Ngoc-Bach Nguyen
Bucharest
Summary
Developed strong culinary and leadership skills in high-paced kitchen environment, focusing on creativity and team collaboration. Managed kitchen operations, ensuring quality control and timely service, while mentoring junior staff. Seeking to transition into new field, bringing commitment to excellence and innovative problem-solving abilities.
Overview
6
6
years of professional experience
Work History
Sous Chef
Jeonjuu Korean Restaurat
03.2023 - 09.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Bar Manager
Senti Questo Association
02.2020 - 02.2021
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
- Streamlined inventory management for optimal stock levels and reduced waste.
- Developed strong relationships with suppliers, negotiating favorable terms and pricing.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
Sous Chef
Le Debut
01.2019 - 07.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Cook
Hotel Arts Barcelona
08.2018 - 01.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
BBA - Hospitality
HotelSchool The Hague
The Hague02-2024
BBA - Business Administration
University of Amsterdam
AmstedamHigh School Diploma -
Cambridge School of Bucharest
Bucharest07-2018
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Kitchen organization
Languages
Romanian
Native language
English
Advanced
C1
Timeline
Sous Chef
Jeonjuu Korean Restaurat
03.2023 - 09.2024
Bar Manager
Senti Questo Association
02.2020 - 02.2021
Sous Chef
Le Debut
01.2019 - 07.2019
Cook
Hotel Arts Barcelona
08.2018 - 01.2019
BBA - Hospitality
HotelSchool The Hague
BBA - Business Administration
University of Amsterdam
High School Diploma -
Cambridge School of Bucharest
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