Samuel You

• Worked closely with FOH management to keep track of bookings for that day and confirm dietaries to match
• Maintained well-organized mise en place to keep work consistent.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Modified recipes to accommodate dietary restrictions and allergies.
• Trained and help develop kitchen members on various cooking techniques to maintain consistency
• Executed and plated dishes to high standards and maintained consistency of how dishes should look
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Had the opportunity to work expo and pass for growth in areas of maintaining standards, communicating with foh and delegating to kitchen staff members

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained adequate pars on sauces, proteins and various other mise en place in accordance to daily covers
• Organized a weekly prep schedule to prepare in advance for upcoming services
• Executed and maintained the standard for preparation of dishes with accordance to the chef had maintained

• Cleaned and maintained kitchen equipment regularly.
• Maintained clean, organized grill stations for hygienic, orderly food preparation.
• Responsible for proper rotation of proteins and prepared sauces on the line
• Grilled meats and seafood to customer specifications.
• Responsibile with senior chefs on par levels of protein and sauces so orders protein and seafood orderings are submitted accordingly

• Part of the opening team of restaurant AP between Antonio Park and Scale Hospitality
• Tested and inspected all the received kitchen equipment so they were in proper working condition
• Participated in numerous meetings with corporate chefs and Chef Antonio Park to discuss menu development/menu ideas
• Tested and developed recipes with standardized measurements with in accordance to the Chefs approval
• Trained new cooks on station preparation, set-up, prep, and dish execution
• Responsible for ordering the appropriate quantity of produce, protein and dry goods from purveyors and quality assurance of received goods

• Demonstrated new cooking techniques and equipment to staff.
• Coordinated kitchen workflows, fostering swift service and
  high-quality food preparation.
• Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines.
• Maintained a daily inventory list of produce, meats and fish to
  achieve a efficient ordering system
• Constant communication with the Chef De Cuisine to execute
  menu ideas
  

• Monitored inventory levels and enforced best practices, reducing waste.

• Prepared ingredients and cooked meals according to established recipes.

• Stored and rotated food products properly, maintaining freshness.

• Brought higher standard of organization to kitchen and walk-in and cleanliness during tenure at the restaurant

• washed and maintained a high level of sanitation for all kitchen equipment used during prep amd service
• floated in prep task in which ever station needed assistance
• received and organized deliveries in the correct designated area of kitchen and rotated stock to maintain freshness