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I am shunjie zhang, also you can call me Frank. I am 23 years old chinese. I graduated JWU Culinary college at eastern city-providence. Now I am in Las Vegas. I really want to work a sushi chef or line cook position with my passion. I work for long term. I am very clean in appearanc and work flexible schedule. very nice team work person. if interesting me, please call 917 478 6564 qq 156056537 Below is my resume.
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+ {8 ]- g. `) @* L2 y. X/ }thanks for your time
, [0 F0 y* g3 L, XFrank
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Shunjie Zhang
: X3 A& c' ]4 y! CLas vegas, NV
8 @/ w7 ^; f9 Q9 P% p9 xCell: (917)-478-6564
* V% Q! k: q8 _156056537@QQ.com 0 Z7 U7 s* V f, G
Professional Objective) B2 h( j: [, |0 ^* R3 n
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
9 F. u _" h4 r& [/ E; XHighlight of Qualifications
, \- S7 T. }0 Q1 I' G3 Q! l7 U% |4 years of work experience in the food service industry
- q5 W$ ^+ y7 c! RDedicated, hard-working individual with a positive attitude , o: d5 c y' C& i/ R( c; k
Bi-lingual in Chinese and fluent English- Z! i3 K) J$ i
Knowledge of computer skills, experienced using Microsoft software; Excel, PowerPoint, Word Processing and fixing hardware
$ P3 j. w8 M( K" b8 zReliable in completing projects in the job by myself
0 K& L8 r$ X. c" h8 l1 ?Education
/ {) x2 O6 Z& u0 ?) l$ vJohnson & Wales University ' h9 U. w9 K- C8 \
Providence, RI
& x$ K- p/ B) ^8 a$ |1 H7 m) K9 hAssociate in Science, Culinary Arts , C+ I5 t2 C1 I$ m
Graduate, 9/2010* t9 ^4 \' F, d4 o9 f; E* f9 I1 P
GPA 3.07/4.0
- `/ |& l, f8 e3 I( RUniversity of Shanghai for Science and Technology2 d, p! {/ _: r6 ]7 p0 g5 C) w, w9 L) I
Shanghai, China
" A! c6 ]) S6 t' A' K$ o! OBachelor in Science, Advertising Designing0 u/ U' `# ^9 J5 E% q" `3 ~0 {, t
Transferred, 08/2007# g5 {7 U$ }9 X& l
GPA 3.87/4.0
7 V1 l+ L# D1 ]& E" ZNews & Publish Occupational Technical School
5 S* ?3 c' d6 L2 r7 X' K, YShanghai, China
8 i! @8 h0 Z( P+ h4 fTechnical Diploma, Photograph Designing
) b8 E+ v/ T. sGraduate, 04/20050 v8 Y! y) [! r
GPA 3.56/4.0
, x! W, k% w1 M2 g+ o% oWork Experience & K$ b) W! k' O& j
Chef Marc’s Pastavino & Deli
# d+ {, U* w! ?9 [' o7591 W. Washington Ave, Las Vegas, NV
3 Z- I1 i) D0 q+ c( x/ O" kLine cook
% z6 n& T8 z M& s* H0 M11/10 current$ l3 Q( i# R6 f6 j/ Y' o j
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. ?, O; J; z4 C+ h3 R0 h
Making take out catering order on day shift, must know how to use food process machine+ g+ M- G( ^8 G
Making salads and sandwich by Italian style
/ O( X+ X, e* c }Ten prime Steak and Sushi Restaurant 3 @& }, w0 j' o# t2 _8 \
Providence,RI / ^; n2 e I( F& B, e
FT-head Sushi Chef and kitchen Prep cook
+ X* H4 T* ]5 N0 e L05/09 – 07/10
! c6 e8 K5 w n, Y9 h/ GGreeting customers with a professional manner in the front of Sushi bar
, y+ y% x: w. o% H& u1 KOpen 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
2 \/ U: u/ h4 b3 ?2 _0 k+ Y: G- gDesign a special Sushi roll which combine with western and Japanese cusine for sale every week. B& k) h; t1 G1 g: l! Q
