How to write the job description of the chef? How to write the job description of the chef in your resume? The following is the relevant information I have compiled, hoping to help everyone.
Chef job description: I cook for many high-end restaurants and large corporate canteens. I have rich cooking experience and management experience, and understand the operation of the whole kitchen post and the work arranged by 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 and sweet, slightly spicy, spicy, slippery, fragrant, crisp and loose, with a wide range of ingredients, 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.
Basic resume of chef's nationality: China.
Current location: Guangzhou
Ethnic group: Han nationality
Household registration: Heyuan
Weight:172cm 65kg
Marital status: unmarried
Age: 27 years old
Training certification:
Job hunting intention and work experience
Talent type: general job hunting
Application position: catering/entertainment category: chef, chef, chef;
Working years: 8 years
Title: Senior
Job Type: Full-time
Available date: one week.
Monthly salary requirements: 2000-3500.
Desired place of work: Guangzhou and Zhuhai, Guangdong Province.
Personal work experience:
Company name: Red Sorghum Hotel
Commencement date: September 2006 ~ June 2007 10.
Company Nature: Industry:
Position: Chef
Job description:
Company Name: Jiangshun Mould
Commencement date: May 2006 ~ September 2006.
Company nature:
Position: Chef
Job description:
Company Name: Shunfeng Villa
Commencement date: February 2006 ~ May 2006.
Position: Chef
Job description:
Company name: An Shuo, Guangzhou
Commencement date: September 2004 ~ 2006-0 1.
Position: Chef
Job description:
Company name: Zhujiang Real Estate
Commencement date: 2003- 12 ~ 2004-08.
Position: Chef
Job description:
Reason for leaving:
Company name: Pengnian Hotel
Year from April 2002 to 2003-1 1.
Position: Chef
Job description:
Company name: Sunshine Hotel
Commencement date: 2000-01~ 2002-3.
Position: Chef
Job description:
Company name: the first gourmet hotel
Commencement date:1999-05 ~1999-12.
Company Nature: Industry:
Position: Chef (Intern)
Job description:
Company Name: Hua Shao Hotel
Commencement date:1999-01~ 2000-12.
Company Nature: Industry:
Position: Chef
Job description:
academic degree
Graduation school: 99 cooking class of Shaoguan Commercial and Technical School.
Highest education: technical secondary school
Graduation date: 200 1-07-0 1
Major 1: Cooking.
Major 2: Chef
Education and training experience:
Start Date End Date School (Institution) Professional Industry Certificate Number
1999-09200 1-07 cooking skills of 99 cooking class in Shaoguan commercial and technical school
linguistic competence
Foreign language: English is average.
Mandarin level: good.
Cantonese level: good
Working ability and other professional knowledge
Responsible for work, strict with self-discipline, hygienic, able to live in harmony with colleagues and have strong communication skills.
I like to explore new varieties of cuisines and achieve color, fragrance, taste and matching.
Have certain cost control ability, and be able to make varieties of cuisines within the scope of not overspending. Favored by colleagues and guests, praised by superiors.
Strong cooperation ability. Have experience in canteen management and catering management, be familiar with the relevant workflow of canteen management, and have experience in logistics management of hotels or large enterprises;
Conscientious and meticulous, can bear hardships and stand hard work.
A detailed personal autobiography
1, in good health, with health certificate and chef certificate;
2. I have more than 5 years working experience in corporate canteens;
3, will open the menu will fry cauldron dishes, Hunan cuisine, Sichuan cuisine, mainly Cantonese cuisine;
4. Honesty, integrity, hard work and strong sense of service.
5. Strong communication and coordination skills
6. graduated from cooking hotel with a bachelor's degree certificate or diploma.
7. Good English, fluent in Mandarin and Cantonese.
8. Ability to lead and train teams. Good at communicating with people from different classes.
9.5 years working experience as deputy chef in large and medium-sized international hotels.
10. Strong expression ability and problem-solving ability.
1 1. Adapt to abnormal working hours.
12. Familiar with computer operation, such as Power Point, Word, Excel and Internet access.
13. Good team spirit.
;