Sally Yu Email & Phone Number

Houston, Tx, Us

Rosemont, Il, Us

San Bernardino, Ca, Us

San Bernardino, Ca, Us

Rosemont, Il, Us

Awarded Southern California award 2020 Team up- Specialist of the YearUS Foods first ever National Diced Competition 2021 winner. People’s Choice & Judges Choice Food Fanatics Chefs collaborate with chefs and restaurateurs across the country. Responsibilities include introducing the latest US Foods products and innovations to local chefs, offering in-depth menu and recipe analysis for restaurateurs and consulting with operators on enhancements to help businesses succeed.

Celebration, Florida, Us

Montréal, Québec, Ca

Amaluna Tour

Los Angeles, Ca, Us

Working cross functionally between all departments managing operational strategic growth planning for new programs, national retail, e-commerce, private label, special projects, and continued process improvement. Initiate and improve KPI's SOP DocumentationData analysis and formation Program training and implementation New process injection Diagram and flow documentation Strategic labor planning Manufacturing machinery expansion Streamline initiations, critical planning and risk assessment New program and operational developments Direct daily activities to meet efficiency and profit goalsLead and shape new initiatives to meet organizational goalsNegotiate and monitor specific budgets, controlling costs where possibleGuide hiring, management, and scheduling of employees to meet key needsMechanics and Automation objectives Expansion National Retail development/LaunchOn-boarding, special projects and development of new business with operational scope

Los Angeles, Ca, Us

www.chefd.com Department head for West Coast operations at Chef'd El Segundo facilityStart-Up environmentActive KPI initiativesRevision of warehouse structure, roles and responsibilities E-Commerce & Fulfillment business strategiesTeam development and leadership enhancementLeading operational launch of new programs, promotions, partnershipsResearch & Development Daily lead managing teams for portioning processing and fulfillment Optimize storage of import and export of inventorySpearheading automation technology Process improvement and strategy implementationDrive data insights into action guiding strategic planningEnforcement of HACCP and other safety rules and regulations required by state and governmentManaging operational teams through aggressive growth spurts while implementing structure and standardized protocolAnalyze data to strategize profit growth opportunities, develop strategies to understand impact of growth activities on the direction of the business and adjust as new learning highlight new opportunities.Managing daily labor requirements against multiple brand/program forecasts. Experience with third party staffing agencies. Developing and implementing specific plans to optimize operational engagement through all facets, working closely with cross functional teams including CEO, business development, supply chain, sales, marketing and all executive leadership to create and manage a best in class experience.

Concord, California, Us

Corporate Executive ChefMethodology - San Francisco, CA Global Vegan and Whole30 insipired gluten, dairy, soy, refined sugar freeStart-Up ExperienceDay to day hands-on operational management of an all scratch kitchen overseeing food production and packaging for a subscriber home delivery food-tech based outlet as well as corporate catering. Menu development/costing/sourcing/executionFood safety and HACCP procedures/quality control programs Vendor relationships & supply chain managementMarket reports/analysis/budgets for labor, food and operational expensesTraining and leading a team hands on a working line level Consistently re-evaluating purchasing costs and negotiating when appropriateProject management/ multi-unit operationsSOP development and executionOversee a large food program. Creating, cooking, managing manufacturing production of over 4,500 meals a week plus ongoing catering accountsProjection build-outsAccomplishments:- Successfully helped triple the business within the first 6 months of employment. - Organized a successfully profitable Corporate catering business within the organization as another outlet for streamlining top line revenue- Curated premium, creative food program with the use of preservative free, organic, specialtyingredients and staying within budgeted food cost- Helped to build out a strong kitchen operations team and chefs- Successful management of implementing new programs/successful tactics in training- Met projected sales goals- Successful negotiations in contractual agreements/successful in handling budget requirements - Progressive use of back-end technical programs such as Microsoft Office, Caterease, internal admin system- Managing multiple operations

Celebration, Fl, Us

Bay area downtown San FranciscoNew American Gastropub/ Hotel Sperowww.jasperscornertap.comResponsible for day to day operations for Restaurant, Serrano Hotel Banquets/Catering, and IRD (In room dining) Overseeing P&L, checkbooks, scheduling, budgets and labor. Purchasing Training, accounting/HR responsibilities Conception and creative menu development. Meeting sales goals for a high volume boutique hotel restaurant with minimum of 200,000.00 in monthly sales. Inventory cost controls/management Hands-on direct public relations and marketing HACCP/ Safety Introduced standardization to recipe costs, inventory management, employee relationsHR policies, high quality food consistency Doubled breakfast sales with implementing new breakfast programs and hotel guests captures Increased food quality and guest perceived value of menu items and dishes Implemented new menu items Strong leadership, entrepreneurial approach, office management, payroll and general accounting, creativity, passionate approach to food and people. Knowledge of budget vs. Forecasts, P&L statements, food & labor costs/control. Involved with Marketing and Public Relations.Managed a brigade while entertaining Banquet, Restaurant and In Room Dining programs in a fast paced high volume environment.

Montréal, Québec, Ca

Enthusiastic cooking combined with dedicated travel: Preparation of house made healthy and worldly cuisine- creative meals, pastries, salads, desserts, and inventive health oriented global cuisine. Hands on menu development, budget control, ordering, costing, and scheduling. Traveling with staff consisting of artists/performers, production team, technical crew (cooking brunch, Lunch, Dinner). Execution of set-up and breakdown of the kitchen during relocations every 1.5 months. New hire, training procedures, employee retention with execution of standards by leading local temp staff in each city we attend. Skill-set execution of leadership, time management, cleanliness, set-up and breakdown of the kitchen, creative ingredient use, specific allergen/like/dislike knowledge of diners.Construction evaluation/repositionOperation organizationMarket strategySourcingCountries Toured: Canada, United States, New Zealand, Australia, South America

Under the direction of Chefs Andrew Spurgin, Antonio Friscia, and Brian Malarkey- In conjunction with "Snake Oil Cocktail Company". Campine San Diego. Catering and events company. Large/small scale production set-upCleanliness at all timesManagement of catered eventsSet-up/BreakdownStation and product knowledgeCraft platingProduction and preperation

Hosts and Mentors Chefs Hubert Keller, and Susan Feniger put on a series of cook-offs and challenges. 3 Contestants from around the globe, compete to win the honor of being mentored, and serious bragging rights. Sally Yu- A finalist, one of 3 featured in the show. Culled from thousands of applicants around the world. Budweiser Presents- a Pilot Series. Executive Producer Evan Weinstein and Executive Co-Producer Cynthia A. Palormo created shows within the series featuring amateurs competing in sports, such as baseball, soccer and stock-car racing, as well as other fields, including music and cooking.Cooking segment aired nationwide, and globally online in February, 2012.

Successfully helped led the business growth from one to multiple locations within a year with a gross volume of over 3.5 million dollars annually over a 4-6 month period.Corporate structure development Cost controlInventory controlBusiness developmentHuman resourcesPayrollContract managementPurchasingRetail management SOP's Real estate acquisition business material development- aided in logo, corporation structure, employee handbook, expansion

Food High was developed distinctively from Sally Yu's passion for Food, People, and Life. Originated in San Diego, California

Contracted to help increase visability. Application of gorilla tactics Organized tastings and gatheringsBooked events and organized gatheringsBuilt relationships with San Diego Luxery HotelsCreated Marketing Materials such as fliers, brochures, cards, etc.

Involved in direction of set-up. Primarely in charge of bringing on new clientele for gourmet home delivery services and catering. worked closely with the Chef and the owner to produce top knotch servicing and food. Coordinated Menus, dinner/lunch set-ups, established relationships with the community, attended functions, and directed service during events. Prepared budgets, spreadsheets, and proposals, answered questions, Ordering, and route set-up. Played a role in Marketing and Advertising to expand our base of already growing clients.

Importer and Distributor of fine whole leaf teas.Countries: ChinaAfrica- Sri LankaIndiaWholesale, Retail, Internet Sales

Concept development from start to finish. At the young age of 21 Sally tasted her first bite of entrepreneurship. Room Euphoria was located in La Jolla, California on prime- Prospect Street as San Diego's first Asian Fusion Hot Pot Restaurant. Staffing- TrainingMenu DevelopmentConstruction RevampLicense and InsuranceDesignKitchen ReconstructionMarketing/PromotionsPublic RelationsForecast/Budgets/Cost Control

San Diego, California, Us

Hot and cold food appetizers, soups, salads and pastries. Self-prep and service daily.Worked closely with Executive Chef in daily/weekly menu planning Fine dining establishment. 100-160 touches a day, genre was California Cuisine Fine Dining.Involved with catering for the Cypress Banquet facilities. Our onsite catering facility

Lead Chef in daily handmade fine chocolates and chocolate bars, chocolate truffles and other fine chocolate pieces. Assisted as a Barista "Coffee Bartender"Developed unique and complimenting flavors for menu development and productionLead private chocolate and wine pair tastings SalesSpecialized in crystallization of fresh flowers for use in chocolate bars. CateringItems made: Pate Gelee's, caramel and chocolate truffles, chocolate bonbons, hand dipped and decorated strawberries, chocolate fondues, chocolate sculptures, hand-dipped specialty dried fruits and special pastries.