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Bill Lin |
Job Title Chef at Restaurant in Ambassador Hotel- Taipei
Name Bill Lin
I. Occupation and Teaching Experience
1. Teaching Experience
Tung Der Home Economics and Commerce Vocational High School
Food & Beverages Management Department
An adjunct technical teacher
1999.9-2000.7
Toufen Farmers’ Association
Class of developing second specialty
Western food technical teacher
2004.3-2004.4
Yuanpei Institute of Science and Technology
Food & Beverages Management Department
A full-time technical teacher
2005.3-to date
2. Practical Working Experience in Food Industry
Company Name Division Job Title From…till…
Boston Western Restaurant Western-style food court Cook 1991
Howard Prince Hotel Taichung Western-style food court Cook 1997.-2000.
Ambassador Hotel- Hsinchu Banquet Court Cook 2001.-2002
Ambassador Hotel- Hsinchu Western-style food court Cook 2002.-2003.
Ambassador Hotel- Hsinchu Western-style food court Deputy Chef 2003.-2005.
Ambassador Hotel- Taipei Western-style food court Chef 2005-to date
II. Teaching Courses
Practical Experience and Training in Western Food
III. Professional Certificates
1. Technician Certificate of Cooking Chinese Food
2. Cook Certificate of Cooking Chinese Food
3. Cook Certificate of Cooking Western Food
IV. Participation in some research projects or extension education
Name of the competition Year Award
FHA2003 Beijing International Western Cuisine Competition 2003 Silver Medal
FHA2003 Beijing International Western Cuisine Competition 2003 Bronze Medal
FHA2004 Singapore International Western Cuisine Competition 2004 Bronze Medal
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Chef's Special |
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| | Ingredients：
3 whole grain spring roll skins or organic thin pastry, 6g organic alfalfa sprouts, 6 red sweet pepper and 6 yellow sweet pepper, buckwheat sprouts, yogurt, crushed almond (peanut powder, pine nut), raisins, 6 pieces of lettuce
Preparations：
1. Spread thin pastry flatly2. Put on lettuce, yogurt, crushed nuts and roll it, ready to serve. | Organic Tomato Salad Thai Style | | Ingredients：
2 Tomatoes (cut 1 tomato into 8 slices),Lemonade, fish sauce, fructose, 1 large clove of crushed organic garlic, 4 sprigs of minced coriander roots, minced small red pepper, buckwheat sprouts
Preparations：
1. Cut each tomato into 8 slices2. Pour seasoning on to sliced tomatoes evenly and place some buckwheat sprouts, ready to serve. |
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