Jae Lee

• Operated and maintained bakery equipment, including ovens and mixers.
• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
• Oversaw the bread fermentation process, ensuring proper timing and conditions before preparing for baking.
• Assisted in the preparation and baking various korean breads and pastries, contributing to the creating of high-quality products.
• Managed large-scale batch production, adjusting ingredient quantities and dough types to meet production demands.
• Coordinated the distribution of large batch of pastries, ensuring timely delivery to multiple headquarters.
• Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.

• Managed ingredient procurement, ensuring the pastry department had all necessary supplies for daily operations.

• Oversaw morning pastry service, including the preparation and presentation of breakfast pastries.

• Maintained accurate inventory of all ingredients in the pastry department, ensuring stock levels were adequate and supplies were fresh.

• Collaborated with the pastry chef in the creation and preparation of tea time desserts.

• Prepared and presented specialty pastries for newly arrived guests, enhancing their dining experience.

• Assisted the pastry chef with the creation and execution of daily desserts for dinner service, maintaining high standards of quality and presentation.

• Prepared and plated all desserts on the menu in advance, ensuring readiness for evening dinner service.
• Produced large batch preparations for desserts, streamlining production for the week ahead and maintaining consistency.
• Managed inventory, ensuring the pastry department was well-stocked with all necessary ingredients and equipment.
• Worked closely with the head chef to create high-quality, visually appealing desserts for dinner service, ensuring all items met established standards.

• Supervised and ensured the highest quality and safety of all food items before dispatch to the service hall.

• Took full responsibility for food safety and handling procedures, ensuring compliance with health and safety regulations.

• Prioritized the well-being of staff by managing working conditions, addressing concerns, and fostering a positive team environment.

• Motivated and led a team of employees, driving productivity and engagement through mentorship and daily performance management.

• Maximized team efficiency by monitoring daily activities, providing guidance, and offering cross-training opportunities to enhance flexibility.

• Managed inventory and equipment, ensuring the kitchen remained fully stocked and all equipment operated smoothly throughout service.

• Resolved customer disputes promptly, maintaining clear communication and ensuring a high standard of service to enhance customer satisfaction.

• Controlled operational costs, finding efficient ways to keep the business running smoothly during the pandemic.

• Enhanced marketing efforts to attract new customers and promote the business, increasing visibility and sales.

• Fostered relationships with customers and suppliers, managing accounts and improving service and supply chains.