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 name
% O6 P/ t' Q0 J; Q; OCreat good quality of Sushi for customer special order) M" Z5 Y! Y8 r1 W) y7 k) J1 ^
Fast pace, high quality food, excellent knife skill, have my own knife( e/ h* |/ Q) [4 u- m4 P0 e) @9 y
Good communication with staffers
+ v8 E* ^+ g) G0 n g7 m4 B: ]Always 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 appetizer1 U/ B* O% h* ~5 V& j w! y/ K
Produce had make over 200 Sushi roll, includes 68 pieces big party boat in 2-3 hours busy time
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, ?5 K0 @1 ~1 J! Y; pAmos House Catering
. K6 K' x1 b5 Z1 a! ]8 {% LProvidence, RI+ ]: Y1 a9 A3 `6 V8 r* o" c1 P
JWU-Volunteer Cooks
l4 m% h9 o2 {( U11/08-Thanksgiving Day
) a2 @, S$ M: o; i( k: V* { yPreparing 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
) K& e: w: L, x2 G1 [: x% e* xServe 250 hot dinners to Rhode Island families and individuals who otherwise would not have enjoyed a Thanksgiving meal! g$ Z8 t; m8 Y' s
Whole Food Supermarket - Genji Sushi Dept. : I& g# }/ y9 U2 ?2 N- i5 X
Providence, RI
) c* C. I. R% T5 M1 kPT-Sushi preparation person
1 H+ t& \) b8 P M# a! d08/07 – 03/10 2 Z, g+ N7 G3 f# V2 q
Sushi preparation, cook rice with certain amount of water, cutting vegetable in a exquisite shape, processing seafood with the HACCP system professionally
" Y& j3 E& o) E$ \Laborring price, orgainze Sushi case, put Sushi in a samll plastic container with a company designated style/ g) F0 i$ Q' P4 Y$ }, J
Keeping a good sanitation of sushi bar every day# ]0 V& Z @5 N8 ]; B
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Tender Green Restaurant 8 q" C* j1 n/ V: `
Los Angeles, CA
2 z# l ^) G4 Q) B5 X1 h+ \7 yFT-Counter Attendant
C( j; c/ }+ }2 T, X% T! |- j08/06 – 01/07 , j7 q- t0 J1 P0 U' @, |6 M
Greeting customers with a nice smile, ask customers what they want to order
5 u# E$ |! Q/ P; cTaking salad to go or table orders, it is necessary to making 15 different varieties of salad in a minute 0 \4 _0 \9 s8 r, N! O4 A
Sauce making, understanding five mother sauce, why does it relate to company sauce, processing 10 sauces with a company designate style. |5 m/ P( q$ [ G* s) ^6 ^
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 recipe9 v8 N8 [+ l9 J6 T3 X# O5 F, T
Understanding how to roast, grill and deep frying food with a company designate style
6 m4 j2 r' j( s* |! w4 LProduce had taken more than 260 salad’s orders in 2-3 hours by busy time! [/ u7 \6 q4 Z% G \, I+ z
/ t% r$ n7 D7 W2 y4 h2 _+ F, ]- HHonors, Certifications, and Associations:
7 Q O' f0 t, D: V" G3 BJohnson & Wales University: Dean's list GPA:3.75, 05/2010( y6 q, a, W9 }, M8 c
Johnson & Wales University: Deparment Chair-Thanks letter, 11/2008 a% m# A* G- \0 }. `4 s
Johnson & Wales University: Food sanitation & management certification,10/2008
4 U. l. B `% O G7 QUniversity of California at Los Angeles: English as Second languages training program, 08/2006& J7 u- f% W/ D3 y+ i$ `7 i
Las Vegas Health Card 11/2010
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