1. Applicants Personal Details
First name: Weijun
Surname: Du
Date of birth: 16 July, 1983
Nationality: Chinese
Marital Status: Single
Height: 173cm
Sex: Male
WP required: Yes
Highest Academic Middle School
Qualification:
Contact
Mobile Telephone: 0086-15029615061
Family Address: No. 38, Donghou Street, Shiwu Village, Cuifeng Town,
Zhouzhi County, Xi’an City, Shaanxi Province
Education
Sep. 1996-Jul. 1999
Xinlian Middle School
of Cuifeng Town,
Zhouzhi County, Xi’an
City
Middle School
Occupational Occupational Qualification Technique of the People’s
Qualification & Honour Republic of China
Certificates Chinese Food Cooking Certificate
（The Third Level/ Senior Skill Level）
Language Skills
English Speaking: Fair English Writing: Fair
English Reading: Good Other Languages Chinese
Employment Details
Dates: From January 2007 until now
Job Title: Stir-fry Chef
Employer: Xi’an Xiang Man Lou Restaurant
Responsibilities: Mainly in charge of cooking Sichuan Cuisine dishes and Cantonese Cuisine
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2. dishes, assisting the head chef to manage the daily work in the kitchen,
checking and accepting raw food materials from the suppliers, supervising the
hygienic condition of the working area, assisting the head chef to make new
menu, training new kitchen staff, developing new cuisine, etc.
Dates: From November 2005 to December 2006
Job Title: Stir-fry Chef
Employer: Xi’an Coal Research Institute Hotel (Three-star Hotel)
Responsibilities:  Mainly responsible for cooking Sichuan Cuisine dishes, Cantonese
Cuisine dishes and Shaanxi Local flavour dishes;
 Make full preparation of the dishes before the business starts;
 Also in charge of the dish serving sequences and cooking for important
banquets and group banquets;
 Checking if the cooking equipments are cleaned after work, make sure that
all the raw food materials are kept in right order, the working area
conforms to the hygiene requirements, and remember to turn off the tap,
the power of electricity, gas control and the other equipments after using.
Dates: From August 1999 to October 2005
Job Title: Chopping Board Chef
Employer: Xinjiang Julong Seafood Restaurant
Responsibilities:  Learn from the experienced chefs about cooking skills of Cantonese
cuisine and Sichuan cuisine;
 In charge of the initial raw food material processing, such as cutting,
slicing, dicing, etc.;
 Processing meat, poultry, seafood, fresh vegetables, etc. and keep them in
fresh condition;
 Clean the kitchen and working desk;
 Preserve seasonings soft and ensure to turn off gas.
Hobbies Listening to music and watching TV.
Career Goal: To be a professional chef and make some achievements in
food and beverage industry.
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