Manager Customer Service

LIEN LIN

Email: ********@*********.***

Address:

City: El Cerrito

State: CA

Zip: 94530

Country: USA

Phone: 415-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Executive Sous chef and Catering Manager for a multiple award-winning restaurant. Studied under Executive Chef/Owner Charles Phan at The Slanted Door for 10 years. Seeking a position as Catering Manager or Sous Chef.

Educational Background:

High School Dipolma from California Culinary Academy, San Francisco CA 1/2001 to 11/2002 (Culinary Arts)

Job History / Details:

Summary

Executive Sous chef and Catering Manager for a multiple award-winning restaurant. Studied under Executive Chef/Owner Charles Phan at The Slanted Door for 10 years. Seeking a position as Catering Manager or Sous Chef.

Accomplishments

Successfully managed a kitchen staff of 30 employees during 200 person catering event.

Appeared on Iron Chef America as Sous Chef for Charles Phan 2009.

Assisted Chef Charles Phan in writing cookbook, Vietnamese Home Cooking 2012.

Education

2002 California Culinary Academy San Francisco, California

Associate of Arts Culinary Arts

Experience

January 2008 to November 2012

The Slanted Door San Francisco, California

Catering/Events Manager

Responsible for all aspect of the catering department from hiring and training staff, sales, proposals, design, production, menu development, invoicing, food service management, kitchen management. Provided courteous and informative customer service. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products. Enforced appropriate work-flow and quality controls for food quality and temperature. Developed strategies to enhance catering and retail food service revenue and productivity goals. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Established and maintained open, collaborative relationships with the kitchen team and company vendors. Quickly and courteously resolved all guest problems and complaints.

February 2004 to October 2012

The Slanted Door San Francisco, Calfornia

Executive Sous Chef/ Executive Chef Assistant

Assisted Chef in recipe development and public relations. Team member in planning, development and execution of new restaurant projects from construction, permits, staff recruitment, staff training, opening parties and kitchen management.

October 2002 to January 2005

The Slanted Door San Francisco, California

Line Cook

Responsible for setting up cook line and preparing dishes for guests. Experience as lead line cook and expediting food for the dining room. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Followed proper food handling methods and maintained correct temperature of all food products. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Displayed a positive and friendly attitude towards customers and fellow team members.

October 2001 to March 2002

Careme Room San Francisco, California

Food Server

Responsible for courteously greeting guests, menu knowledge, selling menu items, order taking, using Mircros System, working with kitchen to provide best possible service, serving food, serving beverages, wine service, table side service and clearing tables.

Affiliations

Advisory Board member for Asian Culinary Forum

Participant for Mayor's Youth Employment and Education Program (MYEEP)

Participant for Sprouts Cooking Club

Highlights

ServSafe certified

Focused and disciplined

High volume production capability

Well-tuned palette

Catering sales experience

Catering event management experience

Proficient in Microsoft Word & Excel

Bilingual (English/Cantonese)

Inventory management familiarity

Focus on portion and cost control

Food service experience

Kitchen management experience

Prep & Line cooking experience

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