Thi Mai Anh Nguyen
Auckland CBD,Aukland
Summary
Graduated Culinary Arts from AUT University. Would be willing to improve skills, earn more experiences and learn new things. Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Enthusiastic chef eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking and driven to provide guests with top-quality food. Works with co-workers and headchef to develop cost-effective specials and menu changes to achieve maximum sales. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth. Innovative Senior Chef de Partie known for high productivity and efficient task completion. Possess specialized skills in menu development, ingredient sourcing, and kitchen team leadership. Excel in time management, effective communication, and creative problem-solving to deliver exceptional dining experiences. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Results-oriented individual with a passion for continuous learning and innovation. Known for leveraging analytical thinking and creativity to solve problems and deliver high-impact solutions in fast-paced environments. Experienced and dependable general worker with a proven track record of efficiently completing tasks in various settings. Skilled in manual labor, equipment operation, and maintaining a clean and organized workspace. Safety-conscious with a strong work ethic and the ability to adapt to different environments. Ready to contribute to a dynamic team and make a positive impact.
Overview
7
7
years of professional experience
Work History
Senior Chef De Partie
Two folds
Parnell, Aukland
04.2024 - Current
- Collaborated with restaurant managers on special events such as banquets or private parties, creating unique menus for each occasion.
- Developed new dishes and recipes in collaboration with other members of the team, while maintaining high standards of quality.
- Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
- Monitored portion control to ensure consistency across the menu items.
- Planned daily specials according to seasonal produce availability.
- Maintained records of food costs and inventory levels for budgeting purposes.
- Adjusted recipes based on customer requests or dietary restrictions.
- Analyzed customer feedback to improve existing recipes or create new ones based on their preferences.
- Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
- Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
Chef De Partie
Airedale Boutique Suite
Auckland CBD, Aukland
06.2023 - 02.2024
- Ensured that all necessary equipment was available and properly functioning before service began.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Abided by company standards in terms of portion and serving sizes.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
Chef De Partie
So Auckland
Auckland CBD, Auckland
05.2022 - 05.2023
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- 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.
- Safely operated kitchen equipment including industrial size mixers and tools.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- 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.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Senior Chef De Partie
welcome eatery
Auckland CBD, Auckland
04.2021 - 05.2022
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Monitored food products, driving quality, freshness and integrity.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Improved performance of team members resulting in high-quality meals produced daily.
Chef De Partie
Hotel De Brett
Auckland CBD, Auckland
08.2020 - 03.2021
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Safely operated kitchen equipment including industrial size mixers and tools.
- Collaborated with head chef to create banquet menu for approx 300 guest wedding guests.
- Improved performance of team members resulting in high-quality meals produced daily.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Kitchen Hand
Viet Kitchen
Auckland
12.2017 - 02.2018
Training Chef
Vietnamese Delight Auckland
01.2020
Chef Garde Manger
Fusion Cafe
Auckland
02.2018
Education
Diploma - Culinary Arts
AUT University
12.2019
Skills
- Food handling
- Expert
- Quick learner: Expert
- High Hygine: Expert
- Reliable: Expert
- Energetic: Expert
- Can work under pressure: Expert
- Familiar with making sandwiches, salad, and baking
- be able to be in charged when the head chef not arround
- Support the front staffs in serving the customers when the cafe shop is busy
- Mostly preparing food and finishing dishes before serving to
- Customers
- Work in grill section
- Recruiting and training
- Dish preparation
- Culinary arts
- Food allergy understanding
- Special events
- Hospitality
- Motivational team management
- Positive and professional
- Foodservice
- Quick learner
- Kitchen Management
- Recipe creation
- Menu development
- Allergen awareness
- Mentoring and Coaching
- Safe Food Handling
- Food presentation
- Butchery skills
- Knife Skills
- Batch Cooking
- Pantry restocking
- Menu Item Pricing
- Order Management
Languages
English
Professional
Vietnamese
Full Professional
References
- Chef Todd Brown:
Mobile: 02108278934
Email: Toddb0404@gmail.com
- Chef Noris:
Mobile: 0210464545
Email: chefnoris.akl@gmail.com
References
References available upon request.
Timeline
Senior Chef De Partie
Two folds
04.2024 - Current
Chef De Partie
Airedale Boutique Suite
06.2023 - 02.2024
Chef De Partie
So Auckland
05.2022 - 05.2023
Senior Chef De Partie
welcome eatery
04.2021 - 05.2022
Chef De Partie
Hotel De Brett
08.2020 - 03.2021
Training Chef
Vietnamese Delight Auckland
01.2020
Chef Garde Manger
Fusion Cafe
02.2018
Kitchen Hand
Viet Kitchen
12.2017 - 02.2018
Diploma - Culinary Arts
AUT University
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