Resume Chef in China Beijing – Free Word Template Download with AI

Name: [Your Name]

Contact: +86 138-XXXX-XXXX | [[email protected]]

Location: Beijing, China

A passionate and experienced Chef with over 10 years of expertise in crafting authentic Chinese cuisine, specializing in the vibrant flavors of Beijing. Dedicated to delivering exceptional culinary experiences that reflect the rich heritage of China Beijing while adapting to modern gastronomic trends. Skilled in managing high-pressure kitchen environments, mentoring teams, and creating innovative menus that resonate with both local and international palates. Committed to upholding the highest standards of food safety, quality, and hospitality in the dynamic restaurant industry of China Beijing.

Chef de Cuisine | The Imperial Garden Restaurant, Beijing

July 2018 – Present

• Overseeing the daily operations of a 50-seat Chinese restaurant in Beijing, focusing on traditional Peking duck, hot pot, and dim sum.
• Developing seasonal menus that incorporate local ingredients from China Beijing’s markets, ensuring freshness and cultural authenticity.
• Training and mentoring a team of 12 chefs to maintain consistency in flavor profiles and presentation standards aligned with Chinese culinary traditions.
• Collaborating with suppliers to source premium ingredients, including rare herbs and specialty meats unique to China Beijing’s cuisine.
• Receiving positive feedback from customers and industry reviewers for creative interpretations of classic dishes, such as the "Beijing Stir-Fried Noodles" and "Peking Duck Bao."

Sous Chef | Golden Lotus Hotel, Beijing

March 2015 – June 2018

• Assisting in the management of multiple kitchen stations, including the wok station and dim sum preparation area.
• Ensuring compliance with China Beijing’s stringent food safety regulations and maintaining a 100% hygiene inspection score for three consecutive years.
• Designing special event menus for weddings and corporate banquets, emphasizing regional specialties like the "Beijing Duck Banquet" and "Sichuan Hot Pot Platter."
• Implementing cost-saving measures by optimizing ingredient usage and reducing waste by 15% through inventory audits.

Chef de Partie | Shanghai Garden Restaurant, Beijing (Remote)

January 2012 – February 2015

• Contributing to the creation of a signature menu that blended traditional Shanghainese and Beijing flavors, such as "Xiaolongbao" and "Peking Duck."
• Providing on-site support during peak hours, ensuring timely service and maintaining high standards of presentation.
• Collaborating with the head chef to introduce fusion dishes that appealed to international guests visiting China Beijing.

Chef’s Diploma in Chinese Cuisine | Beijing Culinary Institute, China

Graduated: 2011

• Specialized in the techniques of Peking duck preparation, dumpling making, and wok cooking.
• Completed internships at renowned restaurants in China Beijing, including the Forbidden City Restaurant and The Great Wall Bistro.

Certificate in Food Safety and Hygiene | China National Catering Association

2019

• Culinary Expertise: Mastery of Chinese cooking techniques (stir-frying, steaming, braising), dim sum preparation, and traditional Beijing dishes.
• Language: Fluent in Mandarin and English, with a working knowledge of Cantonese for communication with suppliers in Guangzhou.
• Leadership: Proven ability to lead and motivate kitchen staff in fast-paced environments.
• Innovation: Skilled in developing new recipes that align with the evolving tastes of China Beijing’s diverse population.

• HACCP Certification (China Beijing, 2020)
• Chinese Culinary Certificate (Beijing Culinary Institute, 2011)
• Advanced Wok Techniques Certification (Culinary Academy of China, 2017)

• Mandarin Chinese (Native)
• English (Fluent)
• Cantonese (Intermediate)

Available upon request. Previous employers in China Beijing include The Imperial Garden Restaurant and Golden Lotus Hotel.