Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Nguyễn Bảo Minh
896 Lượt xem hồ sơ
Nam, 12/06/1997, 28 tuổi
318/5 Trịnh Đình Trọng,Phường Tân Phú,HCM
Cập nhật: 30/10/2025
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 2 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 |
Từ 5 đến 10 năm
Nhân viên
12 - 20 triệu
HCMC
Tiếng Anh (Khá)
5 sao
Bếp
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Saigontourist Hospitality College.
Vietnamese Cuishine - Khác
2019 → 2020
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 a Michelin-selected fine dining restaurant in HCMC, helping create great guest experiences with careful and precise cooking. -Led the Pasta section, handling mise en place, daily prep, and service for fresh handmade pasta. -Followed Da Vittorio’s plating, portioning, and recipe standards to keep dishes consistent every time. -Kept hygiene and food safety at the highest level, following Health & Safety and HACCP guidelines. -Helped manage stock and placed daily inventory orders to keep the kitchen running smoothly. -Trained new team members and collaborated with chefs across sections to deliver smooth, timely service during busy 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.
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