Chengdu, Sichuan, China
I am cheerful, enthusiastic and forthright, and i have rich experiences about opening international five-star hotels. Good at making Peruvian Nikkei Japanese cuisine.I have a strong sense of responsibility to work, and very strict with the details of cooking, and strives to complete the work arranged by my superiors. Be easy-going and friendly, good at listening from others' suggestions, and working attitudes that are not right to others. Doing regular the food promotions to engaging the markets and enhance the guests and markets requiring to meet guests needs. Making the development plan to developing the team members and encourage the talent person to meet the company and person win-win process Menu design and changing ,Food cost control, food revenue Hygiene process ,LQA auditing . Created the menu dishes combine the local products and imported products through the cooking knowledge and skills to carrying on daily team working to present the quality food to meet the markets and guest needs. Engaging with guest through the guest feedback and marketing survey to guiding team to improve the hotel products.
The Mainly responsible for the operation of Culinary and quality of all dishes of Maison Albar Hotel. Based on Luxe cafe, the western kitchen of the hotel, we produce dishes for various business, including in room dinning delivery, western style banquet, a la carte, breakfast buffet, bar food, take-out service and family banquet. The kitchen is based on modern French cuisine, then combine with Japanese, Italian, Southeast Asia, Mediterranean, South American, European, Cantonese and some Sichuan local cuisine. Focus on the words 'eat at right time' from 'LunYu-xiang dang di shi'. Because of the global environment at this moment, we cannot simply get inported ingredient, by looking for some of local ingredients form Yunnan, Guizhou, Liangshan, liangshan, Chongqing and Sichuan-Xizang area, bring diners an unforgettable experience of 'safety', 'delicious', 'exquisite art' and 'story'. As the executive chef, I brought soul and story to dishes through by taking style of 'omakase', 'say hello', 'face to face' and 'live show', and describe their past and present lives. This is my attempt to promote my own style to guests.
I worked in ZING specialty restaurant and tried the "integration of Sichuan cuisine and Southeast Asian cuisine" for the first time. ZING kitchen is mainly responsible for the production of western cold dishes.I can operate ZING kitchen independently, from dish design, raw material procurement, food cost accounting, staff training, product control and team planning, and make corresponding adjustments according to the actual needs.
First contact with Mediterranean cuisine By working with Chef Hansel Sheldon Fonseca, the executive chef from the UK, I leart a lot of new skills. He has worked in many Michelin restaurants around the world and brought me advanced food ideas and ideas of Management mode has benefited me a lot. After that, I worked with chef Mike Li and made more progress in my cooking professionalism. Here, it is mainly engaged in the set meal restaurant integrating Chinese and Western cuisine, large-scale takeout activities, Western banquet, afternoon tea time and administrationLounge, western style family banquet, etc
The first time I worked in a Japanese kitchen in the form of both a la cart and buffet style, I began my management work and responsibility taking as a head cook. This is a good challenge for me. There are 21 kitchen staff in kitchen at this moment, also test my management ability and kitchen skills. Cooking style is traditional Japanese cuisine and have another chance to learn and improve myself. I'm in charge as headchef. In addition, I am also taking some of administration work, help and arrange the wheel table every day, including sashimi, sushi, Teppanyaki, cooking table, baking table, frying table and cold dishes. My teammates and I had successfully completed this challenge through hard study and work.
Miku Nikkei Peruvian&Japanese restaurant. This is my third time participated in pre-opening of a new kitchen. This time, I am taking responsibility as a supervisor and managing of 8 staff. My work in "NIKKEI" has improved my cooking skills During my work, I learned how to open a modern kitchen, plan and customize the staffing, purchase and use of kitchen equipment, and manage tablewareChoice, etc. I learned more about the opening of the kitchen, which trained my teamwork ability and adaptability in cooking.
CUBE modern Japanese restaurant. This is my second time to participate in the kitchen pre-opening and team orgnized. I was in this kitchen for more than two years. My work here has given me a new understanding of Japanese cuisine. I am taking main responsible for hot dishes and began to manage a small department independently. The chef is Mr. SK Choi from South Korea. He has traveled to 15 countries. He has rich experience in borderless cuisine, breaks the traditions, mix different cuisines together and focuses on Japanese cuisine to create fashionable cuisine. While working with him, I learned how to make a new menu from very beginning, control food costs, manage employee attendance, learn different style of Japanese cooking, and learn how to operate the kitchen of a bars restaurants