Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Tri Tai
153 Lượt xem hồ sơ
Nam, 08/03/2005, 21 tuổi
Q. Bình Thạnh, TP.HCM
Cập nhật: 26/03/2026
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 |
Từ 1 đến 3 năm
Nhân viên
Thỏa thuận
Toàn Quốc
Tiếng Anh (Trung bình)
5 sao
Bếp
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Cao Đẳng Bách Khoa Sài Gòn
Cooking technique - Cao đẳng
2020 → 2024
Kĩ năng
Kinh nghiệm làm việc
Commis II tại Sumo Yakiniku
2/2023 → 2/2024 (1 năm )
Việt Nam
Performed basic preparation of meat, seafood, and vegetables in accordance with kitchen standards. Assisted in batch preparation and replenishment during service to maintain service continuity. Executed existing menu items, including cooking, plating, and service execution, under senior chef supervision. Supported hot kitchen operations during peak service hours, maintaining speed and coordination. Checked delivered goods and ingredients, reporting any defects, quality issues, or discrepancies to senior chefs. Followed SOPs for temperature control, food handling, and waste management. Assisted in scheduling and assigning weekly kitchen cleaning duties to ensure hygiene and operational standards. Trained and supported other kitchen staff, contributing to smooth daily kitchen operations.
Commis tại Vinpearl Phu Quoc
3/2024 → Hiện tại
Việt Nam
Executed daily mise en place for assigned station, ensuring service readiness and consistency. Performed basic food preparation for red meat, poultry, and seafood. Assisted in the preparation of classical Western sauces and stocks, including the five mother sauces, demi-glace, and Bolognese. Supported the production of basic Western garnishes and decorative elements, such as tuile, gels, caviar, and infused oils. Assisted Demi Chef and Chef de Partie during service, maintaining speed and plating accuracy. Assisted in executing existing menu items, including à la carte and room service offerings. Assisted in executing pre-designed Western set menus (romantic, Italian, and Western menus) for guest reservations, supporting cooking, plating, and service execution under senior chef supervision. Carried out assigned tasks efficiently while supporting team members and maintaining smooth kitchen operations during prep and service. Handled weekly collection and delivery of kitchen supplies, including gas cylinders and dry goods, from the central warehouse to ensure uninterrupted kitchen operations. Complied with and maintained HACCP food safety and hygiene standards during food preparation and service.
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