招特色小吃廚師
回憶綿長
對有長期穩定待在澳洲打算的，請抓住機會(O)
碧海藍天鑽戒白婚紗我的他
我叫JACK CHEM
在台灣做廚師已有十年的時間!中西餐小吃~
不知道有沒有這個機會可以試試~
電話:0411981487
在台灣做廚師已有十年的時間!中西餐小吃~
不知道有沒有這個機會可以試試~
電話:0411981487
承諾如泡沫般脆弱
您好
我叫阿杰
在台灣有六年+澳洲一年港式點心經驗
有需要在聯絡我
電話：0403023250
我叫阿杰
在台灣有六年+澳洲一年港式點心經驗
有需要在聯絡我
電話：0403023250
讉莣
哈囉~請問還有缺嗎??
我在台灣廚師經驗也有八年
我是女生
如果還有缺人請聯繫我~
電話:0413699829
謝謝!
我在台灣廚師經驗也有八年
我是女生
如果還有缺人請聯繫我~
電話:0413699829
謝謝!
半夏半暖半傾城
0 我
4 的
0 手
6 機
9
1
2
1
6
2
4 的
0 手
6 機
9
1
2
1
6
2
聽得一曲歎花惜
Name: Walter Cheng
Address: 1 hampton square w morley
Mobile phone: 0405282033
Email: [email protected]
Date of Birth: 29/03/1986
Gender: Male
Language: Fluent in Chinese & Fujian Dialect, good in English
Nationality: Taiwan (Holding Working Holiday Visa)
Time Available: Fine with any shift
Introduction
Have 9 years of experience in making delicious healthy dishes in star hotels and leading restaurants, major in Asian Food (including Cantonese cuisine, Shanghai, Sichuan and etc).
Can handle high pressure environments and make dishes of good taste and health for large volumes of Events & Catering in stipulated time efficiently; also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently.
Always try to make food at reduced cost without compromising on quality and taste, familiar with quality procedures and regulations of kitchen running; also creative in preparing menu with good combinations to attract customers.
Education
Institution: National Kaohsiung Hospitality College, Taiwan
Diploma of Hospitality Specialized in Chinese Cooking Technic. June, 2006
Technical Certificate
Certificate of Chinese cooking technicians in Advanced Level
Employment History
10/2004- 10/2008:ChefofDin Tai Fung Dumpling House
Responsibilities:
I got training under the direction of chef and assisted in making dishes and juices of varieties. I also learnt about the important of quality and healthy food preparation by attending a workshop conducted by chief chef in the restaurant. I was in charge of South-east Asian food, such as Hainan chicken Rice, Fire Rice, Mee Goreng and etc.
11/2008- 08/2011: Second Cook of Thai Town Cuisine
Responsibilities:
I was in charge of high-quality food supplies, making the standard of food supplies, and regularly update food varieties with 20 cooks in the kitchen. Basing on satisfying the customer need, I have learnt how to manage and assign daily routine aspects of cooking in order to insure the smooth production process, rational use of supply and changing a variety of dishes according to the season.
09/2011- 03/2013:Chinese Food Chef(Shanghai flavour specialised) of The Westin Taipei Hotel
Responsibilities:
I was in charge of cooking high quality food, determining the specification of food and materials supplies and updating the variety of dishes served. I am responsible for overall management and supervising the technical aspect of daily routine, organizing the technical requirements and arrangement for big, medium, small and important banquets, ensuring smooth operation and reasonable use of resources, varying the dishes served according to the season, ensuring the quality of dishes served, marketing and supervising the specifications of dishes. I specialize in presenting delicious sea foods and Chinese Shanghai flavour foods. I take the responsibility of maintaining all the inventories required for food department. I take the responsibility of assigning menus for the day and present different variety menus on different days which attract customers.
03/2013- current: Chef (Cantonese flavour specialised) of Good View Chinese Restaurant (Part Time)
Responsibilities:
I am in charge of pre-dinner food preparation, cooking vegetables, roast pork, roast duck and any other South-east Asian foods.
07/2013:Crown Perth : Commis Chef (Cantonese flavour specialised)of Silk(Part Time)
I’m used to pick roast duck and crispy chicken help fired something like pork spring roll & steam fishs
Address: 1 hampton square w morley
Mobile phone: 0405282033
Email: [email protected]
Date of Birth: 29/03/1986
Gender: Male
Language: Fluent in Chinese & Fujian Dialect, good in English
Nationality: Taiwan (Holding Working Holiday Visa)
Time Available: Fine with any shift
Introduction
Have 9 years of experience in making delicious healthy dishes in star hotels and leading restaurants, major in Asian Food (including Cantonese cuisine, Shanghai, Sichuan and etc).
Can handle high pressure environments and make dishes of good taste and health for large volumes of Events & Catering in stipulated time efficiently; also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently.
Always try to make food at reduced cost without compromising on quality and taste, familiar with quality procedures and regulations of kitchen running; also creative in preparing menu with good combinations to attract customers.
Education
Institution: National Kaohsiung Hospitality College, Taiwan
Diploma of Hospitality Specialized in Chinese Cooking Technic. June, 2006
Technical Certificate
Certificate of Chinese cooking technicians in Advanced Level
Employment History
10/2004- 10/2008:ChefofDin Tai Fung Dumpling House
Responsibilities:
I got training under the direction of chef and assisted in making dishes and juices of varieties. I also learnt about the important of quality and healthy food preparation by attending a workshop conducted by chief chef in the restaurant. I was in charge of South-east Asian food, such as Hainan chicken Rice, Fire Rice, Mee Goreng and etc.
11/2008- 08/2011: Second Cook of Thai Town Cuisine
Responsibilities:
I was in charge of high-quality food supplies, making the standard of food supplies, and regularly update food varieties with 20 cooks in the kitchen. Basing on satisfying the customer need, I have learnt how to manage and assign daily routine aspects of cooking in order to insure the smooth production process, rational use of supply and changing a variety of dishes according to the season.
09/2011- 03/2013:Chinese Food Chef(Shanghai flavour specialised) of The Westin Taipei Hotel
Responsibilities:
I was in charge of cooking high quality food, determining the specification of food and materials supplies and updating the variety of dishes served. I am responsible for overall management and supervising the technical aspect of daily routine, organizing the technical requirements and arrangement for big, medium, small and important banquets, ensuring smooth operation and reasonable use of resources, varying the dishes served according to the season, ensuring the quality of dishes served, marketing and supervising the specifications of dishes. I specialize in presenting delicious sea foods and Chinese Shanghai flavour foods. I take the responsibility of maintaining all the inventories required for food department. I take the responsibility of assigning menus for the day and present different variety menus on different days which attract customers.
03/2013- current: Chef (Cantonese flavour specialised) of Good View Chinese Restaurant (Part Time)
Responsibilities:
I am in charge of pre-dinner food preparation, cooking vegetables, roast pork, roast duck and any other South-east Asian foods.
07/2013:Crown Perth : Commis Chef (Cantonese flavour specialised)of Silk(Part Time)
I’m used to pick roast duck and crispy chicken help fired something like pork spring roll & steam fishs