Tim Do
Melbourne,VIC
Summary
To bring cooking to a higher art form by incorporating architecture, plating dishes to form intricate landscapes and patterns.
Organized individual with a strong desire to work in high-volume environments. Supervising kitchens with tact and poise. Pursuing a Chef Manager position for an establishment that appreciates great cuisine.
Overview
15
15
years of professional experience
Work History
Sous Chef
Third Wave Cafe
Albert Park, Vic
07.2023 - 04.2024
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Contributed to the successful execution of catered events from start to finish.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Trained kitchen workers on culinary techniques.
Sous Chef
MR Hobson
Port Melbournre, Victoria
01.2023 - 07.2023
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Assisted head chef with scheduling, training and professional development for team.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Assisted with interviewing, hiring and training kitchen personnel.
- Monitored food products, driving quality, freshness and integrity.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
Sous Chef
Coles Support Head Office
Toorak, VIC
01.2020 - 10.2022
- Weekly Menu design for Dish and Dine, Live Cooking, Eat Street sections
- Observance of work, health and safety procedures, as well food safety programs
- Quality control for food attractiveness and palatability
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
Head Chef
Mama's Buoi GPO
Melbourne, VIC
01.2015 - 01.2020
- Set up, open and manage new opening restaurants for the company by working with the CEO and General Manager.
- Monitored quality, presentation and quantities of plated food across line.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Full capabilities in hot and cold sections (wok, grill, salad, deep-frying and dessert)
- Stock rotation – Ordering meats, seafood, vegetables and dry goods
- Ability to set up mice en place for all kitchen sections
- Observance of work, health and safety procedures, as well food safety programs
- Quality control for food attractiveness and palatability
- Maintaining records for costing, projected sales and portion control
- Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.
- Managed kitchen staff team and assigned various stages of food production.
- Maintained records of payroll and attendance.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Sous Chef
Chu The Rice Noodle Soup Restaurant
Footscray, VIC
07.2013 - 01.2015
- Developing weekly rosters for kitchen staff
- Preparing food for special dietary requirements
- Measuring and preparing ingredients according to recipes
- High flexibility to work in all parts of the kitchen or food preparation area
Hotel Manager
Silver Sea Hotel, Da Nang
, Vietnam
07.2012 - 07.2013
- Hiring new employees and developing training programs
- Develop financial projections and long-term business goals
- Managing budgets for employee rosters, organizing wage payments
- Allocating hotel resources to maximize guest satisfaction and optimize revenues
- Proving Hotel Director with regular reports on operational and fiscal objectives
- Administering and enforcing hotel policies and procedures
Architect
Nha Viet Architecture
Da Nang , Viet Nam
01.2009 - 01.2013
- Design and construction experience in various commercial projects, including restaurants, stadiums, museums, apartments, housing and parks
- All phases of design from program definition to working drawings – development of layouts and models
- Personnel and project scheduling, supervising employees and subcontractors at construction venues
Education
Bachelor of Hospitality Management -
Academies Australasia Polytechnic
Melbourne07.2018
Diploma of Hospitality Management -
Ozford College
Melbourne07.2016
Certificate IV in Commercial Cookery -
Ozford College
Melbourne07.2015
Bachelor of Architecture -
Da Nang University of Architecture
Da Nang, Vietnam 07.2012
Timeline
Sous Chef
Third Wave Cafe
07.2023 - 04.2024
Sous Chef
MR Hobson
01.2023 - 07.2023
Sous Chef
Coles Support Head Office
01.2020 - 10.2022
Head Chef
Mama's Buoi GPO
01.2015 - 01.2020
Sous Chef
Chu The Rice Noodle Soup Restaurant
07.2013 - 01.2015
Hotel Manager
Silver Sea Hotel, Da Nang
07.2012 - 07.2013
Architect
Nha Viet Architecture
01.2009 - 01.2013
Bachelor of Hospitality Management -
Academies Australasia Polytechnic
Diploma of Hospitality Management -
Ozford College
Certificate IV in Commercial Cookery -
Ozford College
Bachelor of Architecture -
Da Nang University of Architecture
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