| - - Personal Particulars - - |
| Family Name: |
Cheng |
Given Name: |
Xian |
| Gender: |
Male |
Date of Birth: |
11/22/1972 |
| Height: |
175 Cm |
Weight: |
74 Kg |
| City: |
Shaanxi |
Marital Status: |
Married |
| English: |
Fair |
Chef's Certificate: |
Intermediate (Grade II&III) |
| Other Language: |
Language Level: |
| Cuisine Style: |
Major Chinese Cuisines |
| Sports, Activities and Interests: |
|
| - - Educatioin Background - - |
| mm/yy - mm/yy |
Name of School |
Educational Level |
Major |
| 09/1987 - 07/1990 | Beiguan Senior Middle School of Lantian County | Senior High School | High School |
| 09/1990 - 07/1993 | XiĄŻan Cooking Technical School | Vocational School | Cooking |
| - - Skill and Abilities - - |
| Training and Qualifications: |
|
| Certificate: |
Certificate of Chinese cooking technicians in Intermediate Grade 3 |
| Special Skills: |
Sichuan, Guangdong, Shaanxi Cuisines and the dishes with ethnic flavor |
| - - Working Experience - - |
| Company Name: | ** Hotel |
| From - Till: | 06/2004 - 11/2009 |
| Country: | China | City: | Xi'an |
| Property description: | This hotel is a four-star hotel catering to overseas tourists and integrates the traditional style and modern art.There are dinning hall, banqueting hall and buffet restaurant, which can serve 800 guests for dinner at the same time and it is mainly engaged in Sichuan, Guangdong and Shaanxi dishes as well as the western-style food. |
| Position: | Executive chef |
| Responsibilities: | I was the executive chef for banqueting hall, and I was responsible for the management including the cost accounting, preparation of banquet menu, personnel allocation and technical instruction. |
| Company Name: | XiĄŻan Bell Tower Hote |
| From - Till: | 6/1999 - 6/2004 |
| Country: | China | City: | Xi'an |
| Property description: | This hotel is located in the urban center and a designated hotel for receiving the foreign guest.There are catering department, leisure & entertainment department and gym center, and it can serve 600 guests for dinner at the same time. It mainly engaged in Sichuan, Guangdong dishes, western food, Japanese food and hot pot. |
| Position: | Executive chef |
| Responsibilities: | I am the executive chef and I was mainly responsible for the cooking technique of Sichuan, Guangdong dishes, western-style food and Japanese food. |
| - - Job Objective - - |
| Acceptable Working Hours: |
Hours/Week |
| Minimum Salary Required: |
|
| Preferred Country: |
|
| Other Request: |
No |