Joanne Bae

● Oversaw production levels and quality on a daily basis to anticipate smooth dinner and brunch services
● Tackled ordering, scheduling, inventory, hiring, training of new staff, and line set up
● Executed the dessert program which consisted mostly of gelatos and cakes

● Completed a two month stage at Seoul’s acclaimed 1 Michelin restaurant by receiving the Mentor Grant Program scholarship
● Learned about traditional Korean royal court cuisine by helping execute a hyper seasonal 10 course menu

● Actively collaborate with the Chef de Cuisine to design a produce-driven and vegetable-focused menu
● Effectively maintain the order of operations for smooth brunch and dinner services as well as stocking up the

● Oversaw 50+ BOH employees to ensure quality dinner and brunch services of up to 800 covers per day
● Ensured that we abide by the company’s necessary food costs and labor costs
● Kept up to date with incoming produce from the local farmer’s market to rotate items on the hearth inspired menu

● Planned and executed an intimate, multi-course prix fixe menu in a timely and dependable manner
● Helped with the opening of the restaurant to earn its Michelin star in its first year
● Oversaw line cooks’ preparation and production to ensure quality dinner service
● Developed innovative and satisfying solutions to guests’ allergy and dietary restrictions

• Collaborated with chef/owner Jonathan Whitener to develop new additions to the menu
• Operated expo, cold stations, sauté, and grill stations across dinner and brunch service
• Handled product ordering on a daily basis

Prepare the necessary mise en place for my dishes for an intimate dinner service.
Maintain inventory for my assigned station.

• Assisted Jeong Kwan at her temple Baegyangsa on a daily basis in preparing temple food for various guests
• Learned the basics of cooking temple cuisine by working with seasonal and regional ingredients

• Planned and set up the necessary mise en place before the start of dinner service
• Put away, labeled and organized the produce delivered by local farmer’s markets on a daily basis
• Offered creative insights and experimented with ingredients inspired by Asian, Latin, Mideast and European cuisines
• Occasionally made staff meal using the variety of produce and spices offered at the restaurant
• Maintained clean and sanitary work stations at all times

• Read tickets and cook all orders to each guest’s specifications
• Effectively communicate with the rest of the line cooks to have orders ready at the same time
• Restock food supplies and equipment as needed
• Maintain clean and sanitary work stations on a daily basis
• Follow restaurant’s recipes to ensure quality and consistent products
• Specialize in making pizzas, pastas, salads, soups, appetizers and desserts