Runsheng Yang

• Managing daily kitchen operation,.
• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
• monitoring staff performance
• Developed and implemented kitchen policies, procedures and quality standards.

Same as above

• Supervised and trained kitchen staff to ensure quality standards of food production.
• Organized the daily mise en place in order to prepare meals efficiently.
• Maintained accurate records of stock levels, ordering new ingredients when needed.

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.

• Assisted Chef in preparing ingredients for various dishes.
• Cleaned and organized kitchen equipment, appliances, and utensils.
• Maintained cleanliness of work areas throughout shift.

• Answered customer inquiries and provided accurate information