Proficient in Minnan cuisine, and also has experience in cooking all kinds of seafood, Cantonese stir-fry, bird's nest, abalone, and shark's fin
Self-evaluation
I have been engaged in catering management for nearly 20 years. I have been training the personnel management of the production department to adhere to the management principle of compatibility of emotion and reason, so as to achieve various work standards of sanitation and safety production, and complete the reception tasks of the hotel's banquets, conference meals and snacks. I have excellently completed the reception of the 13th National Committee of the Chinese People's Political Consultative Conference, a conference dinner with nearly 1,000 members at Beijing Fengda International Hotel, and received recognition and commendation from the leaders.
I also have experience in cooking various types of seafood, Cantonese stir-fries, bird's nest, abalone, and shark fin.
Work Experience
From 1996 to 2000, he worked as a chef at Zhongshan Haigang Catering Group.
From 2001 to 2004, he worked as a supervisor at Dongcheng International Hotel in Dongguan.
From 2005 to 2007, he served as the head chef of the Chinese kitchen at Huizhou Kande International Hotel.
From 2012 to 2015, he worked as the head chef at Harbin Baoyu Tianyi International Club.
From 2015 to 2018, he served as executive chef at Beijing Fengda International Hotel.
From 2018 to 2020, he served as executive chef at Boao Asia Bay International Hotel, Hainan.
2020-2024 Served as executive chef at Guangzhou Liede Tongue Pier Private Club.
2024-2025 Work as a private chef in a Malaysian boss's home.
Food photos
