1. Ankhang (Kris) Than
1805 Pinehurst Ln, Apt 9201 469-531-6766
Mesquite, TX 75150 ankhangthan@yahoo.com
PERSONAL PROFILE
Seeking a position utilizing my passion for the art of food, previous restaurant management experience, MBA and BS
in Culinary Management. Specifically interested in leadership opportunities in a fast casual restaurant. ServSafe
Food Protection Manager Certified. Skilled at leading a kitchen team effectively and creating recipes.
PROFESSIONAL SKILLS
Leadership
 Lead teams of approximately 25-40 hourly employees in a quick-service, 24-hour restaurant with an open kitchen area
and a cafeteria environment
 Train, coach, and motivate team members, providing ongoing direction and focus
 Delegate work assignments to team based on individual strengths, improving individual and team efficiency
 Participate in production and service, including cooking, taking orders, and expediting- lead by example
 Issue disciplinary actions such as oral and written reprimands, and make termination decisions as necessary
Hospitality
 Provide excellent hospitality during the guest experience in the restaurant by maintaining team positivity
 Coordinate production and service activities of team to ensure efficient, guest-focused service
 Handle all guest complaints with genuine concern and provide resolutions that exceed guest expectations
 Develop solutions to decrease reoccurrence of behaviors that generate complaints
Culinary Operations
 Utilize impeccable knife skills to scale and fillet fish, de-bone poultry, chop, dice, and julienne vegetables
 Plan menus and food utilization based on anticipated number of guests, palatability, popularity, and costs
 Creatively experiment with new trends and different foods to assist with daily and weekly menu planning
 Ensure food presentation is visually inviting and meets company standards
 Operate large-volume cooking equipment such as grills, fryers, griddles, and convection ovens
 Cook customers’ exact orders with varying items, working on several different orders simultaneously
 Responsible for food quality and safety throughout the day, from storage to preparation and serving
Operational Excellence
 Responsible for the economic success of the restaurant, including securing revenue in the form of sales
 Analyze and forecast staffing needs; create, manage, and post associate work schedules
 Perform accounting duties such as audits of food inventory, operating supplies, payroll, and cash
 Manage payroll, establish wage rates and calculate bonuses per company policies
 Review and analyze recipes to determine labor and overhead costs, and assign prices to menu items
EMPLOYMENT HISTORY
Restaurant Assistant Manager August 2015 – May 2016
Luby’s Dallas, TX
Restaurant General Manager Jan 2013 – May 2015
Waffle House DFW Metroplex, TX
Grill Cook June 2010 – Aug 2012
Aramark- Baylor Regional Medical Center at Plano Plano, TX
Sushi Chef Nov 2009 – May 2010
Kenichi Dallas, TX
EDUCATION
Master of Business Administration, Texas Woman’s University, Denton, TX May 2016
Bachelor of Science in Culinary Management, The Art Institute of Dallas, Dallas, TX Aug 2012