Jun Diep
Auckland,New Zealand
Summary
High-performing individual with solid background in culinary and business management. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient in keeping high standards of food safety and sanitation. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Excellent communication, leadership and problem-solving skills.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Head Chef
Mercer Landing Kitchen and Bar
2023.01 - Current
- Created and designed seasonal menus, highlighting local ingredients and managing food costs.
- Trained kitchen and front-of-house staff on food control plans, cooking techniques, food hygiene and menu comprehension.
- Managed kitchen operations, including scheduling, inventory, stock control, and supplier relationships.
- Coordinated company events and catering functions, ensuring high standards of food quality and presentation.
- Conducted food inspections to maintain compliance with safety standards.
- Fostered positive working environment, promoting teamwork and open communication.
- Engaged with customers to gather feedback, refining dishes and service to significantly reduce food waste and increase repeat customers.
- Elevated the restaurant's reputation through innovative dishes and exceptional presentation, leading to a significant increase in repeat customers.
Kitchen Manager
Radius Care
2021.03 - 2023.01
- Prepared food according to menu plans, maintaining high quality and consistency.
- Managed purchases and orders, minimizing costs and food waste.
- Maintained stock levels, scheduled deliveries, and ensured workstation cleanliness.
- Ensured food quality and compliance with kitchen audits, conducting daily checks of storage conditions.
- Led, trained, and oriented kitchen staff, optimizing efficiency through improved scheduling and streamlined processes.
- Developed and implemented kitchen policies and procedures to ensure regulatory compliance and clear operational guidelines.
- Implemented and maintained food safety and sanitation standards.
- Designed and maintained menus to offer a variety of high-quality dishes.
Café Chef
Gorilla Kitchen
2020.05 - 2021.03
- Prepared and served breakfast and lunch, ensuring high standards of food quality.
- Managed food cabinet preparation, maintaining stock levels and cleanliness.
- Ordered ingredients and supplies, ensuring timely and efficient kitchen operations.
- Maintained clean and organized workspace, adhering to food safety and sanitation standards.
Cook
Fendalton Retirement Village
2019.07 - 2020.05
- Prepared baked goods, deli food, and daily meals for residents.
- Managed menu creation, stock orders, and inventory control.
- Ensured high standards of food quality and presentation.
- Maintained cleanliness and order in kitchen, adhering to food safety regulations.
Chef
Jess’s Underground Kitchen
2019.01 - 2019.07
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Cook
District 5
2017.07 - 2019.01
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
Diploma - Business Management
EDENZ College
New Zealand2017
Bachelor of Business Admin. - International Business Management
Huflit HCMC
Vietnam2010
Skills
- Team Management
- Workflow Optimization
- Project Management
- Leadership Qualities
- Menu Planning and Development
- Food Safety Regulations
- Special Event Catering
- Food Stock and Supply Management
- Customer Service
- Hiring, Training, and Development
- Nutritional knowledge
Certification
- Food Handling Certificate
- First Aid Certificate
Currentlocation
Auckland, New Zealand
Skillsabilities
Exceptional cooking skills, menu creation, and seasonal menu design., Experience in training and developing kitchen and front-of-house staff., Quickly adapts to new environments and works proactively in a team., Strong analytical skills with attention to detail., Proficient in English, with excellent communication skills., Understanding of local and international economic and financial environments.
Personal Information
- Notice Period: 4 weeks
- Visa Status: Permanent Resident
References
- Laurel, Facility Manager, Radius Care – Taupaki Gables, laurel.winwood@radiuscare.co.nz, (09) 412 6800
- Catherine, Unit Manager, Fendalton Retirement Village, unitmanager@fendaltonretirement.co.nz, 027 311 4705
Timeline
Head Chef
Mercer Landing Kitchen and Bar
2023.01 - Current
Kitchen Manager
Radius Care
2021.03 - 2023.01
Café Chef
Gorilla Kitchen
2020.05 - 2021.03
Cook
Fendalton Retirement Village
2019.07 - 2020.05
Chef
Jess’s Underground Kitchen
2019.01 - 2019.07
Cook
District 5
2017.07 - 2019.01
Diploma - Business Management
EDENZ College
Bachelor of Business Admin. - International Business Management
Huflit HCMC
- Food Handling Certificate
- First Aid Certificate
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