1. RESUME
Personal Details
First name: Wei
Surname: Kang
Sex: Male
Date of birth: 28 May, 1983
Height: 175cm
Nationality: Chinese
Marital Status: Married
Highest Academic Qualification: Technical School
Contact
Mobile Telephone: 0086-13991884983
Building No.1, North Area, Hailian Community, Jiandong Street,
Family Address: Taiyi Road, Xi’an City, Shaanxi Province
PC: 723200
 From September 1989 to July 1995
No. 1 Primary School of Shaanxi Aircraft Industry
(Group) Co. Ltd.
Primary School
 From September 1995 to July 1998
Education
No. 1 Middle School of Shaanxi Aircraft Industry
Background:
(Group) Co. Ltd.
Middle School
 From September 1998 to June 2000
Xi’an Taoli Tourism & Cuisine Institute
Technical School
Occupational Qualification Technique of the People’s Republic of
Occupational China
Qualification & Honour
Chinese Food Cooking Certificate （ The Third Level/ Senior Skill
Certificates
Level）
Employment Details
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2. Dates: From May 2007 up to now
Job Title: Stir-fry Chef
Employer: RealLove Group Co. Carnival Branch
(Shaanxi Special First Grade Catering Chain Enterprise)
Responsibilities: 1. Mainly in charge of cooking Cantonese and Szechuan cuisine dishes, and
cooking tonics, such as braised dry South Africa abalone with goose web,
stewed red birds nest with rock candy, double boiled superior shark fin
stuffed in pigeon, fried shrimps with sauce, fried prawn balls in hot sauce,
etc.
2. Responsible for finely process of the high-class raw food materials and
ensure the quality of the dishes;
3. Also responsible for the checking and accepting of raw food materials;
4. In conjunction with head chef to cook seasonal meal and make new menu
periodically;
5. Supervise the food production process and provide assistance where and
when necessary to ensure timely dish serving
Dates: From August 2002 to April 2007
Job Title: Stir-fry Chef
Employer: Zhicheng Business Grand Hotel
Responsibilities: 1. Mainly in charge of cooking authentic Szechuan cuisine and delicate
Cantonese Shark fin and abalone;
2. In charge of checking and accepting high-class raw food materials and
supervise cleaning duties carried by junior staffs and maintain good
hygiene practices all the times;
3. In conjunction with the head chef to make new menu, train and supervise
subordinates and develop new dishes
Dates: From January 2000 to July 2002
Job Title: Chef Assistant
Employer: Grand Hong Kong Abalone and Shark Fins Restaurant
Responsibilities: 1. Study from head chef about the cooking methods of Szechuan Cuisine and
Cantonese Cuisine;
2. In charge of cutting, processing meat and poultry, seafood and vegetables,
etc. and preserve them fresh;
3. Clean the work area, keep the cooking raw materials fresh and in good
condition, make sure to turn off the gas after work
Listening to music, surfing the Internet, playing ping pong and
Hobbies
swimming, etc.
Having been working in the cookery industry for more than ten years, I
am proficient at cooking authentic Szechuan Cuisine and Cantonese
Career Goal: Cuisine dishes, especially cooking Shark fins and abalone, which include
quick-frying, simmering, braising with soy sauce, deep-frying and double-
boiling tonics, etc.
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