Li Chiang Lee

• Awarded Employee of the month in August 2024.
• Working in a vegan and organic kitchen with various stations, such as the Sandwich counter, Juice Bar, Hot Buffet bar, and Grab n Go Salad maker, which require different cooking methods, serving, and preparing stock for each station.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Cleaned kitchen equipment, surfaces, utensils and dishes as needed.
• Checked quality of ingredients before use in order to ensure freshness.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Inspected kitchens for sanitary conditions before the start of each shift.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Arrived on time in order to perform the required task before the service and avoid a delay during the services.
• Adjust the timing to meet the deadline during the closing procedure.

Sandwich maker.

• Greeted customers in a friendly manner and answered questions about menu items.
• Stocked shelves with pre-made sandwiches and other items as needed.
• Ensured all products were fresh by checking expiration dates on food packages.
• Cleaned the kitchen area, equipment, utensils, counters, floors. after each shift.
• Followed proper procedures for preparing and storing food in accordance with health codes.
• Changed gloves between tasks to ensure sanitation standards were met during preparation processes.
• Routinely checked temperatures of hot and cold cases to ensure food safety guidelines were followed.
• Assisted customers with special orders or requests as needed.
• Adhered to company policies regarding use of ingredients and portions used in sandwiches prepared for customers.
• Communicated effectively with coworkers regarding customer service issues or concerns.
• Prepared sauces and dressings for sandwiches, dated and stored.
• Labeled containers with dates and names of foods being stored in the refrigerator and freezer.
• Prepared workstations with ingredients and tools to increase efficiency.
• Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
• Slicing certain stock to exact thickness to meet the kitchen standard.

Juice Bar Clerk/Barista

• Prepared and served a variety of fresh juices and smoothies, ensuring high quality and customer satisfaction.
• Maintained cleanliness and organization of the juice bar, adhering to health and safety standards.
• Engaged with customers to take orders, offer recommendations, and provide an exceptional service experience.
• Assisted in inventory management by tracking stock levels and notifying management of shortages.
• Provided customer service by taking orders accurately and efficiently at the counter.
• Inspected juicers regularly for proper functioning and cleanliness.
• Take apart the juice machine, blenders, and espresso machine for deep cleaning after each shift.
• Ensured that all juicing equipment was sanitized after every use according to company policy.
• Stored produce properly in refrigerators or freezers to maintain freshness.
• Delivered drinks to customers.
• Scrubbed and polished counters to remove debris and food.

Grab n Go Salad Maker

• Diced, chopped, and shredded fresh vegetables for salads.
• Cleaned and sanitized work areas, equipment, utensils, dishes, or silverware.
• Stored food in designated containers and storage areas to prevent spoilage.
• Followed recipes accurately to prepare various types of salads.
• Labeled packages with product information such as weight, quantity, or expiration date.
• Collaborated with team members to meet production goals within deadlines.
• Updated records of packaged items into the company database.
• Worked additional hours and shifts to meet tight deadlines during peak periods.

Hot Buffet Bar Cook.

• Organized ingredients for cooking, including washing, peeling, cutting and marinating food items.
• Ensured all dishes were prepared in a timely manner before service.
• Maintained the cleanliness of the kitchen and equipment used during preparation of food items.
• Kept records of daily production sheets as well as temperature logs for hot foods.
• Responded promptly to customer inquiries regarding menu items and recipes.
• Performed regular quality checks on cooked products to ensure freshness and safety standards were met.
• Completed end-of-day cleaning duties such as sanitizing work surfaces, emptying grease traps, and disposing of waste materials properly.

• Assisted Executive Chef in menu planning, recipe development and kitchen operations.
• Organized and maintained the daily mise en place for all stations.
• Managed food inventory, ordering and receiving of products from vendors.
• Maintained a clean work area to ensure compliance with health regulations.
• Ensured accurate completion of prep lists and production sheets on a daily basis.
• Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
• Created new dishes by combining ingredients in accordance with customer preferences.
• Monitored food temperatures during storage, preparation and service to meet safety standards.
• Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
• Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
• Inspected food deliveries for freshness before storing them properly in designated areas.
• Plated dishes according to established specifications for presentation purposes.
• Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
• Checked food portioning for optimal presentation and cost control.

Opening Kitchen Procedure:

• Conduct thorough inspection of kitchen facilities and equipment.
• Check and organize ingredient inventory for freshness and adequacy.
• Brief kitchen staff on daily specials and assign cooking stations.
• Ensure all equipment is in optimal working condition.
• Communicate effectively with the team to coordinate a smooth start to the day.

Closing Kitchen Procedure:

• Supervise breakdown and cleaning of all kitchen stations.
• Monitor staff to ensure adherence to sanitation standards.
• Conduct a comprehensive inventory check and note replenishment needs.
• Collaborate with the team to systematically shut down equipment.
• Ensure proper storage of perishable items.
• Contribute to an organized and prepared kitchen for the next shift.

Ramen-Soup Preparation:

• Craft flavorful ramen broths, including miso, shoyu, and tonkotsu, using traditional techniques and high-quality ingredients.
• Collaborate with the culinary team to maintain high standards of quality and taste in every bowl served.

Chashu Preparation:

• Masterfully marinate and season pork belly for chashu, ensuring a perfect balance of flavors.
• Employ precision cooking techniques to slow-cook the pork belly until it achieves a tender and succulent texture.
• Hand-crafted raw pork belly meat in order to become perfect shaped chasu by using authenic technique with the rope

Gyoza Preparation:

• Expertly prepare gyoza filling by combining well-seasoned ground meat, vegetables, and aromatics.
• Demonstrate skill in assembling gyoza wrappers, ensuring proper sealing for a flawless cooking process.
• Utilize proficient cooking techniques, such as pan-frying and steaming, to achieve the desired texture and flavor.
• Collaborate with kitchen staff to maintain consistent quality and presentation of gyoza across servings.
• Manage inventory of gyoza ingredients, optimizing freshness and minimizing wastage for cost efficiency.
• Train and supervise kitchen personnel to uphold the standards of excellence in gyoza preparation.

• Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
• Unboxed, stored and organized incoming kitchen supplies with every delivery.
• Maintained clean and well-organized kitchen areas to promote efficiency.
• Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
• Used meat slicer everyday to prepare cold-cut and hot sandwiches.
• Dismounted the meat slicer for detail cleaning process and reassemble after the whole process.
• Peeled and cut fruit and vegetables to prepare for cooking or serving.

• Followed safety protocols in handling of equipment and food.
• Monitored buffet food quantities and refilled items.
• Set up buffet and replenished items at salad bar.
• Greeted guests with friendliness and professionalism.
• Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Wiped down tables and removed trash and dirty plates to provide clean, welcoming dining environment.
• Effectively multitasked within fast-paced environment.
• Asked customers about meals to assess satisfaction and collect vital feedback.
• Resolved guest complaints to maintain complete customer satisfaction.
• Made friendly conversation with customers to provide enjoyable bar experience.
• Removed trays and stacked dishes for return to kitchen after finished meals.
• Stocked displays with new and transferred merchandise.
• Oversaw inventory in buffet and reported replacement needs to kitchen management.