Oct 2021 – Present
Line Cook
Cactus Club Cafe Nanaimo, BC, Canada
This is my first job in Canada, also my first job at a cook. I started on Sautee station which focus on pasta dishes, teriyaki rice bowl, and building poke bowl, etc.
Since June 2022, I moved to Entree station, and my main role is a broiler who cooks burger, grilled chicken, and beef steak.
So far, my favourite dish is Tuna poke bowl because of its flavourful, colorful and fun to make.
Working at Cactus Club Cafe – a professional chain restaurant in Canada, helps me to know more about kitchen setup, and how important teamwork is in the kitchen. Besides, I have been inspired a lot, like how varsetile mayonnaise is and how to utilize usable products and control waste.
Jun 2019 – Oct 2019
Senior Bartender
Manja Manja Restaurant – Holiday Inns & Suites Saigon Airport, Vietnam
This was my first experience working at pre-opening period. I got a lot of piece of trainings, and knew what I should prepare to open a restaurant/hotel.
Sep 2017 – Jul 2018
Waiter – Bartender
Mad Cow Wine & Grill at Pullman Saigon Centre, Vietnam
This is a crazy concept for a fine dining restaurant – they sell wine almost at retail price. In my opinion, it is a modern concept for a restaurant. Working here helps me to broaden my horizon about beef cut, having a chance to work as a bartender to learn more about wine, cocktail, and coffee. I believe most of my knowledge have been learned when working here.
Aug 2016 – May 2017
F&B Attendant
Amanoi resort, Ninh Thuan province, Vietnam
My first workplace after I graduated from Hospitaly Management Bachelor. I can’t imagine how serve the weather was when working as a beach resort. But all employees there treated me like a their family members. I feel so grateful for that. The most impressive thing when working here is the management team work well to create a lot of services to satisfy their customers.