Resume of the executive chef of the hotel
Time is fleeting, and a new round of recruitment is beckoning to us, so it's time to start writing a resume. In order to spare you the headache of writing a resume, the following is the personal resume of the executive chef of the hotel, which I have compiled for you. Welcome to share.
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Basic information:
Name:
Gender:
Height:
Nationality: Han
Date of birth: August 7th, 19xx
Current residence: Beijing
Years of work: 2119
Location of household registration: Major: Chinese cooking and hotel management
Further education background: training of head chef, 5S system management training and professional manager in the training center of China Cuisine Association.
Professional field:
It has training in the operation, coordination and management of international five-star hotels, high-grade catering clubs and Chinese kitchens, and is good at the integration of new Chinese dishes and dishes, artistic dishes and the packaging of cultural restaurants and dishes.
study experience: I have been trained as a Senior Technician in the Training Center of China Cuisine Association and obtained the certificate of graduation as the title of National Senior Technician, and I have been trained as an executive chef in the hotel industry by the Hong Kong Wuchang Association.
Hobbies: I like reading all kinds of food and beverage fashion books and management books, and I like traveling, photography and sports.
artistic experience: being willing, dedicated, enterprising and pursuing
Honorary titles: National Senior Cooking Technician, China Chef, member of China Cuisine Association, Chinese Famous Chef, listed in "China Contemporary Famous Chef" in 2117, member of Famous Chef's Dish Innovation Club, invited reporter, top ten outstanding young people of Chinese catering in 2119, and gold medal chef of Hotel Association in 2111. The first young culinary artist and green culinary ambassador in the capital was included in "Beijing Contemporary Chefs" in 2111, and won the top ten executive chefs in the national hotel industry in 2111-2112 (and was featured in Beijing TV Station, Nanfang Daily, International Finance News, Beijing Morning Post, Xi 'an Business Daily and Zhejiang Market Herald). In 2112, he was a senior planning expert in Chinese catering, and successively worked in "Cooking in China" and "Chef China".
Work experience: I have been engaged in catering since 1993, and I have 2119 working experience and catering preparation management experience.
successively in Tianjin Eiffel Hotel (foreign-related), Jubao Fishing Port (super-class restaurant famous in Beijing), Kaiyuan Mingdu Hotel (affiliated to Kaiyuan Hotel Management Group, Top Five National Hotel Management Group and Platinum Five Star), Jasmine Restaurant (a famous fashion restaurant of new Chinese food in Beijing), Chengdu Zifei Club (a model of cultural catering, a company listed by CCTV, and the catering executive chef of Zhuangyu Club Group) and Shandong Shengyuan International Hotel (affiliated to Hongjia) Platinum five-star, garden-style hotel, private international high-end club with VIP, led the team to win the title of "Best Team Award" of the Group during his tenure). He once worked as a chef, executive chef and production director in the above units.
management mechanism: breaking the rules with both ability and political integrity, training and using talents without virtue, refusing to use talents without virtue is the foundation of foothold, characteristics are the foundation of survival, talents are the foundation of success, innovation is the foundation of development, and management is the foundation of career.
personal thoughts and opinions on kitchen administration: (comprehensively improve the quality, efficiency and image of the enterprise)
1. Kitchen administration
1. Formulate perfect management mechanism and rules and regulations in combination with the actual situation and conditions of the hotel.
2, management is difficult to manage people, so first of all, we should instill the business philosophy, management mechanism, rules and regulations of the enterprise into the on-the-job employees through standardized training mechanism, and then implement them.
3. On the premise of creating a good working environment for employees, we should establish a perfect training mechanism for employees at all levels, constantly let employees know their own gaps on the existing basis, and improve their own business and skill level. The condition for retaining employees lies not in the capital investment, but also in whether the enterprise can provide employees with sufficient learning and promotion space, perfect welfare benefits, perfect training mechanism and rich corporate culture and atmosphere.
