This document is a curriculum vitae for a Master Chef with over 28 years of experience in hospitality and cuisine. He has worked in several prestigious hotels and restaurants in China, Egypt, and India. He specializes in Chinese and Asian cuisines and has received numerous awards and certifications for his culinary skills. Currently, he works as a Master Chef at the Radisson Blu Hotel in Ludhiana, India, where he manages the kitchen and rare eastern dining restaurant.

1. 【Curriculum Vitae of Master Chef】
Personal Information:
Nationality: Chinese Citizen
Date of Birth: 08 Jul 1967
Marital Status: Married
Gender: Male
Family Member: Wife and Two Daughters
Rating: Senior Level Skills
Career Objectives:
Pursuing for a high responsibility and challenging position in Blending
traditional and modern & quality cuisine, Where I will get the opportunity to
utilize my professional knowledge & experiences and to prove my proficiency for
further career development as well.
Qualifications:
• Over 28 year’s Professional Experiences in Hospitality & Tourism.
• Pre-Opening Operating richly •Analytical & Forward Thinker
• Expert in Chinese & Asian Cuisine • Determined & Responsible Person
• Reduced cost without compromising on quality & taste • Self-Confidences
• Running an "Efficient" Kitchen by HACCP & Creative Modern Cuisine.
M: +918054715022 E: liuzhijun918@gmail.com Website:www.linkedin.com/in/liuzhijun
Liu zhijun
M: +91/8054715022
E: Liuzhijun918@gmail.com
W: www.linkedin.com/in/liuzhijun
Current Address: Radisson Blu Hotel MBD Ludhiana of India
Permanent Resident: China

2. 【Curriculum Vitae of Master Chef】
• Self-Motivating & Effective Communicator & Team Builder • Innovative
Areas of Expertise:
• Menu Design • Meal Preparation • Inventory Control •Purchasing
• Special Events Catering & Planning • Kitchen Management • Banquet Set
• Staff Management • Customer Service • Modern Concept of Cuisine
• Cost Control • Training Analysis • Kitchen Designer
Vision/Mission/Value/Mottos
Vision Moment of insight into food trends
Mission Providing nutritional & healthy & quality variety of food that is
prepared with contemporary concepts.
Value
• Driven by guests • Honesty • Integrity • Innovative
Mottos
One Team…..One Mission • Learning is Endless
Education Background:
1
Primary Graduated in HEFEI Academy of Cooking Association
Time May 1985----Apr 1988
Place Anhui Province, and Probation in Jinjiang Hotel in Shanghai
Major HACCP Course, Diploma of Chinese & Asian Cuisine, Kitchen
Management, Analyze Food’s Cost , Safety & Hygiene of
Foods, Cooking Art
2
University Graduated in American University of Cairo, Egypt
Time Jan 2004---Apr 2004
Place
American University of Cairo【 A U C 】 (www.aucegypt.com)
Major Diploma of F & B Management
M: +918054715022 E: liuzhijun918@gmail.com Website:www.linkedin.com/in/liuzhijun

3. 【Curriculum Vitae of Master Chef】
3
Senior Level Skill Graduated in China Cuisine Association
Time Dec 2005
Place
China Cuisine Association in Beijing 【 C C A 】
(www.ccas.com.cn)
Major Chinese & West Cuisine & Kitchen Management &
Promoted Diploma of Senior Level Skill
4
High School Graduated HUAIYUAN No: 1 Middle School
Time Apr 1985
Place HUAIYUAN County of Anhui Province (www.hydyzx.com)
Major Language of Science Mathematics, English, Political, Physical,
Chemical, Geography, Biology, History.
Professional Experiences:
1
Radisson Blu Hotel MBD Ludhiana of India
(Carlson Rezidor Group)
Master Chef Feb of 2012-------Presently
Facilities 5* hotel with 81 rooms,7 F & B Outlets, 62 seats covers, R E D(Rare
Eastern Dining) Restaurant is concept Oriental Cuisine, it is including
Chinese, Japan, Thailand Cuisine, banquet facilities for up to 2,000
guests
Responsibilities: R E D (Rare Eastern Dining) Restaurant is Concept of Fine Dining
which is Finest Asian Cuisine.
Assist the Chef in all aspects of managing, hiring, training, review
kitchen employees, Achieve optimal performance and accomplishment
from assigned kitchen staff.
• Managing all aspects of the culinary production, including food
preparation according to the description and HACCP standards.
• Striving to exceed guest expectation and always acts in a professional
manner using the company’s Mission, Vision and Values. Adheres to
sanitation practices.
M: +918054715022 E: liuzhijun918@gmail.com Website:www.linkedin.com/in/liuzhijun

