Christopher Kim Email & Phone Number

United States

New York City Metropolitan Area

New York City Metropolitan Area

Greater New York City Area

Taking the restaurant’s overall profitability into consideration, I must consistently deliver high quality cuisine on a daily 3 meal period basis.This requires me to lead with a dynamic strategic leadership- in maximizing the productivity of the entire kitchen staff, not limited to servers and food runners. Besides overseeing the daily operations of a kitchen, I am responsible for developing new recipes, seasonal menu planning, training/hiring/scheduling/disciplining, and following a strict p&l budget.

In charge of overseeing the daily operations at the resort's signature restaurant, Kauai Grill.Duties include seasonal menu/recipe development, costing, training & hiring, guest engagement, in addition to managing other outlets at the resort. Exceeded budget set for the restaurant every month in terms of food revenue, labor, cover count, and positive guest feedback. Developed greater efficiency in administrative job duties (P&L, food costing, budgeting)

Dana Point, California

Assisted the Executive Chef in the daily operations of the kitchen (Stonehill Tavern), including menu development, daily specials, off-site events, inventory and ordering of supplies, and cost control. Oversaw the activities of the kitchen staff and monitored food production and presentation. Served as expeditor when needed. Lead and directed the work of others.Prepared and produced for the dinner service, ensuring excellent food quality and exceptional presentation.Ensures that all equipment and facilities are in good working order and is properly maintained.Worked under time constraints in order to meet department deadlines.Provided clear direction and achievable goals for the entire team.

Greater Los Angeles Area

Los Angeles, California

Ensured quality by properly rotating perishable and non-perishable products.Helped maintain food cost by limiting kitchen waste and through the efficient use of all products.Set up station according to restaurant guidelines.Prepared all food items consistently and as directed in a sanitary and timely manner.Consistently followed recipes, portion controls, and presentation specifications as set by the restaurant. Assisted in the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

Los Angeles, California

Assisted the Executive Chef and sous chefs in daily activities at The Bazaar by Jose Andres.Oversaw the preparation, cooking, and presentation of meals in a restaurant. Prepared, cooked, and presented various dishes, while enforcing strict health and hygiene standards in the kitchen.

Dana Point, California

Cooked for over 300 weddings/private events in the summer season alone, ranging from 10-600 guests.Created proper plate and platter presentations for banquets. Set up and operated action stations for banquet or buffet. Operated ovens, stoves, grills, woks, and fryers to prepare foods. Prepared ingredients for cooking, including portioning, chopping, storing, quality standards, presentation standards, and food preparation.

St. Helena, California

Responsible for checking and organizing inventory of daily produce received in the morning.Assisted Sous and Executive Chef directly with mise en place.Set up stations and prepared mise en place for garde manger, vegetable, and fish station.Followed recipe guidelines.Ensured proper sanitation and safety measures.

Accelerated Culinary Arts Program

B.S., Hospitality/Restaurant

Activities and Societies: Roundtable for Food Professionals, Director of Programs and Events Hospitality Management Council, Director.