HoangSon Nguyen

I had my opportunity to work in Sweetbrew Coffee House and Tatlerlane by Sweetbrew Kitchen to create a funky and modern brunch experience for the Launceston community, running multiple special events in the evening.

• Assisting the Executive Chef in the overall management and supervision of the kitchen team.
• Ensure all food preparation and cooking meets food safety and hygiene regulations.
• Contribute to the menu development process, and suggest new and innovative dishes.
• Manage and train kitchen staff to maintain efficiency and high-quality service.
• Order and maintain stock levels of kitchen supplies and ingredients.
• Work collaboratively with the front-of-house team to deliver an exceptional dining experience.

Kosaten Launceston provided me with the opportunity to work with a whole range of fresh, locally sourced seafood, which helped me gain sashimi skills.

• Developed creative new recipes for unique sushi dishes.
• Coordinated with suppliers to source the highest quality fish and seafood.
• Organized the kitchen in a clean and sanitary manner to meet health standards.
• Prepared workstations with ingredients and tools to increase efficiency.
• Trained kitchen workers on culinary techniques.
• Supervised food preparation staff to deliver high-quality results.

I decided to expand my palate and put myself into the Japanese kitchen. At Bento, I learned how to roll sushi and put my fried chicken skills into practice.

• Used grills, deep fryers and griddles to cook food.
• Set up work stations prior to opening to minimize prep time.
• Prepared a variety of food items according to customer orders or restaurant recipes.
• Cooked menu items based on customer orders.

I moved to Launceston and had the opportunity to work with the Unforgettable owner on opening his second restaurant in Tasmania; however, I left after one year of working there because we don't share the same views.

• Delegated work to staff, setting priorities and goals.
• Optimized profits by controlling food, beverage and labor costs.
• Collaborated with local businesses to create mutually beneficial partnerships.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
• Updated computer systems with new pricing and daily food specials.
• Managed accounts payable, accounts receivable and payroll.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.

It was when the pandemic hit that Tian 38, a high-class restaurant, decided to launch a campaign that provides free food to support students. I volunteered to help them for some weeks and gain knowledge of Chinese cuisines, including roasted pork, roasted duck, char siu, and some wok skills.

• Made meals in accordance with company standards and requirements.
• Observed chefs in the kitchen to understand techniques and methods used in food preparation.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.

I enjoyed my time working at Roll'd, as it gave me a chance to stand up and help young students get into the fast-paced workflow as quickly as possible, and initially create a strong-bonded team, which ensures the efficiency needed.

• Build up stores, provide profound training to staff, arrange stock ordering, and arrange catering orders to available stores.
• Additionally, my responsibility was to assign catering orders from the website to available stores and help get them delivered.

I was dull during the first days I came to Australia, and these are the two famous restaurants among the Vietnamese community, which is why I ended up working for them.

• Assisted in food preparation tasks such as washing, peeling, cutting, and basic cooking under chef's guidance.
• Cut or sliced meat, poultry and seafood to prepare for cooking.
• Cleaned dishes, pots, pans and utensils.
• Swept and mopped floors to maintain cleanliness in the kitchen area.

Gami is another Korean restaurant that I stepped into; it is considered more original, so I decided that I want to learn how to do it the Korean way.

• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Used standardized recipes and other instructions to prepare food.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Set up work stations prior to opening to minimize prep time.
• Monitored stock levels of food items and ordered more when necessary.

My journey started at a Korean fast-food restaurant, where I learned how to work in a kitchen and communicate with non-Vietnamese speakers. It was tough, but my addiction to fried chicken kept me going.

• Prepared meats (chicken, beef patties), vegetables, and desserts according to orders or instructions.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Maintained cleanliness and hygiene in the kitchen, including washing dishes and utensils.
• Cleaned and sanitized kitchen equipment, utensils and work stations.