CHEF DE PARTIE tại MIA SAIGON - LUXURY BOUTIQUE HOTEL

9/2025 → Hiện tại

Ho Chi Minh

- 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

9/2017 → 11/2018 (1 năm 2 tháng)

CA 92708, US

- 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.

12/2018 → 7/2019 (7 tháng)

CA 92618, US

- 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

1/2020 → 9/2025 (5 năm 8 tháng)

Ho Chi Minh, Vietnam

- 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.

Star of the month

6/2024

Excellent working services at hotel Majestic Saigon

Nguyen Thi Xuan Dao - Deputy of General Manager

HOTEL MAJESTIC SAIGON

dao.nguyen@majesticsaigon.com - 0909483378