Curriculum Vitae Chef in China Guangzhou – Free Word Template Download with AI

Name: Li Wei Zhang
Contact: +86 138-XXXX-XXXX | [email protected]
Location: Guangzhou, China

A highly motivated and skilled Chef with over a decade of experience in the hospitality industry, seeking to contribute to the vibrant culinary landscape of China Guangzhou. Specializing in Cantonese cuisine while embracing innovation, I aim to elevate dining experiences through creativity, precision, and cultural authenticity. My goal is to work with renowned restaurants in Guangzhou that value traditional flavors and modern gastronomic trends.

Master of Culinary Arts

School: Guangzhou Culinary Institute
Date: 2010–2013
Courses included advanced Cantonese cooking techniques, food safety regulations, and menu development. Graduated with honors for a thesis on "Innovative Fusion of Traditional Cantonese Cuisine with International Flavors."

Professional Certification

• Certificate in Advanced Chinese Gastronomy (Guangzhou Culinary Association, 2015)
• Sous Chef Certification (International Culinary Institute, 2018)
• HACCP Food Safety Certification (China National Standards, 2017)

Head Chef

Dumpling House Guangzhou
Date: 2018–Present
A renowned restaurant specializing in authentic Cantonese dim sum and seafood. Managed a team of 15 chefs, developed seasonal menus, and ensured adherence to strict quality standards. Introduced a signature "Bamboo Steam Basket" set that increased customer satisfaction by 30%.

Sous Chef

Red Lantern Restaurant (Guangzhou)
Date: 2015–2018
Supported the Head Chef in daily operations, including ingredient sourcing, kitchen organization, and training new staff. Played a key role in revamping the restaurant’s menu to include contemporary twists on classic dishes like Peking duck and clay pot rice.

Chef de Partie

Dragon Palace Cantonese Cuisine
Date: 2012–2015
Focused on preparing high-volume, high-quality dishes for banquet events and daily operations. Gained expertise in seafood preparation, steaming techniques, and traditional Cantonese cooking methods. Received recognition for maintaining a 98% customer satisfaction rate.

• Cantonese Cuisine Expertise: Mastery of dim sum, roast meats, seafood, and soups.
• Menu Development: Experienced in creating balanced menus that reflect both tradition and innovation.
• Kitchen Management: Proficient in staff training, inventory control, and cost management.
• Culinary Innovation: Adept at blending global ingredients with local flavors to create unique dining experiences.
• Languages: Fluent in Mandarin and Cantonese; basic English for international collaboration.

2019 Guangzhou Culinary Excellence Award – Recognized for outstanding contributions to the city’s culinary scene.
2017 Best Dim Sum Chef Contest (Guangdong Province) – Won first place for a creative dim sum platter combining traditional and modern elements.
2016-2018: Restaurant Rankings – Led Dumpling House Guangzhou to be ranked #3 in the city’s "Top 10 Restaurants" by Guangzhou Food Guide.

As a Chef in China Guangzhou, I have actively participated in community events and culinary festivals to promote Cantonese culture. For instance, I organized a "Cantonese Heritage Cooking Workshop" in 2021, which attracted over 500 participants and was featured in local media. My work emphasizes the importance of preserving traditional techniques while adapting to contemporary tastes.

Culinary Instructor

Guangzhou Culinary Institute (Guest Lecturer)
Date: 2019–Present
Taught courses on Cantonese cooking fundamentals and advanced techniques, mentoring aspiring chefs in Guangzhou.

Chef Consultant

Guangzhou Food Festival (2020)
Collaborated with event organizers to design a "Cantonese Street Food Pavilion," showcasing regional specialties like xiaolongbao and roasted pork.

Available upon request. Former supervisors and industry peers in China Guangzhou are happy to provide testimonials.

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