HOANG CHAU TRUONG

- I am a main cook in the evening shift

- I can prepare and cook roadhouse menu such as T-bone, scotch fillets, chicken parmigiana, burger, mash potatoes, roasted vegetables …

- I can make many types of sauces like gravy, mushroom, pepper, garlic and many other sauces.

- I do buffet cooking for approximate 70 Main Road ‘s worker with many difference choice of dishes everyday such as Mexican, Italian, Indian, Asian, BBQ and Roast night.

- I also work across morning shift and can do breakfast menu such as eggs benedict, eggs on toast, breakfast wrap, making sandwiches, fruit salad and frying food for bain marie.

- I have strong multitasking skills, managing multiple orders, managing time effectively to ensure timely meal prepapration, even during peak hours.

- I maintain clean and organized work areas at all times to bring safety and quality to food presentation process.

- I assisst manager to order meat and vegetables, checking the quality, keep track of old and new items and rotated stock to confirm fressness of food and ingredients.

- I reduce food waste significantly by implementing proper portion control and storage techniques.

- I plan and cook special meals daily including Western and Asian dishes.

- I plan menus for different events, seasons and customer requests.

- I serve bain marie’s food and coffee for indigenous community across the road and travelers.

- I taking customer orders, receiving drinks delivery from supplier and restock the fridge.

- I take booking for room, unpower and power caravan sites by phone or email and creating a booking into the system.

- I handle cash, credit card transaction well and counting till’s cash at the end of the day accurately.

- I maintain a clean and organized dining area.