Chi Thanh Nguyen
Hanoi,Vietnam
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry. Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
12
12
years of professional experience
Work History
Senior Chef De Partie
Lasiesta Hotel
03.2023 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Acted as head chef when required to maintain continuity of service and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Chef De Partie
The Lagoon Complex
03.2022 - 03.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chef De Partie
The Hungry CO
06.2021 - 03.2022
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared items for roasting, sautéing, frying and baking.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Junior Chef De Partie
OAK Wine Restaurant
11.2020 - 04.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Commis Chef
Vinpearl Condotel Beachfront Nha Trang
08.2018 - 03.2019
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
HR and Restaurant Manager
Kim Anh's Seafood
04.2012 - 04.2017
- Carefully interviewed, selected, trained, and supervised staff.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Led and directed team members on effective methods, operations, and procedures.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Reconciled cash and credit card transactions to maintain accurate records.
Education
Diploma in Culinary Arts - Culinary Arts
Le Cordon Bleu
Dusit Thani Thailand03.2018
Skills
- Portion Control
- Inventory Management
- Food Safety
- Workflow Optimization
- Cost Control
- Vendor Relationship Management
- Menu Memorization
- Plating
- Customer Service
- Supervising Food Prep
- Garnishing and Plating
- Team Leadership
- Line Inspections
- Staff Motivation
- Culinary Trends Monitoring
Languages
English
Limited Working
Vietnamese
Native or Bilingual
German
Elementary
Timeline
Senior Chef De Partie
Lasiesta Hotel
03.2023 - Current
Chef De Partie
The Lagoon Complex
03.2022 - 03.2023
Chef De Partie
The Hungry CO
06.2021 - 03.2022
Junior Chef De Partie
OAK Wine Restaurant
11.2020 - 04.2021
Commis Chef
Vinpearl Condotel Beachfront Nha Trang
08.2018 - 03.2019
HR and Restaurant Manager
Kim Anh's Seafood
04.2012 - 04.2017
Diploma in Culinary Arts - Culinary Arts
Le Cordon Bleu
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