Santhaya Muensouk

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and broke down kitchen for service.
• Utilized culinary techniques to create visually appealing dishes.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Developed signature dish that became bestseller, combining innovative flavors with classic techniques.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
• Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
• Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.

Working at

Jo Jo

Vong

Mercer kitchen

Jean-Gorges

Under the chef Jean-Gorges Vongerichten in New York City.

Cooked ,International Cuisine under Chef Mike Lee