Executive Chef tại Swisstouches Hotel Xi'an

5/2016 → 10/2016 (5 tháng)

Xi'an

♣ Directed restaurant pre-opening procedures to align with Swisstouches corporate strategies and brand standards and remain on schedule with hotel soft opening. ♣ Delegate and supervise Western restaurant manager tasks in pre-opening phase. ♣ Prepared and organized restaurant before soft and grand openings by creating training manuals and disseminating to staff, inspecting the construction site for quality assurance, and confirming English language accuracy for kitchen SOPs and P&Ps. ♣ Design, test and evaluate Western cuisine-style menu, create OE lists and build good working relationships with suppliers and vendors to negotiate low costs for kitchen equipment and food supplies.

Executive Chef tại Renaissance Zhongshan Park Hotel, Shanghai, China

11/2016 → Hiện tại

Shanghai

♣ Increase food quality satisfaction by 8% since. ♣ Managing an average of 110 kitchen associates including stewarding and students. ♣ Directed all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounge, and associate cafeteria to ensure consistent, high-quality food products. ♣ Work with the F&B management team and associates to continually improve guest and associate satisfaction with maintaining the operating budget.  ♣ Control costs by managing food purchases, and self-developed food cost forecast system. ♣ Develop the menu for all the restaurant with the outlet chefs and implement new cooking methods. ♣ Conducted interviews for hiring new talent. train, supervise and coach the culinary team.

The Spirit to Serve

9/2018

Award is given by Marriott International to associates who getting thank you letters or mentioned in guest comments or online

Robin Yu - Director of Food and Beverage

Renaissance Zhongshan Park, Shanghai, China

robin.yu@marriott.com

Florian Heiner - General Manager

Swisstouches

florian.heiner@gmail.com