Demi Chef The partie tại Sheraton Saigon Hotel & Towel - Saigon Cafe International buffer Restaurant

3/2015 → 1/2019 (3 năm 10 tháng)

TPHCM

❖ Demi chef The Partie Kitchen - Assist the chef in preparing buffet and alacarte menus. - Training to improve skills in setting set menus and menu items. - Design the overall menu. - Create new dishes on the Asian menu. - Train Casoul labor in the kitchen area on serving tasks for buffet guests at the restaurant. - Support providing a buffet of standard ingredients - alacarte - outside food. - Alternate shifts: morning - afternoon - night. 2016: + Apprentice Kitchen - Support providing a buffet of standard ingredients - alacarte - outside food. - Check raw kitchen products. - Clean up and arrange cold storage, alacarte, and seasoning to prepare a buffet for the next day. - Serving alacarte food to room guests, restaurant guests, and fine wine. + Commis Kitchen - Train Casoul labor in the kitchen area on serving tasks for buffet guests at the restaurant. - Support university staff in kitchen knowledge - handling work, issues regarding restaurant standards and in the kitchen area. - Clean up and arrange cold storage, alacarte, and seasoning to prepare a buffet for the next day. 2015: Casoul labor kitchen - Line station service performance: Morning Egg Station - Noodle - Station - Grill Station - BBQ station. - Preparing vegetables - seafood - meat - marinating - preparing food, operating buffet. - Arrange food storage and handle damaged goods (food in - food out). - Transporting goods, arranging food classification (Vegetables - Meat - Seafood - Milk - Butter - Nuts). - Check food date - save food samples. - Refill food, clean buffet area. 2014: Casoul labor stewward - Support step up outside buffet - wedding - BBQ wine bar. - Handling service equipment and utensils in the restaurant/ - Clean the kitchen area. - Arrange and set up the buffet counter.

Chef de partie tại Zazz Ubar Hotel

1/2019 → 1/2020 (1 năm )

TPHCM

Mainly responsible for the night shift at the hotel, regarding the order needs of guests. - Prepare ingredients for buffer – alacarte – outside counter. - Check raw kitchen products (dried food - spices - poultry - seafood). - Proposing directions for handling goods and leftover food, adjusting the balance of food to suit the number of guests. - Serving food and being responsible for alacarte menus. - Support university staff in kitchen knowledge - handling work, issues regarding restaurant standards and in the kitchen area. - Alternate shifts: morning – afternoon – night. - Set up dishes according to daily, weekly, and monthly menus. - Support superiors in planning menu projects, dividing plans and tasks for employees. - Supervise the work process of subordinate employees. - Check cooking temperature – food storage temperature at warehouses.

Chef de partie tại Vinpearl Landmark 81, Autograph Collection

1/2022 → 3/2024 (2 năm 1 tháng)

TPHCM

Assist the head chef in planning party menus, menus and work plans. ❖ Demand Creation Chef in the South - Develop and learn more about Fusion - Fine dining. - Assist the head chef in operating the work area. - Create and develop diverse recipes with regional flavors. - Build a professional kitchen environment, ensure proper operation and development process. - Learn more about Banquet - VIP, Chinese - Tay Bac - Hanoi Style cuisine - Proposing directions for handling goods and leftover food, adjusting the balance of food to suit the number of guests. - Mainly responsible for the night shift at the hotel. - Train Casoul labor in the kitchen area on serving tasks for buffet guests at the restaurant. - Plan and arrange working routes for large parties - VIP guests, pay attention to guests with special food allergies. - Divide the route when there is outside - universitates parties.

Demand Creation Chef in the South tại Unilever Food Solutions

3/2024 → 6/2025 (1 năm 3 tháng)

TPHCM

- Finding high potential customers and preparing necessary tools & materials (samples, fresh ingredients, price list, selling story etc.) - Making an appointment with the decision maker of the operator. - Presenting (cooking demo/masterclass) and handling objections. - Listening and questioning (understanding customer's pain point) - Role in creating product demand for customers. - Develop and create recipes for hot pot bases, marinades, dipping sauces, and grilled dishes from the company's products. - Participate and come up with ideas for company parties and events in the Ho Chi Minh area. - Joing in Unilever's training courses on communication-negotiation and product development courses in Vietnam. - Discuss the cultural origins of food in Thailand, types of cuisine - spices - and ideas for fusion dishes to suit Vietnamese. - Participate in brainstorming ideas and cooking dishes for the company's 2025 future menu.

Chef Of The Month

7/2016

Nhân viên bếp xuất sắc của tháng trong bếp tại Sheraton Saigon Hotel & Towel

Minh Thành - Executive Chef

Food Solutions

trannhan1603996@gmail.com - 0939249819