Mẫu CV xin việc bếp trưởng bằng tiếng Anh

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, đào tạo đầu bếp mới, tối ưu quy trình làm việc.

Mẫu CV xin việc bếp trưởng tiếng Anh
Mẫu CV xin việc bếp trưởng tiếng Anh

CV xin việc bếp trưởng là gì?

CV xin việc bếp trưởng là một tập văn bản bao gồm thông tin cá nhân, mục tiêu nghề nghiệp, kinh nghiệm làm việc, trình độ học vấn, sở thích cá nhân, hoạt động xã hội và thông tin người tham chiếu. Nộp CV xin việc là yêu cầu bắt buộc đối với người tìm việc khi ứng tuyển vào vị trí công việc của một công ty nào đó.

Bạn có thể tìm hiểu thêm Bản mô tả công việc bếp trưởng để nắm bắt tổng thể công việc của một bếp trưởng nhà hàng khách sạn.  Còn dưới đây là mẫu CV xin việc bếp trưởng:

Mẫu CV xin việc bếp trưởng tiếng Anh (Curriculum Vitae)

Personal details

  • Nguyễn Văn A
  • Executive Chef
  • Gender:
  • Date of birth:
  • Family Status:
  • Address:
  • Cellphone:
  • Email:
  • Website:

Career Objective

  • 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 individual is given the opportunity. I take every opportunity to upgrade my skills.

Working Experience

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 preparation 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.
Mẫu CV xin việc bếp trưởng tiếng Anh
Mẫu CV xin việc bếp trưởng tiếng Anh

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 preference 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 preparation area to be more productive and user friendly.
  • Setting the procedures ,guidelines of requisitions and market list ordering system.
  • Train associates on food preparation , presentation 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 pre – 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.
Kỹ năng của bếp trưởng
Kỹ năng của bếp trưởng

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

Education and Qualifications

  • Hotelfach Schule Kanton Luzern, Switzerland
  • Gewerb Schule Kanton Niedwalden, Switzerland
  • 3 – Years Apprentice Ship Hotel Schuetzen, Stansstad, Switzerland


  • 2017- Awarded with a certificate Appreciation 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


Managing Culinary
  • Schedule optimization
  • Supervising
  • Leadership
  • Achieve food margins
  • People management
  • Chinese/India
  • Western
  • Italian
  • Mexican/Latin
  • BBQ
  • Healthy Cooking
  • Diabetic Cooking
  • Vegetarian
  • Fusion Food


Dynamic Smart
  • Leading by example
  • Inspiring people
  • Teamwork
  • Positive attitude
  • Food ideas
  • New recipes
  • Cost control
  • Kitchen hygiene
  • Problem solving
  • Effective planning skills
  • • Pre-opening setup kitchen and restaurant

Interests and Achievements

Cooking, reading, communicating, traveling,..

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