Head Chef
MOO BEEF STEAK PRIME Restaurant – 35 / 37 Ngo Duc Ke Street , District 1 , HoChiMinh City , Viet Nam .
3 march 2018 to 20 July 2019 – Chef de partie . ( Hot kitchen )
MOO BEEF STEAK Restaurant – 87 Cao Trieu Phat Street , District 7 , Ho Chi Minh city , Viet Nam .
16 march 2020 to 20 march 2023 – Head chef .
· Specific Work : managing the Grill kitchen , and hot kitchen , cold kitchen support when needed .
· Is responsible for order specialty beef foods . received and check quality of all products .
· Food inspection ensures the freshness and best quality before serving customers . Ensure the maturity of beef and fish is perfect before serving customers .
· Ensure compliance with food hygiene and health ad safety standards and basic HCCP.
· Supervise the staff in processing and pre-processing food following health and hygiene standards.
· Train, instruct, supervise and evaluate new staffs’ performance in the kitchen.
· Develope and maintain effective working relationship in the kitchen.
CARAVELLE HOTEL Ho Chi Minh City – 19 Lam Son Square , District 1 , Ho Chi Minh City , Viet Nam .
From August 30 , 2010 to May 11 , 2012 – Commis 3 ( prepares kitchen )
From June 06 , 2016 to January 31 , 2018 – Commis 1 ( tapas kitchen )
· SPECIFIC WORK :
· From August 30 , 2010 to may 11 , 2012 – commis 3 : Work in the cold kitchen , prepare dishes appetizers for buffet kitchen , banquet kitchen and make a canapé for the wine dinner or wine testing .
· From June 06 , 2016 to January 31, 2018 – commis 1 : Work in the Tapas kitchen . Monitor a shift work , prepare and serve high quality Tapas to customers . support the cold kitchen to do the outside party .
· Portion, arrange, and garnish food, and serve food to waiter or patron.
· Inspect supplies, equipment, and work areas to ensure conformance to health standards.
· Requisition food and other supplies needed to ensure efficient operation.
· Participate in controlling all food specifications: Taste, appearance, presentation, temperature, portion control and quality.
· Demonstrate new cooking techniques and equipment to staff.
· Monitor sanitation practices to ensure that employees follow standards and regulations.
· Train and instruct young cooks and workers improper food preparation procedures.
· Work with 108 staff in the same kitchen.
NOVOTEL HOTEL Han River Da Nang – 36 Bach Dang Street , Hai Chau District , Da Nang City , Viet Nam .
From Aug , 2013 to September , 2014 – Chef de partie ( Leader cold kitchen )
The hotel serves Asian food, Western food, BBQ, Banquet, Buffet
· SPECIFIC WORK : Responsible for managing all the cold kitchens in the hotel . job placement and staff management work in accordance with the HCCP Standard .
· Together with the Executive Chef making new menus and supervising the work , staff , hygiene in his department .
· Check all food before serving to customers .
· Order food , receive and check quality before putting on the kitchen .
Equatorial Hotel – 242 Tran Binh Trong Street, District 5, Ho Chi Minh City
From December 24 , 2009 to July 10 , 2010 – training Commis 3
· Pre-processing fish, meat, vegetable, and seafood for international buffet lunch and dinner.
· Cook in Western station, cooking hot dishes, soup, carving.
· Make sauce: Red, white wine sauce, mushroom sauce, pepper sauce…
· Clean work areas, equipment, utensils and checking all items in store.
· Preparing all food items for buffet, events and a la carte.
· Set up line buffet and decorate with fruits carving and vegetables.
· Checking and arranging all items in store adhering to FIFO process.
· Maintain the kitchen always clean and tidy.
