Thành Võ Quý

I graduated with a major in Home Economics, where I built a strong foundation in nutrition, food safety, menu planning, and cost control. This background allows me to approach pastry not only from a technical perspective but also with a clear understanding of quality, consistency, and guest expectations in a professional kitchen.

I am disciplined, detail-oriented, and highly adaptable. I work well in fast-paced, international environments and always aim to improve my techniques and efficiency. I take pride in maintaining standards and contributing positively to the team.

My goal is to continue growing in a 5-star hotel environment, refine my skills to a higher level, and contribute to delivering exceptional bakery products and memorable guest experiences.

Set up bread station for breakfast service
Experienced in making various types of bread:
Baguettes, sandwiches, pizza dough, naan, tortilla, pita
Laminated pastries: croissant, pain au chocolat, pain suisse, fruit Danish, raisin rolls
Sweet breads: soft rolls, Papparoti