Sai Linah
PORTLAND,OR
Summary
Experienced Executive Chef driving food and beverage services for top-rated restaurants. Skilled in conceptualizing innovative menus to enhance guest satisfaction, overseeing kitchen operations, managing large-scale responsibilities, doubling revenues, and coaching staff to peak performance. Expertise in team leadership and communication will benefit your organization.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Culinary Arts Instructor
Portland Public School District
03.2022 - Current
- Evaluated student performance fairly based on established grading criteria while remaining open to constructive feedback from peers regarding assessments made.
- Maintained up-to-date knowledge of culinary trends and techniques, ensuring relevant content delivery in instructional materials.
- Implemented effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
- Designed hands-on lesson plans for up to 50 students every semester.
Executive Chef
The Fireside
01.2017 - 03.2019
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and managed kitchen personnel and supervised all related culinary activity.
Banquet Chef
SAGE HOSPITALITY
01.2015 - 2017
- Mentor to upcoming culinary interns and recent graduates.
- Inventory.
- Menu costing in the Banquet department.
- Incorporated customer feedback in the experimentation and creation of new signature dishes.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Sous Chef
PAPA HAYDEN
01.2013 - 01.2015
- Menu costing, Research and Development of seasonal specials with a revolving delivery of produce, fish and meats.
- Lead chef of the hot line, especially essential at a very high paced establishment.
- Breaking down fish and processing any food items to have prepared for the line cooks busy service.
- Acted as head chef when required to maintain continuity of service and quality.
Chef
SAINTS IRISH PUB
01.2011 - 01.2012
- Managed team of kitchen professionals Effectively communicated with wait staff regarding customer allergies, dietary needs and other special requests Managed closing duties, including restocking items Protein and Produce ordering Regularly inquired about member or guest satisfaction, anticipated additional needs and fulfilled further requests.
Executive Chef
Napoleon Bistro
01.2008 - 01.2010
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Monitored line processes to ensure consistency in quality, quantity and presentation.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Managed 20 culinary personnel in service to a 150 customer base.
Sous Chef
PORTABELLA INC
01.2004 - 01.2008
- Specialized in preparing innovative dishes and/or food for special diets Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Planned and directed food preparation in fast-paced environment.
Chef
OKLAHOMA CITY MUSEUM OF ART
01.2000 - 01.2004
- Executed various kitchen stations and assisted with, meat, fish, saute or pantry Developed popular daily specials with personally sourced ingredients for broiler and saute stations.
- Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.
NENA WINE BAR AND BISTRO-OKC
01.1996 - 01.2000
- Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
- Seasoned and cooked food according to recipes or personal judgment and experience Cooked food properly and in a timely fashion, using safety precautions.
- Bio-Dynamic Farm intern Vegetarian cooking and farm class Harvesting and processing farm fruits and vegetables Assisted with management of CSA shares.
Education
Bachelor of Arts For Teaching - Biochemistry of Food And Nutrition
PCC
Portland, OR09-2025
No Degree - Bio-Dynamic Farming /Horticulture
Waldorf Apprentice
Tucson, AZ01-2008
Skills
- Culinary skills
- Food safety
- Recipe development
- Time management
Accomplishments
- CULINARY AND CATERING ARTS, Oklahoma City, OK Advanced culinary arts restaurant management and catering under Executive Chef Robert Black
- CULINARY ARTS APPRENTICESHIP Nena Wine Bar and Bistro , Oklahoma City, OK. Fundamentals of professional cooking techniques and restaurant management under chef Dolanda Frye. 1996-2000
Certification
- Certified Teacher, Portland Public Schools - 2022-Current
Timeline
Culinary Arts Instructor
Portland Public School District
03.2022 - Current
Executive Chef
The Fireside
01.2017 - 03.2019
Banquet Chef
SAGE HOSPITALITY
01.2015 - 2017
Sous Chef
PAPA HAYDEN
01.2013 - 01.2015
Chef
SAINTS IRISH PUB
01.2011 - 01.2012
Executive Chef
Napoleon Bistro
01.2008 - 01.2010
Sous Chef
PORTABELLA INC
01.2004 - 01.2008
Chef
OKLAHOMA CITY MUSEUM OF ART
01.2000 - 01.2004
NENA WINE BAR AND BISTRO-OKC
01.1996 - 01.2000
Bachelor of Arts For Teaching - Biochemistry of Food And Nutrition
PCC
No Degree - Bio-Dynamic Farming /Horticulture
Waldorf Apprentice
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