TÚ LÊ

25 EXPERIENCE IN F&B FIELD

OPERATION MANAGER        VẠN CHÀI INVESTMENT DEVELOPMENT JOINT STOCK 

ON DUTY                                 COMPANY (CÔNG TY CỔ PHẦN ĐẦU TƯ PHÁT TRIỂN VẠN CHÀI)

Executive Chef                          3/2020 – 11/2022 

+ Restaurants, Event, Weddings center area... in the VungTau City with a capacity of 1500 guests... 

+ Restaurants, Weddings and Event center area in KyAnh, HaTinh with a capacity of 2500 guests… 

+ Green Eco resort in HaTinh city

- Equipment schedule on construct

- Achievement of budgeted food sales, beverage sales, labor costs and profitability.

- Market analysis, determine the goal of building new restaurants

- Managing food and beverage operations within budget and to the highest standards

- Overall responsibility for the restaurant’s daily operations.

- Liaising with the relevant companies for items orders.

- Creating new dishes and beverage menus.

- Interviewing and hiring new staff.

- Maintaining/raising the food’s profit margins for your employer.

- Monitoring and controlling stock levels.

- Ensuring correct stock rotation procedures are followed.

- Implementation of health and safety procedures in the restaurant.

- Estimating costs and ensuring all purchases come within budget.

- Taking care of the restaurant’s accounts and creating a work roster.

- ..........................................

F&B CONSULT-SETUP          WASS - WESTERN AUSTRALIAN SCHOOL SYSTEM (HỆ THỐNG   TRƯỜNG Executive Chef on duty        HỌC TÂY ÚC)

                                                 10/2019 – 12/2019 

F&B CONSULT-SETUP         HẠNH PHÚC INTERNATIONAL HOSPITAL (BỆNH VIỆN QUỐC TẾ 

Executive Chef on duty         HẠNH PHÚC)

- In charge F&B                       3/2019 – 10/2019

F&B CONSULT-SETUP           AMERICAN INTERNATIONAL HOSPITAL (BỆNH VIỆN QUỐC TẾ MỸ)

F&B Manager on duty                        12/2018 – 2/2019

- Established the equipment plan & services department is dedicated to providing patients & walk in customer with an exceptional service whilst they are a guest in American International Hospital. Provide a range of menus to meet the dietary and nutritional needs of all American International Hospital's patients at highest quality, costing, manpower…

F&B CONSULT-SETUP           ADEN    SERVICE  COMPANY AT HO CHI MINH CITY MEDICINE AND 

Executive Chef on duty          PHARMACY UNIVERSITY (CÔNG TY ADEN SERVICE TẠI TRƯỜNG

                                                   ĐẠI HỌC Y DƯỢC THÀNH PHỐ HỒ CHÍ MINH)                           

                                                   10/2017 – 9/ 2018 

- Established the equipment plan & services department is dedicated to providing patients & walk in customer with an exceptional service whilst they are a guest in University Medical Center. Provide a range of menus to meet the dietary and nutritional needs of all University Medical Center's patients at highest quality, costing, manpower…

- Open Site at Intel Company - High Tech Park, Tan Phu Ward, District 9, HCMC

F&B CONSULT-SETUP             PRIVATEBUSINESS &SASCO COMPANY 

Head Chef on duty                   (CÔNG TY DỊCH VỤ SÂN BAY TÂN SƠN NHẤT)

                                                     10/2016 - 8/2017 

- Equipment schedule on construct

- Achievement of budgeted food sales, beverage sales, labour costs and profitability.

- Market analysis; determine the goal of building new restaurants

- Managing food and beverage operations within budget and to the highest standards

- Overall responsibility for the restaurant’s daily operations.

- Liaising with the relevant companies for items orders.

- Creating new dishes and beverage menus.

- Interviewing and hiring new staff.

- Maintaining/raising the food’s profit margins for your employer.

- Monitoring and controlling stock levels.

- Ensuring correct stock rotation procedures are followed.

