TRAN LE TUYET

I would like getting a job that I can learn more skills, improve my languages and elevate myself. I am willing to have a challenges and difficulties

- Takes in charge of preparing, delivering, collecting and filing of all memos, correspondences regarding the kitchen operation.
- Keeps a well organized filing system.
- Ensures the office and the kitchen are well equipped with stationary, requisition books and other items needed from the material store.
- To do daily submit the food items and order the non-food items for kitchen operation.
- Accept and check the receiving item in Procure.
- Keeps an up to date attendance record of expat Chefs at all times.
- Prepares leave and holiday papers for the expat Chefs ready to be signed by the Executive Chinese Chef and HOD.
- Maintains an updated record on food costs of A La Carte, Dimsum, Monthly Promotion, Season Promotion.
- Keeps the first aid box full at all times.
- Keeps the office clean and tidy at all times.
- Does not discuss any private, confidential matters regarding the WPH operation to other staff members.
- Does not print out or pass on any documents/ recipes/ menus from the filing system or computer to any person without the approval of the Executive Chinese Chef or Assistant Executive Chinese Chefs.
- Performs duties which might be assigned from time to time by the Executive Chinese Chef or Assistant Executive Chinese Chefs.

- Deliver and manage customers requirements. Building rapport with the customers, always strive to deliver excellent service at all times.
- Skills in handling information, handling cases and making reports in writing or directly.
- Adaptability and flexibility at work.
- Willing to make decisions appropriate to each case.
- Willing to learn beyond my scope of work.
- Listening to what customers recommend, what colleagues advice.
- Pay attention to some advice from our boss and always be ready for learning new skills.
- Always follow the discipline and give opinion to improve the company better.
- Team player, cooperate well within the department and with other departments.
- Takes full responsibility of actions. Willing to improve to become more productive in work.
- Demonstrates knowledge to anticipate issues or problems and takes action to prevent future concerns.

- Check email everyday and update Customer's requirements when received.
- Check drawing version, material price and notify Customer in changing.
- Create purchase order, after that announce to Purchasing Department, Design Department and Producing Department.
- Following Product Sample, receive Master Color Panel, forward to Painter to make Copy Color Panels and send them back to Customer for approval.
- Working overtime base on job requirements.

- Check the function and prepare food by following the menu.
- Ensures all equipment in the kitchen is properly maintained and in working order.
- Prepare the market order list as daily after checking all ingredients of food in chillers, stores and cool rooms to avoid food wasting.
- Receive food for the section, check quality and quantity.
- Support Chefs about documents, transfer items on system, goods issue, goods receipt, inventory everymonth, food cost control, food cost menu,...

- Arrange, look after and refill the food for buffet breakfast.
- Receiving and checking items that supplier send everyday.
- Preparing for set lunch, all day dining.
- Check store and order the food items.
- Keep clean store, inventory every month.
- Support Chef as coordinator: order market list, check “employee time sheet”, refill all form in kitchen, urgent foods if necessary,…
- Working and training overtime.

chef.vietdong@gmail.com - 097 8810 779