THi Tu Uyen Nguyen (Kathy)
Florey ,ACT
Summary
Chef with 4 years experience in the industry with a passion for food and cooking. Skilled in and maintaining cleanliness and hygiene standards throughout the kitchen area, ensuring the safety and health of ACT. The chef is highly creative with the ability to develop unique and flavorful dishes and ensure food quality before serving to guests. I have the ability to work and stay calm in a stressful environment.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Demi Chef De Partie
Octo Tapas Resto Bar
Ho Chi MInh City, Vietnam
05.2023 - 02.2024
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Followed established portion control procedures when plating dishes for customers.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Maintained cleanliness and hygiene standards throughout the kitchen area.
- Ensured quality control of dishes before they were served to guests.
- Trained newly hired cooks on job duties, kitchen protocols and safety measures.
- Checked freshness of ingredients used in dishes prior to cooking them.
- Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
- Prepared sauces, soups and hot entrees according to set recipes.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Skill hand-slicing Jamon
- Checked quality of food products to meet high standards.
Demi Chef De Partie
Novotel Canberra
Canberra , ACT
06.2021 - 05.2023
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Maintained cleanliness and hygiene standards throughout the kitchen area.
- Ensured quality control of dishes before they were served to guests.
- Take responsibility on Banquet or Event. Ensure the quality of food be served and safe food for dietary requirement.
- Trained newly hired cooks on job duties, kitchen protocols and safety measures.
- Completed side work and prep according to back of house checklist.
- Managed waste disposal processes in accordance with company policies.
- Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
- Collaborated with other chefs to develop new menu items and improve existing ones.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Checked quality of food products to meet high standards.
Chef
Kinh Do Vietnamese restaurant
Macquarie , ACT
01.2020 - 05.2023
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Skill on wok section
- Ensure the quality of food be served and safe food for dietary requirement
- Exercised portion control for items served, eliminating waste.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Monitored temperatures of prepared food and cold-storage areas.
Chef
5 Sense Gourmet Bar
Tuggeranong , ACT
11.2020 - 06.2021
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Exercised portion control for items served, eliminating waste.
- Ensure the quality of food be served and safe food for dietary requirement in breakfast and lunch.
- Adjusted seasonings of dishes according to customers' tastes.
Education
Advanced Diploma - Hospitality
12-2020
Diploma - Hospitality
06-2020
Certificate - Commercial Cookery IV
11-2019
Certificate - Commercial of Cookery III
06-2019
Bachelor - Event And Tourism Management
Skills
- Stock Management
- Food Safety Knowledge
- Hygiene Standards and Food Safety
- Food Preparation
- High-Quality Ingredients
- Special Diets
- Cooking Techniques
- Safe Food Handling
- Team Leadership
- Recipe Creation
- Food Presentation
Certification
- Food Safety Certificate
- Chemical Safety Certificate
References
- Thuy Nguyen – Manager in Kinh Do restaurant.
Phone: 0481211848
- Jewel – Executive Chef in Novotel Canberra
Phone: 04451985761
- Xuan Tran - Manager in Octo Tapas Resto Bar
Phone: (+84) 906687074
Timeline
Demi Chef De Partie - Octo Tapas Resto Bar
05.2023 - 02.2024
Demi Chef De Partie - Novotel Canberra
06.2021 - 05.2023
Chef - 5 Sense Gourmet Bar
11.2020 - 06.2021
Chef - Kinh Do Vietnamese restaurant
01.2020 - 05.2023
Hospitality Management - Advanced Diploma, Hospitality
Canberra Institute of Technology - Diploma, Hospitality
Canberra Institute of Technology - Certificate, Commercial Cookery IV
Canberra Institute of Technology - Certificate , Commercial of Cookery III
University of Canberra - Bachelor, Event And Tourism Management
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