Min Kang Tan
Jersey City,NJ
Summary
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Overview
30
30
years of professional experience
Work History
Line Cook
JW Marriott Essex House
09.1994 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Banquet Cook
JW Marriott Essex House
09.1994 - Current
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
- Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
Line Cook
The University Club Of New York
09.2005 - 09.2019
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Banquet Cook
The University Club Of New York
09.2005 - 09.2019
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Monitored food quality and presentation to maintain high standards.
- Maintained food safety and sanitation standards.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
Education
High School Diploma -
Guangzhou High School
Guangzhou, ChinaSkills
- Knife Skills
- Kitchen Station Setup
- Quality Control
- Food Preparation
- Food Safety Knowledge
- Sautéing Techniques
- Kitchen Equipment Operation
- Prepared Foods Plating
- Menu Item Memorization
Languages
Chinese (Cantonese)
Native or Bilingual
Chinese (Mandarin)
Native or Bilingual
Timeline
Line Cook
The University Club Of New York
09.2005 - 09.2019
Banquet Cook
The University Club Of New York
09.2005 - 09.2019
Line Cook
JW Marriott Essex House
09.1994 - Current
Banquet Cook
JW Marriott Essex House
09.1994 - Current
High School Diploma -
Guangzhou High School
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