Hoang Bach Chon

Hoang Bach Chon

Chef De Partie ( Japanese Cuisine) at JW Marriott Phu Quoc Emerald Bay
Lives in Phu Quoc, Vietnam
over 6 months ago

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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:
Email: bachchonhoang@gmail.com
Skype: live:bachchonhoang
Telephone: 0084 907 968 395

Experience

  • Chef De Partie ( Japanese Cuisine)

    JW Marriott Phu Quoc Emerald Bay - Phu Quoc, Vietnam

    F&B kitchen
    September 2017 - Now · 1 year and 3 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.

Education

  • Bachelor’s Degree

    University of Economics Ho Chi Minh city - Ho Chi Minh City, Vietnam

    August 2012 - April 2015

Languages

  • Vietnamese
    Native or fluent
    100%
  • English
    Professional working
    60%

Skills

  • Cooking
  • Food Hygiene
  • Japanese cuisine
  • Manament
  • Menu development
  • Sushi chef
  • Teamwork
  • Trainer
Following
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