Jim Chen Email & Phone Number

Santa Clara, Ca, Us

Sunnyvale, Ca, Us

Promoted to Sous Chef with rapid adaptation to advanced responsibilities.Team Leadership: Transformed a mixed-performance team into a well-functioning unit through organized training, optimized workflow, customized communication, and goal setting.Inventory Management: Achieved high utilization and accuracy rates in inventory ordering, optimized menu to maximize available materials, and reduced costs while maintaining quality.Strategic Thinking and Teamwork: Contributed to company growth through strategic initiatives, vendor sourcing, and marketing support across different cafes.Strengths:Adaptability: Thrived during company restructuring, contributing to the renewal of the contract with Linkedin.Observation & Empathy: Quickly understood team members' strengths and motivations, effectively supporting and guiding them.Organizational

Gb

Manage a team to open the French Vietnamese restaurant from scratch, including designing menu, training staff, managing inventories and more.

Sunnyvale, Ca, Us

Led teams to offer Linkedin and Microsoft employees Michelin-star-quality food via Bon Appétit Management Company, which is an on-site restaurant company offering full food-service management to corporations, universities, and museums in 32 states.Responsible for California cuisine, an individual plate, cross-function station serving global and highest quality food among stations using mostly local ingredients. Design, interpret and adjust menu, as well as in charge of entire menu execution and provide training to cooks. Serves up to 500 dishes per day. Reported to Cafe Chef. Was promoted twice in six months. Was appointed to design special-featured menu, such as Taiwanese pork bun. Scope was doubled overtime including both California and Pure stations.

San Francisco, California, Us

Cook at Mister Jiu’s, a Michelin-starred restaurant in San Francisco and named No.3 Best New Restaurant in American 2017. Responsible for wok, garde manger, stream and fry stations. In charged of safe operating procedures of equipment, utensils and machinery. Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. Wrote creative, daily changing menus with corresponding order guides and prep lists. Printed out menus and order guides and wrote clear and concise prep lists daily. Established and monitored par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. Participated in the established purchasing/ordering process. Reported to Sous Chef. Covered wok station, which is one of the most important and challenging stations at the restaurant. Out-performed in most innovation projects where we brainstormed on creative new ideas for the restaurant.

As one of the three cooks/chefs in the kitchen, lead and responsible for all aspects of cold, fry, dessert, and grill station. In addition, set up operational procedures to ensure all stations are efficient. Reported to Executive Chef. Established first formal SOP operational procedures to ensure all stations are efficient, all ingredients volume is appropriate – limited food waste and always have enough ingredients for stations.

Led and responsible for all aspects of cold, fry, flat top , Peking duck, and dessert stations. Report to Executive Chef

San Francisco, California, Us

Line Cook │ 2016 - 2017Lead and responsible for all aspects of raw bar and oven station to support huge scale of 1000+ covers a day and fine-dinging quality. Report direct to Sous ChefPromoted from raw bar, where famous oysters, appetizers, raw fish, and salads were served, to oven station, where major entrées were served, in one month. Internship │ 2016Responsible for daily family meal for 100+ employees as externship of International Culinary Center Farm to Table progrram. Report direct to Chef De CuisineWas offered full-time position after the externship.

New York, Ny, Us

VP/General Manager, Corporate-Operated Stores │ 2013 – 2016Lead all all aspects of store management including sales and marketing, associate trainings, Standard Operation Procedure (SOP), human resource policies, organization structure, associate operation handbook and oversee 150+ store associates in Metro New York Area. Report direct to ChairmanEstablished first formal SOP to ensure store drink consistency, efficiency and qualityEstablished first formal HR system from scratch so associates have career development plans, performance measurement plan, promotion policy and other organizational policies to significantly increase associate engagement, performance and retention

