石彦妮 Email and Phone Number

In charge for kitchen day to day operationISO22000 / HACCP. kitchen supplies engineering maintenance, quarterly OE inventory.Duty roster arrangement and responsible for department attendance checking. Get the daily order for the food, check inventory, food wastage, arrange cost transfer for better food cost control. Cost counting and translate for menu and assist CDC for menu design. Assist CDC about dishes training in order to providehigh quality food with attractive presentation.Actively assist the teamwork and assist make the recipe, fully standardized implement various standards. Conduct mid-year and year-end evaluations for employees，staff training for daily dishes cooking.

Assist Chef de Cuisine and Sous Chef during pre-opening period.Mainly responsible for the production and preparation of Breakfast, Lunch, Dinner fine dining, Winer DinnersResponsible for department attendance, assist sous chef to manage daily materials purchasing.

Silk ADD restaurant Commis/Demi Chef of Hot kitchen ShenZhen Donghai Langham hotelMarch 2017 - Dec. 2018Responsible for restaurant all day buffet preparation，room service, support executive club on semi-buffet and set menu food preparation.Responsible for restaurant all day buffet preparation，room service, support executive club on semi-buffet and set menu food preparation.Duke’s & Perch restaurant Demi Chef ShenZhen Donghai Langham hotel Dec. 2018 - March 2019Responsible for the preparation of Dinner fine dining, Set menu,Special menu,Winer Dinners

Mainly responsible for the preparation of Dinner fine dining, Set menu and desserts, and food rough processing.

Mainly responsible for the preparation of cold dishes and desserts, and food rough processing.