Duy Do
Wellington,Wellington
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
5
5
years of professional experience
Work History
Cafe Chef
Mojo
Te Aro, Wellington
11.2023 - Current
- Prepared and cooked food items to customer satisfaction in a timely manner.
- Created recipes for new dishes while considering customer preferences, dietary restrictions, cost effectiveness.
- Exercised portion control for items served, eliminating waste.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Checked quality of food products to meet high standards.
Chef De Partie
Leroy's bar and eatery
Wellington, Wellington
09.2022 - 09.2023
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Abided by company standards in terms of portion and serving sizes.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised kitchen food preparation in demanding, high-volume environments.
Chef De Partie
Loretta
Wellington , Wellington
05.2022 - 08.2022
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Monitored food products, driving quality, freshness and integrity.
Chef De Partie
Stellar Bar N Restaurant
Whanganui, Whanganui
10.2020 - 10.2021
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
Diploma - Cookery
UCOL
Whanganui02.2021
Skills
- Food Preparing, Plating and Presentation
- Team Collaboration
- Recipe Development
- Inventory Management
- Quality Assurance
- Verbal and Written Communication
- Safe Food Handling
- Coordinating Kitchen Staff
- Sanitation and Cleaning
- Menu Planning
Languages
Vietnamese
Native/ Bilingual
English
Native/ Bilingual
Timeline
Cafe Chef
Mojo
11.2023 - Current
Chef De Partie
Leroy's bar and eatery
09.2022 - 09.2023
Chef De Partie
Loretta
05.2022 - 08.2022
Chef De Partie
Stellar Bar N Restaurant
10.2020 - 10.2021
Diploma - Cookery
UCOL
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