Sáng Trần
Hamilton,Hamilton East
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team player. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen l and enhance dining experiences through effective team player and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
9
9
years of professional experience
Work History
Chef
Montana Group
Hamilton, Hamilton East
03.2024 - Current
- Expertly season and prepare dishes in both European and Asian cuisines.
- Managed ladder kitchen area to ensure compliance with hygiene standards and safety regulations.
- Crafts dishes based on menu and customer specifications.
- Supervises team to efficiently serve more than 1,000 guests weekly.
- Manages inventory levels and places orders for key ingredients.
- Operated trucks and vans to transport food while ensuring safety standards.
- Leveraged extensive experience in catering for various events, including morning-afternoon tea, lunch, dinner, canapés, weddings, large events, and showroom gatherings.
- Coordinates efficiently with teammates to guarantee smooth service delivery.
- Skilled in utilizing Timehub software for inventory management and temperature monitoring.
Chef
RICE RICE BABY
, New Zealand
11.2022 - 10.2023
- Collaborated with the to develop a Vietnamese specialty menu, resulting in a 20% increase in customer traffic over six months
- Managed and organized kitchen operations in a designated area, ensuring consistent food quality
- Ensure dishes meet quality, presentation, and temperature standards before serving.
- Follow set policies to maintain standards for food safety in all food preparation areas.
- Inform the designated management if any hazards are identified that may affect work conditions.s
- Order and maintain inventory to ensure efficient operations (Gilmour, Megafood, Bidfood, Service Food)
- Trained five new employees in Vietnamese cooking techniques, enhancing team performance.
- Working with the owner to uphold morale in the kitchen
- Utilized the Chomp app to manage and enhance HACCP protocols.
Souschef
SOL KITCHEN N BAR ( MICHELLIN 2024 )
, Vietnam
03.2021 - 10.2022
- Reduced food costs by 15% through effective inventory control and planning
- Developed ten new dishes for the menu, contributing to the Michelin 2024 award.
- Scheduled weekly shifts for a team of 12 employees, ensuring smooth operations
- Collaborated with thehead chef to create recipes.
- Conducted training sessions for new hires.
- - Motivates the kitchen staff at all times to ensure a satisfactory experience for all guests
- - Do control cost every month, report to othewner
- - Follow set policies to maintain standards for food safety in all food preparation areas
- Assess the performance of all team members.
Jr.Souschef
TASTY KITCHEN
, Vietnam
01.2021 - 02.2022
- Initiated first engagement with cloud kitchen environment.
- Applied knowledge of central kitchen processes to optimize workflows.
- Supervised personnel and coordinated daily responsibilities in the kitchen.
- Review effectiveness of staff contributions regularly.
- Scheduled personnel shifts for optimal coverage.
- Collaborated with thehead chef for event recipe development.
- Educate incoming staff members.
- Continually inspire kitchen personnel to enhance overall guest satisfaction.
Senior Chef
VINGROUP COMPANY ( VINPEARL PHU QUOC RESORT )
, Vietnam
05.2018 - 05.2019
- - Evaluate the effect work of all staff
- - Incharge alacart room service
- - Order ingredients and maintaining necessary inventory in SAP logon
- - Work with executive chef of event, develop recipe, new dish
- - Cooking class-Training, educate new staff
- Increase quintuple icon effectiveness by 20% through training and encouragement
- - Inform the Vingroup of necessary information to all staff
Chef de partie
ĐÔNG PHƯƠNG GROUP ( ADORA LUXURY )
, Vietnam
03.2016 - 05.2018
- - Preparing, cooking and presenting dishes within my speciality
- - Managing and training any demi-chef de parties or commis working
- - Helping the sous chef and head chef to develop new dishes and menus
- - Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety
- - Monitoring portion and waste control to maintain profit margins
Education
PTE -
PTE Helper
04.2025
High School -
Van Hanh High School
07.2011
Skills
- Inventory management
- Calm under pressure
- Food safety
- Customer service
- Event coordination
- Nutritional knowledge
- Food service operations
- Friendly, positive attitude
- Problem resolution
- Teamwork and collaboration
- Microsoft Word
- Allergen awareness
Websites
Timeline
Chef
Montana Group
03.2024 - Current
Chef
RICE RICE BABY
11.2022 - 10.2023
Souschef
SOL KITCHEN N BAR ( MICHELLIN 2024 )
03.2021 - 10.2022
Jr.Souschef
TASTY KITCHEN
01.2021 - 02.2022
Senior Chef
VINGROUP COMPANY ( VINPEARL PHU QUOC RESORT )
05.2018 - 05.2019
Chef de partie
ĐÔNG PHƯƠNG GROUP ( ADORA LUXURY )
03.2016 - 05.2018
PTE -
PTE Helper
High School -
Van Hanh High School
Similar Profiles
Aryan SaxenaAryan Saxena
Front of House Casual at Montana GroupFront of House Casual at Montana Group
Shashika EllawalaShashika Ellawala
Senior Sous Chef ( Casual) at Montana GroupSenior Sous Chef ( Casual) at Montana Group
MARUFA YEASMINMARUFA YEASMIN
Food and Beverage Team Member at Montana GroupFood and Beverage Team Member at Montana Group