Quang Thuan Tang

• Supervised kitchen food preparation in demanding, high-volume environments.
• Trained kitchen workers on culinary techniques.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Monitored food products, driving quality, freshness and integrity.
• Performed as head chef to maintain team productivity and restaurant quality.
• Assessed inventory levels and placed orders to replenish goods before supplies were depleted.
• Maximized customer satisfaction and team operations by executing a command-based structure and overseeing staff performance.

Reference

Richard Pham - Head Chef

Phone number: 044-998-1910.

Email : richard.pham@alhgroup.com.au

• Monitored food products, driving quality, freshness and integrity.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Performed as head chef to maintain team productivity and restaurant quality.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Improved performance of team members resulting in high-quality meals produced daily.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
• Checked quality of food products to meet high standards.

Reference

Beau O'donnell - Head Chef

Phone number : 0459242047

Email : beau.odonnell@alhgroup.com.au

Brenton Box - Venue Manager

Phone number : 0409867163

Email : brenton.box@alhgroup.com.au

• Complied with company policies, objectives and communication goals.
• Provided ongoing training to address staff needs.
• Coordinated employee schedules according to shift changes and availability.
• Established and enforced clear goals to keep employees working collaboratively.
• Reviewed completed work to verify consistency, quality and conformance.
• Responded to customer questions regarding products, prices and availability.
• Resolved customer complaints and adjusted policies to meet changing needs.

References : Jenifer Stange - Customer Service Manager

Email : jenn.stage42@gmail.com

• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Followed established procedures and requirements for safe food handling, storage and service.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Used standardized recipes and other instructions to prepare food.

References : Elmer Tuballas ( Head Chef ) Phone number : 0411134967

Samantha Frigo - Hotel Manager

Email : samantha.frigo@alhgroup.com.au - phone number : 0448670150

• Used pallet jacks to move items to and from warehouse locations.
• Kept shelves, workstations and pallet areas neat and tidy to maintain safe work environment.
• Prepared and completed warehouse orders for delivery or pickup according to schedule.
• Staged and sorted multiple types of products for loading.
• Moved large and bulky items manually or with pallet jacks or forklifts.
• Received deliveries, scanned packages and updated orders in internal database.
• Recognized defective material and reported issues to management.

References : Richard Pham - Warehouse Manager

Phone number : 0449981910

• Cleaned and sanitized frequently to maintain health code standards.
• Moved smoothly between different cooking stations to assist with meal preparations.
• Contributed to successful kitchen operations with smooth handling of daily checklists.
• Observed food handling and sanitation procedures to safeguard against foodborne illnesses.
• Checked stock regularly and discarded unsafe food to protect customers.
• Unloaded food and supplies from delivery trucks to appropriate storage locations.
• Restocked pantry with nonperishable food items to prevent stock from running low.