Quan Trinh
Saskatoon,SK
Summary
Dedicated and passionate culinary professional with hands-on experience in various kitchen environments. Skilled in preparing diverse cuisines, including Vietnamese, Western, and contemporary dishes. Adept at maintaining high standards of food quality, safety, and cleanliness in fast-paced, high-volume settings. Strong collaborator with a proven ability to work efficiently under pressure, manage inventory, and contribute to menu development. Eager to bring creativity, strong work ethic, and a commitment to excellence to a dynamic culinary team.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Cook
Fuh Station 2
07.2022 - Current
- Assisted in the preparation and cooking of authentic Vietnamese dishes, including pho, banh mi, and spring rolls.
- Developed expertise in using traditional Vietnamese cooking techniques and ingredients.
- Worked closely with the kitchen team to ensure efficient and smooth kitchen operations during peak hours.
- Maintained a clean, organized, and sanitary kitchen environment, strictly following food safety regulations.
- Gained hands-on experience in food preparation, including marinating, grilling, and stir-frying.
- Managed inventory by receiving and organizing supplies, monitoring stock levels, and ensuring proper storage.
- Improved food presentation and plating skills to enhance the visual appeal of dishes.
- Adapted to a fast-paced, high-volume restaurant environment, effectively managing multiple tasks and prioritizing workflow.
- Received and implemented feedback from senior chefs to continuously improve culinary skills and knowledge.
- Contributed to menu innovation by suggesting new Vietnamese-inspired recipes and ideas.
Cooking Intern
Frite Alors
05.2022 - 09.2022
- Acquired proficiency in multiple kitchen stations, increasing versatility as a culinary professional.
- Gained hands-on experience by participating in the creation of daily specials and menu items.
- Perfected frying techniques to deliver consistently high-quality food.
- Worked closely with the kitchen team to ensure smooth and efficient operations, especially during busy periods.
- Ensured the kitchen was clean and well-organized, strictly following all food safety and hygiene standards.
- Developed proficiency in food prep, knife skills, and portioning.
- Managed inventory by receiving deliveries, organizing stock, and rotating ingredients to maintain freshness.
- Enhanced plating and presentation skills to improve the dining experience.
- Thrived in a dynamic, fast-paced environment, effectively managing multiple tasks and prioritizing workflow.
- Participated in menu innovation by contributing creative ideas and new recipes.
First Line Cook
Lime Griffintown
09.2021 - 05.2022
- Assisted in the preparation and cooking of diverse menu items, emphasizing fresh, locally sourced ingredients.
- Developed skills in grilling, sautéing, and baking to produce high-quality dishes.
- Collaborated with the kitchen team to ensure efficient and harmonious kitchen operations.
- Maintained a clean and organized workspace, adhering to stringent food safety and sanitation regulations.
- Gained hands-on experience in advanced cooking techniques and culinary artistry.
- Participated in inventory control, including receiving supplies, monitoring stock levels, and ensuring proper storage.
- Improved food plating and presentation techniques to enhance visual appeal and customer satisfaction.
- Adapted to a fast-paced, high-volume restaurant environment, effectively multitasking under pressure.
- Received constructive feedback from senior chefs and applied it to improve performance and culinary skills.
- Contributed to the creative process of menu development by suggesting new ideas and recipes.
Cooking Intern
Montreal Plaza
01.2022 - 04.2022
- Gained hands-on experience by participating in the creation of daily specials and menu items.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Supported timely meal service through effective communication with fellow interns and chefs.
- Developed culinary knowledge by working with experienced chefs in various kitchen stations.
- Developed and refined skills in plating and presentation to enhance customer satisfaction.
- Adapted to a fast-paced environment, demonstrating the ability to multitask and prioritize tasks effectively.
- Implemented feedback from senior chefs to continuously improve culinary techniques and knowledge.
Education
Professional Cooking Program Certificate - Cooking
Institut De Tourisme Et D'hotellerie Du Quebec
Montreal, QC10-2022
Skills
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Kitchen organization
- Multitasking and organization
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Knife skills
- Food presentation
- Grilling
- Sauce making
- Recipe development
Languages
English
Full Professional
Certification
Food Safety certificate
Timeline
Cook
Fuh Station 2
07.2022 - Current
Cooking Intern
Frite Alors
05.2022 - 09.2022
Cooking Intern
Montreal Plaza
01.2022 - 04.2022
First Line Cook
Lime Griffintown
09.2021 - 05.2022
Food Safety certificate
Professional Cooking Program Certificate - Cooking
Institut De Tourisme Et D'hotellerie Du Quebec
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