Huỳnh Trí Hùng

Tìm việc Bếp trưởng, khu vực tỉnh Đà Nẵng, Quảng Nam, Khánh Hòa, Kiên Giang.

* Jun 2018 to now Executive Chef at Silk Path Grand Resort & Spa Sapa, Lao Cai (5 star)
* Jun 2014 to 2018 Executive Chef at Becamex Hospitality, Becamex Hotel Thu Dau Mot and Becamex Hotel New City Binh Duong
November 2010 to May 2014 Executive Sous Chef at Sheraton Nha Trang Hotel & Spa (5 star)
26-28 Tran Phu Street, Nha Trang City, Vietnam
Responsibilities included:
 Maintain kitchen EHC hygiene and safe food storage and rotation. Follows all records are met in each outlet.
 Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Sheraton standards and procedures.
 Responsible for the day to day management of staff working in the Department.
 Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.
 Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering.
 Complete daily Stores Requisitions.
 Liaise with other Chefs to streamline operations.
 Supervise daily food preparation and service requirement.
 Liaise with outlet Managers re: business levels, VIP’s, special requirements.
 Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.
 Attend Sous Chef meetings and represent the Department at other meetings as required.
 Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.
 Provide training in food skills and knowledge to F.O.H staff.
 Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff roster.
 Supervise the job tasks and quality of Kitchen Stewards work.
 Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.
 Be well versed and knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
 Assist the Executive Chef in the performance of his/her role.
 Undertake any additional duties as requested by Executive Chef or Hotel Management.
 Follow food safety program.
 To be competent in fulfilling Executive Chef Duties in his/her absence