HOÀNG DŨNG
Chef De Partie
Thông tin cá nhân
Họ và tên
HOÀNG DŨNG
Giới tính
Nam
Ngày sinh
20/05/1994
Địa chỉ
Lê Văn Việt, Thủ Đức
Cập nhật
01/08/2025
Thông tin cơ bản
Kinh nghiệm làm việc
Từ 5 đến 10 năm
Vị trí
Giám sát
Mức lương mong muốn
12 - 20 triệu
Nơi mong muốn làm việc
Tiếng Anh (Giỏi)
Ngoại ngữ
Tiếng Anh (Giỏi)
Công việc mong muốn
Mong muốn về công việc
Progress to Sous Chef or Executive Chef; Develop a professional kitchen team; Drive revenue and control ingredient costs; Participate in culinary competitions or events; Continue learning and staying updated with Western culinary trends.
Kỹ năng
-
A la carte cooking skills 80%
-
Dishes decoration Skills 60%
-
Leadership skills 60%
-
Management skills 60%
-
Ingredient inventory control skills 80%
Học vấn - Chuyên môn
ORANGE COAST COLLEGE
Associate in Science- Advance Culinary Art - Cao đẳng - 2013 - 2018
Kinh nghiệm làm việc
Line Cook tại THE RECESS ROOM RESTAURANT
CA 92708, US - 9/2017 - 11/2018
- Cook all menu items assigned by the Head Chef, Sous Chef or Kitchen supervisor according to the restaurant's recipe and presentation standards.
- Maintain cleanliness and organization of the station during and after each service.
- Ensure that all dishes are prepared to the highest quality standards, following recipe guidelines and portion control.
- Cook food to order, ensuring all dishes are done to the correct temperature, texture, and presentation.
- Operate cooking equipment such as grills, fryers, stoves, and ovens.
- Maintain and organized workflow to ensure food is delivered promptly to the front-of-house staff while minimizing wait times for customers.
Line Cook tại LEFT COAST BREWING CO.
CA 92618, US - 12/2018 - 7/2019
- Prepare and cook all menu items assigned by the Head Chef, Sous Chef or Kitchen supervisor according to the restaurant's recipe and presentation standards.
- Set up the kitchen line with all required ingredients and tools for each shift.
- Maintain cleanliness and organization of the station during and after each service.
- Ensure that all dishes are prepared to the highest quality standards, following recipe guidelines and portion control.
- Cook food to order, ensuring all dishes are done to the correct temperature, texture, and presentation.
- Operate cooking equipment such as grills, fryers, stoves, and ovens.
- Maintain and organized workflow to ensure food is delivered promptly to the front-of-house staff while minimizing wait times for customers.
Chef de partie tại HOTEL MAJESTIC SAIGON
Ho Chi Minh, Vietnam - 1/2020 - Hiện tại
- Created and developed new dishes for the restaurant/ hotel seasonal menus.
- Introduced and cooked the restaurant's dishes.
- Trained junior chefs and supported their culinary development.
- Led kitchen staff and supervised daily food preparation.
- Responsible for side dishes.
- Determining food portions.
- Maintained kitchen hygiene and adhered to food safety regulations.
- Controlled ingredient inventory and ensured proper food storage.
Thông tin tham khảo
Nguyen Thi Xuan Dao
Deputy of General Manager - HOTEL MAJESTIC SAIGON
dao.nguyen@majesticsaigon.com - 0909483378