Head Chef & Operation manager tại NAPOLIS LTD

2/2016 → 2/2144 (128 năm )

HCMC

- 2022 - Consultant for VẠN CHÀI INVESTMENT DEVELOPMENT JOINT STOCK COMPANY - 09/2019 - HẠNH PHÚC INTERNATIONAL HOSPITAL  Executive Chef • In charge F&B -10/2017 - CONSULTANT FOR ADEN SERVICE COMPANY AT UNIVERSITY MEDICAL CENTER( UMC HCMC) • Established the equipment plan & services department is dedicated to providing patients & walk in customer with an exceptional service whilst they are a guest in University Medical Center. Provide a range of menus to meet the dietary and nutritional needs of all University Medical Center's patients at highest quality, costing, manpower… • Open Site at Intel Company - High Tech Park, Tan Phu Ward, District 9, HCMC -10/2016 - PRIVATE BUSINESS & F&B CONSULTANT FOR SASCO COMPANY (SOUTHERN AIRPORT SERVICE JOINT STOCK COMPANY) • Equipment schedule on construct • Achievement of budgeted food sales, beverage sales, labour costs and profitability. • Market analysis, determine the goal of building new restaurants • Managing food and beverage operations within budget and to the highest standards • Overall responsibility for the restaurant’s daily operations. • Liaising with the relevant companies for items orders. • Creating new dishes and beverage menus. • Interviewing and hiring new staff. • Maintaining/raising the food’s profit margins for your employer. • Monitoring and controlling stock levels. • Ensuring correct stock rotation procedures are followed. • Implementation of health and safety procedures in the restaurant. • Estimating costs and ensuring all purchases come within budget. • Taking care of the restaurant’s accounts and creating a work roster. • - .......................................... -2/2016 – 10/2016 NAPOLIS LTD  Head Chef & Operation manager • Managing food and beverage operations within budget and to the highest standards • Leading F&B team by attracting, recruiting, training and appraising talented personnel • Control and direct the food preparation process and any other relative activities • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings • Approve and “polish” dishes before they reach the customer • Plan orders of equipment or ingredients according to identified shortages • Arrange for repairs when necessary • Remedy any problems or defects • Fully in charge of hiring, managing and training kitchen staff • Oversee the work of subordinates • Estimate staff’s workload and compensations • Maintain records of payroll and attendance • Comply with nutrition and sanitation regulations and safety standards • Foster a climate of cooperation and respect between co-coworker -2 / 2014 – 2/2016 VIETNAM AIRLINES CATERERS LTD. TAN SON NHAT INT'L AIRPORT, HCMC  Sous Chef & Coordinator Chef  Diversity among dining cultures and special nutritional requirements to offer a full range of meals to suit most dietary preferences.  Vegetarian Meals  Children’s Meals  Religious Meals  Medical Meals  Other Special Meals • Create New Menu as all of Airlines requested by weekly, monthly... • Kitchen monitoring and organize training • Responsible for all food production including menu planning and standard setting to achieve brand objectives • Develop menus, food purchase specifications and recipes • Supervise staff • Develop and monitor food and labor budget for the department • Maintain highest professional food quality and sanitation standards • Create a modern Vietnamese menu with some western dishes. -4/5/ 2013 - 2/2014 NEWWORLD SAIGON HOTEL  Sous Chef: - take care of restaurant & event • Training • Food cost control • Menu & set menu • Focus Food Hygiene Safety • Event function • - .......................................... -5/2005 - 4/2013 PARK HYATT SAIGON  Sous Chef: - take care of restaurant & event • Training • Control food cost • Menu & set menu • Focus FSMS • Assist executive souschef • - .................................. -12/2003 - 4/2005 RENAISSANCE RIVERSIDE HOTEL SAIGON  Cook: • AØ La Carte • Dining buffet • BBQ poolside • Breakfast -2/1999 - 8/2003 BALANCE BAR  Demi Chef -9/1998 - 11/1998 HOA BINH HOTEL • As an apprentice • Prepare and take care of breakfast t s station

QUACH THIEN TUONG - ExecutiveChef

Tan Son Nhat Int'l Airport, Tan Binh District, HCMC, Vietnam

Recruitment@vnaircaterers.com - (08) 38 448367