No matter in study, work or life, we often write self-evaluation, which has important social functions. How to write a self-evaluation? The following is my personal self-evaluation of the chef for your reference only. Welcome to reading.

Chef's personal evaluation 1 I cook many high-end restaurants and large enterprise canteens, have rich cooking experience and management experience, understand the operation of the whole kitchen post, and can arrange work according to the price of vegetables, control the cost according to the price of vegetables, make the best use of everything, and be good at Cantonese cuisine, followed by Sichuan cuisine and Hunan cuisine, steaming, stewing, stewing and frying. Can independently complete the work from raw material procurement to finished dishes. Cantonese cuisine is salty, fresh, sweet and slightly spicy. It pays attention to freshness, spicy, smooth, fragrant, crisp and loose, and has a wide selection of materials, which can be eaten by birds, animals, snakes and insects.

I draw on the strengths of many companies, be determined to innovate, use flexibly, and combine the needs of guests to introduce safe, hygienic, nutritious, healthy and delicious dishes. I am a hotel chef, responsible for the production of your dishes, guiding the cooking work, ensuring the quality, dealing with various problems in the kitchen in time, and making the whole production department run normally. Responsible for adopting customer feedback and giving timely improvement and mediation. Responsible for developing new dishes.

Chef's personal self-evaluation 2 I have rich cooking experience and am familiar with the overall operation of the kitchen, which can effectively control the cost and make the best use of it. I am mainly good at Cantonese cuisine, followed by Sichuan cuisine and Sichuan cuisine.

We are fresh, nutritious, healthy and green. Taking ingredients as the center, combining the compatibility of tradition and innovation, learning from others' strengths, being keen on innovation and using them flexibly, so as to let customers enjoy the pleasure of food, thus surpassing the service spirit of self-improvement, being customer-oriented, respecting customers and being honest with each other.

I am optimistic and confident. I have no picky customers, only imperfect dishes. My persistent pursuit is to give full play to my existing work experience, keep learning, keep improving, keep innovating "there is no best, only better", pursue perfection, and provide customers with higher service quality and perfect and regretless food.

Chef's personal self-evaluation 3 1. I have strong kitchen management ability, can control cost accounting well, and have some experience and opinions on kitchen management, the development direction of catering industry and business ideas. I have always insisted on hard work and continuous progress. Hold health certificate and chef certificate; At least 5 years working experience in corporate canteen and 5 years working experience as deputy chef in large and medium-sized international hotels; The menu will be opened to fry cauldron dishes, Hunan dishes and Sichuan dishes, mainly Cantonese dishes; Strong communication and coordination skills; Graduated from cooking hotel, holding bachelor's degree certificate or graduation certificate. Good English, fluent in Mandarin and Cantonese. Ability to lead and train teams. Good at communicating with people from different classes.

Food is the most important thing for people. When I first came into contact with the chef industry, I was completely in a hobby: but the chef industry gradually became my profession, not my hobby. The kitchen has become my soul, ensuring that each product has its own characteristics; Pursuing perfection, never satisfied, always pursuing perfection.

3. Have a certain sense of responsibility for the work, be strict with yourself and pay attention to hygiene. Can live in harmony with colleagues and have strong communication skills. I like to explore new cuisines, so as to achieve all colors, flavors and flavors. Have certain cost control ability, and be able to cook food within the scope of not overspending. Do better. Be favored by colleagues and guests. Be praised by the boss. Strong coordination ability. Working experience in canteen management and food management, familiar with the relevant workflow of canteen management, and working experience in logistics management of hotels or large enterprises; With many years of planning experience, we have successfully planned the opening of four-star famous hotels and guesthouses all over the country and achieved success. Good at seafood dry pot series, paper pot series, iron plate series and stone pot series. Casserole series, crock series, wooden tong series, stir-fry series, etc. Reasonable raw material nutrition collocation, color, fragrance and taste are all available, which makes customers memorable.

Chef's personal evaluation 4 I have rich cooking experience and am familiar with the overall operation of the kitchen. I can effectively control the cost and make the best use of it. I am mainly good at Cantonese cuisine, followed by Sichuan cuisine.

We are fresh, nutritious, healthy and green. Taking ingredients as the center, combining the compatibility of tradition and innovation, learning from others' strengths, being keen on innovation and using them flexibly, so as to let customers enjoy the pleasure of food, thus surpassing the service spirit of self-improvement, being customer-oriented, respecting customers and being honest with each other.

I am optimistic and confident. I have no picky customers, only imperfect dishes. My persistent pursuit is to give full play to my existing work experience, keep learning, keep improving, keep innovating "there is no best, only better", pursue perfection, and provide customers with higher service quality and perfect and regretless food.

Chef's personal self-evaluation 5 Short two-year secondary vocational life is about to leave. In the green campus, the teacher's teaching, the friendship of classmates and the influence of all aspects have made me gain a lot of knowledge, know a lot of truth and gain a lot. I am diligent and eager to learn, study hard and practice hard, learn cultural knowledge and professional skills, and abide by the code of conduct for middle school students. During my school days, I have been trying to cultivate myself into a compound talent. Under the careful guidance of professional teachers, I studied cooking, cold spell, sculpture and pastry making, and actively participated in various skills competitions in the school. I have achieved excellent results and obtained the qualification of intermediate chef. During my school days, I paid attention to improving my cultural quality and passed English, mathematics and computer exams.

I have excellent grades, actively participate in various cultural and sports activities, and am in good health, which meets the sports qualification standards. Psychologically, we should exercise a strong will, shape a healthy personality and overcome psychological obstacles to meet the requirements of social development.

I am lively and cheerful, like basketball, listening to music and surfing the Internet. I have served as a representative, study member and member of the raw material knowledge class in my class. Hard working and strong management ability.

As a secondary vocational student who is about to graduate. I know that two years of life in secondary vocational schools only lay a good foundation for skills and knowledge. I will face many challenges in the future. But I will overcome the challenge with strength and enthusiasm. Get experience from it and enrich yourself, so as to better realize the value of life. I will continue to work hard to cultivate myself into a qualified high-skilled chef!

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