Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Tif Minh
14 Lượt xem hồ sơ
Nữ, 23/07/1995, 30 tuổi
127/3 TA04, Tổ 6, Khu Phố 1, Thới An, Quận 12, TP Hồ Chí Minh
Cập nhật: 11/05/2026
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 0 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 3 đến 5 năm
Giám sát
N/A
100 - 499
Ẩm thực
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Mode Gakuen College of Fashion and Beautician
Fashion Business - Đại học
2016 → 2019
Kĩ năng
Kinh nghiệm làm việc
Sommelier tại Gia Restaurant – 1 Michelin Star Restaurant,
5/2022 → 4/2025 (2 năm 11 tháng)
Hanoi
Award-Winning Curation: Spearheaded the beverage program and refined the wine list to secure the Silver Star Award Asia 2025; established a curatorial vision that continues to provide long-term continuity for the restaurant’s beverage identity. High-Profile Guest Relations: Cultivated strong rapport with V.I.P. guests, including diplomats, industry leaders, and wine collectors, providing bespoke beverage service tailored to elite standards. Revenue Strategy & Growth: Driven a 35% year-over-year increase in beverage revenue through premium storytelling and strategic management of rare allocations (Burgundy, Champagne, Jura). Pairing Evolution: Managed the seasonal evolution of three bespoke beverage pairing menus such as wines, alcoholic and non-alcoholi. Ensuring precise alignment between the beverage narratives and the kitchen's creative vision.
Sommelier tại Anan Saigon & PAP 2.0 (Pot Au Pho) – 1 Michelin Star Restaurant, Ho Chi Minh City
7/2025 → 4/2026 (9 tháng)
Ho Chi Minh City
Beverage Revenue & List Expansion: Expanded the wine list to include more diverse terroirs and premium labels, contributing to a steady increase in beverage sales and higher average check value. Multi-Outlet Pairing Execution: Orchestrated and served daily wine pairings for both Anan’s tasting menu and PAP 2.0’s tasting menu, ensuring technical precision in flavor matching between modern Vietnamese cuisine and international wines. Standardized Service Delivery: Maintained strict Michelin-standard service protocols (glassware, temperature, decanting) in a high-volume, fast-paced environment, ensuring a consistent guest experience across 9 months of operation. Guest Feedback & Engagement: Effectively communicated wine narratives to an international clientele, leading to positive guest mentions regarding technical knowledge and service attentiveness. Team Mentorship & Briefings: Conducted daily pre-shift briefings and technical tastings for the service team to ensure accuracy in wine storytelling and pairing execution across both outlets. Service Coaching: Provided practical, on-the-floor coaching for junior staff on professional beverage service standards, including glassware handling and decanting techniques. Operational Maintenance: Managed regular stock counts and daily station replenishment to maintain service flow in a high-volume, Michelin-starred environment.
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