I have been working in the culinary industry for 22 years at many luxury hotels and resorts in Ho Chi Minh City, Da Nang and Hoi An. I have well experiences in preparing ethnic cuisine (Western, Asian and Japanese) and strong knowledge of HACCP manual. As indicated in the enclosed resume, I am highly skilled in inspecting food items, planning and developing menus, handling food purchase specifications, recipes, presentation standards and pricing for all menu items and specials. Moreover, I efficiently develops techniques for food preparation and presentation and effectively establishes menu prices. In addition, I have a demonstrated ability to train line cooks on cooking techniques and utilization of products and able to ensure that inventory is stocked with fresh ingredients, Besides that, I have good pre-opening experience also, as make a plan for recruitment, kitchen manning, kitchen SOP, planning for OS&E and FF&E list etc. As a passionate and driven chef, I am excited about putting my skills to contribute to your hotel.