Linh Tran
Footscray
Summary
Having worked in the kitchen for over 10 years I am now looking exciting opportunity to work within a great team. I am passionate, creative and hard-working. I have professional cooking experience and would love to work in busy kitchen that values team work, creativity and presentation, where I will be able to fully utilize enhance my talents and abilities.
Overview
8
8
years of professional experience
Work History
Casual CDP
Atlantic Group
04.2024 - Current
- Company Overview: Nab bank
- Helping sous chef do production kitchen and function for nab bank events and catering
- Coordinates production schedules, maintain hygiene standards, and ensures efficient workflow
- Prepares ingredients, follows recipes, and assembles dishes
- Oversees kitchen operation, manage staff, and ensures food quality
- Helping café service and prep run smoothly
- Nab bank
CDP – Seafood bar
Reine & La rue Restaurant
07.2023 - 03.2024
- Working as a team and leading the seafood bar section to high quality standards
- Proficiency in a range of cooking techniques, including grilling, searing, poaching and sushi preparation for seafood dishes
- Mise en place, preparing and serving fresh seafood (oyster, lobster, tuna,…) through service
- Knowledge of pairing seafood with complementary flavors and ingredients
- Adherence to strict food safety and hygiene protocols to ensure the safe handling of seafood and prevent contamination
- Exceptional customer service skills, including the ability to recommend dishes, describe preparation methods, and address customer inquiries
- Attentiveness to guest preferences and dietary restrictions, providing a personalized dining experience
- Effective communication and coordination with front of house staff for a seamless dining experience
- Efficient multitasking to handle multiple orders and maintain timely service during peak hours
- Flexibility to adapt to changing menus, special requests, and unexpected challenges in a high-end dining environment
- Willingness to stay informed about industry trends, new cooking techniques, and emerging seafood varieties
Demi Chef
Coda Restaurant
02.2020 - 03.2023
- Company Overview: Melbourne
- Feb 2020 – November 2020: Fryer section and Production kitchen
- In charge for frying section and grill section
- Takeaway production kitchen
- December 2020 – April 2021: Opening team Coda Lorne
- Assisted with prep work before the restaurant opened
- Ability to work in any section in the kitchen to maintain smooth lunch and dinner service
- Keeping up the punctuality during the busy time
- May 2021 – March 2023: Wok section
- Assisted the head chef and sous chef brainstorming new menu items and specials base on locally sourced, in-season ingredients
- Put together multiple, concurrent orders during customer rushes, such as dinner and lunch hours
- Slice and portion meats and fish to prepare for cooking and assembly of menu items
- Deep fried, Stir fried and Grilled a variety of foods (steak, fish, pork cutlets)
- Used various cooking utensils correctly to prepare a variety of foods
- Reduced burns and cooking incidents by remaining alert when using a wok with hot oil
- Working in small spaces and under tight deadlines with other employees while maintaining morale is a strength of mine
- Melbourne
Commis Chef
The Napier Hotel
08.2016 - 12.2019
- Company Overview: Fitzroy
- August 2016 - February 2017: Larder section
- Create and rotate desserts weekly – 2 per week
- Food preps and salad making
- Prepare the salad for the menu changing as per season
- March 2017 - December 2017: Parma section
- Making parma, prepare calamari and fish & chips
- In charge for frying section and grill section(cooking steaks, roo fillets and different types of meats), ensure the section is organised and clean
- January 2018 - July 2018: Burger section
- Prepare and marinated beef patties, chicken burger and veggie burger
- Keeping up the punctuality during the busy time
- August 2018 – December 2019: Pan section
- Assist Head chef and Sous chef for making 8 special main dishes per week
- Follow instructions from Head chef and Sous chef in making orders
- Making different types of Roast every week
- Maintain the food consistency during the peak periods
- Fitzroy
Education
Certificate 3 - Commercial Cookery
Stott’s College
Skills
- Skilled chef
- Knowledge of health and safety codes and regulations
- Food handler’s card
- Safe operation of commercial food service equipment
- Deep fryers
- Ovens
- Cook tops
- Slicers
- Ability to follow recipes
- Attention to quality and detail
Timeline
Casual CDP
Atlantic Group
04.2024 - Current
CDP – Seafood bar
Reine & La rue Restaurant
07.2023 - 03.2024
Demi Chef
Coda Restaurant
02.2020 - 03.2023
Commis Chef
The Napier Hotel
08.2016 - 12.2019
Certificate 3 - Commercial Cookery
Stott’s College
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