Stanley Phan Email & Phone Number

●Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, purchasing, receiving, food storage and facility maintenance.●Oversee multi-unit operations across Google Campuses in New York City.●Review and maintain good record of purchasing files and records (purchase orders, contracts, etc.)to ensure its compliance with company policies and procedures and ensure the availability ofdocumentation.●Seek and partner with reliable vendors and suppliers●Monitor and forecast upcoming levels of demand

Us

●Oversees kitchen staff during daily operations●Educates and oversees all employees to ensure the execution of proper recipes, techniques and procedures.●Records and maintains batch tracking system for food prepared in the commissary.●Enteres data tracking critical control points for food safety●Keeping a detailed van log including maintenance●Implemented batch system for food prepared in the commissary kitchen●Logging and entry for monthly inventory of location.●Assisting the Chefs with any tech projects the Chefs would like performed●Coordinating occasional lab orders to be delivered to other Momofuku restaurants●Payroll●Scheduling●Maintain all products for Momofuku store website

•Exceptional knowledge of product lines and merchandise pricing techniques. •Ordered and received merchandises, in-depth ability to operate point-of-sale terminal/cash registers. •Verify that cash intake matches sales and inventory activity. •Resolve potential confrontational issues when dealing with intoxicated individuals, shoplifters, etc. •Kept track of inventory levels and efficiently restocked when inventory started to drop on the shelves. •Provided efficient, courteous and knowledgeable service to the customers.

New York, New York, Us

• Ensured total kitchen abided by New York state health code at all times and proper sanitation measures were taken each day• Supervised day-to-day kitchen operations with the responsibility of ordering product for production, forecasting production labor and maintaining control over inventory• Delivered to all retail and joint-venture outlets from the commissary kitchen to retail outlets spanning from Long Island to Manhattan• Delegated weekly staff scheduling• Organized payrolls for back-of-house employees

Associate’S Degree, Criminal Justice

Diploma, Art/Art Studies, General