Kitchen Manager at Red lotus The Bistro Group (2022-09 – Present)
- Inspected equipment regularly to identify necessary repairs or replacements.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Received, organized and rotated paper goods and food ingredients.
Kitchen Manager at Modern Shanghai The Bistro Group (2022-09 – Present)
- Managed inventory by ordering and inspecting stock to ensure consistent availability and quality.
- Developed and maintained staff schedules to optimize kitchen operations and efficiency.
- Trained team members in food safety protocols and supervised adherence to standard recipes and food costing practices.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Wok Master In Store Trainor, NewRestaurantOpener Q/A at Modern Shanghai The Bistro Group
- Trained new staff and guided the kitchen team to ensure consistent quality in food preparation and service.
- Led the opening of new stores by training and supporting kitchen teams to achieve operational excellence.
- Guided new kitchen teams in successfully opening new restaurant locations, ensuring seamless integration and operational efficiency.
- Established store tactics and strategies to achieve operational performance and sales goals.
- Evaluated store performance and incorporated feedback to implement improvement plans.
Dimsum In Store Trainor & New Restaurant Opener/QA/ at Modern Shanghai The Bistro Group
- Provided training sessions for new employees regarding operating procedures of the store.
- Planned shift activities, assigned duties and supervised employees.
- Monitored staff members' during daily routines to manage safety, conduct, and procedures.
- Led the opening of new restaurants, guiding kitchen teams to align food preparation with company recipes and standards.
