Self-evaluation of chef's job resume (1)
1. Strong sense of responsibility, strict with myself, careful, diligent and pay attention to personal hygiene. Can live in harmony with colleagues, coordinate and cooperate, have a strong sense of service and strong communication skills.
2. Active thinking, like innovation. I like to explore and improve new varieties of cuisines, so that they are full of color, flavor and taste.
3. Have certain cost control ability, be able to make more and better cuisines within the scope of not overspending, be favored by guests and praised by superiors, and be an example for colleagues.
4. Strong management ability, rich experience in canteen management and catering management, familiar with the workflow of county official canteen management, and experience in logistics management of hotels or large enterprises.
5. I have more than 5 years working experience in corporate canteens. I can open menus and stir-fry cauldron dishes, mainly Hunan, Sichuan and Guangdong dishes.
Self-evaluation of Chef's Resume (2)
I am a chef in many high-end restaurants and large corporate canteens. I have rich cooking experience and management experience. I know the operation of the whole kitchen post and the work arranged by the staff. I can control the cost according to the price of vegetables and make the best use of it. I am 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.
I am optimistic and confident, and I love cooking. There is no best, only better? , the pursuit of modern kitchen pioneer. Pioneer of safe, hygienic, nutritious, healthy and delicious dishes.
Self-evaluation of Chef's Resume (3)
Basic information
Last name: Li X Gender: Male
Date of birth:1980165438+1October1Address: Xuzhou.
Working years: 10 years of health: good.
Telephone: E-mail:
Address: XX Community, XX Road, Yunlong District, Xuzhou City
Seek career orientation
Nature of work: full-time
Job objective: Chef.
The work has been proved.
August 2006 to present: Xuzhou XX Hotel
Chef in catering department
August 2000 to June 2006: Xuzhou XX Hotel
Industry: Hotel
Chef in catering department
Educational calendar
1996/09-1998/06 Xi An Chef School
Training calendar
1998/08-2000/06 communication
Enterprise management in China
Honors and honorary certificates
China cooking certificate
Advanced cooking certificate
Self-evaluation:
1; Enthusiastic chefs have strong team leadership and efficient execution; 10 years hotel related working experience; And have working experience in a Fosun hotel, sensitive to market changes, able to quickly launch market-leading products and business plans with market value; Love and dedication, strict and responsible working attitude; Can create a business model with core competitiveness, and make a complete system management plan by integrating the corporate culture concept.
overhead information
Career goal: grow with the enterprise; Make the enterprise a brand to emulate in the industry!
Self-evaluation of Chef's Resume (4)
Time flies like running water. Looking back, I have made some achievements in this colorful season. I hope I can do better in the future.
In learning, I have strong self-learning ability, diligent research, willing to think, reasonable arrangement of learning time, strong understanding, quick thinking and unique views on problems. Explore a set of learning methods that are in line with their own learning, down-to-earth, step by step, Excellence, and high learning efficiency. The study and life in vocational high school has made great progress in the past two years, and all subjects have developed in a balanced way. While completing my study tasks, I actively participated in summer camps and competitions, which broadened my extracurricular knowledge.
Stand firm and correct politically, love the motherland, love the Party, earnestly study and support the Party's principles and policies, actively demand progress, have a high ideological awareness, have a clear distinction between love and hate, actively participate in various social welfare activities, take the initiative to contribute to disaster relief, express their love with their meager strength, and be a civilized citizen.
Cooking is a very practical craft, which can't be mastered overnight, but as long as I read it with my heart, understand it with my heart, follow the picture and imitate it seriously, I will definitely get the true meaning of cooking skills, which I have realized through continuous learning. With the basic skills of water table, chopping board, lotus seeds, miscellaneous vegetables, waiting for pots and stalls, as long as different raw materials, different cooking methods, different shapes and tastes are used and changed, all kinds of dishes with good fragrance, taste, shape, quality and utensils can be innovated.
