Executive Chef tại Azerai Cần Thơ resort

6/2023 → 8/2024 (1 năm 2 tháng)

Ấu Islit, Cần Thơ, Vietnam

Overseeing all kitchen operations, including food preparation, cooking, and presentation, to ensure exceptional standards are consistently met. Creating innovative and diverse menus that appeal to the resort's target clientele while balancing cost and quality. Leading and managing a team of culinary professionals, providing guidance, training, and support to maintain a high level of performance. Developing budgets, managing food costs, and optimizing kitchen efficiency to maximize profitability without compromising on quality. Establishing and maintaining relationships with suppliers to source high-quality ingredients at competitive prices. Ensuring compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices. Collaborating with event planners to create customized menus for special events, weddings, and other occasions hosted at the resort. Working closely with F&B, marketing, and operations, to align culinary offerings with overall resort goals and guest expectations Staying current on culinary trends, seeking feedback from guests, and implementing new techniques, menu items to enhance the dining experience

Executive Chef tại Ana Mandara Cam Ranh

8/2022 → 3/2023 (6 tháng)

Cam Lam, Khanh Hoa, Vietnam

Plan the kitchen layout, select equipment, and ensure that all culinary facilities are properly equipped and organized before the resort's opening Collaborate with the F&B director and management team to conceptualize and design innovative menus that reflect the resort's theme and target clientele. Develop detailed SOPs for kitchen operations, including food preparation, cooking methods, plating techniques, and hygiene protocols, to ensure consistency and efficiency. Recruit, hire, and train a team of talented chefs and kitchen staff to meet the resort's culinary needs and uphold its quality standards. Establish relationships with reliable suppliers, negotiate contracts, and secure the best quality ingredients at competitive prices for the resort's culinary operations. Conduct menu tastings, gather feedback from focus groups or potential guests, and make adjustments to ensure that the culinary offerings align with guest preferences. Work closely with the finance department to develop budgets for food costs, labor expenses, and kitchen operations. Implement quality control measures, conduct regular food inspections, and maintain high standards of food safety, sanitation, and hygiene throughout the pre-opening phase. Coordinate with the F&B team, marketing, operations, and other departments to ensure a seamless integration of culinary offerings with the overall guest experience and resort branding. Organize soft opening events, solicit feedback from guests, and make necessary adjustments to refine the culinary offerings before the official opening of the resort

Executive Chef tại Amanoi Resort

11/2020 → 7/2022 (1 năm 7 tháng)

Vinh Hy bay, Ninh Thuan, Vietnam

Overseeing all kitchen operations, including food preparation, cooking, and presentation, to ensure exceptional standards are consistently met Collaborated with chief engineering on kitchen layout for rebuilding, set up main kitchen Establishing and maintaining relationships with suppliers to source high-quality ingredients at competitive prices. Develop menu and recipes by applying understanding market demand and culinary trends Ensure to adhere to all standards related to meal service, quality of food items and job performance. Ensuring compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices Monitored and control overhead and production with responsibility for profit and lost Recruiting and training new staffs

Chef Consultant tại Poulo Condor Boutique Resort

8/2020 → 10/2020 (1 tháng)

Côn Đảo, Vũng Tàu

Collaborate with FBM and GM to create innovative menu concepts that align with their vision, target clientele, and market trends. Conduct thorough evaluations of kitchen operations, workflow, equipment, and staff performance to identify areas for improvement and implement solutions to optimize efficiency and quality. Provide hands-on training, mentorship, and skills development programs for chefs, cooks, and kitchen staff to enhance their culinary techniques, creativity, and teamwork. Standardize recipes, portion sizes, plating techniques, and presentation guidelines to ensure consistency across all dishes and maintain quality standards. Analyze food costs, profitability margins, and inventory management practices to develop cost-effective strategies for ingredient sourcing, menu pricing, and waste reduction. Review and update kitchen protocols, sanitation procedures, and food safety practices to meet regulatory requirements and maintain a clean, safe, and hygienic working environment. Stay informed about industry trends, new cooking techniques, ingredients, and culinary innovations to introduce fresh ideas and creative concepts to the establishment's menu offerings. Collect feedback from customers, conduct surveys, and analyze reviews to assess guest satisfaction, identify areas for improvement, and implement changes to enhance the overall dining experience.

Executive Chef tại Fusion Resort Cam Ranh

11/2017 → 3/2020 (2 năm 3 tháng)

Cam Ranh, Vietnam

Supervised 45 staff involved in all kitchen operations, including sous chefs and line cooks. Interviewed, trained, scheduled, and directed culinary staff. Opened and set up a new outlet kitchen Managed 3 kitchen outlets. Developed menus and oversaw food preparation, staff supervision, quality control, supplies inventory, and vendor negotiations. Developed food preparation techniques and a supplies ordering system that minimizes wastage. Created new recipes tailored to customer tastes and nutritional needs. Ensured excellent food quality and presentation to maintain restaurant standards. Established cost-effective portion sizes and cost estimates for menu additions or changes. Increased food revenue and met yearly budget goals. Planned and took corrective actions to resolve issues promptly. Established guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising food quality or customer service.

Executive Sous Chef tại Amanoi Resort

8/2014 → 4/2017 (2 năm 8 tháng)

Vinh Hy Bay, Ninh Thuan, Vietnam

Assistance to Executive chef in all ramifications managed the team with 45 staffs, 2 outlets Manage performance of staff, including personal development reviews. Monitor apprentice development Training the chefs and crew regarding standard hygiene and quality policies and ensure these are implemented Maintained food costs below the budget, reduced food whilst increased the food quality Prepared the standard recipes Responsible on the Wellness cuisine, special requirements of raw vegan food, diabetic, gluten free Ordering & ensure the delivered food is of excellent quality and is prepared under hygienic conditions. Managed daily, weekly and monthly inventory Coordinate with management and staff to ensure proper communication of concerns Teaching cooking class for guest

Sous Chef tại Amanpulo Resort

9/2012 → 8/2014 (1 năm 11 tháng)

Palawan, Philippines

Chef de partie tại Vinpearl Nha Trang Resort

6/2008 → 4/2012 (3 năm 10 tháng)

Nha Trang, Vietnam

Silver Medal

10/2016

Culinary Solutions Australia

Bronze Medal

9/2011

Vietnam Culinary Challenge

William Gumport - Executive Chef

Amanpulo Resort

williamgumport@gmail.com - +960 793 1339

Daniel Woodbridge - Executive Chef

Amanoi Resort

Danielwoodbridge@yahoo.co.uk - +84 914 399 319

Michael Wirz - Resort Manager

Fusion resort Cam Ranh

michywirz@gmail.com - +84396911551