Technical title: senior technician, professional manager; Length of service: 18 years

Job resume:

From 199 1 to 1993, he studied cooking knowledge in commercial technical school.

From 1993 to 1996, he worked as a wok in Tianlong seafood restaurant.

From 1996 to 1998, he worked as a chef in Hunan University Restaurant.

From 1998 to 1999, he worked as a foreman in Huatian Hotel (five-star).

1999 to 2004, I worked as a chef in Huatian Hotel (branch).

From 2004 to 2006, he worked as executive chef in Tian Xiang, Guangdong (four-star).

From 2006 to 2008, he served as executive chef in Qin Huang Restaurant.

From 2008 to 20 10, he was the production director of huahao hotel management company.

20 10 has been the production director of Beijing Tianyangdong Green Catering Hotel.

1999 obtained the qualification certificate of senior chef of Hunan Provincial Labor Department.

In 2003, he obtained the qualification certificate of senior technician of Provincial Labor Department.

In 2005, he obtained the registration qualification certificate of Beijing Executive Chef.

In 2005, he won the gold medal in the cooking competition of Chili scallop in Changsha Commercial Club.

In 2005, he obtained the qualification certificate of Beijing professional manager.

In 2005, he was awarded the title of "Green Cooking Ambassador" by Oriental Food magazine.

In 2006, he participated in the China Famous Chef Strategy Promotion Conference and won the title of "China Famous Chef".

In 2006, Beijing won the "Special Gold Award" in the Dragon King Cup Cooking Competition.

In 2006, he was appointed as the director of Beijing Cuisine Association.

In 2006, he participated in the oriental gourmet art and won the title of master of culinary arts.

I joined Huatian Hotel as a foreman and chef from 1998 to 2004. In Changsha, Hunan, one of the few five-star Huatian hotels, the capital of Hunan cuisine, has created a leading restaurant with unique management and strict requirements. Since I worked in Huatian for six years, on the one hand, I have accepted the strict management system of star-rated hotels, on the other hand, I have a deep understanding and unique innovation in Hunan cuisine and cuisine culture. Over the years, I have devoted myself to learning cooking techniques in my cooking work, and I have won many excellent dish innovation awards, the title of excellent worker and the unanimous praise of hotel leaders for my guests. In 2005, he participated in stunt performances held by Hunan TV twice. Blindfolded shredded melon. Dedicated and pragmatic, meticulous creation and bold innovation are my consistent work style.