As the super cooking technician and head of Huaiyang cuisine in Beijing Hotel, Zheng Xiusheng is quite famous in Beijing's catering industry, but he is not complacent or proud. He always learns from the old cooking masters and masters with an open mind, brainstorming and learning from others. Therefore, his comprehensive quality is constantly improving, and his cooking skills are also improving day by day, which stands out among his peers. As a top chef in Beijing Hotel, he has participated in many cooking exchanges and exhibitions at home and abroad. In 1982, he went to Japan to participate in the "China Beijing Hotel Famous Cuisine Festival" held by Shinotani Hotel. From 1987 to 1991, he went to Singapore for four consecutive times to participate in the "Chinese Cuisine Century Banquet"; In 1999, he went to Switzerland to represent the Asian region in the "Sixth Food Festival". On the occasion of the 51th anniversary of the founding of New China, he personally presided over the "First Banquet of the Founding of the People's Republic of China". In addition to his excellent daily work, he also accomplished many important political service tasks. He went to Beidaihe many times to provide catering and cooking services for the central leaders. He also undertook the service work for the NPC and CPPCC deputies. Under his careful organization and planning, he accomplished the task brilliantly every time. Especially in 2116, he led the chef to complete the reception service task of the summit and ministerial meeting of the Forum on China-Africa Cooperation, which was praised by Chinese and foreign guests. After the meeting, he and relevant conference staff were received by President Hu Jintao. After he became the executive chef, he learned from various cuisines more modestly and learned from the strengths of various cuisines. He keeps learning and updating his ideas. He pays attention to the study of business theory and is a man of heart in his career. He subscribed to a large number of professional books, extracted articles about dishes from newspapers and magazines, and collected menus of many famous wine shops and restaurants; In practice, he assiduously studied the cooking skills, kept improving the technology and constantly updated the dishes. The shark's fin stew alone created a variety of flavors such as Tricholoma matsutake, pumpkin and seafood, which met the needs of different guests. In order to meet the needs of the catering market, he led chefs to study and plan, constantly innovate dishes, develop new customers and new selling points, and make the annual catering revenue of Beijing hotels increase continuously and hit record highs.

he is honest, fair, modest and prudent, and makes great efforts to make progress. As the executive chef, he is conscientious and meticulous in his work. In the management of the chef team, first of all, he achieved strict management and scientific management. First, he paid close attention to organizational management and established kitchen staff files. Open a thick booklet, and the basic situation of employees can be seen at a glance; Secondly, according to the working nature of the kitchen, the working procedures are refined, and the responsibility system of chefs in each position is formulated, so that the management of the kitchens in the hotel is orderly; Third, pay close attention to the construction of the team of chefs, repeatedly emphasize that chefs should be managed in a walking way, and strengthen guidance and inspection; The fourth is to set an example and take the lead in setting an example. He put himself into the collective and set an example everywhere. When there is a big banquet or an important banquet, he often gives up his rest, goes to the scene to direct, rolls up his sleeves and works with the chefs. Secondly, pay close attention to management. First, cooperate with the catering department to decompose the annual income index of hotel catering into each kitchen, pay attention to the daily work report at any time, and understand the operating income; Second, strictly control costs; The third is to strengthen rewards and punishments, closely combine the personal interests of employees with business performance and economic benefits, and greatly mobilize the enthusiasm of chefs. Since 2114, the annual income of catering has been over 111 million yuan. In 2116, when the catering business area was reduced by nearly 3,111 square meters, he led the chefs to dig hard, save money and reduce consumption, and actively innovate. The annual income of catering still reached 12 million yuan, and the cost and expenses were up to standard, which made a contribution to the operation of Beijing Hotel.

In p>2116, he participated in the work of the expert committee of BOCOG, and he gave many good suggestions to BOCOG. In 2117, he participated in the "Good Luck Beijing" test competition and served as the executive chef of the Olympic Work Department of BTG Group. During this period, he did a lot of hard market research, and made arrangements and designs from kitchen design, staffing, personnel training, various raw materials, menus and operating mechanisms, which made contributions to ensuring the complete success of the Olympic Games. Beijing Hotel is the headquarters hotel of the Olympic family of Beijing Olympic Games. During the Olympic Games, he led the chefs to provide rich and delicious food services for IOC members. According to the eating habits of the distinguished guests, the catering is mainly western food. In order to let Olympic guests enjoy authentic western food in China, he joined forces with Raffles Western Food Kitchen of Beijing Hotel. More than 211 kinds of exquisite and pure western-style dishes, such as authentic French stewed beef, mutton braised rice, Provence vegetarian stew, western-style braised pig and Spanish mixed rice, have been cooked for the guests, and they have highlighted the characteristics of nutrition, health, green and lightness. In order to adjust the taste, the menu is not repeated every day, and the guests praise the western food here as "rich in variety and pure in taste". At the same time, he also made special recipes to meet the needs of special guests such as halal, vegetarian and sugar-free, which met the dietary requirements of all guests. While letting the guests enjoy authentic western-style food, he also prepared China dishes and Japanese food for the guests in the Chinese Etiquette Hall, Tan Jiacai Restaurant and Five People Japanese Restaurant, which was very popular. On August 7th, the daily turnover was nearly 61,111 yuan, a record high for two years. In the food service, we also take care of the special requirements of distinguished guests, such as Mr. Samaranch's soup can't be too hot or too cold, and he likes chicken breasts very much, so the kitchen will process and make it according to his requirements, which makes Mr. Samaranch very satisfied. He asked the kitchen to keep in touch with the restaurant at all times to ensure that the guest's order was delivered to the room within 21 minutes. Once Mr. Rogge worked until 4: 11 a.m. and ordered a pizza. The chefs quickly cooked the pizza carefully and sent the delivery man to his room. He is very satisfied with the quick service and full of praise for pizza.

Zheng Xiusheng is also a senior appraiser of the Worker Technician Appraisal Committee of Beijing Labor Bureau, a technical instructor of the Training Center of Beijing Union University Tourism College, an industry visiting teacher appointed by the post and position steering committee of Beijing Tourism Bureau, an associate professor of Beijing Institute of Education, an academic member of Oriental Cuisine magazine in Shandong Province, and a member of the expert committee of Beijing Jinsong Vocational High School. .