Sichuan cuisine is the main dish, Cantonese cuisine is the secondary dish, and Hunan cuisine is the
Self-evaluation
I am low-key, hard-working, have strong communication skills, like to learn, can get along well with colleagues, can provide centripetal force for the team, am curious about new things, willing to try new dishes, want to keep up with the times and be at the forefront of the times...
I have a solid theoretical foundation and good hands-on practical skills, and I have the courage to explore. I have enough confidence in cooking skills, Sichuan cuisine is the main, Cantonese cuisine is the secondary, and Hunan cuisine is the secondary. I have strong communication and execution skills in catering work, and I can be serious and responsible in my work. I usually like to communicate and learn with professionals, and constantly enrich myself to meet new challenges.
Work Experience
In 2002, I started learning cooking at Jinjiang Hotel in Chengdu.
From 2004 to 2006, worked as a chef at Chengdu Ziwei Hotel
2006-2008: worked as the second furnace in Shuyue Hotel
2008-2010 Served as sous chef at Wen Ya Zi
From 2010 to 2012, he worked as the Sichuan cuisine manager at Manijia Hotel in Yushu, Qinghai
From 2012 to 2015, he worked as the chef of Han Restaurant at Yinruilin International Hotel in Kashgar, Xinjiang.
From 2015 to 2017, worked as a sous chef at Emeishan Hotel in Emei
From 2017 to 2019, he worked as the head chef at Zhejiang Kevin Hotel
In 2020, I worked as a chef at Huayang Yuquan Club in Chengdu. From 2021 to 2023, I worked in a private club in Dubai. Now I am back in Sichuan.
Work photos
