Thi Thuy Hoang

- Managing budgets, controlling cost ( e.g: labor, inventory) and analyzing financial reports to ensure the store operates efficiently.

- Training new employees on store policies, procedures, menu items, customers service standards and food safety protocols.

- Effectively resolving customer complains and issues to ensure customer satisfaction and loyalty.

- Ensure the store is clean, organized, and visually appealing to provide a pleasant dining experience.

- Overseeing the day - to - day operations of the store, ensuring the workflow in both the front- of - house( service) and back - of - house ( kitchen).

- Creating and managing staff schedules to ensure adequate coverage and efficient labor utilization.

- Addressing employee conflicts, concerns, and disciplinary issues in a fair and timely manner.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw pountry, and eggs.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Tasted, smelled, and pierced food with fork pr sppon to verify sufficient cooking.
• Collaborated with management team to develop new menu items.
• Maintained high standards of hygiene and cleanliness.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Managed opening and closing shift kitchen tasks.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.