Wei Kang is a male Chinese stir-fry chef born in 1983 who has over 10 years of experience cooking Szechuan and Cantonese cuisine. He is currently employed as a stir-fry chef at RealLove Group Co. Carnival Branch, where he is responsible for cooking dishes using high-quality ingredients and maintaining food quality and hygiene standards. Previously, he worked as a stir-fry chef at Zhicheng Business Grand Hotel and as a chef assistant at Grand Hong Kong Abalone and Shark Fins Restaurant, where he learned cooking techniques. His goal is to further improve his skills in cooking shark fins and abalone dishes using various cooking methods.
Baobao Dai is a 31-year-old Chinese male who has worked as a Teppanyaki chef since 2007. He graduated from high school in Shaanxi Province in 2005. Since then, he has gained experience as both a kitchen staff member and Teppanyaki chef. Currently, he works at Xi'an Qing Du Li Japanese Cuisine Co. Ltd, where his responsibilities include cooking Teppanyaki dishes in front of customers and managing food preparation and costs. His hobbies include surfing the internet, listening to music, and reading cookbooks, and his career goal is to become an excellent Teppanyaki chef.
The resume is for ChangChun LIU, a Chinese chef born in 1988. He has senior chef certification and good skills in HuaiYang, Shanghai, and Sichuan cuisines. He worked in hotels in Yangzhou and Qatar between 2006-2009. Currently, he works at Yangzhou JinYe Hotel, a three-star hotel with elegant decor, large dining hall, and luxury rooms. He is experienced in foreign kitchens and good at developing new dishes while managing kitchen projects efficiently.
Wei Liu is a chef seeking employment. He has over 10 years of experience as a chef at the Yangzhou Redwood Grand Hotel. He specializes in Huaiyang, Sichuan, and Shanghai cuisines and is skilled at dishes like boiled shredded dry bean curd and pork balls with crab sauce, boiled fish in chili sauce, and braised sea cucumber with scallion. He is hardworking, responsible, and has accumulated experience in all aspects of kitchen work.
This resume is for YinSheng Ren, a chef born in 1977 in Jiang Su Province, China. Ren attended cooking school from 1991 to 1994. He has worked as a chef since 1997, first at a noodle restaurant and then at a hotel from 2005 to present. Ren has skills in Chinese braising techniques and is known for dishes like braised meat and fish, pork chops, and boiled beef and fish. He aims to continue improving his cooking and getting along well with colleagues.
Maikun Tan is a 32-year old, single, Han Chinese man from Guangdong Province, China. He has been working as a Cantonese cuisine chef since 2004. He graduated from the Business Technical School of Cookery of Taishan City in 2009. Since then, he has held several chef and cooking positions at restaurants in Taishan City and Shenzhen. Currently, he works as the second chef at Taishan Shan Zui Restaurant. He is seeking higher qualifications and hopes to follow in his family's footsteps working as a chef in the UK.
Wei Kang is a male Chinese stir-fry chef born in 1983 who has over 10 years of experience cooking Szechuan and Cantonese cuisine. He is currently employed as a stir-fry chef at RealLove Group Co. Carnival Branch, where he is responsible for cooking dishes using high-quality ingredients and maintaining food quality and hygiene standards. Previously, he worked as a stir-fry chef at Zhicheng Business Grand Hotel and as a chef assistant at Grand Hong Kong Abalone and Shark Fins Restaurant, where he learned cooking techniques. His goal is to further improve his skills in cooking shark fins and abalone dishes using various cooking methods.
Baobao Dai is a 31-year-old Chinese male who has worked as a Teppanyaki chef since 2007. He graduated from high school in Shaanxi Province in 2005. Since then, he has gained experience as both a kitchen staff member and Teppanyaki chef. Currently, he works at Xi'an Qing Du Li Japanese Cuisine Co. Ltd, where his responsibilities include cooking Teppanyaki dishes in front of customers and managing food preparation and costs. His hobbies include surfing the internet, listening to music, and reading cookbooks, and his career goal is to become an excellent Teppanyaki chef.
The resume is for ChangChun LIU, a Chinese chef born in 1988. He has senior chef certification and good skills in HuaiYang, Shanghai, and Sichuan cuisines. He worked in hotels in Yangzhou and Qatar between 2006-2009. Currently, he works at Yangzhou JinYe Hotel, a three-star hotel with elegant decor, large dining hall, and luxury rooms. He is experienced in foreign kitchens and good at developing new dishes while managing kitchen projects efficiently.
Wei Liu is a chef seeking employment. He has over 10 years of experience as a chef at the Yangzhou Redwood Grand Hotel. He specializes in Huaiyang, Sichuan, and Shanghai cuisines and is skilled at dishes like boiled shredded dry bean curd and pork balls with crab sauce, boiled fish in chili sauce, and braised sea cucumber with scallion. He is hardworking, responsible, and has accumulated experience in all aspects of kitchen work.
This resume is for YinSheng Ren, a chef born in 1977 in Jiang Su Province, China. Ren attended cooking school from 1991 to 1994. He has worked as a chef since 1997, first at a noodle restaurant and then at a hotel from 2005 to present. Ren has skills in Chinese braising techniques and is known for dishes like braised meat and fish, pork chops, and boiled beef and fish. He aims to continue improving his cooking and getting along well with colleagues.
Maikun Tan is a 32-year old, single, Han Chinese man from Guangdong Province, China. He has been working as a Cantonese cuisine chef since 2004. He graduated from the Business Technical School of Cookery of Taishan City in 2009. Since then, he has held several chef and cooking positions at restaurants in Taishan City and Shenzhen. Currently, he works as the second chef at Taishan Shan Zui Restaurant. He is seeking higher qualifications and hopes to follow in his family's footsteps working as a chef in the UK.
JiongPei LI is a 32-year-old chef from Guangdong Province, China, who has been working at the Nan Hai Fish Resort Restaurant in Taishan City, Taicheng Town since 2008. She holds a Medium Skill Level Chef Certificate gained in 2010 and has 3 years of experience cooking Cantonese cuisine. She is married, does not smoke, speaks Cantonese and Mandarin, and has no history of international travel.
3. Resume
Name: Cao Lingcai
Gender: Male
D.O.B (dd/mm/yyyy): 30/03/1979
Marital Status: Married
Number of Children: One
Qualification: Junior
Height: 168cm
Weight: 65kg
Major: Catering
Skill Level: National Intermediate Chef
Native Place: Shandong Province, P R China.
Immigration Experience: None
Educational Background:
09/1998 Zhigou Country Middle School
Working Experience:
07/1999-Now Sishui Helishi Hotel Head Chef
4. This is a middle-size hotel chain which is famous for its traditional Lu
Cuisine and local snack. The head hotel is located in the downtown.
There are 46 chefs in the kitchen. On average, there are about 500
customers every day.
At the beginning, I was a chef. I was responsible for material preparing,
and cooking. During this time I worked hard and tried to learn Lu and
Sichuan Cuisine. I developed many new dishes and taught three students.
From the year of 2006, I became head chef. During this time, I worked
positively and got favored by my boss and customers. By our effort, the
hotel’s benefit become better and better.
Self-evaluation:
I am young and hardworking. I could adjust to the new environment very
quickly and love cooking very much. I am good at Lu Cuisine, e.g. sweet
and sour fillet of pork, Spicy sliced fish, Black Pepper Beef, Squirrel
Fish.