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LƯU KIỆN QUY
658 Lượt xem hồ sơ
Nam, 07/10/1998, 26 tuổi
14/14A lão tử phường 11 quận 5
Cập nhật: 21/02/2025
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| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Từ 5 đến 10 năm
Trưởng ca
Thỏa thuận
HCMC
Tiếng Anh (Khá)
5 sao
Bếp
Giới thiệu bản thân
Trình độ học vấn chuyên môn
SAIGONTOURIST HOSPITALITY COLLEGE
COOKING TECHNIQUES - Cao đẳng
2016 → 2018
Kĩ năng
| Maincourse | |
| Teamwork | |
| SLOVING PROBLEM | |
| Grill - Pasta | |
| Willing to learn | |
| Creative |
Kinh nghiệm làm việc
Chef De Partie tại BAMBINO ITALIAN RESTAURANT
4/2024 → Hiện tại
HỒ CHÍ MINH CITY
- Checking market list and order products for kitchen everyday. - Received deliveries and assisted with proper storage and stock rotation to reduce spoilage. - Planned and prepared mise-en-place in accordance with quality standards. - Collaborated with chefs to develop new recipes and popup menu events. - Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service. - Responsible for general hygiene in the kitchen and food safety from ingredient preparation to processing and presentation.
Junior Sous Chef tại C'S STEAKHOUSE VIETNAM
10/2022 → 3/2024 (1 năm 4 tháng)
HỒ CHÍ MINH CITY
- Created variety cuisines, including full restaurant, special event, catering and tasting menus. - Provided exceptional customer service and resolved any food-related issues in a timely manner.Plated food according to restaurant artistic guidelines for an attractive presentation. - Controlled food costs through expert ingredient sourcing and meal planning. - Assisted restaurant management with pricing, training new dishes, providing information about ingredient and correct portioning. - Controlled quality, presentation and quantities of plated food across line. - Worked closely with suppliers to source the freshest and highest quality ingredients.
Demi CDP tại CAFE CARDINAL - THE REVERIE SAIGON
6/2021 → 8/2022 (1 năm 2 tháng)
HỒ CHÍ MINH CITY
- Have experiences about buffet, set lunch menu and afternoon tea. - Confident about all day dining and French fine-dining. - Absorbed learn more French cuisine from a French chef. - Well-support for all hotel's outlets , Have the opportunity to work in banquet events . - Learn a lot about skills and working procedures in large parties - Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service. Supported head chef with training and mentoring new kitchen team members
Commis tại R&J ITALIAN RESTAURANT
12/2020 → 6/2021 (6 tháng)
HỒ CHÍ MINH CITY
- Supporting chefs for preparing mise-en-place of new menu. - Making high quality dishes for fine dining and a la carte menu. - Cleaning dry storages , workstations and sorting goods by standard FIFO. - Following and learn more from Chef De Cuisine about modern and traditional Italian technique and dishes. - Have the opportunity to work in many wine dinner events , seasonal festival .
Demi CDP tại Namo Tuscan Grill
3/2019 → 11/2020 (1 năm 8 tháng)
HỒ CHÍ MINH CITY
- Preparing mise-en-place for fine-dining and a la carte menu. - Making a variety of fresh pasta . - Supporting Sous chef and Chef De Partie for making new menu , item and equipments - Checking market list and order products for service everyday. - Making dry-age beef and marinating cuts of meat and variety kinds of seafood. - Cleaning dry storage , cold storage , cool storage every month. - Making an inventory of goods and reducing damaged goods.
COMMIS tại COWBOY JACK 'S
1/2016 → 2/2019 (3 năm 1 tháng)
HỒ CHÍ MINH CITY
- Learn more about grill steak skill. - Improve team work , communication , work under high-pressure. - Preparing in daily mise-en-place for a la carte . Checking item day by day. - Clean the kitchen area, check cabinets and appliances before leaving
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