Trung Đức Nguyễn
Hồ Chí Minh
Summary
Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
7
7
years of professional experience
Work History
Chef owner
Xưởng mì Quốc Tế
10.2024 - Current
- Implemented successful business strategies to increase revenue and target new markets.
- Executed performance reviews to encourage improved productivity for team members.
- Employed and managed vendors by negotiating deliverables, cost and expected quality.
- Led startup and creation of operational procedures and workflow planning.
- Delegated work to staff, setting priorities and goals.
- Set pricing structures according to market analytics and emerging trends.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements. R&D Kitchen
- Permanent contract
Head Chef
Hoa Thông Brewing & Co.
03.2025 - 03.2026
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Supervised food preparation staff to deliver high-quality results.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Trained kitchen workers on culinary techniques.
- Prevented cross-contamination from utensils surface and pans when cooking and platting meals for food allergy sufferers
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals
- Fixed-term contract
Chef de Partie
Little Bear Saigon (Michelin Selected)
09.2024 - 01.2025
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Abided by company standards in terms of portion and serving sizes.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Trained kitchen workers on culinary techniques.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Monitored food products, driving quality, freshness and integrity.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Fixed-term contract
Junior Sous Chef
Beach House City Garden
08.2023 - 06.2024
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Checked food portioning for optimal presentation and cost control.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Trained kitchen workers on culinary techniques.
- Tasting new Menu
- Ordering supplies for the kitchen and controlling food quality
- Fixed-term contract
Chef de Partie
Masa Fine Tapas and Wines (Michelin Selected)
05.2023 - 01.2024
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Fixed-term contract
Junior Sous Chef
Cozy Eatery and Bar
12.2021 - 04.2023
- Assisted with interviewing, hiring and training kitchen personnel.
- Trained kitchen workers on culinary techniques.
- Checked food portioning for optimal presentation and cost control.
- Created new menu items and interesting plating designs.
- Performed as head chef to maintain team productivity and restaurant quality.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Ordering supplies for the kitchen and controlling food quality.
Chef de Partie
Mad House
11.2020 - 03.2021
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Trained kitchen workers on culinary techniques.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Fixed-term contract
Commis Chef to Chef de Partie
Runam Bistro
09.2019 - 03.2021
- Checked food portioning for optimal presentation and cost control.
- Rotated food stock, using up older items first and rejecting expired goods.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Education
High School -
Y-Jut High School
Đắk LắkSkills
- Business planning
- Baking techniques
- Service quality assurance
- Cleaning and sanitation
- Food science
- Sanitation standards
- Plating and presentation
- Staff training
- Food safety
- Ingredient sourcing
- Menu development
- Seasonal menu planning
- Food and beverage pairing
- Kitchen equipment safety
- Food preparation techniques
- Culinary techniques
- Grilling
- Cost control
- Grilling and deep frying skills
- Teamwork and collaboration
- Hiring, training, and development
Language
Vietnamese: NATIVE LANGUAGE
English: A2 Elementary
Timeline
Head Chef
Hoa Thông Brewing & Co.
03.2025 - 03.2026
Chef owner
Xưởng mì Quốc Tế
10.2024 - Current
Chef de Partie
Little Bear Saigon (Michelin Selected)
09.2024 - 01.2025
Junior Sous Chef
Beach House City Garden
08.2023 - 06.2024
Chef de Partie
Masa Fine Tapas and Wines (Michelin Selected)
05.2023 - 01.2024
Junior Sous Chef
Cozy Eatery and Bar
12.2021 - 04.2023
Chef de Partie
Mad House
11.2020 - 03.2021
Commis Chef to Chef de Partie
Runam Bistro
09.2019 - 03.2021
High School -
Y-Jut High School