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R E S U M E

WORK PLACEMENT GOAL

I am a hard-working culinary student with business management background. I am looking for a placement opportunity to improve my cooking skills, my knowledge in different profiles of flavours and practice my soft skills: analytical thinking, people skills in the professional kitchen. Besides, my passion for understanding food, people and aspiration in creating innovative food culture motivate me to always explore how Vietnamese and modern cuisines evolve with time and places.

EDUCATION

September 2018 - Le Cordon Bleu, Melbourne, Victoria

Current Advanced Diploma of Hospitality Management. Currently Undertaking Commercial Cookery Certificate III September 2013 - University of Glasgow, Glasgow, Scotland/UK. June 2017 Business and Management MA(SocSci), First Class.

EMPLOYMENT EXPERIENCE

December 2018 – Current

Village Belle Hotel – hotel, restaurant and pub with 86 seats, bistro standard St Kilda, Melbourne. Former Executive Chef: Matthew Macartney. Current Executive Chef: Hoang Le. Position: Part-time Chef Demonstrated Skills • Mainly responsible for running the cold cut: making parfait, charcuterie/making

pizza section

• Rotating between Frying, Cold Cut/Pizza/Larder and Front sections during short staff period and Sunday service (3 chefs for dinner service instead of 5-6 staffs as usual)

• Assisting other sections: Grill, Oven, Fry, Pasta with preparing the mis en place list.

• Checking the stock every Sunday and ordering for the cold cut/pizza section.

• Assisting with catering for function with the size of 100-150 paxes on top of running services during the Christmas period.

Ngoc Tram HOANG (Emily)

Mobile: (+61) 0421 777 144

Email: 1196062@mycordonbleu.net; Emily.nt.hoang@gmail.com

Address: 139 Kooyong Road, Armadale, VIC 3143

Linkedin Profile: https://www.linkedin.com/in/emily-ngoc-tram-hoang-

b3746273/

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• Familiar with different cookery equipment in a large commercial kitchen.

• Following the proper procedure of opening, closing and shift handover.

May 2017 - Hoang & Vo Foods Limited

April 2018 Glasgow, Scotland/UK. Position: Founder/Director Demonstrated Skills

• Business planning, investor pitching and market analysis. • Achieves financial objectives by preparing an annual budget; scheduling

expenditures; analysing variances; initiating corrective actions • Completing store operational management • Developing menu and researching methods to systematizing tasks/optimisation

• Partnership Management January 2016 - Just Right Legal Services and Aberlour Charity

March 2018 Glasgow-Edinburgh, Scotland/UK

Position: Interpreter Demonstrated Skills

• Interpersonal and communication skill from undertaking oral simultaneous interpretation between lawyer and clients

• Delivering professional standard and manner in Sheriff, Tribunal Courts and The Bodies of Scottish Government- Home Office and Police.

• Mental and physical stability in sensitive working environment. Add skill here

August 2015 - Belhaven Hotel October 2015 Glasgow, Scotland/UK

Position: General Assistant - Receptionist, Cook, Waitress and Room cleaning. Demonstrated Skills

• Conducting kitchen operations observing hygiene and OHS practices • Completing receptionist and front house duties • Performing mis en place, stock and temperature checking duties. • Producing a basic range of breakfast dishes with commercial cooking equipments

such as: ovens, stoves, deep-fryers. • Assisting in other areas, such as: room cleaning. • Report and follow executives or managers’ instructions.

WORK EXPERIENCE (NON-PAID)

April 2017 - Roll’d Vietnamese Fast Foods Chain

May 2017 Melbourne, Australia Position: Switching between Cashier,Banh mi /baguettes & Summer rolls preparation. Demonstrated Skills

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• Completing Mis en place duties • Performing well under pressure during peak hours. • Conducting kitchen operations observing hygiene and OHS practices • Team-working skills • Gained Interpersonal skills from customer service.

August 2015 - TEDxUniversityofGlasgow (TED talks) April 2016 Glasgow, Scotland/UK

Position: Head of Sponsorship/Finance. Demonstrated Skills

• Raised £10k for the conference by presenting proposals to perspective sponsors, organising fund-raising events and ticket sales.

• Leading a sub-team of 04 subordinates.

• Reporting issues to the team manager and contributing to problem solving process • Recruiting and training team members. • Teamwork: handling the diversity of culture and gender differences in a team of

people coming from various backgrounds. • Monitored budget and allocating funds to different departments.

PERSONAL ACHIEVEMENTS/ADDITIONAL SKILLS

LANGUAGES Vietnamese, English. DRIVER’S LICENCE Yes International Country of Issue: Vietnam

• Successfullly pitched my business and acquired the legal sponsorship from the

Enterprise department at University of Glasgow. • Volunteered in Morocco as an English teacher and helper in reconstructing local

schools.

INTERESTS

Cycling, hiking, interior design, entrepreneurship, visiting galleries/museums, traveling to discover local produces, Wine Whisky tasting and starting a hobby in pottery.

WORKING RIGHTS/AVAILABILITY

Student Visa 500 - Permission to work a maximum of 40 hours per fortnight when course is in session and unlimited hours when course is not in session *Work that is a registered part of the course is not included in the limit of 40 hours per fortnight*

PLACEMENT PERIOD July 2019 - January 2020

REFEREES

Chef Mathew Macartney Former Executive Chef at Village Belle Hotel.

Chef Steffen Fonnesbaek Jensen. Teaching Chef at Le Cordon Bleu Melbourne

Telephone: (+61) 0400818987 Email: chefmatmac@outlook.com

Telephone: (+61) 0412862575 Email: Steffen.jensen@holmesgle.edu.au

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PORTFOLIO OF MY WORK

The following photos are the examples of dishes that I have done at work and at school.

Veal medallions with tarragon cream sauce. Wilted green spinach Glace Carrots cut jardiniere. Pork cutlet Normandy style with pommes Duchesse, buttered broccolini Apple puree and Sauce Calvados

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Buffalo Mignon with saltbush, potato galette, seasonal vegetables and Tasmanian pepper red wine jus.

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Chocolate Panna Cotta with Berry Coulis and Pistachio Biscotti Fine Pear Tart.

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Poached Pear in Red Wine sauce and Chantilly Cream. Apple Tart with caramelised apple.

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Roast Duck breast and crumbed tenderloin with soft polenta seasonal vegetables and truffle oil. Chicken liver pâté with toasted brioche, Cumberland Sauce.

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Ravioli filled with Chicken and Mushroom Ragout served in a clarified Nage with Chives Braised lamb shank with red wine jus Parmesan risotto. Boiled French bean. Turned glazed carrots. Baked Cointreau Souffle.

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At work: Charcuterie Duck liver parfait Ham hock Beetroot terrine. Duck Liver Parfait. Hand rolled Pizza base.

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At work: Plating Apple Tart. Pavlova with Yuzu custard sauce, Cream Chantilly, Passionfruit dressing and fresh berries.

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