In our daily study, work and life, we always write self-evaluation, which is one of the important contents of people's self-concept. You always can't write a self-evaluation? The following is my chef's self-evaluation for your reference only. Welcome to reading.
Chef's self-evaluation article 1 1, I have strong kitchen management ability, can control cost accounting well, and have some experience and opinions on kitchen management, development direction and business ideas of catering industry. 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.
The chef's self-evaluation The second 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, understand 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 spelling, 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 the two-year life in secondary vocational schools only lays 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!
Article 31: 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.
Two: I have been in the kitchen for more than ten years, and I have built a first-class chef team and an excellent management team. 1。 Experienced in planning, successfully planning the opening of four-star hotels and hotels all over the country and achieving success. Have unique views 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. 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 will make your product memorable. Long-term practice of new product development, standardized production, development of catering product mix according to market positioning, and research to the extreme have formed a set of corresponding product systems, and are good at developing their 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. I'm not the first, but I am definitely. 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.
Three: My goal: to control costs and improve gross profit. Take the advantages of a hundred schools of thought and cook exquisite dishes. Break traditional barriers, exchange more and learn more, learn from each other's strengths, and Qi Xin will 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!
The chef has a strong sense of responsibility, is strict with himself, is earnest and meticulous, bears hardships and stands hard work, and pays 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, can 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 many years of working experience in corporate canteens, I can open menus and stir-fry cauldron dishes, mainly Hunan cuisine, Sichuan cuisine and Cantonese cuisine.
6. Food is the most important thing for the people: when I first came into contact with the chef industry, I was completely in a hobby. But slowly, the profession of chef is not only my hobby, but also my profession. The kitchen has become my soul, ensuring that each product has its own characteristics; Pursuing perfection, never satisfied, always pursuing perfection.
Chef's self-evaluation article 5 1. I have worked in many high-end restaurants and large enterprise canteens, and have rich cooking experience and management experience.
Understand the operation of the whole kitchen post and arrange work for employees. 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.
2. I learn from the strengths of many companies, be determined to innovate, use flexibly, follow the customer demand route, and introduce safe, hygienic, nutritious and delicious dishes.
I am a hotel chef, responsible for the production of your dishes, responsible for 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.
3. I am optimistic and confident, love cooking, "there is no best, only better", and pursue the pioneer of modern kitchen. Pioneer of safe, hygienic, nutritious, healthy and delicious dishes.
4. Love the profession of chef, 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.
Recalling every day in the past, as a chef, I deeply feel the heavy responsibility and the great pressure of the task. Because the quality of the task I am engaged in is likely to affect the physical and mental fatness of all employees. I think we can do better in the future. My summary of the tasks for one year is as follows.
First of all, I would like to thank the personal director for his' approval and opposition' to my task, including pointing out the effect and making valuable suggestions, such as: the food is too salty and oily, emphasizing the color and so on. At the same time, I quickly and profoundly realized that there was nothing in the task that could be corrected in time.
Secondly, I strictly abide by the health system in my task and conscientiously implement the health "May 4th" system. Strictly implement the "Health Law" to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure that diners are fat. At the same time, the storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change clothes frequently. Give up cleaning the cabinets and shelves where food is put on hold, and there will be no traces of mildew and rats. Clean the cooking stove and low altitude in the operating room regularly every day, carefully wipe the low altitude and "bowl ash" of the restaurant, and strictly ensure the hygiene of the low altitude, doors, windows, glass and surrounding environment in the operating room.
During this year, I devoted myself to learning common sense of civilization, business and technology. High and low classes are on time. Abide by rest discipline and rules and regulations, and strive to complete your tasks. In the task, obey the task assignment, take good care of collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In terms of food and cooking, I stopped the task in strict accordance with the food operation rules to ensure safety and hygiene. Let the staple food meet the quality requirements, uniform size and temperature control. Non-staple food should be cleaned, and vegetables should be carefully cut, with obvious diced, diced and shredded. The side dishes are beautiful, the colors are ugly, the cooking is delicious and the salt is moderate. In terms of service, high quality and high efficiency, treat the dining staff well and have a pleasant conversation. Don't swear, don't swear, seduce differences, and do a good job in the kitchen.
To sum up this year, I am diligent, conscientious, complaining about others and actively performing my duties. Looking forward to the new year, I will work harder and more passionately to complete my task under the guidance of guidance.
