Nam Nguyen

• Reduced food waste with strategic menu planning and inventory control techniques.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Reduced food waste with strategic menu planning and inventory control techniques.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.

• Specialist in using wok burner to cook and Chinese BBQ style (roast duck, roast pork…)

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Managed time to juggle multiple tasks simultaneously with ease.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Followed recipes and chef instructions to prepare food correctly.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Plated and presented food following chef requirements.
• Learned other teammates' work tasks to train as backup.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Monitored food temperatures and quality throughout shifts.