EXPERIENCE

EDUCATION

SKILLS

ACTIVITIES

I have extern at a three stars Michelin restaurant in San Francisco for 3 months and know what it takes to be a good and successful chef.

DANNY NGUYEN

1561 Laurelwood Crossing Terrace · 408-***-****

ady4mo@r.postjobfree.com

I’ve been working in the restaurant industry for a few years now and I’ve always had a passion for different culture and the food. My objective is to obtain a private chef position and learn new things and expand my horizon as a chef. I believe being a private chef would help me better to express my creativity.

APRIL 2016 – PRESENT

CATERING CHEF, ANDROS ROSTILJI

I learned the catering side of the restaurant business and I am responsible for making sauces daily. JULY 2015 – FEB 2016

LINE COOK, ROOTS AND RYE

As a line cook I achieved the knowledge of how to prep and store food correctly and safely, also I achieved the skill to work in a fast pace environment. JUNE 2012

PROFESSIONAL CUNLINARY ARTS, NAPA VALLEY COOKING SCHOOL Learned the basics of a chef, other cuisines, and knife skills.

• Have a lot of knowledge in food.

• Good knife skills

• Deal with dietary restrictions daily

• knowledge of different cuisines

• Good work ethics