Hung Yu Chen

This is a modern french cusine restaurant, chef use the local ingridient present the classic and traditional french dish.

• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Observed different kitchen chefs' preparation of sauces and other items to gain knowledge in diverse cooking techniques.
• Maintained well-organized mise en place to keep work consistent.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

This is a modern coastal restaurant inspired by the vibrant and exquisite seafood in Taiwan. The cusine combines flavors along the coast.

• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Maintained well-organized mise en place to keep work consistent.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Processing the daily deliver seafood
• Rotated through all prep stations to learn different techniques.
• Responsible on the sourdough bread

This is a omakase rivate kitchen

• The knowledge about handling the seafood
• Assist in the development of a safe and clean working environment
• Introducing the dishes to the customers
• Maintain complete knowledge of all menu items and daily features; prepare all dishes following recipes and yield guides
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Chopped vegetables, cut up fruit, and prepared sauces

The bakery sell the Artisan Bread

• Learning how to shape the bread and baking
• Work safely around sharp slicers, tools and hot ovens
• Able to work under high pressure and time limit
• Take notes when the baker is teaching and telling me the new things

This place is the real american style smoked house.

As the cook at the Salt Lick, we made traditional smoked barbecue and Chicago-style pizza. My daily responsibility included:

• Check in early morning delivery and report stock shortages to Manager
• Stock food items neatly on the shelves and fridges
• Make our own pasta and the fresh pizza dough
• Do the barbecue sauce,pizza sauce,pasta sauce and the dressing on our own
• Worked well in a team setting, providing support and guidance.
• Ensure all orders are cooked quickly and according to order.