Thanh Tin Nguyen (Tin)
Melbourne,VIC
Summary
Enthusiastic and Passionate Chef with just over 7 humble years in this industry at both cookery and patisserie. Having strong basic skills of food handling with ability to work and manage different sections in a bakery or commercial kitchen from pastry, bread, desserts, food prep, grill, pan, fry to ladder.
I'd like to spend spare time researching, cooking, baking and experimenting different recipes and methods. Especially, I get inspired by both cookery and patisserie. And that curiosity has been pushing me to fulfil my career.
I am focused, organised and able to adapt to new environments. Devoting to work, willing to learn new things, friendly with workmates as well as a team player.
I always seek for new culinary knowledge for myself in the progress of shaping my own skills. Cooking, baking and making desserts are great outlets for creativity and I would love to be given the opportunity to pursue further.
Overview
7
7
years of professional experience
Work History
Pastry Chef
Albany French Hot Bread
2020.01 - 2023.01
- Measured, mixed and prepared dough for pies, sausage rolls, pasties, etc.
- Coordinated with team to make pies, sausage rolls, pasties with high volume to supply for IGA supermarket and cafe shops.
- Baked bread, sourdough from start to finish of production
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Maintained clean and organized kitchen workspace, ensuring compliance with health regulations.
- Implemented portion control measures that lowered costs without compromising product quality or customer satisfaction.
- Cleaned and maintained kitchen equipment and oven.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
Head Cook/Kitchen Manager
Thyme Square Café
2018.08 - 2019.12
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Oversaw kitchen operations and gave instructions to maintain service smoothly.
- Created special dish of the month, holidays, special events and promotions.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Ensured personnel safety, kitchen sanitation and proper food handling or storage.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked food stock for next day delivery.
- Conducted temperature log book
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Practiced safe food handling procedures at all times.
Pastry Chef
Desserts By Night
2018.01 - 2018.08
- Prepared all dessert items in accordance with standards of quality, quantity control, taste and presentation.
- Made petit gateaux and decorated cakes for front of house's display.
- Concentrated in plating up and decorating dessert dishes to meet consistent presentation standards.
- Followed food safety handling procedure and maintained high standards of cleanliness and sanitation.
- Suggested and cooperated with Head Chef for new dish development, special events.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Checked all dessert items daily at the end of service to determine quantity of product to prep for next day's operation.
Pastry Chef/Cook
DeGrill
2017.08 - 2018.08
- Prepared all dessert items in accordance with standards of quality, quantity control, taste and presentation.
- Plated up and decorated desserts consistently with attention to details.
- Determined quantity of product to prep for next day's operation by maintaining detailed production schedule.
- Effectively prepped, stored, rotated and stocked product.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Worked in variety sections like dessert, larder, grill, fry.
- Suggested and cooperated with the Executive Chef for new dish development, holidays, special events and promotions.
- Practiced safe food handling procedures at all times.
Assistant Pastry Chef/Kitchen Hand
Le-Nguyen Pho & Bakery Cafe
2016.01 - 2017.08
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Mixed, proofed, shaped and baked dough for baguettes.
- Baked consistent quality items
- Effectively prepped, stored, rotated and stocked product.
- Cut, peeled and prepped meat, veggies
- Decorated and merchandised quality bakery goods.
- Practiced safe food handling procedures at all times.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Received and checked bakery products, goods and supplies.
- Maintained clean dining room, lobby and service areas at all times.
- Regularly interacted with guests to obtain feedback on product and service quality
Education
Diploma of Hospitality Management -
William Angliss Institute
Melbourne, VIC11.2018
Certificate IV in Patisserie - Culinary Arts
William Angliss Institute
Melbourne, VIC02.2018
Certificate IV in Commercial Cookery - Culinary Arts
William Angliss Institute
Melbourne, VIC12.2017
Skills
Classic cooking skills
Pastry/Patisserie skills
Knife skills
Food safety and Hygiene
Well Organised
Handling pressure
Team building
availability
Monday - Sunday : All day
Timeline
Pastry Chef
Albany French Hot Bread
2020.01 - 2023.01
Head Cook/Kitchen Manager
Thyme Square Café
2018.08 - 2019.12
Pastry Chef
Desserts By Night
2018.01 - 2018.08
Pastry Chef/Cook
DeGrill
2017.08 - 2018.08
Assistant Pastry Chef/Kitchen Hand
Le-Nguyen Pho & Bakery Cafe
2016.01 - 2017.08
Diploma of Hospitality Management -
William Angliss Institute
Certificate IV in Patisserie - Culinary Arts
William Angliss Institute
Certificate IV in Commercial Cookery - Culinary Arts
William Angliss Institute
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