4. Standardization. When talking about management, I have to mention the more popular five permanent management, which is also a management mode that I admire and can be accepted by most enterprises. The main thing is to pay attention to its practicality, standardization and standardization, which is also lacking in many enterprises, regardless of the six T's and three cleannesses that will appear in the future. I think practical simplicity is the most important thing. Throughout the chef industry, low education, low quality and uneven technical ability, old-fashioned thinking and poor enterprising spirit have caused great difficulties to management. Therefore, as a manager, I think it is most important to simplify procedures, and it is most important to formulate working methods suitable for employees according to their personality and ability level. The environment changes employees, employees create quality, enterprises need to develop and innovate in the market, and we also need to seek changes ourselves, constantly learn and improve our personal cultural level and quality, from "formalization" to "behaviorism" and finally to "habituation and standardization", taking a store as a point.
5. Create the management mode with enterprise's own characteristics, simplify the complicated work, simply quantify, standardize and bid farewell to the problems, and get rid of the defects, so as to stimulate our sense of responsibility and form an excellent corporate culture, thus shaping the image of a first-class catering group.
6. Incentive mechanism: through the improvement of system, training mechanism, incentive system and promotion mechanism, we can improve employees' working attitude, implement the responsibility system, assign responsibility to people, effectively implement the execution, and strive to be professional, professional and standardized in team development and construction, establish and improve the learning organization team, improve the learning enthusiasm and self-motivation of on-the-job employees, and enhance the market competitiveness of enterprises.
second, innovative ideas of dishes
without innovation, there is no way out. Without the continuation of catering culture and the promotion of cultural catering, there can be no vigorous development of catering. Individuals need to learn cultural knowledge, and catering also needs the intervention of culture to continue, develop and enhance our splendid cooking art for 5,111 years. "Food without definite taste and palatability is precious", which combines multi-flavor and undefined fashion with tradition, culture with dishes, dishes with environment, takes taste as the center (the true taste and original taste of ingredients) to make the past serve the present, and makes foreign things serve us, using root carving, bonsai, flower arrangement, pottery, porcelain, wood, bamboo ware, tea set, seasonal fruits, flowers and plants, and seasonal vegetables. With the continuous improvement of people's living standards and the constant pursuit of material life, people no longer exist in the concept of eating well. Good and comfortable dining environment, the concept of eating taste, eating health, eating nutrition, leisure and promoting health in an all-round way have been put in front of people and become their new pursuit. Less oil, less salt, less sugar, high blood pressure, hyperlipidemia and hyperglycemia make people stay away from it.
therefore, the innovation and nutrition collocation of dishes are very important, and the traditional production methods and collocation should be properly adjusted according to the needs of consumers and the market, so as to make them more in line with people's healthy consumption concept. Therefore, today's new school, the emergence of fusion and artistic conception dishes, of course, can not be separated from people's understanding and promotion of catering culture and cultural catering. Therefore, while strengthening the catering culture and cultural catering, we should also endow each dish with cultural connotation, sum up and apply the creative concept of color, fragrance, taste, shape, container, meaning and reason in the collocation of dishes, and pay attention to layering, three-dimensional sense and artistic sense. The combination of Chinese and western dishes, first of all, should pay attention to the combination of culture, understand the culture, understand the characteristics and original taste of raw materials, in order to match the dishes that meet people's needs visually and nutritionally, so that each dish is the chef's work and a work of art.
inspiration and source of creation: as an administrator, besides doing a good job in management, we should also participate in creating good dishes and delicious food to meet the ever-increasing demand of consumers. This requires maintaining a good mentality and innovative consciousness, unremitting pursuit and enterprising spirit. Creative inspiration comes from nature, society, life and bits and pieces around us. Good dishes and ideas are often covered, and the key lies in how you explore them attentively. Therefore, we should change our thinking, learn to go out and take it in, not stick to the rules, work behind closed doors, need us to take the initiative to get out of the kitchen, understand the market, customers and your competitors, and comprehensively improve our skills in all aspects in order to achieve harmony with various departments, empathy and vigorously improve the management performance of enterprises.
