Zackery Lam Email & Phone Number

Pleasanton, California, United States

While working at Bon Appetit Management Company, I further enhanced my leadership and cooking skills. I was promoted to the Sous Chef position and was tasked with leading, managing, and mentoring my staff. Being the Sous Chef, I was in charge of ordering, cost control, menu planning, and quality control tests(Sanitizer, food storage, temperature control.

Seattle, Washington, United States

I was contracted with Flagship to work at a high profile tech company's specialty kitchen. I was placed in an Asian kitchen, where menus rotated daily, but each week featured a different cuisine. I was able to learn specialized cooking skills and eventually became a trainer, helping to guide and teach new hires navigate their way through the kitchen. My.

Seattle, Washington, United States

During my time at Cornish, I was able to continue learning and refining my skills. At this location, my clientele had shifted from working professionals to college students. I was tasked with creating daily entrees that would entice students as this was one of the few dining locations available. Here, I was also able to step up into an interim line cook.

Seattle, Washington, United States

I expanded my knowledge and efficiency around the kitchen in this position and at this location. As a line cook, I was responsible for breaking down the breakfast station, managing the grab and go station, and attending the salad and deli bar. In addition to running those stations, I also created new daily and weekly soups as well as creating new weekly.

Practiced and implemented Servsafe procedures and responsibilities Preparation of food and waste management Created a work environment that customers and other employees enjoyed