Naudia Tong
Louisville
Summary
Accomplished Chef De Partie at Dittos Bar and Grill, renowned for enhancing seasonal menus and reducing food waste by 20% through innovative inventory control. Expert in kitchen organization and team management, fostering a collaborative environment. Adept at ingredient sourcing and food presentation, consistently delivering high-quality dishes that elevate customer satisfaction.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef De Partie
Dittos Bar and Grill
Louisville, KY
10.2020 - Current
- Prepared diverse menu items, ensuring consistency in taste and presentation.
- Operated kitchen equipment safely and efficiently to maintain productivity.
- Collaborated with team members to streamline food preparation processes.
- Maintained cleanliness and organization of kitchen workspace according to health standards.
- Assisted in training new line cooks on best practices and techniques.
- Implemented inventory control measures, reducing food waste through careful planning.
- Developed new recipes in collaboration with chefs, enhancing seasonal menus.
- Supervised kitchen staff during peak hours, ensuring timely service and quality output.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
Package Handler
UPS
Louisville, KY
10.2019 - 08.2020
- Loaded and unloaded packages efficiently, adhering to safety protocols and operational guidelines.
- Sorted packages accurately based on destination, ensuring timely delivery to customers.
- Maintained clean and organized work area, promoting safety and efficiency standards.
- Conducted routine inspections of equipment to ensure proper functioning and prevent delays.
- Resolved minor operational issues quickly, minimizing disruptions in package processing activities.
- Followed safety regulations to maintain safe work environment.
- Reduced damage rates for packages through careful handling and adherence to safety protocols.
- Exceeded performance expectations during peak seasons, managing high volumes of shipments without compromising on quality or timeliness.
- Removed jams and unblocked conveyor system to maintain flow of goods.
Waitress
Frisch's Big Boy
Louisville Ky
09.2018 - 03.2019
- Provided exceptional customer service and ensured guest satisfaction through attentive support.
- Assisted in maintaining cleanliness and organization of dining areas to enhance guest experience.
- Collaborated with kitchen staff to ensure timely delivery of food and beverages.
- Handled customer inquiries and resolved issues effectively to foster positive relationships.
- Monitored inventory levels and communicated needs to management for efficient operations.
- Handled high-pressure situations with composure, maintaining excellent service standards even during busy shifts.
- Exhibited strong multitasking abilities, balancing multiple tables and orders while delivering prompt service.
- Maintained clean and welcoming dining environment, ensuring a positive guest experience.
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Built rapport with regular customers through friendly interactions and attentiveness to their preferences.
- Demonstrated adaptability by quickly learning new menu items and incorporating them into knowledgeable recommendations for guests.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
Education
High School Diploma -
Fern Creek Traditional Highschool
Louisville, KYSkills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Hospitality
- Portion standards
- Sanitation practices
- Allergen awareness
- Ingredient sourcing
- Special events
- Pastry techniques
- Food cost control
- Kitchen leadership
- Kitchen equipment operation
- Staff training
- Staff motivation
- Catering background
- Inventory management
Certification
Food manager training course
Timeline
Chef De Partie
Dittos Bar and Grill
10.2020 - Current
Package Handler
UPS
10.2019 - 08.2020
Waitress
Frisch's Big Boy
09.2018 - 03.2019
High School Diploma -
Fern Creek Traditional Highschool