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LÊ HỮU TÚ

LÊ HỮU TÚ

Hồ sơ 5 sao 605 Lượt xem hồ sơ

Nam, 10/11/1980, 43 tuổi

13/2, Street 15, Area 1, Binh Trung Tay Ward, TDC, HCMC

Cập nhật: 08/07/2024

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Kinh nghiệm làm việc
Trên 20 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
Thỏa thuận
Ngoại ngữ
Tiếng Anh (Khá)
Quy mô công ty lớn nhất từng làm
1.000 - 4.999
Công việc mong muốn
Ẩm thực, Bếp, Khác

Giới thiệu bản thân

Kitchen equipment operation Recipes and menu planning Vendor management Strategic planning Food plating and presentation Business operations Creativity Critical thinking

Trình độ học vấn chuyên môn

Quatest 3

GMP & HACCP by Quatest 3 - Khác

2015 → 2015

GMP & HACCP by Quatest 3

SGS Vietnam Ltd

HACCP by SGS Vietnam Ltd - Khác

2015 → 2015

HACCP by SGS Vietnam Ltd

Vietnam Airline

Building The Work Efficiency Evaluation System by BS & KPI s Tool - Khác

2014 → 2014

Building The Work Efficiency Evaluation System by BS & KPI s Tool

Malaysia Airlines

Malaysia Airlines Basic & Intermediate Halal Training - Khác

2014 → 2014

Malaysia Airlines Basic & Intermediate Halal Training

New World Hotel Saigon

Train The Trainers - Skills Training - Khác

2013 → 2013

Train The Trainers - Skills Training

New World Hotel Saigon

Train The Trainers - Group Training - Khác

2013 → 2013

Train The Trainers - Group Training

Park Hyatt Saigon

Code of Business Conduct and Ethics Training Program - Khác

2012 → 2012

Code of Business Conduct and Ethics Training Program

ServSafe - Food Handle Training

ServSafe - Food Handle Training - Khác

2011 → 2011

ServSafe - Food Handle Training

Hyatt on Skill & Standards Level I, II, III, IX

Hyatt on Skill - Khác

2007 → 2007

Hyatt on Skill

Ecolab Ltd.(Thailand)

ECOLAB training - Khác

2005 → 2005

ECOLAB training

Healthcare Department of Ho Chi Minh City

Food Hygiene Safety - Khác

2004 → 2004

Food Hygiene Safety

Hanoi Tourism School

Culinary - Trung cấp

1997 → 1998

Culinary

Kĩ năng

Kitchen equipment operation
Recipes and menu planning
Vendor management
Strategic planning
Food plating and presentation
Business operations
Creativity

Kinh nghiệm làm việc

F&B CONSULT-SETUP Executive Chef & Operation Manager on duty tại VẠN CHÀI INVESTMENT DEVELOPMENT JOINT STOCK COMPANY

3/2020 → 11/2022 (2 năm 8 tháng)

HCMC

+ Restaurants, Event, Weddings center area... in the VungTau City with a capacity of 1500 guests... + Restaurants, Weddings and Event center area in KyAnh, HaTinh with a capacity of 2500 guests... + Green Eco resort in HaTinh city - Equipment schedule on construct - Achievement of budgeted food sales, beverage sales, labour costs and profitability. - Market analysis, determine the goal of building new restaurants - Managing food and beverage operations within budget and to the highest standards - Overall responsibility for the restaurant’s daily operations. - Liaising with the relevant companies for items orders. - Creating new dishes and beverage menus. - Interviewing and hiring new staff. - Maintaining/raising the food’s profit margins for your employer. - Monitoring and controlling stock levels. - Ensuring correct stock rotation procedures are followed. - Implementation of health and safety procedures in the restaurant. - Estimating costs and ensuring all purchases come within budget. - Taking care of the restaurant’s accounts and creating a work roster. - ..........................................

F&B CONSULT-SETUP - Executive Chef on duty tại WASS - WESTERN AUSTRALIAN SCHOOL SYSTEM

10/2019 → 12/2019 (2 tháng)

HCMC

Executive Chef on duty

F&B CONSULT-SETUP - Executive Chef on duty tại Hanh Phuc International Hospital

3/2019 → 10/2019 (7 tháng)

HCMC

In charge F&B

F&B CONSULT-SETUP - Executive Chef on duty tại AMERICAN INTERNATIONAL HOSPITAL

12/2018 → 3/2019 (2 tháng)

HCMC

- Established the equipment plan & services department is dedicated to providing patients & walk in customer with an exceptional service whilst they are a guest in American International Hospital. Provide a range of menus to meet the dietary and nutritional needs of all American International Hospital's patients at highest quality, costing, manpower…

