Executive Chef tại Vinwonder Cửa Hội

1/2024 → Hiện tại

Vinh

- Pre-opening of the facility with new menu development, capex and opex costs and construction. - Control the design and construction of the correct concept, layout and correct errors if any defects. - Plan to purchase necessary equipment, tools and uniforms for the kitchen department. - Plan to purchase testing and training materials according to the approved menu. - Set up buffet and à lare carte counter layout for 5 restaurants. - Pre-opening operations with 62 fixed and 23 casual during peak season.

Exe chef tại Melia Hotels International

10/2022 → 12/2023 (1 năm 2 tháng)

Thanh Hóa

- Responsible for food costs, electricity costs and labor costs for 45 kitchen staff. - Ensure food safety and fire safety on a regular basis. - Control depreciation of fixed assets and depreciating assets. - Have a monthly action plan, a plan to run new programs, and a new menu. - Have a sales plan and offer products that suit customer tastes. - Coordinate with the Labor Department to propose alternative plans depending on each service period. Flexibility in products and people. - Creating new menus and new dishes to bring the best experience to customers. - Responsible for the entire kitchen with the Board of Directors and investors.

Exe sous chef tại Victoria Cần Thơ

12/2021 → 9/2022 (9 tháng)

Kiên Giang

- Support the sous chef and head chef in managing people, food, and equipment during the shift. - Directly manage operations in the work area, responsible for food during the shift. - Plan order orders, check import and export inventory, ensure operation, and arise if any. - Comply with food hygiene and safety at work. - Suggest ideas and contribute to the chef on new menus and new programs.

Western Chef tại Tập đoàn Vingroup

3/2018 → 11/2021 (3 năm 8 tháng)

Thanh hóa

- Establish menu quantities, prices and food costs for hotel and corporate menus. Every month we run different promotion programs, innovating dishes and flavors. - General control of the kitchen area in terms of personnel, food ingredients, tools and food hygiene and safety/PCCN issues. - Make monthly training and competition plans for employees, improve skills and working spirit. - Coordinate with the general chef and hotel general manager, support completion of department and hotel KPIs. - Directly check food at hotel outlets, control food output and guest feedback products, to bring customer satisfaction.

Phục vụ đại hội đãng cho chủ tịch nước, cán bộ liên ngành

1/2021

Phục vụ tiệc cấp cao, khách VIP, chịu áp lực công việc tốt.

Nguyễn Thế Cương - Tổng bếp trưởng

Tập đoàn Vingroup

cuongkichef@gmail.com - Nguyễn Thế Cương