Sample chef resume 1
Last name: xxx
Nationality: China.
Current location: Guangzhou
Ethnic group: Han nationality
Household registration: Shaoguan
Body material: 162cm62kg
Marital status: married
Age: 34 years old
working strength
Talent type: general job hunting
Application position: catering/entertainment category: chef
Working years: 8 years
Title: No title
Job Type: Full-time
Monthly salary requirement: 20003500.
I hope to work in Guangzhou
Business experience
Company Name: Guangzhou Frontier Inspection Station
Commencement date: 2003-0 1 ~ 2005-0 1.
Position: China Kitchen Supervisor
Company name: Beijing Jin Yue Du Catering Co., Ltd.
Commencement date: 20065438+0-065438+0 ~ 2003-065438+0.
Position: China Kitchen Supervisor
Company name: Yuji Roasted Goose Hotel
Commencement date:1999-10 ~ 2000-12.
Position: Chef
Company name: Ronghua Restaurant of Liwan Catering Company
Commencement date:1997-01~1999-10.
Position: Chef
academic degree
Graduation school: XXX middle school
Highest education: high school.
Graduation time: 1992-07-0 1
linguistic competence
Foreign language: English is average.
Mandarin level: good.
Cantonese level: good
Working ability and other professional knowledge
Chef and kitchen operation and management for many years (able to hold various positions and management in the kitchen)
Fan Wensan: Chef's resume reference
Basic information
Last name: xxx Gender: Male
Marital status: unmarried person: Han
Household registration: Hunan Age: 35
Current position: Changsha Height: 176cm
Tel: 135**27758
working strength
Hope position: chef cooking
Working years: 5 years
Expected monthly salary: negotiable
Job Type: Full-time
Arrival time: anytime
Business experience
March xx? July xx, xx Co., Ltd., as a chef/duty manager. Job description: design and launch new catering products, manage the daily work of the catering department and improve the requirements put forward by customers.
academic degree
Graduate school: xx University
Highest education: junior college
Graduation date: 20 12-07
Major: cooking
linguistic competence
Foreign language: English is average.
Putonghua level: proficient
Cantonese level: good
self-assessment
I am gentle and cheerful, honest and steady. Strong self-motivation, enterprise and curiosity. Hard-working, hard-working, adaptable to changing environment, willing to try various challenges. I believe that only by loving a line can we do a good job!
Chef's resume model essay 2
Basic information
Name: xxx
Hengyang, Hunan, majoring in cooking management, graduated from Hunan Commercial Technology.
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 5438, 2000 to October 2003, he served as the executive chef of Fujian International Hotel, during which he successfully planned Suiyuan Hotel in Hunan, Xiangshui Family in Kunming and Fish and Goose Harbor Hotel in Dalian.
And so on, and participated in the national cooking competition here many times.
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 Hunan, Guangdong, Shanxi, Henan and other places.
Franchise chains have also participated in many national cooking competitions here.
Experience in kitchen management:
1, unity, friendship, understanding and progress
2. Conscientiousness in work+attitude determines everything+professionalism+thinking is self-evident.
3. Chef Virtue+Cooking Skills+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 product is not allowed.
(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.
Two: I have built a first-class chef team and an excellent management team from the kitchen for more than ten years. 1。 Experienced in planning, successfully planning the opening of four-star famous shops 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, 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. Rich experience in hotel management and kitchen cost control. Innovative marketing. Let the benefits of catering enterprises multiply.
Three: My goal: to 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!
Contact information:
Tel: xxxxxxx