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Lê Duy Khang

Lê Duy Khang

Hồ sơ 5 sao 19 Lượt xem hồ sơ

Nam, 10/09/1997, 28 tuổi

Tổ 1, ấp Đường Bào, Xã Dương Tơ, Đặc khu Phú Quốc, An Giang

Cập nhật: 11/05/2026

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Kinh nghiệm làm việc
Từ 5 đến 10 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
20 - 30 triệu
Nơi mong muốn làm việc
Kiên Giang
Ngoại ngữ
N/A
Quy mô công ty lớn nhất từng làm
5 sao
Công việc mong muốn
Bếp
Lĩnh vực
Resort/ Khu Du lịch

Giới thiệu bản thân

With my experience working at InterContinental, I have learned and absorbed a lot about the operations of the IHG chain. And many years of experience at large restaurants and resorts, along with working in many environments and many different styles in the menu. I am confident that I can apply all my skills to develop in the new position at new restaurant. Above all, working in an extremely professional place and completely new to my culinary style will give me a lot of knowledge and improve myself to be able to achieve a higher position in the future.

Trình độ học vấn chuyên môn

SAIGONTOURIST HOTEL & TOURISM HIGH SCHOOL

Basic Asian food - Khác

2015 → 2016

Kĩ năng

Kinh nghiệm làm việc

Acting Chef de Partie at Sea Shack Restaurant tại InterContinental Phu Quoc Long Beach Resort

7/2023 → 6/2025 (1 năm 11 tháng)

Phú Quốc

* Sea Shack is an Asian-style beach restaurant and at the InterContinental. Inspired by the local dishes of each country to build the menu here. Helping customers have more experiences of Vietnamese and Asian cuisine. In addition, we also serve customers European-style dishes, Breakfast and BBQ on special occasions of the year. - Incharge Alacarte and check food before bring it to guest - Support Chef de Cuisine and Executive Chef for design new menu and kitchen operation - Control and cover food cost every month - Shift operations management - Ensure food safety and labor safety for employees - Conduct weekly staff training - Plan and purchase kitchen supplies based on daily sales - Always lead your team by example in a healthy working environment to bring customers unique moments - In the absence of the Sous Chef/Head Chef, I will conduct a briefing to ensure the operations of the hotel and restaurant.

Chef the Partie at Soi14 Restaurant tại DUSIT PRINCESS MOONRISE BEACH RESORT

6/2025 → 12/2025 (5 tháng)

Việt Nam

* Soi14 Restaurant with a variety of authentic Thai dishes brings guests staying at Dusit Princess Moonrise a different culinary experience right in Vietnam. The harmonious scenery of the ocean, the most beautiful sunset view in Phu Quoc along with delicious dishes here is a wonderful thing. - Incharge Alacarte and check food before bring it to guest - Support Chef de Cuisine and Executive Chef for design new menu and kitchen operation - Control and cover food cost every month - Shift operations management - Ensure food safety and labor safety for employees - Conduct weekly staff training - Plan and purchase kitchen supplies based on daily sales - Always lead your team by example in a healthy working environment to bring customers unique moments - In the absence of the Sous Chef/Head Chef, I will conduct a briefing to ensure the operations of the hotel and restaurant.

Sous Chef at Main Kitchen tại TUI BLUE Villa Retreat Phú Quốc

12/2025 → Hiện tại

Phú Quốc

*TUI BLUE is a luxury hotel and resort brand renowned for its modern design style, focusing on local experiences and wellness. In Vietnam, the brand has several prominent locations, especially beachfront resorts such as Nha Trang, Nam Hoi An, Tuy Hoa, etc. A special feature is the menu at the central restaurant, which always showcases the unique flavors of each locality. Guests staying at TUI BLUE Villa Retreat Phu Quoc are sure to enjoy delicious and distinctive local cuisine. - Create a schedule for running the kitchen and restaurant programs for each time of the year. - Create a new menu for the restaurant on an annual basis and calculate the cost for each menu. - Create a quarterly employee evaluation plan. Propose rewards or promotions for employees to foster a competitive and productive work environment. - Incharge Alacarte and check food before bring it to guest - Support Chef de Cuisine and Executive Chef for design new menu and kitchen operation - Control and cover food cost every month - Shift operations management - Ensure food safety and labor safety for employees - Conduct weekly staff training - Plan and purchase kitchen supplies based on daily sales - Always lead your team by example in a healthy working environment to bring customers unique moments - In the absence of the Sous Chef/Head Chef, I will conduct a briefing to ensure the operations of the hotel and restaurant.

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