Ian Hong

• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Ordered new ingredients and supplies to meet expected needs.
• Developed unique menu items and plating presentations.

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• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Plated and presented all dishes to match established restaurant standards.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.