Hoanh Hai Nguyen

• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Worked flexible hours; night, weekend, and holiday shifts.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Used coordination and planning skills to achieve results according to schedule.
• Paid attention to detail while completing assignments.
• Developed strong communication and organizational skills through working on group projects.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Mentored kitchen staff to prepare each for demanding roles.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Generated employee schedules, work assignments and determined appropriate compensation rates.

• Report Direct to Owner
• Prepare, process & food record in kitchen
• Plan roster and supervise staff in kitchen during whole process from prepare ration to completion of products in kitchen
• Manage and develop staff in kitchen
• Supervise staff and ensure production in kitchen on time and maintain standards
• Ensure quality of production to service: task, presentation, temperature, portion..
• Order food and beverage supplies needed for kitchen
• Inspect supplies, equipment and work area to ensure to heal standards
• Work every station and training to staff for every station
• Control food cost and make new menu
• In, Report Direct to Owner
• Prepare, process & food record in kitchen
• Developed and maintained courteous and effective working relationships

• Training and oversight to staff of Donkey Bakery Company)
• Duties and responsibilities:
• Training Asian and western food for staff off
• Training staff to ensure that all food preparation
• Training staff about restaurant hygiene standards
• Ensure quality of production to service: task, presentation, temperature, portion..
• Order food and beverage supplies needed for kitchen
• Inspect supplies, equipment and work area to ensure to heal standards
• Work every station and training to staff for every station
• Control food cost and make new menu.

• Report Direct to Owner
• Prepare, process & food record in kitchen
• Plan roster and supervise staff in kitchen during the whole process from preparation to completion of products in kitchen
• Manage and develop staff in kitchen
• Supervise staff and ensure the production in kitchen on time and maintain standards
• Ensure quality of production to service: task, presentation, temperature, portion..
• Order food and beverage supplies needed for kitchen
• Inspect supplies, equipment and work area to ensure to heal standards
• Work every station and training to staff for every station
• Control food cost and make new menu.

• And responsibilities:
• Prepare, process & food record in the B.B.Q kitchen
• Plan roster and supervise staff in the B,B,Q kitchen during the whole process from preparation to completion of products in kitchen
• Manage and develop staff in B.B.Q kitchen
• Supervise staff and ensure the production in B.B.Q kitchen on time and maintain standards
• Ensure quality of production to service: task, presentation, temperature, portion..
• Order food and beverage supplies needed for B.B.Q kitchen
• Inspect supplies, equipment and work area to ensure to heal standards
• Work every station and training to staff for every station
• Control food cost and make new menu.

• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
• Prepped daily menu items to quickly deliver upon request
• Planned and directed high-volume food preparation in fast-paced environment
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef

• Support chef De Parties or Demi Chef De Parties in daily operation and work
• Work according to menu specifications by Chef De Parties
• Keep work area at all time in hygienic conditions according to rules set by hotel
• Control food stock and food cost in section
• Prepare daily miss-en-place and food production in different sections of main kitchen or satellites
• Follow instructions and recommendations from immediate Superiors to complete daily tasks
• Ensure highest standard and consistent quality in daily preparation and keep up to date with new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirement, cleanliness, wastage and cost control.

• Chef De Parties or Demi Chef De Parties in daily operation and work
• Work according to menu specifications by Chef De Parties
• Keep work area at all time in hygienic conditions according to rules set by hotel
• Control food stock and food cost in section
• Prepare daily miss-en-place and food production in different sections of main kitchen or satellites
• Follow instructions and recommendations from immediate Superiors to complete daily tasks
• Ensure highest standard and consistent quality in daily preparation and keep up to date with new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirement, cleanliness, wastage and cost control., responsibilities:
• Collaborating with chef to menu and recipes
• Portion, arrange, garnish food and serve food to guess
• Inspect supplies, equipment and work area to ensure to heal standards
• Determine production schedules and worker-time requirement
• Train and instruct cooks and workers improper food preparation procedures
• Weigh, measure and mix ingredients, season and cook food according to recipes.

• Adaptable and proficient in learning new concepts quickly and efficiently
• Managed time efficiently in order to complete all tasks within deadlines
• Excellent communication skills, both verbal and written
• Assisted with day-to-day operations, working efficiently and productively with all team members
• Demonstrated respect, friendliness and willingness to help wherever needed

Skills assessment result for chef Tra number : TRA19/777338493 Nominated occupation : chef - 351311 9, December, 2019