John Ly

Executive Chef at Episcopal High School
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Contact Information
us****@****om
(386) 825-5501
Location
Houston, Texas, United States, US
Languages
  • English -
  • Cantonese -
  • German -
Skills

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Bio

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Credentials

  • Food Service Manager Certification
    Learn2Serve
    May, 2016
    - Oct, 2024

Experience

  • Episcopal High School
    • United States
    • Higher Education
    • 1 - 100 Employee
    • Executive Chef
      • Nov 2019 - Present

  • Norris Conference Centers
    • United States
    • Events Services
    • 1 - 100 Employee
    • Executive Chef
      • Oct 2017 - Nov 2019

  • Mortons Grille
    • the woodlands, tx
    • Executive Chef
      • Aug 2016 - Sep 2017

  • Strata Restaurant & Bar
    • Houston
    • Executive Chef
      • Nov 2009 - Jun 2016

      Built and designed entire restaurant from the ground up. Created and implemented all food, special events, wine dinners and catering menus. Established standardized recipes, labor and cost guidelines and menu analysis. Managed food cost, inventory, labor and employees Built and designed entire restaurant from the ground up. Created and implemented all food, special events, wine dinners and catering menus. Established standardized recipes, labor and cost guidelines and menu analysis. Managed food cost, inventory, labor and employees

  • Fu Lee Chinese Restaurant
    • Kingwood, TX
    • Restaurant Manager
      • Jun 2007 - Sep 2009

      Worked every position in front and back of the house. Supervised front of the house and back of the house operations. Responsible for conception, implementation and marketing of food delivery system. Worked every position in front and back of the house. Supervised front of the house and back of the house operations. Responsible for conception, implementation and marketing of food delivery system.

  • Perry's Steakhouse & Grille
    • United States
    • Restaurants
    • 300 - 400 Employee
    • Sous Chef
      • Nov 2006 - Jun 2007

      Managed labor, food cost and employees. Oversee production of all menu items to ensure quality and consistency. Motivated staff and provided a positive work environment. Managed labor, food cost and employees. Oversee production of all menu items to ensure quality and consistency. Motivated staff and provided a positive work environment.

  • Hilton Americas - Skyline Bar and Grill
    • Sous Chef
      • Aug 2005 - Nov 2006

      Prepared, cooked and presented food in a high volume fine dining environment. Progressed from sauté to grill to sous chef within six months. Manage other cooks to ensure work was completed in a timely manner Prepared, cooked and presented food in a high volume fine dining environment. Progressed from sauté to grill to sous chef within six months. Manage other cooks to ensure work was completed in a timely manner

Education

  • The Art Institutes
    Associate, Culinary Arts
    2003 - 2005
  • The University of Texas at Austin
    Computer Science
    1996 - 2000

Community

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