Executive Chef. tại May Hotel

9/2016 → 6/2018 (1 năm 9 tháng)

HCMC

 Manage all restaurant and hotel kitchens.  Responsible food plate Europe, Asia, South America, and international dishes for guests staying at hotels, entertain in the dance hall, bar.  Deploying cuisine (buffet, bread fast, lune, dine, alacarte, fast food bar, set menu, finger food. Party) Western, Asian, Mexican, Italian, American, Spanish food.  Quality controll and preserving the best goods.  Planned business development, responsible for the design daily specials menu, weekly, monthly, created in the future market trends through market research for each dish, each type of fever , to the new menu. Research all the creative decoration motifs regret the jam session Party. Caving station, cocktails, tea bread, finger food, party reception International cuisine .. Wedding.  Support accounting department calculate Costs for parties, and quantitative 1 pax., And the major parties Involved.  Responsible management of the kitchen, staff training for food production, closed chain crew. Responsible for determining technical expertise, skills, produce the product, especially food and perfect.  Daily check to ensure equipments in good preservation, food safety, cleaning the freezer, coolers, cold storage, ensuring labor safety.  Assign daily briefings, monthly for each department, hot kitchen, cold Kitchen, kitchen bakery, the shift leader. Manage staffs to ensure they work on time and labor safety before and after work.

Teacher tại Saigon tourist school

9/2018 → 7/2021 (2 năm 9 tháng)

HCMC