Tai Tran
Sacramento,PA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
9
9
years of professional experience
Work History
Executive Chef
Citizen VIne
03.2023 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
Sous Chef
Seoul
02.2021 - 02.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Sous Chef
Sonrisa
09.2021 - 09.2022
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Line Cook
Almond Heights Senior Living
05.2019 - 05.2021
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Line Cook Supervisor
Poke Noke
08.2019 - 04.2021
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
- Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
- Maximized staff productivity with effective scheduling and delegation of tasks according to individual skillsets.
Line Cook
Meadow Oak Of Roseville
01.2017 - 04.2020
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
- Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
- Maximized staff productivity with effective scheduling and delegation of tasks according to individual skillsets.
- Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
Head Waiter
Noodle House
01.2017 - 01.2018
- Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
- Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
- Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
- Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
Food Truck
Deluxe Food
08.2014 - 09.2017
- Increased customer satisfaction by providing efficient and friendly service in a fast-paced food truck environment.
- Maintained high-quality food standards by consistently following recipes and cooking procedures.
- Enhanced overall efficiency with thorough knowledge of menu offerings, ingredients, and allergen information.
- Ensured cleanliness and safety within food truck, adhering to local health department guidelines.
Education
AA Hospitality in Management/ Culinary Arts - Culinary Arts
American River College
Sacramento, CA12.2019
Skills
- Food Spoilage Prevention
- Team Leadership
- Kitchen Staff Management
- Forecasting and Planning
- Inventory Management
- Hiring, Training, and Development
- Menu Planning
- Signature Dish Creation
- Food Plating and Presentation
- Banquets and Catering
- Cost Control
- Hospitality Service Expertise
- Fine-Dining Expertise
- Fine Dining
Timeline
Executive Chef
Citizen VIne
03.2023 - Current
Sous Chef
Sonrisa
09.2021 - 09.2022
Sous Chef
Seoul
02.2021 - 02.2023
Line Cook Supervisor
Poke Noke
08.2019 - 04.2021
Line Cook
Almond Heights Senior Living
05.2019 - 05.2021
Line Cook
Meadow Oak Of Roseville
01.2017 - 04.2020
Head Waiter
Noodle House
01.2017 - 01.2018
Food Truck
Deluxe Food
08.2014 - 09.2017
AA Hospitality in Management/ Culinary Arts - Culinary Arts
American River College
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