KENDRICH YU
Greentown,PA
Summary
Culinary professional skilled in innovative menu development and high-volume kitchen operations. Demonstrated ability to train staff, ensure food quality, and maintain operational efficiency, contributing to enhanced customer satisfaction and a positive team environment.
Overview
8
8
years of professional experience
Work History
Sous Chef
settlers
Hawley, Pennsylvania
07.2025 - Current
- Assisted head chef in menu planning and recipe development.
- Managed kitchen operations during high-volume service periods.
- Trained and supervised junior kitchen staff on cooking techniques.
- Ensured cleanliness and organization of kitchen workstations.
- Monitored food inventory to maintain stock levels and freshness.
- Collaborated with suppliers to source quality ingredients for dishes.
- Implemented safety protocols to maintain a safe work environment.
- Developed daily specials based on seasonal ingredients available.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Established standard procedures for plating presentations.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Assisted with interviewing, hiring and training kitchen personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Developed daily specials utilizing seasonal ingredients.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Chopped and diced vegetables and fruits to prepare ingredients for daily meal service. to stock fridge ahead of busy periods.
- Distributed food to service staff for prompt delivery to customers.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Line cook
swiftwater inn
Scotrun, Pennsylvania
02.2024 - 06.2025
- Prepared ingredients and maintained cleanliness in kitchen areas.
- Operated kitchen equipment efficiently and safely during service hours.
- Collaborated with servers to ensure timely food delivery to customers.
- Monitored inventory levels and reported shortages to management promptly.
- Followed recipes accurately to maintain consistent food quality standards.
- Implemented food safety practices to uphold health department regulations.
- Communicated effectively with team members to coordinate meal preparation tasks.
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Executed basic knife skills, including dicing onions and slicing meats for meal preparation.
- Grilled meats and deep fried potatoes to prepare menu items.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
Culinary Lead
Great Wolf Lodge
Scotrun, Pa
08.2023 - 02.2024
- Actively sought out opportunities for continuous improvement within kitchen operation by staying up-to-date with industry trends.
- Streamlined food preparation processes, reducing overall labor costs without sacrificing quality.
- Ensured compliance with all health department regulations and restaurant policies.
- Monitored food preparation processes to maintain high-quality standards.
- Conducted regular performance reviews for kitchen staff, providing feedback and coaching when needed.
- Assisted Executive Chef in designing seasonal menus tailored to local ingredients.
- Coordinated scheduling for all kitchen employees, adjusting as needed to accommodate business demands.
- Implemented effective training programs for both experienced and newly hired employees.
- Trained new staff members in proper food preparation techniques and safety protocols.
- Addressed customer complaints promptly and professionally, resolving issues as they arose.
- Assessed equipment needs regularly, coordinating maintenance or replacement as necessary.
- Collaborated with other supervisors to create special event menus and promotions.
- Maintained clean and organized workspaces, adhering to sanitation guidelines at all times.
- Oversaw daily kitchen operations, ensuring quality and efficiency.
- Managed inventory levels, ordering necessary supplies while minimizing waste.
- Addressed customer issues by validating complaints and exchanging ordered food.
- Scheduled kitchen staff to meet peak service times to fulfill service demand levels.
- Enforced policies and quality standards through supervision and performance reviews.
- Minimized costs through food, supply and waste tracking and control.
LINE COOK
Balchers Restaurant
Milford
11.2023 - 12.2023
- Adhered to dress code and hygiene guidelines to promote food safety and sanitation.
- Prepared and sold food that met food quality indicators.
- Memorized restaurant recipes to accurately and quickly prepare dishes.
- Substituted for or assisted other cooks during emergencies or rush periods.
- Carved and trimmed beef, veal, ham, pork, and lamb for hot and cold service and for sandwiches.
- Kept records and accounts.
- Responsible for following established sanitation procedures while cleaning kitchens, dishware, utensils.
- Maintained favorable working relationships with team members, promoting a productive kitchen environment.
- Sliced and weighed meats to maintain portion control standards.
