Lap Truong

We are constantly learning about new dishes to create unique menus for our restaurants and hotels to offer our customers!

Sous Chef - Press Club Center

(1997-01 - 2003-12)

• Assist the head chef in managing staff, creating new menus, managing food costs, and guiding staff to ensure food safety and hygiene.

Sous Chef - Sheraton Hanoi Hotel

(2004-01 - 2005-12)

• Assist the head chef in creating new menus, managing staff, and ensuring occupational safety and food hygiene.

Executive Chef - Ly Club

(2006-01 - 2007-12)

• Kitchen management involves overseeing staff, scheduling work shifts, training employees, ensuring food safety and hygiene, and managing food costs.

Sous Chef - Intercontinental hanoi West Lake

(2007-01 - 2009-12)

• Assist the head chef in creating new menus, managing staff, and ensuring occupational safety and food hygiene.

Executive Chef - Bam Boo Snake Garden

(2010-01 - 2023-12)

• Human resources manager oversees all kitchen operations, creates menus for the restaurant, and manages expenses

Executive Chef - Topaz Restaurants

(2025-01)

• Kitchen management involves overseeing staff, scheduling work shifts, training employees, ensuring food safety and hygiene, and managing food costs.

Tốt Nghiệp - Chế Biến Món Ăn - Trung Cấp Kỹ Thuật Ăn Uống (1990-01 - 1992-12)