HAO NAM LA
Melbourne,VIC
Summary
Dynamic culinary professional with extensive experience at Pelican Landing and currently at Schnitz, excelling in food preparation and kitchen management. Proven ability to train staff and enhance team collaboration while ensuring compliance with food safety standards. Skilled in recipe modification and time management, consistently delivering high-quality dishes in fast-paced environments. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.
Winner of the Year Trophy: Cook Schnitz 2023.
Winner of the Year Trophy: Cook Schnitz 2025.
Overview
4
4
years of professional experience
Work History
Cook
Schnitz
Carlton, 3053, Victoria
02.2022 - Current
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Supervised and trained kitchen staff on proper preparation techniques.
- Organized storage areas for efficient usage of space.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Managed portion control using correct utensils during preparation and plating.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Set up and performed initial prep work for soups, sauces, and salads.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Set up work stations prior to opening to minimize prep time.
- Take POS to order food for the customer and help explain which foods are vegan, vegetarian, gluten-free, or dairy-free.
- Cook fries and season the fries.
- Help front of house wrap up all the salad or burger, and serve to the customer.
- Winner staff of the year 2 trophy 2023 and 2025
Cook Trainer
ICHIGO
Melourne , Victoria
01.2022 - 02.2022
- Demonstrated proper knife handling techniques, food preparation, presentation, cooking methods, safety measures and sanitation standards.
- Created lesson plans that cover all aspects of cooking including recipes and technique demonstrations.
- Recommended improvements to existing cooking processes or procedures.
- Maintained student records detailing progress, attendance and program requirements.
- Built life-long learning skills and strong study habits in students to help each prepare for higher-level education.
Cook
Pelican Landing
William Town, Victoria
11.2021 - 01.2022
- Ensured that all kitchen equipment was kept in good working order through regular maintenance checks.
- Worked collaboratively with other team members within the kitchen environment.
- Weighed out portions of food items ready for cooking process while maintaining portion control standards.
- Sliced, diced, chopped, trimmed, cut, filleted and marinated meats as required for dishes.
- Cooked various types of meat including beef, pork, poultry, according to recipes or instructions given.
- Checked the temperature of freezers, refrigerators, and heaters on a regular basis.
- Set up trays with appropriate condiments for guests' orders upon request.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Cleaned work areas at the end of each shift to ensure they were ready for use the following day.
- Followed all health and safety regulations while working with sharp tools and knives when preparing foods.
- Ordered necessary supplies from approved vendors within budget guidelines.
- Checked temperatures of stored foods regularly to maintain proper storage conditions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Education
Cert 3 in Commercial Cookery
Academia Institute
12-2021
Diploma of Hospitality Management
Academia Institute Educational Institution
12-2022
Cert 4 Commercial Cookery
Academia Institute Educational Institution
01-2022
Skills
- Food preparation and cooking techniques
- Kitchen equipment operation
- Time management
- Employee training
- Customer service
- Team collaboration
- Recipe modification
- Problem solving
- Communication skills
- Stock management
- OSHA compliance
- Surface cleaning
- Hospitality background
- Food safety oversight
- Cutting and slicing techniques
- Frying and grilling skills
- Attention to safe food handling procedures
- Allergen awareness
Languages
2,3,5,3
Education and Training
other,other,other
Personal Information
Timeline
Cook
Schnitz
02.2022 - Current
Cook Trainer
ICHIGO
01.2022 - 02.2022
Cook
Pelican Landing
11.2021 - 01.2022
Cert 3 in Commercial Cookery
Academia Institute
Diploma of Hospitality Management
Academia Institute Educational Institution
Cert 4 Commercial Cookery
Academia Institute Educational Institution
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