Name: Nguyen Hoang Viet

Sex: Male

Marital status: Married

Dependents: Yes - Wife

Current Location: South Hedland

Driver's License: 790*********

Current Passport: B2375631

Nationality: Vietnamese

IELTS: Yes - Overall 7.0

Phone: 044*******

Email: acoxqm@r.postjobfree.com

PROFILE

PROFESSIONAL EXPERIENCES:

Current position: Baker - Brumby's Go South Hedland

Location : shop 4B - 9 Throssell road, South Hedland, WA, Australia,

6722

Exact period : January 2014 - Now

Main products :

. White bread: rolls, vienna, pasta dura, tiger, sandwich, bagguett,

cobb

. Multi grain.

. Whole meal.

. Sweet dough: Scoll, boston bun, cinamon log, finger bun, cream bun,

glen, ...

. Savoury : pizza, tear and share, twist, cheddamite scroll

. Sweet product: carrot cake, vanilla slice, hedgehog, rumball, short

bread, lamington

. Cake : mud cake, red velvet, victorian cake.

Previous position: Baker - PHUONG HOANG II BAKERY

Location : 54 Huynh Dinh Hai St, Ward 14, Binh Thanh District, HCMC,

Viet Nam

Exact period : October 2008 - October 2013

Main products : Roll Bread, Baguette, Mini Baguette, Vienna, Cobb,

Vietnam Bread, Sandwiches, Hamburger

First position: Baker Apprentice - HONG HOA BAKERY ENTERPRISE OWNER

Location : 380 Xo Viet Nghe Tinh St, Binh Thanh District, HCMC, Viet Nam

Exact period : August 2005 - October 2008

DETAIL OF ROLE AND RESPONSIBILITIES:

. Wearing clothing and footwear requirements for working in and/or

moving between food handling areas

. Personal clothing maintenance, laundering and storage requirements

. Maintain the work area in a clean and tidy state based on food safety

requirement related to work responsibilities, including personal

hygiene, requirements and procedures to report illness and safe food

handling practices for own work.

. Identify personal roles and responsibilities for participating in the

development or review of a food safety program

. Checking the equipment and working tools to ensure labour safety,

sanitize working place.

. Understanding the nature of common workplace hazards, such as

chemicals, bodily fluids, noise, manual handling, work postures,

underfoot hazards and moving parts of machinery

. Check the workplace for hazards and risks using an itemised checklist

. Identify potential emergency situations, alarms and signals and

required response

. Estimate how much and what type of product is required and the time it

should be available based on relevant information, such as sales

volumes and purchasing patterns and any conditions that could

influence sales

. Develop an effective production schedule where a workplace has an

existing production schedule format

. flour and necessary auxiliary materials such as: yeast, salt, butter

and other additives... etc at proper dosage basing on kind and

quantity of bread needed to be made dough

. Beating up the dough by machine, raise yeast, mix bread material

. Take dough from beating machine, weigh dough by scale and dividing

machine, roll dough, dry dough, shape breads, arrange breads on trays,

tins to be taken to fermentation

. Conduct final prove dough based on requirement of the final proof

process, including the important of relative humidity and temperature

on proving stage

. Following up the baking process: Put trays, tins into the baking oven,

adjust temperature, proper baking time, spray water, observe to have

bread evenly, finely baked, take breads out of oven before

distribution or selling to customers

. Visually check the appearance of finished products and confirm that

finishing are applied to meet quality and food safety requirements

. Determine likely causes of unacceptable final product relating to

basic composition, characteristics and function of each main

ingredient used and the process and/or storage conditions;

. Receiving request from clients, sell bread, deliver bread to clients

when having request

. Deal with customer enquiries or complaints

. Checking materials, make a record and report to the manager

. Modify controlling and ordering stock activities depending on

differing operational contingencies, risk situations and environments

. Checking the temperature of the fridge and the freezer daily.

EDUCATION & QUALIFICATIONS:

. Certificate III: Retail Baking (Bread)

. Satisfactory subclass 457 skill assessment of William Angliss

Institute (Australia), 2013

. Senior High School Diploma, 2008, Ho Chi Minh, Vietnam

OTHER KNOWLEDGE AND ABILITIES:

Implement the food safety program and procedures

. Basic concepts of HACCP-based food safety, including identification of

hazards that are likely to occur, establishing appropriate methods of

control and confirming that controls are met

. Awareness of common microbiological, physical and chemical hazards

related to the foods handled in the work area, including the types of

hazards likely to occur, the conditions under which they occur,

possible consequences and control methods to prevent occurrence

. Housekeeping requirements and responsibilities relating to own work,

and use and storage of housekeeping/cleaning equipment where relevant

Contribute to OHS processes

. Nature of common workplace hazards, such as chemicals, bodily fluids,

noise, manual handling, work postures, underfoot hazards and moving

parts of machinery

. Standard emergency signals, alarms and required responses

. Personal protective equipment requirements, including use, storage and

maintenance

Use numerical applications in the workplace

. Identify whether a calculation or estimation is required to meet

workplace requirements

. Use estimation techniques to check quantities, ratios, speed and other

required data estimates

. Use estimation techniques to check calculated results and workplace

data

. Representation of numerical information relevant to work requirements,

such as charts, graphs and tables

Provide and apply workplace information

. Identify and access information to undertake work responsibilities

. Seek information from people in the workplace to support work roles

and responsibilities

. Ascertain or clarify information requirements by asking questions

. Participate in group discussions and processes as required, including

demonstrating active listening skills and participating constructively

in discussions

. Apply effective listening, questioning and verbal skills

. Work cooperatively within a culturally diverse workforce

Participate in environmentally sustainable work practices

. Know the environmental hazards/risks, resource use and inefficiencies

associated with own workplace (at an appropriate level)

. Have a basic understanding of sustainability

Name - Nguyen Hoang Viet

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