NGUYỄN THỤY TUẤN ANH

NGUYỄN THỤY TUẤN ANH

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Giới thiệu bản thân

Strong education and hands-on experience in the preparation and management of meals and menu. Exceptional communication skills for giving instructions and training staffs to design and cook present foods in the right way. Creativity and innovation in presenting foods for guests. Utilized organization the best ways to save costs and manage time whether preparing simple short orders or complicated dishes. Safety food and Hygiene Leader. P&L

Thông tin cá nhân

Họ và tên
NGUYỄN THỤY TUẤN ANH
Giới tính
Nam
Ngày sinh
02/01/1988, 37 tuổi
Địa chỉ
Đoàn Văn Bơ, Phường 16, Quận 4, Tp HCM
Cập nhật
11/05/2022

Thông tin cơ bản

Kinh nghiệm làm việc
Từ 10 đến 20 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
30 - 40 triệu
Nơi mong muốn làm việc
HCMC
Ngoại ngữ
Tiếng Anh (Giỏi)

Kỹ năng

Quản lý
sử dụng dao cắt thái cơ bản
Profiency in MS offices
Quản lí thời gian
Kỹ năng bán hàng, phục vụ khách hàng
Training and Development
Create Menu
Presentation Dishes

Mong muốn về công việc

Giải thưởng

Trình độ học vấn chuyên môn

Costa Campus

Western Cuisine - Khác

Methods of processing food Techniques of trimming and decorating food Techniques of cutting, slicing and tossing Techniques of cooking French dishes Techniques of cooking European dishes Techniques of cooking high-skilled European dishes Supervision skills of Culinary department

Saigontourist Hospitality School

HACCP - Khác

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is a proactive strategy where hazards are identified and assessed, and control measures are developed to prevent, reduce, or eliminate a hazard.

Manpower Internation School

Asian Cuisine - Khác

Learning basic knowledge of tourism and communication skills. Learning preparation techniques of raw ingredients; techniques of vegetables and fruit carving and food presentation; the theory of food and spices combination; cooking techniques of food and making stocks, sauce; baking and pastry art; making desserts Understand the interrelationship between culinary department with others in a restaurant and food catering businesses. Asian Culinary culture: Chinese, Korean, Thailand, Japan, Vietnamese, Indian .... Food procurement and food nutrition Method of calculating portions of dishes

Kinh nghiệm làm việc

Head Chef tại Hoàng Yến Group

Ho Chi Minh

Plan, prepare, cook and present food by the required standards. Plans menu for restaurant in use such as daily, set menu, special events and a la carte menu. Develop standard recipes and techniques for food preparation and presentation to assure consistently high standard. Control portion size and monitor waste and theft. Set objectives and be responsible for the day to day running of the Kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of business. Implement training programs to raise kitchen employee knowledge about safety, hygiene and accident prevention.

Head Chef tại IBIS Saigon Airport Hotel

Ho Chi Minh

Schedule and coordinate the work of chefs, cook and other kitchen employees to ensure the food preparation economically, technically correct and within the budget. Plans menu for restaurant in use such as daily, set menu, special events and a la carte menu. Control food and wage costs to achieve the maximum profitability. Cooperate with F&B team to ensure food production consistently meets or exceeds the expectation of guests. To lead the Hygiene Team as first line Hygiene Team Leader, to guarantee the completion of hygiene schedules to ensure plant and environment are maintained to a high standard through the effective deployment of resources, forward planning and continuous improvement.

Thông tin tham khảo

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