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Kevin Truong

Kevin Truong

Hồ sơ 5 sao 3515 Lượt xem hồ sơ

Nam, 04/10/1987, 37 tuổi

C3 Trần Não. HCM

Cập nhật: 17/11/2024

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Thông tin liên hệ

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Kinh nghiệm làm việc
Từ 10 đến 20 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
Thỏa thuận
Nơi mong muốn làm việc
Toàn Quốc, HCMC, Lâm Đồng
Ngoại ngữ
Tiếng Anh (Giỏi)
Quy mô công ty lớn nhất từng làm
5 sao
Công việc mong muốn
Quản lý, điều hành
Lĩnh vực
Khách sạn/ Khu căn hộ, Resort/ Khu Du lịch, Nhà hàng/ Bar/ Pub

Giới thiệu bản thân

Thank for your interesting in my profile. With over 19 years’ experience as General manager and executive chef at Culinary block system 4 -5 star hotels leading food and knowledgeable in the field of hotels and restaurants, luxury resorts under the national standards fall. Perform special dishes of Vietnam, Japan, France, Germany, Italy, Thailand and Indonesia, China. expert setup, operating leading restaurants will help you study the market in the region as well as business forms, prices, quality of service; at the same time, assess SWOT for investors to visualize the prospect of business goals. Market survey, restaurant product orientation Research, survey, evaluate potential customer groups in the business area, then offer appropriate product options. Strategic orientation of restaurant business Aiming at the business scale and the ability to organize the business activities of the restaurant based on the initial capital, identify the target customer source to focus on implementation. Construction design consultancy The restaurant consultant team also carried out the design, construction, construction and completion of the restaurant to put it into operation. Cost reports and sales will be continuously updated. Build operating budget The operating budget will include a yearly budget table, including a specific monthly cost ratio, determination of average cost per person / meal, revenue from donors; budget tables operate from 6 months to 1 year; The table is expected to source customers in the future. In addition, the restaurant owner also knows the total cost during the restaurant setup process such as operating costs, indirect costs, management, depreciation costs ...

Trình độ học vấn chuyên môn

Culinary

CORDON CULINARY ARTS ACADEMY - Đại học

2009 → 2009

Recruitment and training, professional and professional training, customer service attitude The service team has a great influence on the quality and image of the restaurant. When using consulting services to set up a package restaurant, the investor will be supported by the corporation both recruitment and training of employees. Training is required in the initial time and advanced training is carried out throughout the operation of the restaurant in order to improve the level and ensure employees are able to meet service quality. I have been started my career at P'tit Chef Academy 61 Rue de Saint-André, 14,123 Fleury-sur-Orne, France and brought over my professionalism and experience at 4-5* Hotel chain international with Director position in charge of Culinary Group of Hotels & Resorts management Skilled chef with a strong passion for cooking, who understands nuances of Classical Cooking experience in the Hotel and Resort. Specialties include Germany, France, Spanish, Thai Style, Western, Vietnamese and Japanese Cuisines. Set up Restaurant & Kitchen Equipment, Good Training Restaurant & Kitchen Department, Exceptional visual presentation skills, Innovative of Menu Planning, Cost Controlling and execution of formal & special event Management. Training and motivation of staffs. Excellent in organizational, time Management and leadership skills. Accomplished self-promoter with the press.

Kĩ năng

Skilled chef with a strong passion for cooking, who understands nuances of Classical Cooking experience in the Hotel and Resort. Specialties include Germany, France, Spanish, Thai Style, Western, Vietnamese and Japanese Cuisines. Set up Restaurant & Kitchen Equipment, Good Training Restaurant & Kitchen Department, Exceptional visual presentation skills, Innovative of Menu Planning, Cost Controlling and execution of formal & special event Management. Training and motivation of staffs. Excellent in organizational, time Management and leadership skills. Accomplished self-promoter with the press.

Kinh nghiệm làm việc

Execurive chef tại Caravelle Hotel

5/2007 → 1/2009 (1 năm 8 tháng)

HCM

BLUE SHAPPHIRE RESORT & SPA 4 star From Jan 2009 - December 2011 Executive Chef / Deputy Director Cotec Group 5. CARAVELLE HOTEL 5 star From May 2007 - Jan 2009 Executive Sous Chef 6. Rock Garden Resort & Spa From May 2007 - June 2008 Executive Chef - kitchen contractor 7. Sunny Beach Resort & Spa From April 2006 to April 2007 8. Princess D’Annam Resort & Spa – Phan Thiet 5 star from September 14th 2005- November 2006 Executive Chef 9. Novotel From July 2004- August 2005 Position: Executive Chef 10. Coco Beach Resort August 2001 – June 2004 Position: Executive Chef

