Adobe Creative Suite
Cullen John Kong
Chef
Chitré,Herrera
Summary
Self-motivated Chef with 28 years of expertise preparing memorable dishes with fresh ingredients. Well-trained in Caribbean/Asian cuisines. Master in Caribbean Sushi and meat brining techniques.
Proficient Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges.
Enthusiastic and eagerto develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food. Eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of tasks and motivated to learn, grow and excel in the restaurant industry.
Overview
24
24
years of professional experience
9
9
years of post-secondary education
2
2
Languages
Work History
Chef Manager
Food Shack
Torio, Veraguas
09.2021 - 01.2022
- Created menus, managed stock and purchasing, accounts, menu design, preparation of dishes, plating and presentation, wine and drink pairing.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Produced and plated variety of exotic local fruit-based desserts and after-dinner plates.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
Head Chef
El Castillo Caribeño
Portobelo, Colón
09.2020 - 07.2021
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Supervised and enhanced work of 5-person team producing more than 75 plates per day.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Forecasted supply needs and estimated costs.
- Produced revolutionary menu offerings to put establishment on local, regional and national map.
- Verified compliance in preparation of menu items and customer special requests.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Interacted with guests to obtain feedback on product quality and service levels.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Utilized my vast experience in Graphic Design to create and produce attractive and durable daily and specials menus, and in-house signage.
Kitchen Crew Trainer /Head Chef
Restaurante Centollos Place
RIo Abajo, Panama City
09.2019 - 01.2020
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Wrote contracts for company employees, working towards satisfactory agreement between executives, employees and personal goals.
- Trained and mentored 5 personnel hired to fulfill various roles.
- Identified workers with specific skill sets to recommend for promotions or raises.
- Improved operations through consistent hard work and dedication.
- Used Microsoft Word and other software tools to create documents and other communications.
- Led projects and analyzed data to identify opportunities for improvement.
- Developed and maintained courteous and effective working relationships.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Verified compliance in preparation of menu items and customer special requests.
Catering Chef
Kong´s Sushi
Panama City, Panama
05.2018 - 09.2020
- Conceptualized Sushi menus to account for dietary restrictions, food allergies and personal requests.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Created catering menu based upon client specifications, event type, dietary needs and budget.
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Consultant Chef
My Caribbean Soul
New Jersey, U.S.A
01.2011 - Current
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Reduced food costs 18% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked with customers to understand needs and provide excellent service.
Chef/Owner
OMG! a tapas bar. Mullins Beach
Mullins Beach, St. Peter, Barbados
01.2011 - 01.2015
- Small, trendy Tapas restaurant catering to locals and tourist alike and specializing in Caribbean, Asian and European fusion small plates.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Interacted with guests to obtain feedback on product quality and service levels.
- Cooked memorable dishes that brought new customers into establishment.
Chef/Owner
Kong’s Sushi, Barbados, St. Michael
, WI.
01.2010 - 01.2015
- Delivery company specializing in creative, innovative Caribbean/Japanese fusion cuisine.
Education
Applied Culinary Arts - Culinary Arts
Corcoran School of Art
Washington DC, USANo Degree - Applied Science - Culinary Arts
Montgomery College – The Culinary Arts Institute
Maryland, USA 05.1995 - 09.1997
Associate of Arts - Applied Science, Studies- Culinary Arts
Barbados Community College
St. Michael, Barbados6 O´Levels - General Studies
Presentation College
St. John, Barbados 05.1983 - 09.1989
Skills
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Accomplishments
- Achieved success by introducing Caribbean Sushi, my own creation to the Panama public, with great response.
- Received accolades for introducing authentic traditional Caribbean cuisine to Panamanian patrons.
Software
Microsoft 360
Social Media
Timeline
Chef Manager
Food Shack
09.2021 - 01.2022
Head Chef
El Castillo Caribeño
09.2020 - 07.2021
Kitchen Crew Trainer /Head Chef
Restaurante Centollos Place
09.2019 - 01.2020
Catering Chef
Kong´s Sushi
05.2018 - 09.2020
Consultant Chef
My Caribbean Soul
01.2011 - Current
Chef/Owner
OMG! a tapas bar. Mullins Beach
01.2011 - 01.2015
Chef/Owner
Kong’s Sushi, Barbados, St. Michael
01.2010 - 01.2015
No Degree - Applied Science - Culinary Arts
Montgomery College – The Culinary Arts Institute
05.1995 - 09.1997
6 O´Levels - General Studies
Presentation College
05.1983 - 09.1989
Applied Culinary Arts - Culinary Arts
Corcoran School of Art
Associate of Arts - Applied Science, Studies- Culinary Arts
Barbados Community College
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