Summary
Overview
Work History
Education
Skills
Hobbies
Languages
Timeline
Generic

Peter D. Nguyen

Brunswick,VIC

Summary

Detail-oriented hospitality professional with over 15 years of experience, recognised for strong communication, project management, and customer service skills. Proven ability to manage multiple tasks effectively in fast-paced environments, with a proactive approach to identifying and addressing issues. Adept at optimising processes and supporting team goals, with a demonstrated commitment to continuous learning and growth. Eager to leverage existing skills in new career paths, approaching opportunities and responsibilities with an open mind and a focus on professional development.

Overview

17
17
years of professional experience

Work History

Pastry Supervisor

Lune Croissanterie
09.2018 - Current
  • Ensured Quality and Timeliness: Oversaw productions of pastry items to meet high standards and ensure timely delivery.
  • Organised Workflow: Developed and implemented efficient kitchen plans, including scheduling and task allocation.
  • Managed Staffing: Scheduled and rotated staff for balanced coverage and workload distribution.
  • Controlled Costs: Reduced operational expenses through effective resource management and waste reduction.
  • Evaluated and Trained: Conducted performance evaluations and provided feedback for team development and continuous improvement.
  • Mentored and Supported: Guided colleagues and junior staff, fostering a collaborative and skilled team environment.
  • Communicated Effectively: Maintained clear communication with team members, managers, and other departments.
  • Upheld Safety Standards: Implemented and enforced food safety protocols, ensuring a clean and sanitary workspace.
  • Managed Vendor Relations: Built and sustained relationships with vendors to secure quality ingredients at competitive prices.

Pastry Consultant

Thy Loving Hands (Self-Employed)
01.2015 - Current
  • Enhanced Customer Satisfaction: Created visually appealing and delicious pastries for various events, ensuring high customer satisfaction.
  • Developed Allergen-Free Options: Designed allergen-free pastries to meet diverse dietary needs.
  • Innovated Flavors and Techniques: Introduced new flavors and techniques to keep menu offerings fresh and exciting.
  • Consulted Services: Advised bakeries and restaurants on improving and expanding dessert menus. Assessed and provided feedback on product offerings for potential improvement and growth.
  • Managed Inventory and Costs: Assisted in inventory management, reducing costs while ensuring ingredient availability. Implemented cost-saving strategies for dessert production.
  • Custom Dessert Designed: Collaborated with clients to design custom desserts for special occasions, enhancing their experiences. Created customised products for holidays, weddings, and other personal events.
  • Ensured Quality and Safety: Conducted quality checks on ingredients and products, maintaining high food safety and quality standards.
  • Handled Logistics: Prepared, packaged, and managed logistics and food safety of finished products for delivery.

Dessert Chef

Grossi Florentino
08.2013 - 08.2018
  • Collaborated and Refined: Worked with owners, executive and head chefs to refine menu items across all premises and upheld brand's reputation.
  • Maintained Organisation: Kept mise en place well-organized for efficient kitchen operations. Oversaw inventory and supplier relationships, reducing waste and controlling costs.
  • Implemented Quality Control: Ensured consistent taste and presentation through strict quality control measures.
  • Menu Planning: Designed and developed dessert offerings that aligned with restaurant's theme and seasonal ingredients, balancing innovation with consistency.
  • Enhanced Customer Satisfaction: Created visually appealing, high-quality desserts to delight customers.
  • Adapted Recipes: Modified recipes for dietary restrictions (gluten-free, vegan) while maintaining quality.
  • Developed and Trained: Created training programs for new hires and mentored junior chefs, fostering an efficient and growth-focused environment.
  • Communicated Effectively: Coordinated and facilitated communication among various sections to ensure smooth and efficient kitchen operations. Updated front-of-house staff on menu changes, allergens, and special requests.
  • Ensured Compliance: Adhered to food safety standards, including allergen protocols and training.
  • Engaged with Community: Showcased local cuisine at food festivals, supported regional farmers, and promoted sustainability while attracting new clientele.

