1. CURRICULUMN VITAE
PERSONAL DETAILS
Name: ĐOÀN HỮU QUÂN
Date of birth: 22nd
December 1974
Gender: Male
Marital status: Married
Nationality: Vietnamese
ID card: 030934635
Address: No. 4 Tran Phu Street, May To ward,
Ngo Quyen District ,Hai Phong City, Vietnam
Contact: 0936440939
Hand phon 01232383968
Email: quanbep1974@gmail.com
Facebook Quan doan
OBJECTIVE EXECUTIVE CHEF
EDUCATION
• 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 program
WORKING 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

2. • 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
- Trends
- 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)

3. 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

4. • 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
PROFFESSIONAL SKILLS
• 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.
REFERENCE
Mr. Tran Van Thanh
Human Resource Manager
Pearl River Hotel Hai Phong
Tel: 0904 468 246
Email: hrm@pearlriverhotel.vn
Relationship: works