- 出生年
- 1997年
- 籍贯
- 安徽
- 学历
- 高中
- 证书
- 健康证
- 特长
- 经验丰富的高级厨师长，精通多国料理，曾在多家国际五星级酒店任职，成功打造国际化、多元化菜品，展示卓越的团队合作和领导力。
- 工作经验
- # 陈美康个人简历
## 一、基本信息
- **姓名**：陈美康
- **英文名**：Jesse
- **民族**：汉族
- **性别**：男
- **身高**：173CM
- **体重**：67KG
- **出生日期**：1997 - 08 - 20
- **户籍地**：安徽省芜湖市湾沚区
- **工作经验**：12年
## 二、求职意向
- **意向职位**：西厨厨师长
- **单位类型**：国际五星级酒店
- **意向行业**：国际联号品牌
- **期望薪资**：13000及以上
- **意向城市**：深圳、广州
- **工作类型**：全职
## 三、职业概况
1. **深圳湾万象城Burberry空间**
- **企业类型**：奢侈品跨界餐饮
- **职位名称**：厨师长
- **工作时间**：2022.10 - 2024.11
- **岗位概述**：负责厨房整体运营，保持严苛出品标准，全年无出品投诉。工作内容包括岗位职责划分、厨房人员招聘、全国各地筹开快闪店、人员安排及培训、菜单更新、卫生监督、食品把控、精选优质食材、与前厅密切配合等。
2. **深圳香格里拉酒店**
- **企业类型**：国际连锁豪华品牌
- **职位名称**：副厨师长
- **工作时间**：2021.07 - 2022.10
- **岗位概述**：负责全日餐厅冷厨、西热厨、日料档全部事务，涵盖零点食品供应、自助餐摆台设置、菜品培训、卫生监控、出品把控、食品成本管理、菜单定制、人员招聘、厨具采购、外卖套餐安排，组织每日例会等。独立调配管辖部门28名同事工作，直接代管大堂吧厨房、送餐部、行政酒廊厨房、冠军吧厨房事务，高效执行并优化上级工作要求，直接向行政总厨汇报。
3. **昆明洲际酒店**
- **企业类型**：国际奢华牌旗舰店
- **职位名称**：餐厅副厨师长
- **工作时间**：2020.09 - 2021.07
- **岗位概述**：负责全日餐厅自助餐、零点、西式宴会、外卖套餐、茶歇、鸡尾酒会、行政酒廊、初加工厨房等相关工作。与同事协同管理热厨、零点厨房、西式宴会厨房、初加工厨房共27人团队，负责管辖范围内所有事宜，直接向行政总厨汇报。
4. **深圳瑞吉酒店**
- **企业类型**：国际奢华连锁品牌
- **职位名称**：西厨主管
- **工作时间**：2016.03 - 2020.08
- **岗位概述**：负责厨房零点及自助餐菜品制作烹饪，确保质量与口味，完成制作与半成品备料，填写厨房卫生表格，协助厨师长开展工作，监督员工遵循菜品制作标准，进行食品安全与卫生培训，协助组织每日例会。
5. **芜湖阳光半岛大酒店**
- **企业类型**：国内连锁品牌（准五星）
- **职位名称**：西厨领班
- **工作时间**：2015.05 - 2016.03
6. **芜湖悦圆方酒店**
- **企业类型**：国内品牌（准五星）
- **职位名称**：西厨厨师
- **工作时间**：2014.08 - 2015.05
7. **三正半山酒店**
- **企业类型**：国内品牌（准五星）
- **职位名称**：西厨厨师
- **工作时间**：2013.09 - 2014.08
## 四、自我评价
在多年厨艺生涯中，与世界各地名厨共事学习，掌握法餐、意大利地中海菜系、巴西菜、俄罗斯菜、印度菜、泰国菜等烹饪技巧。通过深入交流，体验各国饮食文化魅力，领悟其丰富内涵，将各国饮食文化精髓融入烹饪创作，使厨艺更精湛，菜品更具多元化与国际化特色，加深对世界饮食文化的理解与认识。
## 五、项目经历
1. **2015.5**：协助主厨招聘、培训部门员工，制定菜单，采购食材，分配员工职责，制定标准，成功协助酒店开业。
2. **2017.9**：协助法国籍总厨完成菜单制定、采购、备料至出品工作，呈现高质量、高规格出品，获万豪国际旗下10多位总经理好评。
3. **2017.11**：参与并成功举办万豪国际慈善晚宴，与30多家酒店同事协作，打造人均1500元、300人位上套餐菜单，活动圆满结束，收获丰富经验。
4. **2018.4**：作为酒店厨房交流代表，接待莫斯科瑞吉总厨，满足其工作需求，介绍当地饮食文化，成功开展俄罗斯美食节。
5. **2019.4**：接待苏梅岛豪华精选泰国籍总厨，协助工作，交流饮食文化，成功开展泰国美食节。
# Resume
## Basic Information
- **Name**：Chen Meikang
- **English Name**：Jesse
- **Nationality**：Han
- **Gender**：Male
- **Height**：173CM
- **Weight**：67KG
- **Date of Birth**：1997 - 08 - 20
- **Household Registration**：Wanzhi District, Wuhu City, Anhui Province
- **Work Experience**：12 years
## Job Interest
- **Intended Position**：Head Chef
- **Unit Type**：International Five - Star Hotel
- **Intended Industry**：International Brand
- **Expected Salary**：More than 13,000
- **Intended Cities**：Shenzhen, Guangzhou
- **Work Type**：Full - time
## Career Profile
1. **Burberry Space, Mix C Shenzhen Bay**
- **Enterprise Type**：Luxury Cross - border Catering
- **Job Title**：Head Chef
- **Working Time**：2022.10 - 2024.11
- **Job Overview**：Responsible for the overall operation of the kitchen, maintaining extremely strict production standards with no production complaints throughout the year. Work includes division of job responsibilities, recruitment of kitchen staff, opening pop - up stores across the country, personnel arrangement and training, menu updates, hygiene supervision, food control, selection of high - quality ingredients, and close cooperation with front - office colleagues.