4. 【Curriculum Vitae of Master Chef】
• Ordering equipments and utensils and receiving its
• Planning market list, menus and recipes
• Budget cost of food and labors
• Designing kitchen, Find out ingredients from market
Achievements • Building Team • Designing Menu & Recipe • Innovative Sauce
• Kitchen HACCP System • Training Kitchen & Service teams
Website http://www.radissonblu.com/hotel-ludhiana
2
Lemon Cuisine Restaurant, China
Owner &
Executive Chef
Oct of 2009 ----- Sep of 2011
Facilities Lemon Cuisine Restaurant blends a unique combination of excellent
Asian food with influences prominently from China and Southeast Asia.
Has put together some of the best ideas from the Asian cultures to create
our own recipes of each dish, my target is provide comfortable dining
ambiance and my international lifestyle working experiences for my
guests.
Responsibilities •Building the pre-opening team & Company’s: mission, vision & values
•Holding strategy of managing and direction of develop
•Motivating our all teams and managing daily works
•Control cost of food and labor and innovating Asian cuisine
•Enjoy problem-solving and staffs training
• planning menu and recipes & organising skills
• Strives to improve J.D.P results for food quality
Achievement •Success to open it and operating smoothly • Appraised is very high
•Challenging myself
Website N/A
3
Fairmont Nile City of Cairo, Egypt
Sous Chef
Chinese
Jul of 2008 -----Jul of 2009
Facilities 5* hotel with 567 A C rooms, 8 F&B venues, 90 seats capacity of Saigon
Bleu Restaurant is concept of French-Vietnamese Cuisine, banquet
facilities for up to 1,800 guests
Responsibilities Pre-opening Fairmont Nile City Cairo
• Part of the pre-opening team
M: +918054715022 E: liuzhijun918@gmail.com Website:www.linkedin.com/in/liuzhijun

5. 【Curriculum Vitae of Master Chef】
• Managing the Saigon Bleu restaurant & Planing Asian & French-
Vietnamese cuisine with a seating capacity of 90
• Assisting Executive Sous Chef to audit suppliers and interviewing new
staff
• Seeking Asian ingredients & planning Master Market List and menu
and recipe
• Ordering and Receiving equipments and utensils of all kitchens
Achievement •Done market list•Set up all Kitchen•Training Team•Planning Menu &
Recipes
Website www.fairmont.com
4
Helnan Palestine Hotel Alexandria-Egypt
Head Chef
Chinese
Nov of 2005 -------Jul of 2008
Facilities 5* hotel with 230 rooms, 9 F&B outlets incl. 80 seats, Asian House
serving Chinese cuisine ， Thailand cuisine. Japanese cuisine, Indian
cuisine & banquet facilities for up to 1,000 guests。
Responsibilities •Leading a team & Manages all aspects of the culinary production
•Developing new Asian cuisine (Chinese, Indian, Thai & Japanese)
•Menu engineering & planning & Creative new dishes by inspiration
•Guests coming back rating that is higher, successful cost control in
Asian Kitchen Dept
•Training colleagues • Strives to improve J.D.P results for food quality
Achievement •Reduced Food Cost • Running efficient kitchen by HACCP
• Innovation new sauces
Website www.helnan.com
5
The Grand Hotel , Hurdhada of Egypt
Chinese Chef Aug of 2003 ----Sep of 2005
6
Egyptian Chinese Drilling Co( E C D C)
Cairo of Egypt
Exe Chinese Chef Aug of 2001---- Aug of 2003
7
M: +918054715022 E: liuzhijun918@gmail.com Website:www.linkedin.com/in/liuzhijun

6. 【Curriculum Vitae of Master Chef】
Marriott Hotel Cairo of Egypt
Chinese Chef Jun of 2000 ---- Jul of 2001
8
The Great Wall Beijing of China
Exe Sous Chef Mar of 1995 --- Mar of 2000
9
The Tulip Hotel Anhui of China
Exe Sous Chef May of 1992 --- Jul of 1995
10
Sapphire Hotel Anhui of China
Sous Chef Apr of 1988 ---- Feb of 1992
Languages:
Chinese Mandarin
(Mother Tongue)
Excellent Speaking Writing Reading
English Fluent Speaking Writing Reading
Arabic Fair Speaking
Skills & Achievement:
• Professional & Experienced in Traditional & Modern Chinese Cuisine & Asian Cuisine
(Thailand, Japanese, Singapore, Vietnamese & Indian Cuisine) & International Cuisine.
• Sculpture by all kinds of Vegetables & Fruits & Presentations.
• Nov 2008:Egyptian National Cooking Competition in E C A as Judge of Asian Cuisine
http://egyptchefs.com/eWinArchive15.asp
• Feb 2007: Joined Member of Egyptian Chefs Association (E C A) www.egyptchefs.com
• Dec 2005: Joined Member of China Cuisine Association (C C A) www.ccas.com.cn
• Aug 1996: Promoted Medium Skill Level and Joined Member of Association
• Jun 1998: Gained one golden Medal and one Golden Medal in Competition of Chinese
Cuisine.
M: +918054715022 E: liuzhijun918@gmail.com Website:www.linkedin.com/in/liuzhijun

7. 【Curriculum Vitae of Master Chef】
COMPUTER SKILLS:
Feb 1999-Aug 1999: Trained Computer course【Microsoft Operating Windows (MAC OS) 】
Microsoft Office Software and Microsoft Outlook
ADDITIONAL CERTIFICATE:
Aug 1996: Promoted Medium Skill Level and Joined Association
Feb 2007: Joined Egyptian Chefs Association [E C A]
May 26-Jun 25: Invited to train course of English Language & Professional Chinese & West
Cuisine’s Knowledge & Kitchen Management in WUHAN COMMECIAL SERVICE
COLLEGE as Trainer
May (13--25) 2011: Training STCW at the MSA of WUHAN as Trainee
HOBBIES / INTERSTS:
• Travel & Learning about regional dishes and food production techniques all around world
• Computer ( Net-Working, E-Learning)-Sports-Reading
REFERENCES:
References are available on request
M: +918054715022 E: liuzhijun918@gmail.com Website:www.linkedin.com/in/liuzhijun