Lars Cheng
Yonkers,NY
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state, and local food sanitation and safety standards.
Overview
2
2
years of professional experience
3
3
years of post-secondary education
Work History
Chef de Partie
Sotto Restaurant
Cincinnati, OH
09.2024 - 04.2025
- Coordinated 13 staff work schedules to assign strong performers more responsibilities, increasing production by 38%
- Collaborated with management to recruit, select and train 6 employees, increasing retention by 9%
- Updated menu selections according to research on modern Italian fare, increasing sales by 34%
Chef
Moerlein Lager House
Cincinnati, Ohio
05.2023 - 07.2024
- Led, managed, and trained team of 11 culinary professionals, through 12-hour shifts, 3 times a week
- Prepared daily task lists and recipes for timely food production, increasing productivity during shifts by 26%
- Oversaw quality of meals by checking dishes before they went out, reducing the number of orders sent back by 28%
- Reviewed, updated, and complied with supply and ingredient budgets, saving the restaurant $12K a year
- Maintained a clean kitchen environment, ensuring 100% compliance with state and federal health codes/regulations
Education
Associate of Applied Science - Culinary Arts
UAPTC(University of Arkansas Pulaski Technical College)
Little Rock, AR 01.2020 - 07.2023
Skills
- Food Preparation
- Knife Safety
- High-volume Foodservice
- Verbal Communication
- Fine Dining
- Team Management
- Recipe Preparation
- Health Regulations
CERTIFICATION
- ServSafe Food Safety
Timeline
Chef de Partie
Sotto Restaurant
09.2024 - 04.2025
Chef
Moerlein Lager House
05.2023 - 07.2024
Associate of Applied Science - Culinary Arts
UAPTC(University of Arkansas Pulaski Technical College)
01.2020 - 07.2023