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

QUACH THIEN TUONG - Executive Chef

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

0838448367.@vn.com - 0838448367