Executive Chef / Chef R&D tại La Siesta Premium SG

2/2023 → Hiện tại

HCM

"Experienced culinary leader responsible for setting up full kitchen operations across two hotel properties in Southern Vietnam, alongside the direct management of La Siesta Premium Saigon. Proven expertise in recruitment, staff training, and designing multi-concept menus (Buffet, À la carte, Fine Dining, Sky Bar, Poolside, Lounge, Room Service, and Canteen). Highly proficient in OS&E and FF&E procurement, food cost control, and maintaining uncompromising Food Safety & Hygiene standards

Executive Chef & R&D Setup tại Samten hill

12/2022 → 2/2023 (2 tháng)

Lâm Đồng

Expert in full kitchen setup and operations management, covering the Central Production Kitchen, restaurant outlets, and staff canteen. Proficient in outlet spatial planning, OS&E/FF&E procurement, menu development, operational budgeting, and manning structure creation, along with hands-on staff training and daily kitchen management."

Executive Chef (R&D) Setup tại Paragon Saigon Hotel

6/2022 → 12/2022 (5 tháng)

HCM

Executed full kitchen setup by procuring concept-aligned kitchenware and equipment (CCDC). Completely overhauled all operating menus (Buffet, À la carte, Banquet, and In-Room Dining) while developing the 2023 operational budget and departmental manning structure."

Executive Chef tại NORFOLK HOTEL ( Giải Thể )

11/2021 → 3/2022 (3 tháng)

HCM

Responsible for managing overall hotel kitchen operations, maintaining strict compliance with Food Safety & Hygiene standards, and optimizing financial performance through food cost control, inventory management, and BOOM/BOM accuracy.

Executive Chef tại Khách sạn Aquari

10/2020 → 10/2021 (1 năm )

HCM

Executed full kitchen setup by procuring concept-aligned kitchenware and equipment (CCDC). Completely overhauled all operating menus (Buffet, À la carte, Banquet, and In-Room Dining) while developing the operational budget and departmental manning structure."

Executive Chef tại Vinpearl PQ (5*)

7/2017 → 3/2020 (2 năm 7 tháng)

Phú Quốc

Oversees operations of 3 restaurants and 1 staff canteen. Successfully launched 1 new large-scale restaurant (500–700 seats). 1.Operational Preparation & Resource Management Receiving Quality Control: Inspect and control the quality of all incoming raw ingredients across all kitchen outlets. Inventory Control: Strictly monitor inventory levels in all kitchen stores; prevent overstocking while eliminating stockouts to maintain seamless operations. Procurement & PAR Levels: Oversee purchase requisitions and ordering to ensure all food receiving and issuing align with established PAR levels and quality standards. Budgetary Management: Formulate, adjust, and execute the annual departmental budget to maximize cost efficiency and operational profitability. Talent Development & Mentorship: Train and upscale staff culinary skills alongside growth mindsets; construct clear career development pathways for team members. Manning & Labor Optimization: Establish departmental manning structures and adjust occupancy/labor forecasts dynamically based on seasonal guest fluctuations. 2. Culinary Standards & Service Excellence Brand Standards Compliance: Monitor food presentation and taste quality to ensure complete alignment with established brand standards. Recipe Adherence: Conduct random audits to enforce strict compliance with master menus and standardized recipes. R&D & Market Trends: Research, develop, and introduce new menu offerings tailored to target demographics and evolving market trends. Cross-Section Supervision: Direct and supervise operations across Main Kitchens, Pastry/Bakery Sections, and Stewarding; maintain sole accountability for overall culinary quality. Food Cost Control: Take direct responsibility for food cost management across all dining outlets. System Standardization: Liaise with the Corporate Director of F&B to rapidly deploy and standardize kitchen/restaurant operational frameworks group-wide. 3. Food Safety & Compliance Food Safety Standards: Enforce and maintain strict food safety and hygiene protocols in compliance with ISO 22000 standards. 4. Food Production & Presentation Buffet Setup & Theme Execution: Organize and oversee themed buffet setups, set menus, and visual food displays while maintaining strict recipe standardization. Service Enhancement: Implement actionable solutions to continuously upgrade culinary service quality and guarantee brand excellence across all touchpoints. 5. Customer Experience & Crisis Management Guest Issue Resolution: Partner closely with Restaurant Managers to address and resolve guest complaints or special requests effectively. Risk Mitigation & Incident Control: Proactively propose risk management strategies; directly manage and resolve daily operational bottlenecks and incidents to minimize negative impacts.

Master Chef Award

3/2025

Master Chef Award – "Talented Super Chef": Honored by the Vietnam Culinary Culture Association (VCCA) in collaboration with domestic and international authorities, certified by the Ministry of Industry and Trade of Vietnam. The prestigious event featured culinary representatives from over 10 Asian nations.

Service excellen Vinpearl

10/2017

Silver medal