MINH BUI
Dianella,WA
Summary
Along with about 3 years experience in the kitchen, I have valuable experience cooking skills, knowledge of health and safety rules in the kitchen, and passion for food preparation and quality.
Overview
3
3
years of professional experience
Work History
COOK
COMPASS GRUOP
02.2023 - Current
- Setting up workstations with all needed ingredients and cooking equipment
- Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
- Cooking food in various utensils or grillers
- Making pancakes, muffins, different slices, cupcakes, sandwiches, rolls... for breakfast and recess
- Making different sauce preparing for service( Nap sauce, Aioli, Tartare sauce, pesto sauce...
Chef De Partie
Currambine Bar & Bistro
06.2022 - 12.2022
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Make Pizzas, prep/ cooking pizza, Garlic bread, Trio Of Dips
- Make salad, desert (Sticky date pudding, Apple crumble, Eton Mess), Satay chicken, Lamb shoulder...
- Make food for function (pizza, dessert)
- Do À La Carte Menu
COOK
Optus Stadium
03.2022 - 12.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Making burgers, chips, and pies for customer
- Doing prep preparing for sẻvice
Cook
CHIMEK
10.2021 - 05.2022
- Making orders such as chicken burgers, seasoned wings, and boneless
- Frying varies of chicken burgers, wings and boneless
- Doing some prep preparing for service
SENIOR COOK
AUSKI TOURIST VILLAGE
10.2020 - 06.2021
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Take in charge head chef when he was holiday
- Making breakfast, breakfast buffet, lunches and dinner for about 200-300 miners/customer (burgers, sandwiches, pizzas, pork belly, Salmon, Barramundi...)
Education
Diploma of Hospitality Management - COMMERCIAL COOKERY
Stanley College
Perth, WA07.2023
Certificate III Commercial Cookery - COMMERCIAL COOKERY
Stanley College
Perth, WA09.2022
Certificate IV Commercial Cookery - COMMERCIAL COOKERY
Stanley College
Perth, WA08.2021
Skills
- Cleaning and Organization
- Food Safety
- Able to work as part of a team
- Basic cooking knowledge
References
Michael Vincent Enriquez, Head chef at Auski Kitchen, 0472582888
Sue Cardwell, Manager Auski Tourist Village, 0405038465
Jad Peers, Head Chef Currambine Bar & Bistro 0490087198
Timeline
COOK
COMPASS GRUOP
02.2023 - Current
Chef De Partie
Currambine Bar & Bistro
06.2022 - 12.2022
COOK
Optus Stadium
03.2022 - 12.2022
Cook
CHIMEK
10.2021 - 05.2022
SENIOR COOK
AUSKI TOURIST VILLAGE
10.2020 - 06.2021
Diploma of Hospitality Management - COMMERCIAL COOKERY
Stanley College
Certificate III Commercial Cookery - COMMERCIAL COOKERY
Stanley College
Certificate IV Commercial Cookery - COMMERCIAL COOKERY
Stanley College
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