Execurive chef tại Best Western Havana Nha Trang Plaza 5 star

1/2011 → 1/2013 (2 năm )

NHA TRANG

2. Nha Trang Palace From Oct 2013 - May 2015 09 Yersin Street, Loc Tho Ward, Nha Trang City Position: Executive Chef - F&B Director Group – Deputy Director 168 hotel rooms, 17 floors, 4 restaurants, 4 kitchens, highest Nha Trang, managing kitchen 50 staff with Restaurants and Function Room which carried out for 2000 guests for each. 3. Hai Van Nam Company – HAVANA From Jan 2011 - Jan 2013 Best Western Havana Nha Trang Plaza 5 star 38 Tran Phu, Dist. NHA TRANG. Position: Executive Chef - F&B Director Group – Setup & Training 1.600 hotel rooms, 41 floors, 6 restaurants, 6 kitchens, highest Nha Trang, managing kitchen 60 staff

Execurive chef tại NHA TRANG PALACE

10/2013 → 5/2015 (1 năm 7 tháng)

NHA TRANG

2. Nha Trang Palace From Oct 2013 - May 2015 09 Yersin Street, Loc Tho Ward, Nha Trang City Position: Executive Chef - F&B Director Group – Deputy Director 168 hotel rooms, 17 floors, 4 restaurants, 4 kitchens, highest Nha Trang, managing kitchen 50 staff with Restaurants and Function Room which carried out for 2000 guests for each. 3. Hai Van Nam Company – HAVANA From Jan 2011 - Jan 2013 Best Western Havana Nha Trang Plaza 5 star 38 Tran Phu, Dist. NHA TRANG. Position: Executive Chef - F&B Director Group – Setup & Training 1.600 hotel rooms, 41 floors, 6 restaurants, 6 kitchens, highest Nha Trang, managing kitchen 60 staff

Execurive chef tại Khách sạn Bavico Plaza Đà Lạt - HOTEL GROUP

5/2015 → 10/2017 (2 năm 5 tháng)

ĐÀ LẠT

Bavico Hotel Group From 2015 – Dec 2017 Position: Executive Chef - F&B Director Group The Brand Standard The Hotel Consultant will provide information regarding Brand Standards for the Project, including information in the following areas: Hotel space requirements Size, standard and room format Installation of services including water pipes, electricity and telecommunications Elevator, Sound requirements, Facade of the building, External signs, Lobby Requirements of logistics area, Food and beverage areas including preparation and service areas, Preliminary Design Profile of the Project, Preliminary Drawing and Feasibility Study Evaluation of Preliminary Studies SUPPORTED IN THE DESIGN STAGE, Examination of Preliminary Design Studies SUPPORT TO COMPLETE THE FINAL DRAWINGS The Hotel Consultant provides the remaining details, BASIC SUPPORT FOR THE HOTEL DEVICE TECHNICAL SUPPORT IN THE CONSTRUCTION PROCESS SUPPORTING OPTION FOR THE HOTEL EQUIPMENT * From Jan 2011 - Jan 2013 1000 hotel rooms, 41 floors, 6 restaurants, 6 kitchens, highest Nha Trang, managing kitchen staff 60 people. Restaurants and Function Room which carried out for 3000 pax for each . In charge of food hygiene, quality level of production presentations and the cost control which includes the Associate’s cafeteria. system design drawings kitchen

Mong muốn về công việc

Bavico Hotel Group From 2015 – 2017 Position: Executive Chef - F&B Director Group The Brand Standard Bavico Hotel Plaza DaLat 5 Star (210 rooms) Bavico International Hotel Nha Trang 4 Star (285 rooms) Bavico Hotel Plaza Da Nang 5 Star Basic Resort Mui Ne 4 Star (150 rooms) Bavico Tam Giang Hue 4 Star Bavico Resort Vung tau 3 Star (60 rooms) Restaurants and Function Room which carried out for 2.500 pax for each. Service for Wedding & A la Carte & Buffet BBQ & Buffet Breakfast In charge of food hygiene, quality level of production presentations and the cost Control which includes the Associate’s cafeteria. System design drawings All outlet, Lobby, Reception, Room, Laundry, kitchen & bar restaurant, recruitment and training. Food hygiene and safety The Sauce and Stock, Foods costing Orientation culinary department, and organization charts Designed menu includes dishes Europe, Asia, Thailand, Vietnam, cakes, single villa party, wedding party menu, seafood BBQ buffet menu,

Giải thưởng

BEST CHEF AWARD TORONTO CANADA

5/2009

MASTER CHEF TORONTO CANADA

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