Hi:
5 S% [- c/ V; y. X 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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/ h9 [' A1 Y0 Hthanks for your time0 q- ^# _& R; H
Frank0 D4 Q) ^- h$ H3 y
9 r- [! ~. p! N& K {- y' a7 Q
Shunjie Zhang, C5 r' H( p( \) T: m* L' Y
Las vegas, NV
4 u1 |. M! ?. E5 f) M1 v+ ]Cell: (917)-478-6564
# S, @5 L3 M% g+ S8 V2 c3 ~( h3 I( h156056537@QQ.com
* ?2 O# C, o6 Z( X! X5 n, l: T bProfessional Objective S c$ |1 @, B
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
3 c) B# N: N6 c. a$ v, b9 A. \Highlight of Qualifications* o9 f' f* ?- @
4 years of work experience in the food service industry
6 {' y" r8 [: ZDedicated, hard-working individual with a positive attitude 6 g2 G: T( _0 ~# K
Bi-lingual in Chinese and fluent English* E/ o: z4 R6 u4 t. W+ c
Knowledge of computer skills, experienced using Microsoft software; Excel, PowerPoint, Word Processing and fixing hardware
- E0 M) G5 N g: sReliable in completing projects in the job by myself
% G& j! B0 Z' q! g6 d& x- PEducation
C; d6 A; y e" H- [% nJohnson & Wales University . I) M: A2 S2 M6 R4 a! P+ v4 o+ w
Providence, RI
! p: x- p0 I F4 y8 U0 h% dAssociate in Science, Culinary Arts * J5 a& y4 ]1 u# r: h. L+ T
Graduate, 9/2010, F, ]( G* ^0 N$ k; V, S4 a
GPA 3.07/4.0
0 z5 s0 K9 U' F/ AUniversity of Shanghai for Science and Technology$ r7 k8 y, T. h) f: N2 `2 s! F; g
Shanghai, China( O- @+ H+ s6 q5 L7 i# Z! W/ H
Bachelor in Science, Advertising Designing
* c. B- H1 E" U! h& E$ t. MTransferred, 08/20071 N" y9 @$ H: }3 n" ?
GPA 3.87/4.0
, I+ t) o- l$ oNews & Publish Occupational Technical School
+ o" J' J- q0 S+ ~Shanghai, China
9 N! S/ P. S2 V! M0 a4 I* p) mTechnical Diploma, Photograph Designing ! @- n7 x; b" C) x z
Graduate, 04/20051 y5 N- V: q4 {& c
GPA 3.56/4.08 O5 o8 e1 B! F" H
Work Experience
* x$ y$ [5 n- g( Q: HChef Marc’s Pastavino & Deli. u+ D, k3 h) i) P' z z% f
7591 W. Washington Ave, Las Vegas, NV
6 d- N5 i6 w2 H' c0 }$ V7 W# mLine cook, f! [* K; b7 _4 ]. n0 i# ?& _+ ~
11/10 current. D% l: a+ r9 k8 d
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
0 I: N" h7 _ n, E) `; u) vMaking take out catering order on day shift, must know how to use food process machine
_( p1 E) F/ q LMaking salads and sandwich by Italian style
# L2 }/ g" M- a' f: _Ten prime Steak and Sushi Restaurant . o$ V3 o% N' t& f# w/ q
Providence,RI 0 ?' r+ j$ ?; H1 l6 d
FT-head Sushi Chef and kitchen Prep cook
$ w+ x! X4 K$ c. v; S* W" M) u05/09 – 07/10
$ _% |* O$ j( B$ U+ o' xGreeting customers with a professional manner in the front of Sushi bar s8 j9 r9 r5 N- N# Q( g0 n
Open 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
1 y1 |) p Z, ^0 w' P$ l5 N vDesign a special Sushi roll which combine with western and Japanese cusine for sale every week
1 V) F4 B3 g7 zReliable 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 name6 O/ Q2 D4 n' K& o* q. y
Creat good quality of Sushi for customer special order
6 ?7 J/ u# v& u4 Y* W+ u+ aFast pace, high quality food, excellent knife skill, have my own knife3 v7 a$ b4 E2 a( ]$ H
Good communication with staffers
. W- B: E+ j( G9 O+ J' O" YAlways 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
& m6 @8 N8 j) b4 u- ~8 \% m& xProduce had make over 200 Sushi roll, includes 68 pieces big party boat in 2-3 hours busy time4 Y7 `* m5 ?5 y; Y1 e' a( V$ B
/ w1 l2 ~" f4 V! ^, u- \; uAmos House Catering& c; p/ q6 f) ]4 j- }& |4 T, T/ z
Providence, RI! c6 S+ a* t" r' {: D
JWU-Volunteer Cooks
! q" P5 d; t# T3 W* S7 s/ S0 v11/08-Thanksgiving Day* @" A# l5 k2 i5 y* m
Preparing 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
' n9 Q: o9 U/ ~' A0 `3 q0 D lServe 250 hot dinners to Rhode Island families and individuals who otherwise would not have enjoyed a Thanksgiving meal
" h/ {0 w% v; H2 Z2 P( I2 aWhole Food Supermarket - Genji Sushi Dept. ( p- B8 m" k: X: s
Providence, RI
4 a5 U1 b, f& q/ R D6 hPT-Sushi preparation person
% s5 R& U$ _% M08/07 – 03/10 7 R# f* r/ O/ {) i$ ?
Sushi preparation, cook rice with certain amount of water, cutting vegetable in a exquisite shape, processing seafood with the HACCP system professionally
; i, C/ t1 X- g% Y2 r5 ELaborring price, orgainze Sushi case, put Sushi in a samll plastic container with a company designated style8 v6 r5 t. `+ e+ O% w
Keeping a good sanitation of sushi bar every day5 \4 I- B( X# y0 V2 \/ V
3 [3 t5 Z. Y+ S5 y' O$ HTender Green Restaurant
. D' m; c6 S$ t2 g2 |Los Angeles, CA4 n$ D ?0 |5 A9 W0 e8 [9 z
FT-Counter Attendant3 }8 R0 @( G3 d* i: O% A2 P
08/06 – 01/07
, S4 J' M) y! M6 R0 I6 H9 ?' DGreeting customers with a nice smile, ask customers what they want to order - z% i* t; ?3 Y
Taking salad to go or table orders, it is necessary to making 15 different varieties of salad in a minute
4 u9 `7 F8 f3 N* |- v( M0 A3 SSauce making, understanding five mother sauce, why does it relate to company sauce, processing 10 sauces with a company designate style
/ s# ^- d2 F* k+ [3 cProficient 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
! \8 B0 N" L5 MUnderstanding how to roast, grill and deep frying food with a company designate style
( H' ^) `7 j* Q9 w6 ?) o, LProduce had taken more than 260 salad’s orders in 2-3 hours by busy time6 X2 s: ?: s% m4 G3 ]
' \" R( i2 P8 nHonors, Certifications, and Associations: s- q+ w7 ^: H+ Z
Johnson & Wales University: Dean's list GPA:3.75, 05/2010% e. o+ [2 z9 J9 P( K
Johnson & Wales University: Deparment Chair-Thanks letter, 11/2008# ~) A5 c G" Y% S5 J$ j1 k6 I
Johnson & Wales University: Food sanitation & management certification,10/2008
3 e9 g( ?2 y) [5 }University of California at Los Angeles: English as Second languages training program, 08/20065 K Z, f k) D- Q" B6 x
Las Vegas Health Card 11/2010# e0 v9 { F/ ]4 I9 x5 l
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