - Current
- Created authentic sushi dishes using traditional techniques and high-quality ingredients.
- Trained and mentored junior chefs in sushi preparation and presentation standards.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
Chef Supervisor
Wasabi Japanese Steak House
07.2021 - 02.2024
- Trained kitchen staff in high-pressure preparation tasks, ensuring efficiency and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Collaborated with front-of-house staff to enhance customer service and streamline dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Created innovative recipes and flavor combinations to elevate customer dining experience.
Head Chef
Wasabi Japanese Steak House
04.2009 - 06.2021
- Inventoried food, ingredient, and supply stock to optimize vendor orders and reduce waste.
- Monitored food production to verify quality and consistency.
- Scheduled kitchen equipment maintenance and repair.
- Coordinated with team members to prepare orders on time.
- Trained and evaluated kitchen staff, fostering skill development and accountability.
- Monitored food production processes to ensure adherence to quality and consistency standards.
- Arranged for kitchen equipment maintenance and repair when needed.
Education
High School Diploma -
TingJiang High School
Fuzhou, China06-2002
Skills
- Cooking techniques
- Knife skills
- Slicing techniques
- Kitchen management
- Food presentation
- Meal preparation
- Sushi preparation
- Food quality
- Customer service
Certification
Le Cordon Bleu Culinary Grand Certificate
Languages
Chinese (Mandarin)
Native or Bilingual
English
Full Professional
Timeline
Omakase Chef
Tsumo Omakase
01.2024 - Current
Chef Supervisor
Wasabi Japanese Steak House
07.2021 - 02.2024
Head Chef
Wasabi Japanese Steak House
04.2009 - 06.2021
High School Diploma -
TingJiang High School