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.
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.
This document contains personal details, education history, language skills, work experience, and career goals of a job applicant named Weijun Du. Weijun Du is a 43-year-old Chinese male who has over 15 years of experience as a chef in Xi'an, China. His most recent role was as a stir-fry chef at a restaurant since 2007, and he has prior experience as a chef at a hotel and seafood restaurant. His goal is to become a professional chef and achieve success in the food and beverage industry.