- It is very good to have good cooperative relations with the municipal and district food and drug supervision departments, as well as the city and district monitoring brigade construction and government functional departments, to ensure that all work and inspections of the hotel can be carried out smoothly.- As the main person in charge of the external catering team. Supervise the operation process, work area layout design, standard operation, and complete a number of major catering tasks.(The first China International Import Expo, International Airline Business Machine Show, International Auto Show, Abe Bank, Ferrari, Dior, Xiang Nei, Piaget and other luxury brands)- In the first year of the receiving team, the team composition was rationally revised and reorganized from the initial 132 employees to 104 employees. - In the second year of joining the team, the team successfully led the team to build a good foundation for the hotel's good income generation with good service and excellent quality. It succeeded in making the hotel the best income year since the hotel opened in 2018. - As the main person in charge, set up the hotel's external department. Good staff system, food menu system, food safety system, service process system. In the first year, the hotel generated an additional revenue of nearly 20 million - As one of the main responsible personnel of the China International Import Expo Tendering Team, he successfully completed the bidding work and obtained the service work in the media center of the first China International Import Expo. - Successfully completed the service work of the media center of the first China International Import Expo, and was highly praised and praised by the party and state leaders.

- Under the direction of the Executive Chef and within the limits of established HiltonHotels Group Policies and Procedures, assists in the direction of all aspects of theFood Production and Stewarding operations.- Coordinates activities of and directs indoctrination and training of Chefs hotel andrest. ; Cooks hotel & rest. ; & other kitchen workers engaged in preparing & cookingfoods in hotels or restaurants to make sure an efficient profitable food service- Plans or participates in planning menus and utilization of food surpluses leftovers,taking into account probable number of guests, marketing conditions, popularity ofvarious dishes and recency of menu- Estimates food consumption and purchases or requisitions foodstuffs kitchen supplies- Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items- Directs food apportionment policy to control costs- Supervises cooking and other kitchen personnel and coordinates their assignments to make sure economical timely food production- Observes methods of food preparation cooking, sizes of portions, and garnishing of foods to make sure food is prepared in prescribed manner- Tests cooked foods by tasting smelling them- Devises special dishes develops recipes- Hires discharges employees- Familiarizes newly hired Chefs hotel and rest. and Cooks hotel and rest. with practices of restaurant kitchen & oversees training of Cook Apprentices hotel rest.- Maintains time payroll records- Establishes and enforces nutrition sanitation standards for restaurant- May supervise or cooperate with Steward/Stewardess hotel rest. in matters pertaining to kitchen, pantry, and storeroom.

Under the direction of the General manager and within the limits of established Intercontinental Hotels Group Policies and Procedures, assists in the direction of all aspects of the Food Production and Stewarding operations. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the Intercontinental Hotels Group and the brand ethos.

Under the direction of the Executive Chef and within the limits of established Intercontinental Hotels Group Policies and Procedures, assists in the direction of all aspects of the Food Production and Stewarding operations. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the Intercontinental Hotels Group and the brand ethos.

Full Responsibility for Each Outlet Food Cost & Profit, Food Quality, Food Hygiene Management, Kitchen Staff Manning, Kitchen Capex Ordering, Restaurant and Banquet Events A-La Cart and Buffet Menu Engineering, Training for Staff, Team Building. Work Safety and Kitchen Fire Safety System.

Full Responsibility for Each Outlet Food Quality, Food Hygiene Management, Kitchen Staff Manning, Kitchen Capex Ordering, Restaurant Events A-La Cart and Buffet Menu Engineering, Training for Staff, Team Building. Work Safety and Kitchen Fire Safety System.

Full Responsibility for help chef to in charged kitchen。 Each Outlet Food Quality, make A-La Cart and Buffet food Training for Staff Asia food and Chinese food.