Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
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Khoi Phong Nguyen

Point Cook,VIC

Summary

Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Demi or CDP.

Overview

8
8
years of professional experience

Work History

Demi Chef

W Hotel
05.2023 - Current
  • Promoted from Commis Chef within 4 months.
  • Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings.
  • Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Wok Chef (CDP)

HQ Group
01.2023 - 08.2023
  • Maintained excellent attendance record, consistently arriving to work on time.
  • Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
  • Set up and maintained saute station to facilitate kitchen operations.
  • Operated wok containing oil and using high heat level carefully to avoid burns and injuries.
  • Prepared average of 100 - 130 covers each shift.

Demi Chef (Casual)

Delaware North
03.2022 - 04.2023
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Inspected appliances, commercial fryers, and ovens to verify proper working order.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Met production requirements for banquet and outlet desserts and breakfast pastries.
  • Prepared average of 150 - 200 covers each shift.

Chef De Partie (Casual)

Mjolner
11.2022 - 02.2023
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
  • Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Rotated stock to use items before expiration date.
  • Managed 100 - 150 covers daily.

CDP

WynCity Bowl & Entertainment
04.2021 - 01.2022
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Communicated closely with servers to fully understand special orders for customers.
  • Ordered and received products and supplies to stock kitchen areas.

Cook

Montezumas
01.2020 - 08.2020
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained central standardized recipe and ingredient repository with nutritional and cost information.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Monitored line efficiency and implemented improvements for increased productivity.
  • Prepared average of 80 - 100 covers each shift.

Kitchen Hand

Soba Restaurant
12.2015 - 02.2016
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.

Education

Certificate III - Commercial Cookery

William Angliss Institute of TAFE
Melbourne, VIC
01.2022

Skills

  • Conflict Resolution
  • Self-Motivated
  • Microsoft Office
  • Leadership
  • Organization and Time Management
  • Creative Solutions
  • Team Player
  • Health Department Regulations
  • Wok
  • Stock Rotation
  • Waste Control
  • Task Delegation
  • Ingredient Sourcing
  • Menu Planning
  • Supply Ordering

Languages

English
Native or Bilingual
Vietnamese
Native or Bilingual

References

References available upon request.

Timeline

Demi Chef

W Hotel
05.2023 - Current

Wok Chef (CDP)

HQ Group
01.2023 - 08.2023

Chef De Partie (Casual)

Mjolner
11.2022 - 02.2023

Demi Chef (Casual)

Delaware North
03.2022 - 04.2023

CDP

WynCity Bowl & Entertainment
04.2021 - 01.2022

Cook

Montezumas
01.2020 - 08.2020

Kitchen Hand

Soba Restaurant
12.2015 - 02.2016

Certificate III - Commercial Cookery

William Angliss Institute of TAFE

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