Lee Yi Ren

• Supported sous chef in managing daily operations, including scheduling, ordering supplies, and supervising team members
• Prepared daily food ingredients, chopping vegetables, mixing marinades, poultry and stocking garnish stations
• Assisted with development of new menu items and upcoming event's menu , researching and workshopping recipes compatible with existing menu.
• Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.

• Set up and broke down kitchen for service.
• Assisted with menu development and planning.
• Implemented cost-effective purchasing strategies, negotiating contracts with suppliers for optimal pricing on quality ingredients.
• Recruited, interviewed and hired new staff members and developed training materials for employees.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Interacted with guests to obtain feedback on product quality and service levels.

• Seasoned and marinated cuts of meat,cut whole lamb rack and poultry fish.
• Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
• Observed different preparation of sauces and other items to gain knowledge in diverse cooking and baking techniques.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Rotated through all prep stations to learn different techniques.
• Cleaned kitchen work area by sanitizing all cooking equipment, utensils and counters.

2021 Promote to Assistant Chef

• Supervised all kitchen food preparation, operating in demanding, high-volume environment.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
• Supported head chef in managing budgets, reducing overall expenses without compromising quality or service standards.
• Assisted with menu development and planning.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

• Enhanced kitchen efficiency by assisting in food preparation and maintaining a clean workspace.
• Maintained proper food storage practices, reducing waste and ensuring food safety standards were met..
• Handled high-pressure situations during peak service hours, ensuring timely meal preparation without sacrificing quality.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Seasoned and marinated cuts of meat, poultry and fish.
• Developed culinary skills through continuous learning under the guidance of experienced chefs, increasing overall kitchen proficiency.
• Prepared various sauces, dressings, side dishes, and garnishes as needed for daily menu offerings.
• Continuously refined knife skills and other essential culinary techniques through hands-on training with senior chefs.