F&B CONSULT-SETUP - Executive Chef on duty tại CONSULTANT FOR ADEN SERVICE COMPANY AT UNIVERSITY MEDICAL CENTER( UMC HCMC)

10/2017 → 9/2018 (11 tháng)

HCMC

Established the equipment plan & services department is dedicated to providing patients & walk in customer with an exceptional service whilst they are a guest in University Medical Center. Provide a range of menus to meet the dietary and nutritional needs of all University Medical Center's patients at highest quality, costing, manpower… • Open Site at Intel Company - High Tech Park, Tan Phu Ward, District 9, HCMC

F&B CONSULTANT tại PRIVATE BUSINESS & F&B CONSULTANT FOR SASCO COMPANY (SOUTHERN AIRPORT SERVICE JOINT STOCK COMPANY)

10/2016 → 8/2017 (10 tháng)

HCMC

• Equipment schedule on construct • Achievement of budgeted food sales, beverage sales, labour costs and profitability. • Market analysis, determine the goal of building new restaurants • Managing food and beverage operations within budget and to the highest standards • Overall responsibility for the restaurant’s daily operations. • Liaising with the relevant companies for items orders. • Creating new dishes and beverage menus. • Interviewing and hiring new staff. • Maintaining/raising the food’s profit margins for your employer. • Monitoring and controlling stock levels. • Ensuring correct stock rotation procedures are followed. • Implementation of health and safety procedures in the restaurant. • Estimating costs and ensuring all purchases come within budget. • Taking care of the restaurant’s accounts and creating a work roster. • - ..........................................

Head Chef & Operation manager tại NAPOLIS LTD

2/2016 → 10/2016 (7 tháng)

HCMC

• Managing food and beverage operations within budget and to the highest standards • Leading F&B team by attracting, recruiting, training and appraising talented personnel • Control and direct the food preparation process and any other relative activities • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings • Approve and “polish” dishes before they reach the customer • Plan orders of equipment or ingredients according to identified shortages • Arrange for repairs when necessary • Remedy any problems or defects • Fully in charge of hiring, managing and training kitchen staff • Oversee the work of subordinates • Estimate staff’s workload and compensations • Maintain records of payroll and attendance • Comply with nutrition and sanitation regulations and safety standards • Foster a climate of cooperation and respect between co-coworker

Sous Chef & Coordinator Chef tại VIETNAM AIRLINES CATERERS LTD. TAN SON NHAT INT'L AIRPORT, HCMC

2/2014 → 2/2016 (2 năm )

HCMC

Diversity among dining cultures and special nutritional requirements to offer a full range of meals to suit most dietary preferences. Vegetarian Meals - Children’s Meals - Religious Meals - Medical Meals - Other Special Meals • Create New Menu as all of Airlines requested by weekly, monthly... • Kitchen monitoring and organize training • Responsible for all food production including menu planning and standard setting to achieve brand objectives • Develop menus, food purchase specifications and recipes • Supervise staff • Develop and monitor food and labor budget for the department • Maintain highest professional food quality and sanitation standards • Create a modern Vietnamese menu with some western dishes.

Sous Chef: - take care of restaurant & event tại NEWWORLD SAIGON HOTEL

5/2013 → 2/2014 (9 tháng)

HCMC

Sous Chef: - take care of restaurant & event • Training • Control food cost • Menu & set menu • Focus FSMS • Assist executive souschef • - ..................................

Sous Chef tại PARK HYATT SAIGON - 02 LAMSON SQUARE

5/2005 → 4/2013 (7 năm 11 tháng)

HCMC

Sous Chef: - take care of restaurant & event • Training • Control food cost • Menu & set menu • Focus FSMS • Assist executive souschef • - ..................................

Cook tại RENAISSANCE RIVERSIDE HOTEL SAIGON - 15 TON DUC THANG, HCMC

12/2003 → 4/2005 (1 năm 4 tháng)

HCMC

• AØ La Carte • Dining buffet • BBQ poolside • Breakfast

Demi Chef tại BALANCE BAR

2/1999 → 8/2003 (4 năm 6 tháng)

Hà Nội, Việt Nam

• AØ La Carte

Apprentice tại Hòa Bình Hotel

9/1998 → 11/1998 (2 tháng)

Hà Nội, Việt nam

• Prepare and take care of breakfast t s station

Mong muốn về công việc

Vị trí Executive Chef, Head Chef, Bếp trưởng, R&D Executive Chef

Giải thưởng

Thông tin tham khảo

QUACH THIEN TUONG - Executive Chef

Tan Son Nhat Int'l Airport, Tan Binh District, HCMC, Vietnam

0838448367.@vn.com - 0838448367

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