Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Nguyễn Thị Uyên Thảo
17 Lượt xem hồ sơ
Nữ, 17/10/2001, 24 tuổi
113 Nguyễn Đình Chính Phường 15 Quận Phú Nhuận
Cập nhật: 29/04/2026
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 2 cv đính kèm.
| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
N/A
Nhân viên
8 - 12 triệu
HCMC
Tiếng Anh (Khá)
N/A
Bếp
Khác
Giới thiệu bản thân
Trình độ học vấn chuyên môn
The Open University
Economics - Đại học
2019 → 2024
Kĩ năng
Kinh nghiệm làm việc
Pastry commis tại Sol kitchen and bar
1/2021 → 3/2023 (2 năm 1 tháng)
Việt Nam
• Assisted senior baker in preparation of a variety of pastries and desserts including tarts, choux pastry, sponge cakes,.. • Learned of how temperature affect ingredients and how mixing techniques affect overall structure of the target dough. • Supported the plating of desserts during dinner service • Learnedtodistinguishandachievespecifictextureprofilesfordessertcomponents:sauce,coulis,puree,curd,compote. • Creamandmousses:chantilly,ganache,pastrycream,anglaise. • StrictlyadheredtoHACCPfoodsafetystandards,includingproperingredientlabeling,FIFO(First-In,First-Out)rotation,anddeep-cleaning protocols. • Handle daily preparation, collaborate with team to maintain a clean and organized workspace.
Lead baker tại Binh Minh Sourdough
4/2023 → 10/2025 (2 năm 5 tháng)
Việt Nam
• Manage daily production for sourdough products, including breads, brioche, sandwiches, ... a volume of almost 200 pieces daily • Take charge of monitoring dough development, ensuring it reaches the right consistency before handling. If it is not up to the standard, diagnose the issue, make adjustments to the process and instruct team members on the necessary steps to ensure consistent product quality. • Creatingandlauchingseasonalproducts:christmassourdough,pumkinsourdough,apricotbrioche,... • Keep track of inventory and optimize ingredient sourcing. By bringing down costs while keeping the taste and texture exactly the same. • Ensuring all products sold were fresh. Repurposing any unsold items into a secondary products to reduce food waste: overnight banana bread pudding, crouton, ... dehydrating and milling old sourdough bread for cookies, pasta flour or simply blending it back into new batches
Commis baker tại Mille Mille
11/2025 → Hiện tại
Việt Nam
• Deepen technical understanding of butter-rich doughs such as temperature control, lamination and fermentation process. • Gained hands-on skill in lamination process for croissant dough and brioche feuilletee. • Gained experience in identify issues such as dough shrinkage, butter breakage, collapsed crumb structures and how to fix them. • Other than viennoiserie, I gained basic understanding of macaronage technique and chocolate tempering.
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