Stephan Lee
Fremont
Summary
Dynamic Executive Chef with extensive experience in innovative recipe development and team leadership. Instrumental in enhancing food quality and optimizing kitchen operations, resulting in increased customer satisfaction. Proven expertise in inventory management and fostering a collaborative kitchen environment, ensuring high service standards. Aiming to elevate culinary experiences while mentoring the next generation of culinary talent.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive CHEF
BON APPETIT @ GENENTECH
01.2016 - Current
- Supervised food preparation staff to deliver high-quality results.
- Controlled labor costs through effective use of staff scheduling techniques.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Provided guidance and support for Sous Chefs during peak service hours.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Trained kitchen workers on culinary techniques.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Checked quality of food products to meet high standards.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
SOUS CHEF
BON APPETIT @GENENTECH
01.2013 - 01.2016
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised food preparation staff to deliver high-quality results.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Contributed to the successful execution of catered events from start to finish.
- Coordinated ordering, receiving, storage, and distribution of food items.
LEAD COOK
WESTSIDE TAVERN
01.2011 - 01.2012
- Prepared variety of foods according to exact instructions and recipe specifications.
- Led team in high-pressure environments, ensuring timely delivery of orders.
- Experimented with new recipes and ingredients to refresh menu offerings.
- Followed recipes and procedures to prepare, season and cook food products.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Cut, chopped and sliced meat and produce to prepare for cooking.
Sous Chef
YANKEE PIER SFO
01.2011 - 12.2011
- Coordinated ordering for fresh produce and seafood.
- Managed preparation duties along with providing support to various kitchen staff.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Developed daily specials utilizing seasonal ingredients.
- Checked quality of food products to meet high standards.
- Supervised kitchen food preparation in demanding, high-volume environments.
LEAD COOK
BON APPETIT @ GOOGLE
Mountain view
01.2009 - 01.2011
- Responsible for creating breakfast/lunch specials and part of the breakfast operation
- Daily duties include vegetable preparation, protein preparation, variation of stocks (including Asian stocks and soup bases), soups (one vegetarian and one protein that changes every other day), and ordering for these items
- Tornant in the kitchen
- Assist multiple stations with the operation and gives clear precise direction
- Responds well to new direction and learns quickly to new cooking techniques and cuisines
- Getting involved in catering events and special Google events
SOUS CHEF
LOVE AT FIRST BITE CATERING AND EVENTS
01.2008 - 12.2008
- Responsible for operational cost including labor and food
- Creating menu’s based on client’s needs and wants
- Giving multiple options and creating great feedback regarding food and ambiance
- Creating a pulse within the kitchen that is positive and motivating
- Leading by example and teaching as much as possible
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Recognized by management for providing exceptional customer service.
- Collaborated with Executive Chef to create innovative dishes for special events.
LEAD LINE COOK
AIRCULINAIRE
01.2007 - 12.2008
- Catering service that exclusively catered to private jets at the San Francisco Airport
- Responsibilities included ordering for daily menus, preparations of all dishes and provided delivery service to each location
- An opportunity to showcase some of my skill sets and what I’ve learned throughout my culinary experiences
- Learned the ordering protocol for this operation and what it takes to cater in special situations
INTERNSHIP
FOUR SEASONS
01.2007 - 12.2007
- Rotating throughout all the stations within Quattro Restaurant
- Developing skill set within a working kitchen based on what I learned from culinary school and previous work experience
- Responsibilities included prep list, preparation of dishes within each station, and filling in where ever needed throughout the kitchen
PREP/ LINE COOK
PERRY’S
01.2005 - 12.2007
- Having the great opportunity to work at one of San Francisco’s famous restaurant that has been around for 40 years
- From prepping in the pantry making salad dressing and toppings to having the opportunity to work on the hot line, Perry’s was a great start to my career
- Learning how to work within a restaurant setting was my goal and to learn as much as possible from cooking techniques to recipes
EVENT COOK
PAULA LE DUC FINE CATERING
01.2004 - 12.2006
- At this moment, working for Paula Le Duc’s catering company, is where the seed was planted in me to become an aspiring chef
- Being a part of events and the experience that she created was an encounter I learned from greatly
- My responsibilities included vegetable preparations, introduction to stocks, and assisting other cooks at the events
Education
AA DEGREE - Culinary arts and hospitality, Restaurant management
CITY COLLEGE OF SAN FRANCISCO
01.2006
Skills
- Recipe development
- Menu planning
- Inventory management
- Food quality control
- Labor cost control
- Culinary techniques
- Kitchen safety
- Staff training
- Team leadership
- Problem solving
- ServSafe certified
- Dish preparation
- Inventory control
- Strong work ethic
- Catering and events
- Teamwork and collaboration
- Sanitation coordination
- Cultural Cuisine Knowledge
Certification
Certified food safety manager
A-card taxi license
Affiliations
- martial arts
- bouldering
- fix cars
- gardening
- inline skating
- tinkering
References
References available upon request.
Timeline
Executive CHEF
BON APPETIT @ GENENTECH
01.2016 - Current
SOUS CHEF
BON APPETIT @GENENTECH
01.2013 - 01.2016
LEAD COOK
WESTSIDE TAVERN
01.2011 - 01.2012
Sous Chef
YANKEE PIER SFO
01.2011 - 12.2011
LEAD COOK
BON APPETIT @ GOOGLE
01.2009 - 01.2011
SOUS CHEF
LOVE AT FIRST BITE CATERING AND EVENTS
01.2008 - 12.2008
LEAD LINE COOK
AIRCULINAIRE
01.2007 - 12.2008
INTERNSHIP
FOUR SEASONS
01.2007 - 12.2007
PREP/ LINE COOK
PERRY’S
01.2005 - 12.2007
EVENT COOK
PAULA LE DUC FINE CATERING
01.2004 - 12.2006
AA DEGREE - Culinary arts and hospitality, Restaurant management
CITY COLLEGE OF SAN FRANCISCO