Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Jinhee Lee

Calgary,AB

Summary

Talented culinary professional experienced in organizing supplies, coordinating kitchen personnel, and developing recipes. Well-versed in teaching future chefs and members of the public how to prepare attractive, delicious food in an accurate and efficient way.

Overview

15
15
years of professional experience

Work History

Owner Chef

JINBAR
Calgary, AB
09.2020 - Current
  • Analyzed industry trends to develop competitive strategies.
  • Implemented quality assurance processes to ensure product excellence.
  • Conducted performance reviews for employees on a regular basis.
  • Provided direction and guidance to employees.
  • Managed daily operations of business, including hiring and training staff.
  • Oversaw budgeting and financial management.
  • Enhanced operational performance by developing effective business strategies, systems and procedures.
  • Promoted business on social media platforms to maximize brand identity and generate revenue.
  • Developed and implemented successful sales strategies to meet business goals.

Executive Chef

Foreign Concept
Calgary, Alberta
11.2016 - 08.2019
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.

Head Chef

Raw Bar in Hotel Arts
Calgary, Alberta
07.2009 - 06.2016
  • Monitored food production to guarantee quality standards were met.
  • Reviewed purchase orders for accuracy prior to submitting them for approval.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Organized special events such as banquets or catering services when required.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.

Education

Professional Cooking

SAIT
Calgary, AB
01-2009

Skills

  • Training & Development
  • Decision-Making
  • Supervision and leadership
  • Customer Service
  • Relationship Building
  • Quality Assurance
  • Menu Planning
  • Cooking techniques
  • Recipe Development
  • Culinary Trends

Accomplishments

Canadian Culinary Championship, Winner 2017

PEI Shellfish International Chef Challenge, Winner 2017

Gold Medal Plates Competition Calgary, Gold 2016

Gold Medal Plates Competition Calgary, Silver 2015

Art Gallery of Calgary Cooks Competition, Critic's Award 2013

Stampede Dueling Chefs Competition, Winner 2012

JINBAR

Best New Restaurant enroute magazine 2021

Canada's 100 Best Restaurant 2021

Foreign Concept

Canada 100 Best Restaurant 2017

Timeline

Owner Chef

JINBAR
09.2020 - Current

Executive Chef

Foreign Concept
11.2016 - 08.2019

Head Chef

Raw Bar in Hotel Arts
07.2009 - 06.2016

Professional Cooking

SAIT

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Jinhee Lee