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CV de Chef De Cuisine Banquet / Executive Sous Chef, cherche un emploi de Chef De Cuisine / vietnam.enligne-int.com

vietnam.enligne-int.com : cv

Sought job: Chef De Cuisine

Code CV : 539d50a6cf923c5f
Date de dernière connexion : 2014-06-15

Monsieur To... D...
....
70000 Dubai
Vietnam




Situation actuelle:
Secteur d'activité actuel : Jumeirah Group Hotel
Taille de l'entreprise : 101 à 1000 salariés
Fonction actuelle : Chef De Cuisine Banquet
Nombre d'années à ce poste : 11 ans à 15 ans
Nombre de personnes sous mes ordres : 21 à 50 personnes
Salaire annuel : 35000.00 USD
Expérience Totale : 11 ans à 15 ans
Disponibilité : Préavis 3 mois
Poste recherché:
Fonctions: Executive Sous Chef, Sous Chef,
Secteur d'activité: Hotel, Restaurant,

Type de contrat souhaité: CDD
Temps de travail souhaité: Temps plein, Travail le WE
Salaire Annuel Minimum / Souhaité: 35000.00 / 55000.00 USD
Etudes :
Dernier niveau d'etudes validé avec diplome : Bac+11
Dernier diplome : Tourism and Hospitality Brand
Niveau d'études actuel : Bac+11
Autres Formations :


Mobilité :
nc
Outils / Logiciels / Méthodes maitrisés
Excel, Word, PowerPoint...

Permis VL, PL, véhicules spéciaux


Langues
Anglais : Avancé



CV :

Monsieur To... D
70000 Dubai
Vietnam


PERSONAL DATA
Gender: Male
Birthday: Aug. 11th, 1979
Marital Status: Married
Motto: Never regret what have done but only regret what haven’t done yet
Hobby: Travelling and Cooking

EDUCATION DETAILS
 Creating Ultimate Experiences- Training programme at Jumeirah Group on May 2014
 Train the trainers – Skills Training on Sep 2011
 Relationship Hospitality Discovery on 15 April 2011
 Grand Hyatt Singapore as A Cross -Training in Culinary Division in 2008
 Hyatt Regency Belgrade, Serbia. Award Diploma in 2007
 Departmental trainer at Culinary Division in 2006
 Food Safety Training Program from Ecolab on May 2005
 A Course on Total Guest Satisfaction Program on Oct 1998
 Tourist School of Hotel & Restaurant Branch
 RMIT International University, at Intermediate Level of General English on Oct 200
 Computer: Windows/Excel/Microsoft PowerPoint & Outlook Express knowledge

WORK HISTORY
From Jan, 2014- At present
Chef Speciality- Jumeirah Hotel Group in Dubai
Al Sufouh Road, PO Box 73137 Dubai
- In charge Room Service and Banqueting Area as Developed Menu, Set Menu, Buffet and Team member training as International Cuisine

From 8 Jan, 2013 – October, 2014
Chef De Cuisine- Grand Hyatt Amman
Hussein Bin Ali St, Jabal Amman, PO Box 831159, Amman, Jordan 11183
- In charge full a la carte Restaurant with International and Asian Cuisine restaurant for 197 seats and for winter and summer terrace 37 seat, plus banqueting up to 500pax Arabic and Asian Buffet.

From March 2012 - Jan 2013
Executive Sous Chef- WMC Group - Windsor Real Estate Management Corp
193 Tran Hung Dao st, Dist 1, HCM City, Vietnam
- In charge full buffet restaurant for 300 seats and Boardroom up to 1500 seats for Oktoberfest

From March 2011 - March 2012
Sous Chef- New World Hotel Saigon - (Managed by Marriott Group)
76 Le Lai St, Dist. 1, HCM City, Vietnam
- In charge full restaurant 200 seats, Prepare for Breakfast Daily Buffet and Fine Dining A la carte.

