Canh Nguyen

Executive Sushi Chef

Lola 41 Naples

02.2024 - Current

Enhanced customer satisfaction by streamlining communication channels and improving response times.
Developed innovative solutions to complex problems, resulting in improved organizational performance.
Reviewed employee concerns and new opportunities to drive business strategies.
Mentored junior staff members for accelerated career growth, developing future leaders within the organization.

Heard Sushi Chef

Namba

12.2022 - 02.2024

Organized special events catering, showcasing the establishment''s quality cuisine to diverse audiences.
Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
Evaluated employee performance regularly, providing constructive feedback for continuous improvement.
Actively sought customer feedback to identify opportunities for enhancing overall dining experience.

Executive Chef

Araya and Fuji

12.2015 - 11.2022

Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Streamlined kitchen operations with effective inventory management and cost controls.
Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Coordinated employee schedules and developed staff teams to boost productivity.
Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Handled and stored food to eliminate illness and prevent cross-contamination.
Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Conducted market research to keep menu fresh and aligned with current culinary trends.
Streamlined kitchen processes for improved efficiency and faster service times.
Collaborated with front of house to ensure cohesive and superior guest experience.
Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
Crafted unique dishes that significantly increased restaurant reputation and customer base.
Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
Implemented staff training programs, raising bar for service excellence and culinary skills.
Led kitchen operations, ensuring seamless service during high-volume periods.
Fostered partnerships with local farmers, securing premium ingredients and supporting community.
Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
Developed and implemented waste reduction program, significantly lowering operational costs.
Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
Maintained stringent health and safety standards, passing all inspections with high marks.
Boosted staff morale and reduced turnover by implementing recognition and rewards system.

Heard Sushi Chef

Dusk Ritz Carlton Naples Fl

04.2017 - 04.2018

Summary

Overview

Work History

Executive Sushi Chef

Heard Sushi Chef

Executive Chef

Heard Sushi Chef

Education

Skills

Languages

Timeline

Executive Sushi Chef

Heard Sushi Chef

Heard Sushi Chef

Executive Chef

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