Khanh Vi Lam
Roselands,N.S.W
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established restaurant.
Overview
18
18
years of professional experience
Work History
Chef de-partie
Concord Golf Club
2010.02 - Current
- Supervise and train junior kitchen staff in the Grill Station section, ensuring consistency in food preparation and presentation
- Execute complex cooking techniques and recipes to consistently deliver high-quality dishes
- Collaborate with the Head Chef to plan menus, create new dishes, and manage inventory
- Oversee the cleanliness and organization of the Grill Station, adhering to food safety and sanitation standards
- Assist with menu costing and portion control to optimize food cost and minimize waste
- Collaborate with the front-of-house staff to ensure smooth service and address customer feedback.
Chef De-partie
South Sydney Graphic Art
2022.03 - Current
- Assisted the Head Chef in daily kitchen operations, including ordering, food preparation, and staff management
- Prepared and cooked dishes according to established recipes and standards
- Maintained portion control and food quality, minimizing food waste
- Collaborated with kitchen colleagues to ensure efficient service during busy shifts
- Assisted in inventory management and restocking of ingredients and supplies
- Maintained a clean and organized kitchen environment, following health and safety guidelines.
Chef de-partie
The Royal Sydney Golf Club
2010.02 - 2023.04
- Assisted the Head Chef in daily kitchen operations, including ordering, food preparation, and staff management
- Managed the Sauté Station, ensuring all dishes met quality and presentation standards
- Trained and mentored junior kitchen staff, improving their culinary skills and teamwork
- Assisted in menu development and participated in special events and catering services
- Maintained a clean and organized kitchen environment, following health and safety guidelines.
Chef de-parte
Paddingston RSL, The Captain Cook Hotel at Botany and The Sands Motel Hotel at Maroubra
2015.02 - 2017.12
- Utilized culinary techniques to create visually appealing dishes.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
Chef de Parte
Origin Dining
2012.06 - 2015.02
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with team members to prepare orders on time.
- Planned and directed high-volume food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Gladstone Hotel
2010.02 - 2013.03
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Head Chef
Union Eatery & Hotel
2007.07 - 2010.08
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored food production to verify quality and consistency.
- Hired, managed, and trained kitchen staff.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Head Chef
Bodhi Vegetarian Restaurant
2006.04 - 2007.10
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Coordinated employee schedules and developed staff teams to boost productivity.
Education
Ultimo TAFE
Ultimo 06.2003
05.2003
04.2003
12.1998
Skills
- Food and Beverage Service
- Catering background
- Stock making
- Wine pairing
- Supply Estimates
- Safe Food Handling
- Cooking Technique Demonstrations
- Banquets and catering
- Kitchen Organization
- Food plating and presentation
- Kitchen Management
- Cost Control
References
- Matthew Newmans, Executive Chef, The Royal Sydney Golf Club, (02)8362 7021, 0402 241 712
- Nitin Ruprai, Head Chef, Gladstone Hotel, (02)9569 1249, 0433 325 344
- Weyman Leong, Head Chef, Quarrymans Hotel, (02)9660 0560, 0406 123 312
- Weyman Leong, Corporate Chef, Radleys Rotisserie Chicken & Burger, (02) 9412 2272, 0406 123 312
- Jason Hook, Head Chef & Owner, Paddingston RSL, The Captain Cook Hotel, Botany, The Sands Motel Hotel, Maroubra, 0432 735 389
- Weyman Leong, Head Chef & Owner, Origin Dining, (02) 9958 3815, 0409 301 588
- Wayne Nolland, Executive Chef, Dooleys Lidcombe Catholic Club, 02 8745 6100
- Virginia Hokin, Head chef, Dooleys Lidcombe Catholic Club
- Heaven Leigh, Owner, Bodhi Vegetarian Restaurant, (02) 9360 2523, 0410 587 598
- Beppi & Marc Polese, Executive Head Chef, Beppi’s Restaurant, (02) 9360 4558
- David Santarelli, Kitchen Manager, Captain Cook Cruises, (02) 9206 1188
- Neil Perry (Rockpool at The Rock & XO at Potts Point), Executive Head Chef, XO Restaurant & Bar
- Tane Malcolm, Head Chef, XO Restaurant & Bar, New Zealand
- Martin Boetz, Executive Head Chef, Longrain Restaurant & Bar, (02) 9280 2888
- Jemma Lane, Kitchen Manager & Owner, Union Eatery & Hotel, The Sydney Park Kiosk, 0413 022 747
Languages
Chinese (Cantonese)
Professional Working
Vietnamese
Limited Working
Timeline
Chef De-partie
South Sydney Graphic Art
2022.03 - Current
Chef de-parte
Paddingston RSL, The Captain Cook Hotel at Botany and The Sands Motel Hotel at Maroubra
2015.02 - 2017.12
Chef de Parte
Origin Dining
2012.06 - 2015.02
Chef de-partie
Concord Golf Club
2010.02 - Current
Chef de-partie
The Royal Sydney Golf Club
2010.02 - 2023.04
Chef De Partie
Gladstone Hotel
2010.02 - 2013.03
Head Chef
Union Eatery & Hotel
2007.07 - 2010.08
Head Chef
Bodhi Vegetarian Restaurant
2006.04 - 2007.10
Ultimo TAFE
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