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Từ 5 đến 10 năm
Tổng giám đốc/ Giám đốc
Trên 60 triệu
HCMC
Tiếng Anh (Giỏi), Tây Ban Nha (Khá)
5 sao
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Kĩ năng
Kinh nghiệm làm việc
Executive Chef tại Sapporo Japanese Restaurant
7/2017 → 8/2018 (1 năm 1 tháng)
Boston
Developed kitchen staff through training, disciplinary action and performance reviews. Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique. EDUCATION Scheduled and received food and beverage deliveries, adhering to food cost and budget. Oversaw business operations, inventory control, and customer service for restaurant. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Kept labor at or below 23% to support business profit targe
Sous chef tại The Roosevelt Hotel
8/2018 → 3/2020 (1 năm 6 tháng)
New York City
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Established and updated staff schedules and assignments to optimize coverage of peak times. Ensured clean, sanitized kitchen in adherence with health laws stated by local, state, federal and OSHA. Ability to monitor large kitchen staff and attain goals within assigned time. Wrote and submitted mandatory reports as required to Executive Chef and Hotel Managers.
Sous chef tại Zuma Collaborate with Four Seasons
10/2021 → 10/2022 (1 năm )
Boston
Responsible for exercising discretion and independent judgment with respect to the BOH Department, as assigned, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances. Planned and directed high-volume food preparation in fast-paced environment. Mentored over 30 kitchen staff to prepare each for demanding roles. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Current in Culinary Trends Inventory P&L Management. 10/2022 to CURRENT Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels. Cultivated positive relationships with vendors to source best ingredients at best prices. Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Excutive Sous Chef tại Gordon Ramsay North America collaborate with Mandarin Oriental
10/2022 → Hiện tại
Boston
Manage day to day activities of the kitchen plan to keep the kitchen of 32 professional staffs to run smoothly for 24/7. Working in tandem with a team of managers( Executive chef, restaurant manager, banquet manager and hotel manager) to ensure overall success of the restaurant and hotel. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Recruit, hire and train all staff members. Manage P&L to keep track of the business finances.