Keng Yang
Brooklyn Park
Summary
Culinary professional with experience as Chef and Dietary Director, excelling in kitchen operations and team collaboration. Achieved enhanced patient satisfaction through visually appealing, nutritious meals while maintaining strict food safety standards. Proven ability to manage inventory effectively, reduce waste, and foster a positive workplace culture.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Chef and Dietary Director
Wealshire
12.2020 - 03.2025
- Coordinated special events such as holiday celebrations or themed dinners that provided an enjoyable dining experience for both patients and staff members alike.
- Streamlined kitchen operations for increased efficiency by optimizing meal preparation processes and staff work schedules.
- Enhanced the overall dining experience for patients by creating visually appealing, nutritious, and delicious meals.
- Maintained a clean, safe, and sanitary work environment in compliance with state health regulations and industry best practices.
- Promoted a positive workplace culture characterized by open dialogue about ideas for improvement initiatives while encouraging constructive feedback from colleagues across various functional areas within our organization.
Chef and Culinary Director
Cura
09.2019 - 06.2021
- Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
- Maintained a safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
- Increased customer satisfaction with high-quality dishes prepared consistently using fresh ingredients and creative presentations.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
Float Chef and Sous Chef
Walker Methodist
01.2018 - 09.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Cook, Chef Manager
St. Theresa
12.2012 - 12.2018
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Server, Dishwasher, Cook
Samaritan Bethany
06.2005 - 05.2012
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
Education
Bachelor of Science - Environmental Biology
Winona State University
Winona, MN05-2011
Associate of Arts - Biology
Rochester Community And Technical College
Rochester, MN05-2010
High School Diploma -
John Marshall High School
Rochester, MN06-2006
Skills
- Food safety and sanitation
- Customer service
- Cooking techniques
- Kitchen operations
- Food quality
- Team collaboration
- Kitchen management
- Inventory management
- Staff coordination
- Cost control
Certification
- ServSafe Food Handler's Certification
- Certified Food Protection Manager
Timeline
Chef and Dietary Director
Wealshire
12.2020 - 03.2025
Chef and Culinary Director
Cura
09.2019 - 06.2021
Float Chef and Sous Chef
Walker Methodist
01.2018 - 09.2019
Cook, Chef Manager
St. Theresa
12.2012 - 12.2018
Server, Dishwasher, Cook
Samaritan Bethany
06.2005 - 05.2012
- ServSafe Food Handler's Certification
- Certified Food Protection Manager
Bachelor of Science - Environmental Biology
Winona State University
Associate of Arts - Biology
Rochester Community And Technical College
High School Diploma -
John Marshall High School
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