Skyy Lorez

Hi, I'm Skyy Lorez.

I've been in kitchens for the past 14 years working my way up from dishwasher to executive chef and have always wanted to expand my knowledge of bartending. So when I started traveling Thailand I found work doing just that, for events like the famous full moon and half moon parties, along with luxury villas, hotels, and hostels. This, plus my past background helped me find a passion for bartending. Now I want to continue learning more by working as a bar-back to learn this trade the same way I did as a chef. 

General Manager, 06/2022 － 01/2023 

Echo Beach Hostel － Thailand, Thailand

I Maximized customer engagement and satisfaction by delivering excellent customer service.

Generated daily operational and sales reports for corrective action or continuous improvement.

.Engaging with guests to ensure the satisfaction of their stay

Created plans and communicated deadlines to complete projects on time.

Troubleshoot problems and diagnosed system faults.

Maintained clean, safe working environments to eliminate accident risks.

Developed team communications and information for meetings.

Resolved customer queries and problems using effective communication and providing step-by-step solutions.

A party promoter for daily events

Executive Chef, 07/2020 － 06/2022 

The Standard Pour － Dallas 

Directed a team of 30+ kitchen staff, assigning daily/nightly tasks.

Oversaw high-volume restaurant service, serving 300+ covers daily.

Organized regular staff get-togethers to improve FOH and BOH relations and work culture.

Developed a diverse 25-item menu for a busy gastro pub.

Inspected individual portion control to reduce daily wastage.

Delivered training for Sous-Chefs, Line Chefs, Dishwashers, and Kitchen Porters.

Monitored and reordered dry goods and cold room stock.

Negotiated with suppliers to secure high-quality and excellent value produce.

Taught kitchen staff about proper nutrition, food allergies, and dietary issues.

Banquet cook / Outlet supervisor, 08/2016 － 12/2019 

The Chateau － Incline Village 

Monitored quality, presentation, and quantities of plated food across the line.

Catered for large corporate and special events with 300+ guests.

Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.

Partnered with wait staff to deliver delicious cuisine and uphold the establishment's reputation.

Completed regular inspections of work and food quality to verify conformance with specifications.

Established clear standards for cooking, garnishing, and presenting food.

Supervised the work of cooks and kitchen helpers helping to keep the kitchen running smoothly.

Enforced health and safety standards for food storage, preparation, and handling.

High-school graduated 2010

Trade-school graduated 2015