Critical Duties: - In charge Food & Beverage of 4 opening hotels- Establish pre-opening budget for each pre-opening hotels, include manning/ operating equipment and facilities (kitchen / restaurant / banquet / conference / stewarding are all included)- Support the hotels to select F&B equipment and facilities venders from the suppliers pool of management company’s global purchasing platform- Establish critical path for each pre-opening hotel, receive weekly report of the hotel to monitor construction status- Work out the F&B organization chart together with corporate H.R- Monitoring the training results of brand SOPs, JDs, HACCP OF food & beverage department- Make and execute the necessary decisions to keep property moving forward toward achievement of goals - Work with hotel management team to develop an operational strategy and leads its execution4 Hotels opened during the period, - Successful reopened the GLOBAL FLAGSHIP GOLDEN TULIP Hotel as Golden Tulip Shanghai Rainbow in Y2017.- Successful renovated open other 2 Golden Tulip hotels in Shanghai & Guiyang city - Successful new open 1 Golden Tulip hotel in Wuxi city

Number of Hotels in China Mainland- Royal Tulip – 4 Hotels / 5 Star- Golden Tulip – 3 Hotels / 4 StarCritical Duties:- In charge Food & Beverage of opening hotels- Establish pre-opening budget for each pre-opening hotels, include manning/ operating equipment and facilities (kitchen / restaurant / banquet / conference / stewarding are all included)- Support the hotels to select qualified F&B equipment and facilities venders- Establish critical path for each pre-opening hotel, receive weekly report of the hotel to monitor construction status- Work out the F&B organization chart together with corporate H.R- Monitoring the training results of brand SOPs, JDs, HACCP OF food & beverage department- Make and execute the necessary decisions to keep property moving forward toward achievement of goals - Work with hotel management team to develop an operational strategy and leads its execution3 Hotels opened during the period, - Successful renovated open the Royal Tulip Hotel in Y2016, Chengdu city- Successful new open 1 Royal Tulip hotel in Y2017, Suzhou city- Successful new open 1 Golden Tulip hotel in Y2017, Suzhou city

In Charge of F&B Outlets:- All Day Dining – 180 seats capacity- Chinese Private Dining Room – 8 PDR- German Restaurant – 120 seats capacity- Lobby Lounge – 50 seats capacity- Executive Lounge – 50 seats capacity- Ball Room – 500sqms- Conference Facilities – 4 meeting room / 300 seats capacity- Room Size – 219 guest roomsCritical Duties:- In charge of above F&B outlets daily operations- Provide guidance and directions to subordinates, including setting performance standards and monitoring performance- Review staffing levels to ensure the guest service, operational needs and financial objectives are met- Demonstrate new cooking techniques and equipment to staff- Developing and implement guidelines and control procedures for purchasing and receiving areas- Ensure the brand standards are fully implemented- Developing F&B promotions- Developing outlets regular menus and seasonal menus- Interact with guests to obtain feedback on products quality and service level- Review comments cards, guests satisfaction results and other data to identify areas of improvement

In Charge of F&B Outlets:- All Day Dining – 180 seats capacity- Chinese Private Dining Room – 8 PDR- German Restaurant – 120 seats capacity- Lobby Lounge – 50 seats capacity- Executive Lounge – 50 seats capacity- Ball Room – 500sqms- Conference Facilities – 4 meeting room / 300 seats capacity- Room Size – 219 roomsCritical Duties:- Work closely with construction teams to ensure the construction status are meet with the drawing- Establish and define F&B OEs and facilities- Receiving all the OEs and facilities, monitoring the storeroom policies are fully implemented to ensure the assets- Work with purchase department to selected samples of F&B OEs and facilities- Analysis the local culinary market to define the F&B outlets concept- Developing the F&B outlets menus concept- Establish kitchen manning and organization chart- Kitchen employees recruitment, interview of all levels of kitchen staffs- Ensure all the kitchen employee are well trained on brand SOPs, JDs, and HACCP- Establish opening ceremony F&B offers - Dry run of F&B offers and service

In Charge of F&B Outlets:- All Day Dining – 70 seats capacity - Executive Lounge – 30 seats capacity- Ball Room – 350sqms- Conference facilities – 4 meeting room / 150 seats capacity- Room Size – 460 roomsCritical Duties:- In charge for above F&B outlets daily operations- Provide guidance and directions to subordinates, including setting performance standards and monitoring performance- Review staffing levels to ensure the guest service, operational needs and financial objectives are met- Demonstrate new cooking techniques and equipment to staff- Developing and implement guidelines and control procedures for purchasing and receiving areas- Ensure the brand standards are fully implemented- Developing F&B promotions- Developing outlets regular menus and seasonal menus- Interact with guests to obtain feedback on products quality and service level- Review comments cards, guests satisfaction results and other data to identify areas of improvement

Critical Duties:- Ensure brand Standards in all aspects are well implemented- Supervised kitchen operation, preparation and production of food for Outlets and apartments catering - Assisted the Exec Sous Chef in running kitchen operation- Maintain purchasing, receiving and food storage standards- Follows proper handling and right temperature of all food products- Responsible for interviewing new recruit- Responsible for the operation of Buffet and A La Carte offers, monitoring the standards are followed to ensure the food quality are met- Demonstrate new cooking techniques and equipment to staff- Train kitchen employees on the fundamentals of good cooking and excellent plate presentation- Manage employees progressive discipline procedures for areas of responsibilities - Assist executive sous chef of menu development

Critical Duties:- Ensure the hygiene standards are fully implemented- Menu developing- Employees recruitment- Select kitchen OEs and food materials- Establish SOPs, JDs, and operation standards- Train kitchen employees on the fundamentals of good cooking and excellent plate presentation- Maintain purchasing, receiving and food storage standards- Demonstrate new cooking techniques and equipment to staff- Interact with guests to obtain feedback on products quality and service level- Review comments cards, guests satisfaction results and other data to identify areas of improvement

Critical Duties: - Ensure brand Standards in all aspects are well implemented- Supervised kitchen operation, preparation and production of food for Outlets- Assisted the Chef De Cuisine in running kitchen operation- Maintain purchasing, receiving and food storage standards- Follows proper handling and right temperature of all food products- Responsible for interviewing new recruit- Responsible for the operation of Buffet and A La Carte offers, monitoring the standards are followed to ensure the food quality are met- Demonstrate new cooking techniques and equipment to staff- Train kitchen employees on the fundamentals of good cooking and excellent plate presentation- Manage employees progressive discipline procedures for areas of responsibilities Assist executive chef of menu development