Ryan Duan

To seek a culinary position with hospitality industry that provides opportunities for utilizing my skills, fulfilling my passion of hotel, restaurant and culinary industry management. Highly proactive manager with 10 years of experience in team leadership in hospitality industry. Background includes sales, management and customer service in fast-paced settings.

• Alley fusion cuisines restaurant owner
• Le Cordon Blue Hospitality Culinary school Advance diploma
• Yayoi Plenus-Australia Japanese restaurant shop 2 Kitchen manager
• 2018 Open Yayoi Japanese Restaurant Manager
• 2020 Open New Yayoi Japanese restaurant shop 7's Restaurant manager
• Leading Yayoi Galeries Japanese restaurant reached over $350000 for more than 1 years.
• Yayoi Galeries got 5 star restaurant grant by Sydney association.

• Hospitality Staffs recruitment and training, regards jobs description, KRA,KPI to recruiting the right candidate for interview, promotion system set up and staff training.
• Labor cost control, regarding POS system data base and roster system with my calculation tools, I could display staff productivity and staffs service capacity.
• Food cost control, by using Standard Recipe Card, food wastage card to control food wastage percentage. Furthermore, the purchasing system and storage system will help control food cost percentage efficiently.
• Lead and management team by using the interview plan recruiting the best person fulfil into the team. To motivate staff, establishing the reward and promotion system.
• Customer service and customer relationship, regarding company service policy setting up customer service chapter, service SOP assisting staff to complete the best customer service.
• Design new restaurant SOP and workflow (Kitchen and Hall) regarding company service policy and national fire safety guideline to setting up the SOP and workflow for Kitchen and hall.
• Food Health and safety: Regarding food healthy and safety Act, HACCP Analyze and company QSC standard to setting up the checking point form and monitoring the team to following up them.
• Working environment health and safety evaluation: design the work healthy safety checking form regularly checking and monitoring our team working in the safety environment.
• Asset management (include equipment maintenance) I have assent maintenance plan with asset card, make sure all the equipment are working as usual service standard. Moreover, by working with Accountant team for equipment depreciation to evaluate equipment may needs to purchase a new one.
• New menu design and promote: Following the new food trend in the world, we revise the flavor and taste to reach our target customer diet habit. To promote the new menu with marketing team.

• Age: 35
• Nationality: Taiwanese
• Visa Status: Permanent Resident

• Music
• French culinary and Japanese culinary
• Fitness

• Certified [Job Title, [Company Name] - [Timeframe]