HOÀNG DŨNG
Executive Sous Chef
With nearly 10 years of experience in Western cuisine, formal training in the United States, and a proven track record across diverse restaurant and hotel environments, I bring a strong foundation in culinary excellence and operational leadership.
I aim to advance within a dynamic, high-end hospitality setting where I can elevate culinary standards, lead and develop high-performing kitchen teams, and consistently deliver exceptional dining experiences that drive guest satisfaction and business success.
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
14/04/2026
Thông tin cơ bản
Kinh nghiệm làm việc
Từ 5 đến 10 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
20 - 30 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
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Strong cooking techniques 80%
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Knowledge of French cuisine, Italian cuisine, and classic sauces 80%
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Time management under pressure 100%
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Teamwork and clear communication 80%
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Food safety and hygiene (HACCP standards) 100%
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Cost control and portion management 80%
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Good palate and plating skills 80%
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Professional attitude and consistency 100%
Học vấn - Chuyên môn
ORANGE COAST COLLEGE
Associate in Science- Advance Culinary Art - Cao đẳng - 2013 - 2018
Kinh nghiệm làm việc
CHEF DE PARTIE tại MIA SAIGON - LUXURY BOUTIQUE HOTEL
Ho Chi Minh - 9/2025 - Hiện tại
- Food Preparation & Quality Control.
- Monitor food quality and freshness at all times.
- Supervise and coordinate commis chefs in the assigned section.
- Minimize food waste and control costs effectively.
- Maintain cleanliness of workstations and kitchen equipment.
- Team Leadership & Training.
- Assist in performance evaluation and skill development of team members.
- Menu Development Support.
- Provide input for new Western menu items and seasonal promotions.
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 - 9/2025
- 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
