Shunjie Zhang
; j2 c; d$ |% p; D! vLas vegas, NV
/ ^/ `( Y$ z6 F8 m8 rCell: (917)-478-6564
6 B1 r Z/ E' A. m" a! b) V156056537@QQ.com
& E% r: e7 s+ ?8 j" [
Professional Objective7 Z9 S# G# A2 S7 e$ K* s% V
To obtain a back of kitchen position in the local restaurant or hotel, sushi chef and line cook position will best fit my skills and education
. e+ F# f7 @3 S' `3 J4 VHighlight of Qualifications
: G% c1 \* e7 Q/ P5 p7 E4 years of work experience in the food service industry& ?. c) m9 d m& h" ]
Dedicated, hard-working individual with a positive attitude
9 N# \2 o9 U. A3 rBi-lingual in Chinese and fluent English7 R7 y2 X+ t0 J- w
Knowledge of computer skills, experienced using Microsoft software; Excel, PowerPoint, Word Processing and fixing hardware . f7 d8 g. }: A3 k! Z7 q8 N4 \5 k
Reliable in completing projects in the job by myself
- M2 O! J7 o6 J* V* a9 uEducation
; j* Q, k5 K x: s ^! p9 z1 a8 rJohnson & Wales University
$ l: f6 n' O! ]Providence, RI
# k' s5 d2 t1 z9 q9 WAssociate in Science, Culinary Arts
7 l" R# `. o9 z5 e& o% K5 w" g( |+ AGraduate, 9/2010
- j( ~! u- z4 N0 h( l2 d, d" OGPA 3.07/4.0' p! d/ x1 \( w
University of Shanghai for Science and Technology
1 W3 W9 R* {" jShanghai, China. E0 R: {% U1 P& G& n; B
Bachelor in Science, Advertising Designing
- y9 x. f& {: W* p, _) P! v; D5 jTransferred, 08/2007
9 |, V. w. n3 T( mGPA 3.87/4.0
5 k% y) E' Y, h7 ONews & Publish Occupational Technical School
5 ?- ?4 }/ r' m6 I0 O, M8 MShanghai, China
% a: x4 Y" G8 C/ r1 G' WTechnical Diploma, Photograph Designing
. h ^) w, `4 d0 z7 FGraduate, 04/2005
9 O9 H/ H* E3 B4 p9 Y3 V+ MGPA 3.56/4.0) x( \4 X' @4 L; o
Work Experience
# P0 Y3 l6 B. z0 T* DChef Marc’s Pastavino & Deli0 g& \8 A1 L( i/ w1 J
7591 W. Washington Ave, Las Vegas, NV) s0 ^3 P8 Z [" E
Line cook3 l | J4 d6 b4 Q
11/10 current
# j, O. w& b* \5 ^$ @Making Italian pasta and spaghetti on the fast pace hot line, prep meat, chopping vegetables, making stock, sauce and fresh hand making pasta and spaghetti
" Q. G- D- A Q6 ]Making take out catering order on day shift, must know how to use food process machine9 r/ x/ N2 ^ F, Q9 F* [/ \
Making salads and sandwich by Italian style& @9 k. o) v2 m
Ten prime Steak and Sushi Restaurant 3 e' ^% D9 g6 a
Providence,RI 9 t# M _; y- ^& `
FT-head Sushi Chef and kitchen Prep cook( `0 z8 ?% c6 w4 J# k
05/09 – 07/10
6 s9 x8 |5 L, v' ^# KGreeting customers with a professional manner in the front of Sushi bar
6 f. k! p; Y' L- O' Z2 LOpen and close Sushi bar, restore foods, organize working station, making company standard of Sushi for ticket order. check freezer, scale left food weight and recode on book, report any food need purchase to head chef
) s2 e# `% R5 m6 BDesign a special Sushi roll which combine with western and Japanese cusine for sale every week5 K% b( q& U h
Reliable in completing all Seafood preparation in the job, fillet Salmon, Tuna, Hamachi, red snapper, Tai, and all type of fish whatever restaurant import, cut fish in a company standard shape for kitchen and Sushi station. laborring food, writting date and name7 E' b* `9 w3 }
Creat good quality of Sushi for customer special order
