Syeamul Milon

Cook with 12 years of culinary expertise, including catering, fine dining, kitchen management, and food preparation. I am proficient in various cuisines, skilled in training and mentoring students. I have a current SNHD card. I am currently seeking a full time position. Authorized to work in the US for any employer

Sous chef - Weller's Bistro - Layton, UT

(2025-08)

• Supervised daily kitchen operations as Sous Chef, overseeing opening prep lists, line readiness, and smooth execution of brunch and dinner service.
• Conducted detailed line checks and inspected proteins and seafood before service to ensure quality, freshness, and food safety standards.
• Managed a team of 8 cooks, delegating tasks, maintaining workflow efficiency, and training staff on weekly specials.

Catering Cook - Bulleye Catering Company - Las Vegas, NV

(2023-03 - 2025-06)

• Demonstrated advanced knife skills and effective time management in fast-paced catering environments.
• Collaborated with the Executive Chef to prepare, cook, and package meals for various events (breakfast, lunch, dinner, and special dietary requirements).
• Executed diverse menus consisting of American, Asian, Mexican, and Mediterranean cuisines.

Culinary Instructor - Peterson Academy & Chef Jeff Project - Las Vegas, NV

(2024-06 - 2024-10)

• Mentored students with behavioral challenges and coached systematically impacted students.
• Instructed students in kitchen basics, including proper tool usage and cooking techniques for various dishes.
• Created weekly shopping lists for produce, proteins, and dried goods.
• Oversaw hands-on cooking sessions in a mobile culinary lab (food truck) providing students with practical learning experiences.
• Exercised teamwork and communication skills among students.

Sauté Cook - Mastro's Ocean Club - Las Vegas, NV

(2022-03 - 2023-09)

• Operated sauté, fish, and fry stations, ensuring high-quality food preparation, presentation, and company standards.
• Prepared a variety of sauces for the steam well, while stocking proteins, vegetables, and shellfish for sauté station.
• Communicated with the broiler station and expeditor to sell entrees and side dishes in courses.
• Assisted various stations during peak dinner service, providing support to team members as needed.
• Trained new employees in sauté, fry, fish, and pastry stations.
• Managed closing duties, including sauce consolidation, protein inventory, and thorough cleaning and sanitization of the workstation.

Line Cook - Flemming's Steakhouse - El Segundo, CA

(2018-06 - 2022-03)

• Managed pantry, pastry, sauté, and fry stations for service, ensuring efficiency and company standards.
• Prepared a variety of dishes, including salads, appetizers, pastas, and seafood towers, maintaining consist presentation.
• Trained new employees in stations according to company standards.
• Coordinated and prepared family meals for staff on weekdays.

Sauté Cook - Ocean Prime Beverly Hills - Beverly Hills, CA

(2015-04 - 2016-06)

• Set up and organized the sauté and fry stations, ensuring mise en place for efficient service.
• Prepared garnishes and cooked a variety of dishes, including vegetables, side dishes, risotto, and seafood.
• Initiated the plating process for the broil station, ensuring timely and attractive presentation of dishes.
• Crafted and prepared sauces to complement various menu items, maintaining quality and flavor consistency.

Garde Manger/Prep Cook - Creo-Albany - NY

(2013-12 - 2015-02)

• Managed pantry and pastry stations, ensuring all station requirements were prepped and ready before service.
• Baked breads and prepared lobster bisque, soup, salad dressings and sauces.
• Organized dry storage and implemented FIFO rotation to ensure ingredient freshness.
• Operated fryers and assembled salads during service, communicating with the expediter to sell food in courses.

AM Chef - P.F. Chang's - Albany, NY

(2010-11 - 2013-08)

• Prepared ingredients by cutting vegetables to specifications and butchering meats according to recipes, including crafting egg rolls (dim sum).
• Mastered the use of the wok to create sauces and dishes for the sauce station.
• Operated the pantry station and managed the GF/allergy wok station during lunch service, ensuring safe and efficient meal preparation.
• Conducted line checks to maintain quality standards and ordered produce daily to ensure freshness.
• Created prep lists for the dim sum, vegetable, and butcher stations.
• Provided training for new employees & interviews.

High school diploma - General Studies - Fairfax Senior High School (2005-09 - 2009-05)