Summary
Executive chef with 8+ years across 4-5 star restaurants and hotels, fluent in both Asian and European cuisine, menu development and running kitchens of 20+ staff. Seeking to lead your kitchen team, standardise dish quality and optimise ingredient costs.
Work Experience
2020 — Present
Executive Chef | Muong Thanh Hotel Da Nang
- Managed and coordinated a 22-person kitchen brigade for a 300-seat buffet restaurant.
- Built and refreshed seasonal menus, lifting food revenue by 20%.
- Controlled portioning and ingredient costs, cutting waste by 12%.
- Upheld food-safety standards, earning grade A across every inspection.
2015 — 2020
Sous Chef | Le Jardin European Restaurant
- Ran the European section, preparing mains and sauces to standard recipes.
- Trained 8 commis chefs in prep technique and plating.
Education
College of Culinary Arts2010 — 2013
Major in Culinary Arts & Cooking Technique · Distinction
Awards
- 2nd Prize, "Golden Spoon" Central Region contest (2021)
- Outstanding Chef of the Year — Muong Thanh Group (2022)
References