Phu Lu Email and Phone Number

• Manages kitchen staff of restaurant reporting sales of $35,000+ weekly• Reduced food cost for restaurant by average of 8%. Previously at 40% to a consistent weekly average of 32%.• Implemented new systems for standardization of ordering, and prep• Executed seasonal meu changes • Introduced the use of local produce, cheeses, and meats

• Managed kitchen staff of cafe reporting sales of $20,000+ weekly for Subsidy account• Oversaw training of new hires in compliance with FFT standards• Responsible for scheduling the BOH and controlling food cost to meet budgetary requirements• Create, cost, and delegate execution of weekly menus• Create systems for standardization of ordering, prep sheets, and inventory sheets

• Manages kitchen staffs of two restaurants reporting sales of $220,000+ weekly. • Supervises 2 kitchens comprised of more than 50 employees• Oversees training of new hires in compliance to LEYE standards• Responsible for scheduling the BOH to meet budgetary requirements• Create, cost, and execute menu of monthly beer dinners for Tokio Pub

• Managed kitchen staffs of two restaurants reporting sales of $140,000+ weekly. • Supervised 2 kitchens comprised of 50 employees• Oversaw training of new hires in compliance to LEYE standards• Responsible for scheduling the BOH to meet budgetary requirements• Monitored the quality of raw and cooked food products to ensure that standards are met• Performed weekly inventory of both restaurants and analyses of food cost, maintained 27% food cost .• Adhered to disciplinary procedures in accordance t o LEYE standards• Conducted bi-annual employee performance reviews for BOH workers• Menu development and pricing/costing of weekly specials • Averted closure of M St. Kitchen by facilitating overturn as part of a collaborative management team• Reduced the sanitation scores from third party sanitation auditors of both restaurants during my time at MSK/SR

• Responsible for scheduling the BOH to meet budgetary requirements• Revamped current schedules to control labor costs; reduced labor costs by 15%• Placed orders for seafood, produce, meat, supplies, and dry goods • Spearheaded ordering and menu development for “Oysters and Champagne 2010” oyster and champagne tasting• Managed kitchen during dinner service, average dinner covers of 300, 400, and 250, respectively on Fri, Sat, and Sun • Recorded daily inventories for cost control• Maintained cleanliness and tidiness of kitchen through sanitation guidelines• Completed closing paper work duties (boomers, reconciliation, prep sheets)• Performed weekly sales analysis of Plat Du Jours