Culinary Training Center

During my time studying culinary arts in the culinary center, I gained a strong foundation in various cooking techniques, food safety, and kitchen management. I had the opportunity to explore diverse cuisines, enhance my knife skills, and develop a creative approach to food presentation. Additionally, I participated in practical kitchen exercises, collaborated on culinary projects, and learned about the importance of teamwork in a professional kitchen setting.

Demi Chef de Partie tại Sheraton Cairo Airport

Chef de Partie tại Le Meridien River Nile Cruise

Sous Chef tại Helnan Shepheard International

Executive Chef tại Al Ghazal Hotel

Executive Chef tại Le Baron Plaza

Le Baron Plaza – Dubai - from 07/ 1997 – To10/ 2000 Executive Chef

Executive Chef tại Fortune Hotels Group

Executive Chef tại Al-Khaja Hospitality Group

AL-KHAJA GROUP The company in its own has a unique perspective and outlook in the glamorous world of Fashion Brands and exotic range of Foodstuff. Al Khaja Group has excelled massively in its range ofprovide the finest dining, its Well-known hospitality group with about over than 80 outlets in UAE and Middle East, such as Gloria Jean’s Coffee, Hediard– fine-dining and high-end Mediterranean restaurant that was established in Paris 1854, and Ciao – Ciao that serve authentic Italian cuisine, and another 8 brands that well known in the middle east and Mediterranean market, I was take response the whole outlets in UAE market, over than 30 outlets, in reported to CEO & Group GM.

Executive Chef tại Abu Dhabi National Hotels ADNH Compass

Abu Dhabi National Hotels (ADNH) was founded almost four decades ago as a hotel owner and asset manager and has evolved into a hospitality group that encompasses hotels, restaurants, destination management services, catering and transportation. Managed CK activities for VIP and official events, The Abu Dhabi National Oil Company or ADNOC is the state-owned oil company of the United Arab Emirates. According to the Oil & Gas Journal, the UAE holds the seventh-largest proven reserves of oil in the world, I was response all VIP events held in honor of energy officials from different countries for the purpose of concluding agreements with the national emirate’s petroleumcompany, Kitchen planning, led/ trained a team of 76 kitchen crew, Planned, prepared & executed in-house events/ catering up to 500 guests and private VIP official events.

Executive Chef tại Tianjin Warner International Golf Club

Tianjin warner international golf club is one of the best golf clubs in China, it contains the warner luxury villa & garden 40 luxury villas with 120 luxury rooms, I was responsible for Mediterranean restaurant (110 seats), Chinese restaurant (230 seats), Member & Golfer’s lounge, Ballroom capacity of 350 pax, relaxing cigar bar, all day dining restaurant offer daily open buffet breakfast, lunch and dinner, and warner café. Weekly nights, such as, Mexicans, Italian, Chinese, Middle Eastern, the golf club is famous for high-end weddings events.

Executive Chef tại Angkor Miracle Resort

The 324-room resort offers various options from deluxe rooms to junior and two VIP suites, designed to offer the finest facilities, Kong Kea Restaurant is an all-day dining outlet that accommodates 300 guests and is open from breakfast to lunch and dinner, Savor the delights of traditional Khmer, Asian &Western favorites, Kong Kea Terrace is the perfect location to dine in the fresh air and tropical ambience. Diners select from the Kong Kea Restaurant menus. The space which seats 300 guests, it’s also for special events, the hotel has diversity, Mezzanine lounge, Pronto Cafe, Poolside bar, Stopover Lounge. I have created 6 menus, including Ballroom menus, I worked with the kitchen crew in smooth and great understanding way.

Executive Chef/ Pre – Opening tại Wyndham Grand KN Paradise–KN Golf Club

Wyndham Grand Cam Ranh is one of the largest Wyndham hotels and resorts group projects. For opening with 325 luxury hotel rooms and villas’, joined the resort in final construction, process and standard for soft-opening which includes did OS&E, SOPS’s, HOE, food suppliers’ selections, menus for 9 outlets, kitchen crew recruitment, 3 kitchen equipment’s installation (Main facilities kitchen, Prep–kitchen, Golf club kitchen) food testing for all menus (recipes, presentations, portions, meals are prepared in a timely manner) and other tasks. Followed The company standard and policy for checking daily construction procedures, operations for 9 outlets, supplier’s meetings and selections of high-quality ingredients, working smoothly and good control with 67 kitchens crew. Main Responsibilities; *Organizing, coordinating, and overseeing cooking processes, tasks, and all activities within the food service establishment. *Establishing daily menus and specialties. *Ensuring that all food and ingredients meet the pre-established quality and freshness standards. *Preparing daily specialties and other customer orders as requests. *Overseeing the activities and tasks of members of the kitchen staff. *Overseeing that the portions and dish standards are met before they go out to the customers. *Creating new recipes based on availability of ingredients depending on seasons and new gourmet trends.

