Tran Thien Long Vo

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Trained new team members on kitchen procedures, safety protocols, and company standards.
• Controlled food costs and managed inventory.
• Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
• Monitored food preparation, production, and plating for quality control.
• Reduced food waste through effective inventory management and menu planning.
• Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Supervise, co-ordinate and schedule the activities of staff who prepare, portion and serve food

• Develop menus, pricing, and special food offerings to increase revenue and customer satisfaction

• Estimate and order ingredients and supplies required for meal preparation

• Maintain records of stock, repairs, sales and wastage

• Train staff in job duties, and sanitation and safety procedures

• Monitor the restaurant's cash flow and settling outstanding bills

• Review customer surveys to develop and implement ways to improve customer service.