Ryan Giang Email & Phone Number

South San Francisco, California, United States

In addition to applying FEFO to all of our fruit vegetable supply, I was in charge of looking for leads to make sales with for our online catalog. Along with one other person, I pack the orders of our online patrons (about two hundred a week, with about twenty items per order) and check the quality for those items as well. I also help work with our wholesale customers as well; some of my superiors rush their handwriting so I would be in charge of translating their tags into a printable receipt for us and the customer to have. I also receive the new inventory into our price operating system, and refresh the current inventory by manually checking the quality and quantity myself. We carry a lot of exotic fruits and vegetables so quality control is very important. Some customers are willing to pay less than a premium price for #2 quality produce, so I would be in charge of determining which products are still okay for consumption and which ones are unsalvageable.

San Ramon, California, United States

Started as a dishwasher, mainly because the line cook positions were all filled. I got to showcase my abilities on the line when line cooks decide to not show up for work.I have been the default baker of their signature Naan Bread, which is a rich dough with milk and yogurt baked on the interior walls of a very hot vessel called a Tandoor Oven. Because of my experience with the Tandoor Oven, I learned a couple of different skewering techniques: one being with the thick metal rods for roasting large meats, another being the skewering sword for kebabs and such ground materials, and the third being the Fan method for batch grilling on the charcoal grill. I am most comfortable as a garde manger, for I like to be organized and spent my free time at work prepping my station for the next order or to be able to help another station who is falling behind on service. My greatest culinary strength would be in my plating so garde manger would be my position of preference. However, I am comfortable with working the sauté and fry stations so I am not picky.By around February, I was high enough in the staff hierarchy to make produce and grocery orders for stocking up our ingredients, as well as checking the cleaning chemicals supply and our dishwasher functionality. I was also usually the first to arrive on site and last to leave. I was also given agency over how to divide the day's workload amongst the kitchen staff, but I usually leave the easy/time consuming tasks (like peeling potatoes) for others to do while I tend to tasks that require a bit more attention (like fileting and deboning a salmon)We also had a few instances where we had to cater to a private party, so we would plan a specific menu for this group and I would see it through that the kitchen staff produces it exactly as what was discussed between the head chef, sous chef, and me.