Main responsibility:- Reporting to the Group Hotel Operation Manager- Planning and responsible for all operating equipment- Handling very busy High Tea, weddings, BEOs, and any special events from guests and owners…. - Fully responsible for smoothly running kitchens on a daily basic- Conducting training for new team members- Maintain and achieved a higher % of positive guest feedback online and at the Outlets- Coordinate all aspects of the point of sales implementation & and listen to the guest's requirement- Sanitation/ health regulations- Ensure the proper handling /storage of all food items in accordance with management- Maintain high skills in food safety and kitchen hygiene standards- Attend, and meet with the F&B team for any meeting requirement- Assist Group Head Chef in reducing and controlling all costs spent in the departmentAchievement- How to settle in and understand People, life experiences, and Australian country - Very strong management and organizational skills- Working skills in higher hotels and resorts standard- Improved the occasional talk & communication with guests & colleagues - Working independence & under pressure- Discipline & and ready to move to the next level in a higher working environmentReason for leaving: looking for new challenges and the chance to bring the family to Australia for their Schooling

Main responsibility:- Reporting to the Group Hotel Operation Manager- Planning and responsible for all operating equipment- Handling very busy High Tea, weddings, BEOs, and any special events from guests and owners…. - Fully responsible for smoothly running kitchens on a daily basic- Conducting training for new team members- Maintain and achieved a higher % of positive guest feedback online and at the Outlets- Coordinate all aspects of the point of sales implementation and listen to the guest's requirement- Sanitation/ health regulations- Ensure the proper handling /storage of all food items in accordance with management- Maintain high skills in food safety and kitchen hygiene standards- Attend, and meet with the F&B team for any meeting requirement- Assist Group Head Chef in reducing and controlling all costs spent in the departmentAchievement- How to settle in and understand People, life experiences, and Australian country - Very strong management and organizational skills- Working skills in higher hotels and resorts standard- Improved the occasional talk & communication with guests & colleagues - Working independence & under pressure- Discipline and ready to move to the next level in a higher working environmentReason for leaving: looking for new challenges and the chance to bring the family to Australia for their Schooling

Main responsibility:- Reporting to the Executive Chef- Planning and Responsible for all Operating Equipment- Do Monthly Kitchen Strategy and F&B Marketing Calendar and Promotion- Handling weddings, private dinners, group meetings or any special Events from Guests and owners…. - Fully responsible for smoothly running of 3 kitchens, 1 bar & BQ outlet- Conducting training for F&B team members- Listen to the guest's requirement- Sanitation/ health regulations- Ensure the proper handling /storage of all food items in accordance with management- Controlling, developing and leading all FBK staff- Maintain high skills in food safety and kitchen hygiene standards- Attend, and meet with GM/ F&BM/ BOM for any meeting requirement- Assist the Executive Chef in reducing and controlling all costs spent in the departmentAchievement- Very strong management and organizational skills- Working skills in higher hotels and resorts standard- Experienced in making plans and department leader- Improved the occasional talk and communication with guests- Working independence & under pressure- Discipline and ready to move to the next level in a higher working environment- Leading 85 kitchen staffs

Main responsibility:- Listen to the guest's requirement- Sanitation/health regulations- Ensure the proper handling /storage of all food items in accordance with management- Controlling, developing and leading all FBK staff- Maintain high skills in food safety and kitchen hygiene standards- Date to date to ensure smooth running of 3 kitchens, 1 bar & banquet- Attend, and meet with GM/ F&BM/ BOM for any meeting requirement- Coordinate all aspects of the point of sales implementation.- Maintain and achieved 96% positive guest feedback- Assist the Executive Chef in reducing and controlling all costs spent in the departmentAchievement- Very strong management and organizational skills- Working skills in higher hotels and resorts standard- Experienced in making plans and department’s leader- Improved the occasional talk and communication with guests- Working independence & under pressure- Discipline and ready to move to the next level in a higher working environment- Leading 85 kitchen staffs

Main responsibility:- Listen to the guests' requirements and make them happy- Ensure the proper handling /storage of all food items in accordance with management- Controlling, developing & and leading all FBK staff- Organizing and managing functions, daily CCAD buffets, meetings, and catering…..- Fully responsible for smoothly running of 3 kitchens, 1 bar & huge BQ outlet- Attend, and meet with GM/ F&BM/ BOM for any meeting requirement- Responsible for all Operating Equipment Purchases- Assist the Executive chef in reducing and controlling all costs spent in the departmentAchievement- Managed successfully for big events such as Oktoberfest, Miss VN ethnics, catering outside 4000 Guest- Very strong management and organizational skills- Working skills in higher hotels and resorts standard- Experienced in making plans and department leader- Improved the occasional talk and communication with guests- Working independence & under pressure- Daily in charge of buffet lunch/ dinner (hugest and largest international buffet in HCM city)- Led and managed a workforce of 156 Kitchen Staff

Main responsibility- Reporting to GM- Listen to the guests' requirements and make them happy- Maintain international hotel food and hygiene standards- Ordering, menu planning, Menu engineering, food cost control- Ensure the proper handling /storage of all food items in accordance with management- Controlling and developing job skills for all FBK's staff- Preparing Outlet Positioning Strategy and F&B Marketing Calendar and Promotion- Assist GM/ FBM to reduce and control all costs spent in the department………- Attend and prepare for all departmental meetings and plan all training requirements for outlets- Carry out staff appraisals and filter down own objectives to other colleagues- Discipline staff and report all misconduct to the Food & Beverage Manager- Maintain cleanliness of the outlet and coordinate with Outlets managing all major cleaning- Responsible for all Operating Equipment PurchasesAchievement- Very strong management and organizational skills- Working skills in higher Hotels & Resorts standard- Experienced in making plans and department’s leader- Improved the occasional talk and communication with guests- Working independence & under pressure- Experienced with an international minor group - Ready to move up to the next level in the large kitchen bridge

Main responsibility- Reporting to the Sous Chef- Preparing for Asian and Western foods (including a la Carte, Events, and Functions…..)- Purchasing and ordering stock- Date to date in charge of a smoothly running operation- Maintain high skills in food safety & and kitchen hygiene standards- Planning and training job skills for kitchen' staff- Controlling & leading 14 staffAchievement- Training & leading skills- Working independence under pressure- Working in a dynamic environment and disciplinary- Work independence under pressure- Experienced in Western/ Asian food

Main responsibility- Ordering, menu planning, food cost control- Listen to the guest's requirement- Sanitation/health regulations- Ensure the proper handling /storage of all food items in accordance with GM- Maintain a safe, orderly and sanitized kitchen- Reporting to the F&BM- Controlling and leading a team of 24 staffAchievement- Study basic management skills- Experienced in traditional Japanese food- Ability to effectively manage and work hard- Maintain well food hygiene basically- Working independence under pressureCurrent salary:Reason for leaving: Discovery of the news from outside of HN

Main responsibility- Ordering, menu planning, food cost control- Listen to the guest's requirement- Sanitation/health regulations- Ensure the proper handling /storage of all food items in accordance with the owner - Maintain a safe, orderly and sanitized kitchen- Reporting to the OwnerAchievement- Study basic management skills- Experienced in traditional French food- Ability to effectively manage and work hard- Maintain well food hygiene basically- Working independence under pressure- Hired as a commis and got promoted to head chef after 4 months