2. **Shangri - La Hotel, Shenzhen**
- **Enterprise Type**：International Chain Luxury Brand
- **Job Title**：Junior Head Chef
- **Working Time**：2021.07 - 2022.10
- **Job Overview**：Responsible for all affairs related to the cold kitchen, western hot kitchen, and Japanese food stalls in the all - day dining restaurant, including a la carte food supply, buffet setup, dish training, hygiene monitoring, production control, food cost management, menu customization, personnel recruitment, kitchenware procurement, take - out package arrangement, and organizing daily meetings. Independently manage the work allocation of 28 colleagues in the department, directly oversee all affairs of the lobby bar kitchen, food delivery department, executive lounge kitchen, and champion bar kitchen (American bar), efficiently execute and optimize tasks assigned by the general manager and head chef, and report directly to the executive chef.
3. **InterContinental Kunming Hotel**
- **Enterprise Type**：International Luxury Brand Flagship Store
- **Job Title**：ADD Sous Chef
- **Working Time**：2020.09 - 2021.07
- **Job Overview**：Responsible for buffet, a la carte, Western banquets, take - out packages, tea breaks, cocktail parties, executive lounges, primary processing kitchens, and other related kitchen work in the all - day dining restaurant. Collaborate with colleagues to manage a 27 - person kitchen team including Hot Kitchen, Zero Point Kitchen, Western Banquet Kitchen, and Primary Kitchen. Responsible for all matters within the jurisdiction and report directly to the executive chef as there is no Western chef in the restaurant.
4. **The St. Regis Shenzhen**
- **Enterprise Type**：International Luxury Chain Brand
- **Job Title**：Western Kitchen Chef De Partie
- **Working Time**：2016.03 - 2020.08
- **Job Overview**：Responsible for the production and cooking of a la carte and buffet dishes in the kitchen to ensure quality and taste. Complete the preparation and production of products and semi - finished products, fill in the kitchen hygiene form daily, and maintain kitchen hygiene. Assist the head chef in daily work, supervise subordinate employees to follow dish production standards, conduct food safety and hygiene training, and assist in organizing daily meetings.
5. **Wuhu Sunshine Peninsula Hotel**
- **Enterprise Type**：Domestic Chain Brand (Quasi - Five - Star)
- **Job Title**：Western kitchen Demi Chef
- **Working Time**：2015.05 - 2016.03
6. **Wuhu Yue Yuanfang Hotel**
- **Enterprise Type**：Domestic Brand (Quasi - Five - Star)
- **Job Title**：Western Kitchen Commis 1
- **Working Time**：2014.08 - 2015.05
7. **Sanzheng Mid - Levels Hotel**
- **Enterprise Type**：Domestic Brand (Quasi - Five - Star)
- **Job Title**：Western Kitchen Commis 2
- **Working Time**：2013.09 - 2014.08
## Self - evaluation
Over the course of my many years as a culinary artist, I have had the opportunity to work with famous chefs from all over the world and learn from them how to cook French, Italian, Mediterranean, Brazilian, Russian, Indian, Thai and other cuisines. Through in - depth exchanges and interactions with chefs from various countries, I not only experienced the unique charm of food culture in different countries, but also deeply understood the rich connotation of food culture in different countries and regions. In the process, I have absorbed the essence of food culture from various countries and integrated it into my own culinary creations, making my cooking skills more exquisite and my dishes more diversified and international. These valuable experiences have enriched my life and given me a deeper understanding and awareness of food cultures around the world.
## Project Experience
1. **2015.5**：Assisted the chef to recruit and train the staff of the department. Created menus, sourced ingredients, assigned staff job responsibilities, set standards, and successfully presided over the opening of the hotel two months later.
2. **2017.9**：Assisted the French head chef in formulating menus, purchasing, preparing materials and producing a series of work, showing high - quality and high - standard production, which won unanimous praise from more than 10 general managers of Marriott International.
3. **2017.11**：I was fortunate to participate in and successfully host the Marriott International Charity Dinner. In this event, I worked with colleagues from more than 30 Marriott hotels to create a set menu for 300 people with an average price of 1,500 yuan per person, and finally made the event a successful conclusion. Through this large - scale event, I have gained a lot, not only broadened my horizons, but also saw many new things, and learned a wealth of experience and knowledge.
4. **2018.4**：As the representative of the hotel's kitchen, I received the head chef from St. Regis Moscow, who was responsible for providing them with all their work needs, supporting them and introducing them to the local food culture, and successfully launched the Russian food festival organized by the hotel.
5. **2019.4**：Received Thai chefs from Koh Samui Luxury Collection, gave them assistance in their work and exchanged food culture, and successfully launched the Thai Food Festival.
- 个人评价
- 在多年的厨艺生涯中，有幸与来自世界各地的名厨共事学习，向他们学习了法餐、意大利地中海菜系、巴西菜、俄罗斯菜、印度菜、泰国菜等各类美食的烹饪技巧。通过与各国主厨的深入交流和互动，不仅亲身体验了各国饮食文化的独特魅力，还深刻领悟到不同国家和地区的饮食文化所蕴含的丰富内涵。在这个过程中，汲取了各国饮食文化的精髓，并将其融入到自己的烹饪创作中，使厨艺更加精湛，也让菜品更具多元化和国际化的特色。这些宝贵的经历让人生更加丰富多彩，也对世界各地的饮食文化有了更深层次的了解和认识。
