Executive Chef Customer Service

Tru C. Phan

Charlotte, NC ***** *******@*****.*** 704-***-**** LinkedIn

Hospitality Executive

Exceptionally innovative Hospitality Executive and ADA Hotel Certified with more than thirty years’ success contributing to stellar reputations of renowned restaurants; skillfully prepare various and distinctive appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines complemented by talent for incorporating unique ingredients from various cultures and countries; solid record leading, training, developing, and fostering dedicated teams focused on quality, presentation, cost containment, and safety. Proven expertise in:

Creative Menu Development

Specialty Cuisine and Presentation

World Class Guest Relations

Purchasing and Inventory Control

Special / High-profile Event Planning

Cost Containment and Reduction

Food and Kitchen Safety

Staff Leadership and Training

PROFESSIONAL EXPERIENCE

Retired: Part-time as Scrum Master in the Hospitality Industry.

Food and Beverage Director: 8-2013 to 8-2018

Direct vital overall strategy and day-to-day operations for food and beverage department and leadership oversight for staff of 45 employees, response budget $3.5 mil. Direct reports to General Manager

Direct all aspects of purchasing and operating culinary department; implemented revised menus and advised training Chefs ideals to improve new menus: breakfast, lunch, dinner, and banquet; manager on duty for all departments on rotating monthly schedule. Provide leadership oversight for all food and beverage initiatives including talent acquisition

Key Contributions:

Lead all aspects of the customer experience by monitoring daily services, quality and satisfaction to reduce expense, resulting in reduction of 30% in control food costs and 22% in liquor.

Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.

Execute departmental strategies and maximized the financial performance of departments.

Ensure high standards of food and beverage excellence, service and marketing to maximize profits and guarantee outstanding customer service.

Haig Point Club and Community Association, Inc., Hilton Head Island, SC

Executive Chef, 2012 to 2013

Reporting to the GM, supervised the luxury dining and service operations of a 1,050-acre private community (clubhouse, golf course, two fine-dining restaurant, banquet from10 to 450) managing an operating budget of $4.5 mil.

Oversaw daily recipe preparation, food storage, cooking, and presentation; researched and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs; provided performance feedback and additional instruction in biannual reviews and one-on-one counseling sessions. Conducted interviewing, hiring, and training functions, ensuring individual performance met the highest possible culinary standards.

Key Contributions:

Spearheaded a staff, of #45 engaged in full-service luxury restaurant operations (food preparation, customer service, chefs, cooks, assistants, and wait staff).

Reduced food costs by 13% from 45% to 32% by expertly estimating purchasing needs and buying through approved suppliers.

Ensured proper equipment operations and maintenance; ensured proper safety & sanitation in kitchen.

The Cleveland Country Club, Shelby, NC

Assistant General Manager/Executive Chef, 2011 to 2012

Successfully provided effective short term expertise for full service 130 acre 18 holes golf and private country club.

Managed a staff of up to #65; oversaw all kitchen and food operations and provided Assistant General Manager responsibilities; supervised catering for events accommodating up to # 500 people.

Key Contribution:

Provided hands on expertise for Front of House and Back of House in areas that included menu planning, cost control and analysis, staffing, and budgeting.

Developed communications plan to manage vendor relationships, resulting in reduced food costs of 40%.

Pho Fusion Vietnamese Restaurant, Asheville, NC

Chef/Proprietor, 2008 to 2011

Owned, maintained, managed and marketed restaurant; managed financial and personnel records; recruited, interviewed and trained staff while ensuring health and safety standards.

Received outstanding reviews from dozens of local new papers for bringing new tastes of Vietnamese Food, and delicious food from South East Asia came to Ashville.

Additional Experience

Executive Chef (2005 to 2008) GF Management, Hilton University Place, Charlotte, NC

Executive Chef (2004 to 2005) Myers Park Platinum Country Club, Charlotte, NC

Executive Chef (2000 to 2004 Holiday Inn Convention Center Deland, FL. (Mobil Four Star)

Garde-Manger Chef (1998 to 2000) Ritz-Carton Hotel Resort (Mobil Five Star) Naples, FL

Garde-Manger Chef (1996 to 1998) Jefferson Hotel Resort (Mobil Five Star) Richmond, VA

Executive Chef (1994 to 1996) Lynchburg Hilton Hotel Resort, (Mobil Four Star)Lynchburg, VA

Executive Chef (1992 to 1994) Salisbury Country Club, Richmond, VA

Chef/Proprietor (1985 to 1990) Que-Me Vietnamese Restaurant (Mobil 4 star), Portland, Maine.

Community: 1984 sponsored Military Family whom escaped the Communist of S. Vietnam

Community: 1990 sponsored 31 Children Amerasian from Vietnam arrived to Portland, Maine

Community: 1985 to 1991 Member Minority Task Force Police Dept,. Portland, Maine

EDUCATION AND CERTIFICATION

University of Southern Maine, Portland, ME

Food & Beverage Champion Course by Hilton

Food Safety & Production, Education Institute of AH & MH, Naples, FL

Manager Training Serve Safe Certified Expire 7/19/2024

CPR/AED Certified

ADA Hotel Certified

HONORS & AWARDS

Tasting Judge, AB Tech College, Asheville, NC0 4/2016

Tasting Judge, AB Tech College, Asheville, NC 05/2013

Tasting Judge, AB Tech College, Asheville, NC 04/2012

Minority Task Force Police Dept., Portland, ME 1985

Ice Sculpture Award, US Foods Show Charlotte Convention Center, NC 04/2012

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