Food and beverage director

Haifeng Jin

Male **

** ***** ** **** & BEVERAGE Experience

Current City SHANGHAI

Mobile 185********

E-mail *******@****.***

Career Objective

Preferred location SHANGHAI

Preferred function Full-time

Preferred industry BU Head

Food & Beverage Services

Self-Assessment

1. 24 years of food and beverage experience, grow up from F&B basic level employee to top management team member. 2. Skilled in handling food and beverage needs for wedding, conferences, and large banquets 3. Expert to supervise the entire F&B operations

4. Knowledge of managing the F&B budget.

5. Expert in managing food cost and inventory control 6. Multitasking and effective leadership abilities 7. Knowledge of food safety in ISO 22000; HACCP & USPH sanitation codes Work Experience

2017.01-2020.07 MSC CRUISES LINE SHANGHAI HEAD QUARTER FOOD & BEVERAGE OPERATION MANAGER; CORPORATE CHEF

Job description 1. Responsible for MSC cruises vessel Lirica,Splendida and Bellissima China season Food cost budget, F&B marketing plan, F&B on-board revenue management, food cost forecast, menu plan, menu engineering and training.

2. supplier selection, product test, create F&B product master list for three vessels. 3. food cost control, to monitor and ensure food cost target is respected for each cruise. 4. F&B department audit and create corporate audit reports. 5. F&B management staff interview.

6. "CALCMENU" editing.

7. Coordinating all F&B activities between MSC CRUISES LINE SHANGHAI OFFICE and MSC CRUISES LINE F&B Head Quarter in Genova, Italy.

8. SPLENDIDA F&B department has rated at the top position in China biggest travel agent web site ctrip.com in 2019.

2014.01-2016.10 PANGU FINE DINING CLUB, BEIJING

FOOD&BEVERAGE DIRECTOR

Job description 1. Food cost management.

2. Inventory control.

3. Seasonal menu update.

4. Consistent food quality assurance

5. Catering and private functions

6. Staff hiring and training

7. Scheduling management.

2008.10-2013.08 WOKING ROLL BAR&RESTAURANT, BEIJING GENERAL MAMAGER & OWNER

Job description responsible for entire bar & restaurant daily operations. 2003.11-2007.10 Neko Sushi & Hibachi, Wappingers Falls, New York Head chef

Food & Beverage Services

Job description 1. Managed daily operations of sushi bar and kitchen. 2. Creation and implementation of new menus for the sushi bar and the kitchen. 3. Direct, hire and train new cooks

2003.06-2003.09 Nobu Sushi, New York, NY

Intern Sushi chef

Job description Intern Sushi chef Responsible for the daily sushi bar operations. Worked closely with the Executive Chef to facilitate corporate catering events.

2001.10-2003.05 Neko Sushi, New Paultz, NY

Sushi chef

Job description Responsible for the daily sushi making. 1998.08-2001.09 Carnival Cruise Line, Miami, FL

Cook

Job description Cook Aug 1998-Apr 1999, Chinese Kitchen Cook Jun 1999-Feb 2000, Italian & French Pantry Cook, May 2000- Sep 2001, Italian & French Main Galley Cook,

1997.05-1998.06 Hans Restaurant, Changchun, China

Cook

Job description Chinese Cook Worked at the hot place and responsible for the daily Chinese stir fries. 1996.08-1997.03 Chuan Ru Restaurant, Jilin, China

Cook

Job description Assistant Cook Worked at the Chinese salad kitchen. Education Background

2005.03 - 2007.12 QUEES'S COLLEGE NEW YORK, ENGLISH MAJOR, Bachelor 1995.06 - 1996.07 Culinary School, Changchun Certified intermedia Level in Chinese cooking. Secondary Specialized 1993.05 - 1995.05 Jilin Broadcasting College Accounting Secondary Specialized

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