Michael Luan

Sous Chef

Location 15h@2xLas Vegas, NV

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Summary

A main goal of mine is develop a kitchen based on true teamwork , desire and commitment.
It's been a long road but in the last few years I've propelled my growth in the kitchen with recipe creations/development and leadership..
In my free time I enjoy reading , researching, tennis and nature..

A main goal of mine is develop a kitchen based on true teamwork , desire and commitment.
It's been a long road but in the last few years I've propelled my growth in the kitchen with recipe creations/development and leadership..
In my free time I enjoy reading , researching, tennis and nature..

My Dream Job is To own a chain of restaurants that tell a story of culture , history and the sign of the times

Work Experience
  • Sous Chef

    Borgata Hotel Casino & SpaAtlantic City, NJ, US
    Jun. 2003 to Dec. 2015 (12 years and 6 months)

    See Details

    Role & Tasks:

    Lead cook at 3 fine dining restaurants
    - broiler, sauté

    Sous chef 14 months at Buffet
    - ordering , supervisor

    Kitchen manager ( Violette's Vegan)*
    - ordering , production, expediter

    Awards:
    * best vegan French Toast
Education
  • Health Coach
    Jan. 2009 to Apr. 2011

    See Details

    Certification Degree

    Summary

    The awareness of everyone's unique bio- nutritional needs with 100s of culture and dietary approaches

Skills

Advanced Knife Handling

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dressings

Enforcement Of Safety / Sanitation Standards

Portioning

Expediting

Family Meal

Fish Cookery

Saute

Servesafe Certified

Food Safety Knowledge

Gluten Free

Grilling

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Vegetable cookery

Meat Cookery

Wok Skills

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