Nguyen Bach Tai Pham
New Town,TAS
Summary
Dedicated and passionate Commis Chef with over 5 years of hands-on culinary experience in both Japanese and Asian cuisine, and a growing foundation in Western kitchen techniques. I spent 4 years working in Japan as a Cook at Sukiya, where I developed strong skills in fast-paced kitchen environments and high standards of food preparation. Since moving to Australia, I have worked in various Asian cuisine restaurants, including Sushi Track, Cyclo Moonah, and Dave's Noodle, gaining valuable knowledge of diverse cooking styles and customer expectations.
Since December 2023, I have been working at Wrest Point Hotel Casino, where I have had the opportunity to rotate across multiple kitchens and roles—Boardwalk Bistro, Banquet and Conference, and the Staff Canteen. These experiences have strengthened my adaptability, teamwork, and ability to thrive in different culinary settings. Motivated by a deep passion for food and continuous learning, I am currently expanding my skills in Western cuisine to become a well-rounded and versatile chef.
Overview
6
6
years of professional experience
Work History
Commis Chef
Wrest Point
12.2023 - Current
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Maintained well-organized mise en place to keep work consistent.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
- Facilitated smooth kitchen operations during peak hours, ensuring timely order fulfillment.
Cook
Cyclo Moonah
04.2023 - 12.2023
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Communicated closely with servers to fully understand special orders for customers.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Cook
Dave's Noodle
02.2023 - 07.2023
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Cook
Sushi Track
10.2022 - 06.2023
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Prepped daily menu items to quickly deliver upon request.
Cook
Sukiya
05.2019 - 02.2022
- Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Education
Certificate III - Commercial Cookery
TasTAFE
12-2023
Certificate IV - Commercial Cookery
TasTAFE
TAS06-2024
Diploma - Commercial Cookery
TasTAFE
12-2024
Certificate - International Relations
Greeg International College
Tokyo, Japan03.2022
Skills
- Strong multitasking
- Time management
- Customer service
- Attention to detail
- Order taking
- Order management
- Safe food handling
Languages
English
Upper intermediate (B2)
Japanese
Intermediate (B1)
Vietnamese
Bilingual or Proficient (C2)
References
• Robin Kelly
Executive Sous Chef of Wrest Point
Phone: 0362211737
Email: robin.kelly@wrestpoint.com.au
• Andre Kropp
Executive Chef of Wrest Point
Phone: 0362211735
Email: Andre.Kropp@wrestpoint.com.au
Timeline
Commis Chef
Wrest Point
12.2023 - Current
Cook
Cyclo Moonah
04.2023 - 12.2023
Cook
Dave's Noodle
02.2023 - 07.2023
Cook
Sushi Track
10.2022 - 06.2023
Cook
Sukiya
05.2019 - 02.2022
Certificate III - Commercial Cookery
TasTAFE
Certificate IV - Commercial Cookery
TasTAFE
Diploma - Commercial Cookery
TasTAFE
Certificate - International Relations
Greeg International College
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