Food and Beverage Attendant

Crown Melbourne
01.2008 - 08.2013
  • Customer Service: Greeted and seated guests with warmth, delivering exceptional service under pressure. Ensured guest safety by providing accurate allergen information.
  • Teamwork and Collaboration: Worked seamlessly with supervisors and departments to ensure smooth operations. Cross-trained in multiple roles to enhance team performance.
  • Food Safety and Hygiene: Maintained a clean, safe environment by adhering to food safety guidelines and hygiene regulations at all times.
  • Event Setup and Logistics: Assisted in setups and breakdowns of events, ensuring efficient logistics for smooth execution.
  • Cash Handling and Financial Accountability: Accurately managed cash transactions and ensured precise financial reporting at end of shifts.

Education

2021-2023 - Health Science (Naturopathy)

Endeavour College of Natural Health
Melbourne, VIC

Certificate IV - Patisserie

William Angliss Institute of TAFE
Melbourne, VIC
2013

2008-2011 - Arts & Commerce

Monash University
Clayton, VIC

2007 - Business/.Business Information System

Swinburne University of Technology
Hawthorn, VIC

VCE -

Glen Waverley Secondary College
Glen Waverley, VIC
2006

Skills

  • Customer Service: Strong focus on enhancing experiences
  • Food Production, Safety & Presentation: Expertise in producing high-quality desserts while adhering to food safety regulations and sanitation standards Skilled in presenting and plating desserts to ensure both visual appeal and adherence to quality standards
  • Menu Planning & Development: Skilled in creating inclusive and innovative menus with allergen awareness
  • Supervisory Skills: Experienced in planning, organising, and leading teams with strong problem-solving and communication abilities
  • Administrative Skills: Competent in managing inventory, rosters, handling vendor relationships, scheduling, and maintaining records
  • Soft Skills: Empathetic, adaptable, with effective time and stress management, and a growth mindset
  • First Aid: Certified in First Aid and Mental Health First Aid

Hobbies

Introspective Diving:

Introspective diving for me is about exploring my inner world through personal reflection while engaging in a meditative experience. This practice allows me to connect deeply with nature and myself, offering moments of clarity and inner peace. By delving into both physical and mental depths, I find unique opportunities for personal growth and enhanced mindfulness.


Outdoor Appreciation Activities:

Engaging in outdoor activities like hiking, surfing, or simply exploring nature is a way for me to connect with the natural world. These experiences not only boost my physical well-being but also provide a sense of tranquility and balance. Immersing myself in various outdoor settings helps me appreciate the beauty and complexity of nature, enriching my overall sense of well-being.


Social Engagement and Service:

For me, social engagement and service involve actively participating in community initiatives, volunteering, and connecting with others through social activities like dancing. These experiences help me build strong community ties, promote cultural exchange, and support local causes. By engaging with diverse groups and contributing to community events, I find personal fulfillment and contribute to enhancing social cohesion.

Languages

English
Native or Bilingual
Vietnamese
Professional Working
French
Limited Working
Japanese
Limited Working
Chinese (Mandarin)
Elementary
Italian
Elementary

Timeline

Pastry Supervisor

Lune Croissanterie
09.2018 - Current

Pastry Consultant

Thy Loving Hands (Self-Employed)
01.2015 - Current

Dessert Chef

Grossi Florentino
08.2013 - 08.2018

Food and Beverage Attendant

Crown Melbourne
01.2008 - 08.2013

2021-2023 - Health Science (Naturopathy)

Endeavour College of Natural Health

Certificate IV - Patisserie

William Angliss Institute of TAFE

2008-2011 - Arts & Commerce

Monash University

2007 - Business/.Business Information System

Swinburne University of Technology

VCE -

Glen Waverley Secondary College
Peter D. Nguyen