khurelbat lhagvasuren
chef
Marathon,FL
Summary
Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
16
16
years of professional experience
Work History
Sous Chef
Hawks Cay resort
Duck Key, FL
04.2023 - Current
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Created a positive work environment by encouraging teamwork among staff members.
Head Chef
LANTERN REASTAURANT
ulaanbaatar , mongolia
04.2022 - 04.2023
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Developed kitchen staff through training, disciplinary action and performance reviews
- Created recipes and prepared advanced dishes
- Supervised and enhanced work of 10-person team producing more than 50 plates per day
- Placed orders to restock items before supplies ran out.
Head Chef
SPARK RESTAURANT
ulaanbaatar, mongolia
06.2019 - 04.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Placed orders to restock items before supplies ran out
- Developed kitchen staff through training, disciplinary action and performance reviews
- Trained kitchen staff to perform various preparation tasks under pressure
- Created recipes and prepared advanced dishes
- Supervised and enhanced work of 5-person team producing more than 60 plates per day.
Head Chef
TERELJ RESORT HOTEL
ulaanbaatar, mongolia
11.2018 - 05.2019
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Developed kitchen staff through training, disciplinary action and performance reviews
- Arranged for kitchen equipment maintenance and repair when needed
- Coordinated employee schedules and developed staff teams to boost productivity
- Supervised and enhanced work of 9-person team producing more than 70 plates per day
- Interacted with guests to obtain feedback on product quality and service levels.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised food preparation staff to deliver high-quality results.
Sous Chef
ROUTE 22 RESTAURANT
ulaanbaatar, mongolia
10.2017 - 09.2018
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Developed kitchen staff through training, disciplinary action and performance reviews
- Arranged for kitchen equipment maintenance and repair when needed
- Coordinated employee schedules and developed staff teams to boost productivity
- Supervised and enhanced work of 6-person team producing more than 150 plates per day.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Created a positive work environment by encouraging teamwork among staff members.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Trained and supervised line cooks to develop new skills and improve team performance.
Chef Assistant
TURNING POINT CAFE
ulaanbaatar , mongolia
09.2011 - 06.2013
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Collaborated with other personnel to produce and modify menus and selections
- Oversaw grill, stove and oven and cleaned equipment after every shift
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Communicated effectively with team members throughout shift changes.
- Assisted head Chef in preparing and cooking meals for the restaurant.
- Followed instructions from head chef to assemble dishes according to recipe requirements.
Chef Assistant
KHAN BRAU LLC
ulaanbaatar , mongolia
10.2007 - 09.2011
- Selling products and services using solid arguments to prospective customers
- Performing cost-benefit analyses of existing and potential customers
- Maintaining positive business relationships to ensure future sales
- Coordinate sales effort with team members
- Establish, develop and maintain positive business and customer relationships
- Reach out to customer leads through cold calling
- Expedite the resolution of customer problems and complaints to maximize satisfaction
- Cleaned and organized kitchen equipment, appliances, and utensils.
Education
Additional Information
02.2023
Skills
- Computer Skills:
- Even though I don't use computer in my everyday work life, I am decent at using
- Word, Excel, and PPT
Languages
Timeline
Sous Chef
Hawks Cay resort
04.2023 - Current
Head Chef
LANTERN REASTAURANT
04.2022 - 04.2023
Head Chef
SPARK RESTAURANT
06.2019 - 04.2022
Head Chef
TERELJ RESORT HOTEL
11.2018 - 05.2019
Sous Chef
ROUTE 22 RESTAURANT
10.2017 - 09.2018
Chef Assistant
TURNING POINT CAFE
09.2011 - 06.2013
Chef Assistant
KHAN BRAU LLC
10.2007 - 09.2011
Additional Information
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