Experience

LOTTE HOTEL SAIGON

• Vietnam
• Hospitality
• 1 - 100 Employee

• Exective Chef

  • Jul 2022 - Present



Centara Hotels & Resorts

• Thailand
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Apr 2022 - Jul 2022

  4 months freelancer task force consulting for the development project of 4 new restaurants while maximize the efficiency of the existing outlets 4 months freelancer task force consulting for the development project of 4 new restaurants while maximize the efficiency of the existing outlets



Lexis International

• Food and Beverage Director

  • Mar 2021 - Jul 2022

  Develop a new food production division for import and processing raw material for nation-wise distribution. Develop a new food production division for import and processing raw material for nation-wise distribution.



Accor

• France
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Feb 2019 - Feb 2021



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Sep 2017 - Mar 2019

  459 luxury Rooms, Villas and Apartments, 7 F&B outletsPre-opening· Managing the projects progress and advising on essential structural changes for future operation· Obtaining approval from local hygiene bureau and implemented a full FSMS to obtain HACCP certification· Attending project and owners meetings to discuss construction related issues· Defecting of all culinary areas as well as overseeing FF&E and placing HOE PR’s for all kitchens and restaurants · Standardizing SOP’s and facilitating practical and theoretical trainings for culinary department as well as F&B and F&B related departments.· Creating all food menus based on F&B strategy and based on market analysis· Creating recipe training cards, service pick up charts and costing cards including yield for all the resort· Established contact and dealt with suppliers · Planned for Implementation of a full RRM with data record to achieve faster seating time during the hot hours and breakfast, and higher average check during the cold hours, also for implementation strategies to extend the hot hours and reduce the cold hours with a REVPASH under careful monitoring· Developed manning guide for organizational chart and hired key people also utilizing my well established local networkDuring the whole pre-opening time we have been operating without an F&BD and I have covered responsibilities related to F&B strategies, concept development, marketing, menu design, budget presentation to owners etc.Achievements:· Quickly establishing good reputation for the F&B outlets, gaining owner and management full trust · Achieving and surpassing by 20% the already challenging revenue budget/forecasts for the F&B/Culinary division· Managed to keep 10 points ahead of target for breakfast guest satisfaction right from the opening



Dream Oceanami Hotel and Resort

• Executive Chef– in charge of F&B

  • Jan 2017 - Sep 2017

  Operated by Dream Hotels & Resorts (originated in New York), 350 villas with 1,054 room keys and 300 members in Kitchen and F&B Team for a 1,600 coversKey Responsibilities:· Managing the pre-opening project progress and advising on essential structural changes for future operation · Obtaining approval from local hygiene bureau and set up FSMS· Attending project and owner’s meetings to discuss construction related issues· Defecting and rectifying of all F&B areas to advice on flow for the operation· Placing FF&E and HOE PR’s for all kitchens and F&B division· Standardizing SOP’s and Job descriptions and creating practical and theoretical trainings plans for culinary department as well F&B related departments· Finalize contract and deals with all the F&B suppliers and related contractorsKey Achievements:· Developed all the F&B concept statements and identified the target market · Developed all the F&B strategies based on the market· Advised on all the F&B area drawings for optimal service and operation flow · Finalized all FF&E and HOE list· Developed and finalized all the menu design and marketing collaterals· Developed the Hygiene manual and other administrative tasks was achieved included manning plan-ning and shift coverage for all F&B with related hiring of key positions also making advantage of my wide network



VIII RE Restaurant and grill

• Business Owner

  • Jul 2015 - Jan 2017

  Traditional Speciality Italian grill restaurant.Settled in every aspect from beginning to become a well known name that still running.Sold based on the current business value at a profit, in order to join another hotel project. Traditional Speciality Italian grill restaurant.Settled in every aspect from beginning to become a well known name that still running.Sold based on the current business value at a profit, in order to join another hotel project.



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Jun 2012 - Jul 2015

  405 guest Rooms, 300 residences 5* deluxe hotel, with Italian and Chinese a la carte, all day dining buffet res-taurant, 720 sit down dining capacity of banqueting, exclusive executive lounge and one bar/night clubKey Responsibilities:· Oversee the culinary operations for the $12 million F&B revenue with 220-kitchen and stewarding employee· Implemented all the cost procedures from recipes development to system tracking and menu engi-neering· Implemented a strong Hygiene system that make the hotel pass the audit with the best score in the region· Revised all the F&B kitchen offer from buffet set up, equipment, life style meeting breaks etc. · Re-shaped the team to a proven more effective and functional TeamKey Achievements:· The hotel become the most popular venue for Chamber of Commerce and annual corporate events · The guest satisfaction and the employee satisfaction score increased above the target· Food cost and the F&B revenue was brought on the target budget with revenue grow of 6% yearly · The hotel become well known for being the best buffet restaurant in Saigon and overall the best F&B in town



Shangri-La Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Executive Chef

  • May 2011 - Jun 2012

  386 rooms 5* deluxe hotel with 7 F&B outlets, 4 a la carte specialty restaurants, all-day-dining, executive lounge, extensive banqueting, market leader for weddings, 2 cakes shops, lobby lounge and 1 bar night club.Key Responsibilities:· Oversee and achieve the budgeted figures implementing adequate strategies · Achieve and maintain the highly demanding hygiene standards of Shangri-La hotels and resorts· In this position, was required business acumen and extensive administration and management skills under challenging environmentKey Achievements:· Re-positioned the concept and stile of the Italian, Mexican and all-day-dining restaurant with notice-able increase of business, achieving and surpassing revenue budget and forecasts for the F&B divi-sion with improvement of Performance Monitor score for breakfast and buffet· Accomplished the highest Shangri-La hygiene audit score of 95% since opened in 1994



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Executive Sous Chef

  • Feb 2009 - May 2011

  400 rooms hotel with 9 F&B outlets and 3 restaurants.Key Responsibilities:· Outside catering included for the Expo 2010 for thousands of covers daily · Responsible for all the kitchen Key operation assisting the Executive Chef with the hiring, menus, hygiene procedures, outlets set-up, trainings, cost/quality control, buffet and coffee breaks setup since the early pre-opening stage· In charge at 140 kitchen staff and stewarding, my management style is to delegate key responsibility and the right amount of job to any department head in order to obtain clear reports and follow up of actions, with a person responsible at any level· Report to Anders Hallden – Director of F&BKey Achievements:· The opening resulted as very successful and the hotel becomes the flagship F&B property of the com-pany also creating corporate F&B standards



Grand Hyatt Tokyo

• Italian Chef de cuisine

  • Feb 2007 - Feb 2009

  F&B Top VIP luxury club with 7 restaurants managed by Hyatt F&B Top VIP luxury club with 7 restaurants managed by Hyatt



Grand Hyatt Mumbai

• Italian Chef De Cuisine

  • 2005 - 2007