Attentive chef with 23 years of experience in culinary sector. Well-versed in managing kitchens with banquet functions & all-day dining, Fine dining and cooking well both Western and Asian cuisines, Vietnamese cuisines, international cuisines; setting well buffet or a-la-carte menu and as well pre –opening hotel Create menu as well plan and control food cost and do well recipe, costing, budget manning and budget expense Do well setup rotation buffet ,change concept setup rotation breakfast buffet ,as well training plan and food presentation Credentials include the ability to motivate staff and to ensure cohesive kitchen operations. Emphasis on creating innovative dishes, using fresh, seasonal produce, and meeting a wide range of dietary limitations.