Executive Chef Chinese & Emperor Chefs Chinese

Resume

Basic Information:
Name: Zeng Hui
Gender: Male
Date of Birth: 1978/01/20
Height: 173cm
Hu Kou: Changde City of HuNan Province
Marital status: Married
Body Status: Healthy
Career: Technician of Chinese Cooking Style
Technique Rate: Senior ( Issue Unit: Labor and Society Security Department of People’s Republic of China, Labor and Society Security Bureau of HuNan Province）
Be good at: Chinese Cuisine / HuNan Cuisine / Shanghai Cuisine                               Current Position: Shanghai, China
Training Experience：
1. April, 1995: Get the certificate of Third Class Cook after passing the examination held by Shanghai Labor Bureau in Shanghai Advance Studying School for Culinary Art.
2. October, 1995: Get the certificate of Second Class Cook after passing the examination held by Shanghai Labor Bureau in Shanghai Advance Studying School for Culinary Art.
Study Content: Making process of eight Chinese cuisines; enforcing skill training of slicing, scooping and heat controlling; cooking of hot and cold dish; studying knowledge regarding menu design, nourishment and sanitation, cost calculation, feature dish cooking, raw material, banquet dish, fruit platters, starchy of various kinds; learning essential about making grease, juice, catsup and soup.
3. December, 2003: Get the certificate of Advanced Cooking Skill after passing the examination held by HuNan Labor and Society Security Bureau.
Study Content: Cooking theory, practical cooking skill, food & beverage management, kitchen administration, cuisine innovation, menu design, use of various implements such as kitchen knives, kitchen frusta, fry pans, fry spoons, strainers, steamers and ovens. In particular, cooking theory includes cooking skill, cost calculation, finish machining of raw material, snack making, nourishment and sanitation while practical cooking skill includes arrangement of main and assistant ingredient of each dish, slicing requirement of raw material, seasoning of various ingredients, controlling of heat and oil temperature, layout of food in plates, all of which is to ensure the color, aroma, taste and shape of each dish meeting the requirement of examination.

Honors and Awards:
1998: Outstanding Individual of Shanghai HuNan Hotel;
2000: Outstanding Youth Member of Shanghai HuNan Hotel;
2000: Outstanding Individual of Shanghai HuNan Hotel;
2001: Outstanding Youth League Cadre of Shanghai HuNan Hotel.

Working Experience:
1. Shanghai Lan Tian Hotel (A Foreign-related Three Star Hotel)
Position: Chef
Working Period: Oct, 1994~Dec, 1995
Address: 2075~2083 HuangXing Road, YangPu District, Shanghai, China
Main Responsibility:

Choosing raw material to ensure its quality and freshness;
Initially processing and slicing of raw material;
Cold storage of food;
Choosing dishware and lay out & decorate dish on plates;
Maintaining dishware, cleaning workplace, checking and ensuring sanitation of food and kitchen environment according to requirement;

Through study and practice, I have a good command of slicing skill, food selecting, initial processing, raw material maintaining, cooking and seasoning of some simple dish.
2. Shanghai HuNan Hotel (A Foreign-related Three Star Hotel)
Position: Chef / Kitchen Director
Working Period: Jan, 1996~Jul, 2003
Address: ZhongShan West Road, Shanghai, China
Main Responsibility:

Cooking and seasoning dish according to requirement;
Researching and developing cuisine via studying customers’ taste and communicating with colleagues;
Independently accomplish slicing and cooking of dish;
Properly allotting, laying out and decorating dish;
Instructing new chefs on cooking technique;
Inspecting and choosing kitchen dishware;
Cold storage of food and maintenance of dishware;
Carrying out kitchen sanitation regulations to ensure food quality

3. Shanghai A Restaurant (chain stores).
Position: General Chef
Working Period: Aug, 2003 till now
Address: Shanghai, China.
Main Responsibility:

Taking charge of kitchen management of the chain store in an all-round way;
Working out and accomplishing food update plan in accordance with market situation and season alternation;
Drawing out and carrying out different control measures such as cost control and gross profit rate control, supervising procurement and click-count, managing use of raw material;
Formulating business regulations and operating plan, organizing, coordinating and directing thorough implementation of kitchen regulations, making reasonable kitchen management, finding out existing problems and making in-time correction;
Checking daily business reports and making in-depth analysis, know about intraday important banquets and special requirement of guests so as to make good preparation and work out proper plan;
Regularly organizing chefs to study how to improve food quality and innovate new cuisine, regularly checking chefs’ technique, making every effort to cultivate and temper first-rank staff;
Supervising and boosting scientific kitchen management, strengthening maintenance of raw material and implements;
Carrying out effective encouragement measures to inspire kitchen staff;
Accomplishing others tasks assigned by boss.

Autobiography:
1. Boast 12-year rich management experience in Food & Beverage Industry, especially over 7-year chef experience in large-scale restaurants and cabarets; be familiar with all-level operation and management processes of restaurant kitchen.
2. Boast strong planning and organizing capacity. I can efficiently allocate various resources including personnel, money and goods so as perfectly accomplish operating goals set by company and boost the sound and quick development of the whole restaurant.
3. Very conscientious and responsible; have a relatively strong control ability on cost saving; have a good team spirit.
4. Have a strong ability of organization, communication, coordination, innovation, execution and team-construction; be good at inspiring and motivating staff’s enthusiasm; have both capacity and experience in training staff in Food & Beverage Industry; be willing to grow with company.
5. Bring vigor and profit to many restaurants via my wisdom and endeavor.
My Principles:
1. Team principle: Solidification, high efficiency, perfect perusing.
2. Management principle: System is the basic and talent is the foundation.
3. Brand principle: I’m dedicated to help you make an international Food & Beverage brand.
4. Survival principle: Others haven't, I have; others have, I have more.
5. Value principle: The interest of restaurant is higher than everything.
6. Development principle: I try to be the first choice and long-term reliable partner of client. Let me accompany you to go global!
Contact me：
Tel: 86 13917521628 Email : hncook@163.com

My working photos are enclosed as following:

本人英文简历中的工作经历、各证书及其个人信息都是我工作能力的一种体现，且均有公证处的公证证明，奉劝小人不要盗窃！