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Huỳnh Trung
122 Lượt xem hồ sơ
Nam, 30/07/1987, 38 tuổi
88 Trần Nguyên Hãn, Tân Lập, Thành phố Nha Trang, Khánh Hòa, Việt Nam
Cập nhật: 02/10/2019
Thông tin liên hệ
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| 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 5 đến 10 năm
Trưởng bộ phận/ Trưởng phòng
Tiếng Anh (Trung bình)
N/A
Bếp
Giới thiệu bản thân
Trình độ học vấn chuyên môn
PACIFIC OCEAN UNIVERSITY
TOURISM AND BUSINESS MANAGEMENT - Đại học
2016 → 2018
VOCATIONAL COLLEGES NHA TRANG
Kitchen - Cao đẳng
2008 → 2009
SÀI GÒN TOUIRSMTRANNING SCHOOL
hotel manager - Cao đẳng
2005 → 2008
Kĩ năng
| Office | |
| Logical thinking and creative | |
| Public Speaking |
Kinh nghiệm làm việc
Executive Chef tại RED SUN - ITI & MƯỜNG THANH HOTEL
7/2017 → 6/2018 (11 tháng)
Khánh Hòa, Việt Nam
1. Assists the setup and operation of restaurants 2. Maintaining effective food control systems by determining purchasing needs 3. Controlling the overall kitchen sanitation as to reach the highest possible level of hygiene andcleanliness in the entire kitchen operation including receiving 4. keeping food cost in line with production cost as per specified objectives. 5. conducting formal on-the-job training sessions for kitchen employees . 6. Informs on a daily basis the Executive Chef of all relevant information in operational andpersonal matter, including information which do not require the Executive Chef’s action. 7. Performs related duties and special projects as assigned. 8. Assists in ensuring highest level of personal hygiene among kitchen employees and kitchenuniforms are worn in the correct and cleanliness manner. 9. Checks on taste, consistency and specifications set out the before it is served to guests. 10. Co-ordinates mise-en-place of all food production and ensures that all items on all menu’s are available. 11. Carries out inspection at once should there be any complaints received regarding the food quality 12. Checks all buffet and banquet set-ups 13. Control movement of unauthorized personnel in the kitchen and advise them to leave and inform his superior. 14. Hands over related duties to the designated kitchen employees to ensure a smooth operation. 15. To be aware of all functions and meetings held in the hotel and makes sure, all kitchen personnel are fully informed. 16. setup daily briefings meeting with and kitchen employee
Executive Chef tại SAO VIET HOTEL NHA TRANG
7/2018 → 3/2019 (7 tháng)
Nha Trang, Khánh Hòa, Việt Nam
1. Assists the setup and operation of restaurants 2. Maintaining effective food control systems by determining purchasing needs 3. Controlling the overall kitchen sanitation as to reach the highest possible level of hygiene andcleanliness in the entire kitchen operation including receiving 4. keeping food cost in line with production cost as per specified objectives. 5. conducting formal on-the-job training sessions for kitchen employees . 6. Informs on a daily basis the Executive Chef of all relevant information in operational andpersonal matter, including information which do not require the Executive Chef’s action. 7. Performs related duties and special projects as assigned. 8. Assists in ensuring highest level of personal hygiene among kitchen employees and kitchenuniforms are worn in the correct and cleanliness manner. 9. Checks on taste, consistency and specifications set out the before it is served to guests. 10. Co-ordinates mise-en-place of all food production and ensures that all items on all menu’s are available. 11. Carries out inspection at once should there be any complaints received regarding the food quality 12. Checks all buffet and banquet set-ups 13. Control movement of unauthorized personnel in the kitchen and advise them to leave and inform his superior. 14. Hands over related duties to the designated kitchen employees to ensure a smooth operation. 15. To be aware of all functions and meetings held in the hotel and makes sure, all kitchen personnel are fully informed. 16. setup daily briefings meeting with and kitchen employees
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