Asian exectuive Chef

JOSEPH KU

** ***** **** ***** | Egg Harbor Township, New Jersey 08234 | T: 609-***-**** | Email: **********@*****.***

EXECUTIVE CHEF

Highly motivated and experienced hospitality professional with expertise in managing high-volume restaurant operations for 4 Star resorts and fine dining establishments. Comprehensive understanding of the skills needed to excel in the roles of Chef de Cuisine, Executive Chef, Banquet Chef, and Special Events Chef. Skilled in the ability to effectively produce large-scale amounts of lunch and dinner service specials. A demonstrated record of achievement marked by a solid understanding of restaurant operations, strategic business planning, and customer service. Well versed in the development of strategies to effectively manage food costs, labor scheduling, and health/sanitation code compliance. Regarded for the ability to deliver outstanding results with the highest degree of service and professionalism. Advanced proficiency in Asian, French, and Italian cuisine. Fluent in English and Chinese.

PROFESSIONAL EXPERIENCE

CAESARS HOTEL & CASINO, Atlantic City, New Jersey (2009-2011)

Chef de Cuisine (2009-2011)

Executive Chef, KWI Noodle Bar / Asian Operations (2006-2010)

As Chef de Cuisine, fulfilled a critical role ensuring the successful management of casino dining operations for this luxury hotel, casino, and spa resort on the Atlantic City boardwalk. Hired, trained, and supervised the daily efforts of a team of cooks and stewards spanning multiple shifts, driving $70 million in revenue. Administered all aspects of food service operations, including the processing of payroll and the execution of a variety of administrative tasks that included labor, budgeting, menu planning, purchasing, and food cost control. Diligently monitored all operations to ensure strict compliance with all health and sanitation guidelines while providing unsurpassed levels of customer service and top quality food production.

As Executive Chef for the KWI Noodle Bar and Asian Operations, spearheaded the effective management of four restaurants, room service, banquets, and buffet services, delivering $15 million in annual food and beverage revenue, with the KWI Noodle Bar responsible for $6.5 million. Ensured the seamless provision of timely and accurate room service to 1200 rooms, with supervisory authority over a staff of 75 dedicated professionals.

BEAU RIVAGE RESORT & CASINO, Biloxi, Mississippi (1999-2006)

Executive Chef – Noodles Restaurant

Instrumental in sourcing and preparing the highest quality Asian food products for the Noodles Restaurant, part of this waterfront casino resort owned and operated by MGM Resorts International. Administered a broad and deep array of supervisory functions for buffet and room service operations, as well as the Italian restaurant.

RED LANTERN CHINESE RESTAURANT, Dallas, Texas (1998-1999)

Executive Chef

Achieved a demonstrated record of success directing the daily operations of this 150-seat upscale dining establishment focused on Chinese cuisine. Leveraged superior organizational skill and attention to detail to ensure strict control over food and labor costs, as well as overall quality of dishes and the customer experience.

EDUCATION

HARRAH’S LEADERSHIP COURSES

HARVARD UNIVERSITY

Continuing Education Courses

Seven Habits of Highly Effective People, by Steven Covey

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