Summary
Overview
Work History
Education
Skills
Certification
References
Languages
Timeline
Generic

Tram Pham

Winnipeg,Canada

Summary

Culinary professional with 7 years of experience in fast-paced Canadian kitchens. Expertise in various cuisines and food presentation, complemented by over 10 years in a family-owned restaurant in Vietnam. Strong focus on food safety and quality control. Dedicated to fostering teamwork and creativity in culinary practices.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Cook 1/ Dual Production Chef

Club Regent Casino
Winnipeg, MB
05.2024 - 05.2025
  • Supervised and trained kitchen staff on proper food preparation techniques.
  • Prepared meals according to recipes, adjusting ingredients and cooking times as needed.
  • Ensured compliance with safe food handling and storage procedures.
  • Collaborated with Kitchen Supervisor to plan food prep for smooth service operations.
  • Managed buffet stations, ensuring proper food temperatures and restocking as required.
  • Organized next-day preparations, including inventory management and supply logging.
  • Addressed food complaints to enhance quality and customer satisfaction.
  • Maintained cleanliness of kitchen areas, adhering to food safety protocols.

Line Cook

Hy’s Steakhouse & Cocktail Bar
Winnipeg, MB
09.2021 - 04.2024
  • Executed multiple station roles, specializing in sauté and supporting garde and toast.
  • Prepared diverse desserts including cheesecake, bourbon chocolate cake, key lime pie, and crème brûlée.
  • Crafted sauces such as port wine jus and mushroom brandy sauce for special menu items.
  • Plated dishes to meet restaurant presentation standards prior to customer service.
  • Collaborated with management to meet budget targets while upholding quality standards.
  • Maintained compliance with health and safety regulations to ensure a secure kitchen environment.
  • Ensured precise dish preparation according to established recipes.
  • Effectively managed concurrent tasks in high-pressure kitchen environments.

Line Cook

Tuxedo Village Family Restaurant/ Monstrosity Burgers
Winnipeg, MB
12.2020 - 08.2021
  • Monitored product freshness and rotation dates to ensure quality assurance compliance.
  • Weighed, measured, and mixed ingredients according to recipes for optimal dish production.
  • Prepared vegetables and seasoned meats for grilling, sautéing, and braising.
  • Grilled and deep-fried a variety of foods, including meats and potatoes.
  • Set up workstations with necessary ingredients, utensils, and cooking equipment for efficient service.
  • Washed and peeled ingredients to prepare for diverse meals and recipes.

Line Cook

Lobster Burger Bar
Toronto, ON
12.2019 - 03.2020
  • Monitored product freshness and rotation dates to uphold quality assurance standards.
  • Prepared and cooked meals according to recipes, utilizing various kitchen utensils and equipment.
  • Assisted team members during peak service periods to ensure efficient operations.
  • Garnished all dishes appropriately prior to serving to enhance presentation.
  • Contributed to new menu item development as directed by executive chefs or sous chefs.
  • Maintained pace during high-demand customer periods without compromising meal quality.
  • Followed recipes meticulously to create dishes aligned with restaurant reputation.
  • Weighed, measured, and mixed ingredients precisely to ensure dish consistency.

Banquet Cook

Events Plus Management
Toronto, ON
11.2019 - 03.2020
  • Plated dishes according to restaurant specifications before serving at banquets and events.
  • Strictly adhered to recipe instructions for sauces, soups, and specialty items.
  • Prepared food items following recipes and menus while ensuring proper presentation and temperature.
  • Employed various cooking techniques, including charbroiling, sautéing, and roasting to create flavorful dishes.
  • Maintained cleanliness and sanitation of kitchen stations, utensils, and equipment during banquet operations.
  • Collaborated with chef to ensure timely completion of dishes meeting presentation and taste standards.
  • Coordinated with servers regarding timing of completed dishes to expedite food delivery.
  • Directed food presentation and portioning for banquet functions.

Banquet Cook

Scotiabank Convention Centre
Niagara, ON
05.2019 - 08.2019
  • Prepared various proteins including beef, chicken, pork, and seafood based on customer preferences.
  • Dismantled buffets post-banquet events and sanitized surfaces thoroughly.
  • Assisted Executive Chef in preparation and plating of menu items for banquets.
  • Collaborated with catering staff to accommodate special guest requests during events.
  • Followed recipes to maintain consistent quality across all banquet food items.
  • Prepared vegetables and ingredients through washing, chopping, and dicing techniques.
  • Measured and weighed food items to adhere to portion control standards.
  • Executed special orders in accordance with dietary restrictions of customers.

Line Cook

Taki Japanese Restaurant
Niagara, ON
06.2018 - 08.2019
  • Prepared appetizers, including chicken karaage, tempura, soups, and salads, aligned with Japanese culinary philosophy.
  • Precooked sauces, miso soup, and sushi vinegar to minimize wait times during peak hours.
  • Coordinated with wait staff to accommodate special requests and food allergies.
  • Served food promptly and courteously while maintaining high service standards.
  • Trained new prep cooks on efficient serving techniques.
  • Monitored freshness and rotation dates to uphold quality assurance standards.
  • Assisted in preparation tasks, including washing vegetables and butchering meat as needed.
  • Consistently followed recipes and portioning guidelines to ensure food quality and minimize waste.

Education

Diploma - Culinary Management

Niagara College
Niagara-on-the-Lake, ON
06-2019

Skills

  • Food processing and safety expertise
  • Time management skills
  • Culinary experience
  • Cooking methods and techniques
  • Task execution accuracy
  • Fine dining service
  • Menu planning and recipe development
  • Multitasking and organization

Certification

  • Food Handler Certificate
  • Workers' Health and Safety Awareness Certification

References

  • Joseph, Chef, 2042931147
  • Daniel Racine, Executive Chef, 4168938524
  • Raymond Miller, Manager Culinary Operations, 2042327810

Languages

English
Professional
Vietnamese
Professional

Timeline

Cook 1/ Dual Production Chef

Club Regent Casino
05.2024 - 05.2025

Line Cook

Hy’s Steakhouse & Cocktail Bar
09.2021 - 04.2024

Line Cook

Tuxedo Village Family Restaurant/ Monstrosity Burgers
12.2020 - 08.2021

Line Cook

Lobster Burger Bar
12.2019 - 03.2020

Banquet Cook

Events Plus Management
11.2019 - 03.2020

Banquet Cook

Scotiabank Convention Centre
05.2019 - 08.2019

Line Cook

Taki Japanese Restaurant
06.2018 - 08.2019

Diploma - Culinary Management

Niagara College

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