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Từ 3 đến 5 năm
Nhân viên
5 - 8 triệu
Toàn Quốc
Tiếng Anh (Khá)
4 sao
Bếp
Giới thiệu bản thân
Trình độ học vấn chuyên môn
LÊ QUÝ ĐÔN
Trung học
2013 → 2016
Kĩ năng
sử dụng dao cắt thái cơ bản | |
cầm chảo ra món giơn giản | |
Profiency in MS offices | |
sắp xếp công việc |
Kinh nghiệm làm việc
Japanese commis chef tại Towa Japanese ciusine
3/2021 → / (4 năm 3 tháng)
Ho Chi Minh City
Help Excutive chef for all food preparation ensure enough food; be in charge of restaurant, a la carte and set menu, and presentation of food quality. Daily checklist, keep hygiene at workplace by HACCP standard. *Responsibility: • Mise en place enough Food for operation, minimise food wastage • Responsible for food quality and ingredients as always fresh • Has knowledge of cooking techniques • Follow the standard recipes • Stock control by FIFO, organise stores as HACCP standard • Follow food safety program
Cook 1 and demi chef tại THE CODE HOTEL & SPA
4/2019 → 2/2021 (1 năm 10 tháng)
Da Nang City
Working under supervise of Executive Chef , responsible for all food mise en place, in charge of buffet line in restaurant , and also work cooking at restaurant in hotel *Responsibility • Set up buffet • Cooking for hotel staff • Schedule and coordinate the work of chefs, cook and other kitchen employees to ensure the food preparation is economical, technically correct and within the budget • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps • Ensure the high standards of hygiene, cleanliness and safety are maintained in kitchen at all times • Ensure proper purchasing, receiving and food storage standards in the kitchen • Plans menu for restaurant in use as daily, set menu, special events and a la carte menu • Make order, check delivery • Support executive chef make menu and give idea for new menu • Checked weekly pantry inventory and dry goods • Responsible for production of breakfast, lunch and dinner menus and set-up/organization of
Commis 1 tại Eden Hotel Da Nang
8/2018 → 3/2019 (6 tháng)
Da Nang City
Working under supervise of Executive Chef , responsible for all food mise en place, in charge of buffet line in restaurant , and also work in hotel outlet providing Vietnam , Italian style of food and other favorite fast food *Responsibility: • Help breatfast and set menu • Cooking for hotel staff • Checked a quality of food in the supplier • Make order, check delivery • Support executive chef make menu and give idea for new menu • Mise en place enough Food for operation, minimise food wastage • Responsible for food quality and ingredients as always fresh • Has knowledge of cooking techniques • Follow the standard recipes • Stock control by FIFO, organise stores as HACCP standard • Follow food safety program
Commis tại Viettowns Restaurant
6/2016 → 7/2018 (2 năm )
Hoi An City
Assist Excutive chef for all food preparation ensure enough food; be in charge of buffets, a la carte and set menu, and presentation of food quality. Daily checklist, keep hygiene at workplace by HACCP standard. * Responsibility: • Mise en place enough Food for operation, minimise food wastage • Responsible for food quality and ingredients as always fresh • Has knowledge of cooking techniques • Follow the standard recipes • Stock control by FIFO, organise stores as HACCP standard • Follow food safety program