Diploma in Culinary Arts

Good sense in Food Plating, Styling and Photography Good foundation for menu planning in both East and Wesr cuisines Experienced in F&B Service and Restaurant Management Good communication and Customer Service skills In-depth knowledge of Hygiene and Fôd Storing Able to response guest inquiries in a helpful and professional manner Good knowledge in International Cúiine, especialty Asia area

* Culinary Manager May 2017 - Present BEP XANH AN DUYEN Set up menu for restaurant including portioning, costing, plating and shooting menu. Manage supplỉe's good quality. Ensure all food quality. Take respónibillity for any problem, have abillity to solve any crisis if happen. Coordinate with Marketing to create food prômtion or event for special occasions * Demi - Chef de partie Aug 2015 - May 2017 AN DUYEN VEGETARIAN RESTAURANT Prepare and cook food in keeping with recipes, quality standards and plating standards. Manage kitchen staf including arranging working shift, training new staffs, etc. Assist chefs in menu development. Set up buffer station. Carve basic fruits and vegetables for presentation at buffet station