Huynh Dang Khoa NGUYEN
Kirribilli,NSW
Summary
Accomplished Chef De Partie with a proven track record at Quay Restaurant, mastering kitchen organization and team management. Excelled in enhancing culinary skills, demonstrated by adeptness in sauce preparation and fostering allergen awareness. Achieved significant waste reduction while ensuring high standards of food presentation and safety.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Quay Restaurant
2022.01 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Working in various sections needed such as: cold dishes, hot dishes, pastry, function catering.
Commis Chef
Le Coq And Fish French Bistro
2020.11 - 2022.01
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Chef Intern
Metropole Convention and Wedding Centre
2019.08 - 2019.09
- Upheld high standards of cleanliness and sanitation at all times to ensure compliance with food safety regulations and maintain an exceptional dining experience for guests.
- Exhibited strong teamwork by providing assistance to other kitchen staff as needed during busy service times.
- Developed strong multitasking abilities to manage multiple orders simultaneously, ensuring prompt service.
- Contributed to a positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.
Commis Chef
Pizza 4’s
2019.06 - 2019.07
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Education
Advanced Diploma of Hospitality Management (Commer - Hospitality Administration And Management
Le Cordon Bleu
Sydney, NSW04.2022
Certificate IV in Commercial Cookery - Culinary Arts
Le Cordon Bleu
Sydney, NSW07.2021
Certificate III in Commercial Cookery - Culinary Arts
Le Cordon Bleu
Sydney, NSW03.2021
Certificate of Completion in Western Culinary Prog - Culinary Arts
A Au Vocational Guidance School
Ho Chi Minh, Viet Nam09.2019
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Stock making
- Plating and presentation
- Sauce preparation
- Special Diets Knowledge
- Allergen awareness
- Pastry Techniques
Languages
English
Native or Bilingual
Vietnamese
Native or Bilingual
French
Limited Working
Timeline
Chef De Partie
Quay Restaurant
2022.01 - Current
Commis Chef
Le Coq And Fish French Bistro
2020.11 - 2022.01
Chef Intern
Metropole Convention and Wedding Centre
2019.08 - 2019.09
Commis Chef
Pizza 4’s
2019.06 - 2019.07
Advanced Diploma of Hospitality Management (Commer - Hospitality Administration And Management
Le Cordon Bleu
Certificate IV in Commercial Cookery - Culinary Arts
Le Cordon Bleu
Certificate III in Commercial Cookery - Culinary Arts
Le Cordon Bleu
Certificate of Completion in Western Culinary Prog - Culinary Arts
A Au Vocational Guidance School
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