I will be more strict with myself, correct my shortcomings and develop my advantages. I believe that in the near future, I will become a qualified socialist chef.
Self-evaluation of Chef's Resume (5)
Hengyang, Hunan, majoring in cooking management, graduated from Hunan Commercial Technical School.
Born in 1979. I have been a chef 13 years. Main work experience:
1May 1994 Studied in Jinji Hotel, Hunan.
1997 In August, he served as the chef of Yongxing Hotel of Hunan Yongxing Group.
From June 5th, 2000 to October 20th, 2003, he served as Executive Chef of Fujian International Hotel. During this period, he successfully planned Suimanyuan Hotel in Hunan, Xiangshui Family Hotel in Kunming, Fish and Goose Harbor Hotel in Dalian, and participated in many national cooking competitions here.
In August 2003 and 2007, he served as executive chef and technical director of famous chain stores in Hunan. During this period, he successfully planned franchise chains in Hunan, Guangdong, Shanxi, Henan and other places, and participated in many national cooking competitions here.
Kitchen management concept:
1, unity, friendship, understanding and progress
2. Conscientiousness in work+attitude determines everything+professionalism+thinking is self-evident.
3. Kitchen virtue+cooking skill+being a man = success.
4, food to keep people+people pay attention to+mind.
5. The kitchen department does not allow it;
(1) If the knife is not skilled, the products are not allowed to be produced.
(2) The taste is not correct, and production is not allowed.
(3) The temperature is not enough, and products are not allowed.
(4) Before reaching the temperature, products are not allowed to be produced.
(5) Disunity dishes are not allowed to be made.
(6) Dishes are unclean and are not allowed to be made.
(7) If the quantity is insufficient, it is not allowed to produce any products.
(8) If the color is not bright, no products are allowed to be used.
(9) Dishes are not beautiful and are not allowed to be made.
(10) The utensils are incomplete and production is not allowed.
One: 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.
At the same time, I strictly demand myself to constantly improve my own quality, be serious and responsible for my work, and be meticulous. There are first-class chefs who can take over all kinds of Hunan cuisine kitchens, and strictly trained chefs who can be sent to large, medium and small hotels.
Self-evaluation of Chef's Resume (6)
I have been a chef for more than ten years, and I have built a first-class chef team and an excellent management team.
1, with rich planning experience, successfully planned the opening of four-star famous shops and hotels all over the country and achieved success.
2. Have original opinions on the location and planning of new stores. Choice is greater than hard work, and it is futile to try again if you choose the wrong one.
3, good at seafood dry pot series, paper pot series, iron plate series, stone pot series.
4, casserole series, tile series, Mouton series, cooking series, etc. Reasonable raw material nutrition collocation, color, fragrance and taste, make your product memorable. Long-term practice of new product development, standardized production, and optimization of catering product development according to market positioning are extremely extreme. Formed a complete set of corresponding product systems, and is good at developing its own innovative dishes and special dishes.
5. After long-term practical training, I have practical experience in starting a business. I think there are no unsuccessful industries, only unsuccessful enterprises. Although I am not the first, I am definitely the only one. Business philosophy: avoid convergence and take the personalized road. Business characteristics: don't follow the crowd, be characteristic and targeted, that is, the demand characteristics of customer groups. Product positioning: according to the reasonable positioning of local markets, every detail is rigorous. Yes, hotel management. Rich experience in kitchen cost control. Innovative marketing. Let the benefits of catering enterprises multiply.
My goal: to control costs and improve gross profit.
Take the advantages of a hundred schools of thought and make exquisite dishes. Break traditional barriers, communicate more and learn more, learn from each other's strengths, and work together with Qi Xin to make progress together to cater to consumers' tastes. Insist on innovation and promotion, customers are God, and their satisfaction is our interest. In short, we should keep ahead. We can't wait for the market, but should look for it. Just let you give me a chance and let me give you a wonderful one!