Resume Chef in Vietnam Ho Chi Minh City – Free Word Template Download with AI

Name: Nguyen Van An
Contact: +84 903 456 789 | [email protected]
Location: Ho Chi Minh City, Vietnam

A dedicated and innovative Chef with over 10 years of experience in the hospitality industry, specializing in Vietnamese cuisine and modern fusion dishes. Proficient in managing high-volume kitchen operations while maintaining exceptional food quality, hygiene standards, and customer satisfaction. Committed to showcasing the rich culinary heritage of Vietnam Ho Chi Minh City through creative recipes and sustainable practices. This Resume reflects a career built on passion for food, leadership skills, and a deep understanding of local ingredients and traditions.

Head Chef | The Saigon Bistro

Ho Chi Minh City, Vietnam | January 2018 – Present

• Oversee the daily kitchen operations of a 50-seat restaurant in District 1, focusing on authentic Vietnamese dishes such as pho, banh mi, and ca phe sua da.
• Develop seasonal menus that incorporate local produce and traditional cooking techniques while introducing modern presentations to attract international tourists in Vietnam Ho Chi Minh City.
• Train and mentor 20+ kitchen staff, ensuring compliance with food safety regulations set by the Vietnamese Ministry of Health.
• Collaborated with suppliers to source organic ingredients from local farms in the Mekong Delta, reducing carbon footprint and supporting regional agriculture.

Chef de Cuisine | Ho Chi Minh City Resort & Spa

Ho Chi Minh City, Vietnam | June 2014 – December 2017

• Managed the culinary team for a five-star resort, delivering exceptional dining experiences to guests from across Asia and Europe.
• Introduced a Vietnamese fusion menu that combined traditional flavors with Western techniques, increasing customer satisfaction ratings by 30%.
• Organized monthly food festivals in Vietnam Ho Chi Minh City to promote local cuisines, attracting media coverage from national publications like Tuoi Tre.
• Implemented cost-saving measures through waste reduction strategies, saving the resort $15,000 annually on food expenses.

Sous Chef | Dragon Restaurant

Ho Chi Minh City, Vietnam | March 2011 – May 2014

• Assisted in the execution of a Michelin-starred dining experience, focusing on intricate Vietnamese street food and fine dining.
• Developed training programs for new chefs, emphasizing the importance of hygiene and precision in Vietnamese cuisine.
• Participated in culinary competitions in Vietnam Ho Chi Minh City, winning "Best Presentation" at the 2013 Saigon Gastronomy Awards.

Culinary Arts Diploma | Vietnamese Culinary Institute, Ho Chi Minh City
Graduated: 2010

Bachelor of Science in Hospitality Management | University of Economics, Ho Chi Minh City
Graduated: 2013

• Cooking Techniques: Mastery of Vietnamese cooking methods (steaming, braising, grilling) and international techniques (sous-vide, fermentation).
• Menu Development: Expertise in creating balanced menus that cater to local tastes and global trends in Vietnam Ho Chi Minh City.
• Leadership: Proven ability to lead kitchen teams under pressure, ensuring timely service and high-quality output.
• Cultural Awareness: Deep understanding of Vietnamese food traditions, festivals (e.g., Tet, Mid-Autumn Festival), and their significance in menu planning.
• Technology: Proficient in kitchen management software and inventory control systems used in modern restaurants across Vietnam Ho Chi Minh City.

• Fundamentals of Food Safety | Vietnamese Ministry of Health, 2019
• Sustainable Culinary Practices | Green Restaurants Association, 2021
• Chef Certification in Modern Vietnamese Cuisine | Ho Chi Minh City Culinary Academy, 2016

• Vietnamese (Native)
• English (Fluent – read, write, speak)
• French (Basic – for menu translations and international collaboration)

• Vietnam Chefs Association (VCA) – Member since 2015
• Ho Chi Minh City Restaurant Association – Active participant in culinary workshops and networking events

Local Ingredient Initiative (2020): Launched a program to source 80% of ingredients from local farmers in Vietnam Ho Chi Minh City, reducing supply chain costs by 15% and promoting sustainability.

Culinary Ambassador Program (2019): Represented Vietnam Ho Chi Minh City at the Asia-Pacific Food Festival, showcasing traditional dishes like banh xeo and ca phe sua da to international judges.

Community Kitchen Workshops: Hosted free cooking classes for underprivileged youth in District 5, teaching them essential skills in Vietnamese cuisine and kitchen safety.

Available upon request. Former supervisors and colleagues from Ho Chi Minh City-based restaurants are eager to provide testimonials.