Alex Nguyen

Execute and run grill, sauce, and entremetier station during service.
Break down and fabricate all proteins ranging from guinea fowl and wagyu tenderloin to madai and monkfish.
Ensure that service station is fully stocked, ordered were place, and ready for service.
Train staff on other stations as needed.
Manage kitchen team.

Breakdown bluefin tuna, hamachi, fluke, and other for restaurant use.
Prep mise and work customer facing counter for service.
Lead/manage back of house and front of house team to ensure satisfactory restaurant service.
Stand in for head chef for operation purposes as needed.

Oversee fish station ensuring food quality and standard.
Fabricate fish and shellfish for designated station.
Prepare sauces for responsible dishes.
Present high level dishes in line with company standards.
Train and support other members of the team.

Prepare mise en place and execute service for entremetier station.
Communicate efficiently and clearly with station partners on the line.
Prepare high-quality dishes quickly and consistently under pressure.
Ensure that station and work procedure is up to nyc department of health standards.

Execute menu according to recipe standards.
Plate and prepare dishes with attention to detail.
Demonstrate knowledge of food preparation and presentation techniques to guests.
Ensured food safety and sanitation standards were followed at all times.
Monitored food inventory and placed orders for supplies.
Break down fish as needed for stations.

Evaluated employee performance and provided regular feedback to ensure goals and objectives were met.
Ensure proper inventory levels through relationships with vendors.
Manage employee scheduling and pay.

Prep mise following recipe specifications whether it is chopping, peeling, measuring, or marinating.
Properly receive and store shipments in a sanitary and organized manner.
Maintain proper food handling and sanitation procedures while cooking and prepping ingredients.