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More than 10 years of working experience as a chef cook；
Proficient in Chinese Sichuan cuisine, Shandong cuisine, Northeast cuisine, barbecue, Northeast braised meat, Chaoshan brine, etc.;
Proficient in Jiangnan pastries such as wontons, steamed buns, and pan-fried buns in Shanghai, China;
Training new cooks and assistants cook;
Accounting for various costs, formulating monthly and quarterly budget plans, and communicating with suppliers on supply plans.
