Nguyễn Bảo Minh

- Oversaw day-to-day kitchen operations, including prep coordination, service timing, and cleanliness.
- Led the team and managed service flow in head chef’s absence.
- Monitored inventory levels and placed accurate daily orders
- Co-trained new hires on food prep and station workflow, improving prep speed and consistency.

- Worked at a fusion Japanese izakaya restaurant that serves omakase and a la carte menus.
- Rotated across all kitchen sections on demand,building versatility in hot line, cold dishes and grill techniques.
- Managed inventory and place daily orders,ensure consistent stock levels.
- Supervised 3 line cooks,providing guidance and quality checks during prep and service to ensure dish consistency.
- Conducted final quality checks for taste and presentation, ensuring high guest satisfaction with every plate served.
- Provided coverage during head chef absence,overseeing kitchen operations,managing orders,and connecting service team.

-Worked at a Michelin-selected fine dining restaurant in HCMC, helping create great guest experiences with careful and precise cooking.
-Led the Pasta section, handling mise en place, daily prep, and service for fresh handmade pasta.
-Followed Da Vittorio’s plating, portioning, and recipe standards to keep dishes consistent every time.
-Kept hygiene and food safety at the highest level, following Health & Safety and HACCP guidelines.
-Helped manage stock and placed daily inventory orders to keep the kitchen running smoothly.
-Trained new team members and collaborated with chefs across sections to deliver smooth, timely service during busy seatings.

The Albion by Kirk Westaway (moved from 11/2024)
- Led the Grill section, ensuring timely and high-quality preparation of grilled dishes during service.
- Prepared and cooked all meat items for à la carte and set menus, maintaining - consistency and quality aligned with restaurant standards.
- Assist in kitchen operation.
- Ensure everything is on track in service time.
Main Kitchen
- Collaborated with senior chefs to plan rotating buffet menus for breakfast, - - lunch, and dinner, tailored to guest preferences.
- Supervised daily food preparation, verifying quality, taste, and portion control to meet 5-star hotel standards.
- Directly cook and serve dishes based on hotel standards and ensure proper food hygiene and safety procedures.
- Manage inventory and daily orders.
- Hygiene control – Cleaning Schedule. Ensure that all records for the criterion board are maintained.
- Assisted in training new staff and supervising staff.