Seafood Cantonese cuisine, Sichuan cuisine, Hunan cuisine, Huaiyang cuisine, Peking duck, hot pot western food, French cuisine, Dubai cuisine, Thai cuisine
Self-evaluation
More than 20 years of experience in the management and operation of Chinese and Western restaurants in international hotel brands at home and abroad
Experience in the early stage of opening and construction of many hotels and in the later stage of operation and management of Chinese and Western catering.
Work Experience
2023-11-2024-5 Dongguan Dongcheng International Hotel Position: Executive Chef
Manage Chinese and Cantonese cuisine, Peking duck, Sham Shui Po roast goose, Sichuan cuisine, Hunan cuisine, Western cuisine (French, Italian), Thai restaurant, Japanese and Korean restaurant, kitchen and all management department operations
2019-01–2023-10
Sheraton Maoming Romantic Coast Resort, Wyndham Grand Resort Hotel Served as Hotel Executive Chef
Responsible for all operations, costs, menus, and management of several kitchens in Sheraton Resort Hotel, Wyndham Resort Hotel, Chinese and Western Restaurants
2017-08—2019-01
Warsaw Marriott Hotel in Poland (Owner: Hong Kong Cheung Kong Group Hutchison Whampoa Group) acquired the hotel and served as Group Chief Chef.
2015-06—2017-08
Lingnan Hotel Management Group, Guangzhou Garden Hotel, Foshan Lingnan Garden Hotel Position: Executive Chef
2012.09-2015.05
Emirates Palace Luxury Resort Hotel in Abu Dhabi, United Arab Emirates, Luxury 8-star Hotel Dubai Jumeirah International Hotel Management Group Position: Executive Chef (Chinese, Western, Thai, French, Italian and Dining) Number of rooms: 1288 Restaurants: 12
2010-01—2012-08InterContinental Hotels Group
Jiangxi Province Nanchang City Crowne Plaza Hotel Position: Executive Chef
Responsible for managing the hotel's catering department and all operations of the Chinese and Western food, bakery kitchen, and housekeeping departments to ensure that everything operates normally! Manage the overall operation of the hotel's operation planning and production departments, Chinese food, Western food, large banquet meals, international buffets, and all other management operations.
2006-04—2010-01
Sedona Hotel, Singapore Position: Executive Chef.
2004-02–2006-03 Shangri-La Hotel, Singapore Position: Executive Chef
Responsible for all operations of Singapore Xiangji Chinese Kitchen, Xiang Palace Chinese Restaurant, Western Kitchen, Teppanyaki Japanese Kitchen and Banquet Kitchen
1998-01–2004-01
Guangzhou China Hotel, Marriott Hotel Group Management Position: Chinese Chef
Work photos
