Kevin M. Lee
New York,NY
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Thirteen year background in high-end restaurant industry. Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
The Polo Bar
02.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- 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.
- 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.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Owner/Private Chef
Chef on Edge LLC
03.2020 - Current
- Company Overview: Private Chef/Catering Services
- Provided Catering/Private chef services to celebrity figures such as Wiz Khalifa, Celebrity Makeup Artist Sir John, AWGE Media Group, etc.;
- Safely provided catering and chef services during the highs and lows of the pandemic;
- Cater parties of up to one hundred guests with the support of small personally trained staff
- Private Chef/Catering Services
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
Sous Chef
Soho House Dumbo/Ludlow
03.2022 - 05.2023
- Company Overview: New York, NY
- Sous chef for two restaurant facilities American cuisine/Cantonese cuisine with an average cover of 200-300 a night;
- Yearly revenue of three million with a daily sale of 25-35k per night food sales;
- Managed operations oversaw inventory/purchasing/menu development;
- Trained and lead team to achieve Soho House standards;
- Supervised team of 15-20, including line cooks and dishwashers;
- Mentored team and train line cooks in all facets of kitchen operation;
- Development of specific pastry and dessert items;
- Completed private hire parties for 90-300 people;
- Taught cooks’ basic pastry instruction also ice cream production;
- Trained in wood fire cooking techniques
- New York, NY
- Company Overview: Brooklyn, NY
- Larger private House more catering events for high class celebrities;
- Management of thirty team members, line cooks and dishwashers;
- Average 300-350 covers a night with some walk-ins;
- Designated to make sure food quality meets standard;
- Collaborated with Sous chefs to create new menu ideas;
- Exclusive NYE parties, July 4th, Memorial Day celebration, Halloween along with weekend parties menu development;
- Visiting members and engaging guest to make sure their experience exceeds expectations;
- Requested by member for certain items on special party work tasks;
- Yearly revenue six million with a revenue of 40-60K a night
- Brooklyn, NY
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Executive Sous Chef
White Oak Tavern
01.2022 - 05.2022
- Company Overview: American Style Bar and Grill Restaurant, New York, NY
- Successfully manage a team of 10-line cooks by using culinary knowledge to help improve daily work tasks;
- Schedule and manage work shifts to always ensure proper staffing;
- Managed team of fifteen including line cooks and dishwashers;
- Placed inventory orders based on the needs of the restaurant and properly receive product;
- Brunch menu creation;
- Daily specials everything made in house;
- Support food preparation for both lunch and dinner shift to ensure smooth successful dining;
- Average of 10-20K a night
- American Style Bar and Grill Restaurant, New York, NY
Sous Chef
Marriott Marquis
09.2018 - 03.2020
- Company Overview: New York, NY
- Manager for a multimillion-dollar flagship Marriott location;
- Main Kitchen, View Restaurant, Broadway Lounge, Crossroads Kitchen;
- Managed large-scale parties and plated dinners over 1500 ensuring all BEO were taken care of prior to dated events;
- Coordinated with chefs to ensure protocols were being met;
- Supervised a team of 20;
- Designed new menu ideas for kitchens;
- Pushed out seven hundred covers a night;
- Competition amongst chef and cooks placed second in entire hotel;
- Spirit to serve award going above and beyond call of duty
- New York, NY
- Planned and directed high-volume food preparation in fast-paced environment.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
Line Cook
Marriott Marquis
09.2014 - 03.2018
- Company Overview: New York, NY
- Served as a line cook in the flagship location in the heart of Times Square;
- Prepared food for an average of seven hundred covers a night;
- Prepared food for corporate parties of up to 1500 guests such as New Year’s Eve, Macy’s Day Parade, etc;
- Worked all areas of hotel operations
- New York, NY
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Providence, Rhode Island05.2012
Associates - Culinary Arts
Johnson & Wales University
Providence, Rhode Island05.2010
Skills
- Celebrity Chef
- Kitchen leadership
- Operations Support
- Food Handler Certification
- Hiring, Training, and Development
- Menu Planning
- Mentoring and Coaching
- Recipe creation
- Inventory
- Scheduling
- Team Leadership
- Food Safety
- Inventory Management
- Safe Food Handling
Accomplishments
- Developed tasting menus for new Dumbo/Ludlow business.
- Increased productivity by revamping workflow and restructuring line.
- Supervised team of 30+ staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Created complete new party restaurant menu alongside executive chef for Soho House.
Certificationsawards
- Food Handlers Certification, NYC Department of Health
- 1st Place 2019 Winner of the Sous chef vs. Cooks competition, Marriot Marquis
Certification
- Food Allergy Training Certificate–Food Allergy Research & Education or MenuTrinfo.
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
- ServSafe Food Handler's Certification
- CPR Certified
- Advanced Cardiac Life Support Certification (ACLS)
Timeline
Sous Chef
The Polo Bar
02.2024 - Current
Sous Chef
Soho House Dumbo/Ludlow
03.2022 - 05.2023
Executive Sous Chef
White Oak Tavern
01.2022 - 05.2022
Owner/Private Chef
Chef on Edge LLC
03.2020 - Current
Sous Chef
Marriott Marquis
09.2018 - 03.2020
Line Cook
Marriott Marquis
09.2014 - 03.2018
Associates - Culinary Arts
Johnson & Wales University
Bachelor of Science - Food Service Management
Johnson & Wales University
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