Dan Nguyen 7307 Fenton St. Home Ph ( 313)768-5003 arborn Heights, MI 48127 Cell Ph (619)756-0515 Desired- 85,000-110,000 E-mail:dn62eac8@westpost.

net

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Experience. The Vine Bar/ Restaurant Tampa,FL 02-09-9-10 Executive Chef Managed a staff of 30 in the production of an upscale Pacific Rim wine bar. Resp onsible for all operations in both back and front of house. Made weekly profit a nd loss sheet to manage funds. Also kept records of all purveyors, and met with regularly to insure the best products where received. Created seasonal menu, usi ng local products. Kept food cost at 26 percent Nguyendf Consulting. 06/06 -2009 Specializing in building new restaurants including front of the house and back o f the house operations, also finding key demographics of household incomes, and median household age's to insure proper location. Found professional staff, and trained according to restaurant concept. Places I have consulted for include: Ghazi Company, M&P Restaurant Group, and Vision Ent.

Crave Lounge 06/06-06/08 Detroit, MI Executive Chef

Managed a staff of 25 in the production of an upscale Mediterranean cuisine .Dro ve annual revenue from 800.000 to 5.4 million annually Food offerings, redesigni ng catering menus and custom writing menus focused on profitability Decreased pu rchasing by 9 percent while simultaneously increasing overall revenue through ag gressive negotiation with vendors and maximized purchase yield, increased cateri ng revenue to more than 1.2 million by enhancing the style and sophistication of event offering.

Octopus Garden 04/03-05/06 San Diego, CA Executive Chef

Estimated the food consumption and requisition of kitchen supplies, managed food /labor cost, and maintained the consistency as well as quality of daily output. Continuing of staff training and chef education Cafe Japengo (Grand Hyatt Regency) La Jolla, CA

06/93-03/03

Executive chef

Began working with profit and loss, seasonal menu production, training of chefs in both hot kitchen and sushi bar. Bridged communication between hotel managemen t and restaurant public relations. Exceeded corporate expectation for the hotel, generating over 11.2 million in annual sales with creative menu and high traine d staff that ensured customer satisfaction and repeat business.

Nobu Matsuhisa '89-'92 Los Angeles, CA Sushi chef

Daily duties including ordering and breaking down of fish, coordinating specials with other chefs. Built excellent regular clientele base with an intimate dinin g experience. Private Catering '00-Present Owner Operator

Built my own clientele for private parties, intimate in home dinners, banquets, weddings. Education Century Culinary Institute San Diego, CA Degree in Food Management Cuisine Specifications Classic Japanese, Modern French, California Coastal, Pa cific Rim, '95

I have worked in all areas of a fine dining establishment over 15 years and have strong supervisory and financial management skills with the ability to train an d motivate employees. Demonstrated ability to streamline and expand operation, i ncreasing productivity and company profit. Career qualifications in strategic pl anning with comprehensive knowledge of management, organizational development, t eam building and project execution. Specific Achievement throughout my career is control Food Cost at 28.00% and LBW 23.00% and Supply Budget 3% My responsibilities covered all aspects of managing the kitchen and kitchen coll eagues: * Ensuring the quality preparation of all menu items a proper handling/storage o f all food item in accordance with standards. * Coordinating the purchase of all food and develops menus, maintaining approved food costs and labor costs. * Directing production of food to the highest standards of quality and presentat ion