Work Preference
Summary
Overview
Work History
Education
Skills
Languages Proficiency
Personal Information
Education - Key Qualifications
Character And Strength
Timeline
Generic
VU TRONG DUNG
Open To Work

VU TRONG DUNG

THAI BINH

Work Preference

Job Search Status

Open to work
Desired start date: 2 weeks notice

Desired Job Title

Chef de PartieSenior Chef de PartieJunior Sous Chef

Work Type

Full TimePart TimeContract WorkGig WorkConsultingVolunteerSeasonal Work

Location Preference

On-SiteRemote
Location: Malé, 26
Open to relocation: Yes

Salary Range

45000/yr - 200000/yr

Important To Me

Career advancementCompany CulturePersonal development programsHealthcare benefitsTeam Building / Company Retreats

Summary

Dynamic chef with expertise in culinary arts and team leadership. Proven ability to enhance menu development, optimize kitchen operations, and train staff for superior food quality. Committed to delivering exceptional dining experiences while minimizing waste and ensuring high standards.

Overview

12
12
years of professional experience

Work History

Chef de Partie

Lime Restaurants
Male
11.2025 - Current
  • Led a team of 4 chefs.
  • Managed cold kitchen station, ensuring high-quality food preparation and presentation.
  • Prepared sushi using fresh ingredients in a high-paced kitchen.
  • Developed menu items and managed inventory to optimize stock levels and minimize waste.
  • Led training sessions to enhance teamwork and culinary skills among kitchen staff.
  • Opening and closing breakfast - lunch - dinner.
  • Report to Sous chef.
  • Briennia Kottefaru Hotel

Demi Chef de Partie

Qasr Al Bahar Restaurants
Ras Al Khaimah
06.2024 - 11.2025
  • Prepared and cooked hot food, maintaining high standards of taste and presentation.
  • Designed menus for events and daily meals, optimizing available stock while ensuring hygiene and quality standards.
  • Opened and closed dinner service, ensuring smooth operations and readiness for service.
  • Led a team of 6 chefs.
  • Coordinated with Chef de Partie and Sous Chef to ensure effective kitchen operations.
  • Worked at Waldorf Astoria Hotel, contributing to high-quality dining experiences.

Demi Chef de Partie

Shangri-la Hotel
Abudhabi
04.2023 - 06.2024
  • Reported to Chef de Partie and Sous chef.
  • Supervised a team of 6 chefs in a busy kitchen environment.
  • Checked food mix thoroughly before beginning shift to ensure quality.
  • Prepared and cooked a variety of hot and cold dishes to meet menu requirements.
  • Cleaned and sanitized kitchen equipment to maintain hygiene standards.
  • Conducted monthly inventory of food stocks to ensure availability and minimize waste.
  • Maintained all storage areas in an organized and secure manner.

Commis 1

The WB Restaurants
Abu Dhabi
08.2022 - 03.2023
  • Reported to Chef de Partie and Sous-chef.
  • Led a team of 6 chefs, ensuring smooth kitchen operations.
  • Verified ingredient mix before shift start to maintain quality standards.
  • Prepared and cooked a variety of hot and cold dishes, consistently meeting customer expectations.
  • Follow standard recipes carefully, weigh and measure food ingredients accurately.
  • Practice proper operation of equipment to assure safety and avoid damage.
  • Practice proper operation of equipment to assure safety and avoid damage.
  • Worked in Hilton Yas Island kitchen

Commis 1

Shangri-la Hotel
Abudhabi
10.2016 - 06.2019
  • Reported directly to demi-chef and sous-chef during shifts.
  • Led a team of 6 chefs.
  • Follow standard recipes carefully, weigh and measure food ingredients accurately.
  • Checked ingredient mix for consistency before beginning shift.
  • Prepared and cooked a variety of hot and cold dishes to meet menu standards.
  • Follow standard recipes carefully, weigh and measure food ingredients accurately.
  • Practice proper operating equipment to assure safety and avoid damage.
  • Cleaned and sanitized kitchen equipment to maintain hygiene standards.

Commis 2

Hội An Restaurants
Abudhabi
10.2014 - 12.2016
  • Led the kitchen team as head chef in a busy restaurant with 80 seating capacity.
  • Ensured high standards of hygiene and cleanliness in kitchen operations.
  • Prepared and cooked a variety of hot and cold dishes to meet menu specifications.
  • Follow standard recipes carefully, weigh and measure food ingredients accurately.
  • To clean and sanitize equipment properly.
  • Ordering all items needed in the restaurant.
  • Conducted monthly inventory of food stocks to maintain proper supply levels.
  • Maintain all storage area walks in an organized secure manner.
  • Worked at Shangri-la Hotel, a luxury hospitality establishment.

Education

High School Certificate - Formal Education

Binh Luc B High School
Ha Nam _Viet Nam
07-2009

Skills

  • Culinary techniques
  • Food safety
  • Menu development
  • Food presentation
  • Station management
  • Kitchen operations
  • Inventory management

Languages Proficiency

Basic, Mother tongue

Personal Information

  • Date of Birth: 01/29/91
  • Nationality: Vietnamese
  • Marital Status: Single

Education - Key Qualifications

  • Good computer skill in Microsoft (Word, Excel, Power point)
  • High School Certificate

Character And Strength

  • Able to communicate with Management
  • Able to control Wastage portions sizes, work roster and spoilage
  • Able for writing the menu and recipe costing
  • Have Knowledge of Fidelio systems for issuing and recipes
  • Able to work with multilingual, multicultural staff
  • Able to train staffs and keeps training records and reports
  • Cost and profit conscious

Timeline

Chef de Partie

Lime Restaurants
11.2025 - Current

Demi Chef de Partie

Qasr Al Bahar Restaurants
06.2024 - 11.2025

Demi Chef de Partie

Shangri-la Hotel
04.2023 - 06.2024

Commis 1

The WB Restaurants
08.2022 - 03.2023

Commis 1

Shangri-la Hotel
10.2016 - 06.2019

Commis 2

Hội An Restaurants
10.2014 - 12.2016

High School Certificate - Formal Education

Binh Luc B High School

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