Open to opportunities

Dury Khai

@durykhai

Message

I am a results-driven chef leading kitchens, menu development, and team training.

United States

Message

What I'm looking for

I seek a leadership role in a fast-paced kitchen where I can drive menu development, train teams, control costs, and maintain high quality and safety standards.

I am a self-motivated culinary professional with strong leadership and interpersonal skills, comfortable working in high-pressure, deadline-driven environments. I build rapport with customers and colleagues and work effectively across diverse teams.

Over a progressive career, I have served as Sous Chef, Lead Sauté Cook, Kitchen Manager, and Executive Chef, overseeing daily kitchen operations, hiring and training staff, and maintaining kitchen organization. I have direct experience with menu planning, recipe development, and food costing.

I manage inventory, order supplies, and collaborate with suppliers to ensure consistent availability of fresh ingredients while minimizing waste. I prioritize food safety, sanitation, and consistent plating and presentation in high-volume settings.

I take pride in mentoring kitchen staff, implementing new techniques to enhance menus, and driving operational improvements that support quality and efficiency. I am focused on delivering exceptional dining experiences while controlling costs and maintaining organized, safe kitchens.

Experience

Work history, roles, and key accomplishments

Current

Sous Chef

Current

Sea Capitan Cocina Costeria

Jun 2025 - Present (3 months)

Oversee daily kitchen operations, ensuring food preparation meets quality and safety standards while managing inventory and minimizing waste.

Kitchen Management Food Safety Inventory Control Staff Training Menu Execution Cost Control

Sous Chef

Aqua Penny's

Jan 2024 - Jun 2025 (1 year 5 months)

Assisted head chef in menu planning, recipe development, and food preparation for a high-volume restaurant while implementing new techniques to enhance menu offerings.

Menu Development Recipe Development Inventory Management Food Safety Kitchen Training

Executive Chef

Aspens Restaurant & Lounge

May 2023 - Dec 2024 (1 year 7 months)

Hired and trained kitchen staff, managed food ordering, costing and inventory, and maintained kitchen organization to control costs and minimize waste.

Team Leadership Inventory Management Hiring Menu Strategy

Lead Sauté Cook

Ocean Prime

Jan 2022 - May 2023 (1 year 4 months)

Prepared and plated line items per head chef instructions, set up and stocked stations, and ensured consistency in sauces and presentation.

Sauté Station Sauce Preparation Station Setup Quality Control Time Management

Sous Chef

Yaya's Euro Bistro

Sep 2020 - Jan 2022 (1 year 4 months)

Maintained organized and sanitized work areas, performed prep work and restocked stations, and enforced safe food-handling and storage procedures.

Food Safety PrEP Station Restocking

Sous Chef

Lark A'Fare

Jun 2019 - Sep 2020 (1 year 3 months)

Organized and labeled storage areas, trained and mentored 4 line cooks, and expedited line operations to ensure timely, high-quality food preparation.

Staff Training Expediting Quality Assurance Inventory Labeling Line Leadership Food Safety

Lead Sauté Cook

The Restaurant at 1900

Mar 2018 - Jun 2019 (1 year 3 months)

Created standardized recipes for consistency in taste and portioning, led culinary training for junior chefs, and contributed menu enhancement ideas based on trends.

Culinary Training Menu Development Station Management Food Presentation

Kitchen Manager

Jax Fish House and Oyster Bar

Feb 2015 - Feb 2018 (3 years)

Managed supply ordering and inventory, assisted in hiring and training kitchen staff, and adjusted menus based on seasonal availability to meet demand.

Inventory Management Hiring Cost Management