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25 EXPERIENCE IN F&B FIELD

OPERATION MANAGER VẠN CHÀI INVESTMENT DEVELOPMENT JOINT STOCK 

ON DUTY COMPANY (CÔNG TY CỔ PHẦN ĐẦU TƯ PHÁT TRIỂN VẠN CHÀI)

Executive Chef 3/2020 – 11/2022

+ Restaurants, Event, Weddings center area... in the VungTau City with a capacity of 1500 guests...

+ Restaurants, Weddings and Event center area in KyAnh, HaTinh with a capacity of 2500 guests…

+ Green Eco resort in HaTinh city

- Equipment schedule on construct

• Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Market analysis, determine the goal of building new restaurants
• Managing food and beverage operations within budget and to the highest standards
• Overall responsibility for the restaurant’s daily operations.
• Liaising with the relevant companies for items orders.
• Creating new dishes and beverage menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the restaurant.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the restaurant’s accounts and creating a work roster.
• ..........................................

F&B CONSULT-SETUP WASS - WESTERN AUSTRALIAN SCHOOL SYSTEM (HỆ THỐNG TRƯỜNG Executive Chef on duty HỌC TÂY ÚC)

10/2019 – 12/2019

F&B CONSULT-SETUP  HẠNH PHÚC INTERNATIONAL HOSPITAL (BỆNH VIỆN QUỐC TẾ 

Executive Chef on duty HẠNH PHÚC)

- In charge F&B 3/2019 – 10/2019

F&B CONSULT-SETUP  AMERICAN INTERNATIONAL HOSPITAL (BỆNH VIỆN QUỐC TẾ MỸ)

F&B Manager on duty 12/2018 – 2/2019

• Established the equipment plan & services department is dedicated to providing patients & walk in customer with an exceptional service whilst they are a guest in American International Hospital. Provide a range of menus to meet the dietary and nutritional needs of all American International Hospital's patients at highest quality, costing, manpower…

F&B CONSULT-SETUP ADEN SERVICE COMPANY AT HO CHI MINH CITY MEDICINE AND 

Executive Chef on duty PHARMACY UNIVERSITY (CÔNG TY ADEN SERVICE TẠI TRƯỜNG

ĐẠI HỌC Y DƯỢC THÀNH PHỐ HỒ CHÍ MINH)

10/2017 – 9/ 2018

• Established the equipment plan & services department is dedicated to providing patients & walk in customer with an exceptional service whilst they are a guest in University Medical Center. Provide a range of menus to meet the dietary and nutritional needs of all University Medical Center's patients at highest quality, costing, manpower…
• Open Site at Intel Company - High Tech Park, Tan Phu Ward, District 9, HCMC

F&B CONSULT-SETUP  PRIVATEBUSINESS &SASCO COMPANY 

Head Chef on duty  (CÔNG TY DỊCH VỤ SÂN BAY TÂN SƠN NHẤT)

10/2016 - 8/2017

• Equipment schedule on construct
• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Market analysis; determine the goal of building new restaurants
• Managing food and beverage operations within budget and to the highest standards
• Overall responsibility for the restaurant’s daily operations.
• Liaising with the relevant companies for items orders.
• Creating new dishes and beverage menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the restaurant.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the restaurant’s accounts and creating a work roster.
• ..........................................

HEAD CHEF NAPOLISLTD (CÔNG TY TNHH NAPOLIS)

• Managing food and beverage operations within budget and to the highest standards
• Leading F&B team by attracting, recruiting, training and appraising talented personnel
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-coworker

SOUS CHEF & VIETNAM AIRLINES CATERERS LTD. TAN SON NHAT INT'L

COORDINATOR CHEF AIRPORT,HCMC (CÔNG TY SUẤT ĂN HÀNG KHÔNG VIETNAM

AIRLINE)

• Diversity among dining cultures and special nutritional requirements to offer a full range of meals to suit most dietary preferences.

+ Vegetarian Meals

+ Children’s Meals

+ Religious Meals

+ Medical Meals

• Other Special Meals
• Create New Menu as all of Airlines requested by weekly, monthly...
• Kitchen monitoring and organize training
• Responsible for all food production including menu planning and standard setting to achieve brand objectives
• Develop menus, food purchase specifications and recipes

Supervise staff

• Develop and monitor food and labor budget for the department
• Maintain highest professional food quality and sanitation standards
• Create a modern Vietnamese menu with some western dishes.

SOUS CHEF NEWWORLD SAIGON HOTEL (KHÁCH SẠN NEWWORLD SAIGON)

& Banquet

• Training
• Food cost control
• Menu & set menu
• Focus Food Hygiene Safety
• Event function
• ..........................................

SOUS CHEF PARK HYATTSAIGON (KHÁCH SẠN PARK HYATT SAIGON)

Take care of restaurant 5/2005 – 4/2013

& Banquet

• Training
• Control food cost
• Menu & set menu
• Focus FSMS
• Assist executive sous-chef
• ..................................

COOK RENAISSANCE RIVERSIDE HOTEL SAIGON (KHÁCH SẠN RENAISSANCE RIVERSIDE)

12/2003 – 4/2005

• AØ La Carte
• Dining buffet
• BBQ poolside
• Breakfast

DEMI CHEF BALANCE BAR

• AØ La Carte

AS AN APPRENTICE HOA BINH HOTEL

9/1998 – 11/1998

• Prepare and take care of breakfast station

• 4/2015 - GMP & HACCP by Quatest 3 
• 6/2015 - HACCP by SGS Vietnam Ltd.
• 9/2014 - Building The Work Efficiency Evaluation System by BS & KPI s Tool
• 5/2014 - Malaysia Airlines Basic & Intermediate Halal Training
• 8/2013 - Train The Trainers - Skills Training
• 11/2013 - Train The Trainers - Gr oup Training
• 8/2012 - Code of Business Conduct and Ethics Training Program
• 11/2011 - ServSafe - Food Handle Training
• 4/2007 - Hyatt on Skill & Standards Level I, II, III, IX
• 5/2005 - ECOLAB training organized by Ecolab Ltd.(Thailand)
• 7/2004 - Food Hygiene Safety organized by the Healthcare Department of Ho Chi Minh City
• 10/1998 - Hanoi Tourism School, got an “A” in cooking