NGUYỄN KIM THÀNH CÔNG

Born in Hue / 19 years old

La Boulangerie Française
37 Le Ngo Cat TP Huê
School land line (0234) 3 896 469
School Mobile 0918 511 099
Single

EDUCATION

FRENCH BAKERY SCHOOL, HUE, VIETNAM (Lo Banh My Phap)

June 2018 – March 2020
 French bakery, pastry, viennoiseries – followed courses by French and Vietnamese bakers
and developed skills
 Cursus organised in 4-month modules to develop basic managerial skills :
o Purchasing – negotiated goods at the market required for daily production
o Health regulations and hygiene management- ensured rules are respected
o Stock management - carried out inventories, placed orders with suppliers, received
deliveries and controlled storage of goods
o Team leading - managed a team of 3 apprentices. In charge of production quality
and quantity, trained younger apprentice and developed customer relations
WORK EXPERIENCE

 Nov 2019 – Jan 2020 Internship - trained for 3 months at Sheraton Da Nang
 Jul 2020 – Sep 2020 Alba Wellness Resort Hue

ABILITIES

Technical skills
 Breads - white bread, traditional baguette, special breads (nuts, black, cheese...)
 Viennoiseries - croissant, pain au chocolat, pain aux raisins, muffin, cookies…
 Pastries - cakes (carrot, banana …), tarts (lemon, apple…) and mousses (passion, chocolate…)
 Chocolates
 French specialties - pièce montée, galette des rois, macaron, millefeuille, éclair...
 Savoury products - quiche, pizza, croque-monsieur, baguette-brest…
 Ice-cream and sorbet - “home-made”

Management skills
Led team of 3 apprentices during 4 months:
o Responsible for the team’s punctuality, attitude, production quality and quantities
o Trained new apprentices on recipes and methods
o Familiarize with the professional working environment at the hotel/restaurant

LANGUAGES

Vietnamese Mother Tongue

English Read, Written and Spoken (courses 1 hour / 5 days/ a week)
Daily English use

INTERESTS

 Football
 Music
TẠ ĐỨC HUY
Born in Hue / 19 years old
La Boulangerie Française
37 Le Ngo Cat TP Huê
School land line (0234) 3 896 469
School Mobile 0918 511 099
Single

EDUCATION

FRENCH BAKERY SCHOOL, HUE, VIETNAM (Lo Banh My Phap)

June 2019 – November 2020
 French bakery, pastry, viennoiseries – followed courses by French and Vietnamese bakers
and developed skills
 Cursus organised in 4-month modules to develop basic managerial skills :
o Purchasing – negotiated goods at the market required for daily production
o Health regulations and hygiene management- ensured rules are respected
o Stock management - carried out inventories, placed orders with suppliers, received
deliveries and controlled storage of goods
o Team leading - managed a team of 3 apprentices. In charge of production quality
and quantity, trained younger apprentice and developed customer relations

ABILITIES

Technical skills
 Breads - white bread, traditional baguette, special breads (nuts, black, cheese...)
 Viennoiseries - croissant, pain au chocolat, pain aux raisins, muffin, cookies…
 Pastries - cakes (carrot, banana …), tarts (lemon, apple…) and mousses (passion, chocolate…)
 Chocolates
 French specialties - pièce montée, galette des rois, macaron, millefeuille, éclair...
 Savoury products - quiche, pizza, croque-monsieur, baguette-brest…
 Ice-cream and sorbet - “home-made”

Management skills
Led team of 3 apprentices during 4 months:
o Responsible for the team’s punctuality, attitude, production quality and quantities
o Trained new apprentices on recipes and methods
o Familiarize with the professional working environment at the hotel/restaurant

LANGUAGES

Vietnamese Mother Tongue

English Read, Written and Spoken (courses 1 hour / 5 days/ a week)
Daily English use

INTERESTS

 Sport
 Music
NGUYỄN NHƯ PHƯỚC NGUYÊN
Born in Hue / 20 years old
La Boulangerie Française
37 Le Ngo Cat TP Huê
School land line (0234) 3 896 469
School Mobile 0918 511 099
Single

EDUCATION

FRENCH BAKERY SCHOOL, HUE, VIETNAM (Lo Banh My Phap)

February 2019 – November 2020
 French bakery, pastry, viennoiseries – followed courses by French and Vietnamese bakers
and developed skills
 Cursus organised in 4-month modules to develop basic managerial skills :
o Purchasing – negotiated goods at the market required for daily production
o Health regulations and hygiene management- ensured rules are respected
o Stock management - carried out inventories, placed orders with suppliers, received
deliveries and controlled storage of goods
o Team leading - managed a team of 3 apprentices. In charge of production quality
and quantity, trained younger apprentice and developed customer relations

ABILITIES

Technical skills
 Breads - white bread, traditional baguette, special breads (nuts, black, cheese...)
 Viennoiseries - croissant, pain au chocolat, pain aux raisins, muffin, cookies…
 Pastries - cakes (carrot, banana …), tarts (lemon, apple…) and mousses (passion, chocolate…)
 Chocolates
 French specialties - pièce montée, galette des rois, macaron, millefeuille, éclair...
 Savoury products - quiche, pizza, croque-monsieur, baguette-brest…
 Ice-cream and sorbet - “home-made”

Management skills
Led team of 3 apprentices during 4 months:
o Responsible for the team’s punctuality, attitude, production quality and quantities
o Trained new apprentices on recipes and methods
o Familiarize with the professional working environment at the hotel/restaurant

LANGUAGES

Vietnamese Mother Tongue

English Read, Written and Spoken (courses 1 hour / 5 days/ a week)
Daily English use

INTERESTS

 Music
 Sport
MAI XUÂN PHÚ
Born in Hue / 20 years old
La Boulangerie Française
37 Le Ngo Cat TP Huê
School land line (0234) 3 896 469
School Mobile 0918 511 099
Single

EDUCATION

FRENCH BAKERY SCHOOL, HUE, VIETNAM (Lo Banh My Phap)

October 2018 – October 2020
 French bakery, pastry, viennoiseries – followed courses by French and Vietnamese bakers
and developed skills
 Cursus organised in 4-month modules to develop basic managerial skills :
o Purchasing – negotiated goods at the market required for daily production
o Health regulations and hygiene management- ensured rules are respected
o Stock management - carried out inventories, placed orders with suppliers, received
deliveries and controlled storage of goods
o Team leading - managed a team of 3 apprentices. In charge of production quality
and quantity, trained younger apprentice and developed customer relations
ABILITIES

Technical skills
 Breads - white bread, traditional baguette, special breads (nuts, black, cheese...)
 Viennoiseries - croissant, pain au chocolat, pain aux raisins, muffin, cookies…
 Pastries - cakes (carrot, banana …), tarts (lemon, apple…) and mousses (passion, chocolate…)
 Chocolates
 French specialties - pièce montée, galette des rois, macaron, millefeuille, éclair...
 Savoury products - quiche, pizza, croque-monsieur, baguette-brest…
 Ice-cream and sorbet - “home-made”

Management skills
Led team of 3 apprentices during 4 months:
o Responsible for the team’s punctuality, attitude, production quality and quantities
o Trained new apprentices on recipes and methods
o Familiarize with the professional working environment at the hotel/restaurant

LANGUAGES

Vietnamese Mother Tongue

English Read, Written and Spoken (courses 1 hour / 5 days/ a week)
Daily English use

INTERESTS

 Playing guitar
 Football