至少有5年以上五星酒店厨房管理工作经验并有3年厨师长经历。
At least has 5 years kitchen experience in 5 StarHotel at supervisory level, with a minimum of 3 yrs as sous chef.
管理和监督厨房员工的培训，激励所有员工增强自己准备食物和厨房管理的技能。
To organise and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.
董立峰，生于1972年9月，中国特二级烹调师，擅长各式食品雕刻和中国主流菜系的热菜烹调和厨房管理工作。
Mr. Dong Lifeng, born in September 1972, is a super-class II chef in China. He is a master of food carving and Chinese cuisine and good at kitchen management.
董立峰，生于1972年9月，中国特二级烹调师，擅长各式食品雕刻和中国主流菜系的热菜烹调和厨房管理工作。
Mr. Dong Lifeng, born in September 1972, is a super-class II chef in China. He is a master of food carving and Chinese cuisine and good at kitchen management.
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