Minh Duc Do
Unit 103, 33 Percy St, Bankstown,NSW
Summary
A commercial chef who has 6 years of experience in fast-paced kitchen environment and basically in numerous cooking techniques and worked with different kitchen utilities. I am a young chef with high energy and passion for cooking as well as ability to work under pressure, who is currently seeking a suitable role as Chef position in professional environment that will allow for utilisation and further improvement of my skills and knowledge of management that obtained from industry working experiences.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Itzsan Yakiniku Eastwood
10.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef (88 Noodle/In Room Dining)
Crown Casino Sydney
03.2022 - 08.2023
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service
- Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock
- Implemented a new food safety program that improved compliance with health and safety regulations
- Collaborated with front-of-house staff to ensure customer satisfaction and a high-quality dining experience
Chef De Parties
The Squire's Landing
02.2021 - 02.2022
- Monitored food preparation to ensure quality and consistency
- Supervised and trained kitchen staff, resulting in improvement in customer service
- Manage in control stock to ensure low level of food wastage and handling the slow-moving items
- Completed in a timely manner in standard of all tasks given by the Head Chef and other senior sous chefs
Chef De Parties
UR PHO Restaurant
06.2018 - 02.2021
- Negotiated and maintained relationships with vendors to ensure a steady supply of high-quality ingredients
- Oversee food preparation and production, ensuring food safety procedures are always accurately adhered to
- Assisted in the preparation and service of all food items for A la Carte and Buffet menus
Education
Advanced Diploma - Hospitality Management
TAFE NSW
Ultimo, NSW12.2022
Certificate IV - Commercial Cookery
TAFE NSW
Ultimo, NSW05.2021
Advanced Diploma - Leadership And Management in Business
TAFE NSW
Ultimo, NSW12.2019
Skills
- Culinary skills: Special dietary requirement; Coordinate kitchen operation; Expert of Vietnamese foods
- Interpersonal skills: Creative Problem Solving; Adaptability; Multitasking; Interpersonal Communication
- Hobbies: Independent traveling; Photography; Sports
- Certification & Training: Food Safety Supervisor Certificate; RSA Competency
- Technical skills: Microsoft Office; Online Research
Languages
Vietnamese
Native or Bilingual
English
Full Professional
References
- Ray Choi (Operation Manager) from Itzsan Yakiniku
Phone no. - 0433 664 243
- Joe Shengzhe (Sous Chef) from Crown Casino Sydney
joe.shengzhe@crownresorts.com.au - 0422 024 361
- Nicky Pham (Sous Chef) from The Squire's Landing
Phone no. - 0475 619 213
- Tim Nguyen (Owner) from UR PHO Restaurant
urphocronulla@gmail.com - 0404 337 708
Timeline
Chef De Partie
Itzsan Yakiniku Eastwood
10.2023 - Current
Commis Chef (88 Noodle/In Room Dining)
Crown Casino Sydney
03.2022 - 08.2023
Chef De Parties
The Squire's Landing
02.2021 - 02.2022
Chef De Parties
UR PHO Restaurant
06.2018 - 02.2021
Advanced Diploma - Hospitality Management
TAFE NSW
Certificate IV - Commercial Cookery
TAFE NSW
Advanced Diploma - Leadership And Management in Business
TAFE NSW
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