Jung An Tsai

【Personal Introduction】

My name is Chris Tsai, aged 31, married with a child, grew up with a magnificent Christian faith family. I studied in the Department of Restaurant, Hotel, and Institutional Management of Fu Jen University. After finishing my military service, I worked in Regent Taipei Hotel for 3.5 years. I then spent 2 years as the Sous Chef at Lan Bing You restaurant, and currently, I am serving as the Kitchen Assistant Manager at the newly launched GonnaPlus under the Lion Travel Group.

【Educational Background】

During my summer vacations, I joined TGI FRIDAYS as a kitchen hand, actively seeking opportunities for elective courses and internships related to hospitality. I completed my ultimate school project via the COZZI kitchen (Cathay Hospitality Management) as the “Best Intern.” As president of the student association, I initiated a joint Christmas party for the Human Ecology, Science and Engineering, and Foreign Languages and Literatures Colleges, inviting popular performers and securing substantial sponsorships by personally visiting restaurants and businesses. This effort significantly boosted the association's reputation, making it the most sought-after million-dollar association (97% of the department’s fees). We received numerous event invitations, and I completed my degree with extra credits.

【International Hotel Experience】

After military service, I joined the Main Kitchen of Regent Taipei Hotel through a recommendation from a fellow soldier, serving as a Second Chef responsible for large-scale preparations, Western banquet services, and catering. During this time, our team collaborated with many international chefs and I actively worked with teams from different cultures, honing my flexibility and resilience. My excellent culinary skills and communication abilities earned me a promotion to serve VIP guests in the Tai Pan Lounge on the hotel's executive floor within my second year. After over three years in the kitchen, I realized that restaurant management goes beyond practical skills and techniques; it also requires strong operational management abilities. I began seeking opportunities in restaurant management, and soon after, Lan Bing You restaurant reached out to me.

【Experience in Independently Owned Restaurant】

At Lan Bing You I managed the entire kitchen as the Sous Chef and worked with the owner to develop a world tour menu. During this period, our delivery orders increased by 300% daily, and reservations became highly sought after. The team quickly grew from 6 to 12 members in just a year. As our performance improved, we expanded our operations and launched co-branded ready-to-eat meal packages with well-known KOL, which sold out the 4000 packages in one day. At our peak, we handled OEM orders for two cafes, one restaurant, and one gym. However, the pandemic significantly reduced our business, and delivery orders nearly ceased. This experience highlighted the importance of stable development, leading me to pivot toward restaurant enterprise management.

Consequently, I joined Gonna, known for its health-oriented food.

【Innovating New Brands】

At Gonna, I quickly progressed through training to become the Kitchen Supervisor at the Ren'ai Circle flagship store in 2022, due to my excellent organizational skills and stable growth in performance. In 2023, I was promoted to Reserve Store Manager at the Zhongxiao store, where I simplified processes and trained staff, leading to a 20% increase in sales. In 2024, the company assigned me to the newly established Gonna Plus as an Assistant Manager, where I conducted market research in the area, analyzed the strengths of similar restaurants, and developed strategies, including creating a menu tailored to the target demographic, altering the ambiance, and adjusting pricing. Within just six months, sales grew from NT$200,000/month to NT$2.7 million/month. I established operational processes and hygiene standards, ensuring no foodborne illnesses since opening. The clear processes allowed team members to integrate quickly, and the team expanded from 12 to 22 members.

【Future Outlook】

Becoming a professional food and beverage manager is my goal. With my experience in international hotels, independent restaurants, and chain restaurant management, along with my youth, passion, efficient execution, leadership, and organizational skills, I am confident in my ability to lead a team to continuously improve the restaurant business and explore new opportunities.

Level C technician for Chinese culinary