Timmy Kang Email & Phone Number

San Diego, CA, US

Santa Clara, California

Palo Alto, CA

• Responsible for the quality of the coffee and hospitality program at the cafe, acting as an in-store extension of our Barista Training and Quality Control Departments. The Lead Barista serves as a role model to their.
• Lead by example at all times to show your cafe how a highly skilled and hospitable barista approaches their work in preparing drinks and food, serving guests, and helping teammates; consistently meeting Blue Bottle's.
• Develop strong and successful working relationships with co-workers and promote a spirit of inclusivity and teamwork among all team members in the cafe
• Offer positive and/or constructive feedback to team members on the quality and consistency of drink preparation, food preparation, cleanliness, professionalism, and customer service
• Be knowledgeable on each rotation of coffee offerings (attributes, preparation) through cuppings and coordination with the Training, Quality Control, Production teams
• Release new coffee and food offerings in the cafe, working with management to decide when new offerings will be put on bar and then educate and inform the cafe team about them

Oakland, CA

• One of four team members creating and executing processes for New cafe openings at Blue Bottle Coffee nationwide. Responsibilities included:
• Promoting high standards in hospitality and quality of product for hundreds of guests on a dailybasis. Sought out feedback from both external and internal customers to better cafe operations.
• Consistently recognized for great service and guest satisfaction.
• Project Management: Learned the processes bridging the construction and opening stages ofnew store locations, then provided on-site assistance for multiple cafes.
• Aligning Values: Promoted company values in hospitality, sustainability and deliciousnesswithin a fluid team composition.
• Guest Focus: Worked alongside the Cafe Leader to approach guests’ needs with a freshperspective.

Menlo Park, CA

• Passionate about coffee, food and creating incredible guest experiences grounded in respect, empathy, and recognition. Responsibilities included:
• Delivering impeccable hospitality to our guests and my fellow teammates.
• Working in a team to dial in and serve a selection of delicious coffees in a variety of different brewing methods.
• Staying knowledgeable about Blue Bottle’s current coffee and food offerings through tastings, cuppings and information.
• Drank ours and others coffee and espresso drinks regularly at Blue Bottle cafes to ensure quality, uphold our standards, to keep developing my coffee palate.
• Supported my team in keeping the cafe running smoothly and beautifully.

Saratoga, CA

• Regulated produce and wine inventory for a restaurant rewarded both a Michelin Star and GrandAward. Executed French cuisine at a high level for a daily average of 150 diners. Collaboratedhand-in-hand with the head chef.
• Account Administration: Fostered close partnerships with local food purveyors, sought outparticular ingredients desired for a seasonal tasting menu.
• Team Development: Trained new hires in culinary technique and restaurant protocol.
• Culture Building: Fostered a team culture of creativity, reinforcement, and inspiration whilemaintaining a sense of humor.

Ann Arbor, MI

• Conceptualized a vessel, design, and menu for one of the first mobile food carts in the state ofMichigan.Responsibilities included:
• Brand/Social Media Management: Maintained upkeep on the online profile of a growingbusiness. Developed a brand on Instagram, Twitter, and Facebook.
• Event Planning: Managed a weekly roster for the cart including farmer’s markets, birthdays,music festivals and a variety of other events.
• Staffing: Interviewed, hired, trained and scheduled full time staff.

Psychology

Activities and Societies: Model UN, Campus Activity Board, WHCL Radio Station

Grand Diploma In Culinary Arts

Hospitality Administration/Management