Na Stephan Email & Phone Number

Communication Skills: Communicate with other staffs polite and effectively.  Work harmoniously with co-workers, manage and educate team members, Multi-Cultural Cuisine: Skilled in French/Italian/Japanese/Korean/Kosher style cuisineAbility to perform under high stress without compromising  the quality of food & serviceOrganizational Skills: Recognized by managements for timely completion of projects, and proven ability to balance priorities in a face paced environment.Advance proficiency in Microsoft Office: Word, Excel, Outlook, Power pointExecutive ChefMarch 2023 - present The Thornhill Club. Thornhill, ONExecutive Sous Chef                                                                                                                   Feb2019 -March 2023Bayview Golf & Country Club. Thornhill, ONInspired & supported team members, help improve kitchen performance, and create productive & positive work environmentImproved solid culinary skills and methods.  Adopted multi-cultural culinary skills from Asian, Kosher, Halal, French, Italian, Mediterranean cooking experiences in addition to Western cuisine background. Monitored consistency of food quality to boost customer satisfactionIn charge of catering /banquet food services for various events pre-pandemic. Chef de cuisine                                                                                                         July 2016- Jan2019Hashi Izakaya. Toronto, ONFirst in commend in the kitchen, responsible for labor and cost control.  And making sure stock control as well as rotation.Design menus, theme nights, implementing fusion Japanese cuisine with Western cuisine backgroundMonitor portion control and the food is plated in an attractive manner, resulting reduced food waste by 30%.Chef de partie, a Grill Chef                                                                                   Sep2015- May 2016Café Boulud. Four Seasons Hotel. Toronto, ONThird in command in the kitchen, helping Sous Chef to run kitchen and manage #_5 staff membersIn charge of the Grill station, Butchering, Saucier, and organized major theme nights.  Guided #_5__ assistants. Chef de partie                                                                                                           Aug 2014- Oct 2015BUCA. Toronto, ONGrill station, preparing fish, meat, and saucesSupervising other stations and support pasta station.Assist Sous chef and Chef de cuisine with inventory, procurement, recipe and menu design.