Anderson Do
Hamden,CT
Summary
Veteran Restaurant Owner with hands-on experience in all areas of restaurant operations. Excellent communication, organizational and conflict resolution skills. Proven history of raising profits through maximized productivity and customer satisfaction. Driven leader with strong problem-solving and customer service skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Authorized to work in the US for any employer
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef
Menya Gumi
10.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
Restaurant Owner
HUNGRY AS HEO
01.2022 - Current
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs
- Put together realistic budgets based upon costs and fees for successfully operating business
- Trained and motivated employees to perform daily business functions
- Identified team weak points and implemented corrective actions to resolve concerns
- Managed payroll, daily deposits, and cost controls
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Motivated staff to perform at peak efficiency and quality
- Maximized quality assurance by completing frequent line checks
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Verified prepared food met standards for quality and quantity before serving to customers
- Implemented effective inventory control systems to reduce food spoilage and waste
- Oversaw food preparation and monitored safety protocols
- Managed staff schedules and maintained adequate coverage for all shifts
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Developed unique events and special promotions to drive sales
- Purchased food and cultivated strong vendor relationships
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction
- Supervised daily activities of restaurant and employees
- Set employee schedules, delegated work, and monitored food quality and service performance.
Business Owner
POKÉMOTO
01.2022 - Current
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs
- Put together realistic budgets based upon costs and fees for successfully operating business
- Trained and motivated employees to perform daily business functions
- Identified team weak points and implemented corrective actions to resolve concerns
- Managed payroll, daily deposits, and cost controls
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Motivated staff to perform at peak efficiency and quality
- Maximized quality assurance by completing frequent line checks
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Verified prepared food met standards for quality and quantity before serving to customers
- Implemented effective inventory control systems to reduce food spoilage and waste
- Oversaw food preparation and monitored safety protocols
- Managed staff schedules and maintained adequate coverage for all shifts
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Developed unique events and special promotions to drive sales
- Purchased food and cultivated strong vendor relationships
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction
- Supervised daily activities of restaurant and employees
- Set employee schedules, delegated work, and monitored food quality and service performance.
Executive Sous Chef
MECHA NOODLE BAR
01.2020 - 12.2022
- Verified compliance in preparation of menu items and customer special requests
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Handled and stored food to eliminate illness and prevent cross-contamination
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Oversaw business operations, inventory control, and customer service for restaurant
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Interacted with guests to obtain feedback on product quality and service levels
- Modernized work processes to reduce guest wait times and boost daily output
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Implemented food cost and waste reduction initiatives to save money
- Set up and broke down kitchen for service
- Developed close relationships with suppliers to source best ingredients
- Worked closely with front-of-house staff to facilitate excellent customer service
- Monitored food production to verify quality and consistency
- Evaluated food products to verify freshness and quality
- Trained and managed kitchen personnel and supervised related culinary activity
- Utilized culinary techniques to create visually appealing dishes
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Coordinated with team members to prepare orders on time
- Modified recipes to accommodate dietary restrictions and allergies
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Head Chef
MAMA CHOW
01.2019 - 12.2020
- Arranged for kitchen equipment maintenance and repair when needed
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Placed orders to restock items before supplies ran out
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Developed and cooked memorable dishes that brought new customers into establishment
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Created recipes and prepared advanced dishes
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Handled and stored food to eliminate illness and prevent cross-contamination
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Obtained fresh, local ingredients to lower grocery costs
- Mentored kitchen staff to prepare each for demanding roles
- Hired, managed, and trained kitchen staff
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Cooked memorable dishes that brought new customers into establishment
- Coordinated employee schedules and developed staff teams to boost productivity
- Trained kitchen staff to perform various preparation tasks under pressure
- Interacted with guests to obtain feedback on product quality and service levels.
Sous Chef
O-KU
01.2018 - 12.2019
- Mentored kitchen staff to prepare each for demanding roles
- Planned and directed high-volume food preparation in fast-paced environment
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Acted as head chef when required to maintain continuity of service and quality
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Monitored food and labor costs to verify budget targets were met
- Trained kitchen staff to perform various preparation tasks under pressure
- Modernized work processes to reduce guest wait times and boost daily output
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Evaluated food products to verify freshness and quality
- Monitored food production to verify quality and consistency
- Coordinated with team members to prepare orders on time
- Worked closely with front-of-house staff to facilitate excellent customer service
- Set up and broke down kitchen for service
- Utilized culinary techniques to create visually appealing dishes
- Developed and remained accountable for safety, quality, consistency and adherence to standards
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
Trade school in Culinary Arts and Food Services -
Lincoln Culinary Institute
08.2008
High school diploma -
West Haven High School
05.2002
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques: Asian Comfort
- Food quality
- Kitchen Management
- Food presentation
- Effective Communications
- Kitchen Operations
- Ingredient Knowledge
- Food plating and presentation
Certification
- Food Handler Certification
- ServSafe
Personal Information
Title: Line Chef
Timeline
Chef
Menya Gumi
10.2023 - Current
Restaurant Owner
HUNGRY AS HEO
01.2022 - Current
Business Owner
POKÉMOTO
01.2022 - Current
Executive Sous Chef
MECHA NOODLE BAR
01.2020 - 12.2022
Head Chef
MAMA CHOW
01.2019 - 12.2020
Sous Chef
O-KU
01.2018 - 12.2019
Trade school in Culinary Arts and Food Services -
Lincoln Culinary Institute
High school diploma -
West Haven High School
- Food Handler Certification
- ServSafe
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