Certificate 2 in Hospitality (Kitchen operations), Box-Hill institution, Australia, March 2013.

Bếp - Cao đẳng

2010 → 2024

2022-2024 Fusion Suites Sai Gon Sous Chef Main responsibilities: - Design seasonal dishes.Responsible for daily service quality. - Arrange human resources in accordance with company criteria. - Collaborate on ideas to build a professional working environment. - Understand cost savings to help minimize expenses for the company. - List your personal development plan as well as your staff's. - Maintain and upgrade information on food hygiene and safety & HACCP. 2016-2022 Hotel Des Arts SaiGon Chef de partie Main responsibilities: - Fulfill orders daily ensuring sourcing quality and standards! Support the executive chef to manage food costs! together to develop development plans to meet the needs of customers well! - Instructing and instructing the members of the group to well implement the standards of dishes as well as ensure food safety and hygiene. Recognition and Gains: - Keep food costs low and manage risks better to make everyday work better. - Members are fully trained while working! Good quality work output. 2016-2018 Hotel Des Arts SaiGon Demi chef Asian - Daily food quality management, ensuring the dishes presented are up to standard. - Arrange work for team members and plan luxurious parties. 2015-2016 Saffron Restaurant ( Banyan Tree Lăng Cô, Laguna VietNam) In charge hot area - Responsible for the hot area! Plan and prepare dishesThai traditional. - Join cooking shows for guests! Learn and implement strictly censored recipes from the famous Thai chef who has managed many Thai restaurant chains in the group worldwide. 2013-2015 Water Court Restaurant ( Banyan Tree Lăng Cô, LagunaVietNam) In charge Breakfast, cook VietNam and Italy food. - Plan breakfast dishes at the restaurant according to 6+ standards, make traditional Vietnamese and Italian dishes. - Join courses to foster communication skills and work management! has a specific shape of the future for the culinary industry! 2012-2013 May Hotel Commis - Cook dishes according to recipes and perform well and hone cooking skills. - Comply and well implement regulations in the workplace according to HACCP standards. 2010-2012 KoTo school Student - Learn and practice culinary knowledge according to Box Hill University standards. - Improve English Communication Skill.