EXECUTIVE CHEF tại VINPEARL CONDOTEL RIVERFRONT DA NANG

7/2020 → 1/2021 (6 tháng)

Da Nang

EXECUTIVE CHEF tại DA NANG MIKAZUKI JAPANESE RESORT & SPA

4/2021 → 6/2022 (1 năm 2 tháng)

Da Nang

Main responsibilities:  Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / guest needs and falls within budgeted guidelines  Works in conjunction with Food and Beverage Management team to ensure a quality product and service.  Maintains Health and safety standards in the kitchen  Be responsible for the cost-effective management of the kitchen team to maximize Food and Beverage profitability  Management of the restaurant, room service, bar and conference food service operations on a day-to-day basis.  Meet and where possible exceed guest and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as a purveyor of consistent, quality and value for money cuisine.  Respond to any changes in food styles and service trends as dictated by the market (hotel / guests)  Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.  Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations  Establish on-going On Job Training Programs within the department to meet Service Standards. Use Department Procedure Manuals as a base for all service procedures training.  Induct new staff into the team, department and Hotel in the first week of their employment following guideline  Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures Manuals

Executive Chef tại Wyndham Soleil Danang

5/2022 → Hiện tại

Da Nang

Main responsibilities:  Setting up for Pre- Opening: In charge of costing, composing menu, making & following recipes. Checking OS&E, FE&E, PO, Budget, …. Making Plan Trail Run of to Kitchen, managing staff, recruiting employees, Action plan, Food Cost. Develop operation plan and revenue.  Responsible for all activities of the department. And Compliance with hygiene standards and food safety (ISO) - HACCP  Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / guest needs and falls within budgeted guidelines  Works in conjunction with Management team to ensure a quality product and service.  Maintains Health and safety standards in the kitchen  Be responsible for the cost-effective management of the kitchen team to maximize Food and Beverage profitability  Management of the restaurant, room service, bar and conference food service operations on a day-to-day basis.  Meet and where possible exceed guest and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as a purveyor of consistent, quality and value for money cuisine.  Respond to any changes in food styles and service trends as dictated by the market (hotel / guests)  Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.  Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations  Establish on-going On Job Training Programs within the department to meet Service Standards. Use Department Procedure Manuals as a base for all service procedures training.  Induct new staff into the team, department and Hotel in the first week of their employment following guidelines.

Top 6 - Top Chef Việt Nam 2019

7/2019

Top Chef là một cuộc thi nấu ăn thực tế của Mỹ và có mặt tại Việt Nam với tên gợi : Top Chef Việt Nam - Đầu Bếp Thượng Đỉnh. Đến với cuộc thi, các thí sinh – đều là những Đầu Bếp chuyên nghiệp sẽ phải cạnh tranh với nhau trong từng thử thách ẩm thực, để thể hiện với ban giám khảo các kĩ năng nấu ăn cũng như khả năng sáng tạo ra những món ăn hấp dẫn nhất, đặc sắc nhất của mình. Top chef là cuộc thi của Đầu Bếp chuyên nghiệp. Additional information - Http://phununews.vn/thu-thach-nau-mon-an-khmer-dau-bep-khong-kinh-nghiem-xuat-sac-gianh-chien-thang - Https://baokhanhhoa.vn/doi-song/202002/gap-3-dau-bep-xu-tram-huong-co-mat-o-dau-bepthuong-dinh-top-chef-vietnam - Http://thegioivanhoa.com.vn/huonggiang-tu-ba-me-don-than-den-cau-chuyen-mongmuon-cung-cac-chef-mang-am-thuc-vietdem-khoe-the-gioi - Https://www.sgtiepthi.vn/dau-bep-doan-thi-huong-giang-toi-sinh-con-khi-dang-dung-bep/ - Https://tuoitre.vn/lo-dien-top-14-dau-bep-thuong-dinh-top-chef-vietnam-2019-20190903201404377.htm

Mrs Nguyen Tuan Thanh Giang - Giám Đốc Nhân Sự

Wyndham Solei Đà Nẵng

giangnguyen.wyndham@soleildanang.vn - +84 905 177 888