Leon Ze Email & Phone Number

Wellington, Wellington Region, New Zealand

Lower Hutt, Wellington Region, New Zealand

Haikou, Hainan, China

Established “ZOLA ” chain restaurant enterprise with another co-founder. Participated in initial tasks such as location selection, decoration design, and menu creation. established a Central kitchen and eight chefs teams. In charge of daily operations management, costs and profits calculating, and investor reports submitting. Collaborated with new media marketing team to promote our restaurants.Responsibilities:1. Conduct brand creation pre-work, which includes selecting the restaurant site, designing the kitchen layout, procuring and commissioning equipment.2. Recruit and train kitchen staff, develop the company charter and duty roster.Manage supplier selection and relationships.3. Develop menus, standardize dishes, and supervise the production process, ensuring compliance with national regulations on food health and safety standards.4. Conduct cost and profit accounting, and implement improvements based on report data and investor requirements.5. Contribute to the restaurant marketing plan to expand the central kitchen business and increase the supply of caterers.Achievements:1. An 8-chef team was established, and through standardized training and proper scheduling, staffing costs were reduced by 20%.2. A central kitchen was successfully set up and operated, saving the company 90% of the cost of ready-made food procurement and storage. This also reduced the kitchen space in the restaurant and increased the number of tables.3. The central kitchen was successfully expanded to supply ready-made food to 4 restaurants, resulting in a 50% increase in profit.4. Zola restaurant achieved a gross profit margin of 60% after 4 months of opening.5. Reputable suppliers were chosen to reduce the pressure of raw material supply and inventory stocking for the company.6. Origin Cafe was awarded the honour of iconic restaurant in the region and personally inspected by the mayor of Haikou City.

Nanjing, Jiangsu, China

In operation for 30 years, this local restaurant company includes two French pâtisseries and two restaurants. As a head chef, my responsibilities include managing a team of eight chefs and six dessert chefs across both restaurants, overseeing and managing daily operations, and collaborating with the company manager to negotiate and execute catering events.Responsibility:1. Recruit kitchen staffs, establish rules and organize training sessions.2. Select suppliers, negotiate prices based on cost and demand.3. Create seasonal menus, standardize recipes and communicate to team members for production.4. Develop catering service, negotiate details with customers, and design final proposals.5. Analyze costs, produce Income Statements and report to the finance department.6. Manage kitchen staff's shift schedules based on customer traffic.7. Prepare Food Safety and Hygiene documents to help the company pass inspections.8. Supervise the cooking process to ensure the excellent quality of dishes.Achievements:1. Successfully compressed meal costs to within 35%.2. Maintained top 10 regional ratings for our restaurant.3. Maintained top 10 citywide ratings for our pâtisseries.4. Initiated and expanded the catering business and successfully held several banquets.

Shanghai, China

Returned to my alma mater as a teaching assistant while concurrently serving as a CDP for Le Cordon Bleu Shanghai's business banquet team, where I collaborated with a team of 30 colleagues to prepare and serve fine French cuisine for various events, including business banquets for embassies and foreign companies in Shanghai, accommodating 50 to 200 guests.Responsibility:1. Prepare instructional dishes and translate teaching materials.2. Exhibit cooking skills in class as instructed by Chefs.3. Supervise and guide students in mastering their learning skills.4. Prepare main courses for business banquets.5. Inspect inventory and communicate with suppliers.6. Source and procure kitchen equipment.Achievements:1. Voted "Most Popular Assistant Teacher" for two years.2. Through collaboration with colleagues,over 50 high-profile business banquets were successfully completed for dignitaries and business people from all over the world.3. Exceptional performance was recognized by the Chief MOF of Le Cordon Bleu Shanghai, see attached “Recommendation Letter."

Minhang District, Shanghai, China

BiCE Ristorante is a highly esteemed Italian fine dining restaurant with a 100-year legacy, their inaugural location in China is situated within the esteemed five-star hotel, Primus Hotel Shanghai. As a Chef de Partie, I worked with a team of 24 personnel, ensuring the delivery of exceptional Italian cuisine to both hotel guests and visitors alike.Responsibility:1. Prepare daily main courses for lunch and dinner,collaborate with restaurant manager and waitstaffs to ensure smooth daily operations.2. Assist Chefs in calculating costs, translating recipes and working documents, communicating them to Chinese staffs.3. Contact suppliers according to Chefs' requirements, regularly review stock levels, and coordinate with hotel personnel on restaurant operations.Achievements:1. Established an automated system for inventory registration and stock monitoring Systematic study and comprehension of the operation of a hotel restaurant.2. Systematic study and comprehension of the operation of a hotel restaurant.3. Become accustomed to working in an international, busy environment.4. Employing bilingual proficiencies, effective communication was facilitated between the Chinese and Italian staffs, enabling the team to execute their duties with efficiency and achieve successful outcomes.

Diplôme De Cuisine, Gastronomy

Pgd, Hospitality Administration/Management, Volunteer Of Doa

Collage, Business/Managerial Economics, 4