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CURRICULUMN VITAE
PERSONAL DETAILS
Name: ĐOÀN HỮU QUÂN Date of birth: 22nd December 1974Gender: MaleMarital status: MarriedNationality: VietnameseID card: 030934635Address: No. 4 Tran Phu Street, May To ward, Ngo Quyen District ,Hai Phong City, VietnamContact: 0936440939Hand phon 01232383968Email: [email protected] Quan doan
OBJECTIVE EXECUTIVE CHEF
EDUCATION High school Education “C” level of English
Certification of Primary of Collective Tourist skill.
Certification of Chef skill of Trade Training center, Township Do Son
Committee – Hai Phong.
Certification of Chef skill of minitry of communication and transportation of
Maritime university
Certification of the Management Skill of Viet Nam National Administration of
Tourism
Fire drill training
First aid
Hotel strategic certificate
Kitchen safety & food Hygiene certificate
Customer service program
WORKING EXPERIENCE
Executive Chef ( since 6/ 2014 untill now 08/2015)The Pearl River 5* hotel, Haiphong, Vietnam
Overall responsibility for daily operations in the kitchen
Liaising with purchasing companies for food orders
Maintaining or raising the profit margins on food
Creating menus and new dishes, especial Malaysia and Singapore cuisine
Being able to write menus that are both creative and profitable
Managing, training and recruiting kitchen staffs
Being responsible for keeping track of kitchen expenses
Working with General Manager about kitchen plan
Working with General Manager to develop forecasts, budgets, establish goals and required reports
Executive Chef ( 1/ 2014 - 4/2014) Executive Sous Chef ( 05/12/2013 - 31/12/ 2013)
CenDeluxe 5* hotel, Tuy Hoa City, Phu Yen Province, Viet Nam
Supervise the function of all the kitchen employees, facilities and cost, hence contributes to
maximizing the overall Food & Beverage department profit.
Control and analyse on a on-going basis the following:
- Quality levels of production and presentation
- Guest satisfaction
- Merchandising and Marketing
- Operating food cost.
- Cleanliness, sanitation, hygiene.
Responsibility for preparation of menus taking into consideration of the following :
- Local requirements
- Market needs
- Competition
- Trends
- Potential costs
- Availability of food products
- Merchandising and promotion
Responsible for the production, preparation and presentation of all the food items, in area concerned,
to ensure the highest quality at all times.
Execute inspections of physical aspect the food preparation areas.
Conduct such functions as interviewing, hiring, employee orientation, performance appraisal,
coaching counseling, and suspension if necessary, to ensure appropriate staffing and productivity.
Develop formal training plans and conducts on the job training sessions for kitchen employees.
Executive Sous Chef ( 8/2008 – 10/2013)Sea Star 4* hotel, Hai Phong ,Vietnam
Responsible of operating 2 kitchens and Banquet dinning (800 seats) facilities and Sea view bar.
Supervising 2 expatriates and 35 staffs.
Responsible for A la carte, set menu, gala dinner, theme events, Banquet organized from 50 - 800
guests
Controls and analysis, basis, the level of sales, costs, quality and presentation of food products,
sanitation and Guest satisfaction
Menu planning, creation, innovation and rotation
Excellent decoration for buffet, banquet, party, A la carte
Control food cost in collaboration with F&B and Accounting department.
Responsible for the manning guide in terms of maintaining as well as budgeting
Develop successors and create teamwork among the kitchen associates
Responsible for the efficiency, cost effectiveness and profitability of the entire food production
Maximize food profit and minimize food costs
Create a full kitchen manual
Conduct training in kitchen and food hygiene
Fully in charge of food quality, food presentations and food samplings
Implementation of a training program about the basic food knowledge and standard recipes for local
kitchen staffs
Cooking Chef In charge of Western & Thai Food ( 1/2001 – 2006) Harborview Hotel 4 star Hotel –Hai Phong-Viet Nam
Assist Executive Chef to set up and purchased all the kitchen utensil equipments, and store par -
stock
Creating, organization Western and Thai menu
Food presentation
Ensure quality and kitchen hygiene
Updates the kitchen operation manual
Control of food requisitions, consumption, order estimate
Chef De Party ( 1992 – 1994)Lam nghiep Group Restaurant Do Son-Hai Phong
Incharge A la carte, set menu, gala dinner, theme events, banquet organized from 50 - 200 guests
Controls and analysis, basis, the level of sales, costs, quality and presentation of food products,
sanitation and guest satisfaction
Menu planning with Chef, creation, innovation and rotation
Controlling food cost in collaboration with F&B and accounting department.
Develop successors and create teamwork among the kitchen associates
Maximize food profit and minimize food costs
Conduct training in kitchen and food hygiene
PROFFESSIONAL SKILLS
English: Effectives Listen/ Speak/ Write/ Communicate in English Computer skill: Good in using computer and related software program to produce effective and
efficient working tasks.(Ms Word, Ms Excel, Outlook, Visio, Internet Explorer) Teamwork, leading skills: Good ( Work well with others. Coordinate and have a good relationship
within work function and across function in oder to achieve the objectives and targets) Ability to work effectively under pressure, react quickly. Ability to work both independently and as part of a team. Customer service oriented
.
QUALIFICATION Creative and dynamic
Team work and management skills
Good relationship with Government agencies and Local Officers.
Pleasing personality.
REFERENCEMr. Tran Van ThanhHuman Resource Manager Pearl River Hotel Hai PhongTel: 0904 468 246Email: [email protected]: works