- Ensured food was stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
- Opened or closed kitchen as dictated by department scheduling.
- Worked with other members of the kitchen staff to ensure efficient service.
- Supervised work of kitchen staff.
- Observed and tested foods to determine if had been cooked sufficiently, using methods such as tasting, smell, and piercing them with utensils.
- Tossed waste and recyclables to promote store cleanliness and meet industry standards.
- Portioned, arranged, and garnished food and served food to waiters or patrons.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Communicated effectively with co-workers to ensure timely delivery of orders.
- Accurately read food orders from tickets or monitors in order to prepare requested items correctly.
DISHWASHER / LINE COOK
Apple Valley Restaurant
Milford
05.2022 - 10.2023
- Adhered to dress code and hygiene guidelines to promote food safety and sanitation.
- Prepared and sold food that met food quality indicators.
- Memorized restaurant recipes to accurately and quickly prepare dishes.
- Substituted for or assisted other cooks during emergencies or rush periods.
- Carved and trimmed beef, veal, ham, pork, and lamb for hot and cold service and for sandwiches.
- Kept records and accounts.
- Responsible for following established sanitation procedures while cleaning kitchens, dishware, utensils.
- Maintained favorable working relationships with team members, promoting productive kitchen environment.
- Sliced and weighed meats to maintain portion control standards.
- Ensured food was stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
- Opened or closed kitchen as dictated by department scheduling.
- Worked with other members of the kitchen staff to ensure efficient service.
- Supervised work of kitchen staff.
- Observed and tested foods to determine if had been cooked sufficiently, using methods such as tasting, smell, and piercing them with utensils.
- Tossed waste and recyclables to promote store cleanliness and meet industry standards.
- Portioned, arranged, and garnished food and served food to waiters or patrons.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Communicated effectively with co-workers to ensure timely delivery of orders.
- Accurately read food orders from tickets or monitors in order to prepare requested items correctly.
EXPERIENCEHELPER
Buchanan Gunsmithing & Custom Firearms
Milford
02.2019 - 12.2020
- Managed multiple tasks simultaneously without compromising product quality or service times.
- Replenished ingredient levels and reported inventory shortages.
- Displayed an aptitude for problem solving, troubleshooting and resolving conflicts.
- Monitored machinery in operation to identify concerns and make corrections or report complex problems.
- Maintained maximum organization and productivity by properly sorting project components on work-tables.
- Paid close attention to all instructions from supervisor and completed tasks on time.
- Maintained work areas by cleaning and straightening for maximum productivity and safety.
Education
HIGH SCHOOL DIPLOMA -
Delaware Valley High School
Milford, PA06-2020
Skills
- Culinary skills
- Menu planning
- Recipe development
- Seafood preparation
- Food preparation
- Dish preparation
- Grill Operation
- Sauce preparation
- Knife skills
- Ingredient measurement
- Food safety
- Cross-contamination prevention
- Safe food handling
- Kitchen management
- Inventory management
- Cost control
- Quality control
- Efficiency optimization
- Kitchen equipment maintenance
- Workstation organization
- Kitchen organization
- Time management
- Project organization
- Replenished ingredient levels and reported inventory shortages
- Order delivery
- Staff training
- Team-oriented
- Attention to detail
- Problem-solving aptitude
- Problem solving
- Farm-to-table
- Staff training
- Equipment operation
- Food preparation
- Food preparation
- Order delivery
- Dish preparation
- Food safety
LANGUAGE
spanish and english
Timeline
Sous Chef
settlers
07.2025 - Current
Line cook
swiftwater inn
02.2024 - 06.2025
LINE COOK
Balchers Restaurant
11.2023 - 12.2023
Culinary Lead
Great Wolf Lodge
08.2023 - 02.2024
DISHWASHER / LINE COOK
Apple Valley Restaurant
05.2022 - 10.2023
EXPERIENCEHELPER
Buchanan Gunsmithing & Custom Firearms
02.2019 - 12.2020
HIGH SCHOOL DIPLOMA -
Delaware Valley High School