Hoang Pham
NSW
Summary
- Being a chef assistant position for few months from beginning of the year 2021 in the Ruse bar and brasserie dining restaurant has give me lots of experiences in running larder and pastry section in kitchen with doing schedule production, refreshing everyday food and checking stock
- Adaptable professional with success handling challenges and can-do attitude.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level larder and pastry position. Ready to help team achieve company goals.
Overview
3
3
years of professional experience
Work History
Pastry Chef and Larder Chef
Ruse Bar And Brasserie
03.2021 - 12.2021
- Completed side work and prep according to back of house checklist.
- Stocked supplies to maintain sufficient levels of food products at pastry and larder station.
- Notified chef in advance of supply needs to prevent inventory shortage.
- Prepared salads and desserts for restaurant guests and catered events.
- Cleaned counters, shelves, walls, furniture and equipment in food service areas.
- Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
- Cleaned and sanitized pantry station at end of shift.
- Maintained food safety and sanitation standards.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Oversaw purchasing, storage and use of kitchen supplies.
Pastry Chef
International Convention Centre
05.2022 - Current
- Prevented cross-contamination from utensils, surfaces when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Placed orders to restock items before supplies ran out.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
Pastry Chef
Grana
05.2021 - 03.2022
- Wrapped, dated and stored food in refrigerators under standardized temperature for future uses.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Mixed, proofed, shaped and baked dough for baguettes, bagels and other .
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
Pastry Cook
Edition Roasters
02.2022 - 06.2022
- Produced up to number of pastries, cakes, breads and other desserts each day.
- Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Transitioned between breakfast and lunch service.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Pastry Chef
Meat&wine Co
08.2022 - Current
- Maintained well-organized mise en place to keep work consistent.
- Line check every day to avoid waste food or missing items
- Handling with huge amounts of customers a day and complete preparation on time in a day and also for the next day
- Preparing all food item for lunch and dinning service with an average of 400-500 tables a day
- Cleaned and maintained kitchen equipment and oven.
Education
Associate of Arts - Chef Training
Evolution Hospitality Institute
552 George St, Sydney NSW 200003.2023
Skills
- Cost Control and Budgeting
- Sanitation and Cleaning
- Production Scheduling
- Team Collaboration
Timeline
Pastry Chef
Meat&wine Co
08.2022 - Current
Pastry Chef
International Convention Centre
05.2022 - Current
Pastry Cook
Edition Roasters
02.2022 - 06.2022
Pastry Chef
Grana
05.2021 - 03.2022
Pastry Chef and Larder Chef
Ruse Bar And Brasserie
03.2021 - 12.2021
Associate of Arts - Chef Training
Evolution Hospitality Institute
Similar Profiles
Sudip DanuwarSudip Danuwar
Chef De Partie at Ruse Bar And BrasserieChef De Partie at Ruse Bar And Brasserie
Vanessa Dela CruzVanessa Dela Cruz
Section Waiter at Ruse Bar and BrasserieSection Waiter at Ruse Bar and Brasserie
Anish ShahiAnish Shahi
Bartender at Ruse Bar and BrasserieBartender at Ruse Bar and Brasserie