MINH PHUONG, DO

Male

**th February, ****

Hai Phong city, Viet Nam

Email: acsonw@r.postjobfree.com

GENERAL INFORMATION

• Skilled chef with a strong passion for cooking, who understands cooking techniques. Experience cooking in the Hotel and Restaurant: Vietnamese, Asian, and Western food

• Good culinary skills

• Dexterity, clean, and good health.

• Ability to organize work.

• Ability to work under high pressure and teamwork.

• Work hard to learn better.

EXPERIENCE

July 2011 to present

Princes Hotel Catba Island

Haiphong Vietnam

Website:

http://www.catbaprinceshotel.com

Years of experience: 5

Position: Cook 1

Princes Hotel is one of the best Accommodation choices throughout Cat Ba Island that has the best harbor view restaurants around. We have a very well known three star hotel in Catba island with 80 deluxe rooms and one small resort in smaller island, that takes five miles from main island with nine traditional houses with very nice beach. Detail information about workplace:

• Main kitchen international food Concept Buffet, all day dining.

• Sky Lounge Western cuisine.

• Banquet kitchen organize event, conference.

• Number of F&B outlets: three (one for Asia food, one for Western food, one for amusement catering).

• Number of kitchens: three.

• Kitchens worked in: Western kitchen.

• Cuisine type served: Asia and Western.

• Menu type: We serve all of: a la cart, buffet and set menu. We have all day breakfast buffet and weekend buffet, big buffet for special day as New Year,

Christmas…

• Number of seats in the restaurant: 300 seats (100 seats in Western section, 200 seats in Asia section).

• Average numbers of covers each service: very busy in summer (150 for breakfast, 250 for lunch, and 250 for dinner).

• And total guests per day by all F&B outlets of hotel can serve up more 600 guests.

• Sections Phuong worked in hot section like: pans, grill, deep fryer, combi-oven … and make side dishes for plate to serve.

• Number of staff in the kitchen: 25 staffs (six chef and 19 staffs).

• Who I reported to: Executive chef.

• Some dishes in my kitchen: The most common dishes in my kitchen are seafood (steam, grill, fry, hotpot…) but we also serve many kind of Western dishes as:

Soup, Salad, Pasta (Bolognaise, Marinara,

Carbonara…), Beef: steak: tenderloin, strip loin, rip eye… beef burger, beef roll in mushroom and cheese; Chicken: Coq au vin, Kiev, Alaking, Roulade,

Ballotine; Grill pork rack BBQ; Crusted lamb rack; some dessert as: pastry, mousse, jam, crème,

caramel, fruits…

• Reason for leaving: It’s good job but workplace is too far my home so I couldn’t take care my family always and I need time to study English.

Details of tasks and duties:

• Work with other chefs to prepare and serve buffet, set up for breakfast, lunch, dinner up to 300 pax, and a la cart up to 50 pax.

• Work with executive chef and restaurant manager to tackle problems and find the solutions to make the whole section operate effectively.

• Plan and develop different types of menus.

June 2010 to April 2011

Au Co Restaurant of Lac Long

Hotel- Hai Phong city, Viet Nam

Website: http://www.laclonghotel.vn

• Prepare, decorate buffet, banquet, party, vegetable and fruit dishes.

• Assemble and prepare ingredients for menu items. - Prepare fruits and vegetables. Prepare meat, seafood and poultry. Select meats, prepare and portion meats, cook and present meats for service. Store meats

• Prepare sauces required for menu items, prepare

soups required for menu items.

• Select and use cooking equipment and technology. Prepare and cook food using basic methods of

cookery.

• Follow hygiene procedures and identify hygiene

hazards. Prevent food and other item contamination. - Prevent cross contamination by washing hands..

• Control food cost in collaboration with F&B and

Accounting Department. Ensure maximize food profit and minimize food cost.

• Store supplies. - Rotate and maintain supplies.

• Make cooking methods: fried, grilled, roasted, boiled, braised, steamed, poached warehouse, baking ...

• Food presentation, ensuring aesthetic.

• Train and supervise other staff cook, work in a team. Position: Cook

Detail information about workplace

• Lac Long Hotel is a three stars hotel that is perfectly situated for all of the city’s major attractions. With 30 rooms and suites, a contemporary design and one of the city’s most renowned restaurants and bars

• “Au Co” restaurant is very nice restaurant which has 50 seats to serve of authentic Vietnamese food.

• Number of rooms: 30 rooms.

• Number of F&B outlets: one.

• Number of kitchens: one.

• Kitchens worked in: Main kitchen.

• Cuisine type served: Vietnamese.

• Menu type: A la carte, set menu.

• Number of seats in the restaurant: 50 seats.

• Average numbers of covers each service: 20

(breakfast, lunch, dinner), up to 60 pax per day.

• Number of staff in the kitchen: three (one cook, two other staffs).

• Reported directly to: Manager.

Details of tasks and duties:

• Responsible for hot kitchen, daily improve cooking skill.

• Dishes: pans, grill, deep fryer, combi-oven …

• Prepare and cook rice and noodles, kinds of

vegetable. Fruits for dessert.

• Produce sauces, dip accompaniments to Asian

cuisines. Store the cooked sauces

• Daily order food and report directly to Manager.

• Develop menus and meal plans to meet dietary

requirements. Evaluate meals and menus, monitor

quality

• Keep the kitchen work effectively, hygiene and safety. EDUCATION & TRAINING

• Certificate III in commercial cookery of William Angliss Institute in 2015.

• IELTS certificate in 2015.

• Basic safety training at Princes Hotel, Catba Island, Haiphong, Vietnam.

• Orientation training at Princes Hotel, Catba Island, Haiphong, Vietnam.

• First aid certificate in Haiphong, Vietnam.

• Cooking primary certificate in 2010.

• High school graduation in 1991.

Contact this candidate