Executive Chef tại Ramana Saigon Hotel

Ramana Saigon Hotel Top Luxury 4 Star Business Hotel in Ho Chi Minh City, it’s one of the best business luxury hotels in Ho Chi Minh "4-Star" that makes sure guests get 5-star service, it’s 15 minutes from the Saigon airport, and 15 minutes from the hotel to city center District 1 and District 2, Hotel shines as a top luxury business hotel in HCMC, with 298 guest rooms designed in the western style. Including casino, indoor & outdoor swimming pools and enjoy great food at on-site all-day dining restaurant that capacity of 300 Pax served daily open buffet breakfast, with an international menu, the hotel working with markets back to back guests from Japan, China, South Korea, Taiwan , Hong Kong , Turkey, Singapore, Germany, Australia and Malaysia, I was updated the new room service menu, improved the daily morning open buffet breakfast that served for about 400-500 guests, I also updated the a la carte all day dining restaurant menu to international cuisine taste in order to suit all guests tastes, created new snacks bar menu,, kids menu, poolside menu, events menus, VIP cigar bar lounge menu capacity of 80 guests, new kitchen SOP, new market list with over than 400 ingredients, the hotel hosts classic facilities such as casino, Spa lounge facilities, Fitness, massage, business center, orchid ballroom with capacity of 200 guests, and lotus ballroom with capacity of 500 guests, meetings and conferences, I was operating the prep kitchen and all day dining restaurant kitchen, working smoothly with culinary crew 62 persons with very good communication. Daily Tasks *Supervising and managing kitchen staff. *Planning, directing, and sometimes preparing different dishes. *Building a network of vendors. *Taking care of food inventory and making respective orders. *Inspecting supplies, equipment, and work areas for *cleanliness and functionality. *Applying industry appropriate safety and hygiene standards in the kitchen

Director of Culinary tại Hospitality Bali Group

Improve and develop menus, including breakfast menus, lunch and Dinner menus, banquette, events, and I have also helped develop the technical skills of chefs and help Them to be creative at work and adhere to the rules of general and personal hygiene, Service is following below: * Menu design/ Creation/Modern Trends depending on clientele/Seasonality * Procurement of food/food within business * Recipe development * Food costings and GP advice * Stock taking * Operational advice * Food safety review/training * Kitchen admin support * Help with improving a current offer, ethos or its sustainability * Help with finances and increase your revenue and profit * Kitchen management support and training on day-to- day procedures/policies * Help with staff recruitment, restructure interviews and training * Identify weak areas of the operations and suggestions to other ways of working * Assess over all day-to-day kitchen practices and offer support in better ways of working * Ongoing progress reviews/audit

Director of Culinary tại Taste Vietnam Group - Vietnam

Provide leadership and direction to the culinary team, including chefs, cooks, and kitchen staff. Ensure the team consistently delivers high-quality and innovative dishes. Maintain the highest standards of food quality, consistency, and presentation. Conduct regular food tastings, inspections, and evaluations. Cost Control: Manage food costs and culinary budgets effectively. Implement cost- saving measures while maintaining quality standards. Monitor and optimize inventory, ordering, and portion control. Lead culinary training programs for kitchen staff, ensuring they receive ongoing professional development. Foster a culture of continuous learning and improvement. Work closely with clients, customers, and event organizers to understand their culinary needs and preferences. Ensure customer satisfaction and address any concerns promptly.

Executive Chef tại Delasea Halong Bay Hotel

Delasea is 5* hotel in Halong Bay, this hotel contains 326 luxurious rooms and suites. My main job is to develop the breakfast buffet to suit all guest tastes, create new menus for room service, the lobby bar, and the poolside restaurant, and train the kitchen crews, who number up to 45 chefs and assistant chefs. 2 kitchens have new menus, creating new menus for events, responsible for overseeing kitchen staff and ensuring the quality of food items. hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menus. Responsible for meeting a hotel food and labor financial targets and standard.