Candy Lam Email & Phone Number

Worcester, Massachusetts, United States

Foxboro, Massachusetts

• As a Restaurant Manager, I plan, strategize, align all recourse (material and human), and systematically lead front- and back-end restaurant operations. I foster safe and healthy environment for staff members as well.
• Designed, developed, and implemented guest satisfactory surveys to identify areas of service improvement as well as resolve all guest queries, concerns, and complaints.

100 Twiner River Rd

• Responsible for creating and decorating upscale dessert menu for 2 VIP lounges, serving up to 1,600 guests per week
• Fill demands for weekly scratch dessert orders for 3 restaurants in addition to banquet needs
• Interpret BEOs to execute menu demands for specific items and quantities
• Exercise time management, ensuring items are delivered when needed for both small and large events throughout the casino
• Responsible for preparing entrée, salad, and dessert for plated and buffet meals that serve up to 5,500 guests
• Demonstrates team attitude and knowledge of savory cooking technique by operating live action stations

Cranston, RI

• Relied on past experiences to stock bar and fill side-work to ensure a successful and smooth dinner service for up to 100 guests nightly
• Expertly trained on menu item preparation techniques and able to clearly and confidently communicate to guests who may not be familiar with or allergic to certain components
• Responsible for nightly cleaning and sanitation of bar and service area, including ice tanks and coolers
• Maintained record and inventory control of bar stock and supplies

Fishers Island, NY

• Prepared and ensured guest’s orders were correct and up to house standards, resulting in the highest guest satisfaction and experience
• Responsible for side work, clean up, and table setting for 120 seat outdoor dining deck
• Clearly communicated with co-workers about allergy and special dietary needs to ensure all orders were accurate
• Knowledgeable of wines, cocktails and beer flavor profiles, allowing for proper parings with entrees
• Assisted with both FOH and BHO operation during banquets, special events, and barbeques

Providence, Rhode Island

• Responsible for setup, operation, and breakdown of a la carte salad/sandwich in busy restaurant, serving up to 1,400 covers per day
• Demonstrated effective time management and able to multi-task during lunch and dinner rush
• Crossed-trained on all station to fully utilized skills

Worcester, MA

• Responsible for the setup, operation, and breakdown of a la carte salad and dessert station in 200 seat restaurant
• Prepared and produced hot and cold items for buffets, plated meals, private parties, and special events for banquets.
• Created entrees, specialty salads, sides, and dessert specials for Sunday brunch, serving up to 800 guests
• Trained new employees in all aspects of the banquet kitchen under the direction of the banquet chef.
• Created daily specials under own initiative and by the direction of the executive chef
• Able to effectively communicate with supervisors and co-workers, both BOH and FOH, to ensure smooth service

Providence, Rhode Island Area

• Solely responsible for baking and decorating cakes, cupcakes and producing 300 pounds of pizza dough per 8 hour shift
• Baked an assortment of goods to be used in retail outlets and packaged for delivery to ensure quality standards
• Followed HACCP and ServSafe guidelines to ensure high quality and safety standards

Associate’S Degree, Baking And Pastry Arts/Baker/Pastry Chef

Bachelor’S Degree, Restaurant/Food Services Management

Activities and Societies: MMA Club, Cooking Asia, Escoffier Club