Huy (Wayne) Huynh
Winnipeg,MB
Summary
Dynamic Kitchen Manager with a proven track record at Ben and Florentine, excelling in food safety and inventory management. Recognized for reducing food waste and enhancing customer satisfaction through innovative menu planning and staff training. Committed to fostering teamwork and maintaining high sanitation standards in fast-paced environments.
Overview
15
15
years of professional experience
Work History
Kitchen Manager
Ben and Florentine
02.2017 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
Chef
Nick’s Inn
09.2015 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef
Quest Inn
06.2010 - 07.2014
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Education
Culinary Diploma - Culinary Arts
Red River College
Winnipeg, MB06.1992
Grade 12 Diploma - Grade 12
Elmwood High School
Winnipeg, MB06.1989
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Food preparation
- Staff supervision
- Staff training and development
- Kitchen management
- Inventory control
- Waste reduction
- Problem-solving
- Safe food handling
- Attention to detail
- Ordering supplies
- Cleaning and sanitation
- Staff management
- Recipes and menu planning
- Supply ordering
- Order accuracy
- Product rotation
- Health code compliance
- Sanitation standards
- Food production management
Languages
English
Elementary
Timeline
Kitchen Manager
Ben and Florentine
02.2017 - Current
Chef
Nick’s Inn
09.2015 - Current
Chef
Quest Inn
06.2010 - 07.2014
Culinary Diploma - Culinary Arts
Red River College
Grade 12 Diploma - Grade 12
Elmwood High School