David Pu Email & Phone Number

NATURE OF WORKTRADER’S UPPER EAST HOTEL, BEIJINGFive Food & Beverage outlets with a function space area of 2,000 sq ft and comprises of 11 primary meeting rooms and 1 Ballrooms with a total capacity of 500 people.Executive Chinese Chef (SEP 2013 TO PRESENT)Reports to Executive ChefFully responsible for both Chinese restaurant and Banqueting culinary operation and promotions planning.Analyze divisional food cost control and work together with outlet manager to ensure profit achieve budget.Mainly in charge of staff motivating and training.Strength at Sichuan food promotion and as guest chef to Shangri-la Hotel in Malaysia / Indonesia / Thailand / Fiji etc.Departmental Maintain and Shangri-la Food Safety Management System training implement and follow upsStaff Opinion Survey yearly improvement action plan and follow upsTake responsibility of quality assurance, ensuring compliance with establish food standards and hygiene/safety procedures are key areas to work onFollow up outlets monitoring product productivity performance, conducting performance appraisalSHANGRI-LA’S KERRY CENTRE HOTEL, BEIJINGFive Food & Beverage outlets with a function space area of 35,000 sq ft and comprises of 10 primary meeting rooms and 2 Ballrooms with a total capacity of 1500 people. Outdoor catering service capability for up to 2,000 guestsSous Chef (MAY 2002 TO SEP 2013)- Reports to Chinese Executive ChefMainly in charge of quality assurance, ensuring compliance with establish food standards and hygiene/safety procedures are key areas to work onFully responsible of Sichuan Cuisine in Chinese KitchenExpert at Sichuan food promotion and as guest chef to Shangri-la Hotel in Malaysia / Maldives / Indonesia / Thailand / Fiji etc.Departmental Maintain and Shangri-la Food Safety Management System training implement and follow upsAssist Chinese Executive Chef to monitoring product productivity performance, conducting performance appraisalResponsible for

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  北京涉外教育学院现代经济管理系 .餐饮管理本科

  现代经济管理系 .餐饮管理