Ji Jie, male, Han nationality, born in February 1985, is a technical secondary school senior technician, a chef of Renhe Spring Hotel Company, and is engaged in this type of work 19.
Adhering to the concept of "learn to be a good cook before cooking", 18 has been engaged in the research and exploration of cooking technology for many years, assiduously studying the cultural knowledge and management theory of tourist hotels, assiduously studying cooking technology, courageously innovating and climbing, improving technology and innovating more than 60 kinds of dishes.
He is good at Sichuan cuisine, Hunan cuisine and Cantonese cuisine, especially molecular cuisine, fusion cuisine and China artistic conception cuisine. People-oriented, good at standardization, data and innovative management, especially good at 5S kitchen site management, focusing on the simultaneous improvement of quality and business performance, and enjoying a good reputation in the industry.
Has rich experience in catering development, successfully led the opening of six new stores, and gained a firm foothold in the market with good products and standardized management at the beginning of opening; He has profound comprehensive attainments in theory and practice, and has trained a large number of kitchen management talents for the catering industry.
Carry forward the spirit of "mentoring". A developing enterprise cannot do without excellent teams. The excellence of a team can't depend on individuals, but on the concerted efforts of all of us, Qi Xin. Use the method of "taking the old with the new" to carry out work, impart experience and help growth. Create a learning atmosphere of innovation, mutual promotion and common improvement.
At present, there are 3 1 apprentices who are constantly cultivating outstanding talents for the company! Inherited and innovated some special dishes, such as Shi Yuhua's fresh pepper raw yellow croaker, tempura fried small yellow croaker, spicy chicken slices with red oil, fried turtle with green pepper, roasted crab with ginger onion, low-temperature French cherry foie gras, family happiness with rare mushrooms, hometown of pandas, beef with golden melon 5A, tuna mixed with spinach, stewed walnut juice, Longteng Shi Sheng, crab yellow rot and so on.
Among them, Longteng Shi Sheng won the special gold medal of China Intangible Heritage Culture Festival. He has won the company's annual achievement award, advanced individual, excellent manager, excellent manager and excellent team.