Summary
Overview
Work History
Education
Skills
Certification
Timeline
GeneralManager
Duong Nguyen

Duong Nguyen

Garland,TX

Summary

Kitchen Manager with a proven track record at Banh Mi Boys, excelling in food safety and inventory management. Successfully reduced food waste through effective inventory control and enhanced team performance by fostering a collaborative environment. Committed to delivering exceptional customer service while maintaining high standards of kitchen hygiene and efficiency.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Kitchen Manager

Banh Mi Boys
01.2025 - 04.2025
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Maintained meticulous records of health inspections, consistently achieving high scores.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Maximized quality assurance by completing frequent line checks.

Kitchen Manager

Banh Mi Boys
07.2024 - 01.2025
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Streamlined ordering process, minimizing errors and increasing kitchen productivity.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
  • Enhanced kitchen efficiency by streamlining meal preparation processes.
  • Collaborated with management to develop strategies for increasing restaurant profitability.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • 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.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Maximized quality assurance by completing frequent line checks.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.

Manager

Dunkin Donuts & Baskin Robbins
10.2019 - 02.2020
  • Managed and motivated employees to be productive and engaged in work.
  • Accomplished multiple tasks within established timeframes.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Cross-trained existing employees to maximize team agility and performance.
  • Controlled costs to keep business operating within budget and increase profits.
  • Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
  • Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
  • Evaluated employee performance and conveyed constructive feedback to improve skills.
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
  • Assisted in organizing and overseeing assignments to drive operational excellence.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.

Line Cook

Bobby Hebert's Cajun Cannon
03.2019 - 05.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • 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 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.
  • 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.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Grilled meats and seafood to customer specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • 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.
  • 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.

Line Cook

Banh Mi Boys
10.2016 - 05.2019
  • 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 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.
  • 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.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • 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.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.

Education

East Jefferson High School
Metairie, LA
05.2014

Skills

  • Multitasking and organization
  • Customer service
  • Food safety
  • Inventory management
  • Staff supervision
  • Food preparation
  • Staff training and development
  • Kitchen management
  • Inventory control
  • Attention to detail
  • Waste reduction
  • Problem-solving

Certification

Texas Food Manager Certification

Timeline

Kitchen Manager

Banh Mi Boys
01.2025 - 04.2025

Kitchen Manager

Banh Mi Boys
07.2024 - 01.2025

Manager

Dunkin Donuts & Baskin Robbins
10.2019 - 02.2020

Line Cook

Bobby Hebert's Cajun Cannon
03.2019 - 05.2019

Line Cook

Banh Mi Boys
10.2016 - 05.2019

East Jefferson High School

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