- Implementation of health and safety procedures in the restaurant.

- Estimating costs and ensuring all purchases come within budget.

- Taking care of the restaurant’s accounts and creating a work roster.

- ..........................................

HEAD CHEF                           NAPOLISLTD (CÔNG TY TNHH NAPOLIS)

2/2016 – 10/2016

- Managing food and beverage operations within budget and to the highest standards

- Leading F&B team by attracting, recruiting, training and appraising talented personnel

- Control and direct the food preparation process and any other relative activities

- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

- Approve and “polish” dishes before they reach the customer

- Plan orders of equipment or ingredients according to identified shortages

- Arrange for repairs when necessary

- Remedy any problems or defects

- Fully in charge of hiring, managing and training kitchen staff

- Oversee the work of subordinates

- Estimate staff’s workload and compensations

- Maintain records of payroll and attendance

- Comply with nutrition and sanitation regulations and safety standards

- Foster a climate of cooperation and respect between co-coworker

SOUS CHEF &                        VIETNAM AIRLINES CATERERS LTD. TAN SON NHAT INT'L

COORDINATOR CHEF                 AIRPORT,HCMC (CÔNG TY SUẤT ĂN HÀNG KHÔNG VIETNAM

                                                        AIRLINE)

2/2014 – 2/2016

- Diversity among dining cultures and special nutritional requirements to offer a full range of meals to suit most dietary preferences.

+ Vegetarian Meals

+ Children’s Meals

+ Religious Meals

+ Medical Meals

- Other Special Meals

- Create New Menu as all of Airlines requested by weekly, monthly...

- Kitchen monitoring and organize training

- Responsible for all food production including menu planning and standard setting to achieve brand objectives

- Develop menus, food purchase specifications and recipes

Supervise staff

- Develop and monitor food and labor budget for the department

- Maintain highest professional food quality and sanitation standards

- Create a modern Vietnamese menu with some western dishes.

SOUS CHEF                                   NEWWORLD SAIGON HOTEL (KHÁCH SẠN NEWWORLD SAIGON)

Take care of restaurant          5/2013 – 2/2014

& Banquet                                 

- Training 

- Food cost control

- Menu & set menu

- Focus Food Hygiene Safety

- Event function

- ..........................................

SOUS CHEF                             PARK HYATTSAIGON (KHÁCH SẠN PARK HYATT SAIGON)

Take care of restaurant         5/2005 – 4/2013

& Banquet                                 

- Training                

- Control food cost

- Menu & set menu

- Focus FSMS

- Assist executive sous-chef

- ..................................

COOK                                      RENAISSANCE RIVERSIDE HOTEL SAIGON (KHÁCH SẠN RENAISSANCE                                                              RIVERSIDE)

                                                 12/2003 – 4/2005

- AØ La Carte

- Dining buffet

- BBQ poolside

- Breakfast

DEMI CHEF                                    BALANCE BAR

2/1999 – 8/2003

- AØ La Carte

AS AN APPRENTICE             HOA BINH HOTEL

9/1998 – 11/1998

- Prepare and take care of breakfast station

• 4/2015                                 - GMP & HACCP by Quatest 3 
• 6/2015                                 - HACCP by SGS Vietnam Ltd.
• 9/2014                                 - Building The Work Efficiency Evaluation System by BS & KPI s Tool
• 5/2014                                 - Malaysia Airlines Basic & Intermediate Halal Training
• 8/2013                                   - Train The Trainers - Skills Training
• 11/2013                                 - Train The Trainers - Gr oup Training
• 8/2012                                 - Code of Business Conduct and Ethics Training Program
• 11/2011                                - ServSafe - Food Handle Training
• 4/2007                                 - Hyatt on Skill & Standards Level I, II, III, IX
• 5/2005                                 - ECOLAB training organized by Ecolab Ltd.(Thailand)
• 7/2004                                 - Food Hygiene Safety organized by the Healthcare Department of Ho Chi Minh City
• 10/1998                                - Hanoi Tourism School, got an “A” in cooking