张伟彭|国家名厨

张伟彭，擅长江浙菜、融合菜制作技艺

现任杭州龙湖皇冠假日酒店宴会厨师长

2023年被国家名厨编纂委员会授予“国家名厨”称号

个人能力

1.负责中厨房的运作，确保所有食品按照国际酒店的高标准，高质量出品。

2.酒店内食品，成品或半成品保持一贯质量、口味及外观。

3.在预算范围内提供高质量食品并保证利润。

4.计划出品并管理、协调主厨、厨师及其他厨房员工的工作。

5.同时也要关注竞争对手的食品、价格及质量。

工作经历

2023/3-至今杭州龙湖皇冠假日酒店

职位：宴会厨师长

1中餐厅8间精致包房及15张零点餐桌

Crowne Plaza Longhu Chinese Restaurant has 8 exquisite private rooms and 15 a la carte dining tables

2宴会体量900平可同时容纳500个餐位

The banquet volume is 900 square meters, which can accommodate 500 seats at the same time

3.负责厨房人员调配，成本控制，食品安全和出品管控。

Responsible for kitchen staff deployment, cost control, food safety and production control.

4.协助总厨制作中餐零点菜单及宴会菜单并核算成本。

Assisted the chef in making Chinese La carte menu and banquet menu and accounting the cost.

2022/10月-2023年3月台州温德姆及华美达酒店

职位：中餐厨师长

1中餐厅8间豪华包房.宴会中心体量1楼1600平85桌，3楼1700平90桌

Chinese restaurant 8 deluxe private rooms. The banquet center volume is 1600 square meters with 85 tables on the first floor and 1700 square meters with 90 tables on the third floor

2.负责厨房人员调配，成本控制，食品安全和出品管控。

Responsible for kitchen staff deployment, cost control, food safety and production control.

3.负责中厨房员工招聘，面试。

Responsible for recruitment and interview of kitchen staff.

2021-2022杭州呈甄酒窖（私人会所）

职位厨师长

1.负责所有厨房的运作，确保所有食品按照高端会所的高标准，高质量出品。

Responsible for the operation of all kitchens to ensure that all food is produced in accordance with the high standard and high quality of the high-end club.

2.同时也要关注竞争对手的食品、价格及质量。

Also pay attention to competitors' food, price and quality.

3.日常运作，负责研发部的菜品研发及培训。在需要时，担当其职责。

Daily operation, responsible for R&D and training of dishes. Take on his responsibilities when needed.

经常做，浙江省军区、省组织部、省委常委等领导的接待工作。

2019-2021台州希尔顿酒店

职位主厨

1.中餐厅体量180餐位，宴会厅体量70桌

The Chinese restaurant has 180 seats and the banquet hall has 70 tables.

2.根据本地习俗对宴会菜品调整，根据季节不同推出时令菜品。

Adjust banquet dishes according to local customs, and launch seasonal dishes according to different seasons.

3.控制每档宴会的成本，并做好成本卡。

Control the cost of each banquet and prepare the cost card. 

2013-2019银凯国际大酒店

职位行政总厨

1.根据餐饮部的经营目标和方针及下达的生产指标，负责中、西餐各类菜单的筹划和更换，负责产品规格的审定。并参与原料价格的制定

According to the business objectives and policies of the food and beverage Department and the assigned production indicators, responsible for the planning and replacement of various menus of Chinese and Western food and responsible for the examination and approval of product specifications. And participate in the pricing of raw materials. 

2.协调中、西厨房工作以及厨房与其它部门之间的关系，根据厨师的业务能力和技术特长，决定各岗位的人员安排和调动工作。Coordinate the work of the central and western kitchens and the relationship between the kitchen and other departments, decide the personnel arrangement and transfer of each post according to the chef's professional ability and technical expertise. 

根据各岗位生产特点和餐厅营业状况，编制厨房工作时间表，检查下属对员工的考勤工作。

According to the production characteristics of each post and the restaurant business conditions, prepare the kitchen work schedule, check the staff attendance work of subordinates 

4.督导各厨房管理人员，对厨房设备、用具食品原料等进行科学管理，审定厨房设备及用具的换，添置计划。

Supervise the kitchen management personnel, conduct scientific management of kitchen equipment, utensils, food raw materials, etc., and approve the replacement and addition plan of kitchen equipment and utensils.

2010-2012宁波慈溪波斯曼大酒店职位厨师长

2008-2010张家港海港城大酒店职位厨师长

2004-2008杭州华北饭店职位主管

2002-2003上海欢天喜地大酒店职位领班

出品赏析