New York, Ny, Us

Sr. Director, Supply Chain and Operation │ 2011 – 2013 Leads team of 30+ supply chain managers to coordinate between Distribution, Supply Chain, Product Planning, Store Operations, International Sourcing and 30+ major international/domestic suppliers to ensure profitability and quality of ingredients/supplies for 15 stores across the country. Leads Operation roadmap, talent development, defines desired franchisee experience, planned/executed strategy of distribution initiatives. Report direct to ChairmanReduced cycle time of international shipping by 10%. Improved forecasting accuracy by 15%. Reduced shipping cost per item by 12%, increased utilization of warehouse space and hourly workers by 20% by improving distribution system design, establishing data-driven product forecast and building re-order standard operational procedure and more Negotiates with major suppliers to reduce 10% of cost. Manages ongoing relationships with suppliers and franchiseesSupervises warehouse operations, decide equipment purchase to balance utilization and customer satisfaction, oversees full-time/hourly staff, develops metrics/analytics to improve/monitor performance to reduce turnover rate by 15%Lead strategic projects/initiatives that drive improved operational performance of the entire supply chain; develop and administer procedures, timetables, schedules and coordinate resourcesTransfer some ingredients, equipment, and store supply from international to domestic supplier to significantly decrease inventory cost

Oosterhout, Noord-Brabant, Nl

- Key start-up member of the Chicago branch location. Manage staffing of full-time team and responsible for supervising/balancing workloads in warehouse and office. Trained employees to perform daily operational functions, coach team, and developed guidelines for standard best practices to follow.- Reported directly to the president, responsible for managing all aspects of operations for a 14,000 square feet warehouse and office with a 5-person staff and leading 5 territory managers to serve over 500 customers in 40 states.- Processed 3,000 orders annually while managing 2,150 items with 15 product lines to generate generate $2MM annual sales and maintain an average 5% quarterly growth rate. - Identified special market demand in Chicago vicinity and launched the local delivery service, leading to the increase of the sales per customer by 15%, sales per order by 10%, and total sales by 40%.

Oosterhout, Noord-Brabant, Nl

- Supported functions in A/P, A/R, investigated goods to invoice receipt mis-matches, reconciled account discrepancies, payroll processing, and communicating credit approval status to customer.- Facilitated Service Manager in troubleshooting, resolving technical problems, fielding customer concerns, and return/repair issues. Helped simplify RMA procedure and reduced the process time from 7-9 days to 3-5 days.- Led effort to re-design Dalton’s product catalog and website providing more customer-centric information and user friendly interface resulting in 20% more customer traffic and 12% increased sales from new markets.

Oosterhout, Noord-Brabant, Nl

- Initiated a project for improving inventory control, resulting in the increase of the inventory accuracy from 80% to 95% and the reduction of the order fulfillment time from average 1 hour to 20 minutes.

Seattle, Wa, Us

- Assisted store manager in overseeing daily operation. Scheduled shifts and supervised 15 ‘Baristas’, making sure to demonstrate outstanding customer experience and provide quality beverage.- Designed in-store promotions and campaigns to increase store traffic by 7% and boost sales by 10%. In charge of pastry order, increased pastry diversity and decrease pastry dump rate from 8% to 4%.- Increase service levels by elevating store's customer satisfaction index from 94% to 98%. - Achieved Coffee Master status. Responsible for mentoring new trainees to become quality ‘Baristas’ and hosting seminars to teach public coffee knowledge.

Seattle, Wa, Us

- Provided high quality beverages consistently for all customers.- Discovered customer needs and appropriately suggested product with every customer to enhance service and meet sales goals.- Followed store policy and procedures for operational flow at each station and demonstrated clear communication with all customer and partner interactions.- Contributed to store goals for increasing sales and improving profits.

Taipei, Tw

Assisted in rolling out ISO standards to police department. Improved case file searching by developing a central database. Helped standardize operation procedures to improve service turnovers.

Farm To Table

Mba, Operations Management And Supervision

Bachelor, Business Administration