From May 2005 - Jan 2011
Sous Chef- Park Hyatt Hotel Saigon
02 Lam Son Square St, District 1, HCM City, Vietnam
- Fully in charge as 2nd Chef for Fine dining Restaurant (Char grill Steak and Seafood) 217 Seats

From Aug 1998 -May 2005
Chef De Party- Sofitel Saigon Plaza - (Managed by Accor Group)
17 Le Duan St, District 1, HCM City, Vietnam
- In charge for Fine dining Restaurant Mediterranean Cuisine 197 covers, Buffet Café Rivoli for 190 seats and Banquet as 300 seats for set Menu.

RESPONSIBILITY INCLUDED
Menu Planning and Food Costing:
 Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items
 Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
 Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
 Directs food apportionment policy to control costs
 Introduces and tests the market with new products which are market-orientated in terms of price and product
Food Preparation and Production:
 Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the Restaurant concept
 Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
 Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
 Tests cooked foods before plate-up and service
 Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
 Devises special dishes and develops innovative recipes
 Establishes and enforces nutrition and sanitation standards for restaurant
Administration:
 Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
 Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the Company.
 Assists with the preparation and regular update of the Food and Beverage Departmental Budget, ensuring targets are met and costs are effectively controlled
People Management:
 Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained
 Install the Training philosophies of the company and work closely with the Restaurant Manager developing Departmental Trainers, ensuring that all Chefs and FOH staff take an active role in the training and development of employees
 Develop and assist with training activities focused on improving skills and knowledge
 Ensure employees have a complete understanding of rules and regulations, and that behaviour complies
 Effectively communicate guiding principles and core values to all levels of employees
General
 Maintains high personal standards of timekeeping, always present for duty as scheduled
 Attends and participates in Briefings/Meetings as required
 I always willing to learn and willing to teach others
 Is fully familiar with the Company Work Rules and work regulations governing employees and their behaviour and ensures these are always accurately communicated and carefully followed.
 Ensures that colleagues/employees are always fairly treated without favour or unfair expectations
 Takes an active involvement in the welfare, safety, development and well-being of employees
 Provides guidance, advice, counselling and transparent diplomatic feedback as appropriate
 Provides sufficient training, development and learning opportunities to ensure that employees are developed to their full potential, and are confident.
 Ensures that employees are fairly and professionally rostered and are allocated work assignments which are appropriate for their rank and capability to meet the demands expected
 Ensures high standards of personal presentation and grooming, acting as a positive role model
 Ensures that all guest and colleague interactions are positive and professional, showing humility and respect to guests, colleagues and all employees
 Values and preserves very good working relationships
 Ensures that Corporate Strategies, initiatives, communications and Employee Information pieces are appropriately communicated to employees in a timely manner.
REFERENCES
References will be furnished on request.




Lettre de candidature

Monsieur To... D
70000 Dubai
Vietnam

Sought job: Chef De Cuisine


Dear Sir/ Madam,
As my knowledge, your Company need employee. I would have pleasure in offering you background preparation that includes my education and qualification in business for your reference.
I am at present 36 years of age. I graduated from intermediate level of Tourist school of Hotel and Restaurant Branch. I have taken English course by RMIT University of Education. Over fifteen years of work experience in Food and Beverage Production. Currently as working for Jumeirah Group Hotel in Dubai
Responsible for the operations of the entire Culinary, stewarding operation, my duties involved but were not limited to menu development, menu engineering, Team member training, rostering, revenue and cost control, cost of sale, oversees ordering and budget, condition of work, keeps up with fads.
In-depth ability to develop, test recipes, techniques for food preparation and presentation, knowledge and skill is a part of daily operations. My interest of cuisine is contemporary very strong basic of Mediterranean, French, Italian and char-grill steak & seafood and popular sections as Asian and Vietnamese Cuisine.
I would like to put my skill into work and contribute small part to your strong growth trend. I will appreciate your giving me the opportunity to discuss further my qualifications.
I can be reached at telephone no

Or a glimpse into my works
I would be grateful for your consideration my application in attached file below.

Thank you very much

Best regards,

Monsieur To... D...


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