Tuan Anh Nguyen
Sydney,NSW
Summary
Proficient Chef De Partie with a strong track record of excelling in fast-paced, demanding environments. Adaptable and professional, I successfully manage a variety of challenges with a calm demeanour. I bring over four years of experience in the high-end restaurant industry, including a significant role as Junior Sous Chef at Hello Auntie Restaurant. My background emphasizes not only my culinary skills but also my ability to thrive under pressure
Overview
4
4
years of professional experience
Work History
Chef De Partie
Monkey's Corner
01.2024 - Current
- Consistent Dish Quality: Ensured dishes were consistently high-quality by strictly following recipe guidelines and presentation standards.
- Menu Creation Support: Aided the head chef in menu development, focusing on the incorporation of seasonal ingredients to create innovative dishes.
- Positive Kitchen Atmosphere: Fostered a supportive and collaborative environment in the kitchen through effective communication with team members.
Junior Sous Chef
Hello Auntie Restaurant
06.2021 - 11.2023
- Menu Development Support: Assisted the executive chef in devising a diverse and innovative menu, successfully attracting new clientele.
- Staff Training: Trained kitchen staff to efficiently handle various preparation tasks, even under pressure, ensuring smooth kitchen operations.
- Cross-Marketing Initiatives: Successfully implemented cross-marketing strategies, such as pairing dishes with appropriate wines, to enhance dining experiences and boost sales.
Chef De Partie
Hey Chú (Asian Restaurant)
07.2023 - 09.2023
- Team Collaboration and Event Catering: Worked collaboratively with staff to prepare meals for large banquets, operating all kitchen equipment safely to prevent injuries.
- Mise en Place Organization: Maintained a well-organized mise en place to ensure consistency in work and preparation.
- Stock Rotation: Actively rotated stock to use items before their expiration date, optimizing kitchen efficiency and reducing waste.
Chef De Partie
Coolmac Cafe
03.2021 - 06.2022
- Diverse Cooking Techniques: Prepared items for roasting, sautéing, frying, and baking, showcasing versatile culinary skills.
- Seasonal Menu Planning: Planned promotional menu additions, strategically based on seasonal pricing and product availability to optimize costs and appeal.
- Attention to Presentation: Plated every dish with attractive flair, adhering to strict restaurant standards to uphold and enhance the business's reputation.
Commis Chef
Shenkin Cafe Erskineville
05.2020 - 03.2021
- Professional Growth: Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Culinary Diversity: Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds, enriching the menu and enhancing skills.
Education
Diploma - Leadership And Management
Gamma College Sydney
Sydney02.2025
Certificate IV - Commercial Cookery
TAFE NSW
Sydney, NSW08.2022
Diploma - Civil Engineering
Western Sydney University
Sydney, NSW06.2020
Skills
- Food Allergy Understanding
- Knife Skills
- Kitchen Organization
- Team Leadership
- Catering background
- Culinary Trends
- Safety Management
- Mentoring and Coaching
- Menu Planning
Languages
English
Native or Bilingual
Vietnamese
Native or Bilingual
Timeline
Chef De Partie
Monkey's Corner
01.2024 - Current
Chef De Partie
Hey Chú (Asian Restaurant)
07.2023 - 09.2023
Junior Sous Chef
Hello Auntie Restaurant
06.2021 - 11.2023
Chef De Partie
Coolmac Cafe
03.2021 - 06.2022
Commis Chef
Shenkin Cafe Erskineville
05.2020 - 03.2021
Diploma - Leadership And Management
Gamma College Sydney
Certificate IV - Commercial Cookery
TAFE NSW
Diploma - Civil Engineering
Western Sydney University
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