Hsiao Sunshine Hsu

• Supervised daily front-of-house operations to ensure exceptional customer service. Maintained server sections chart
• Coordinated staff schedules to optimize workflow and maintain service standards.
• Trained new employees on hospitality best practices and restaurant procedures.
• Implemented inventory management systems to track supplies and minimize waste.
• Resolved guest complaints promptly, enhancing overall dining experience and satisfaction. Acted as translator for management to staff in Chinese and English
• Developed promotional events to boost customer engagement and increase foot traffic. Set up catering am events
• Analyzed customer feedback to identify areas for improvement in service delivery.
• Established a positive work environment through effective communication and team collaboration.
• Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
• Resolved guests complaints while maintaining positive customer environment.
• Maintained companies social media

• Prepared and baked various bread, pastries, and desserts following established recipes. Also led intense deep cleaning excursions that set a new standard for clean there
• Maintained cleanliness and organization of baking area to ensure compliance with health regulations.
• Operated ovens, mixers, and other baking equipment with precision to optimize production efficiency. Also graduated with management tier Foodsafe certification
• Assisted in inventory management by tracking ingredient usage and restocking supplies as needed.
• Collaborated with team members to streamline production processes and improve workflow.

• Prepared and presented high-quality sauté dishes in fast-paced kitchen environment. Ensured minimum waste from department to dept
• Collaborated with team members to ensure timely meal preparation and service delivery.
• Maintained cleanliness and organization of workstations to comply with health standards.
• Assisted in menu planning by providing feedback on seasonal ingredients and dish performance.
• Implemented efficient cooking techniques to enhance flavor profiles and presentation quality.
• Developed innovative, creative menu items and recipes. Came up with my own menu by the end of the third t ty ear there
• Managed inventory and ordered food and supplies to maintain adequate stock.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Verified proper portion sizes to consistently attain high food quality standards.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Monitored food quality and presentation to maintain high standards.

Foodsafe management program; graduated