Andy Ngo

• Assisted Executive Chef in menu planning, recipe development and kitchen operations.
• Organized and maintained the daily mise en place for all stations.
• Managed food inventory, ordering and receiving of products from vendors.
• Trained and supervised junior cooks in proper culinary techniques.
• Maintained a clean work area to ensure compliance with health regulations.
• Ensured accurate completion of prep lists and production sheets on a daily basis.
• Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
• Monitored food temperatures during storage, preparation and service to meet safety standards.
• Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
• Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
• Modified existing recipes based on availability of ingredients or customer requests.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Monitored food products, driving quality, freshness and integrity.

• Prepared my station before the start of service each day
• Ensured that all needed supplies were present before work
• Worked effectively with all kitchen personnel, to promote a happy working environment
• Worked in regards to Food Safety Regulations
• Organism the events or functions
• General prepare
• Focus on portion and cost control.

• Worked in a busy Asian fusion restaurant
• Safely stored food items, and kept inventories
• Prepared food carefully in response to customer requests or allergies
• General prepare
• Focus on portion
• Check stock every day.

• Safely stored food items, and kept inventories
• Prepared food carefully in response to customer requests or allergies
• Making stock for soup
• Function prepares
• General prepare
• Making the Menu
• Organizing the stock and staff roster
• Focus on portion and cost control
• Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests
• Delivered exceptional, friendly and fast service.

They allergies, dietary needs and other special requests.

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Monitored inventory levels to ensure adequate supplies on hand.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Performed weekly inspections of all equipment for safety compliance.
• Established standard procedures for plating presentations.
• Complied with all health department regulations regarding proper food handling methods.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Created a positive work environment by encouraging teamwork among staff members.
• Performed as head chef to maintain team productivity and restaurant quality.

• Assisted with food preparations prior to service
• Made sure food at my station was ready before needed
• Handled food with cleanliness and care
• Cleaned kitchen and organised cooking utensils
• Worked with other restaurant staff to ensure success
• General prepare
• Making stock
• Deep Fryers
• Breakfast service.

• Made sure food at my station was ready before needed
• Handled food with cleanliness and care
• Cleaned kitchen and organized cooking utensils
• Worked with other restaurant staff to ensure success
• General prepare
• Making stock.

• Consisted of a cold larder section
• Deep fryers
• Functions prepare
• General prepare
• Making stock for soup
• Breakfast service.

• Muse en place for function
• Handling function service
• Handling dinner service.