Alex Tee

Directed management of multiple culinary outlets and executed group events under 1 group

• Developed and executed innovative seasonal menus to enhance culinary offerings and drive guest satisfaction.
• Led kitchen team in high-volume service, ensuring timely meal preparation and adherence to quality standards.
• Managed inventory control systems, optimizing food costs while minimizing waste through strategic purchasing decisions.
• Trained and mentored junior chefs, fostering a collaborative environment focused on skill development and efficiency.
• Implemented health and safety protocols, maintaining compliance with local regulations and industry best practices.
• Collaborated with front-of-house staff to streamline service processes, enhancing overall dining experience for guests.
• Conducted regular menu reviews based on customer feedback, resulting in improved dish popularity and sales performance.
• Established relationships with local suppliers to source fresh ingredients, improving menu quality and supporting community engagement.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Maintained well-organized mise en place to keep work consistent.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Arranged for kitchen equipment maintenance and repair when needed.
• Obtained fresh, local ingredients to lower grocery costs.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
• Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
• Engaged with customers to gather feedback, using insights to refine dishes and service.
• Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
• Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.

• Demonstrated respect, friendliness and willingness to help wherever needed.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Maintained energy and enthusiasm in fast-paced environment.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Offered friendly and efficient service to customers, handled challenging situations with ease.
• Developed and maintained courteous and effective working relationships.
• Maintained excellent attendance record, consistently arriving to work on time.
• Served customers and followed outlined steps of service.
• Identified issues, analyzed information and provided solutions to problems.
• Resolved problems, improved operations and provided exceptional service.
• Improved operations through consistent hard work and dedication.
• Exceeded goals through effective task prioritization and great work ethic.
• Participated in team-building activities to enhance working relationships.

• Obtained fresh, local ingredients to lower grocery costs.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.

• Led culinary team in creating innovative, seasonal menus that enhanced guest satisfaction.
• Streamlined kitchen operations, reducing food waste and improving cost efficiency through strategic sourcing.
• Trained and mentored junior chefs, fostering skill development and maintaining high standards of food quality.
• Collaborated with management to ensure compliance with health regulations and safety standards in food preparation.
• Developed and implemented training programs for staff on new cooking techniques and menu items.
• Managed inventory control systems to optimize stock levels and minimize spoilage across multiple outlets.
• Enhanced guest experience by integrating local ingredients into dishes, reflecting cultural authenticity in cuisine.
• Placed orders to restock items before supplies ran out.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Mentored kitchen staff to prepare each for demanding roles.

• Mastered traditional teppanyaki techniques to create exceptional dining experiences.
• Trained and mentored junior chefs in cooking methods and kitchen safety protocols.
• Oversaw daily kitchen operations, ensuring efficiency and adherence to health regulations.
• Developed new menu items, incorporating seasonal ingredients to enhance customer satisfaction.

• Crafted high-quality sushi rolls and sashimi to meet customer preferences.
• Managed inventory for fresh ingredients, ensuring optimal stock levels and quality control.
• Oversaw kitchen operations, maintaining cleanliness and adherence to safety standards.
• Trained new staff on sushi preparation techniques and best practices in food handling.