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李永宏,今年33岁,特级中式烹调师,于1991年毕业于烹饪专业学校,擅长川菜、粤菜,至今已有16年的工作管理经验,曾经先后于多家星级酒店任主厨、中厨等职务,多次获得烹饪艺术美食比赛项目的金银牌。他于1995年至1997年任四川饭店主厨,1997年至1999年在新兴宾馆任主厨,2002年至2003年在大鸭梨餐饮集团任川菜主厨,2004年至2005年在北京大清花饺子餐饮有限公司任总厨,现任北京柴家湾11号大酒楼行政总厨。近几年他精心研制推出了一系列以麻辣为代表的四川精品莱肴,深受广大顾客的赞赏。他所在的北京柴家湾11号酒楼总建筑面积1200平方米,可同时容纳350人就餐,分上、下两层,装潢典雅,内设7个包间,是商务会谈,朋友、家庭聚会的理想场所。在李师傅的主理下,酒接以经营烤鸭、海鲜、家常菜为主,口味纯正,价格适中,舒适的就餐环境,一流的服务质量,使客人领略到当今饮食的最高享受。
Li Yonghong, 33 years old, super-class Chinese cook, graduated from a cooking school in 1991 and is good at Sichuan cuisine and Cantonese cuisine. He has been working in management for 16 years and has worked as a chef, chef, etc. in several star-rated hotels for many years. Position, repeatedly won the culinary art gourmet competition gold and silver medal. He was chef of Sichuan Hotel from 1995 to 1997, chef of Xinxing Hotel from 1997 to 1999, chef of Sichuan Cuisine of Dalian Yalu Restaurant Group from 2002 to 2003, Dumpling Food Co., Ltd. served as chief chef, the incumbent Beijing Chai Chai 11th Floor Executive Chef. In recent years, he elaborately launched a series of spicy Sichuan cuisine as the representative of Lai dishes, praised by the majority of customers. He is located in Chai Chai Bay Beijing No. 11 restaurant with a total construction area of 1,200 square meters, can accommodate 350 people dining, points on the next two floors, elegant decoration, with seven private rooms, is ideal for business meetings, friends, family reunions place. Under the management of Master Li, Jiudian is mainly engaged in roast duck, seafood and home-cooked food. With pure taste, moderate price and comfortable dining environment, the first-class quality of service enables guests to enjoy the highest enjoyment of today’s diet.