Andy Lee

Executive Chef

Location 15h@2xSanta Monica, CA

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Work Experience
  • Executive Chef

    Hey 19 Public House
    Jul. 2016 to Present (5 months)

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    Role & Tasks:

    Lowered food cost from 42% to 28.5% in one month and maintained
    Implemented a new BOH finance system including: daily declining sheet, labor cost, monthly inventory, purchasing, menu costing
    Conceptualized and executed spirit dinner tastings, banquets, off-site events

  • Executive Chef

    Rascal
    Sep. 2013 to May. 2016 (2 years and 8 months)

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    Role & Tasks:

    Conceptualized and executed monthly menu changes
    Conceptualized and executed Wednesday Burger Nights to increase sales by average of 17%
    Lowered food cost from 31% to 26% and maintained
    Increased check average 15% in first two month and maintained
    Increased food sales from 51% of total sales to 54% total sales and maintained (before liquor license)
    Cross-trained all kitchen staff to work multiple stations
    Conceptualized and executed “pop-up” cross promotions events
    Exceeded sales on both month to month, and annual basis in 2013, 2014, 2015

  • Executive Sous Chef

    Cafe Del Rey
    Apr. 2011 to Sep. 2013 (2 years and 5 months)

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    Role & Tasks:

    Developed seasonal menu changes with Executive Chef
    Conceptualized and executed wine pairing dinners
    Daily changing “Cinque Terre”, five course lunch special
    Increased lunch sales by 21% from 2011-2012
    Inreased lunch covers by 20% from 2012-2013
    Implemented a new ordering system for guest supply and lowered annual expense from 2% to .5%

  • Culinary Consultant

    Bitter Sweet Treats
    Nov. 2012 to Mar. 2013 (4 months)

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    Role & Tasks:

    Created a P&L system working with Chef/Owner
    Labor projection, declining sheet

  • Sous Chef

    Sonoma Wine Garden
    Jul. 2010 to Apr. 2011 (9 months)

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    Role & Tasks:

    Assisted the grand opening of the restaurant
    Developed monthly menu changes with Executive Chef
    BOH finance including: weekly declining sheet, monthly inventory, purchasing, menu costing
    Created weekly schedule for all BOH staff
    Trained in Aloha

  • Sous Chef

    Lazy Ox CanteenLos Angeles, CA, US
    Nov. 2009 to Jul. 2010 (8 months)

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    Role & Tasks:

    Assisted the grand opening of the restaurant
    Implemented a new BOH finance system including: labor cost, monthly inventory, purchasing, menu costing
    Created weekly schedule for all BOH staff
    Created Recipe Book with Exec Chef

Skills

Advanced Knife Handling

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Ordering / Purchasing

Commissary

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Expediting

Purveyor/Local Farmer Relationships

Fish Cookery

Fish butchery

Food / Beverage Pairing

Up to 100 covers a night

Up to 200 covers a night

Up to 50 covers a night

Meat Butchery

Meat Cookery

Menu development

Languages
Korean Fluent
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