CV- Đoàn Hữu Quân

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Pham Ngoc Lam



22nd December 1974Gender:


Marital status:MarriedNationality:


ID card:


No. 4 Tran Phu Street, May To ward,

Ngo Quyen District ,Hai Phong City, VietnamContact:

0936440939Hand phon 01232383968


quanbep1974@gmail.comFacebook Quan doanOBJECTIVE

EXECUTIVE CHEFEDUCATION High school Education C level of English

Certification of Primary of Collective Tourist skill. Certification of Chef skill of Trade Training center, Township Do Son Committee Hai Phong. Certification of Chef skill of minitry of communication and transportation of Maritime university

Certification of the Management Skill of Viet Nam National Administration of Tourism Fire drill training

First aid

Hotel strategic certificate

Kitchen safety & food Hygiene certificate

Customer service programWORKING EXPERIENCE

Executive Chef ( since 6/ 2014 untill now 08/2015)

The Pearl River 5* hotel, Haiphong, Vietnam

Overall responsibility for daily operations in the kitchen

Liaising with purchasing companies for food orders

Maintaining or raising the profit margins on food

Creating menus and new dishes, especial Malaysia and Singapore cuisine Being able to write menus that are both creative and profitable Managing, training and recruiting kitchen staffs

Being responsible for keeping track of kitchen expenses Working with General Manager about kitchen plan

Working with General Manager to develop forecasts, budgets, establish goals and required reports

Executive Chef ( 1/ 2014 - 4/2014) Executive Sous Chef ( 05/12/2013 - 31/12/ 2013)

CenDeluxe 5* hotel, Tuy Hoa City, Phu Yen Province, Viet Nam

Supervise the function of all the kitchen employees, facilities and cost, hence contributes to maximizing the overall Food & Beverage department profit.

Control and analyse on a on-going basis the following:

Quality levels of production and presentation

Guest satisfaction

Merchandising and Marketing

Operating food cost.

Cleanliness, sanitation, hygiene.

Responsibility for preparation of menus taking into consideration of the following :

Local requirements Market needs Competition


Potential costs

Availability of food products

Merchandising and promotion

Responsible for the production, preparation and presentation of all the food items, in area concerned, to ensure the highest quality at all times.

Execute inspections of physical aspect the food preparation areas. Conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching counseling, and suspension if necessary, to ensure appropriate staffing and productivity.

Develop formal training plans and conducts on the job training sessions for kitchen employees.

Executive Sous Chef ( 8/2008 10/2013)

Sea Star 4* hotel, Hai Phong ,Vietnam Responsible of operating 2 kitchens and Banquet dinning (800 seats) facilities and Sea view bar. Supervising 2 expatriates and 35 staffs. Responsible for A la carte, set menu, gala dinner, theme events, Banquet organized from 50 - 800 guests

Controls and analysis, basis, the level of sales, costs, quality and presentation of food products, sanitation and Guest satisfaction Menu planning, creation, innovation and rotation

Excellent decoration for buffet, banquet, party, A la carte Control food cost in collaboration with F&B and Accounting department. Responsible for the manning guide in terms of maintaining as well as budgeting Develop successors and create teamwork among the kitchen associates Responsible for the efficiency, cost effectiveness and profitability of the entire food production

Maximize food profit and minimize food costs

Create a full kitchen manual

Conduct training in kitchen and food hygiene

Fully in charge of food quality, food presentations and food samplings

Implementation of a training program about the basic food knowledge and standard recipes for local kitchen staffs

Cooking Chef In charge of Western & Thai Food ( 1/2001 2006)

Harborview Hotel 4 star Hotel Hai Phong-Viet Nam Assist Executive Chef to set up and purchased all the kitchen utensil equipments, and store par -stock Creating, organization Western and Thai menu Food presentation

Ensure quality and kitchen hygiene

Updates the kitchen operation manual

Control of food requisitions, consumption, order estimate

Chef De Party( 1992 1994)

Lam nghiep Group Restaurant Do Son-Hai Phong Incharge A la carte, set menu, gala dinner, theme events, banquet organized from 50 - 200 guests

Controls and analysis, basis, the level of sales, costs, quality and presentation of food products, sanitation and guest satisfaction

Menu planning with Chef, creation, innovation and rotation

Controlling food cost in collaboration with F&B and accounting department.

Develop successors and create teamwork among the kitchen associates Maximize food profit and minimize food costs

Conduct training in kitchen and food hygiene


English: Effectives Listen/ Speak/ Write/ Communicate in English

Computer skill: Good in using computer and related software program to produce effective and efficient working tasks.(Ms Word, Ms Excel, Outlook, Visio, Internet Explorer) Teamwork, leading skills: Good ( Work well with others. Coordinate and have a good relationship within work function and across function in oder to achieve the objectives and targets) Ability to work effectively under pressure, react quickly. Ability to work both independently and as part of a team.

Customer service oriented.

QUALIFICATION Creative and dynamic

Team work and management skills

Good relationship with Government agencies and Local Officers.

Pleasing personality.


Mr. Tran Van Thanh

Human Resource Manager

Pearl River Hotel Hai Phong

Tel: 0904 468 246


Relationship: works