Experience

  • Executive Chef

    at Marco Polo Hotels Wuhan

    July 2018 - at Present

    Hubei Sheng

    All-day dining Restaurant, Chinese kitchen, Associate canteen, and commissary kitchen - Staff No: ˙75 - 365 Rooms - Buffet Restaurant 150Pax - Chinese restaurant 100pax -Private Room 60Pax - Foyer 100Pax - Banqueting 20 Function Rooms 600 PAX - 2 Restaurants, 2 layer banquet rooms & 1 Bar - Outside Catering from as little as 10 people to any amount required, to nearby private villas - Monthly average covers, the low period around 60000, the high season between 60000 – 80000

  • Associate Professor

    at Hsuan Chuang University

    August 2013 - July 2018

    Taipei

    Students No: 130 - Basic Chinese culinary skill training - Basic and advance Western culinary skill training - The culinary competition training program - Hospitality management training program classification - Yuan Lai hotel – Executive Chef - Rooms 65 - Banqueting Function Rooms 200 PAX - 2 Restaurants

  • Executive sous Chef

    at INTERCONTINENTAL HOTEL SHENZHEN

    October 2012 - July 2013

    Guangdong Sheng

    Kitchen employees 210 - Stewarding employees 30 - 540 Guest Rooms - All-day dining restaurant seating 320 breakfast, lunch, dinner buffet and a la carte - All-day dining Private Room 30Pax - Foyer 120Pax - Banqueting 12 Function Rooms 1500 PAX - Pipette fine dining restaurant seating 80, dinner a la carte - Coriander Asian restaurant, seating 120, dinner a la carte - Alenha Basilian grill restaurant, seating 120, buffet - El Chino Chinese restaurant seating 120, VIP room 4, set menu, a la carte - Board Bar 150 seating, a la carte - Lobby bar seating 60, a la carte - Outside Catering from as little as 10 people to any amount required, to nearby private villas - Monthly average covers, the low period around 40000, the high season between 40000 – 80000

  • Executive sous Chef

    at CROWNE PLAZA, KAOSHIUNG

    November 2009 - October 2012

    Kaohsiung

    Kitchen employees 138 - Stewarding employees 24 - 656 Guest Rooms - All-day dining restaurant seating 310 breakfast, lunch, dinner buffet and a la carte - All-day dining Private Room 50Pax - Foyer 120Pax - Banqueting 28 Function Rooms 1000 PAX - Casa Italian restaurant seating 120 breakfast and lunch buffet, dinner a la carte - The cut, Teppanyaki and steak house, seating 100, weekend brunch buffet, dinner a la carte - Yanagi, Japanese restaurant, seating 80 - Crowne Place Chinese restaurant, seating 130, 4 private room, set menu, a la carte - Outside Catering from as little as 10 people to any amount required, to nearby private villas - Monthly average covers, the low period around 40000, the high season between 80000 - 100000

  • Western Chef de Cuisine

    at The Westin Taipei

    December 2005 - November 2009

    Taipei

    All-day dining Restaurant, Western banquet, an Italian restaurant, Lounge Bar, Lobby bar, commissary kitchen, and butcher kitchen Staff No: 42 - 288 Rooms - Buffet Restaurant 200Pax - Private Room 36 Pax - Foyer 98 Pax - Banqueting 30 Function Rooms 800 PAX - 5 Restaurants & 1 Bar - Outside Catering 100 Pax - F&B 38,000 guests per month

  • Executive sous Chef

    at Alexander Group - Aegius Club

    March 2001 - October 2004

    Taipei

    All-day dining Restaurant, Western banquet, Pastry, commissary kitchen, and butcher kitchen

Education

  • Department of Business Administration

    at Hsing Wu College

    2010 - 2012 (2 years) Taiwan

  • Western culinary

    at national inspection agency

    2009 - 2010 (1 year) Taipei

  • HACCP

    at Associate

    2008 - 2009 (1 year) Taipei

  • Chinese culinary

    at National inspection agency

    2008 - 2008 (1 year) Taipei

  • High School

    at Chiang Zhoa high school

    1987 - 1990 (3 years) Taipei

Services offered

  • Hospitality management

    Culinary knowledge and training plan

Knowledge and keywords

Languages

  • English Negotiation

Hives