Xu Hướng 7/2022 # Mẫu Cv Xin Việc Bếp Trưởng Tiếng Anh # Top View

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--- Bài mới hơn ---

  • Cv Xin Việc Đầu Bếp: Những Điều Cần Biết Để Có Được Công Việc Như Ý
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  • Đơn Xin Tham Gia Dân Quân Tự Vệ
  • Hướng Dẫn Cách Ghi Đơn Xin Việc Hay Và Chi Tiết Nhất
  • Mẫu CV xin việc bếp trưởng nhấn mạnh vào những ý tưởng ẩm thực, công thức mới, khả năng kiểm soát chi phí, giải quyết vấn đề và kỹ năng lập kế hoặc. Ngoài ra, bạn cần cho thấy khả năng lãnh đạo, quản lý nhân sự, tối ưu quy trình làm việc.

    Mẫu CV xin việc bếp trưởng tiếng Anh


    • Having a good job. Becoming good Manager in 2 coming years.
    • I believe that there are always new things to learn and that learning never stops as long as an inpidual is given the opportunity. I take every opportunity to upgrade my skills.

    Hotel Marco Polo Plaza

    • Responsible department head ,level 2 in the Marco Polo organization chart , leading a culinary and stewarding team of 80 – 100 associates.
    • Plan , direct and supervise all food pparation and cooking activities in multiple sections, kitchens and restaurants
    • Including banquets.
      • Menu development and Menu engineering for all restaurants, buffets, catering and events in the hotel.
      • Meet with customers, media, food writers and bloggers to discuss menus, food concepts , promotions for special
    • Occasions and exclusive events.
      • Monitor sanitation practices as part of HACCP – Food Safety and OH&S to ensure that employees follow standards and regulations set by Hotel management and Corporate office.
      • Managing overall Financial aspects of the department ,food cost ,labor cost , energy consummation, wastage
    • And over production control.
        Department head obligations to attend Financial results, F&B Marketing , Catering & Events meetings,
    • Annual budget plan and monthly financial results meeting to be in line with the department and Hotel KPI – Results.
        Responsible for market list order or food requisitions to ensure efficient operation and sufficient provisions for all
    • The food operations within the establishment.
        Check the quantity and quality of received products, supplies, equipment, or work areas to ensure
    • Conformance to established standards.
        Monthly culinary department communication meeting, training and succession plan, Up-cumming
    • Events, promotions as per culinary journey calendar. Financial results ,targets and set goals to be achieved (BSC).
        As part of the Hotel management responsibility monthly MOD – Manager on Duty. Interacting with costumer and
    • Associates needs and service as an ambassador front or back of house.
      • HR related responsibility in recruiting, hiring and training of culinary and stewarding associates.
      • PDR – Performance development revue , establishing detailed succession plans and reporting of incidents
      • Training on new Menus ,Buffet set up ,Production planing ,Action stations and cooking demonstration.
      • Product knowledge ,up-selling suggestions of dishes that are available . Cross training and multitasking to improve,
    • Enhance and developing productivity within the department and Hotel organization.

    Shangri-La Resort & Spa

    • Consultant contract for three months.
    • Responsible to lead and oversea the day to day operation in the Italian Kitchen.
    • Interacting with guests and owner to attend special food request and pference to Italian and International dishes.
    • Monitor sanitation practices to ensure that employee follow HACCP Food and Safety standards and
    • Regulations strictly set by the Shangri-La Hotel Organization.

    Crimson Resort & Spa

    • Responsible Department Head position reporting to General Manager in the organization chart.
    • Redesign the production and cooking range in all food pparation area to be more productive and user friendly.
    • Setting the procedures ,guidelines of requisitions and market list ordering system.
    • Train associates on food pparation , psentation and standard recipes.
    • Setting the guidelines for Food cost control system in all outlets and production area .
    • Successfully open two additional F&B outlets in the resort .
    • Setting the guidelines for HACCP – Food and Safety manual handling and storage of food.
    • Assign duties , responsibilities and work stations to associates in accordance with work requirement
    • Establishing a yearly business plan for the F& B department to reach specific goals and target

    Discovery Bay by Rex Resort

    Position: General Manager

    • Consultant contract for 6 months to supervise and manage two properties of Discovery by Rex Resort.
    • Interacting with clients and suppliers for events and special occasions.
    • Re organize the F& Beverage department and Kitchen organization. Introduce new restaurant and food concept.
    • New Buffet theme nights and revised all a la carte Menus in all outlets along with new recipes food cost Market List .

    Meritus Pelangi Beach Resort

    Position: Food and Beverage Director

    • Responsible of the overall F&B Department , Culinary and Stewarding. Reporting to General Manager .
    • Setting up all restaurants and Catering with a F&B business plan and Financial report .
    • Introducing new Guidelines and Service Standards throughout the resort.
    • Organizing special events and promotions in the resort Valentines , New years Gala , Pool parties ,theme-nights

    Hilton Hotel in Kuala Lumpur

    Position: Executive Chef

    • Hilton Transfer from Cebu to a second opening of Double Tree by Hilton Golf, Resort & Spa in Sri Racha Hills.
    • Due to a delay in the project and building construction the p – opening team was relocated.
    • Hilton Kuala Lumpur give me great exposure and opportunities to cook in all the 6 kitchens of the Hotel.
    • Assisting and interact with Michelin star Chef Paco Ronzero during the Spanish Promotion.

    Hilton Hotel Cebu Resort & Spa

    Position: Executive Chef

    • New Opening of A Hilton Resort with detailed per-opening and opening procedures and standards
    • Supervising all kitchen and equipment installation for all outlets and banquet
    • Recruit and hiring staff cooks , CDP,Sous Chef ,Pastry Chef and Chief Steward for culinary manning.
    • Setting the guidelines for HACCP – Food and Safety manual handling and storage of food.
    • Menu development and Menu engineering for all restaurants, buffets, catering and events in the hotel.
    • PDR – Performance development revue , establishing detailed succession plans and reporting of incidents
    • And day to day issues.
    • Comply with Hilton world wide standards, guidelines as per head office direction Quality Assurance, costumer service, Food & Safety and Hilton Icon brand standards.

    Hilton – Melbourne On the Park

    Position: Executive Chef

    • Large banquet venue with 6 function rooms weddings , meetings and conferences
    • Weekly / Monthly cooking classes hosted by executive chef inviting , regional chefs ,Executive chefs and guest chefs Jamie Oliver , Gordon Ramsey , The Fat ladies , Kurma Daza , Elizabeth Chong . Choung Luke
    • Outside catering for F1 – race track , Melbourne Cup , Tennis open as part of annual marketing plan.
    • Special Music and how events over 3 days catering for 1800 people 4 course set menu .
    • Monthly wine maker dinner matching food with the regional wine from different wine makers-estate
    • Hotelfach Schule Kanton Luzern, Switzerland
    • Gewerb Schule Kanton Niedwalden, Switzerland
    • 3 – Years Appntice Ship Hotel Schuetzen, Stansstad, Switzerland


    • 2017- Awarded with a certificate Appciation for outstanding Job with Chain de Rotisseurs gala dinner
    • 2017- Successful Australian food promotion in Gateway Marco Polo Hotel in Hong Kong
    • 2015- Asian Summit in Cebu hosting different Head of States.
    • 2014- Awarded with certificates for 2 Chain de Rotisseurs gala dinner events in the same year
    • 2014- Marco Polo Hotel of the year award -Best Hotel in the Marco Polo group
    • 2012- Cooking demonstration on the show Kris TV with Kris Aquino in Cebu
    • 2010- Cooking Presentation and part of the show windows of Cebu with Emilia Espina
    • 2009- Awarded for Judging Salon Culinary Malaysia East Coast
    • 2004- Part of International Culinary Congress in Cebu – Chefs on Parade
    • 2002- Judging of Australian Cooking Finals for Chain de Rotisseurs World Champion ship in Paris
    • 2000- Melbourne Hilton Official Hotel for the 2000 Olympic games Football Tournament
    • 2000- Hilton on the park awarded Best Establishment at the Salon Culinary in Sydney, Australia
    • 1999- Awarded for Garden Terrace – Best Restaurant Establishment Award in1999 AHA Awards
    • 1999- Awarded for Judging Australian Salon Culinary Federation Melbourne for A.C.F

    Tải mẫu CV xin việc bếp trưởng

    Download “Mẫu CV xin việc bếp trưởng” Mau_CV_xin_viec_bep_truong_tieng_Anh_Hotelcareers_vn.docx – Downloaded 1005 times – 106 KB

    Với vị trí bếp trưởng, với nhiều năm kinh nghiệm có thể khiến Mẫu CV xin việc bếp trưởng của bạn trở nên quá dài. Bạn nên tóm tắt quá trình, nhà tuyển dụng không có nhiều thời gian để đọc kỹ cv của bạn. Bạn cũng đừng quên rà soát lỗi chính tả và nhớ liệt kê các thành tích đã đạt được khi đảm nhiệm vai trò bếp trưởng nhà hàng khách sạn.

    --- Bài cũ hơn ---

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  • Cập nhật thông tin chi tiết về Mẫu Cv Xin Việc Bếp Trưởng Tiếng Anh trên website Ezlearning.edu.vn. Hy vọng nội dung bài viết sẽ đáp ứng được nhu cầu của bạn, chúng tôi sẽ thường xuyên cập nhật mới nội dung để bạn nhận được thông tin nhanh chóng và chính xác nhất. Chúc bạn một ngày tốt lành!

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