Saigontourist

Commis 1 tại Hotel Des Arts Saigon

- Mainly work in western kitchen. - Planning menu for buffets in hotel (breakfast, lunch, night). - Supervise and check the quality and quantity of food daily. - Directly cook and serve dishes based on hotel standards and ensure proper food hygiene and safety procedures. - Manage inventory and daily orders. - Hygiene control – Cleaning Schedule. Ensure that all records for the criterion board are maintained. - Assist in food preparation for a la carte, banquet, catering. - Assist in training new staff and supervising staff.

Commis 1 tại Da Vittorio Saigon

- Work at fine dining restaurant in HCMC (Michellin Selected 2023). - Be in charge of Pasta section operation. - Follow properly Davitorio Standard. - Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines. - Assist in inventory and place daily orders. - Orgarnize section and ensure all the food preparation ready before service. - Train and support new staff. - Coordinate with colleagues and assist other chefs when serving.

CDP tại Nomu Izakaya

- Work in any sections of kitchen when necessary or as requested by head chef. - Assited the chef import goods. - Checked and ordered daily stock. - Guide and direct kitchen staff in charge of food preparation. - Directly or assign staff to marinate food and prepare dishes according the right job standard,requirement and procedures. - Check quality of food,both taste and decoration before serving. - Take responsibility when the chef is absent.

Demi Chef tại Captain Phook

- Worked directly with foreign chef. - Was in charge of the kitchen operation. - Helped head chef to run whole team when he was not there. - Checked daily stock and placed order correctly. - Helped head chef to supervise and train staff on food preparation. - Cooked and decorated to serve fine dining dishes.

Commis tại East West Brewing

- Worked in team of 12-14 members, ran 5 menus daily with 80+ items. - Assisted in food receiving and inventory process. - Assisted in food preparation for a la carte, canapé, buffet menus - Set up and was in charge of fry/grill station daily in a 300-seat American Fusion restaurant. - Had opportunities to work with high-profile ingredients (Tomahawk, Japanese Wagyu, Iberico, Japanese Octopus,…) - Awarded “2019 Employee of the Year” for delivering outstanding work and support to the team.

Commis tại XU Restaurant

- Served hundreds of guests daily with modern Vietnamese dishes. - Set up and was in charge of Meat/Dessert station. - Assisted in baking process and daily food preparation.