Experience

Saint Simeon Resort & Spa

• Vietnam
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Feb 2019 - Present

  1) Executive Chef manage all kitchen operations. Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation. 2) Update A la carte Menu, Barbecue Buffet, Set Menu. Work with cost controller on cost accuracy for all dishes prepared including promotions. 3) Daily on the job training at Western and Asian cuisine. 4) Responsible for main kitchen smooth running of operations, profitability at targeted food cost. 5) Control food cost through recipe guide, plating standards, food portioning, kitchen inventory, requisition, wet and dry kitchen store and par control systems. 6) Ensuring the efficient scheduling of kitchen based on daily OCC levels 7) Payroll and manning controls through close working partnership with Human Resources. 8) Manage on going training plans on weekly and quarterly basis with assistance from Human Resources. 9) Conducting weekly meeting with GM and F&B Manager 10) Ensuring all managers and employees follow all job safety regulations and all hazards are reported to concerned departments. 11) Performing other duties as assigned by the GM. Show less



Vietsovpetro resort

• Vietnam
• Travel Arrangements

• Executive Sous Chef

  • Aug 2013 - Present

  Main duties and responsibilities: Assisting Executive Chef Manage all kitchen operations Manages all functions , Banquets and Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation. Makes Menu Alacate,Barbecue Buffet Set Menu and recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Working wit Sale up sale for Menu Main duties and responsibilities: Assisting Executive Chef Manage all kitchen operations Manages all functions , Banquets and Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation. Makes Menu Alacate,Barbecue Buffet Set Menu and recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Working wit Sale up sale for Menu


Oceanami Villas & Beach Club
• Hospitality
• 1 - 100 Employee
• Chef De Cuisine

  • Jul 2018 - Nov 2018


Alma oasis resort

• Executive Sous Chef

  • Apr 2015 - Jul 2018

  Grand Opening Grand Opening



The Grand Ho Tram Strip

• Vietnam
• Hospitality
• 100 - 200 Employee

• Sous Chef

  • Nov 2012 - Dec 2013

  MGM Grand Ho Tram (Grand Ho Tram Strip) Beach Community Ho Tram Viet Nam Position: Sous Chef ( Main kitchen ) Main duties and responsibilities:  Assisting Executive Chef Manage all kitchen operations Manages all functions of the Food Production  Order all food Item for 9 outet ( Restaurants)  Prepare all hot and cold sauce for all outlet  Makes Menu Alacate,Barbecue Buffet Set Menu and recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Show less



Santuary Resort Ho Tram

• Executive Sous Chef

  • May 2009 - May 2012

  Position: Executive Sous Chef Main duties and responsibilities:  Assisting Executive Chef Manage all kitchen operations Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.  Makes Menu Alacate,Barbecue Buffet Set Menu and recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Daily training on the job for staff All Food Position: Executive Sous Chef Main duties and responsibilities:  Assisting Executive Chef Manage all kitchen operations Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.  Makes Menu Alacate,Barbecue Buffet Set Menu and recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Daily training on the job for staff All Food



Long Hai Beach Resort

• Head Chef Western Food

  • Aug 2006 - May 2009

  Position: Western Chef Main duties and responsibilities:  Setting up an appropriate organization and assure proper performance of the staff;  Coordinating and supervise all activities;  Being responsible for proper order to ensure success of any banquet and buffet party;  Prepare Purchase Order, Consumption report;  Supervising and take part in the preparation of European cold dishes and hot dishes Position: Western Chef Main duties and responsibilities:  Setting up an appropriate organization and assure proper performance of the staff;  Coordinating and supervise all activities;  Being responsible for proper order to ensure success of any banquet and buffet party;  Prepare Purchase Order, Consumption report;  Supervising and take part in the preparation of European cold dishes and hot dishes



Anoasis Beach Resort

• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Feb 2001 - May 2006

  Position: Chef De Partie Main duties and responsibilities:  Make sure that order is made and served on time  Maintain food quality and standard  Daily checking freezer and dry stock  Start prep work on items needed for the particular menu of the day  Complete opening and closing duties Position: Chef De Partie Main duties and responsibilities:  Make sure that order is made and served on time  Maintain food quality and standard  Daily checking freezer and dry stock  Start prep work on items needed for the particular menu of the day  Complete opening and closing duties