This curriculum vitae outlines the personal and professional details of Vo Kien Cuong. It summarizes his education in Australia from 1994-2004 and work experience as an executive chef and sous chef in Vietnam and Australia over the past 15+ years. His current role is as the Executive Chef overseeing 64 Highlands Coffee stores across Vietnam, where he is responsible for menu development, training staff, and ensuring food quality and operations.

1. CURRICULUM VITAE
PERSONAL DETAILS
Name Vo Kien Cuong
Address 334 B4 Phan Van Tri; St
Ward: 11 Dist Binh Thanh – TPHCM
Cell-phone 0913.761.481
Office Phone 08 2065381
Date of birth 26-06-1972.
Marital status Married.
Email vkcmaymuathu@yahoo.com.au
EDUCATION
1994-2004 - Oversea student in Australia from (1994-2004)
8/1994-2/1995 - Study English at New South Wales College.
6/1995-6/1996 - New South Wales food technical school
- Pastry products development manager
- New food products development manager
LANGUAGES
Vietnamese Mother Tongue
English Fluent
WORKING EXPERIENCES:
Have been working in Kitchen Department for more than 15 years. Specialist is Western
cuisine, Italian food and Asian cuisine. The followings are major experiences:
04/2008 - Now
Executive Chef (Highlands Coffee Operations)
Head office: 135/37/50 Nguyen Huu Canh: St Ward: 22 Binh Thanh: Dist: HCMC
www.highlandscoffee.com.vn
Main responsibilities:
 Control 64 Highlands Coffee stores North-South and middle Viet Nam
 Ensure stores operations smooth running of food service
 Prepare new menus for Highlands Coffee operations
 Make the recipes and costing sheets and presentation
 Proposes to maximize revenue potentials and suggest new appropriate products
 Assist in effective implementation of food related marketing promotions
 Support for marketing department and different concerned departments in
 Planning and execution stage for the smooth launching of new products
 During special Time of the Year, proposal menu for Valentine day, special children day,
full moon day
 Training to Kitchen Supervisors and staff when launch a new product.
 Assist in organizing functions and outside caterings
 Set up new store
 Ensure that proper handover concerning kitchen operations of the new store is
 done correctly with the executive chef and the necessary follow-ups done

2.  Support and participate in evaluating the performance of the kitchen team
 (During store take-over and dry run).
 Will also be responsible in tracking inventory of these kitchen tools & equipment
 To ensure all stores’ Chef is well maintain at all the time
 Ensure that all stores of operation clean up that all the time
 Ensures current products’ peak performance in terms of quality and freshness in all
 Stores.
 Check and maintain high food quality
 Ensures all stores to follow the cleanliness standards of Highlands Coffee stores by
 following the cleaning drive schedules
 Preparation of Monthly Objective Report (MOR) and Bi-Weekly Reported needed."
05/2006 -04/2008:
Executive Chef (SaigonDomaine Luxury Resort)
1057 Binh Quoi -Boulevard –Binh Thanh: Dist – TPHCM) Tel 08-5566163:
www.saigondomaine.com
Main responsibilities:
 Supervise and train all subordinate staff efficiently
 Ensure smooth running of food service
 During special Time of the Year
 Menu for Valentine day, special children day, full moon day, chrismas day
 Make the recipes and costing sheets and presentation
 Proposes to maximize revenue potentials and suggest new appropriate products
 Support for marketing department and different concerned departments in
 Planning and execution stage for the smooth launching of new products
 Training to all Kitchen staff when launch a new product.
 Assist in organizing functions and outside caterings
 Prepare daily pastry orders
 Check and maintain high food quality
 Prepare food menus, recipes and costing sheets- Control food cost
 Conduct and supervise regular inventories
 Supervise preparation of daily staff meals
 Report regularly and effectively to general manager
10/2004- 5/2006
Sous Chef (Xu Restaurant)
- At 75 Hai Ba Trung: Street Dist;1 -HCMC
 Support the pastry for breakfast and set lunch
 Make and supervise daily food preparations for, lunch and dinner Also for
 Birthday party, Wedding party
 Check and maintain high food quality and presentation
 Training to Kitchen Supervisors and staff when launch a new product.
 Assist in organizing functions and outside caterings

3. 7/2002- 2/2004
Sous Chef Lucio’s Italian Restaurant
47 Windsor Street, Paddington NSW 2021 Email:
Tel +61 2 9380 5996 - Fax +61 2 9361 0219
info@lucios.com.au
 Handled all activities of the kitchen including created menu, conducted staff training,
Cooperated with services side to make sure the customer been serve satisfied. all the
complains from customer related to food and make sure complains to be solved
completely.
 Ensure smooth running of food service
 Prepare daily pastry orders
 Check and maintain high food quality
 Cook and decoration foods
 Supervise and train all subordinate staff efficiently
 Training to all Kitchen staff when launch a new product.
 Report for Head Chef
1/2000-7/2002
Cook Lucio’s Italian Restaurant
47 Windsor Street, Paddington NSW 2021 Email:
Tel +61 2 9380 5996 - Fax +61 2 9361 0219
info@lucios.com.au
 Prepare vegetables and all the meats support for Sous Chef
 Cook and decoration foods
 Make inventory
 Report for Head Chef
 End of the day order the ingredient
2/1996-11/1999
Cook helper Lucio’s Italian Restaurant
47 Windsor Street, Paddington NSW 2021 Email:
Tel +61 2 9380 5996 - Fax +61 2 9361 0219
info@lucios.com.au
JOB REFERENCES:
1. Mr. Lucio
• F&B Manager
• 47 Windsor Street, Paddington NSW 2021
• Tel +61 2 9380 5996 - Fax +61 2 9361 0219
• info@lucios.com.au
2. Mr. Timothy
• Executive Chef
• 47 Windsor Street, Paddington NSW 2021
• Tel +61 2 9380 5996 - Fax +61 2 9361 0219
• info@lucios.com.au

4. 3. Mr. Pham Tuan Hai
• Executive Chef
• Unilever Food solutions Vietnam.
• Cell phone :( 84) 908 76 11 99.
• Email: Pham-Tuan.hai @unilever.com