Tam Le
Summary
I am motivated, professional, hard-working, and possess a ‘can-do’ attitude with 5 years of experience in the kitchen. I have great cooking techniques and skills in various methods such as stir-frying, grilling, roasting, steaming, boiling, and deep-frying. Additionally, I have experience in managing a team including casual cooks, kitchen assistants, and FOH staff. I thrive in a fast-paced environment and do not buckle under pressure. I am a fast learner, reliable, highly responsible, and punctual.
Overview
4
4
years of professional experience
Work History
Chef
Overland Brewers And Distillers
05.2023 - Current
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Plated and presented food following chef requirements.
- Loaded dishes, glasses and tableware into dishwashing machine
- Manage and serve hundreds of customers in functions, events.
- Multitasking skills include prep, cook, clean kitchen, wash dishes, check stock, ordering, customer service.
Chef
Tasty Korea Chicken And Beer
09.2022 - 05.2023
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Obtained fresh, local ingredients to lower grocery costs.
- Checking, ordering, and storing all deliveries and supplies.
- Cutting, portion chicken bones, boneless, wings, and many more.
- Preparing all items, and ingredients for cooking
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Utilized proper cleaning techniques to sanitize counters and utensils used to prepare raw meat, poultry, fish, and eggs.
Breakfast Chef
Czeg's Cafe
06.2022 - 09.2022
- Sanitize and maintain kitchen, equipment, utensils, and service and eating areas
- Maintain personal hygiene in compliance with applicable rules, regulations, and laws
- Prepares and produces wide variety of bakery products in remote camp setting
- Monitors replenish all kitchen production items using proper rotation procedures
- Prepares places present, and restocks such items as bulk/fresh vegetables, salads, relish trays, meats, sauces, cheeses or salad dressings, and bakery items
- Responsible for supervision of assigned staff, either directly or through lead personnel
- Open all coolers, turn on all ovens, fryers, steam tables
- Make eggs and any breakfast specials, then make any pastries on menu for day
- Prep for next day and be available for any special requests
- Responsible for lunch set up and clean up
Chef
Ogrill Restaurant
01.2020 - 06.2022
- Established and maintained open, collaborative relationships with the kitchen team to maximize efficiency.
- Set up and performed initial prep work for food items such as soups, sauces, salads,...
- Chopped, diced, and sliced vegetables ahead of busy periods, including dinner rush.
- Operated all kitchen equipment safely to avoid injuries such as grill machine, deep fryers, wok station, oven, and small butcher machinery.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Received incoming goods, checked the paperwork, and reviewed merchandise for accuracy against documentation.
- Managed weekly stock and supply tracking, noting items requiring reordering.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Interacted with guests to obtain feedback on product quality and service levels.
- Sanitized workstation at the end of shift to minimize salmonella and other foodborne illnesses.
Catering Cook
WAJI Catering
10.2019 - 04.2020
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Education
Qualified Chef From TRA -
Trades Recognition Australia
Hobart, TAS04.2022
Diploma of Hospitality -
TasTAFE
Hobart, TAS07.2021
Commercial Cookery Cert III &IV -
TasTAFE
Hobart, TAS12.2020
Skills
- Cutting and slicing techniques
- Storage planning
- Food presentation
- Food preparation
- Cleaning and organization
- Kitchen equipment cleaning
- Operating stir-fry section, fryers, grill, oven
- Rostering and scheduling
- Strong knife skills
- Wok skills
- Focused and disciplined
- Excellent communication
- Creativity and attention to details
- Time management
- Multitasking
- Ordering and Checking stock
- Customer service skills
- Training staff
- Cocktail, coffee latte art skills
- Able to lift at least 30kg
- Teamwork and independently
- Supervise staff
- POS system
REFEREE
Mr Rob Kingston
Operation Manager at Overland Brewers and Distillers, Hobart TAS
Email: rob@overlandbrewed.com
Phone: 0407344703
Timeline
Chef
Overland Brewers And Distillers
05.2023 - Current
Chef
Tasty Korea Chicken And Beer
09.2022 - 05.2023
Breakfast Chef
Czeg's Cafe
06.2022 - 09.2022
Chef
Ogrill Restaurant
01.2020 - 06.2022
Catering Cook
WAJI Catering
10.2019 - 04.2020
Qualified Chef From TRA -
Trades Recognition Australia
Diploma of Hospitality -
TasTAFE
Commercial Cookery Cert III &IV -
TasTAFE
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