Shengxue Qu
Summary
· As a holder of a Maritime Transport Operator Certificate for many years, a well understanding of responsibility to ensure that the Maritime Transport Operator Plan is up to date and appropriate for the operation.
· A good understanding of the MOSS audit through own operator plan under MTOC, and a safety operation under ongoing MOSS audits check.
· Experienced and capability as an Operator.
·Communication with customers and Government Agencies.
·Multiple education background with proved successful careers.
Overview
19
19
years of professional experience
Work History
Maritime Operator
Self-employed
11.2019 - Current
- The operator plan is kept up to date and changes recorded
- Management of safety risks and hazards
- Control and responsibility over the operation
- Maintenance of the vessels, survey requirements and compliance with relevant maritime rules
- Protection of the environment
- Crew training and manning levels
- Customer service and communication
- Responsibilities, regulations and Laws of Maritime New Zealand, MPI, DOC and local council Harbour masters
Owner/Operator Landscaping/Gardening
Self-employed
12.2015 - 08.2019
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Delivery top service to clients and onward maintenance
Head Chef
Art Deco Hotel Napier
02.2013 - 05.2015
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- communication and Kitchen management
Head Chef
Henga Lodge
11.2011 - 06.2012
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Provide top service from a remote island resort with limited resources
Sous Chef/Kitchen Manager
The River Head
02.2008 - 09.2011
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
Chef De Partie/Junior Sous Chef
Slipp Inn
06.2005 - 02.2008
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Education
Certificate - Health Sciences/Nursing
EIT
Napier12.2014
Diploma - Diploma of Culinary Arts
Auckland University of Technology
Auckland, NZ12.2006
Bachelor of Science - Computer Science
The University of Auckland
Auckland12.2004
Skills
- Safety compliance
- Decision-making
- Respect and tolerance
- Communication
- Problem-solving
- Time management
- Motivation
- Honesty
- Teamwork
- Dependability
Additional Information
Shuang Hu,
Maritime Inspector,
shuang.hu@maritimenz.govt.nz, 0213057636
Greg Knox
Research Engineer / Skipper, The New Zealand for Plant and Food Research LTD
Greg.Knox@plantandfood.co.nz, 021569879
Timeline
Maritime Operator
Self-employed
11.2019 - Current
Owner/Operator Landscaping/Gardening
Self-employed
12.2015 - 08.2019
Head Chef
Art Deco Hotel Napier
02.2013 - 05.2015
Head Chef
Henga Lodge
11.2011 - 06.2012
Sous Chef/Kitchen Manager
The River Head
02.2008 - 09.2011
Chef De Partie/Junior Sous Chef
Slipp Inn
06.2005 - 02.2008
Certificate - Health Sciences/Nursing
EIT
Diploma - Diploma of Culinary Arts
Auckland University of Technology
Bachelor of Science - Computer Science
The University of Auckland
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