HUU KHANG_NGO (MR)

Name: - Huu Khang_Ngo

Sex: - Male
D.O.B: - 03/05/1994
Marital status: - Married
Dependents: - Spouse
Current Location: - Bien Hoa City, Vietnam
Desired Location: - Anywhere in Australia
Driver’s License: - Yes
Current Passport: - C6244406
Nationality: - Vietnamese
PTE Academic: - 40

RESUME
OVERVIEW:
 Good knowledge in Western food.
 Teamwork: Supportive, well organized, coordinator, open-minded, sociable.
 Leadership: Dynamic, motivate, team-builder, lead by example.
 Self-reliance skills: Hard working, focused, fast learner, willing to learn, creative, use
own initiative.
 Generalist skills: Good communication and good relationship with clients and colleagues,
good negotiation.
 Management skills: Foods storing, goods receiving, foods preparing.
 Seek a challenging position in a professional working environment where I can apply my
academic background, skills and experiences.
PROFESSIONAL EXPERIENCES:
The Mira Central Park Hotel – 128/16,Nguyen Ai Quoc Steet,Tan Tien Ward, Bien Hoa
City,Dong Nai Province,Viet Nam
Website: https://themiracentralpark.com.vn/vi/
Duration: From October 2016 to present - Demi chef de parties
The Mira Central Park Hotel has:
 02 restaurant (SeaShell Restaurant, Park Avenue Restaurant): serve the very exclusively
traditional Vietnamese lunch, dinner and Western cuisines, serve both set menu and a la
carte.
 F&B outlets : 04
 195 guest rooms.
 HUU KHANG_NGO (MR)

 Number of seats in the outlet/restaurant : 200 seats

 Number of covers cooked for each breakfast, lunch and dinner : breakfast with 200 ,
lunch & dinner with 120
 Numbers of guests cooked for if buffet : 120~200 guests
 10 other kitchen staffs/shift
 I am working in the main kitchen, hot section.
 I report to Head Chef

Dates from 03/01/2020 to Present

The Mira Central Park Hotel - Demi chef de parties
Responsibilities:
 Prepare and cook Western and Asia food: A la carte menu, set menu, including grill, deep
fry, wok fry, pan fry .. etc
 Order and check quality of raw and cooked food products to ensure that standard are met.
 Monitor sanitation practices to ensure that employees follow standards and regulations.
 Maintain the food standard with the best quality to meet the high standard.
 Supervise, coordinate, instruct and train cooks for proper food preparation procedure
 Ensure health regulation is met in the storage and Food Preparation of food items.
 Work with 10 other kitchen staffs in the same shift to serve over 100 guests a day
 Report to the Head chef.

Dates from 25/10/2017 to 31/12/2019

The Mira Central Park Hotel – Cook
Responsibilities:
 Responsible for prepare mise en place ingredients, and minimize food wastage.
 Prepare and perform cooking breakfast/ dinner buffet meals and Ala carte meal.
 Ensures smooth, prompt and top class service to guest.
 Control adequate mise en place preparation for next day, sauce, stock, fish etc.
 Connect and support every teammate in the kitchen to speed up and save cooking time
effectively.
 Instruct other new staff members in the preparation, demonstration and presentation of
food.
 HUU KHANG_NGO (MR)

 Ensures that the kitchen is clean, well-stocked and problem-free.

 Control the hygiene on the kitchen to meet the required standards.
 Check quality of raw and cooked food products to ensure that standard are met.
 Taste and examine food prepared and make necessary adjustments and replenish food
when necessary

Dates from 25/10/2016 to 24/10/2017

The Mira Central Park Hotel – Cook helper
Responsibilities:
 In charge of buffet shift
 Problem solving skill
 Serving customers
 Control food and wage costs to achieve maximum profitability
 Liaise with F&B team to ensure food production consistently meets or exceeds the
expectation of guests.

Reason for leaving: I do love to work in Australia because I have more opportunities to develop
my career and I wish my family will have a better life.

EDUCATION AND QUALIFICATIONS:

 Graduated Nguyen Khuyen High School , Department of education and training Dong
Nai province.
 Skill Assessment Certificate of William Angliss Institute