professional experience: the choice of catering industry should also be influenced by the family. My grandfather, two uncles, aunts, cousins and brothers are all engaged in the catering industry. I have been living and growing up in such an atmosphere since I was a child. In the minds of parents and the elderly, the bar of this industry is relatively low, and there is a concept of choosing a chef to support the elderly all my life. Because this industry has something to do with eating, even if I am old, I will not be hungry. At the same time, because of the poor conditions at home at that time, I tried to cook at home when I was very young in order to help my parents share some. Although I knew that the cooking was not very good, I still felt a great sense of accomplishment when my parents came home after hard work and had hot meals. Of course, today, I still like my mother's cooking best. I believe that my mother's taste is the most beautiful taste in the world. "Pure food is good for a lifetime." At the same time, with the deepening of the understanding of the dishes, I gradually like this industry more. The more I do, the deeper I understand the dishes, and finally I feel that I am integrated with the dishes. To this day, I am grateful and thankful for my choice at that time. This profession has brought me fun, harvest, change and promotion, made me calm and became a turning point in my life. Of course, it has strengthened my love and persistence in this industry.
motto of professional chef: it is the greatest honor and satisfaction of my life to make distinguished guests come to the hotel to enjoy the artistic, visual and cultural value-for-money feelings while tasting the dishes, and to realize the splendid culture of catering and the profoundness of catering culture for 5,111 years. Personal profile of the executive chef of the hotel 2
Basic information
Name:
Nationality:
Current location:
Nationality:
Registered residence:
Figure:
Marital status:
Age:
Position applied for:
Working experience:
. Salary requirements:
Desired working area:
Work experience
Company name: Tianjin Xiaonanguo Date of commencement: August 2113 ~ October 2115
Company nature: Industry:
Position:-Chef
Job description:-Proactive and conscientious! Have a good sense of group cooperation and positive work vitality!
reason for leaving the company: contract expires
v Education background
Graduation institution: Shaanxi Adult Technical School
Highest education: secondary school graduation date: 2113-11-11
Major I studied: Major II studied by chef:
Education and training experience
2113-12-2113.
Language ability
Foreign language: English in general
Mandarin level: good Cantonese level: general
working ability and other expertise
Good working attitude, able to get along with others harmoniously. I can actively obey the arrangement of my superiors, prefer to innovate and learn new things, and hope to have the opportunity to learn from major organizations.
detailed personal autobiography
I hope to work near Guangzhou! I hope I can find a job in the kitchen in the near future. I am good at cooking Cantonese food and Sichuan food, and I have learned to cook fried western food. I hope those who are sincere can contact me as soon as possible! Resume of the executive chef of the hotel 3
Name:
Current location: Baiyun District Age: 34 years old
Household registration: Baiyun District Nationality: China
Marital status: married ethnic group: Han nationality
Training certification: height: 171 cm
Integrity badge: weight: 69kg < Evaluation
My specialty:
Job hunting intention
Talent type: general job hunting
Job position: hotel/hotel manager: general manager, hotel/hotel manager: resident manager, Hotel/Hotel Marketing: Marketing Director
Working years: 13 Job title: no professional title
Job application type: full-time available date: at any time
Monthly salary requirements: negotiable Hope to work in Guangdong Province, Jiangsu Province, Zhejiang
Work experience
Holiday Inn Guangzhou Haizhu District * * * Date: May 4, 2111 ~ June 5, 2111
Company nature: private enterprise industry: hotel/tourism
Position: general manager of the hotel
Job description: 1. Responsible for the overall management of the hotel.
2. Formulate the hotel system, employee handbook, workflow and reward and punishment system.
3. Reposition the hotel's marketing strategy, add meeting rooms to facilitate the development of the conference group, and revise the original room type, house price, marketing agreement and external promotion caliber to highlight the selling points and lead the marketing department to do a good job in the development and maintenance of travel agencies and intermediaries.
4. Reasons for leaving the company: The company was falsely reported as operating in Plateau, so the commission could not be realized. In addition, the department manager, key personnel and supporting facilities were not in place, and the boss wanted to improve his performance greatly, but he was unwilling to invest manpower and material resources as soon as possible.
reason for leaving:
Guangzhou Yinhai Bailing Hotel (a four-star decorated business hotel) Date of commencement: September 11, 2118 ~ April 11, 2111
Company nature: industry of state-owned enterprise: hotel/tourism
Position: Housekeeping Manager (general manager of branch)
Be directly responsible to the general manager of the hotel management company, enjoy the treatment of the branch general manager, and be highly recognized by the company when leaving the company, and issue a resignation certificate in relevant words for myself, which proves that it is professional, creates very good economic benefits, is conscientious and conscientious, and has specific job responsibilities and wishes;
2.