Ny Nguyen
Banff,AB
Summary
Dynamic culinary professional with extensive experience at Fairmont Banff Spring Hotel, excelling in menu planning and recipe development. Proven track record in inventory management and quality control, fostering team growth through effective communication. Adept at creating innovative dishes while maintaining high standards of food safety and cost efficiency.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
Fairmont Banff Spring Hotel
Banff
05.2024 - Current
- Provide professional and proactive guest service while supporting colleagues, conducting shift briefings, and maintaining open communication with venues managers.
- Ensure consistency in food preparation, follow hotel recipes and standards, and enhance food products through menu development and presentation.
- Balance operational, administrative, and staff needs, including coaching, and mentoring culinary colleagues.
- Managing inventory and ordering through Birchstreet, maintain proper food levels, and oversee labor productivity.
Sous Chef
Black + Blue Toronto
Toronto
02.2023 - 04.2024
- Assist in food preparation and collaborate with sous chefs and executive chefs.
- Offer suggestions and help with the design, tasting and implementation of the food and drink menu.
- Supervise kitchen staff and ensure the function of equipment.
- Assist with inventory, ordering, supplier relationships and management of supplies.
- Responsible for food quality, station cleanliness and food safety.
Jr Sous Chef
Maple Leaf Tavern
08.2021 - 01.2023
- Responsible for butchering chicken, trout, seabream, bavette & wagyu.
- Made pasta & burger in-house.
- Assisted Chefs in dessert menu creation.
- Skillfully operated wood grill & plat top.
- Responsible for egg station during brunch.
Junior Sous Chef
Bisha Hotel
05.2019 - 07.2021
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Ensured adherence to sanitation procedures throughout the kitchen operation.
- Organized and maintained the daily mise en place for all stations.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
Education
Diploma's Degree - Culinary Management
George Brown College
01-2018
Bachelor’s degree - hospitality management
Duy Tan University
01-2015
Skills
- Menu planning and recipe development
- People development
- Inventory and quality control
- Budgeting and cost control
- Basic pastry skills
- Communication
- Ordering and requisitions
- Farm to table
Certification
- Smart Serve Food Safety
- First Aid Level C
- WHMIS
Timeline
Sous Chef
Fairmont Banff Spring Hotel
05.2024 - Current
Sous Chef
Black + Blue Toronto
02.2023 - 04.2024
Jr Sous Chef
Maple Leaf Tavern
08.2021 - 01.2023
Junior Sous Chef
Bisha Hotel
05.2019 - 07.2021
Diploma's Degree - Culinary Management
George Brown College
Bachelor’s degree - hospitality management
Duy Tan University
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