Travis Yuen Email & Phone Number

Greater New York City Area

Current Broth Team Leader and former Grill Team Leader

Manhattan

- Design and create multi-course themed menus for specialty events- Manage preparation and presentation of each course, train line cooks and introduce course details to dinner guests- Coordinate with beer reps and distributors on choosing the right product for the event- Collaborate with CEO on cocktail pairings and scout locations for possible events

1359 1st Avenue New York, New York

• Design and implement seasonal dinner menu.
• Lead line cooks in the preparation, cooking, and presentation of menu items.
• Train and manage line cooks to ensure quality output and quick service.
• Direct kitchen staff in the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Coordinate meat, produce, and bread orders ensuring appropriate levels of inventory are stocked and available at all times.
• Design and cater party and event menus for the Ronald McDonald House (min 150 guests)

1 West 3rd Street New York City, New York 10012

• Design and implement seasonal lunch, brunch and dinner menus.
• Lead up to five line cooks in the preparation, cooking, and presentation of menu items.
• Train and manage line cooks to ensure quality output and quick service.
• Direct kitchen staff in the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas, directly resulting in NYC DOH Grade A standing.
• Coordinate meat, produce, and bread orders ensuring appropriate levels of inventory are stocked and available at all times.
• Collaborate with beer reps and distributors on bar’s seasonal draft and bottle selections as well as monthly beer dinner beverage selections.

1 West 3rd Street New York, New York 10012

• Ensured recipes, portion control, and presentation specifications are followed as set by Executive chef.
• Supervised the receipt, storage, and rotation of all food stock, ensuring quality and purity of raw food and kitchen ingredients.
• Maintained kitchen inventory and placed orders, consulting with purchasers as needed.
• Helped lead and train kitchen staff on preparation and execution of all menu items in with regards to their various stations on the line.

5-14 51st Ave Long Island City

• Created and designed seasonal Brunch/Dinner menu that complimented eclectic beer styles that were offered
• Trained and lead up to 5 line cooks in the preparation, cooking and presentation of menu items to ensure quality output and quick service
• Manage kitchen hiring, performance outages, and termination of cooking staff; manage Back of House work and time off schedules.
• Directed BOH staff in the cleaning, sanitation, and organization in the kitchen, walk-in coolers, and all storage areas
• Coordinated meat, produce, and bread orders ensuring appropriate levels of inventory are stocked and available at all times.
• Created and Designed special dinner menus ranging from 5-7 courses for themed events such as monthly beer dinners and craft beer week, food themed events such as Aporkalypse and Curryfest.

• Created specialized menus incorporating dietary restrictions of guests and other client specifications.
• Managed the preparation, cooking, and presentation of each meal maintaining quality standards.
• Maintained kitchen inventory and placed orders, consulting with purchaser as needed.

New York, New York

• Viewed, analyzed and reported on websites; clarifying and rating the content in specific categories
• Differentiated website content based on industry acceptability
• Synthesized trends and themes in content and created new categories and definitions as necessary
• Worked within a team evaluating different levels of acceptable content to ensure proper and timely classification while understating the advertisers goals.

Garden City New York

• Provided on-site international and domestic travel arrangements for AAA members using APOLLO reservation systems
• Advised members of travel needs, resolved member issue complaints
• Ordered and stocked AAA preferred vendor brochures

Bachelor Of Arts, Communications

Grand Diploma, Culinary Arts