• Leading the kitchen team consisting of 30 individuals, including hiring, training, and team development• Stocking, ordering, and budgeting supplies• Monitor kitchen equipment, coordinating repairs and maintenance.• Proactive Issue Resolution: I identified and addressed potential sexual harassment issues early, demonstrating that my team trusts me and feels comfortable discussing sensitive matters.• Collaborating with the Executive Chef and General Manager to deliver exceptional dining experiences and handle special dietary requests.

● Won Service Excellence Award 2023● Prepared and processed the feature buffets on a weekly basis.● Delivered positive and productive working vibrations (The servers & cooks’ best favorite supervisor) ● Oversaw daily purchasing, receiving, food transfers and PAR controlMy head chef commented on my work, saying, “Fei is one of those employees who shows up every day and demonstrates passion and pride in his job. The quality of his product shows in every plate served. As a supervisor in the kitchen, I appreciate Fei's leadership skills and communication abilities within his brigade. He keeps a cool demeaner while showing productivity and drive for success. I really enjoy and appreciate Fei being part of our team, department, and company.”

● Awarded 2021 Staff of the Year● Managed labor costs and lead the BOH team from 3 to 6 people● 1000-top catering experiences from preparation to first line services● Food quality checking, ordering and PAR control

● Promoted beverage vouchers, wine packages● Brewed over 100 cups of coffee per day in peak time● Checked inventory and operated basic accounting● Received at least one compliment per month about tasty coffee and excellent services

– up to 3,900 customers in one night during holidays● Provided information and assistance for a high-quality visitor experience● Provided a buggy service for mobility impaired visitors● Attended to first aid incidents and emergency management

– with a 200-seat restaurant & Café● Supported and supervised 2-4 employees● Performed daily opening and closing procedures● Processed drink orders that range from basic to complex● Checked inventory, operated tills, delivered dishes, assisted in preparing meals

– All you can eat restaurant with over 100 wines, beers, spirits and schnapps● Answered phones and recorded orders● Delivered dishes, took orders and made recommendations when requested.● Checked inventory of drinks

– the Second biggest ski resort in Australia● Welcomed guests and informed them news about the resort● Confidently controlled large crowds in queue● Assisted guests in ticket issue, lost property, missing children, body injured, etc.

– with a 200-seat restaurant & Café● Performed daily opening and closing procedures● Processed drink orders that range from basic to complex● Checked inventory, operated tills, delivered dishes, assisted in preparing meals

– up to 3,900 customers in one night during holidays● Provided information and assistance for a high-quality visitor experience● Provided a buggy service for mobility impaired visitors● Attended to first aid incidents and emergency management

◆ Developing the market of faculty and doctors by cold calling. ◆ Training and lecturing new colleagues. ◆ Chairing meetings and hosting banquets of achievement of sales performance.◆ Reached that the annual premiums received in 2016 was $136,155 USD and got $29,047 USD as annual salary. (The average of annual Taiwanese salary was $19,516 USD.)◆ Maintaining relationships with over 150 clients, 25% from cold calls, 45% from introductions, and 30% original friends and relatives.

◆ Carrying out pre-hospital emergency medical care treatment, training, and education.◆ Over 400 instances of treatment on record (including 7 fatal cases).◆ Learn skills to protect and care for patients with many kinds of symptoms such as stroke, bleeding, fracture, choking, hypoglycaemia, hyperventilation, seizure, shock, coma,, etc.