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Ngoc Ninh Nguyen

Ngoc Ninh Nguyen

Hồ sơ 5 sao 485 Lượt xem hồ sơ

Nam, 06/03/1989, 36 tuổi

58 Đồng Nai, Cư xá Bắc Hải, Phường 15, District 10, Ho Chi Minh City, Vietnam

Cập nhật: 07/04/2022

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Thông tin liên hệ

Hồ sơ ứng viên có số điện thoại, email và bao gồm 3 cv đính kèm.

Thống kê kết quả liên hệ của các nhà tuyển dụng Số lượt Thời gian liên hệ gần nhất
Liên hệ thành công 0 Chưa có
Liên hệ không thành công 0 Chưa có
Kinh nghiệm làm việc
Từ 5 đến 10 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
12 - 20 triệu
Nơi mong muốn làm việc
HCMC
Ngoại ngữ
Tiếng Anh (Giỏi)
Quy mô công ty lớn nhất từng làm
1.000 - 4.999
Công việc mong muốn
Quản lý, điều hành, Ẩm thực, Bếp
Lĩnh vực
Khách sạn/ Khu căn hộ, Nhà hàng/ Bar/ Pub, Hàng không/ Sân bay

Giới thiệu bản thân

Hello, Sir/ Madam I am originally from Vietnam. I am 31 years old and am married. I lived in Australia for 8 years and currently I am living and working in HCM city. I completed certificate IV commercial cookery, Diploma of Hospitality Management and Food Safety Handling in Australia. I have a passion for the commercial cookery industry and strongly understand international cuisine and I also possess exceptional customer services and leadership skills. I would say I am able to do multi-tasks, handle pressure very well and solve problem very quickly. Additionally, I am a friendly, supportive and attentive person.

Trình độ học vấn chuyên môn

Victorian College of Vocational Excellence

Hospitality Management - Cao đẳng

2015 → 2017

studying and working in the kitchen

FMEDGE

commercial cookery - Trung cấp

2014 → 2016

studying and working in the kitchen

Kĩ năng

Profiency in MS offices
Quản lí thời gian
cầm chảo ra món giơn giản
sử dụng dao cắt thái cơ bản
Training and Development
Cán bột
Kỹ năng bán hàng, phục vụ khách hàng

Kinh nghiệm làm việc

Sous chef tại Acres Club

9/2018 → 10/2019 (1 năm )

1 moondo st, Greenacre, NSW, 2190

• Supporting executive chef plan the new menu and maintaining the food costing • Training the new kitchen cook and ensuring their high performance following consistent recipe and standard of company • Delivering high customer service with the good leadership skill • Excellent culinary skills and good knowledge of food safety and handling • Reviewing menus, analyzing recipes and controlling the food wastage • Keeping an eyes on daily stock and order and purchase stock • Observing methods of food preparation and cooking, size of portions, and checking foods before plating up

Sous chef tại Nhà hàng Jardin Des Sens

7/2020 → Hiện tại

Hcm city

• Supervising activities in the kitchen, motivating and training kitchen team • Planning and producing new menu and doing the food costing • Arranging kitchen roster and maintaining the kitchen • Applying the understanding of HACCP to ensure all kitchen team following its regulation • Minimizing the food wastage in the kitchen • Purchasing, receiving the raw material and making sure its quantity and quality • Ensuring to deliver exceptional customer service • Being able to handle guest problems and complaints. • Making report and writing emails to all the relevant departments.

Sous chef tại Holiday Inn and Suites SaiGon Airport

12/2019 → 2/2020 (2 tháng)

HCM city

• Checking daily stocktake and dealing with F & B to order the food product • Supervising cooking and kitchen team to ensure the quality and services come in consistency • Observes methods of food preparation and cooking, sizes of portions and consistent taste of food before serving • Plans the menu and utilisation of leftover food in order to minimise the food waste • Applying the understanding of HACCP to ensure all staff members following its regulation • Ensuring all company minimum brand standards implemented • Making staff and cleaning kitchen roster every single week • Maintaining all kitchen areas to ensure all cooking utensils and kitchen items intact Due to covid-19 pandemic outbreak, the company has temporarily shut down.

Chef de Partie tại BankstownSport Club

9/2017 → 9/2018 (1 năm )

Sydney NSW, Australia

I am responsible for checking daily stocktake, working in multi-sections in the kitchen. I trained, supervised and leaded the new chef to ensure customer service standard are consistent. I also support and provide new ideas to executive chef to create the new menu. I am nostalgic that is a reason I come back to Vietnam and beside that I also want to take new challenge.

Chef de Partie tại Deckhouse

4/2014 → 8/2017 (3 năm 4 tháng)

Sydney NSW, Australia

I am responsible for producing and managing all stocks and foods, cooking on the line, maintaining all cooking equipments and kitchen areas. I also assist with food for conferences, events, functions and weddings and provide exceptional customer services. The reason why I resigned this company because I want to learn more technical skills and find out another cuisine.

Mong muốn về công việc

I want to find a friendly, nice environment.

Giải thưởng

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