Linh Tran

• Supervised and trained junior chefs cook assigned dishes.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Oversaw maintenance of the kitchen to comply with food safety procedures.
• Collaborated with the head chef to create innovative, seasonal menus for special events.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Be responsible for tea, bread, and butchery.
• Quality control supplies from suppliers.
• Assist the sous chef with kitchen orders
• Manage canape production for events.
• Proficient in fine dining, particularly Asian cuisine.
• Capable of managing several schedules and working effectively under pressure.

• Training development for staff and hygiene control of high quality.
• Prepare and set up the breakfast and Alacart menus.
• Train a new menu and support the sous chef in introducing dishes to restaurant staff.
• Make a plan to order food for the outlet and check the quality of all the goods.

• Monitored line production to achieve consistent quality.
• Oversaw storage and preparation of food items to correct recipe and portioning standards.
• Supervised and trained junior chefs cook assigned dishes.
• Reviewed and updated kitchen practices, menu design, and inventory management to reduce food waste.
• Report to the sous chef.
• Responsible for breakfast buffets.
• Responsible for alacate kitchens
• Training and development for employees
• Excellent hygiene control.
• Extensive experience in fine-dining food, particularly smoke creation techniques (caviar, sous vide), as well as expert foam production.

• Supervised and trained junior chefs cook assigned dishes.
• Oversaw maintenance of kitchen to comply with food safety procedures.
• Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
• Monitored line production to achieve consistent quality.
• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.

• Cooked and presented dished in line with standardised recipes.
• Controlled and minimised food waste.
• Complied with food safety regulations.
• Seasoned various meats and peeled, washed and chopped vegetables.
• Carried out tasks assigned by Chef De Partie.