Summary
Overview
Work History
Education
Skills
Attributes
References
Timeline
Generic

Annie Vo

Croydon Park ,SA

Summary

To find a company that has great mentors, who could help me apply my knowledge and experience in the industry. A flexible professional who enjoys learning new skills and quickly adapts to organization changes. Commis Chef with more than 2 years of experience in restaurants. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment. Particular expertise in larder or grill section working under renowned chef de parties.

Overview

5
5
years of professional experience

Work History

Commis Chef

Riverside Kitchen, Intercontinental hotel & resort
07.2021 - Current
  • Check ordering
  • M.E.P for entrée and larder section
  • Team work and problem-solving skills.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.

Chef Assisstant

Noi Vietnamese Eatery Restaurant
01.2020 - 03.2021
  • Preparing food and maintaining high standard of hygiene
  • Working in the busy section and entrée section
  • Cleaning and organize dining, service, and kitchen areas.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work consistent.

Chef's Assistant

saigon café restaurant
01.2019 - 02.2021
  • Preparing food and maintaining high standards of hygiene
  • Working in the busy section (deep fry, Stir fry) and entrée section
  • Customer Service (Order taking and interaction)
  • Cleaning and organize dining, service, and kitchen areas
  • Collect and return dirty dishes to the kitchen for washing
  • Distribution of food to servers
  • Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers
  • Actively participating and contributing to teamwork and joint problem-solving skills
  • Preparing Vegetables and meat.
  • Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Helped design, create and implement outlet menu changes to attract customers and boost sales revenue.

CHef cook

Enjoy Inn Restaurant
07.2019 - 01.2020
  • Preparing food and maintaining high standards of hygiene
  • Working in the busy section (deep fry, stir fry) and entrée section
  • Check stock.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Prepared food items in compliance with recipes and portioning control guidelines.

Education

Certificate 3 in Commercial CookeryCertificate 4 in Commercial CookeryDiploma of Hospitality Management -

Quality Training & Hospitality College, Adelaide
Adelaide, SA
08.2022

Certificate III in Patisserie - Certificate IV in Patisserie Diploma of Hospitality Management (All Successfully graduated) -

TAFE SA - International Centre For Hospitality, Tourism, And Food Studies
Adelaide, SA
05.2021

English class, graduated with good degree -

eynesbury college, adelaide

Skills

  • Stock Rotation
  • Sanitation
  • Bulk Food Preparation
  • Cleanliness and Sanitation

Attributes

  • Work well both individually and as part of a team
  • High attention to detail, and a high standard for work ethics
  • I am ambitious and always looking to learn and develop myself
  • Hard working and willing to learn
  • Friendly and approachable, able to lift heavy and always turn up on time
  • Motivate
  • Organize
  • Sociable

References

Bernie Yeo, Chef de parties of Riverside restaurant at intercontinental Hotel & Resort, 0433 738 850 Kim Quoc Luu, Sous Chef of Enjoy inn restaurant, 0415 056 618 Martin Schnider, Lecturer of Patisserie at tafe sa, 0432 913 827 TMR Bistro, Owner and headchef of TmR, 0430 303 550

Timeline

Commis Chef

Riverside Kitchen, Intercontinental hotel & resort
07.2021 - Current

Chef Assisstant

Noi Vietnamese Eatery Restaurant
01.2020 - 03.2021

CHef cook

Enjoy Inn Restaurant
07.2019 - 01.2020

Chef's Assistant

saigon café restaurant
01.2019 - 02.2021

Certificate 3 in Commercial CookeryCertificate 4 in Commercial CookeryDiploma of Hospitality Management -

Quality Training & Hospitality College, Adelaide

Certificate III in Patisserie - Certificate IV in Patisserie Diploma of Hospitality Management (All Successfully graduated) -

TAFE SA - International Centre For Hospitality, Tourism, And Food Studies

English class, graduated with good degree -

eynesbury college, adelaide

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