Thu Trinh Nguyen
MELBOURNE,VIC
Summary
Experienced hospitality leader with a strong background in team leadership, operations management, and customer service. Skilled in culinary execution, food safety compliance, and cost control in fast-paced, high-volume kitchens.
Overview
2
2
Languages
5
5
years of professional experience
Work History
Hot Savoury Department Head
Elizabeth Andrews Corporate Catering
West Melbourne, VIC
10.2025 - Current
- Directed daily operations and production workflows for Hot Savoury section, ensuring seamless execution for high-volume catering events.
- Oversaw prep, cooking, and plating of hot appetizers and entrées, ensuring consistency in taste, presentation, temperature, and portion control.
- Food Safety & Compliance: Enforce HACCP, food safety regulations, and kitchen hygiene standards; maintain detailed temperature and production logs to pass all health audits.
- Cost Control & Inventory: Manage raw ingredient purchasing, stock rotation (FIFO), and prep forecasting to minimize food waste and optimize department profit margins.
- Trained, mentored, and scheduled kitchen staff to foster collaboration, safety, and efficiency in a fast-paced environment.
Chef de Partie
Lancemore Mansion Hotel Werribee Park
Werribee, VIC
01.2023 - 10.2025
- Managed daily station operations, executing high-volume à la carte and event catering while ensuring strict adherence to brand recipes and presentation standards.
- Trained and mentored junior culinary staff, enhancing station workflow and communication during peak service periods.
- Optimized inventory and portion control, maintaining food cost margins and reducing food waste.
- Maintained full compliance with HACCP and Australian Food Safety standards across food prep, equipment handling, and allergen management.
Food and Beverage Attendant
Lancemore Mansion Hotel Werribee Park
Werribee, VIC
07.2021 - 01.2023
- Dual F&B Service: Delivered high-volume restaurant service and coordinated large-scale banquet setups to enhance guest experiences.
- Full-Cycle Dining: Executed guest seating, POS ordering, table service, and payment/room charge processing.
- Cross-Team Coordination: Collaborated with kitchen and bar teams to streamline service flow and accommodate dietary needs during peak hours.
- Compliance: Maintained strict food safety, HACCP, and RSA standards, ensuring safe dining environments.
Education
Diploma - Hospitality Management
Stott's College
Melbourne, VIC11-2022
Certificate III & IV - Commercial Cookery
Acknowledge Education
Melbourne, VIC04-2022
Skills
- Team leadership
- Operations management
- Guest services
- HACCP compliance
- Time management
- Attention to detail
- Production forecasting
Languages
English
Professional
Vietnamese
Native/ Bilingual
Timeline
Hot Savoury Department Head
Elizabeth Andrews Corporate Catering
10.2025 - Current
Chef de Partie
Lancemore Mansion Hotel Werribee Park
01.2023 - 10.2025
Food and Beverage Attendant
Lancemore Mansion Hotel Werribee Park
07.2021 - 01.2023
Diploma - Hospitality Management
Stott's College
Certificate III & IV - Commercial Cookery
Acknowledge Education