After graduating from the Tourism and Catering Department, I have 8 years of working experience in the kitchen
There are Japanese cuisine. Thai sauce preparation. Cooking skills of Taiwanese cuisine
Resistant to stress, able to bear hardships and stand hard work, work hard, professional
The construction and education cooperation has the experience of internship inside and outside the Huaxia Hotel
And served as the main cadre of the kitchen during work
Possess basic kitchen cooking knowledge
Material management: familiar with purchasing, storage, inventory control, employee education and training
Good at communication, planning, logical analysis, and execution integration
Hope to work overseas to earn different experiences and experience different cultures
New Taipei City, Taiwan
After graduating from the Tourism and Catering Department, I have 8 years of working experience in the kitchen
There are Japanese cuisine. Thai sauce preparation. Cooking skills of Taiwanese cuisine
Resistant to stress, able to bear hardships and stand hard work, work hard, professional
The construction and education cooperation has the experience of internship inside and outside the Huaxia Hotel
And served as the main cadre of the kitchen during work
Possess basic kitchen cooking knowledge
Material management: familiar with purchasing, storage, inventory control, employee education and training
Good at communication, planning, logical analysis, and execution integration
Hope to work overseas to earn different experiences and experience different cultures
New Taipei City, Taiwan
十一月 2019 - 二月 2021
Make all kinds of ramen meals and maintain the quality and freshness of chicken broth. Maintain the meal time and correct order. Ensure that guests enjoy the freshest and hottest ramen. Responsible for training staff and daily staff meal making. I used to make more than 300 bowls of ramen in a day
十一月 2016 - 三月 2019
Serving as a reserve cadre in the business area, leading a team of 8-10 people and responsible for the education and training of employees. Inventory and control of kitchen appliances every month. Responsible for 20-30 employees’ group meals. Controlling the cost of ingredients. Maintaining order in the kitchen. Ramen meal production and staffing.
2009 - 2012
2005 - 2008
After graduating from the Tourism and Catering Department, I have 8 years of working experience in the kitchen
There are Japanese cuisine. Thai sauce preparation. Cooking skills of Taiwanese cuisine
Resistant to stress, able to bear hardships and stand hard work, work hard, professional
The construction and education cooperation has the experience of internship inside and outside the Huaxia Hotel
And served as the main cadre of the kitchen during work
Possess basic kitchen cooking knowledge
Material management: familiar with purchasing, storage, inventory control, employee education and training
Good at communication, planning, logical analysis, and execution integration
Hope to work overseas to earn different experiences and experience different cultures
New Taipei City, Taiwan
After graduating from the Tourism and Catering Department, I have 8 years of working experience in the kitchen
There are Japanese cuisine. Thai sauce preparation. Cooking skills of Taiwanese cuisine
Resistant to stress, able to bear hardships and stand hard work, work hard, professional
The construction and education cooperation has the experience of internship inside and outside the Huaxia Hotel
And served as the main cadre of the kitchen during work
Possess basic kitchen cooking knowledge
Material management: familiar with purchasing, storage, inventory control, employee education and training
Good at communication, planning, logical analysis, and execution integration
Hope to work overseas to earn different experiences and experience different cultures
New Taipei City, Taiwan
十一月 2019 - 二月 2021
Make all kinds of ramen meals and maintain the quality and freshness of chicken broth. Maintain the meal time and correct order. Ensure that guests enjoy the freshest and hottest ramen. Responsible for training staff and daily staff meal making. I used to make more than 300 bowls of ramen in a day
十一月 2016 - 三月 2019
Serving as a reserve cadre in the business area, leading a team of 8-10 people and responsible for the education and training of employees. Inventory and control of kitchen appliances every month. Responsible for 20-30 employees’ group meals. Controlling the cost of ingredients. Maintaining order in the kitchen. Ramen meal production and staffing.
2009 - 2012
2005 - 2008