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Chef Tony Nguyen An Introduction to the Culinary Mastermind

Chef Tony Nguyen is the professional Executive Chef for both Crustacean Restaurant and the highly anticipated Da Lat Rose in Beverly Hills. His main responsibilities include planning menus, delegating tasks to staff, preparing high-quality dishes and overseeing the kitchen staff. A skilled and experienced chef, Tony Nguyen has a passion for food and a commitment to excellence that has earned him a reputation as one of the best in the business. He believes in using fresh, quality ingredients to create dishes that are both delicious and visually appealing.

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Chef Tony Nguyen An Introduction to the Culinary Mastermind

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  1. Chef Tony Nguyen - An Introduction to the Culinary Mastermind

  2. Chef Tony Nguyen is the professional Executive Chef for both Crustacean Restaurant and the highly anticipated Da Lat Rose in Beverly Hills. His main responsibilities include planning menus, delegating tasks to staff, preparing high-quality dishes and overseeing the kitchen staff. While Chef Tony Nguyen is not just an exceptional Executive Chef, he is also a talented chef. Chef Tony Nguyen has over years of experience in both executive and culinary positions. He has worked hard to get where he is today, and believes in creating memorable experiences for his clients every time.

  3. Chef Tony Nguyen is the talented Executive Chef for Crustacean Restaurant and Da Lat Rose in Beverly Hills.He has over years of experience in both executive and culinary positions and has worked hard to get where he is today. Chef Tony Nguyen believes that creating memorable experiences for our guests is one of his most important goals.Chef Tony Nguyen believes in creating a positive environment in which his team members feel comfortable and motivated to succeed.

  4. CHEF TONY NGUYEN'S CONSULTANT SERVICES • Concept Visualization and Development • Food and Beverage Services • Operational Services • FOH and BOH Training

  5. Concept Visualization and Development • Creating Brands and Concepts from Fine Dining Tasting Menus to Fast Casual Concepts • Social Media Strategy • PR Strategy • Marketing Strategy • Broker and Site Selection

  6. Food and Beverage Services • Recipe Creation and Development • Menu Analysis • Private Events Menu Development • Sourcing of Goods for Quality and Profitability • Kitchen Equipment Needs • Menu Creation • Catering Menu Development • Kitchen Overlay and Design • Quality Chefs and Audit Sheets • Allergen Menu Creation • Tailored Menus for Diets • Bar and Wine Menu and Creation • Reservation System Set Up and Breakdown Gam plan

  7. Operational Services • Food Safety Audits and System Development • Efficiency Walk Through • Labor Breakdown • Food Cost Analysis • Menu Mix • End-of-Year Strategy • Human Resources Implementation • Accountant Implementation • Sales Tax, income, Employee Tax Breakdown • Event Planning

  8. FOH and BOH Training • Hiring From Line Level to Upper Management • Wine Training • Food and Wine “Cheat Sheets” • FOH Sequence of Service Training • POS Training and Selection • KDS Programing and Training • On-Site Training with FOH and BOH • SOP Creation and Training • Team Building Exercises • Disciplinary and Coaching Tools • Externship Manual and Creations

  9. Thank You

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