Quang Van Tran
LOS ANGELES,CA
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
16
16
years of professional experience
Work History
Executive Chef
Petit Ermitage
West Hollywood
07.2023 - 04.2026
- Achieved recognition for innovative menu design at hotel in West Hollywood, showcasing Mediterranean, Asian, French, and Italian cuisines. Executed successful onsite and offsite events, enhancing customer satisfaction and engagement. Gained exposure on a major food social media account, contributing to increased brand awareness.
- Directed culinary team in developing innovative seasonal menus, enhancing guest experience and satisfaction.
- Trained and mentored junior chefs, fostering skill development and promoting a positive work environment.
- Implemented inventory management systems to reduce waste and streamline procurement processes effectively.
- Conducted regular staff evaluations to assess performance and identify opportunities for professional growth within the team.
- 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.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- 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.
Sous Chef
Le Coupe
04.2022 - 07.2023
- Developed a signature fried chicken recipe using exclusively fresh and house-made ingredients. Achieved recognition as Yelp's second-best fried chicken nationwide and first in California.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
American Beauty
07.2021 - 04.2022
- Managed staff schedules and coordinated shift changes for a high-volume steakhouse and burger stand. Oversaw training and development of new employees to enhance service efficiency. Implemented operational improvements to streamline food service processes.
- Led daily kitchen operations, fostering a collaborative environment among team members.
- Enhanced customer satisfaction through consistent execution of high-quality dishes.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Hatchet Hall
03.2020 - 07.2021
- Achieved recognition through a one-star Michelin rating, elevating the dining experience at Wood Grill and Brunch on Sundays. Delivered exceptional service and quality, leading to an outstanding culinary accolade.
Executive Chef
Nicolas Eatery
03.2020 - 07.2020
- Directed daily operations, encompassing scheduling, ordering, and weekly special creation. Led monthly 'Oui Chef' events, coordinating wine pairings with culinary dishes. Supervised comprehensive menu oversight at a well-regarded bistro known for its loyal clientele and celebrity visitors. Cultivated a family-oriented business environment prioritizing outstanding customer service. Partnered with Nicolas, the owner and previous general manager of The French Laundry, to elevate dining experiences.
- Oversaw kitchen operations, ensuring adherence to health and safety standards while maintaining high food quality.
- Collaborated with suppliers to source fresh, local ingredients, optimizing cost efficiency and sustainability practices.
- Spearheaded special event catering initiatives, elevating brand presence within the local community through unique offerings.
Chef De Partie
Oaks Country Club
05.2019 - 03.2020
- Assisted in organizing banquets for over 300 guests with a small team. Coordinated fun activities for guests, including BBQ nights and themed ethnic food events. Supported operations at a private golf club and banquet hall.
Head Chef
Belcampo Steak House
10.2017 - 05.2019
- Assisted in butchering meats for the butcher shop. Created weekly menu specials to enhance customer offerings. Achieved the highest profit margin in the company during the pandemic.
- Led culinary team to develop innovative seasonal menus, enhancing guest satisfaction and dining experience.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations while maintaining high-quality standards.
- Trained and mentored junior chefs, fostering skills development and teamwork within the kitchen staff.
- Implemented inventory management processes, reducing food waste and optimizing ingredient usage for cost efficiency.
- Collaborated with front-of-house staff to ensure seamless service delivery and improve overall restaurant performance.
- Designed and executed special events catering, enhancing brand visibility and generating positive customer feedback.
- Managed supplier relationships, negotiating contracts that improved food quality while controlling costs effectively.
Sous Chef
Edendale
12.2014 - 10.2017
- Assisted executive chef in managing daily kitchen operations.
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Developed and implemented seasonal menu items in collaboration with head chef.
- Managed inventory control, minimizing waste while ensuring ingredient availability.
- Trained new culinary staff on safety procedures and proper cooking techniques.
- Monitored food quality and sanitation standards, maintaining compliance with health regulations.
Line Cook
Cassia
09.2012 - 12.2014
- Prepared diverse menu items, ensuring adherence to recipes and presentation standards.
- Maintained high cleanliness and sanitation standards in kitchen environment.
Line cook
The Curious Palate
01.2010 - 09.2012
- Assisted in preparing and serving traditional American comfort food at pantry and grill. Supported kitchen staff in maintaining a clean and organized workspace. Collaborated with team members to deliver high-quality dining experiences.
Education
High School Diploma -
University Senior High School
Los Angeles, CA01-2008
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Inventory control
- Hiring, training, and development
- Team leadership
- Strong work ethic
- Vendor relationship management
- Catering and events
- Coaching and mentoring
- Creative thinking
- Inventory management
- Attention to detail
Timeline
Executive Chef
Petit Ermitage
07.2023 - 04.2026
Sous Chef
Le Coupe
04.2022 - 07.2023
Sous Chef
American Beauty
07.2021 - 04.2022
Executive Chef
Nicolas Eatery
03.2020 - 07.2020
Chef De Partie
Hatchet Hall
03.2020 - 07.2021
Chef De Partie
Oaks Country Club
05.2019 - 03.2020
Head Chef
Belcampo Steak House
10.2017 - 05.2019
Sous Chef
Edendale
12.2014 - 10.2017
Line Cook
Cassia
09.2012 - 12.2014
Line cook
The Curious Palate
01.2010 - 09.2012
High School Diploma -
University Senior High School