Quyen Nguyen
Garden Grove
Summary
Results-oriented Restaurant Manager and Line Cook with extensive expertise in kitchen operations and team leadership. Demonstrated proficiency in menu planning, food preparation, and inventory management, ensuring exceptional dining experiences. Known for maintaining efficiency in high-pressure settings while upholding food safety standards and fostering a collaborative team environment. Committed to optimizing kitchen workflow and cost control to enhance overall guest satisfaction.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Lead Line Cook
Nep Cafe Irvine
Irvine
11.2024 - 01.2025
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Checked completed orders for correct quantity and quality.
- Prepared garnishes for later use in meal production.
- Planned, prepared and cooked meals according to restaurant specifications.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Line Cook
Kin Izakaya Irvine
Irvine
09.2023 - 01.2024
- Manage the daily amount of food quality needed for the assigned station.
- Ensured accurate preparation of sauces and garnishes for current and next day.
- Performed workstation prep before shift start.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Tracked inventory levels of all products used in the kitchen daily.
- Inform the chef on what inventory is low and needed for the next day.
- Communicated effectively with other staff members regarding orders and menu changes.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Manager
Yoshiharu Ramen
Orange
11.2022 - 07.2023
- Maintain and meet appropriate monthly sales goal
- Mentor new employees to meet restaurant standards
- Order inventory that is needed for the required week
- Develop a weekly employee schedule that meets the company labor rate.
- Administered weekly inventory invoices into google sheets
- Design weekly specials that would improve sales and attract guests
- Reduce food/maintenance cost
- Educate cooks on the quality of food needed
- Communicate with upper management on what is needed to improve store sales weekly.
Education
Bachelor of Science - Accounting
California State University, Dominguez Hills
Carson, CA05-2022
Skills
- Inventory management
- Meal preparation
- Quality assurance
- Equipment maintenance
- Kitchen safety
- Customer service
- Employee training
- Problem resolution
- Time management
- Schedule management
- Sales strategies
- Menu planning
- Conflict resolution
- Expectation setting
- Budget control
Languages
Vietnamese
Native/ Bilingual
Certification
- Food Handler Certification
Timeline
Lead Line Cook
Nep Cafe Irvine
11.2024 - 01.2025
Line Cook
Kin Izakaya Irvine
09.2023 - 01.2024
Manager
Yoshiharu Ramen
11.2022 - 07.2023
Bachelor of Science - Accounting
California State University, Dominguez Hills
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