Teddy Li

Experience

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  Four points sheraton sanya

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  Excutive chef

  work as executive chef in four points sheraton sanya， command, control and coordinate all cooks and kitchen staff activities when preparing and cooking food, to ensure that the food service at any time efficiency, profitability, and well, offer innovative artistic food in advance.Cost-effective catering products increased food restaurant's reputation, at the same time satisfy the quality and product standards within budget, must ensure that all operation command, every day to make it meet the hotel standard, and the highest quality and health standards, innovative menus, recipes, theme buffet and other relevant departments require food products, management and maximum efficiency of the kitchen operation, and cost of food for the restaurant kitchen planning budget, control costs, reduce loss effectively use the surplus food and assist the executive chef to implement standard operation procedure Show less

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  Grand hyatt in shen zhen in china

  Aug 2009 - Sept 2010

  Penthouse kitchen and belelleue kitchen as chef de partie

  the main food production and to assist the work of a chef, effective management, better team play.

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  Renaissance in san ya

  Sept 2010 - May 2012

  Red star café kitchen as sous chef

  worked at red star café kitchen of Renaissance in san ya, equivalent positions as sous-chef. Main menu for production, food quality assurance, assist Executive Chef and Executive sous chef of the kitchen work, to kitchen for effective management and cost control.

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  Kempiski in gui yang in china

  Jun 2012 - Sept 2013

  Element sous chef

  Main menu for production, food quality assurance, assist Executive Chef and Executive sous chef of the kitchen work, to kitchen for effective management and cost control.

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  Le Meridien in xiamen

  Sept 2013 - May 2015

  Executive Sous Chef

  Support food and beverage director to direct, control and co-ordinate activities of all chefs and kitchen attendants, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times, Assist food and beverage director in providing innovative and artistically superior， Cost efficient food and beverage products that enhance the reputation of the outlets, while meeting quality and presentation standards in respect with budget department cost.Work closely with food and beverage director in order to create new menus, recipes standards, themed buffet and any other food production related to the department needs .Assist food and beverage director in planning and budgeting the food cost for the kitchen outlets, control cost by minimizing spoilage, utilizing food surpluses and portion control.Prepare mise en place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, special events and all related food preparation as per hotel policies and requirement.Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures. Show less

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  Doubletree by hilton xiamen -wuyuanbay

  May 2015 - Aug 2016

  Excutive sous chef

  Support excutive chef to direct, control and co-ordinate activities of all chefs and kitchen attendants, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times, Assist food and beverage director in providing innovative and artistically superior， Cost efficient food and beverage products that enhance the reputation of the outlets, while meeting quality and presentation standards in respect with budget department cost.Work closely with excutive chef in order to create new menus, recipes standards, themed buffet and any other food production related to the department needs .Assist food and beverage director in planning and budgeting the food cost for the kitchen outlets, control cost by minimizing spoilage, utilizing food surpluses and portion control.Prepare mise en place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, special events and all related food preparation as per hotel policies and requirement.Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures. Show less

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  FOUR POINTS SHERATON

  Aug 2016 - Mar 2017

  EXCUTIVE CHEF

  work as executive chef in four points sheraton sanya， command, control and coordinate all cooks and kitchen staff activities when preparing and cooking food, to ensure that the food service at any time efficiency, profitability, and well, offer innovative artistic food in advance.Cost-effective catering products increased food restaurant's reputation, at the same time satisfy the quality and product standards within budget, must ensure that all operation command, every day to make it meet the hotel standard, and the highest quality and health standards, innovative menus, recipes, theme buffet and other relevant departments require food products, management and maximum efficiency of the kitchen operation, and cost of food for the restaurant kitchen planning budget, control costs, reduce loss effectively use the surplus food and assist the executive chef to implement standard operation procedure Show less

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  Crowne plaza Yiwu Expo

  Mar 2017 - Sept 2017

  Executive Chef

  working as Executive Chef in Crowne plaza Yiwu Expo, to direct, control and co – ordinate,activities of all chefs and kitchen attendants, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times. in providing innovative and artistically superior， Cost efficient food and beverage products that enhance the reputation of the outlets, while meeting quality and presentation standards in respect with budget department cost. Represent ensuring that all operations are conducted in respect of hotel standards, within the highest quality and hygiene standards. in order to create new menus, recipes standards, themed buffet and any other food production related to the department needs. Monitor and maximize efficiency in kitchen operation. planning and budgeting the food cost for the kitchen outlets, control cost by minimizing spoilage, utilizing food surpluses and portion control.implementing standards operating procedures in the department, and Successful reception dinner party of five thousand people about the world exhibition of stationery，success opening flavour restaurants，Successfully food festival theme around the Belt and Road Show less

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  WYNDHAM GRAND SHENZHEN

  Sept 2017 - now

  EXECUTIVE CHEF

  Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants，Exceptional conversion and example for team members. Seamless working with Recipes, Standards and Plating Guides.Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.Correct usage of all equipment, tools and machines.Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.Can be asked to work for off site events.Can be asked to complete tasks and jobs outside the kitchen areas.Can be utilized during inventories.Overseas discipline of all culinary employees.All colleagues have to be knowledgeable about occupancy, events, forecast and achievements.Preparation of menus as per request, in timely fashion.Working on new dishes for food tastings in combination of digital pictures.Attending service briefings.Communication of item 86 to the service team.Control of stations within the kitchen.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.Every guest request must be responded to complete satisfaction.Willingness to learn and adapt to changes，Having a open-minded approach to constructive feedback ，Purchase and control of produce.Training of new colleagues. Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook for him and staff under his supervision. To ensure smooth operation of the department.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Show less

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  Wyndham hotel In Shenzhen

  Apr 2019 - now

  F&B Production Director and F&B Assistant Manager

  responsible for the normal and effective daily operation of the entire food and beverage department. To ensure that the food and customer service meet the hotel's standards and strive to meet and exceed guest expectations, to ensure customer service. Directs, controls, and coordinates the activities of all employees in the preparation and preparation of food before meals to ensure efficient and smooth service and food at all times, and to provide innovative, state-of-the-art food and high-quality service, during this period, we have done different promotion, won the praise of the guests, set up the goal of the department, including guest satisfaction rate, staff training and morale and so on. Manage the F & B Operation, supervise the restaurant management, supervise the kitchen management, supervise the delivery and serving, supervise the banquet operation. Assist GM to achieve strategic objectives and provide professional and administrative support services. Develop departmental food and service standards and continuous improvement, develop departmental policies and procedures as appropriate, and manage the development of departmental operational plans and reports for improvement, develop reasonable procedures to make efficient use of departmental resources, to introduce changes within the department, to ensure compliance with business practices, and to implement quality management systems. Show less