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xin zhou, chef

xin zhou

chef·WOKHAY Restauran

Kuwait

High school or equivalent,

Work experience

Total years of experience: 30 years, 5 months

chef

January 2014 - Present

WOKHAY Restauran

January 2014 - Present

and restaurant description
Responsibility: inspect quality of incoming vegetables, meat and other ingredients; arrange kitchen work schedule; implement quality control of food preparation. food coast control . desin and develop menu .
Job role:
Management

branch

August 2014 - January 2014

P F CHANG’S China Bistro Restauran

United States

August 2014 - January 2014

Job role:
Management

Chef

May 2004 - July 2010

Noodles Chinese Restauran

Kuwait

May 2004 - July 2010

Descriptions
Restaurant specializing Chinese food with seating capacity of 200 people
Restaurant catering to regular customers, catering, business functions
Current Position: Chief Chef supervising twenty (30) international kitchen staff divided into Cantonese and Sichuan dishes
Responsibility: prepare and update restaurant menu and pricing; inspect quality of incoming vegetables, meat and other ingredients; arrange kitchen work schedule; implement quality control of food preparation.
Job role:
Management

Chief

November 2002 - April 2004

Dabel Habis International Cuisine

Kuwait

November 2002 - April 2004

and restaurant description:
Restaurant specializing international cuisine (Arabic, Western and Chinese) with seating capacity of 200 people
Restaurant catering to regular customers, catering and parties
Final Position: Chief Chef supervising twenty (25) international kitchen staff (Turkish, Egyptian, Indian and Lebanese) divided into Salad, Barbeque, Hot Dish and Bakery groups.
Responsibility: prepare and update restaurant menu and pricing; inspect quality of incoming vegetables, meat and other ingredients; arrange kitchen work schedule; implement quality control of food preparation.

Jiangsu Taihu Ming Zu Hotel, China
Job role:
Accounting and Auditing

Chef

August 1998 - September 2002

August 1998 - September 2002

and restaurant description:
Four-star restaurant specializing in Jiangsu cuisine with seating capacity of two thousands (2000) people
Restaurant catering to large banquets (weddings, international conference, tourist group)
Final Position: Chief Chef supervising one hundred (100) kitchen staff divided into Hot Dish, Cold Dish, Dessert, Barbeque, Japanese Cuisine groups
Responsibility: prepare and update restaurant menu and pricing; concoct special menu for special events; inspect quality of incoming vegetables, meat and other ingredients; arrange kitchen work schedule; implement quality control of food preparation;
Job role:
Management

Assistant

August 1992 - July 1998

Jiangsu Pi Zhou Hotel

China

August 1992 - July 1998

Job role:
Administration

sous chef

-

-

and restaurant description
Restaurant specializing Chinese food with seating capacity of 300 people
Current Position: supervising fifty (50) international kitchen staff .
Responsibility: inspect quality of incoming vegetables, meat and other ingredients; arrange kitchen work schedule; implement quality control of food preparation.
Job role:
Management

Chief

-

star restauran

-

with seating capacity of one hundred (100) people
Restaurant catering to regular customer
Job role:
Accounting and Auditing

Education

Xuzhou Technical School

January 1994

January 1994

High school or equivalent

courses: Certificate in Cooking / Cooking (A) National Culinary Certification China's National Cook Special Level 3 Certificate

Skills

COM

Beginner

COOKING

Beginner

EMAIL

Beginner

EVENT MANAGEMENT

Expert

FINAL

Expert

MICROSOFT WINDOWS 2000

Expert

PRICING

Expert

QUALITY

Expert

QUALITY CONTROL

Expert

SUPERVISORY SKILLS

Expert

Languages

Arabic

Expert

Cantonese

Expert

Chinese

Expert

Japanese

Expert

Turkish

Expert