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Ladies and gentlemen, I'm a chef. Please help me introduce myself. Star hotels can't meet the needs of entry.
One: I have strong kitchen management ability, can control the 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, and at the same time, I have strictly demanded myself to constantly improve my own quality. Serious and responsible, meticulous, with a first-class team of chefs.

Can take over all types of Hunan cuisine kitchens, with strictly trained chefs, and can be sent to major hotels and small and medium-sized 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, Mouton series, cooking series, etc., the raw materials are reasonable in nutrition, color, fragrance,

Full of flavor, making your products memorable. Long-term practice of new product development, standardized production, catering to market positioning.

The best combination of product development,

The research is extremely extreme, and a set of corresponding production systems has been formed. He is good at developing his 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: Reasonable positioning according to the local market.

Positioning, rigorous every detail. Rich experience in hotel management and kitchen cost control. Innovative marketing. Let catering enterprises become efficient

Double the income.

3. My goal: to control the cost and improve the gross profit. Take the advantages of a hundred schools of thought, cook exquisite dishes, break traditional barriers and do more.

Exchange and learn, learn from each other's strengths, and Qi Xin will make progress together to cater to consumers' tastes. Insist on innovation.

News and publicity work,

The customer is God,

Their satisfaction is our interest.

In a word, we should be ahead.

Chinese resume template English resume template is divided into professional resume template, cover letter and resume self-evaluation.

Face, we can't wait for the market, but should look for the market, just let you give me a chance and let me give you a wonderful one!

1, obey the arrangement of the chef and be responsible for the chef;

2, responsible for all kinds of food cooking, to ensure the quality of food;

3, responsible for checking the cleanliness and safety of the kitchen;

4. Responsible for the deployment and assessment of kitchen staff;

Please bring the food raw materials and all tools and consumables needed in the kitchen;

6, careful calculation, pay attention to cost accounting, reduce food costs, and achieve low prices and high quality. You can use these points to explain the self-introduction of the chef interview.

I found these for the landlord. Pick and choose and see if there are any suitable ones.

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