Brandon Tran

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Cultivated warm relationships with regular customers.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
• Maintained a clean and orderly dining area for an enjoyable guest experience.
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
• Bussed and reset tables to keep dining room and work areas clean.
• Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
• Assisted in training new hires, providing guidance on restaurant standards and best practices.
• Resolved customer complaints promptly and professionally to maintain positive reputation.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Handled cash transactions accurately, contributing to balanced daily financial reports.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
• Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.
• Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.
• Used slow periods to restock supplies, ice, trays, and delivery bags.
• Adhered to proper food handling procedures and safety guidelines for the well-being of guests and team members alike.
• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Implemented effective communication strategies between front-of-house and back-of-house staff for streamlined operations.
• Consistently met or exceeded performance goals related to sales targets, customer satisfaction ratings, and order accuracy.
• Maximized table turnover rate by managing reservations and seating arrangements.
• Learned and followed local alcohol laws to keep restaurant compliant with regulations.
• Contributed to inventory management by monitoring stock levels.
• Kept up with fast-paced environments, ensuring timely delivery of orders during peak hours.
• Coordinated with kitchen staff to ensure order accuracy and timely preparation of dishes.
• Ensured customer satisfaction with detailed attention to special dietary needs and preferences.
• Resolved customer complaints with calm, solution-focused approach, ensuring guest satisfaction.
• Maintained cleanliness and organization in dining area, contributing to welcoming atmosphere.
• Managed inventory of dining supplies to prevent shortages during service.
• Improved dining experience by providing prompt, attentive service to guests.
• Facilitated team-oriented atmosphere, assisting coworkers during rush periods to ensure smooth operations.
• Adapted to diverse customer needs, providing personalized service that increased guest satisfaction.
• Trained new staff on menu knowledge and service protocols, raising team's overall performance.
• Assisted in planning and execution of special events, contributing to restaurant's reputation for hosting.
• Built rapport with guests to enhance their dining experience and encourage return visits.
• Boosted repeat customer rates, remembered regular guests' preferences and greeted them by name.
• Streamlined order-taking process to minimize wait times for diners.
• Utilized knowledge of menu to make recommendations, enhancing customer dining experience.
• Enhanced team efficiency, collaborating effectively in high-pressure settings.
• Increased sales by suggesting additional items like desserts and drinks based on customers' orders.
• Ensured accurate cash handling and processed transactions swiftly, contributing to restaurant's financial accuracy.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Checked guests' identification before serving alcoholic beverages.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.

• Maintained high standards of personal appearance and hygiene, reflecting positively on establishment.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Answered customers' questions, recommended items, and recorded order information.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

• Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
• Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
• Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
• Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
• Participated in budgeting process for cold and preserved foods, seeking new sources, and assessing quality as necessary.
• Monitored quality of raw and cooked food products to uphold health code standards.
• Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
• Expedited orders during peak hours with accuracy and speed, ensuring guest satisfaction through timely service delivery.
• Successfully maintained consistent quality across all Garde Manger dishes, ensuring adherence to established recipes and preparation techniques.
• Participated in weekly team meetings, providing input on menu development and suggesting process improvements for more efficient operations.
• Exhibited versatility by stepping into other kitchen roles as needed, demonstrating adaptability and a strong work ethic.
• Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
• Enhanced plate presentation by employing creative garnishing techniques and attractive food arrangements.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Implemented food cost and waste reduction initiatives to save money.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Grilled meats and seafood to customer specifications.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Assisted in inventory management by accurately tracking supplies and placing orders as needed.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
• Improved team morale and productivity through effective communication and collaboration.
• Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
• Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
• Helped opened up the restaurant for business, was a part of the opening team.
• Set up the kitchen and line from scratch.

• 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.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• 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.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• 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.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• 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.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
• Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
• Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
• Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
• Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Evaluated food products to verify freshness and quality.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• 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.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in food tastings and taste tests.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Enhanced culinary expertise by learning advanced skills at various stations.
• Showcased superior accuracy in executing various cuts on different food items.

Contributed to the initial setup and post-Covid reopening of Gen Korean BBQ Ala Moana.

Served customers at Shabuya, a sister company to Gens.