Summary
Overview
Work History
Education
Skills
Timeline
Generic

Tung Pham

Auckland,New Zealand

Summary

I have more than 5 years of experience in the culinary industry. I've done many types and methods of restaurants such as take away and fine dining.

Overview

4
4
years of professional experience

Work History

Chef /Sushi Chef

K10 / St Pierre's
Auckland, New Market
12.2023 - 05.2024
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Checked quality of raw materials before use.
  • Managed daily operations of the kitchen including scheduling shifts for staff.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Trained new chefs on proper cooking techniques and menu items.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Chef De Partie

Ebisu
Auckland
12.2022 - 11.2023
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • 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.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.

Sous Chef

Le Vietnamese kitchen
Auckland
07.2022 - 01.2023
  • I have had a lot of fun working with the people at this diner and I have learned a lot of knife skills for myself
  • For new steps in the future
  • Although I have to take some time off due to personal reasons, but when I come
  • Back to New Zealand, I want another place to experience different ways of making food to increase my
  • Personal skills and promote it
  • Farther out
  • I took care the grill section in this place
  • Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables
  • Braising and grilling meat and vegetables
  • Checking that ingredients remain fresh and safe for consumption
  • Preventing cross-contamination
  • Preparing meals in accordance with customers' preferences, if applicable

Chef de parite

Sen restaurant
Auckland
04.2021 - 01.2022
  • While working during this time, I was taught and learned more about the care and handling of protein foods
  • Very kindly and completely

Chef De partie

Eat Mi
Auckland
11.2020 - 03.2021
  • During this time, I was able to work under high intensity in customer service when the location in New Market
  • Was always crowded, so I was confident that I could work under pressure very well and effectively

Education

Lv 5 cookery school, NZMA
02.2023

Lv 4 cookery school, aspiress2 college
12.2021

Skills

  • Proven work experience as a Chef
  • Leadership skills
  • Excellent time management abilities
  • Up-to-date knowledge of cooking techniques
  • Culinary school diploma preferred
  • Menu development
  • Food and beverage pairing
  • Food safety and sanitation
  • Seafood Preparation
  • Food Storage
  • Cooking techniques
  • Knife Skills
  • Waste control
  • Knife use

Timeline

Chef /Sushi Chef

K10 / St Pierre's
12.2023 - 05.2024

Chef De Partie

Ebisu
12.2022 - 11.2023

Sous Chef

Le Vietnamese kitchen
07.2022 - 01.2023

Chef de parite

Sen restaurant
04.2021 - 01.2022

Chef De partie

Eat Mi
11.2020 - 03.2021

Lv 5 cookery school, NZMA

Lv 4 cookery school, aspiress2 college

Similar Profiles

CREATE PROFILE
Tung Pham