Summary
Overview
Work History
Education
Skills
Certification
Affiliations
Timeline
Generic

Duyhung Tran

San Jose,CA

Summary

Hardworking and reliable Chef with strong ability in kitchen operation and a team leader. Offering professional, multitasking and culinary expertise. Highly organized, proactive and punctual with team-oriented mentality.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Chef De Cuisine

Bon Appetit Catering
Mountain View, CA
02.2025 - Current
  • Supervised kitchen staff to ensure quality and consistency in food preparation.
  • Collaborated with event planners to create tailored catering experiences for clients.
  • Ensured compliance with health and safety regulations in kitchen operations.
  • Trained new staff on cooking techniques and kitchen protocols for efficiency.
  • Scheduled shifts for kitchen staff according to restaurant needs.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Developed strategies to increase efficiency in the kitchen.
  • Maintained cleanliness and organization of kitchen workspace during service.
  • Led team in executing large-scale catering events under tight deadlines.
  • Organized storage areas for food items purchased for catering services in accordance with health standards.
  • Inspected kitchens before and after each event to ensure cleanliness was maintained throughout the duration of a function.
  • Successfully serviced events through collaboration with establishment managers by securing venue and scheduling adequate personnel.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Collaborated with front-of-house teams to align service and culinary presentation effectively.

Chef Instructor

Cocusocial
Redwood City, CA
01.2025 - Current
  • Developed lesson plans that incorporated seasonal ingredients and culinary techniques.
  • Facilitated hands-on workshops to promote interactive learning experiences in the kitchen.
  • Encouraged students to improve skills and develop professionally.
  • Kept kitchen areas clean, organized and sanitized accounting to proper procedures.
  • Mentored kitchen team members on proper cooking techniques and strategies to improve performance.
  • Developed and implemented standardized and unique courses for aspiring chefs and laypeople.
  • Created lesson plans, monitored student progress and provided feedback on their performance.
  • Prepared materials needed for class sessions such as handouts, visual aids and audio-visual resources.
  • Provided instruction on basic knife skills, food safety and sanitation practices.

Chef De Tournant

Kalahari Resorts & Conventions
Round Rock, TX
11.2023 - 01.2025
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Organized special events such as banquets or catering services when required.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Coordinated with front-of-house staff regarding reservations and table management.

Banquet Chef Executive

Signia By Hilton
San Jose, CA
12.2022 - 11.2023
  • Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
  • Managed production of food for catered corporate and private events.
  • Consulted with executive chef to discuss banquet forecast and food selections for special functions.
  • Completed purchase orders to requisition food and equipment for upcoming events.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Executed set menus for banquets with cuisine from diverse regions.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
  • Planned event courses to orchestrate proper set up of banquet room.

Executive Sous Chef

Team San Jose
San Jose, CA
08.2021 - 12.2022
  • Ensured the kitchen operate in their best performance.
  • Solved any issues and control of problematic situations.
  • Created and maintained kitchen system to run smoothly.
  • Write production sheet and plan for events.
  • Create employee scheduling for 35 Union employees to meet all coverage needs and avoid wasted labor.
  • Partnered with Executive Chef to create dynamic entrees for banquets and special events. From group of 25 to 10,000.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Managed convention and theaters event details and related activities.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Directed presentation and portioning of food for banquet functions.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
  • Executed set menus for banquets with cuisine from diverse regions.
  • Planned event courses to orchestrate proper set up of banquet room.

Banquet Sous Chef

Hotel Nia
Menlo Park, CA
02.2019 - 05.2021
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Manage kitchen staffs in daily production to meet standard.
  • BEO’s review and meeting on daily basis.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Prepare and maintain annual budget throughout the year via cost control and labor management.
  • The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management, and employees.
  • Identifying and then disciplining underperforming members of staff.
  • Assist in menu planning and new recipes.
  • Trained and coached banquet staff to maintain groups' reputation for impeccable service.
  • Prepared meals with up to four courses for events with 200+ guests.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.

Executive Sous Chef

Park James Hotel
Menlo Park, CA
02.2018 - 02.2019
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Ordered and inventory.
  • Managed all AM/ PM and events services of the hotel.
  • Monitored quality, presentation and quantities of plated food across line.
  • Built relationships with vendors and sourced products.
  • Hired new employees, and bi-weekly schedule to meet the requirement of labor cost.
  • Quality and quantity control of food preps and menu items up to specs.
  • Oversaw hiring, training and development of kitchen employees.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.

Education

Associate of Arts - Culinary Art

The Art Institute Of California
Sunnyvale, CA
2014

Skills

  • Culinary skills
  • Team leadership
  • Kitchen management
  • Menu development
  • Banquets and catering
  • Multitasking
  • Recipe creation
  • Portion and cost control
  • Bilingual communications

Certification

Certified ServSafe Manager & Proctor

Affiliations

Nia Ninja Leader Award 2019.

Chaine Des Rotisseurs

Timeline

Chef De Cuisine

Bon Appetit Catering
02.2025 - Current

Chef Instructor

Cocusocial
01.2025 - Current

Chef De Tournant

Kalahari Resorts & Conventions
11.2023 - 01.2025

Banquet Chef Executive

Signia By Hilton
12.2022 - 11.2023

Executive Sous Chef

Team San Jose
08.2021 - 12.2022

Banquet Sous Chef

Hotel Nia
02.2019 - 05.2021

Executive Sous Chef

Park James Hotel
02.2018 - 02.2019

Associate of Arts - Culinary Art

The Art Institute Of California

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