HaengJoon (Greg) Lee

Line Cook

Location 15h@2xNYC

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Summary

- 3 years of experience as cook in French dining, Italian bistro, and Japanese izakaya
- Le cordon bleu diplome de cuisine
- Knowledge of culinary techniques and application, such as sous vide, as well as knife skills
- Highly experience controlling food quality with hygiene and sanitary practice
- Experience monitoring and ... Read more

- 3 years of experience as cook in French dining, Italian bistro, and Japanese izakaya
- Le cordon bleu diplome de cuisine
- Knowledge of culinary techniques and application, such as sous vide, as well as knife skills
- Highly experience controlling food quality with hygiene and sanitary practice
- Experience monitoring and maintaining freshness of all food items
- Experience developing new menu in accordance of seasonality
- Inventory management
- need a visa sponsorship

My Dream Job is Good food. Good people to work with.

Work Experience
  • Line Cook

    MoGookJeongSeo
    Jan. 2016 to Nov. 2016 (10 months)

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    Role & Tasks:

    - Introduced to the Japanese haute cuisine, kaiseki
    - Fillet a variety of fresh fishes daily, and perform other daily preps
    - Due to lack of dedicated service personnel for customer, required to perform as cook and
    server simultaneously
    - Check and maintain freshness of food item, and schedule preps and inventory

  • Culinary Stagiaire

    A.nd Dining
    Nov. 2015 to Dec. 2015 (1 month)
  • Line Cook

    A Cote
    Jul. 2015 to Oct. 2015 (3 months)

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    Role & Tasks:

    - Purchase at market and order ingredient daily based on reservation
    - Served as both cook and hall server from performing daily preps to serving the finished plates
    to customers
    - Search new vendors in order to use new ingredients

  • Line Cook

    La Saveur
    Sep. 2014 to Jul. 2015 (10 months)

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    Role & Tasks:

    - Served as Jr. Sous Chef
    - Order necessary inventory on a daily basis
    - Train and supervise new staffs
    - check and maintain freshness of food items and schedule preps and inventory

  • Chef de Partie

    Baker's table
    Jul. 2014 to Sep. 2014 (2 months)

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    Role & Tasks:

    - Order necessary inventory on a daily basis
    - Quality control and supervise staffs
    - Served as kitchen manager

  • Commis / Line Cook

    Mad for garlic
    Mar. 2008 to Sep. 2009 (1 year and 6 months)

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    Role & Tasks:

    - perform daily preparation in accordance of expecting consumption for lunch and dinner
    - produce pizzas, pastas, risottos and salads as station assigned
    - support monthly inventory

Education
  • Computer Science
    Universiry of Rochester
    Sep. 1995 to Mar. 2003
  • High School
    United Nation International School
    Sep. 1993 to Jun. 1995

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    Summary

    High School

Skills

Advanced Knife Handling

Chopping

Ordering / Purchasing

Ordering / Receiving

Dough Making / Portioning

Dressings

Pasta making

Pizza Cooking

Portioning

Family Meal

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Smoking

Food Safety Knowledge

Sous-vide

Frying

Kitchen Cleaning/Sanitation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Certifications & Courses
  • cuisine
    Le Cordon Bleu
    Mar. 2008 to Mar. 2009
Languages
English Fluent
Japanese Intermediate
French Basic
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