Tien Duc Nguyen

• Managed financial aspects of the business, including budgeting, forecasting, and controlling costs.
• Ensured compliance with health and safety regulations through regular employee training sessions and facility inspections.
• Mentored and trained employees to improve performance and encourage professional growth.
• Enhanced customer loyalty through exceptional service and consistent product quality.

• Operated with safety and skill to avoid accidents and delays.
• Maintained daily, legible DOT log book and submitted corresponding documents.
• Inspected trucks for malfunctions and reported vehicles to management for corrective action.
• Enhanced customer satisfaction by maintaining open communication with clients during pickups and deliveries.
• Minimized delays by planning and adjusting routes to account for changing weather and traffic conditions.
• Facilitated loading and unloading processes by working closely with warehouse personnel, minimizing wait times at docks.
• Assisted in training new drivers on company procedures, resulting in a more cohesive team dynamic among truck driver staff.
• Supported new drivers by sharing best practices and insights gained from experience on road.

• Enhanced production efficiency by streamlining processes and implementing time-saving strategies.
• Reduced food waste by monitoring inventory levels and adjusting production plans accordingly.
• Monitored food inventory and supplies to prevent waste.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.

• Set up work stations, prep tables, service counters and steam tables.

• Properly stored food by adhering to food safety policies and procedures.

• Adhered to company safety policies and procedures regarding proper food

safety and sanitation.

• Prepared and built food items according to standardized recipes and

directions.

• Broke down, cleaned and sanitized work stations at end of shift.

• Removed cooked products and packed in containers.

• Safely operated kitchen equipment including industrial size mixers and

[Type] tools.

• Purchased ingredients from local farms to benefit environment and reduce

costs.

• Trained kitchen workers on culinary techniques.

Prepped foods for dishes, including roasted, sautéed, fried and baked

items.

• Plated food according to restaurant artistic guidelines to promote attractive

presentation.

• Oversaw kitchen employee scheduling to meet coverage needs and avoid

wasted labor.

• Supervised kitchen food preparation in demanding, high-volume environments.