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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 3 đến 5 năm
Giám sát
Tiếng Anh (Trung bình)
25 - 99
Bếp
Khách sạn/ Khu căn hộ
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Saigontourist Hospitality College
Culinary arts - Trung cấp
2014 → 2016
Kĩ năng
| sử dụng dao cắt thái cơ bản | |
| cầm chảo ra món giơn giản | |
| Profiency in MS offices |
Kinh nghiệm làm việc
Chef De Partie tại NAMO TUSCAN GRILL
8/2016 → 12/2017 (1 năm 3 tháng)
Address: 146 PASTEUR STREET, DISTRICT 1, HO CHI MINH CITY, VIETNAM.
Supervised and coordinated hot and cold kitchen daily activities of cooks and staff engaged in food preparation. Solely responsible for measuring and mixing ingredients that used to create stocks and sauces. Cooked, garnished and delivered food to clients in a professional manner Maintained food quality standards and ensured efficient control of food supplies. Developed, evaluated and coached team members, provided training on an as needed basis. Worked in place of Sous Chef in his absence schedule. Assisted Sous Chef in counting daily inventory and ordering supplies. Adhered to standard operating procedures and maintained high standard of cleanliness.
Cook tại The KAfe
8/2014 → 3/2015 (6 tháng)
34 LE LOI STREET, DISTRICT 1, HO CHI MINH CITY, VIETNAM.
Prepared and served menu items for buffet, a la carte, snack as required in a quick and efficient manner. Cleaned, chopped, sliced, diced, and cut food items in preparation for cooking. Dated, labeled and stored all food materials and cooked food products. Ordered food and beverage supplies needed for kitchen. Sanitized and maintained cleanliness the work area, equipment and supplies. Reported any unusual incidents, hazards and maintenance problems to supervisors as they occur. Complied with standard food quality control procedures at all times
Demi Chef tại STOKER WOODFIRED GRILL & BAR
6/2015 → 3/2016 (8 tháng)
44 MAC THI BUOI STREET, DISTRICT 1, HO CHI MINH CITY, VIETNAM.
Set up workstations, cooked and serviced all food items for daily a la carte menus according to the recipes and standards. Ensured sufficient mise-en-place for the elaboration of the menu according to recipe manuals. Recommended corrective actions for unfavorable variances food cost commitments Ensured all food and other items/utensils are stored properly. Monitored stock and placed daily orders for hot kitchen if they were shortages. Responsible for proper cleaning and sanitation of work area and all related hot kitchen equipment. Assisted in monitoring and guiding new hot kitchen staff. Deputized in the absence of Chef De Partie.
Chef De Partie tại El Gaucho Argentinian Steakhouse
1/2018 → 5/2019 (1 năm 3 tháng)
74/1 Hai Ba Trung Street, District 1, Ho Chi Minh City,Vietnam.
Assisted Head Chef and Sous Chef in operating and managing of kitchen staff in a $1.2 million budget per year restaurant. Assisted Head Chef in controlling inventory and kitchen food cost which consistently resulted within 2 – 4 % drop per month. Assisted Head Chef in planning and improving food menus when necessary. Provided direction to section head of the outlet kitchen, including Demi Chef, Cooks and Kitchen Attendants. Ensured that the kitchen operates in a timely way that meets restaurant quality standards. Ensured that the professional equipment is in goodconditions and signal any malfunction before it affects the staff or clients. Managed and trained staff, established working schedule/roster and assessed staff’s performance. Attended and participated in daily briefings and other meetings as scheduled. Communicated efficiently and clearly with other kitchen personnel, front-of-house
Head chef and owner tại OCBN Restaurant
1/2018 → 8/2019 (1 năm 7 tháng)
Ho Chi Minh City, Hồ Chí Minh, Việt Nam
Direction to section head of the outlet kitchen, including Chef, Cooks and Kitchen Attendants. Ensured that the kitchen operates in a timely way that meets restaurant quality standards. Ensured that the professional equipment is in good conditions and signal any malfunction before it affects the staff or clients. Managed and trained staff, established working schedule/roster and assessed staff’s performance. Attended and participated in daily briefings and other meetings as scheduled. Communicated efficiently and clearly with other kitchen personnel, front-of-house staff, management, vendors, and customers daily. Complied with and enforce sanitation regulations and safety standards.
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