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With more than 10 years in the Culinary industry , especially Japanese Cuisine , I have a multitude of experience in operational projects, developing appropriate sesonal menu and specials menu offerings, exhibiting culinary talent by personally performing tasks while leading the staff and managing all food related functions. As well as have an opportunities to works with a lot of genius and motivated people in a different environment in Hospitality industry.
My goal is continuing to improve my knowledge about Culinary Arts in all the world, further establishing and enhancing standards, increasing quality, productivity and ultimately guest satisfaction. I would love to have a chance to work in a professional environment, with a talent people whose inspiration me.
Thank you for your consideration and please contact me at:
Chef De Partie ( Japanese Cuisine)
JW Marriott Phu Quoc Emerald Bay - Phu Quoc, VietnamF&B kitchenSeptember 2017 - May 2018 · 9 months
Prepare and cook food according to recipes, quality standards and presentation standards. Checking function sheets and daily menu items of the kitchen and sub sections to determine the variety and quantity of food to prepare. Operating the Japanese kitchen of the restaurant. Ensuring consistency in quality of dishes at all time. Inform F&B service staff of 86’ed items and number of available menu specials. Supervise and coordinate all preparations and presentations in section. Develop appropriate sesonal menu and specials menu offerings. Warehouse management and comply HACCP concept Welcome and acknowledge all guest according to company standards.
University of Economics Ho Chi Minh city - Ho Chi Minh City, VietnamAugust 2001 - May 2005
Native or fluent
Date of birth
April 30th 1982
- Food Hygiene
- Japanese cuisine
- Menu development
- Sushi chef