Ngoc Chau Tran

Reliable and highly organised CDP with 7+ years of commercial kitchen experience across high-volume catering, corporate dining, hotel breakfast, and large-scale functions. Proven ability to deliver consistent quality for 500–700+ covers daily. Skilled in bulk food production, HACCP compliance, stock control, and kitchen coordination. Seeking a full-time daytime role with a stable Monday–Friday roster.

Catering Chef at Scape Management Australia (2024-05 – Present)

Plan and execute high-volume breakfast and lunch service for 500–700+ guests daily across hot kitchen and larder sections.

• Plan and execute high-volume breakfast and lunch service for 500–700+ guests daily across hot kitchen and larder sections.
• Operate and maintain commercial kitchen equipment including combi ovens, fryers, and woks to consistent quality standards.
• Collaborate with sous and head chef on menu development, daily production schedules, and kitchen workflow coordination.
• Maintain strict HACCP compliance, food safety documentation, and hygiene standards across all service periods.

Chef de Partie at Fresh Collective (2024-02 – 2024-05)

Managed larder section and produced sandwiches, wraps, and salads for high-volume corporate catering service.

• Managed larder section and produced sandwiches, wraps, and salads for high-volume corporate catering service.
• Coordinated prep schedules and supported large-scale event catering, ensuring smooth and timely service delivery.

Breakfast Chef at Novotel Brighton-Le-Sands (2023-12 – 2024-02)

Led high-volume hotel breakfast service, specialising in egg station and à la carte short-order cooking to guest specifications.

• Led high-volume hotel breakfast service, specialising in egg station and à la carte short-order cooking to guest specifications.
• Managed stock ordering, inventory control, and FIFO rotation; maintained full HACCP compliance at all times.

Breakfast & Function Chef at Swissôtel Sydney (2023-02 – 2023-12)

Prepared and cooked large-scale breakfast buffets, room service, and à la carte orders in a 5-star hotel environment.

• Prepared and cooked large-scale breakfast buffets, room service, and à la carte orders in a 5-star hotel environment.
• Managed catering for corporate and private events, coordinating food production timelines and presentation standards.

Breakfast Chef at Ruby's Café Bull & Lagoon Seafood Restaurant (2021-04 – 2023-01)

Delivered premium breakfast and lunch service across grill, fryer, and burger stations in a fast-paced café environment.

• Delivered premium breakfast and lunch service across grill, fryer, and burger stations in a fast-paced café environment.
• Maintained food handling, sanitation, and safety standards; supported kitchen coordination during peak service.

Cook at Masaki Sushi Wollongong (2018-08 – 2021-04)

Assisted in preparation and cooking of Japanese and Korean cuisine; developed strong knife skills and ingredient prep technique.

• Assisted in preparation and cooking of Japanese and Korean cuisine; developed strong knife skills and ingredient prep technique.

Certificate III in Commercial Cookery – TAFE NSW (2023-07)