Tran Tien Nguyen
FOOTSCRAY,VIC
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
4
4
years of professional experience
Work History
Junior Sous Chef
ChaChing Melbourne
Melbourne, VIC
11.2024 - Current
- Creating High-end Asian Fusion Menu
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Evaluated performance levels of team members providing feedback where needed.
- Supervised food preparation staff to deliver high-quality results.
- Assisted in developing recipes for special events or catering functions.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
Chef De Partie
The George on Collins
Melbourne, VIC
10.2024 - Current
- Asian Fusion Menu
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Chef De Partie
Mantra Lorne
Lorne, VIC
02.2023 - 01.2025
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
Chef De Partie
Crown Melbourne
Melbourne, VIC
11.2022 - 02.2023
- Liaised closely with kitchen and front-of-house personnel.
- Improved performance of team members resulting in high-quality meals produced daily.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Distributed food to service staff for prompt delivery to customers.
Sous Chef
The Avenue Food Store
Albert Park, VIC
05.2022 - 12.2022
- Supervised food preparation staff to deliver high-quality results.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored temperatures of prepared food and cold-storage areas.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
Wok Cook
Blue Lotus Restaurant
Geelong, VIC
02.2021 - 12.2021
- Followed specific methods for food preparation and proper portioning.
- Managed simultaneous cooking tasks to fulfill multiple orders efficiently.
- Maintained cleanliness and organization within the cooking area according to health codes.
- Engaged with culinary staff to share best practices in wok cooking and Asian cuisine.
- Coordinated with kitchen staff to ensure timely preparation of dishes.
- Implemented efficient cooking methods to reduce food waste and improve productivity.
Education
High School Diploma -
Crown College
Melbourne, VICSkills
- Food presentation
- Foodservice
- Grilling techniques
- Menu pricing
- Sales planning
- Food costing
- Cooking techniques
- Ingredient selection
Timeline
Junior Sous Chef
ChaChing Melbourne
11.2024 - Current
Chef De Partie
The George on Collins
10.2024 - Current
Chef De Partie
Mantra Lorne
02.2023 - 01.2025
Chef De Partie
Crown Melbourne
11.2022 - 02.2023
Sous Chef
The Avenue Food Store
05.2022 - 12.2022
Wok Cook
Blue Lotus Restaurant
02.2021 - 12.2021
High School Diploma -
Crown College
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