NGÔ MINH TRÍ-minhtri9590@gmail.com

I wish to work in a developing environment where I can freely learn and accumulate experience to serve my career development. With the experience and knowledge accumulated during the working process, I hope to contribute to the overall development of the company.

CHUYÊN NGÀNH BẾP Âu- Á- Fussion

Planning shifts and coordinating staff: Based on the operating schedule and customer volume, assign appropriate shifts to the kitchen team.
Assigning tasks: Organize and assign specific tasks to each chef, ensuring all items are completed on schedule.
Monitoring the work process: From ingredient preparation to cooking and serving, every process is closely monitored to minimize risks and optimize efficiency.
Collaborate with the Head Chef and restaurant management to develop a new menu aligned with the business strategy.
Research and apply culinary trends to create innovative dishes while maintaining the restaurant's style.
Assist in portioning and costing dishes, ensuring economic viability and operational feasibility.
Regularly inspect and maintain cooking equipment.
Organize and classify utensils properly, ensuring hygiene and workplace safety.
Monitor the use of raw materials to avoid waste and loss.
Manage and oversee the kitchen area.
Resolve arising issues and maintain service quality.
Prepare work reports and summarize the kitchen team's performance.
Participate in training courses to enhance professional skills and management abilities.

Supervise and coordinate the team of chefs (sous chef, kitchen staff, etc.)
Develop menus, set quality standards, and control ingredient costs
Manage purchasing, ensuring that raw materials meet standards
Ensure food safety and hygiene at all stages
Ultimately responsible for food quality and kitchen operations
Conduct market research and stay updated on culinary trends to develop new dishes with a unique style.
Plan and create regular and seasonal menus.
Establish processing standards and directly instruct staff to follow the correct procedures.
Control the quality of dishes from flavor and ingredients to presentation, ensuring they meet the restaurant/hotel's standards.
Closely monitor and supervise the food receiving, storage, and processing procedures, ensuring strict compliance with food safety and hygiene standards.
Responsible for supervising hygiene and maintaining cleanliness throughout the kitchen area; proactively reminding and assigning staff to perform regular or necessary cleaning.
Establishing and disseminating regulations on personal hygiene, uniforms, and the use of protective equipment in the kitchen.
Organizing staff to clean their work areas, utensils, and kitchen equipment according to regulations.
Ensuring the hygienic quality of dishes before serving them to customers.

-Preparing cooking ingredients, including portioning, chopping, and storing food - Preparing and cooking food according to recipes, quality standards, and presentation standards. - Operating the kitchen, grill, fryer, oven, and microwave if properly cooked. - Checking food for verification . - Monitoring food quality during food preparation. - Serving food in appropriate portions into suitable containers . - Managing and training any chefs in the party or committee working with you - Assisting the head chef in developing new dishes and menus -Ensuring the team meets high standards of food hygiene and complies with health and safety regulations . - Preparing, cooking, and presenting dishes as requested. - Leading people to complete tasks perfectly . - Helping everyone finish their work

-Preparing cooking ingredients, including portioning, chopping, and storing
food
- Preparing and cooking food according to recipes, quality standards, and
presentation standards.
- Operating the kitchen, grill, fryer, oven, and microwave if properly cooked.
- Checking food for verification .
- Monitoring food quality during food preparation.
- Serving food in appropriate portions into suitable containers .
- Managing and training any chefs in the party or committee working with
you
- Assisting the head chef in developing new dishes and menus
-Ensuring the team meets high standards of food hygiene and complies with
health and safety regulations .
- Preparing, cooking, and presenting dishes as requested.
- Leading people to complete tasks perfectly .
- Helping everyone finish their work

• Weigh, assess, and mix ingredients .
• Prepare ingredients for cooking, including portioning, chopping, and
storing food .
• Prepare and cook dishes according to recipes, quality standards, and
presentation standards .
• Operate the kitchen, oven, fryer, grill, and microwave .
• Check food to verify that it is properly cooked .
• Monitor food quality during the cooking process .
• Portion food into appropriate containers .
• Manage and train any chefs or assistants working with you .
• Ensure the team meets high standards of food hygiene and complies
with health and safety regulations. Assist the head chef in developing
new dishes and menus .
• Prepare, cook, and present dishes as requested by the head chef.

• Weigh, assess, and mix ingredients .
• Prepare ingredients for cooking, including portioning, chopping, and
storing food .
• Prepare and cook dishes according to recipes, quality standards, and
presentation standards .
• Operate the kitchen, oven, fryer, grill, and microwave .
• Check food to verify that it is properly cooked .
• Monitor food quality during the cooking process .
• Portion food into appropriate containers .
• Manage and train any chefs or assistants working with you .
• Ensure the team meets high standards of food hygiene and complies
with health and safety regulations. Assist the head chef in developing
new dishes and menus .
• Prepare, cook, and present dishes as requested by the head chef.

• Perform tasks as required by the Head Chef, Sous Chef, and Shift Leader.
Prepare and pre-process ingredients according to the Head Chef's
recipes.
• Ensure all necessary tools for cooking are ready.
• Check the quality of goods and ingredients in stock and report back to
the CDP.
• Maintain cleanliness in the work area.
• Ensure that shelves, cabinets, and containers for ingredients are always
clean.
• Weigh and portion ingredients for dishes.
• Ensure the proper operation of the kitchen, ovens, fryers, and other
cooking equipment.
• Comply with all kitchen regulations.