1. HUYNH, NGOC CHANH (Mr.)
84C Cu Lao Trung Street, Khanh Hoa Province., Nha Trang City, Viet Nam
Mobile: +84 905 040 994
E-mail: chanhhuynh17@yahoo.com
Skype : chanh.huynh17
Tel (Home): +84 583 589 127
Date of Birth: 28th
October 1984
Marital Status: Married
Education: High school
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WORKING EXPERIENCES
September 25th
, 2014 toPresent, LaverandaResort andSpa, Phu Quoc, Kien
Giang, Viet Nam. (Mgallery luxury collection) , Accor Group.
Position: Executive Sous Chef
Totalkitchen staff 37 with 5 outlets operation
 Daily breakfastoperation
 A la carte all day
 Set lunch and buffet lunch
 Cocktailatswimming pool, Barand beach

2.  Welcome food, finger food, fast food
 Buffet dinner, Romantic Menu and room served
 Manage brigade of 37 staff, under the supervisonof the Executive chef
 Daily mise a jour of food operationand preparation
 Order daily marketlist, fooddesign, presentationmake sure all the
kitchen in very high standard of cleaning
 Administration
 Sale planning staff public holiday
September 24th
, 2014 is Sous chef ,To May 25th
, 2015, PromotionExecutive
Sous Chef.
June 3rd
, 2015, participation of competition Golden Spoon, and was winner
number 1.
http://dantri.com.vn/van-hoa/da-mat-ngon-mieng-voi-vong-loai-chiec-thia-vang-2015-tai-can-tho-
1082323.htm
http://thegioitiepthi.net/chiec-thia-vang-2/miss-thia-vang-phu-quoc-sim-va-nam-tram/
https://www.youtube.com/watch?v=02ZY7H9z89U
April 20th
, 2012 to September 20th
, 2014 :NovotelNha Trang Hotel and Spa,
(Accor Group) .
Position:Junior Sous chef
Job Scope:
 Assistand support the executive chef in routine and additional tasks
 Ensure that customers are servedwell and effectively
 Help with the planning of menus and meals

3.  Maintain high food quality and presentation
 Supervisor the preparation and service of food
 Rotate products to avoid spoilage
 Handle concerns in the kitchen
 Train and oversee kitchenworkforce onrecipe procedures, preparation
and cleaning duties
 Assistthe sales and cuisine team – Monitor foodexpenditure
 Perform product inventory
 Help the executive chef to pick and train kitchen personnel
 Assistcooks onthe preparation, cooking and presentationof different
foods in the restaurant and banquets.
August 24th
, 2009 to April 18th
, 2012:SheratonNha Trang Hotels and Spa
Starwoodgroup.
Position:Demi Chef
Job Scope:
o Prepare salads, soups, fish, meats, vegetables, desserts andother
foods
o Ensure that all stations are set appropriately
o Processand store food items
o Make sure that all kitchen staff is aware of standards and
protocols
o Manage rotationof food items in chillers
o Ensure kitchen and works area’s cleanliness
o Maintain and ensure the quality of prepared and raw items Key
Achievements
o Reorganizedthe food rotation procedure by employing a “time
log” for eachtype of food item
o Awarded Employee of the Year 2012 Awardfollowing provision
of excellentkitchen services and supervisor feedback
March 2009 to August 2009:Vinpearl Resort, Nha Trang city

4. Position: Commis1
Duties: Asian, Westernand coldfood
Strong Points:pizza, buffet, a la carte, BBQ, etc..
 Ensure the overall cleanliness andthe health and safety aspects ofthe
kitchen are maintained at all times.
 Work closelywith the Sous Chef to ensure kitchen is running smoothly and
efficiently.
 To have a positive impact, taking personalresponsibility and initiative to
resolve issues, always clearlycommunicating with both customers and
colleagues
May 07th
, 2003 to July 15th
, 2008:Was a chef at Ky Hoa Hotels(3 star) , Ho
Chi Minh City.
Position: chef de parties
Duties: Asian, Vietnamese traditional food, wedding, a la carte…
Strong Points: Wedding, Vietnamese traditional breakfast
 Have passion, strong work ethic, and excellentcommunication and knife
skills and be up to date with all health and safety guidelines and
procedures
 Ensuring the correctstandards are in place and if not, to redirectand
control.
 Goodcommunicator with excellentorganizationalskills and the ability to
work under pressure
 Creating hygiene and organizationstandards
 Creating generalkitchen Standards and teaching fellow associates.

5.  Preparationof all setups and dishing up
 Ordering of food.
 Carrying out stock checks
 Menu planning.
 Ensure that eachdish leaving the kitchen is checkedforquality, quantity,
presentationand correcttemperature.
 Highly self-motivatedand pro-active
TRAINING PROGRAMS:
 FIRE Prevention and Fire Fighting, Training development skills
 English Comprehension and Communication, Guest contact skills
 HACCP (cleaning and sanitization .Food Safety Lecture .Preventing C ross
Contamination. Temperature and Food Safety
OTHER KNOWLEDGE
Extrovert
Punctual
Sociable
Humorous
High-flexible
Patient

6. Helpful
Friendly
HOBIES
Playing chess
Football
Swimming
Reading Newspaper
REFERENCES:Available upon request