. V" [: M6 n" I! `5 bFast pace, high quality food, excellent knife skill, have my own knife# v& B2 I. }+ b: `( v& N; p
Good communication with staffers
5 F! C. Q' o( K% k9 j1 TAlways try to help back of kitchen, westen cusine preparation when I was not busy on sushi bar; cut, chop, mice, dice vegetables, making sauces, assistant Sous chef or line cook makes side dish and appetizer
4 D% [$ U6 T" i: @Produce had make over 200 Sushi roll, includes 68 pieces big party boat in 2-3 hours busy time) J: A0 p9 ~% }0 X# [
; m! F$ w6 m* z! `
Amos House Catering7 f, ^- Y0 C2 M
Providence, RI
- f7 _; k. Z. p7 [) r% |! c. oJWU-Volunteer Cooks$ E+ k' _! F4 I" w
11/08-Thanksgiving Day
, F( a2 ?: P; c) f4 ]" CPreparing over 1000 traditional Thanksgiving dinner, follow executive chef's direction, roast turkey, break down whole turkey, slice turkey breast, steam green been, making brown gravy, Garlic Mashed Potatoes, Pumpkin Pie" i1 t' X$ u* M4 n, X
Serve 250 hot dinners to Rhode Island families and individuals who otherwise would not have enjoyed a Thanksgiving meal
3 x4 U$ G5 B m: r( C/ e0 S! PWhole Food Supermarket - Genji Sushi Dept.
9 s- `: ~1 u- m+ C/ Q7 JProvidence, RI: l2 W1 ?/ l2 c! z% F, `8 x. ^2 i
PT-Sushi preparation person6 O/ B3 @& k/ Y/ t4 _
08/07 – 03/10 3 D& E" J+ k h$ U3 w
Sushi preparation, cook rice with certain amount of water, cutting vegetable in a exquisite shape, processing seafood with the HACCP system professionally/ o' ^$ { [& G# _
Laborring price, orgainze Sushi case, put Sushi in a samll plastic container with a company designated style0 z9 G; Y/ [ |, o# R9 ]
Keeping a good sanitation of sushi bar every day" U+ d A. c, q: L0 `
# k. c* M6 p9 Y
Tender Green Restaurant
& F! P( c, j4 M6 V3 S4 ?Los Angeles, CA: ^! X2 ?+ {$ C8 |$ k
FT-Counter Attendant
0 I7 x0 S- g- C7 B O4 A' |7 [9 _2 Y08/06 – 01/07
/ f% g3 _& w$ E LGreeting customers with a nice smile, ask customers what they want to order
* F# s9 K2 e& z$ T7 |9 y2 }) a( R0 sTaking salad to go or table orders, it is necessary to making 15 different varieties of salad in a minute 7 r/ l8 {$ P* z- _' I, Q Z
Sauce making, understanding five mother sauce, why does it relate to company sauce, processing 10 sauces with a company designate style- {& R0 c2 `/ F4 A% x
Proficient chopping food with a good knife skill, using utensil properly, boiling food just tender, not to be over cooked, marinade meats by following a chef’s recipe
, V3 g' R" N& f3 yUnderstanding how to roast, grill and deep frying food with a company designate style% l5 H5 \4 h% L/ l3 S
Produce had taken more than 260 salad’s orders in 2-3 hours by busy time* V5 ?$ a+ H7 u8 U/ W1 h9 `, I
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Honors, Certifications, and Associations:, C3 ^9 _% g8 c+ \
Johnson & Wales University: Dean's list GPA:3.75, 05/2010) A6 ?! x; q, `- d$ `
Johnson & Wales University: Deparment Chair-Thanks letter, 11/2008/ B7 z/ O& x) x
Johnson & Wales University: Food sanitation & management certification,10/2008
3 h! |5 e# R- M7 q L/ BUniversity of California at Los Angeles: English as Second languages training program, 08/20064 s" u5 ?- C! ^: M# R
Las Vegas Health Card 11/2010' A( r: Z" t! @1 x; ]
