Experience

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  Taiwan Shoufu University

  • Associate Professor, Professional Technical Instructor

    • Aug 2015 - Jul 2020

    Teach both undergraduate and graduate students within their fields of expertise. Usually teach several related classes in their subjects, and may lead lectures with hundreds of students, Societies and oversee students' lab work. Advise students on an individual basis, and prepare lessons, exercises and lab experiments. Conducting personal research, Publish work and Cooking Competition.

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  Queena Plaza - Taitung

  • Executive Chef

    • Jul 2014 - Jul 2015

    Kitchen Operation and Management -Formal Western Cuisine , including Appetizer, Soup, Entree, Main Course, Dessert. -During business hours to prepare the dishes a la carte or banquet.-Responsible for the design of each category menu.-Responsible for all food products are in line with the provisions of Health Management-To maintain and ensure that the freezer and other areas of health and sanitary standards.-To maintain an appropriate stock of cooking materials.

• 

  Taiwan Hospitality & Tourism College

  • Assistant Professor, professional and Technical Instructor

    • Sep 2009 - Jul 2014

    Teach both undergraduate and graduate students within their fields of expertise. Usually teach several related classes in their subjects, and may lead lectures with hundreds of students, Societies and oversee students' lab work. Advise students on an individual basis, and prepare lessons, exercises and lab experiments. conducting personal research, Publish work and Cooking Competition.

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  Beijing Chang An Club

  • F&B Director

    • Jul 2007 - Jul 2009

    Oversees management, budget, operation of the foodservice outlet, catering services, kitchen, and maintains liaison with sales department to ensure maximum profitability.

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  Chung Shan Industrial & Commercial School (Kaohsiung)

  • Instructor of Western Culinary Arts

    • Sep 2001 - Jul 2007

    Usually teach several related classes in their subjects, Societies and oversee students' Cooking. Advise students on an individual basis, and prepare lessons, Publish work and Cooking Competition.

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  Mercantile Athletic Club (Tainan)

  • Head Chef

    • Mar 1998 - Aug 2001

    Western Kitchen Operation and Management -Formal Western Cuisine , including Appetizer, Soup, Entree, Main Course, Dessert. -During business hours to prepare the dishes a la carte or banquet.-Responsible for the design of each category menu.-Responsible for all food products are in line with the provisions of Health Management-To maintain and ensure that the freezer and other areas of health and sanitary standards.-To maintain an appropriate stock of cooking materials.-Control the volume of food in order to maintain food costs-Coordination the service needs and the timing of the food to serve.-Maintain a high level of cleanliness-The implementation of safety and health inspection.-Regularly or irregularly-job training.

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  Exchange Club

  • Taipei, Taiwan

  • Executive Chef

    • Mar 1997 - Mar 1998
    • Taipei, Taiwan

    Western Kitchen Operation and Management -Formal Western Cuisine , including Appetizer, Soup, Entree, Main Course, Dessert. -During business hours to prepare the dishes a la carte or banquet.-Responsible for the design of each category menu.-Responsible for all food products are in line with the provisions of Health Management-To maintain and ensure that the freezer and other areas of health and sanitary standards.-To maintain an appropriate stock of cooking materials.-Control the volume of food in order to maintain food costs-Coordination the service needs and the timing of the food to serve.-Maintain a high level of cleanliness-The implementation of safety and health inspection.-Regularly or irregularly-job training.

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  Mercantile Club (Kaohsiung)

  • Taiwan

  • Executive Chef

    • Jan 1991 - Feb 1997
    • Taiwan

    Western Kitchen Operation and Management -Formal Western Cuisine , including Appetizer, Soup, Entree, Main Course, Dessert. -During business hours to prepare the dishes a la carte or banquet.-Responsible for the design of each category menu.-Responsible for all food products are in line with the provisions of Health Management-To maintain and ensure that the freezer and other areas of health and sanitary standards.-To maintain an appropriate stock of cooking materials.-Control the volume of food in order to maintain food costs-Coordination the service needs and the timing of the food to serve.-Maintain a high level of cleanliness-The implementation of safety and health inspection.-Regularly or irregularly-job training.

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  Banker's Club(Taipei)

  • Taiwan

  • Chef de Partie

    • Jun 1987 - Jan 1991
    • Taiwan

    -Responsible for the Breakfast. Butcher. Purchasing-To maintain and ensure that the freezer and other areas of health and sanitary standards.-To maintain an appropriate stock of cooking materials.-Control the volume of food in order to maintain food costs

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  Tiki's Bar & Restaurant

  • Taiwan

  • Bartender(Part Time)

    • Dec 1983 - May 1988
    • Taiwan

    Prepare Common Cocktail. Tropical Drinks. Wine. Beer and Beverage.-To maintain an appropriate stock of Cocktail materials.-Maintain a high level of cleanliness-Regularly or irregularly-job training.

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  Taiwan University Alumni Club (Taipei)

  • Taiwan

  • Food and Beverage Supervisor

    • Mar 1983 - Apr 1987
    • Taiwan

    - To be able to work within any section within the Food and Beverage department.- To act as Duty Manager as required.- To act as team leader within the Food and Beverage operation.- To assist in the effective and efficient management and delivery of all Bar, Restaurant and Conference Food and Beverage activities.- To promote a safe, healthy and environmentally secure environment.

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  Waldorf Chinese Restaurant(Calcutta)

  • Kolkata Area, India

  • Cook

    • Jan 1980 - Dec 1982
    • Kolkata Area, India

    Cantonese Cuisine