Haocun Fang

Maintained all inventories with first-in-first-out principles to ensure freshness and reduce waste

Costed all menu additions to ensure responsible pricing and preparation

Cooks to improve their technical abilities and efficiency

Collaborated with local suppliers to source high-quality, sustainable ingredients, strengthening community ties and supporting local businesses.

Implemented a waste reduction program that cut food costs by 15%, significantly improving the restaurant's profitability.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.