Summary
Overview
Work History
Education
Skills
Certification
Referees
Timeline
GeneralManager
(Alexandria) Trinh Viet Tran

(Alexandria) Trinh Viet Tran

Chef
Footscray,VIC

Summary

Goal oriented, resourceful, cultured, chef with 5 years of experience in the kitchen, 2 years as chef de partie. Working well under pressure, strong team player, experienced in monitoring food safety handling, food cost and budgeting awareness, worked with all types of menu and various cuisines, experienced in bulk-cooking kitchen, fine dining, aged care, casual dining, awarded cafe ( Matinee coffee, Sydney's Best new cafes, 2018). Looking for an opportunity to be a full time chef de partie .

Overview

5
5
years of professional experience
1
1
Certification

Work History

Maternity Leave

NONE
Melbourne , VIC
2021.01 - Current

AGENCY JOBS KITCHEN HAND/COMMIS CHEF/AGENCY JOBS: KITCHEN HAND/COMMIS CHEF/AGENCY JOBS KITCHEN HAND/COMMIS CHEF/CDPAP Coordinator

Pinnacle People Melbourne
Melbourne , VIC
2020.07 - 2022.02
  • Maintained well-organized mise en place to keep work consistent.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Monitored recipe portioning to control food costs.
  • Placed orders to restock items before supplies ran out.
  • Kept labor at minimum cost to support business profit targets.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Kept 100% stations clean by wiping down counters and mopping up liquid spills during high traffic times in kitchen

Chef De Partie (on ABN)

Groove Lounge
Williamstown , VIC
2020.11 - 2021.01
  • In charged of grill section, pan-fried section, deep fry sections.
  • Provided training to apprentice chef.
  • Created seasoned menu.
  • Worked along with 4 kitchen members during peak seasons at very intense and extremely high volume of turn overs.

AGENCY JOBS: KITCHEN HAND/COMMIS CHEF/AGENCY JOBS KITCHEN HAND/COMMIS CHEF/CDPAP Coordinator

The Talent Kitchen
Sydney , NSW
2017.09 - 2019.12
  • Maintained well-organized mise en place to keep work consistent.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Prepped daily menu items to quickly deliver upon request.
  • Monitored recipe portioning to control food costs.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Kept labor at or below 30% of budget to support business profit targets

Larder Chef (CDP)

Matinee Coffee Shop
Marrickville , NSW
2018.03 - 2018.12
  • Organized shifting in section with regards to mise-en-place production and its service.
  • Ensured all outlet reports, schedules, standard recipe, and correspondence are completed in liaison with Head chef.
  • Ensured that training on one-to-one basis has been carried out and comprehended.
  • Checked on daily basis food preparation regarding portion size, quantity and quality as laid down.
  • Had complete understanding of, and adhere to company's policy relating to fire, hygiene and safety.
  • Ensured that operating and kitchen equipment is maintained to good standard with minimum breakage.
  • Checked in coming produce, ensuring that all food merchandise is in accurate with order sheet, receiving records and purchasing specifications.
  • Followed strict hygiene rules and maintain what we have already achieved with HACCP throughout resort.
  • Ensured that all required food transfer are completed to appropriate outlet/department.
  • Worked in any section of kitchen when necessary depends on business levels and demands.
  • Managed team of 3 -4 employees, overseeing hiring, training, and professional growth of employees

Apprentice Chef

Blanca Bar And Dining
Bondi , NSW
2018.01 - 2018.03
  • Worked at dessert and cold section:
  • Prepared beef tartare in rocher shape, approximately 80 pieces - 150 pieces/day.
  • Prepared dessert such as Sorbet from start, baked pistachio frangipane, prepared roasted white chocolate, learnt to deal with oxidization in food such as Apple, shiso leaves.... ( molecular gastronomy knowledge related).
  • Comprehended in master and maintain commercial kitchen machines: Paco jet, meat slicer, robo coupe, blast chiller……
  • Conducted morden Australian cuisine and Mediterranean cuisine along with Asian Fusion ( Chinese, Korean, Japanese)

Apprentice Chef

Saffire Freycinet Hotel
Coles Bay , TAS
2017.09 - 2017.12

Education

Bachelor in Marketing - Marketing

Kaplan Business School
Docklands, VIC
2023

Cert IV in Commercial Cookery - Chef

Le Cordon Bleu
Melbourne
07.2020

Bachelor of Commerce And English - Commerce English And Tourism

Hanoi College of Commerce And Tourism
Ha Noi City, Viet Nam
03.2016

Skills

  • Instruction and Delegation
  • Creative Thinking
  • Quality Control and Oversight
  • Coordinating Kitchen Staff
  • Relationship Building
  • Team Collaboration
  • Cooking Technique Demonstrations
  • Food Preparing, Plating and Presentation
  • Sanitation and Cleaning
  • Hospitality Services
  • Food and Beverage Service
  • Menu Item Pricing
  • Food Production Timing
  • Time Management

Certification

Cert VI in commercial cookery

Referees

Charles Cameron – Manager of Matinee coffee, Marrickville , SYD

Facebook: Charles Cameron


Michael Smith - Head chef of Matinee coffee, Marrickville, SYD

Phone number: 0404-441-500


Samuel Coles – Head chef / owner of Blanca bar and dining , Hall street , Bondi Junction , SYD

Phone number : 0472-626-248


Tim Wesley – Head chef of Penrith Panther Club


The Talent kitchen agency – 0415 - 165- 055


Pinnacle people agency - Melbourne

Timeline

Maternity Leave

NONE
2021.01 - Current

Chef De Partie (on ABN)

Groove Lounge
2020.11 - 2021.01

AGENCY JOBS KITCHEN HAND/COMMIS CHEF/AGENCY JOBS: KITCHEN HAND/COMMIS CHEF/AGENCY JOBS KITCHEN HAND/COMMIS CHEF/CDPAP Coordinator

Pinnacle People Melbourne
2020.07 - 2022.02

Larder Chef (CDP)

Matinee Coffee Shop
2018.03 - 2018.12

Apprentice Chef

Blanca Bar And Dining
2018.01 - 2018.03

AGENCY JOBS: KITCHEN HAND/COMMIS CHEF/AGENCY JOBS KITCHEN HAND/COMMIS CHEF/CDPAP Coordinator

The Talent Kitchen
2017.09 - 2019.12

Apprentice Chef

Saffire Freycinet Hotel
2017.09 - 2017.12

Bachelor in Marketing - Marketing

Kaplan Business School

Cert IV in Commercial Cookery - Chef

Le Cordon Bleu

Bachelor of Commerce And English - Commerce English And Tourism

Hanoi College of Commerce And Tourism

Cert VI in commercial cookery

(Alexandria) Trinh Viet TranChef