As a super cooking technician of Beijing Hotel and the person in charge of Huaiyang cuisine, Zheng Xiusheng is quite famous in Beijing catering industry, but he is not complacent or proud. He always learns from cooking veterans 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 Beijing Hotel, master chef has participated in many cooking exchanges and exhibitions at home and abroad. 1982 went to Japan to attend the "China Beijing Hotel Famous Cuisine Festival" held by Shinotani Hotel; From 1987 to 1990, he went to Singapore for four consecutive times to attend the "Century Chinese Cuisine Banquet"; 1999 went to Switzerland to represent the Asian region in the "6th Food Festival" with famous chefs; On the occasion of the 50th anniversary of the founding of New China, he personally presided over the "First Banquet for 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 of NPC and CPPCC representatives. Under his careful organization and planning, he accomplished the task brilliantly every time. Especially in 2006, he led the chef to complete the reception service task of the China-Africa Cooperation Forum summit and ministerial conference, which was well received by Chinese and foreign guests. After the meeting, he and relevant conference staff were received by President Hu Jintao. After becoming the executive chef, he learned from various cuisines more modestly and learned from others. 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 from many famous hotels and restaurants. In practice, he assiduously studied cooking skills, constantly improved his skills and constantly updated his dishes. Stewed shark's fin alone creates a variety of flavors such as Tricholoma matsutake, pumpkin and seafood, which meets the needs of different guests. In order to meet the needs of the catering market, he led the chefs to study and plan, constantly innovate dishes, develop new customers and new selling points, and make the annual catering income of Beijing hotels increase continuously and hit record highs.

He is honest, fair, modest, cautious and enterprising. As the executive chef, he works carefully. In the management of the chef team, first of all, he achieved strict management and scientific management. First of all, he paid close attention to organization and management, and established the kitchen staff files. Open the thick brochure, and the basic situation of employees will be clear at a glance; Secondly, according to the working nature of the kitchen, the working procedures are refined, and the chef responsibility system for each position is formulated to make the hotel kitchen management orderly; Third, pay close attention to the construction of chef team, repeatedly emphasize that chefs should take quantity management and strengthen guidance and inspection; The fourth is to set an example and take the lead in setting an example. He integrated 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. Second, pay close attention to management. First, cooperate with the food and beverage department to decompose the annual income index of hotel catering into kitchens, 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 employees' personal interests with business performance and economic benefits, and greatly mobilize the enthusiasm of chefs. Since 2004, the annual catering income has continuously exceeded 1 100 million yuan. In 2006, when the catering business area was reduced by nearly 3,000 square meters, he led the chefs to dig hard, save money and reduce consumption, and actively innovate. The annual catering revenue still reaches1.1.200 million yuan, and all the costs and expenses meet the standards, which has contributed to the operation of Beijing Hotel.

In 2006, he participated in the work of BOCOG Expert Committee and made many good suggestions to BOCOG. In 2007, 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 contributed 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 chefs to provide rich and delicious catering services for IOC members. According to the eating habits of VIPs, western food is the main food. In order to let the Olympic guests enjoy authentic western food in China, he joined hands with Raffles Western Food Kitchen of Beijing Hotel. More than 200 kinds of exquisite and pure western-style dishes, such as authentic French beef stew, mutton stew, Provence vegetarian stew, western-style stewed pig and Spanish bibimbap, have been cooked for the guests, highlighting 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 for 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 food, he also prepared Chinese and Japanese dishes for the guests in China Etiquette Hall, Tan Jiacai Restaurant and Japanese Restaurant for Five, which was very popular. On August 7, the single-day turnover was nearly 60,000 yuan, a record high in two years. In the catering service, we also take care of the special requirements of distinguished guests. For example, Mr. Samaranch's soup should not be too hot or too cold. He likes chicken breast very much, so the kitchen will process it according to his requirements, which makes Mr. Samaranch very satisfied. He asked the kitchen to keep in touch with the restaurant at any time to ensure that the food ordered by the guests was delivered to the room within 20 minutes. Once, Roger worked until 4 am and ordered a pizza. The chefs quickly cooked the pizza carefully and sent the delivery man to his room. He was very satisfied with the quick service and praised the pizza.

Zheng Xiusheng is also a senior appraiser of the Workers' Technician Appraisal Committee of Beijing Labor Bureau, a technical instructor of the Training Center of Beijing Union University Tourism College, a visiting teacher in the industry appointed by the Position and Position Steering Committee of Beijing Tourism Bureau, an associate professor of Beijing Institute of Education, an academic member of Shandong Oriental Cooking Magazine, and a member of the Expert Committee of Beijing Jinsong Vocational High School. .