Minh Hoang Nguyen
St Alban,VIC
Summary
Passionate about food and cooking, my objective is to secure employment in the hospitality industry. My goal is to continuously enhance my culinary skills and strive for excellence as a chef. With a deep-rooted passion for the culinary arts, I am eager to contribute my creativity, attention to detail, and dedication to delivering exceptional dining experiences. Seeking an opportunity to further develop skills and contribute to a team-driven environment focused on culinary innovation and customer satisfaction.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with diversity cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
20
20
years of professional experience
Work History
Executive Chef
View Hotel
01.2024 - 07.2026
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. Achieving food cost at 27.5%, which meet budget every month
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Chef
Mantra Lorne
11.2022 - 01.2024
- Excellent in business acumen, planning and budgeting
- Developed 30 kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Largest F&B profile in the group, extremely busy with C&E operation, Also achieved 1 million profit year, breaking all time record for the last 5 years
- Running the entire ops with many outlets, activations, but still maintain low food cost and wasted
- Producing large volume of food production, up to 600 to 800 pax daily, 3 meals per day
- Hiring and rostering staff, quarterly people planning to achieve target sale
- Supervising, coaching staff, HACAP complying
- Developing new menu as well as food costing
- Ordering stock, controlling storage and rotating
- Advance with excel spreadsheet, P&L report, CTB, Purchase+
- Working with large commercial cooking equipment, confident and flexible with many different styles of cooking methods, cuisine.
Head Chef
The Boatbuilders Yard
03.2022 - 11.2022
- Excellent in business acumen, planning and budgeting
- Running the kitchen team of 30 staff effectively, low food cost and wasted
- Producing large volume of food, in order to cater for 1400 pax restaurants
- Hiring and rostering staff, quarterly people planning to achieve target sale
- Supervising, coaching staff, HACAP complying
- Developing new menu as well as food costing
- Ordering stock, controlling storage and rotating
- Advance with excel spreadsheet, P&L report, CTB system
- Working with large commercial cooking equipment, confident and flexible with many different styles of cooking methods, cuisine.
Head of savoury department
Jolly Miller group
10.2019 - 12.2021
- Catering for Australian Open 19, 20, 21
- Assisting owner to maximise revenue
- Running the kitchen team of 120 people effectively, low food cost and wasted
- Producing large volume of food
- Hiring and rostering staff
- Supervising, coaching staff, HACAP complying
- Developing new menu as well as food costing
- Ordering stock, controlling storage and rotating
- Warehouse work
- Working with large commercial cooking equipment.
Executive Sous Chef
The Sate Group
03.2017 - 03.2019
- Assisting owner to maximise revenue
- Running the kitchen team of 20 people effectively, low food cost and wasted
- Producing large volume of food
- Hiring and rostering staff
- Supervising, coaching staff, HACAP complying
- Developing new menu as well as food costing
- Ordering stock, controlling storage and rotating
- Warehouse work
- Working with large commercial cooking equipment.
Head Chef
Aqualink café Box Hill
10.2014 - 05.2016
- Assisting owner to maximise revenue
- Running the kitchen effectively, low food cost and wasted
- Hiring and rostering staff
- Supervising and coaching staff
- Developing new menu as well as food costing
- Ordering stock, controlling storage and rotating
- Cooking and serving food in both a la cart and function style.
Sous Chef
Tatra
01.2012 - 10.2014
- Assist head chef to do function of big numbers of customers
- Run the kitchen in absentee of head chef
- Supervise staff
- Develop new menu
- Ordering and food costing
- Cooking and serving food.
Sous Chef
Eastern Golf Club
10.2010 - 12.2011
- Assist head chef to do function of big numbers of customers
- Run the kitchen in absentee of head chef
- Supervise staff
- Develop new menu
- Ordering and food costing
- Cooking and serving food.
Chef De Partie
Window on the bay
04.2010 - 10.2010
- Work mainly with pan and grill section
- Stocks take and maintain the kitchen.
Chef
Wye Beach Hotel
12.2007 - 03.2010
- Mainly work at pan-fried section, but can also work well at deep-fried and larder section
- Prepare and cook food (most of the time is dealt with red meat, poultry and seafood)
- Stocks take, order goods and receive delivery
- Supervise staff when Head Chef is not there
- Coach staffs if needed.
Chef
Noodle World
06.2007 - 12.2007
- Mainly deal with work toss and vegetable
- Cook food to order
- Prepare vegetable
- Clean and rotate cool room as well as dry store.
Sous Chef
Tia To
09.2016 - 03.207
- Assisting head chef to maximise revenue
- Running the kitchen team of 10 people effectively, low food cost and wasted
- Hiring and rostering staff
- Supervising and coaching staff
- Developing new menu as well as food costing
- Ordering stock, controlling storage and rotating
- Cooking and serving food in both a la cart and function style.
Education
High School Diploma -
06.2022
High School Diploma -
06.2009
Subjects: Prepare hot and cold food, meat, poultry, game, fish and sandwiches, Prepare hot and cold deserts, cake and pastries, Clean and maintain premises, Receive and store kitchen supplies, Follow workplace hygiene procedures, OH&S procedures, Certificate of first aid (level 1), Certificate of RSA, Completion of Certificate III
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Catering and Events
- Forecasting and planning
- Kitchen equipment operation and maintenance
- Food Production
Preferences
Available upon request
Extracurricularactivities
- I enjoy reading worldwide cooking books, cooking shows, gardening and crazy about music.
- I love to cook new dishes and passionate about modern plating whilst using new ingredients for garnishing plates.
Awards
Best menu design and description at Chef Table Award 2011 whilst working at Eastern Golf Club
Timeline
Executive Chef - View Hotel
01.2024 - 07.2026
Executive Chef - Mantra Lorne
11.2022 - 01.2024
Head Chef - The Boatbuilders Yard
03.2022 - 11.2022
Head of savoury department - Jolly Miller group
10.2019 - 12.2021
Executive Sous Chef - The Sate Group
03.2017 - 03.2019
Sous Chef - Tia To
09.2016 - 03.207
Head Chef - Aqualink café Box Hill
10.2014 - 05.2016
Sous Chef - Tatra
01.2012 - 10.2014
Sous Chef - Eastern Golf Club
10.2010 - 12.2011
Chef De Partie - Window on the bay
04.2010 - 10.2010
Chef - Wye Beach Hotel
12.2007 - 03.2010
Chef - Noodle World
06.2007 - 12.2007
Australian Institute of Food Safety - High School Diploma,
Box Hill Institute of TAFE - High School Diploma,
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