Summary
Overview
Work History
Education
Skills
Timeline
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David Tran

Australia

Summary

Dedicated culinary professional with extensive hands-on experience in fast-paced kitchens, seeking to transition into a Sous Chef role. Proven expertise in food preparation, kitchen organization, and collaboration with Head Chefs to consistently deliver high-quality dishes. Skilled in supervising line staff, managing workflow during service, and upholding rigorous hygiene and safety standards. Passionate about flavors, teamwork, and creating memorable dining experiences that delight guests and elevate culinary excellence.

Overview

8
8
years of professional experience

Work History

Junior Sous Chef

Sofitel Sydney Wentworth
09.2024 - Current
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.

Chef De Partie

Kingsley Australian Steakhouse
01.2024 - 07.2024
  • Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepared items for roasting, frying, and baking.

Chef De Partie

Butcher's Block Barangaroo
03.2021 - 12.2023
  • Performed daily inspections of equipment and tools used in the kitchen ensuring their cleanliness and proper working condition.
  • Ensured that all dishes were served promptly at correct temperatures as per customer requirements.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Chef De Partie

Saigon Hustle
08.2020 - 02.2021
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Managed food usage with proper stock rotation to prevent spoilage.

Commis Chef

Hello Auntie
11.2017 - 10.2020
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Assisted other chefs with ingredients preparation in support of recipes designed by Head Chef.

Student Chef

William Blue Dining
03.2019 - 08.2019
  • Performing a range of basic cookery methods.
  • Working in Cold Larder, Pan, Grill sections with neatly checking stock and preparing.
  • Kept kitchen properly cleaned and maintained and all items put away after use.

Education

Bachelor of Culinary Management - Culinary Management

William Blue - The Rock
12.2020

Associate Degree of Culinary Management - Culinary Management

William Blue - The Rock
12.2019

Skills

  • Food presentation
  • Workflow optimization
  • Quality controls
  • Motivational team management
  • Safe food handling

Timeline

Junior Sous Chef

Sofitel Sydney Wentworth
09.2024 - Current

Chef De Partie

Kingsley Australian Steakhouse
01.2024 - 07.2024

Chef De Partie

Butcher's Block Barangaroo
03.2021 - 12.2023

Chef De Partie

Saigon Hustle
08.2020 - 02.2021

Student Chef

William Blue Dining
03.2019 - 08.2019

Commis Chef

Hello Auntie
11.2017 - 10.2020

Associate Degree of Culinary Management - Culinary Management

William Blue - The Rock

Bachelor of Culinary Management - Culinary Management

William Blue - The Rock

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