I am optimistic and confident, love cooking, "there is no best, only better", and pursue the pioneer of modern kitchen. Pioneer of safe, hygienic, nutritious, healthy and delicious dishes.
Looking at the title page of history, everything has become the past, and time passes like water. Looking back, I have made some achievements in this colorful season, and I hope I can do better in the future.
Ideologically positive, innovative, constantly strengthen their own quality, do a good job, care about current events, make progress in thinking, unite students and serve them enthusiastically. And have a firm political direction. I love my motherland and people, firmly support the leadership of * * * and the socialist system, abide by the law and take good care of public property.
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.
At work, I learned how to deal with people when I was working in the student union. In the practice of the association, I know the greatness of the cause and the contribution and achievement of a person. In the social practice of college students, the difficulty in finding employment has inspired me and inspired me to overcome difficulties and face them bravely.
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, do it according to the picture, and imitate it with my heart, I will certainly understand the true meaning of cooking skills. I realized it through continuous learning. With the basic skills of water table, chopping board, lotus seeds, miscellaneous vegetables, waiting for pots and stalls, we can innovate all kinds of dishes with good fragrance, taste, shape, quality and utensils as long as we use different raw materials, different cooking methods, different shapes and different tastes and change them.
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.
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 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.
My kitchen management ability is strong, I can control the cost accounting well, and I have some experience and opinions on kitchen management, the development direction of catering industry and business ideas. I always insist on hard work, continuous progress, and at the same time strictly demand myself to constantly improve my own quality, be serious and responsible for my work, and be meticulous. I have a first-class team of chefs who can take over various types of Hunan cuisine kitchens, and a well-trained chef can be sent to major small and medium-sized hotels to cook.
Second, I have been a chef for more than ten years, and I have built a first-class chef team and an excellent management team. Experienced in planning, successfully planning the opening of four-star hotels and hotels all over the country and achieving success. Have unique views 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. 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 will make your product memorable. Long-term practice of new product development, standardized production, development of catering product mix according to market positioning, and research to the extreme have formed a set of corresponding product systems, and are good at developing their own innovative dishes and special dishes. After long-term practical training, I have practical experience in starting a business. I think there are no unsuccessful industries, only unsuccessful enterprises. I'm not the first, but I am definitely. 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.
Third, my goal. Control costs and improve gross profit. Learn from the strengths of a hundred schools of thought, cook exquisite dishes, break traditional barriers, communicate more and learn more, learn from each other's strengths, and Qixin will work together to continuously 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!
In the past three years, under the strict guidance of teachers and friends and personal efforts, I have a solid professional knowledge, and have systematically mastered China's cooking introduction, cooking chemistry, cooking raw materials, cooking chemistry, microbiology, food carving, cooking nutrition, cooking hygiene, catering management, pastry technology, cooking technology, China's diet health care, banquet design, modern fast food and so on. I also taught myself economics and management, and learned the basic knowledge of economics and management. Familiar with common etiquette in foreign-related work; Ability to listen, speak, read and write. Basic English; Fluent in Mandarin and Cantonese. Skilled in operating computer office software.
At the same time, I read a lot of books extensively in my spare time, which not only enriched myself, but also cultivated my various skills. More importantly, my rigorous style of study and correct learning attitude have shaped my simple, steady and innovative character.
Besides, I also actively participate in various social activities, seize every opportunity and exercise myself. After three years in technical secondary school, I deeply feel that working with outstanding students has benefited me a lot in the competition; Challenge practical difficulties and let me grow up in setbacks. My grandparents taught me to be diligent, earnest, kind and upright; Xx technical secondary school has cultivated my style of seeking truth from facts and pioneering. I love cooking and keep learning and making progress in practice.
Chef's self-evaluation article 1 1 Because he is approachable and friendly, he always gets along well with people. Dare to work hard and work hard will accompany me to meet new challenges in the future. Pay attention to study and form a good habit of reading books and newspapers. Care about current affairs and politics, pay attention to national affairs, be clear-headed and not lag behind the situation.
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 have worked in many high-end restaurants and large enterprise canteens, and 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, love cooking, "there is no best, only better", and pursue the pioneer of modern kitchen. Pioneer of safe, hygienic, nutritious, healthy and delicious dishes.
Chef self-evaluation article 13 An enthusiastic chef is a profession with strong team leadership and high 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.