Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Tuan Liem Nguyen

Darlinghurst

Summary

Experienced in high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes a keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Chef De Partie

MARGARET BY NEIL PERRY
06.2021 - Current
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Operated all kitchen equipment safely to prevent injuries.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.

Chef De Partie

EST.
09.2020 - 06.2021
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

Commis Chef

PRIMUS HOTEL
09.2019 - 09.2020
  • Receiving deliveries and verifying that all ordered items have been delivered and are of good quality
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Discarding all expired and spoiled food items stored in the stock rooms, refrigerators and freezers
  • Performing basic cleaning duties and ensuring that work stations are properly sanitized.

Line Cook

6 HEAD (Seagrass Boutique Hospitality Group)
04.2019 - 09.2019
  • Kitchen opening, closing and service procedures are executed consistently and correctly
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Assigned area cleanliness and organisation is of the highest standard
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Apprentice

WILLIAM BLUE DINING
07.2018 - 12.2018
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Education

Commercial Cookery IV And Diploma - Hospitality

William Blue College
The Rocks, NSW
01.2018

Certificate III - Hospitality Management And Culinary Arts

Uc Viet Training
Quận 10, Hồ Chí Minh
01.2013

Skills

  • Efficient kitchen organization
  • Team development
  • Advanced cutting skills
  • Artistic plating techniques

Accomplishments

  • Increased productivity by revamping workflow and restructuring line.
  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Resolved product issue through consumer testing.

Certification

  • Certificate III,IV Commercial Cookery

Languages

English
Professional Working

Timeline

Chef De Partie

MARGARET BY NEIL PERRY
06.2021 - Current

Chef De Partie

EST.
09.2020 - 06.2021

Commis Chef

PRIMUS HOTEL
09.2019 - 09.2020

Line Cook

6 HEAD (Seagrass Boutique Hospitality Group)
04.2019 - 09.2019

Apprentice

WILLIAM BLUE DINING
07.2018 - 12.2018

Certificate III - Hospitality Management And Culinary Arts

Uc Viet Training

Commercial Cookery IV And Diploma - Hospitality

William Blue College

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