Summary
Overview
Work History
Education
Skills
LANGUAGES
Certification
Food handler basics
Timeline
Generic

Minh Duong Nguyen

Cabramatta

Summary

Hi, my name is Minh. I am a passionate 21-year-old aspiring professional in the F&B industry. Currently, I am studying at one of the top culinary schools in Australia, where I have been gaining both theoretical knowledge and hands-on experience. Throughout my studies, I have actively sought practical opportunities to refine my skills and deepen my understanding of the industry. I am eager to join a dynamic team where I can contribute my expertise, grow professionally, and continue learning. With a strong work ethic and a willingness to learn, I am committed to delivering my best in every opportunity.

Overview

1
1
year of professional experience
1
1
Certification

Work History

Chef

Doltone House
02.2025 - Current
  • Working in a catering company has brought me a lot of skills in cooking for large portions
  • Maintaining about consistency of theproduct, organisation, and keeping the food always up to standards
  • Cooking for people with different backgrounds requires
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift
  • Maintained well-organized mise en place.

Intern Chef

Matsu Cafe
10.2024 - 02.2025
  • In Matsu Cafe
  • I tried to learn to cook a breakfast menu, improve my butcher chicken technique, handmade sauce for breakfast, and learn to check and manage stock
  • Overcooking and also boost my knowledge about allergies and cook for people from different background.

Commis Chef

The Crown Hotel
02.2024 - 10.2024
  • In The Crown Hotel, where I worked as a commis chef in the Fish section
  • I was familiar with most of the techniques to cook fish and fillet fish
  • From Sous vide, pan-fried, deep fried, and grilled
  • Over related to fish I am able to cook some Italia dishes

Education

Commerical Cookery

Le Cordon Bleu
Sydney, NSW
06-2025

Diploma of Kitchen Management

Le Cordon Bleu
10-2025

Skills

  • Knife skills
  • Teamwork
  • Work under pressure
  • Quick learning
  • Mise en place
  • Butchery skills
  • Time management abilities
  • Cooking techniques
  • Food safety and sanitation
  • Able to work with allergies and different background

LANGUAGES

Vietnamese - Native
English - Intermediate

Certification


Food handler basics

Food handler basics

It is all about 

- Personal hygiene

- Avoiding cross-contamination

- Temperature control

- Cleaning and sanitizing

- Allergen awareness

- Food storage



Timeline

Chef

Doltone House
02.2025 - Current

Intern Chef

Matsu Cafe
10.2024 - 02.2025

Commis Chef

The Crown Hotel
02.2024 - 10.2024

Commerical Cookery

Le Cordon Bleu

Diploma of Kitchen Management

Le Cordon Bleu

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Minh Duong Nguyen