Huy Cong PHAM
Cairns,VietNam
Summary
Passionate and determined Head Chef with substantial experience in Western cuisine. Seeking an overseas challenging career to excel in the field of culinary art. Possessing the skills and expertise to create exceptional dishes and deliver memorable dining experiences. Proven ability to maintain cordial and professional working relationships, effectively collaborating with staff, supervisors, and customers to ensure seamless operations and customer satisfaction.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Demi Chef
Bluewater Hotel Pty Ltd
07.2024 - Current
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
Commis Chef
Bluewater Hotel Pty Ltd
08.2022 - 06.2024
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Owner and Head chef
An Vat Da Nang Di Nhan
12.2020 - 07.2022
- The restaurant can accommodate 30-40 people, located in center of Hanoi city, in here we serve street food of DaNang City
- The idea came from the city where my wife was born, we suffered a lot when the COVID-19 broke out
- When the economy doesn't allow, we still continue with our passion with this small restaurant, moreover we succeed and leave a mark in the heart of the capital.
Owner and Head chef
OCBN Restaurant
06.2019 - 08.2020
- The restaurant can accommodate 45-60 people, located in the center of Da Nang city
- Overall responsibility for the kitchen’s daily operations Promotional strategy and planning as well as seasonal menus, controlling inventory and kitchen food cost, Approving and “polishing” dishes before they reach the customer
- Taking care of the kitchen’s accounts and creating a work roster.
Chef De Partie
El Gaucho Argentinian Steakhouse
01.2018 - 01.2019
- Assisted Head Chef and Sous Chef in operating and managing of kitchen staff in a $1.2 million budget per year restaurant
- Assisted Head Chef in controlling inventory and kitchen food cost which consistently resulted within 2 – 4 % drop per month
- Assisted Head Chef in planning and improving food menus when necessary
- Provided direction to section head of the outlet kitchen, including Demi Chef, Cooks and Kitchen Attendants
- Ensured that the kitchen operates in a timely way that meets restaurant quality standards
- Ensured that the professional equipment is in good conditions and signal any malfunction before it affects the staff or clients
- Managed and trained staff, established working schedule/roster and assessed staff’s performance
- Attended and participated in daily briefings and other meetings as scheduled
- Communicated efficiently and clearly with other kitchen personnel, front-of-house staff, management, vendors, and customers daily
- Complied with and enforce sanitation regulations and safety standards.
Chef De Partie
Namo Tuscan Grill
04.2016 - 12.2017
- Supervised and coordinated hot and cold kitchen daily activities of cooks and staff engaged in food preparation
- Solely responsible for measuring and mixing ingredients that used to create stocks and sauces
- Cooked, garnished and delivered food to clients in a professional manner
- Maintained food quality standards and ensured efficient control of food supplies
- Developed, evaluated and coached team members, provided training on an as needed basis
- Worked in place of Sous Chef in his absence schedule
- Assisted Sous Chef in counting daily inventory and ordering supplies
- Adhered to standard operating procedures and maintained high standard of cleanliness.
Demi Chef
Stoker Woodfired Grill & Bar
06.2015 - 03.2016
- Set up workstations, cooked and serviced all food items for daily a la carte menus according to the recipes and standards
- Ensured sufficient mise-en-place for the elaboration of the menu according to recipe manuals
- Recommended corrective actions for unfavorable variances food cost commitments
- Ensured all food and other items/utensils are stored properly
- Monitored stock and placed daily orders for hot kitchen if they were shortages
- Responsible for proper cleaning and sanitation of work area and all related hot kitchen equipment
- Assisted in monitoring and guiding new hot kitchen staff
- Deputized in the absence of Chef De Partie.
Cook
The KAfe
08.2014 - 05.2015
- Prepared and served menu items for buffet, a la carte, snack as required in a quick and efficient manner
- Cleaned, chopped, sliced, diced, and cut food items in preparation for cooking
- Dated, labeled and stored all food materials and cooked food products
- Ordered food and beverage supplies needed for kitchen
- Sanitized and maintained cleanliness the work area, equipment and supplies
- Reported any unusual incidents, hazards and maintenance problems to supervisors as they occur
- Complied with standard food quality control procedures at all times.
Education
Certificate of Completion -
Viet Giao Vocational College
Culinary arts - undefined
Saigontourist Hospitality College
01.2016
No Degree - Certificate III in Commercial Cookery
William Angliss Institute of TAFE
Melbourne, VIC01-2020
Certificate IV in Commercial Cookery - Certificate IV in Commercial Cookery
William Angliss Institute of TAFE
Melbourne, VIC01-2022
Skills
- Knowledge of cooking various types of meats, seafood and creating sauces
- Familiarity with estimating and mixing ingredients and following recipes
- Competent at preparing and organizing catering as well as restaurant menus
- Adept at multitasking in a high-volume fast-paced work environment
- Experienced in Leadership, development, administration
References
- Mr. Alex Sayers, Managing Director, The Blue Water Bar And Grill, Phone: +61417911899. Email: alex@thebluewater.com.au
- Mr. Dung, Chief Financial Officer, El Gaucho Argentinian Steakhouse, Phone: +84909621465
- Mr. Benito, Head Chef, Namo Tuscan grill, Phone: +84937339816
- Mr. Truong, Sous Chef, Jardin Des Sens Saigon (Namo), Phone: +84976108737
- Mr. Long, Sous Chef, Stoker Woodfired Grill & Bar, Phone: +84907014156
Personal Information
- Date of Birth: 03/29/92
- Nationality: Vietnam
- Marital Status: Married
Certification
Certificate IV in Commercial Cookery
Certificate III in Commercial Cookery
Languages
English
Professional Working
Vietnamese
Native or Bilingual
Timeline
Demi Chef
Bluewater Hotel Pty Ltd
07.2024 - Current
Commis Chef
Bluewater Hotel Pty Ltd
08.2022 - 06.2024
Owner and Head chef
An Vat Da Nang Di Nhan
12.2020 - 07.2022
Owner and Head chef
OCBN Restaurant
06.2019 - 08.2020
Chef De Partie
El Gaucho Argentinian Steakhouse
01.2018 - 01.2019
Chef De Partie
Namo Tuscan Grill
04.2016 - 12.2017
Demi Chef
Stoker Woodfired Grill & Bar
06.2015 - 03.2016
Cook
The KAfe
08.2014 - 05.2015
Culinary arts - undefined
Saigontourist Hospitality College
Certificate IV in Commercial Cookery
Certificate III in Commercial Cookery
Certificate of Completion -
Viet Giao Vocational College
No Degree - Certificate III in Commercial Cookery
William Angliss Institute of TAFE
Certificate IV in Commercial Cookery - Certificate IV in Commercial Cookery
William Angliss Institute of TAFE
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