RESUME

APPLICANT’S INFORMATION

Full name NGUYEN MINH NGUYEN Nationality VietnameseDate of birth 27/11/1983 Gender MaleAddress 65 Cao Thang, Phuoc Long, Nha Trang,

Khanh Hoa, Viet NamMarital Status Maried

Telephone +084 0935 911236 EmailFace

nguyensn83@gmail.comNguyen Minh Nguyen

POSITION

WORKING EXPERIENCE

01/2014- present: Intercontinental- NhaTrang- Khanh HoaPosition: Commis IIJob Description: - Work according to the menu specifications be the Chef de Partie, serve buffet, alacart

from clients.- Keep work area at all times in hygienic conditions according to the rules set by the

hotel.- Control food stock and food cost in its section.- Prepare the daily mis-en-place and food production in difference sections of the main

kitchen or satellities.- Follow the instructions and recommendations from the immediate Superiors to

complete the daily tasks.- Ensure the highest standards and consistent quality in the daily preparation and keep up

to date with the new products, recipes and preparation techniques.- Coordinate and participate with other sections of requirements, cleanliness, wastage

and cost control.

Reason for leaving: Looking for new challenges in a new hotel

11/2011- 12/2013: Novotel Nha Trang- Khanh HoaPosition: CommisJob Description:

- Understanding and knowledge of all food and beverage items in the menu - Operating supplies and reduces spoilage and wastage.- Having a complete understanding of the Operations Manual and policies and procedures- Maintaining high standards of personal apprearance and hygiene at all times- Preparing the ingredients for a more senior chef- Measuring dish ingredients and portion sizes accurately- Dealing with deliveries and stock rotation- Washing kitchen appliances, work surfaces, floors and walls, washing, peeling and

trimming food items to make them ready for cooking when customers order them.

Reasons for leaving: Looking for new challenges in a new hotel

12/2010—11/2011:Michelia Hotel- Nha Trang-Khanh HoaPosition: CommisJob Description:

- Maintaining high standards of hygiene- Preparing the ingredients for a more senior chef- Measuring dish ingredients and portion sizes accurately- Dealing with deliveries and stock rotation- Washing kitchen appliances, work surfaces, floors and walls, washing, peeling and

trimming food items to make them ready for cooking when customers order them. Reasons for leaving: Looking for new challenges in a new hotel

08/2009– 10/2010: Legend Hotel- Ho Chi Minh CityPosition: Intership & CasaulJob Description:

- Practising what I learned from colleage theory to real job- Learning team work and independent work on tasks in kitchen- Unloading deliveries from suppliers- Organising the storeroom- Washing kitchen appliances, work surfaces, floors and walls, washing, peeling and

trimming food items to make them ready for cooking when customers order them.- Using a variety of kitchen equipment such as automatic mixers, chipping machines and

special knives and cutters.

Reason for leaving: back to home town, working at Michelia Hotel Nha Trang

EDUCATION 01/2014-present: Intercontioneltal Nha Trang Manage Time; Solving Problems; Skills of communication…

12/2010-06/2003:04/2008-10/2009: Sai Gon Tourism & Hospitality Colleague-Bartender-Cooking techniques western food

SKILLS Computer: - Microsoft word, Excel

Others:- Sharp – ability to work under high pressure- Have a positively spirited- Passionate about food- High standards of health and safety, good personal hygiene- Highly efficient in tasks completion and good communication- Be a positive, dynamic, creative and dedicated team player- Be committed to work together with the service team -Team work- Readily to accept challenges and hard working- Independent and able to self-manage any schedules- Pleasant appearance and personality

 LANGUAGES

- English- Vietnamese

 HOBBIES

- Meeting and interacting with people- Traveling- Movies; karaoke- Reading newspapers, magazines

REFERENCES Upon requests