Experience

Regent Phu Quoc

• Vietnam
• Hospitality
• 100 - 200 Employee

• Demi Chef De Partie

  • Feb 2022 - Present

  Demi Chef de Partie at Oku Omakase Atelier - Salon de Boeuf Restaurant. Main responsibilities: Oku restaurant is a mix between Japanese and French style. - Cultivated and practiced the essentials of beef dry age, fish dry age. - Exercise customer service by engaging the menu for guests at the sushi bar. - Prepared sushi bar and salad bar mise en place. - Mastered skills and techniques to tempura station. - Practiced the essentials of the grill, sauté station. Demi Chef de Partie at Oku Omakase Atelier - Salon de Boeuf Restaurant. Main responsibilities: Oku restaurant is a mix between Japanese and French style. - Cultivated and practiced the essentials of beef dry age, fish dry age. - Exercise customer service by engaging the menu for guests at the sushi bar. - Prepared sushi bar and salad bar mise en place. - Mastered skills and techniques to tempura station. - Practiced the essentials of the grill, sauté station.



ELG Hospitality Incorporated

• United States
• IT Services and IT Consulting

• Demi chef

  • Aug 2020 - Nov 2021

  - Cultivated and practiced the essentials of cooking sushi rice, sushi roll, nigiri and cut roll sushi preparations. - Practiced the essentials of tempura, grill, sauté station. - Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned, and safe. - Support Chef De Partie in all tasks. - Set up stations and prepare mise en place as instructed by the Supervisor, following daily production charts… Show more - Cultivated and practiced the essentials of cooking sushi rice, sushi roll, nigiri and cut roll sushi preparations. - Practiced the essentials of tempura, grill, sauté station. - Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned, and safe. - Support Chef De Partie in all tasks. - Set up stations and prepare mise en place as instructed by the Supervisor, following daily production charts according to business demands. - Prepare dessert.

• Commis Chef

  • Jun 2019 - Aug 2020



Hancook Foods Company

• Food & Beverages
• 1 - 100 Employee

• Kitchen Supervisor

  • Oct 2018 - Mar 2019

  - Manage kitchen staff and coordinate food orders. - Supervise food prep and cooking. - Check food plating and temperature. - Monitor inventory levels weekly . - Train kitchen staff on prep work and food plating techniques . - Perform all other reasonable tasks as requested by management.

• Commis Chef

  • Oct 2017 - Oct 2018