Summary
Overview
Work History
Education
Skills
employment related skills
special achievements and awards
references
Timeline
Generic

N Nguyen

Collingwood,Vic

Summary

Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 5 years of experience in busy, high-end restaurant environments. As an eager Commis Chef interested in learning and ready to tackle any kitchen task. Emerging professional with drive to work hard and be successful.

Overview

6
6
years of professional experience

Work History

Commis chef

Public house (East Richmond)
02.2022 - Current
  • Food preparation and ensure section fully stock before service
  • Understanding and learning different variety of food cuisine (Asian fusion)
  • Opening and closing kitchen, checking stock when they arrive in the morning and organize them in the cool room
  • Preparing food and prep for function.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.

CDP Cold Section

The Kingston hotel (Richmond)
03.2023 - 09.2023
  • Preparation of food that to Head chef standard, understand and assist head chef and other CDP in food preparation
  • Fast-paced environment workplace, communicating with chef during service ensure food go up to chef standard and time
  • Preparing food for dessert section
  • Opening and closing kitchen, checking stock when they arrive in the morning and organize them in the cool room
  • Learn and understanding different section (Pan, Grill).
  • Enhanced product quality by conducting regular inspections and adjusting machine settings accordingly.
  • Increased efficiency in the cold pressing process by maintaining and operating machinery with precision.

CDP

Gate gourmet (Airline/restaurant food disputer)
03.2021 - 01.2022
  • Food preparation according to the airline and restaurant menu
  • Testing new menu/ trying new different recipe
  • Work in a fast-paced environment
  • Coordinating and teaching new staff on the procedure in the workplace
  • Skilled at working independently and collaboratively in a team environment.
  • Produce product food according to the restaurant standard
  • Self-motivated, with a strong sense of personal responsibility.

Apprentice Chef

Johnny Pump (Essendon)
07.2018 - 12.2021
  • Food Preparation
  • Plating dish to the standard of the chef
  • Creating and planning Dish of the week
  • Cleaning Kitchen Area
  • Preparation of food according to the restaurant menu
  • Opening and closing procedure
  • Worked in all section in the kitchen (larder/Main/Vegetable/Pastry)
  • Coordinate effectively with another chef
  • Work in a fast-paced when service it started
  • Ordering and Stocking up Food product
  • Control food coming out of the pass and keeping at it standard to restaurant level
  • Understanding and learning knowledge of fine dinning food.

Demi chef

Melbourne Cup (Flemington Race Course)
11.2018 - 11.2019
  • Cleaning Kitchen Area
  • Food Preparation according to the restaurant menu
  • Plating dish to the standard of the chef
  • Work in a fast-paced when service it started
  • Opening and closing procedure
  • Coordinate effectively with another chef
  • Worked in all section in the kitchen (larder/Main/Vegetable).

Education

Skills

  • Able to work effectively under pressure
  • Excellent time management skills and always meet deadlines
  • Excellent Listener and able to follow instructions
  • A creative and innovative thinker who thinks outside the box
  • Think strategically and aim to work as efficiently as possible
  • Quick to learn new skills
  • Have high level of hygiene and cleanliness in the kitchen
  • Cleanliness and Sanitation
  • Stock Rotation
  • Portion Control
  • Inventory Management
  • Goal Setting and Achievement

employment related skills

Work well in with team and have good communication skill, stay on task and work well with other, Able to think outside the box. Able to stay optimistic, motivated and energetic for any problem., Keep calm and work well when thing goes wrong, Able to work in any environment when under pressure

special achievements and awards

  • 2017 - Winning the Swan Hill College Culinary Challenge
  • Runner up in Murray River Culinary Challenge
  • 2016 - 3rd Place in the Murray River Culinary Challenge

references

  • Libby, Chef at St George Restaurants, St George Restaurants, elizabethhambrook@melbournepolytechnic.edu.au
  • Muriel Cassidy, Chef I work under Function for in Restaurant, St George Restaurants, 0411305670
  • Peter Galt, Boss , Johnny Pump, 0488 966 900
  • Angela Galt, Head chef I , Johnny pump, 0411 484 112
  • Dan Wilson, Head chef , Kingston Hotel, 0450 370 356
  • Jorban (Senior CdP) (gate gormate), 0423633926

Timeline

CDP Cold Section

The Kingston hotel (Richmond)
03.2023 - 09.2023

Commis chef

Public house (East Richmond)
02.2022 - Current

CDP

Gate gourmet (Airline/restaurant food disputer)
03.2021 - 01.2022

Demi chef

Melbourne Cup (Flemington Race Course)
11.2018 - 11.2019

Apprentice Chef

Johnny Pump (Essendon)
07.2018 - 12.2021

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N Nguyen