Kho tài liệu 
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Việc làm thêm
Harald Rinderle
254 Lượt xem hồ sơ
Nam, 25/12/1970, 54 tuổi
1 Hau Giang/ Phuong 11/ Quan 6/ TP HCM
Cập nhật: 18/06/2023
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 1 cv đính kèm.
| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Trên 20 năm
Trưởng bộ phận/ Trưởng phòng
Thỏa thuận
Toàn Quốc
Tiếng Anh (Giỏi)
5 sao
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Kĩ năng
| Profiency in MS offices | |
| Opening Experience | |
| Budgeting | |
| Concept Development | |
| Revenue Analysis | |
| Operation Managment | |
| SOP Development and Implementation | |
| Multi-outlet management | |
| Menu Design | |
| Menu Enginering | |
| Banqueting/ Out-catering | |
| Staff Development | |
| Kitchen Design |
Kinh nghiệm làm việc
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Opening Team (Contract) tại Loloata Private Island Resort
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Loloata Private Island Resort is a newly opend 5* Luxury Resort, with 4 F&B outlets plus catering for up to 300pax. Achievements & Tasks: > Developed SOP's, implemented systems and policies. > Establish kitchen manning in conjunction with GM. > Setting up par-levels and order systems with Purchasing officer. > Developed menus with recipes and costing for all F&B outlets. > Purchased kitchen equipment and setup maintenance systems. > Implemented International food safety standards, manuals and train staffs.
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5/2016 → 6/2019 (3 năm 1 tháng)
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he Grand Papua Hotel is a 5* property, flagship of Coral Seas Hotels and part of Raddison Individual. With 5 F&B outlets plus catering and since 2016 winner of the World Luxury Hotel Award. Achievements & Tasks: > With 5 F&B outlets plus catering and since 2016 winner of the World Luxury Hotel Award. > Reduced food cost by 3%.and stayed below budget guidelines. > Implemented new policies and operational procedures. > Running a successful team that catered for the Head of States during the APEC. > Developed new menus and promotions on a regular basis, with information gathered thru menu engineering. > Employ, train and develop kitchen staff to minimize staff turnover. > Implement HACCAP food safety standards.
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12/2014 → 6/2016 (1 năm 6 tháng)
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Auckland, New Zealand
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