Họ và tên:

Doan Minh Phuong

Email:

dmp****@*****.com

Số điện thoại:

Ngày sinh

22/08/1989

Địa chỉ:

so 15 duong 15 quan binh tan

Giới tính:

Nam

Tiêu đề hồ sơ: nhan vien bep
Trình độ học vấn / chuyên môn :
Kinh nghiệm làm việc:
9/2017 - 9/2018
Head chef
P&P Restaurant
Hồ Chí Minh, Việt Nam

 Manage all activities of the kitchen, assign tasks to kitchen staff (10 staff)  Produce all food items in then menu to the highest posible quality and presentation standards  Monitor production to ensure that the specifications, recipes and standards are adhered to ensure consistancy of product to the customer.  Design food menu and control food costs  Estimate amounts and costs and requisition supplies and equipment  Ensure compliance with food hygiene and health ad safety standards and basic HCCP  Make and process the samples of new dishes  Plan to order materials and check the quality, the quantity of purchased goods  Supervise the staff in processing and pre-processing food following health and hygiene standards  Train, instruct, supervise and evaluate new staffs’ performance in the kitchen  Develope and maintain effective working relationship in the kitchen

2/2016 - 4/2017
Commis 1
Holyday Inn Resort
Republic of Maldives

 Directly prepare and cook all kind of dishes of the restaurant (Asian,Western and Indian cuisine)  Adhere to lacal regalations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures  Keep the kitchen clean and safe in compliance with hygiene and food safety  Garnish food for a la carte and buffet decoration  Report to Chef de party  Assist CDP to arrange menu, cooking and mise en place  Maintain HACCP requirement in daily basis  Guest contact in coffee shop  Assist with stock rotation system, strictly adhering to FIFO process

8/2015 - 2/2016
Demi Chef
Sherwood Residence
Hồ Chí Minh, Việt Nam

 Prepare and cook all kind of food in the menu such as pizza, pasta, salad, steak ... (a la carte menu and set menu)  Portion, arrange, and garnish food, and serve food to waiter or patron  Inspect supplies, equipment, and work areas to ensure conformance to health standards  Requisition food and other supplies needed to ensure efficient operation  Participate in controlling all food specifications: Taste, appearance, presentation, temperature, portion control and quality  Demonstrate new cooking techniques and equipment to staff  Monitor sanitation practices to ensure that employees follow standards and regulations  Train and instruct cooks and workers improper food preparation procedures  Work with 20 staff in the same kitchen

Kỹ năng:
sử dụng dao cắt thái cơ bản
60%
cầm chảo ra món giơn giản
60%
Profiency in MS offices
60%
Giải thưởng:
Thông tin tham khảo:
Hồ sơ đính kèm:
Mong muốn về công việc: