OPERATION MANAGER
Soft Water Group, Hanoi, Vietnam
May 2009 to Present (www.softwatergroup.com)
Key accomplishments:
– Overall in charge of front of the house and back of house operation (eg: Food & Beverage, Accounts, Sales & Marketing, Administration, Gardener and Security Department)
– Responsible for ensuring the smooth operation of all department and procurement operation. Work very closely with the owner’s.
– To ensure that the operation is in accordance to the Policy & Procedure outlined by the Softwater. On timely manner to refer the Company’s checklist. This is including Restaurant contract and agreement, and insurances.
– To prepare and ensure that the Soft water’s annual budget is prepared and submitted according to the dateline given by the Owner.
– Conduct a proper training and guidance for all departments. Especially Food & Beverage staffs to provide excellent services to the guest or customer.
– Check and approve all Payment Vouchers, Petty Cash Voucher and cheques
– Check and approve all Purchase Orders prior to any purchases.
– Monitor and advise respective departments on expenses control.
– Ensure the Softwater’s comply with all authority regulation in term of licensing.
– To check the respective monthly reports prepared by Accountant before submit to Owner as stipulated time line.
– To maintain a sufficient cash flow for the Softwater operation.
– To attend promotional functions as appropriate
– To be fully aware of all the Restaurant’s and company’s promotional activities and programs.
– To be constantly aware of the need to search for any new sales prospects, promotional ideas, challenges, threats, opportunities and to feed all ideas, suggestions and possible sales leads.
– To entertain regular and potential clients if appropriate
– Plan future business strategy and review ongoing action plan progress
– Establishes festive season calendar
– Obtains maximum publicity to maintain a high profile for the Softwater.
– Liaises and attends promotional activities directed towards the press to introduce new menus and Softwater etc.
– Provides with information needed for mailing, advertising, direct mail and press releases
– Converses with guests to solicit comments
– While on rounds, provides comments and information to all staff on current events
– To ensure confidentiality of all matters of such nature
EXECUTIVE CHEF
Key accomplishments:
– Controlled and supervised food and chemical storerooms, back of house, and managed material control system.
– Responsible for overall staff recruitment and training, including steward chemical training.
– Responsible to achieve and sustain overall food cost, receiving report, income revenue, food cost report end of month.
– Oversaw menu planning, extensive knowledge of requirements and mechanics for successful banqueting, outside catering & restaurant services.
– Worked very closely with food suppliers; responsible for quality and quantity control – responsible for purchasing and receiving food and supplies.
– Overlooked overall maintenance of outlet hygiene — setup HACCP (Hazard Analysis Critical Control Point. Health and Safety Checks, First Aid, Pest Control, Waste Management, Food Sample Control, Food and Safety Incident Procedures).
– In charge of training entire kitchen team (with no previous experience in Western Cuisine and with a very limited understanding of the English language).
– Ability to break language barriers in a multinational work force when training and motivating staff member’s abilities, thereby developing skills to their full potential.
– Internationally trained, self motivated culinary team member and leader with a consistent high-energy performance.
– Well-organized, self-efficient and resourceful with proven ability to utilize available ingredients to maintain a high quality and consistent product.
– Involved in concept ideas and playing an active role in wedding, private functions with design, production and floor plan.
EXECUTIVE SOUS CHEF
The Nam Hai, Hoi An, Vietnam (GHM Hotels)
February 2007 to April 2009 (www.ghmluxuryhotels.com)
Key accomplishments:
– Manage to achieve and sustain overall food cost at 26% (down from an average of 42% in the initial months of operation).
– The rest are same as above (under Executive Chef’s key accomplishments)
Achievements:
– Conde Nast Traveler HOT LIST 2007 UK and USA : One of the Top New Hotels and Spas in the World
– Australia’s Gourmet Traveler 2007: One of the “Best of the Best” new hotels
– Travel + Leisure USA 2007: “The It List”
– TTG Travel Awards 2007: “Best New Beach Resort”
– Cigar Aficionado USA 2007: “The World’s Best New Beach Resorts”
– Travel + Leisure USA 2008: “The World’s Best Designed Resort”
– Arrivals + Departures Australia 2008: “Arrival + Departure’s Asian Resort of the Year 2008”
– Frommers Review (2008): “Simply put, the Nam Hai is the best resort in Vietnam”
– TTG Travel Awards 2008: “Best Beach Resort”
– A member of “The Leading Small Hotels of the World” and “Virtuoso”
EXECUTIVE SOUS CHEF
The Clarion Hotel, Cork, Ireland
May 2006 to January 2007 (www.clarioncork.com)
Key accomplishments:
– Controlled and supervised food and chemical storerooms, back of house, and managed material control system.
– Responsible for overall staff recruitment and training, including steward chemical training.
– Oversaw menu planning, extensive knowledge of requirements and mechanics for successful banqueting, outside catering & restaurant services.
– Worked very closely with food suppliers; responsible for quality and quantity control – responsible for purchasing and receiving food and supplies.
– Overlooked overall maintenance of outlet hygiene — setup HACCP (Hazard Analysis Critical Control Point. Health and Safety Checks, First Aid, Pest Control, Waste Management, Food Sample Control, Food and Safety Incident Procedures).
Achievements:
– 2006: Optimus Best Practice Award
CHEF DE PARTIE PROMOTED TO HEAD CHEF
“The Pullman” Restaurant, Glenlo Abbey Hotel Galway, Ireland
August 2002 to April 2006 (www.glenlo.com)
Key accomplishments:
– Created and Defined signature menu as featured on website.
– Knowledge and working of HACCP regulation in food production related establishments.
– Kitchen Planning, organization, food pricing.
– Personal cooked for Japanese Ambassador Mr. & Mrs. Hayashi official visit in Galway.
– Personal cooked for Royal Highness Regent Perlis Prince and Princess Malaysia official visit in Galway.
Achievements:
– 2005: Owning name to the Georgina Campbell Award (Most Atmospheric
Restaurant of 2005)
– 2005: The RAC Gold Ribbon Award
COMMIS CHEF PROMOTED TO CHEF DE PARTIE
The Datai Resort, Langkawi, Kedah, Malaysia
September 1996 to August 2002 (www.ghmluxuryhotels.com)
Key accomplishments:
– Covered all kitchen positions such as Butchery, Fish & Seafood, Garde-manger, Hot Kitchen and Plated dessert.
– Also worked intensively under the guidance of the Executive Chef, F&B Director in order to have better “service side” knowledge and Guest Relations approaches.
Achievements:
– 1998: Received a Certificate for Champion Employee of the Month of
December
– 1998: Received a Certificate for Champion Employee of the Years
– 2001: Recognition awarded member of The Datai, Langkawi, Malaysia
The Number One Hotel In The Would
– 2001: Received Silver Medal in Western Hot Cooking Main Course (8th Penang International Salon Gastronomique)
Education / Academic qualification
Chung Ling High School, Penang, Malaysia
1989: Lower Certificate Education (as pre Malaysia Government)
1991: Malaysian Certificate Education (as per Malaysia Government)
Stamford College, Kuala Lumpur, Malaysia
1995: Certificate In Basic Culinary Arts
1995: Certificate In Hotel and Catering Management
1996: Diploma In Hotel and Catering Management
1996: Food and Beverage Practical
1996: Basic Culinary Arts Practical
Training Program
1997: Customer / Guest Service Excellence
1997: Effective Supervision & Leadership Skills
1997: Training The Trainer
2000: Customer Focus
2001: Ecolab Safe Steps Programs 1 and 2
2004: Health & Safety (as per EU Government)
2005: Hazard Analysis Critical Control Point – HACCP (as per EU government)
