KHAC HOAN VU
LABRADOR,QLD,Queensland
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. High-performing Chef offering 3 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level cook/chef position. Ready to help team achieve company goals.
Overview
3
3
years of professional experience
Work History
CHEF
VIET NAM LOTUS
10.2022 - Current
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
COOK/CHEF
LAM KITCHEN
06.2020 - 09.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Monitored line processes to maintain consistency in quality, Participated in food tastings and taste tests.
Education
CERTIFICATE IV BUSINESS
ST PETERS INTERNATIONAL COLLEGE
Gold Coast06.2020
DIPLOMA OF HOSPITALITY MANAGEMENT
ST PETERS INTERNATIONAL COLLEGE
Gold Coast, QLD07.2019
CERTIFICATE IV COMMERCIAL OF COOKERY
ST PETERS INTERNATIONAL COLLEGE
Gold Coast, QLD09.2018
CERTIFICATE III COMMERCIAL OF COOKERY
ST PETERS INTERNATIONAL COLLEGE
Gold Coast, QLD04.2018
Skills
Wok
Asian food such as Vietnamese cuisine
- Kitchen Equipment Operation
- Portion and Cost Control
- Kitchen Management
- Train Staff
- Create Recipes
- Temperature Monitoring
- Kitchen Crew Training
Timeline
CHEF
VIET NAM LOTUS
10.2022 - Current
COOK/CHEF
LAM KITCHEN
06.2020 - 09.2022
CERTIFICATE IV BUSINESS
ST PETERS INTERNATIONAL COLLEGE
DIPLOMA OF HOSPITALITY MANAGEMENT
ST PETERS INTERNATIONAL COLLEGE
CERTIFICATE IV COMMERCIAL OF COOKERY
ST PETERS INTERNATIONAL COLLEGE
CERTIFICATE III COMMERCIAL OF COOKERY
ST PETERS INTERNATIONAL COLLEGE
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