Thi Viet Hong Nguyen

- as a head chef/ kitchen manager

+ i oversaw both the culinary and operational aspects of the kitchen to ensure high-quality food service and efficient day-to-day management, my role combined hands-on cooking,leadership, menu development, and administrative duties to support a smooth and successful food operation

+ Designed seasonal detestation menus for the special functions, incorporating customer preferences, nutritional guidelines, and budget requirements.

+ Led the kitchen team in preparing meals to consistent standards, overseeing presentation, taste, and portion control.

+ trained, scheduled, and supervised kitchen staff, promoting teamwork and maintaining high performance and safety standards.

+ Managed ordering, receiving, and inventory of ingredients; monitored food costs and reduced waste through efficient planning.

+ Ensured strict adherence to food safety regulations, sanitation procedures, and workplace safety protocols.

+ Collaborated with clients, front-of-house staff, and management to address dietary needs, special requests, and overall dining satisfaction.

+ Managed kitchen budgeting, equipment maintenance, and daily workflow to keep operations running smoothly.

+ prepared and cooked in large quantities of breakfast meals for the miners to the highest standard under guidance of the chef manager

+ cooked and managed of the self service food cold bars

+ worked efficiently in a fast-paced environment while maintaining cleanliness and organization

+ Implemented food safety practices to ensure compliance with health regulations.

+Developed new breakfast recipes to enhance menu offerings and variety.

+ Consulted with customers regarding dietary requirements or allergies prior to preparing meals.

• Assisted dentists with patient exams and procedures at Starlight Dental Clinic.
• Handled dental materials and equipment ensuring compliance with safety standards.
• Provided chair-side assistance during dental procedures, including passing instruments to the dentist and holding suction devices.
• Sanitized equipment, cleaned treatment rooms and restocked supplies after each patient's treatment to maintain cleanliness and prepare for next patient.