Shunjie Zhang
; r6 H8 E& B. d& p+ \# U$ v5 rLas vegas, NV
$ L. Y* N3 o0 n* s! gCell: (917)-478-6564
! F l) Y6 H) I# X/ `% c6 z! S8 \156056537@QQ.com
! G0 E. h+ h" D& U
Professional Objective
# B! q& ~1 P8 C5 c6 U, MTo 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
* m+ t3 J1 ^* l; i% t# jHighlight of Qualifications
$ ?8 D- k1 A9 n# W4 years of work experience in the food service industry
+ E. H. }# s/ }6 VDedicated, hard-working individual with a positive attitude
# p7 A3 A$ w# ^* ^Bi-lingual in Chinese and fluent English0 _- V! a1 v) ]7 ]( T
Knowledge of computer skills, experienced using Microsoft software; Excel, PowerPoint, Word Processing and fixing hardware
3 ~! Q% g/ P0 W R) z& }4 O& `Reliable in completing projects in the job by myself
) C7 P# W. v+ {8 \Education# u6 v Q- K8 ~6 P/ _! b1 C, l. V9 j
Johnson & Wales University + n$ |1 U: H/ N7 ^
Providence, RI4 p+ T+ ~4 V1 s& M) x4 g; O+ s
Associate in Science, Culinary Arts
; F4 [& h" w4 |# J/ r# UGraduate, 9/20106 |& q2 `9 G0 B- j
GPA 3.07/4.0
7 k1 c8 T% r+ v5 KUniversity of Shanghai for Science and Technology
' N6 h' x' v, W bShanghai, China
- t1 ^) @6 U5 F$ K1 ?& yBachelor in Science, Advertising Designing
1 W$ H3 _- d1 K3 N6 RTransferred, 08/2007# F- h4 o; x* Z
GPA 3.87/4.0
4 V' A e9 ?0 C, i- `! S' s/ W0 lNews & Publish Occupational Technical School p* M5 J' G, Q% D) v
Shanghai, China1 `8 T. Q3 K' s: u0 g9 G
Technical Diploma, Photograph Designing
9 K# |. Y$ l. Y4 \2 _5 D; u! MGraduate, 04/2005- Q* H* y' l7 m( v( l* S
GPA 3.56/4.0
7 b$ [ A6 S2 I7 pWork Experience / \% p3 K3 A5 @6 Y+ K2 t
Chef Marc’s Pastavino & Deli+ C" O0 F# C, u/ X
7591 W. Washington Ave, Las Vegas, NV
g( B) T) d" X+ w1 X. a$ q5 ?Line cook9 C6 v0 k8 T3 N8 s
11/10 current1 i9 U6 X# {$ ]" ]3 }8 O, N1 W
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% h3 p1 F% k3 m* |) p/ P1 d
Making take out catering order on day shift, must know how to use food process machine# h- U- b4 T' e
Making salads and sandwich by Italian style1 j* N; ?, ]( a$ u$ i% P2 K
Ten prime Steak and Sushi Restaurant ( M. x3 L! I5 @* C8 ]/ _6 L
Providence,RI 1 b. v3 t6 ^9 Z/ g: k7 |& t4 D. n j
FT-head Sushi Chef and kitchen Prep cook
+ a4 R; G1 V+ S' u/ U05/09 – 07/10
: ~! \5 ?" Q8 l0 X+ ]9 a* VGreeting customers with a professional manner in the front of Sushi bar
- ]% X) O$ B) w2 T! ~$ MOpen 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
6 s8 s0 L; E3 u1 TDesign a special Sushi roll which combine with western and Japanese cusine for sale every week- U% p% O0 |$ ~8 o
Reliable 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 name
3 j- {9 T+ C1 C- YCreat good quality of Sushi for customer special order
$ n! @+ L) E: RFast pace, high quality food, excellent knife skill, have my own knife8 i: i, y! e" r- f5 z
Good communication with staffers
; S7 w4 _, j# l$ o) Y* @. GAlways 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
$ C8 D; W9 e0 \2 I/ [- iProduce had make over 200 Sushi roll, includes 68 pieces big party boat in 2-3 hours busy time! n8 t! @. G. r4 r0 J
1 v- z: ?5 Y2 ]7 X8 ]; VAmos House Catering
$ l5 f* O6 w* W3 e* {Providence, RI# U, H4 H% _$ m' }" |) o+ f- h
JWU-Volunteer Cooks
, h- M# e+ i/ n- ?9 X11/08-Thanksgiving Day' N2 {. ]* _( ]& x' h# e
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
, l; ]: W8 r% v5 RServe 250 hot dinners to Rhode Island families and individuals who otherwise would not have enjoyed a Thanksgiving meal2 S7 h! G( p0 A. T
Whole Food Supermarket - Genji Sushi Dept.
/ I- i/ K7 l- ~; R" R, vProvidence, RI
6 o' @9 Y8 d* v# ^PT-Sushi preparation person2 w$ a$ {( [" q/ W( ]7 V
08/07 – 03/10 & D; Q2 u9 C0 Y d8 R# x) w0 o
Sushi preparation, cook rice with certain amount of water, cutting vegetable in a exquisite shape, processing seafood with the HACCP system professionally
9 g( z- [& F$ m# O g+ X* PLaborring price, orgainze Sushi case, put Sushi in a samll plastic container with a company designated style
/ V( j" D7 ^1 a3 S7 Y7 y1 f% k& U. j/ @Keeping a good sanitation of sushi bar every day, O4 D& I$ w; O+ M7 G; S* e3 Z" u
+ g8 o7 [' x& Y. \Tender Green Restaurant
$ M1 @- i" A" `* ]' ^3 kLos Angeles, CA! e* A* F1 p7 k
FT-Counter Attendant" y. i+ O: h( _. K3 A/ J( N: C
08/06 – 01/07
4 E! S( X+ Y! e6 Z7 e+ WGreeting customers with a nice smile, ask customers what they want to order
& |1 o% _* ?% U6 `Taking salad to go or table orders, it is necessary to making 15 different varieties of salad in a minute $ @4 Y3 b& i6 }: q6 i3 H
Sauce making, understanding five mother sauce, why does it relate to company sauce, processing 10 sauces with a company designate style% ^) R1 G( R: t' D
Proficient 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
5 D# b) z# ?, {' C) pUnderstanding how to roast, grill and deep frying food with a company designate style
1 \9 I- }, }) T1 H/ }Produce had taken more than 260 salad’s orders in 2-3 hours by busy time
$ h& Z& ~ Y: m7 q% j
# h6 r% C, m( u, PHonors, Certifications, and Associations:5 O$ `+ |: U% V8 @* p5 X- b
Johnson & Wales University: Dean's list GPA:3.75, 05/2010
( H; F" K- }0 t2 D1 I' v* SJohnson & Wales University: Deparment Chair-Thanks letter, 11/2008( t+ _/ g# e* z: W4 v3 g
Johnson & Wales University: Food sanitation & management certification,10/2008
& @3 s# a: h: G6 RUniversity of California at Los Angeles: English as Second languages training program, 08/2006
# r3 J1 O1 g8 l: }Las Vegas Health Card 11/2010$ N0 N0 d7 z6 r6 t( q, k5 n
