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Marco Jonas

Marco Jonas

Hồ sơ 5 sao 145 Lượt xem hồ sơ

Nam, 06/01/1979, 47 tuổi

Nguyễn Văn Vịnh, Tân Phú, Ho Chi Minh City, Vietnam

Cập nhật: 24/04/2020

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Kinh nghiệm làm việc
Trên 20 năm
Vị trí
Tổng giám đốc/ Giám đốc
Mức lương mong muốn
Thỏa thuận
Nơi mong muốn làm việc
Toàn Quốc
Ngoại ngữ
Tiếng Anh (Giỏi)
Quy mô công ty lớn nhất từng làm
500 - 999
Công việc mong muốn
Ẩm thực, Bếp
Lĩnh vực
Khách sạn/ Khu căn hộ, Resort/ Khu Du lịch, Nhà hàng/ Bar/ Pub

Giới thiệu bản thân

A skilled, passionate, loyal chef looking for a new challenge to expand own knowledge & experience. Over 22 years of progressive experience in kitchen and 10 years managing the provision of dining for Resorts, Restaurants & Hotels In the past ten years, I have worked as an Executive Chef and F&B Manager in Vietnam, and as an Executive Chef in Hong Kong. In those positions, I was responsible for restaurant and kitchen needs, which include implementing and creating menus, restocking, handling with suppliers, managing kitchen staff to make sure the best quality of food is always served to the customers. I prefer a good communication while working in the kitchen, an excellent cooperation and collaboration between the different departments, also a fast ability to act in order to satisfy customers.

Trình độ học vấn chuyên môn

Hotel Lamberti & IHK Magdeburg

Cook - Trung cấp

1995 → 1998

Train skills about cutting, daily organizing, hygiene , help and support as team member in kitchen and hotel work

Kĩ năng

sử dụng dao cắt thái cơ bản
cầm chảo ra món giơn giản
English

Kinh nghiệm làm việc

Executive Chef tại Brotzeit

7/2015 → 9/2017 (2 năm 2 tháng)

Hong Kong

- Planning and opening the second restaurant outlet in Hong Kong 2015, planning and reopening the first outlet after Renovation in 2017 - Responsibility for continuous maintenance and improvement of the quality of food and in presentation - Full involvement for daily food preparation of food - Prepared and checked batches of food by adhering to franchise provisions Train, supervise and develop the local staff by giving technical training - Be responsible for new creations - Contacted, sourced and liaised with food suppliers - Visiting the butcher factory to check the standards, hygiene and recipe controlling - Monitoring and controlling wastage - Managing, controlling inventory - Submitted documentation and information to office - Planned shifts and staff, provided kitchen training - Ordered food and ensured right pricing and product quality

Executive Chef tại Brix Wine Bar & Bar Number 5

12/2017 → 3/2020 (2 năm 2 tháng)

Hồ Chí Minh

- Full planning of menu’s, costing, training, develop staff and quality of food - Contacted, sourced and liaised with food suppliers - Monitoring and controlling wastage - Managing, controlling inventory - Develop and implement of European menu - Hire and train new staff - Provided personal chef services for VIP's - Supervised service for operations

Mong muốn về công việc

A german asian lover is looking for a good company where can bring knowledge into the team and share daily happiness. I prefer smaller amount of staff and love to put attention on details to give the customer the best experience and unforgettable moments. Would like to work for the same company for more years but should be in Vietnam. Thanks for reading. Regards, Marco

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