Executive Sous Chef tại Melia Vinpearl Phú quốc Resort

10/2025 → Hiện tại

Phú Quốc

* Directed kitchen operations for a **5-star international resort comprising 522 luxury villas about 1550 rooms**, featuring **7 restaurants** (3 buffet restaurants, 3 à la carte restaurants, and 1 The Level outlet), as well as **In-Room Dining, Staff Canteen, Central Preparation Kitchen, and Stewarding** operations. * Developed and standardized menus aligned with current culinary trends while delivering a balanced selection of **Vietnamese, Asian, Western, Korean, Japanese, Indian, Mexican, Spanish, and Italian cuisines** to meet the expectations of both domestic and international guests. * Built, led, and developed a high-performing culinary team of **160 full-time employees**, ensuring the efficient operation of all food and beverage outlets. * Held full responsibility for **labor costs, food costs, energy consumption, and training budgets**, driving operational efficiency and financial performance. * Ensured the highest standards of **food quality, food safety, ingredient sourcing, and culinary consistency** across all kitchen operations. * Worked closely with cross-functional departments to achieve the strategic objectives and operational targets established by the **Director of Food & Beverage** and the **Cluster General Manager (CGM)**. * Served as the key operational leader and central coordinator across all culinary outlets, effectively allocating resources, balancing workloads, and providing timely support to ensure seamless operations under all circumstances.

Executive Chef tại Central Plaza Hotel My Tho

11/2024 → 10/2025 (10 tháng)

Mỹ Tho, Tiền Giang

* Led the pre-opening kitchen setup for a luxury hotel featuring **106 upscale guest rooms, 3 restaurants, 2 bars, and 3 banquet halls with a total capacity of 1,500 guests**. * Developed innovative menus tailored to market trends, regional preferences, and the dining expectations of international guests. * Built and managed a culinary team of **28 employees** to support the operation of all food and beverage outlets. * Held full responsibility for **labor costs, food costs, energy consumption, and training budgets**, ensuring operational efficiency and cost control. * Oversaw food quality management, including ingredient sourcing, product quality, and the consistent delivery of the highest culinary standards. * Collaborated closely with cross-functional departments to achieve the operational objectives and business targets set by the **General Manager** and hotel owners.

Executive Chef tại Vinwonder Cửa Hội

3/2024 → 7/2024 (4 tháng)

Vinh

* Led the pre-opening kitchen setup for a **34-hectare integrated hospitality destination**, featuring **3 large buffet restaurants, 2 quick-service restaurants, 4 food kiosks, and 1 seafood à la carte restaurant**. * Developed and designed menus aligned with market trends, regional culinary preferences, and the expectations of international guests. * Built, trained, and led a culinary team of **63 full-time employees and 28 casual staff**, ensuring the efficient operation of all food and beverage outlets. * Took full responsibility for **labor costs, food costs, energy consumption, and training budgets**, driving cost efficiency while maintaining operational excellence. * Ensured the highest standards of food quality by overseeing ingredient sourcing, food safety, and consistent product quality across all outlets. * Collaborated closely with cross-functional departments to achieve the operational goals and business objectives established by the **General Manager** and the hotel owners.

Exe chef tại Melia Hotels International

10/2022 → 12/2023 (1 năm 2 tháng)

Thanh Hóa

* Managed the kitchen department for an international-standard hotel with **295 guest rooms**, comprising **3 restaurants** and **1 fine dining à la carte steak restaurant**. * Developed and designed menus aligned with market trends, regional culinary preferences, and the expectations of international guests. * Built, trained, and led a culinary team of **43 full-time employees**, ensuring the efficient operation of all food and beverage outlets. * Held full responsibility for **labor costs, food costs, energy consumption, and training budgets**, ensuring operational efficiency and cost control. * Oversaw food quality management, including ingredient sourcing, food safety, product quality, and the consistent delivery of the highest culinary standards. * Collaborated closely with cross-functional departments to achieve the operational goals and business targets established by the **General Manager** and hotel owners. **Key Achievement:** * Upon joining the hotel, significant inventory losses and food cost issues were identified, with food cost reaching **55%**. By analyzing root causes, implementing stricter controls, and optimizing operational processes, I successfully reduced food cost to the standard level of **33%**. * Identified the core operational issues and built a strong, high-performing culinary team, improving overall kitchen efficiency and operational stability.

Exe sous chef tại Victoria Cần Thơ

12/2021 → 9/2022 (9 tháng)

Kiên Giang

- Support the sous chef and head chef in managing people, food, and equipment during the shift. - Directly manage operations in the work area, responsible for food during the shift. - Plan order orders, check import and export inventory, ensure operation, and arise if any. - Comply with food hygiene and safety at work. - Suggest ideas and contribute to the chef on new menus and new programs.

Western Chef tại Tập đoàn Vingroup

3/2018 → 11/2021 (3 năm 8 tháng)

Thanh hóa

- Establish menu quantities, prices and food costs for hotel and corporate menus. Every month we run different promotion programs, innovating dishes and flavors. - General control of the kitchen area in terms of personnel, food ingredients, tools and food hygiene and safety/PCCN issues. - Make monthly training and competition plans for employees, improve skills and working spirit. - Coordinate with the general chef and hotel general manager, support completion of department and hotel KPIs. - Directly check food at hotel outlets, control food output and guest feedback products, to bring customer satisfaction.

Phục vụ đại hội đãng cho chủ tịch nước, cán bộ liên ngành

1/2021

Phục vụ tiệc cấp cao, khách VIP, chịu áp lực công việc tốt.

Nguyễn Thế Cương - Tổng bếp trưởng

Tập đoàn Vingroup

cuongkichef@gmail.com - Nguyễn Thế Cương