Hoteljob MV: "Tôi Là Nhân Viên Khách Sạn": Xem Ngay

Hoteljob.vn ra mắt phiên bản App Mobile cho 2 hệ điều hành IOS (Tại đây) và Android (Tại đây)
Nguyễn Bảo Minh

Nguyễn Bảo Minh

Hồ sơ 5 sao vàng 33 Lượt xem hồ sơ

Nam, 12/06/1997, 28 tuổi

26 Nguyễn Xí,Phường 26,Quận Bình Thạnh

Cập nhật: 01/07/2025

  • Chia sẻ:

Thông tin liên hệ

Hồ sơ ứng viên có số điện thoại, email và bao gồm 1 cv đính kèm.

Thống kê kết quả liên hệ của các nhà tuyển dụng Số lượt Thời gian liên hệ gần nhất
Liên hệ thành công 0 Chưa có
Liên hệ không thành công 0 Chưa có
Kinh nghiệm làm việc
Từ 5 đến 10 năm
Vị trí
Nhân viên
Mức lương mong muốn
Thỏa thuận
Nơi mong muốn làm việc
HCMC
Ngoại ngữ
Tiếng Anh (Khá)
Quy mô công ty lớn nhất từng làm
5 sao
Công việc mong muốn
Bếp
Lĩnh vực
Khách sạn/ Khu căn hộ, Resort/ Khu Du lịch, Nhà hàng/ Bar/ Pub

Giới thiệu bản thân

Experienced culinary professional with over 7 years of hands-on experience in high-end kitchens, ranging from Michelin-selected fine dining to upscale hotel and fusion restaurants. Skilled in managing multiple kitchen sections including grill, pasta, and buffet, with a track record of leading teams, training junior staff, and maintaining exceptional hygiene and food safety standards. Recognized for precision in execution, versatility across cuisines, and dedication to quality and consistency. Eager to bring strong culinary expertise and a collaborative mindset to a dynamic, guest-focused kitchen environment.

Trình độ học vấn chuyên môn

Kĩ năng

Kinh nghiệm làm việc

Demi Chef tại Captain Phook

3/2020 → 6/2021 (1 năm 3 tháng)

TPHCM

- Oversaw day-to-day kitchen operations, including prep coordination, service timing, and cleanliness. - Led the team and managed service flow in head chef’s absence. - Monitored inventory levels and placed accurate daily orders - Co-trained new hires on food prep and station workflow, improving prep speed and consistency.

CDP tại Nomu Iyakaza

12/2021 → 2/2023 (1 năm 2 tháng)

TPHCM

- Worked at a fusion Japanese izakaya restaurant that serves omakase and a la carte menus. - Rotated across all kitchen sections on demand,building versatility in hot line, cold dishes and grill techniques. - Managed inventory and place daily orders,ensure consistent stock levels. - Supervised 3 line cooks,providing guidance and quality checks during prep and service to ensure dish consistency. - Conducted final quality checks for taste and presentation, ensuring high guest satisfaction with every plate served. - Provided coverage during head chef absence,overseeing kitchen operations,managing orders,and connecting service team.

Commis 1 tại Da Vittorio Saigon (The Reverie Saigon)

4/2023 → 2/2024 (10 tháng)

TPHCM

- Worked at Michelin-selected fine dining restaurant in HCMC, contributing to guest experiences through meticulous culinary execution. - Led the Pasta section, handling all aspects of mise en place and service for handmade pasta dishes. - Strictly followed Da Vittorio’s plating, portioning, and recipe standards to ensure consistency in every service. - Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines. - Assisted in stock management and placed daily inventory orders to ensure smooth kitchen operations. - Prepared station ahead of service, ensuring readiness and minimizing prep delays. - Trained and mentored new team members in pasta preparation and station workflow, ensuring rapid onboarding. - Collaborated with chefs across sections to execute coordinated plating and timely service during high-volume seatings.

Commis 1 tại Hotel Des Arts

5/2024 → 5/2025 (1 năm )

TPHCM

The Albion by Kirk Westaway (moved from 11/2024) - Led the Grill section, ensuring timely and high-quality preparation of grilled dishes during service. - Prepared and cooked all meat items for à la carte and set menus, maintaining - consistency and quality aligned with restaurant standards. - Assist in kitchen operation. - Ensure everything is on track in service time. Main Kitchen - Collaborated with senior chefs to plan rotating buffet menus for breakfast, - - lunch, and dinner, tailored to guest preferences. - Supervised daily food preparation, verifying quality, taste, and portion control to meet 5-star hotel standards. - Directly cook and serve dishes based on hotel standards and ensure proper food hygiene and safety procedures. - Manage inventory and daily orders. - Hygiene control – Cleaning Schedule. Ensure that all records for the criterion board are maintained. - Assisted in training new staff and supervising staff.

Mong muốn về công việc

Giải thưởng

Thông tin tham khảo

Chia sẻ:

Mã QR giới thiệu

Đánh giá profile

Hỗ trợ qua Facebook Messenger Hỗ trợ qua Zalo