ĐẬU NHẬT TÂN

Aspiring to secure a Sous Chef position in a high-standard kitchen environment where I can apply my extensive experience in À la carte operations, support the Head Chef in leading the team, and maintain exceptional culinary standards. I am committed to delivering consistency, efficiency, and creativity in every service while continuously developing my leadership and culinary expertise to contribute to the long-term success of the organization.

Outstanding Student – Vietnamese Main Kitchen Chef Course (Batch 68, Da Nang)
Certificate of Completion – Bartending & Beverage Mixing Course (Quang Tri Provincial Employment Service Center)

Directly coordinate the pace of the European kitchen, optimizing workflows between Pizza, Pasta, and Steak stations to ensure rapid service while maintaining premium standards during peak tourist hours.

Strictly supervise every culinary detail, from mastering steak doneness and artisanal pizza crust texture to the sophisticated emulsification of pasta sauces.

Proactively reallocate personnel and provide hands-on technical and operational support to other resort restaurants during festival seasons or high-occupancy periods to ensure a seamless service flow.

Develop strategic contingency and ordering plans, efficiently managing the logistics of high-end ingredients via the cable car system to ensure a consistent supply regardless of weather conditions.

Maintain rigorous cost control and waste management by training staff in precision butchery and prep techniques, directly contributing to the restaurant's profit optimization goals.

Mentor and build a high-performing team, fostering a culture of teamwork and high adaptability within a high-pressure environment serving a diverse international clientele.

Enforce strict adherence to HACCP food safety management systems, transforming hygiene standards into a self-disciplined work culture for all kitchen staff.

Collaborate with the Head Chef to develop signature seasonal or event-based menus, creating unique culinary highlights to attract and retain international gourmets.

Resolve operational issues regarding personnel, equipment, or guest feedback in a calm, decisive manner, always prioritizing guest satisfaction as the core objective.

Dual-Course Completion: Successfully completed concurrent training programs in Conversational Korean and Professional Mixology, developing a versatile skill set for the F&B industry.

Technical Proficiency: Extensively trained in crafting various beverages, from traditional Vietnamese coffee and espresso-based drinks to modern trend-driven recipes.

Business Foundations: Acquired essential knowledge in cost control and bar inventory management, with a focus on optimizing resources and business efficiency.

Service-Oriented Mindset: Trained to deliver meticulous drink quality and hospitable service, aiming to provide a welcoming experience for both local and Korean guests.

Operational Readiness: Prepared to perform in fast-paced environments, maintaining a balance between service speed, precision, and workplace organization.

Prepared Chinese cuisine, Asian food, and Western food of high quality for up to 400 daily customers a la carte.

Assisted in managing kitchen operations, contributing to a 10% increase in diner satisfaction through improved service speed and quality.

Played a key role in menu development, introducing 15 new dishes that became customer favorites and boosted sales.

Managed inventory and procurement, reducing food waste.

Conducted staff training on new cooking techniques and safety protocols, enhancing kitchen efficiency.

Oversaw the catering division, serving food with high client satisfaction.

Had full knowledge and experience in applying food safety management system standards (HACCP).

Managed a particular kitchen station, ensuring the timely preparation of high-quality Italian and Vietnamese cuisine for up to 200 daily customers.

Achieved a 10% reduction in cooking time by developing and implementing an efficient mise en place system.

Played a key role in a project to enhance the menu with 3 new signature dishes, consistently receiving positive customer feedback.

Sustained a 98% accuracy rate in following standard recipes, which contributed to a consistent customer dining experience.

Maintained full knowledge and experience in applying Hazard Analysis Critical Control Point (HACCP) food safety management system standards.

Prepared and filleted fresh salmon on a daily basis, ensuring high yield, pristine quality, and zero cross-contamination.

Crafted a variety of authentic sashimi dishes, including salmon, tuna, octopus, and herring eggs with precise knife skills and artistic presentation.

Prepared an assortment of sushi and nigiri, maintaining consistent portioning, shape, and flavor standards during peak service hours.

Maintained a clean, sanitized, and organized workstation, strictly adhering to food safety, hygiene, and HACCP standards throughout all shifts.

- Prepare food ingredients

- Prepare and cut vegetables

- Keep work area clean