SUNGJAE LEE

- Supervised all kitchen operations, including ordering supplies and equipment maintenance.

- Organized catering events with a focus on high-quality presentation of dishes served.

- Educated culinary staff on all current safety, food regulations to keep kitchen compliant.

- Organized catering events with a focus on high-quality presentation of dishes served.

- Directed preparation, delivery and service of catering and special meal requests.

- Checked quality of food products to meet high standards.

- Banquet Cold Kitchen Daily Operation.

- Garde Manger Seasonal Menu Planning.

- 30, 60, 90, 1 Year Review with Team Member.

- Garde Manger & IRD Ordering

- In-Room-Dining Daily Operation

- Elite Member Lounge Guest Service.

- Quarterly Company BSA Audit.

- Conducting Interview with New Applicants.

- Daily F&B EO Meeting.

- Banquet Cold Kitchen AM, PM Daily Operation.

- Quarterly Company BSA Audit.

- Be involved in a Food Donation Program run by Company.

- Collaborated with staff members to create meals for large banquets.

- Cultivated positive relationships with vendors to source best ingredients at best prices.

- Monthly One-on-One Meeting with Team Member.

- Banquet Cold Kitchen AM operation.

- Monthly Kitchen Inventory.

- Quarterly Company BSA Audit.

- Plated meals paying special attention to garnishes and overall presentation.

- In Room Dining Daily AM, PM Operation.

- In Room Dining Seasonal Menu Planning.

- Elite Member Club Lounge Food Preparation.

- Maintained well-organized mise en place to keep work consistent.

- Followed food production and handling guidelines.

- Maintained well-organized mise en place to keep work consistent.

- Maintained well-organized mise en place to keep work consistent.

- Collaborated with staff members to create meals for large banquets.

- Planned and directed high-volume food preparation in fast-paced environment.

- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.

• Prepared food items such as meats, poultry and fish for frying purposes.
• Grilled meats and seafood to customer specifications.