Hoang (Andrew) Nguyen

Overlooked all kitchen and sushi bar operations, ensuring high standards of quality, safety, and cleanliness.

Managed staff scheduling, training, and supervision to maintain performance and compliance.

Handled inventory, supplier orders, and cost control with precision.

Provided customer service and conflict resolution in a fast-paced, high-demand environment.

Greeted customers and provided professional, fast service.

Maintained hygiene and safety standards.

Supervised sushi bar operations with accuracy and efficiency.

Trained new employees, ensuring compliance with procedures.

Managed inventory and supplier orders.

Designed and created menus.

Directed daily operations, supervising a team of kitchen staff.

Ensured compliance with hygiene and safety regulations.

Designed menus and implemented quality control measures.

Trained new employees and maintained high service standards.

Ensured consistent quality control under time-sensitive conditions.

Collaborated with team members to provide efficient, customer-focused service.

Adapted quickly to changing demands and solved problems under pressure.

Handled preparation tasks requiring precision and focus.

Supported management in training staff and maintaining standards.

Built customer trust through clear communication.