hanzhang-cv

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HAN ZHANG [email protected] - 07581360291 MILTON KEYENS PERSONAL STATEMENT Date of birth 19-01-1984 Sex Male Nationality British Language:Chinese, EnglishCantonese I have been vegetarian since 2010, also Buddhist,I am a self motivate, fast-learn,can-do attitude, work hard person. I like to do more than say. I have learned Japanese cuisine learned from Japanese chef Chinese cuisine(China culinary school), French cuisine(le cordon bleu) also Thai food(Thailand Bangkok). WORK EXPERIENCE Job Title -Chinese restaurant 3 years Titicaca company as a tourism 1 years - Global residential property company as Property consultant 2 years - Marketing Manager Nanjing Odyssey Chemical Industry Co., Ltd. 2 years EDUCATION BCU undergraduate-software engineering 2005 Postgraduate- software engineering 2006 ACCA 2008-2010 Le cordon bleu london-2013-2014 Grand Diploma on culinaryMichelin level pastry and cuisineFood Hygine Certificate SKILLS Classical French Cuisine Culinary Techniques French Regional Cuisine

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Page 1: HanZHANG-cv

HAN [email protected] - 07581360291

MILTON KEYENS

PERSONAL STATEMENTDate of birth 19-01-1984Sex MaleNationality BritishLanguage:Chinese, English,CantoneseI have been vegetarian since 2010, also Buddhist,I am a self motivate, fast-learn,can-do attitude, work hard person. I like to do more than say.I have learned Japanese cuisine ( learned from Japanese chef ) Chinese cuisine(China culinary school), French cuisine(le cordon bleu) also Thai food(Thailand Bangkok).WORK EXPERIENCE

Job Title -Chinese restaurant 3 years

– Titicaca company as a tourism 1 years - Global residential property company as Property consultant 2 years - Marketing Manager Nanjing Odyssey Chemical Industry Co., Ltd. 2 years

EDUCATION

BCU undergraduate-software engineering 2005

Postgraduate- software engineering 2006

ACCA 2008-2010

Le cordon bleu london-2013-2014 Grand Diploma on culinary(Michelin level pastry and cuisine)Food Hygine Certificate

SKILLS

Classical French Cuisine Culinary TechniquesFrench Regional CuisineLight Cusine And Vegetarian CuisineCanapes/Finger Food WorkEvent Organisation And PreparationComplex Savoury Restaurant,Contemporary Style DishesClassical French Pastry TechniquesViennoiserie,French International Bread MakingDecoration Techniques In Chocolate And Sugar CraftComplex Entrements And Gateaux ProductionHot And Cold Contemporary Plated Dessert For RestaurantsPetits Fours And chocolate Production Techniques

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Afternoon Tea Production And Event OrganisationKitchen Management 1,2,3Implementing Health&Safety And Hygiene ProceduresCheese Knowledge 1,2,3Wine Knowledge & Matching Pastry and Wine Principles 1,2,3PERSONAL INTERESTS

Meditation,Chinese brushing, cooking, reading.

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