• EDUCATION Professional kitchen. Certificate of good primary vocational training at sunflower training from february to may • EXPERIENCE 2012 to presens: work at the feast kitchen at Sheraton Nha Trang Hotel & Spa with postions from commis 3 to demi chef. • SKILL Adhere to local regulations concerning HACCP, healthy, safety, or other compiance requirements, as well as brand standards and local policies and procedures. To learn and record skills and recipes from other members of the department. To be flexible in your work and assist colleagues when required. Skilled at learning new concept quickly while working well under pressure. • OBJECTIVE I am looking for a suitable position chef de partie and offer the opportunity of a progressive career I am willing to lean more and more to improve myself

12/12 bằng sơ cấp nghề bếp âu chuyên nghiệp

Demi chef de partie