Ivan Nguyen
Braybrook,VIC
Summary
Detail-oriented and dedicated Commis Chef with a solid background in kitchen operations, food preparation, and adherence to culinary standards. Eager to contribute culinary expertise and passion for quality cuisine in a dynamic kitchen environment. Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
1
1
year of professional experience
Work History
Comis Chef
• MCEC-Melbourne convention and exhibition
Melb , VIC
2023.01 - 2024.04
- Followed proper plate presentation techniques when serving dishes.
- Ensured all food was stored properly in accordance with safety regulations.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Tracked inventory levels of foods and supplies used in daily production.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Monitored stock levels of ingredients and kitchen supplies.
- Set up banquet tables according to event requirements.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Controlled usage of all products to reduce wastefulness.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
Commis Chef
mcec
Melbourne , VIC
2024.03 - 2024.03
- Followed recipes and cooking guidelines to prepare menu items with precision and consistency. - Executed food preparation tasks, ensuring optimal taste, texture, and presentation of dishes. - Maintained high standards of cleanliness and hygiene in kitchen areas, adhering strictly to food safety regulations. - Conducted temperature and quality checks to ensure WHS compliance and prevent cross-contamination. - Communicated effectively with team members to coordinate food preparation and service. - Demonstrated strong time management skills to meet operational demands efficiently. - Worked flexible shifts including mornings, days, nights, and weekends as required. - Used reliable transportation for shifts not accessible by public transport, especially for airport-based locations.
Education
Certificate in Commercial Cookery -
[Name of Culinary School]
Skills
- Proficient in following recipes and maintaining cooking standards
- Expertise in food preparation and presentation techniques
- Commitment to maintaining cleanliness and hygiene in the kitchen
- Strong understanding of WHS and food safety standards
- Excellent communication skills for effective teamwork
- Ability to manage time effectively in a fast-paced kitchen environment
- Enthusiastic and passionate about culinary arts and hospitality
- Food presentation
- Recipe Development
- Menu Planning
- Ingredient set up
- Stock control
- Inventory Management
- Portion Control
- Cleanliness and sanitation
- Bulk Food Preparation
Certificates
Food Handler's Certificate
Othercertifications
cert 3+ cert 4 cookery
References
Available upon request.
Languages
English
Professional
Timeline
Commis Chef
mcec
2024.03 - 2024.03
Comis Chef
• MCEC-Melbourne convention and exhibition
2023.01 - 2024.04
Certificate in Commercial Cookery -
[Name of Culinary School]
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