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Đào Thành Trung (Ben Vado)
89 Lượt xem hồ sơ
Nam, 08/08/1983, 42 tuổi
Montenegro - Europe
Cập nhật: 27/08/2019
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 1 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 10 đến 20 năm
Tổng giám đốc/ Giám đốc
Thỏa thuận
Tiếng Anh (Khá)
Trên 5.000
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Đại học kinh tế thành phố Hồ Chí Minh
Quản trị kinh doanh - Cao đẳng
2001 → 2005
Kĩ năng
| sử dụng dao cắt thái cơ bản | |
| cầm chảo ra món giơn giản | |
| Profiency in MS offices |
Kinh nghiệm làm việc
Chef de cuisine tại Marina Bay Sands
4/2015 → 5/2018 (3 năm )
Singapore
• Worked in the hot kitchen in both the production team and the a la carte team serving the Rise buffet restaurant and Renku lough. • Created gala menus during festive season like Christmas , New years as well as Chinese new year. I have a thorough knowledge of how to plan and execute big menus during very busy periods. Rise is a very busy restaurant and planning is very important. • Helping the executive chef for planning manpower during operations for manning live stations and executing them successfully. • Chef in charged for the Marina Bay Sands annual culinary extravaganza - The Epicurean Market ( 2015, 2016 ) http://www.marinabaysands.com/epicurean-market.html • Assist the executive chef in creating new recipes for Epicurean Market, plan for Master Class, and manning the food stall. Responsible for the entire mise-en-place and manpower planning for this event. • Assist executive chef plan project, prepare food and plating for events of up to 7000 guests • Supervise junior chefs work to follow hotel standards. • Very up to date and aware of hygiene standards followed in international class hotels. • Able to follow FIFO for ingredients and HACCP systems for food safety. I’m aware of cleaning standards and personal hygiene standards to be followed in all 5 star hotels.
Executive chef tại Ananti resort
7/2018 → 8/2019 (1 năm 1 tháng)
Montenegro, Europe
• Set up and organised 2 kitchen from construction: The main restaurant which is serving Modern Asian fine dining, breakfast, lunch, room dining and Beach house serving snacks, tapas and lunch. • Designed kitchen and arranged equipment for each station as hot side, cold side, production kitchen, butcher, pastry and bakery. • Found and worked with all suppliers about equipment kitchen, utensil kitchen • Planting flowers and micro herbs garden which is serving fine dining menu. • Worked with HR department for hired , interviewed for all kitchen staff & chef positions. • Looked and compare all suppliers offer for best costs with best quality. • Coordinates the activities of all kitchen personnel and stations as they pertain to daily cuisine preparation, production, presentation and storage of all products and supplies. • Created and costs all resort fine dining, breakfast buffet, lounge, pool, room service and banquet menus. • Work and check with accountant department about sold out daily report. • Make sure best control food and avoid waste • Created special menus and follow up in every weekend, catering, event, meetings.. etc • Created and follow up record of food temperature record, cold room temperature records for audit and inventory • Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. • Make sure kitchen always clean and neat • Supervise chefs work to follow hotel standards. • Always duties in the kitchen as needed.
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