Huy H.

Experience

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  Turtle Lake

  Jan 2006 - Dec 2021

  Private Chef

  Monitored the Consistency of Food Quality to Boost Overall Customer SatisfactionInspired and Supported Team Members to Assume Responsibility and Authority Oversee Culinary Efforts Involving Preparation of Distinctive French- Vietnamese CuisineConducted a morning and night Pre-shift meetings to inform staff about daily specials, reservation, and other valuable information neededEstablished Local Vendor Networks and Relationship for better Prices.Family Business Run- Kitchen Manager and Private Chef Events. Show less

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  Thai Son

  Jun 2012 - Feb 2015

  Chef De Tournant

  Internship

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  Oriental Pearl

  Feb 2015 - Jun 2018

  Sous Chef

  Internship- Developing Recipe and Managing The Kitchen.

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  The Union League of Philadelphia

  Aug 2018 - Sept 2020

  Chef De Partie “ 1862” Department

  “1862” Department.

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  US Army

  Mar 2019 - now

  Combat Engineer

  God and Country🇺🇸

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  Penn Medicine, University of Pennsylvania Health System

  Jul 2020 - Sept 2021

  Executive Sous Chef

  Sous Chef at the “ Pavilion” Department Make initial informed judgements about the quality of ingredients and report to the Executive Chef or Catering Manager where discrepancies are evidentOverseeing the cleanliness of the food production areas in line with work schedules, policy and legislation as dictated in the FSMSOverseeing the monitoring / compliance of fridge and freezer temperatures as part of a daily work routine and reporting units operating outside the temperatures as indicated in the FSMSTo understand healthy eating principles and apply these to the staff and visitor catering service to ensure that the contract keeps the local council Healthy Eating AwardTo ensure that any potential risks are escalated to the Executive Chef and reported through the correct proceduresEnsure compliance with the Company’s and Hospital Control of Infection Policy in respects of Food Hygiene, particularly with Bare Below the Elbow and also the 5 moments of hand hygiene and HACCPTo work under the direction of the Executive Chefs, the Chefs role will provide food production to support the Catering Service to ensure excellent customer servicePatient Lines:Operated Large Fields of the Kitchen during Business Hours (2000-5000)Running Fine Dinning Concept for Special Events. Inventing Speciality/ Tasting Menu/ Menu Developing and so onEspecially for special Clients, C.E.O, V.I.P, V.I.P Patients, make sure every dishes reach the Hospital Standards/ such as Nutrients/ Presentable and Quality over Quantity. Preference Number: Executive Chef- Jake Cho- +1 (908) 433-7560 Show less

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  Mandarine Restaurant Group, LLC., et al., Mei Mei

  Jun 2021 - May 2022

  Executive Chef

  Improved Food and Labor Cost within 3 months with a complete restructure of both recipe and labor processMaintained Well- Stocked for the restaurant with supplies and spices for Maximum ProductivityOversee the whole Culinary Operation, including BACK and FRONT of the houseRestructured the Kitchen Staff to make operations more efficient and smootherResearched and selected ingredients based on seasonal availability and qualityBuilt and developed 11-members, back-of-house team, plus 5-7 members, front of house team; provided performance feedback and additional instruction in biannual reviews and one-on-one counseling sessionsConducted interviewing, hiring, and training functions, ensuring that individual performance met the highest possible culinary standardsWorked Closely with Management Team to develop new marketing methods for increasing revenueAwards:Received recognition for creation of authentic and traditional Taiwanese Asian dishes. Continually received enthusiastic compliments from guests, specifically for newly created entrées.Fine Dinning- Management Team- Menu/ Recipe Researches- Performance Analysts & Development Show less

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  Sbe Lifestyle Hospitality

  May 2022 - Oct 2022

  Executive Sous Chef @Katsuya Miami Beach

  In Charge of two Restaurant Departments: Hyde and KatsuyaLead a team of over 20 people under two departmentsTraining Season Staffs, and Regular Staffs.Within one month, bring down the Food Cost from 30% to 18%Reinvent the Menu for Katsuya Restaurant, as well as a New Relaunch for both Katsuya And Hyde. Staying at food cost at 20% on the Relaunch DateWith The Support of the Team, I have also created the "Miami Heat" roll and the New Era of Omakase menu, which have received rave reviews from customers and critics alike.Coaching, Mentoring Staffs and Establishing Healthy Longterm Relationship between the Company and All Vendors Show less

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  Le Colonial

  Jul 2022 - Apr 2024

  Executive Chef

  Fully Responsible for all perspective of Back of The House Managing Monthly Budget Costs so that they are In line with company Goal Budget, where is Food Cost must be at 23 % or below, and Labor must be managed down to 14% for Back of the House ( Culinary Team) with minimal overtime. Responsible for the overall cleanliness of the Back of the House in order to be in line with the Florida Health Department Standards; along with the Maintenance and Care of the Culinary Space. Collaborating with National Culinary Director on Menu changes and enhancements along working on theexecution or the weekly special.Establishing Culinary Brigade, the first of all Locations, In which is a chains of command with discipline, high morale and harmony between FOH and BOH.Establishing Kitchen Culture; in Order to boost performance on Operation overall.Creator of Delray Hit Dish: Halibut with " Lã Vọng" Scent, Skirt Steak Lemon Grass, Rice Pillow and so onConnecting the Two powerhouses of the hospitality industry, S.Pellegrino Young Chef Academy and Le Colonial; To combine for a unique dining experienced curated by Chef Huy Hoang (myself )who was a Regional Finalist in the San Pellegrino Young Chef Competition 2022. Please email directly for more information Show less

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  RIVIERA DINING GROUP

  Apr 2024 - now

  Chef De Cuisine

  The MILA, Riviera Dining Group. MILA Restaurant is an Award Winning:Michelin Plate 2023⭐️ https://guide.michelin.com/us/en/florida/miami-beach/restaurant/mila