Nguyen Hoang Giang (Kevin)
Glenwood Springs
Summary
Culinary professional with a Bachelor's degree in Hospitality Management from Switzerland and the UK, and experience across seven kitchens, five of which are in Switzerland's high-standard culinary scene. Skilled in multiple stations, including hot line, garde manger, sushi, and pastry, with a strong foundation in both classic and modern techniques. Known for creativity, adaptability, and maintaining consistency in fast-paced environments. Eager to bring international training and a passion for cooking to Aspen.
Overview
7
7
years of professional experience
Work History
Chef De Partie (Entremetier)
St Regis Aspen Resort
Aspen
11.2024 - Current
- Prepared ingredients and meals according to recipes and standards.
- Assisted in inventory management of food supplies and equipment.
Prep Cook
Maroon Creek Club
Aspen
05.2024 - 10.2024
- Collaborated with chefs to accommodate special requests and dietary needs of guests.
- Adhered to food safety protocols to ensure a safe and sanitary kitchen environment.
Chef de Partie (Garde-Manger)
Bijoux Catering
Zurich
07.2023 - 07.2024
- Prepared diverse menu items using fresh ingredients and seasonal produce.
- Collaborated with kitchen staff to ensure timely meal service and efficiency.
Pâtissier Commis
Bellevue Palace
Bern
06.2022 - 06.2023
- Prepared and baked pastries following standardized recipes and quality standards.
- Assisted in inventory management by organizing and restocking ingredients.
Entremetier Trainee
Hotel Grischa
Davos
12.2020 - 03.2021
- Assisted in food preparation and ingredient organization for daily kitchen operations.
- Supported chefs in cooking tasks during peak service hours to ensure efficiency.
Rotational Cook Intern
Intercontinental Hotel
Davos
12.2019 - 04.2020
- Followed safety and sanitation guidelines to uphold health standards in the kitchen.
- Prepared and cooked a variety of dishes following standardized recipes.
Line Cook Intern (Garde-Manger)
Candrian Catering
Zurich
01.2019 - 07.2019
- Assisted in the preparation of meals by chopping vegetables, preparing sauces, and marinating meats.
- Attended meetings with chefs and other staff members to discuss operational issues.
Education
Bachelor of Arts - Hospitality And Tourism Management
HTMi Hotel And Tourism Management Institute
Switzerland12-2021
Bachelor of Science - Tourism And Hospitality Management
Ulster University
United Kingdom12-2021
Skills
- Food preparation and presentation
- Inventory and cost management
- Recipe execution and menu planning
- Quality assurance and control
- Culinary techniques and trends
- Kitchen efficiency and leadership
- Time management and adaptability
- Problem solving and creativity
- Knife skills and sushi preparation
- Baking and pastry techniques
Languages
English
Native/ Bilingual
Vietnamese
Native/ Bilingual
German
Professional
Timeline
Chef De Partie (Entremetier)
St Regis Aspen Resort
11.2024 - Current
Prep Cook
Maroon Creek Club
05.2024 - 10.2024
Chef de Partie (Garde-Manger)
Bijoux Catering
07.2023 - 07.2024
Pâtissier Commis
Bellevue Palace
06.2022 - 06.2023
Entremetier Trainee
Hotel Grischa
12.2020 - 03.2021
Rotational Cook Intern
Intercontinental Hotel
12.2019 - 04.2020
Line Cook Intern (Garde-Manger)
Candrian Catering
01.2019 - 07.2019
Bachelor of Arts - Hospitality And Tourism Management
HTMi Hotel And Tourism Management Institute
Bachelor of Science - Tourism And Hospitality Management
Ulster University