1. 厨师 CH0525 张宝庆个人简历 – 国语
姓 姓 张 出生日 1974，10，0 籍 贯 河北唐山
名 期 1
名 宝庆 性 男 婚姻状况 未婚
别
民 汉 身 1．74 米 体 重 72 公斤
族 高
健康状 健康 护 照 G27325900 有无驾照 无
况 号
砧板经 3年 炉台经 7年 出菜速度 快
验 验
专业案 面点、烹调师 厨师级 高级三级 是否出过国 否 有无拒签 无
别 别 史
是否吸 否 是否喝酒 否
烟
星级酒 有 英语水 一般 粤语 否
店经验 平
擅长 精通菜系 旁通菜系
菜系 川菜，鲁菜，面点 粤菜，海鲜
教育 年 月 至 年 月 学校名称 专 业
经历
1990-1993 河北乐亭一中 高中
2005-2007 唐山市桃李技校，唐山市劳动技校 烹饪，面点
工作经历（先写在职工作）
起始年月 工作单位（全名及级别） 职位
2003 年 5 月至 2009 年 8 唐钢宾馆（三星） 大厨
月
酒店介绍：
唐钢宾馆集餐饮、 住宿、 康乐、办公、商贸、 旅游于一体的三星级旅游涉外饭店。 拥有大、 小各种风味餐厅
中、
14 间，可同时接待 600 位宾客就餐, 并有高、中档客房 168 套, 先进设施一应俱全. 可同时接待 600 人的
会议场所及商务中心、商场、酒吧为您提供全面、周到的服务。
工作职责：
1、负责烹调及面点制作，增加花色品种
2、计划用料，精工细作，做到色香味俱全
3、制定各类宴席的菜谱
4、搞好卫生及安全消毒
5、接待酒店的重要客人用餐。
6、负责菜品成本控制
7、负责新员工的招募，面试及培训

2. 起始年月 工作单位 职位
1999 年 5 月至 2003 年 5 月 唐山市财政局招待所 厨师
酒店介绍：
唐山市财政局招待所，酒店主楼 6 层，拥有豪华套间、单间和标准间 128 套，设计独特，色调高雅。餐厅
拥有气派豪华的宴会厅和风格各异的大小包房 17 个，可同时容纳 500 人就餐。
工作职责：
先后从事水台 打荷 配菜 蒸菜等岗位。由于勤奋好学，很快便熟悉掌握了烹饪技能，在日后的工作中开始从
事中餐的烹饪。集体职责如下：准备材料，精确配料，为烹饪做好准备； 检查灶具，做好卫生清理工作；负
责中餐烹饪， 鲁菜，川菜。
擅长菜品 鲁菜川菜
香辣蟹 四喜丸子 京酱肉丝 葱爆羊肉 葱烧海参 锅烧肘子 麻婆豆腐 水
煮肉片 鱼香肉丝 油焖大虾 糖醋鱼块等
面点：
金丝饼、开花馒头、各种包子饺子、 烧卖等
家庭主要成员 称谓 姓名 出生日期 工作单位
父 张印仲 1942.4.2 退休
母 田秀芳 1945.1.13 退休
ZHANG Bao Qing
Head Chef
Nationality: Chinese
Sex: Male
Date of Birth: Oct. 1st, 1974
Place of Birth: Hebei Province

3. Height: 174 cm
Weight: 72 kg
Marital Status: Single
Passport No.: G27325900
English Level: Elementary
Chopping block: 3 years
Cooking experience: 7 years
Cooking speed: fast
Cooking Level: Senior skill level
Adeptdishes: Sichuan dishes, Shandong dishes, Cantonese cuisine, Dim sum
Educational Background:
From 1990 to 1993 Leting No. 1 Senior High School, Hebei Province
Form 2005 to 2007 Tangshan Taoli Technical School major in Cook
Tangshan Labor Technical School major in Dim sum
Work Experience:
From May 2003 to Aug. 2009
TANG STEEL HOTEL ★★★
This in a tourist foreign hotel with three-star, which provides
catering, accommodation, recreation services for work, trade and
travel. It has 14 different flavor restaurants, large and small, and
can seat 600 customers at the same time. There are 168 rooms,
in which all advanced facilities are equipped.
What’s more, it has meeting rooms with the capacity of holding
600 people, business centre, shopping market and bar.
Head Chef
I was responsible for cooking authentic Chinese food, dim sum
and increasing dim sum varieties timely; planning the quantity of
materials in order to ensure quality; making menus for all kinds of
banquets; keeping kitchen hygiene and facilities security; cooking
for VIP customers, controlling the cost of dishes, recruiting and
training new staffs; assigning tasks to subordinates, ensuring all
materials are required to purchase; completing other tasks my
leader asked.
From May 1999 to May 2003
Tangshan Finance Bureau Hotel
This hotel is a six-floor building with luxury rooms, single room
and standard room that total amounts to 128, featuring special
design, bright color and elegant decoration. With the splendid
decoration, 500 people can eat at the dining hall at the same
time. Moreover, there are 17 different sizes of VIP rooms with
different styles.
Chinese Chef

4. I have worked at several positions such as kitchen helper, kitchen
apprentice chef, chopping block chef .During this period of
working and learning, I was skilled at chopping, cooking and
some kinds of cuisine such as Sichuan dishes, Shandong dishes.
I also took charge in preparing materials, cooking dishes and
keeping kitchen hygiene.
Specialities:
sauteed crab in hot and spicy sauce, Sixi meat ball, sautéed shredded pork in
sweet bean sauce, quick-fried mutton slices with scallions, sauté sea cucumber
with scallions, fried pork joint, Mapo tofu, poached sliced pork in hot chili oil, fried
shredded pork with sweet and sour sauce, oiled prawns, fried fish slices with
sweet and sour sauce
Dim sum: split-top steamed bun, all kinds of dumplings, shaomai, green onion
pie