With the chef's status in society, the chef team has long since ended the past illiterate, learn the history of the chef, more and more knowledge of the young people to devote themselves to cooking, so that the chef team's overall ideology, cultural qualities have made greater changes. Here I bring you chef wonderful self-introduction, for your reference!

Chef wonderful self-introduction chapter 1

Honorable XX:

Hello! My name is **, from **, ** graduated from ** University ** College in **, my specialty is **. After graduation, I worked in a trading company for 2 years, and then worked in a ** hotel for 2 years. People go to high places, water flows to low places. The first two jobs did not have much development potential, so I quit my job in order to seek a better, more promising job. I have a lot of experience as a chef from my previous 4 years of work. I think I can be a good candidate for the position of ** in the company. Thank you!

Thank you all!

Chef wonderful self-introduction Part 2

Dear XX:

Hello, I am a hot pot chef, I came to the 51 big family, I hope to meet more friends. I live in the beautiful Sichuan. My personality signature is: be honest with people, attitude determines everything.

If you want to learn the technology, please contact by phone: xxxx, Mr. Xiao, no sincerity please do not disturb Thank you for your cooperation-.

Personal introduction: long been engaged in Sichuan hot pot, Sichuan marinated vegetables, risotto technology management teaching, teaching, guidance, production, recipe research work. Adhere to the mediocre chef is only a follower of the dish, the attainment of the chef should be the creator of the dish and dish popularity of the navigator, only unique characteristics in order to create unlimited business opportunities for this concept. According to the rich experience, modest attitude, profound skills, the pursuit of characteristics of the consciousness, absorbing the strengths of each family, take the essence, eclectic, solo operation, quantitative formula, many times practice, excellence, continuous improvement, developed a unique recipe, unique flavor. In Chengdu, Zhengzhou, Hubei, Northeast Hebei Tianjin Guangdong Shenzhen and other places had personally chef, superior skills, unique varieties, enticing flavor, loved by consumers. Instructed and trained in places such as, Dalian Tianjin Hebei Shenzhen Changchun Shaanxi Sichuan Shandong, etc., many of these students have been operating a thriving hot pot restaurant or risotto store, and are very familiar with the trend of food and beverage development. -

Hot pot: Chongqing hot pot is the main, integrated Chengdu, Sichuan South, Sichuan East, Northeast, Northwest and other places hot pot, developed a unique recipe and unique flavor. Teaching hot pot raw material knowledge, flavor plate production, traditional hot pot, special hot pot recipe, etc., production methods and hot pot store business knowledge. -

risotto: risotto is a special base and special soup made of soup brine boiling, put into the processed raw materials, hot cooking to cook into the bowl, add special seasonings, brine, for people to eat a cooking method. The dishes are spicy and fragrant, soft and smooth, with a long aftertaste, quick and inexpensive, and are well loved by people. Such as the cold powder, also known as spicy powder, hot pot powder, and so on. The company also teaches recipes and production methods.

Warm tips: you want to master the hot pot, brine, risotto technology? You need a recipe? You want to run the specialty varieties? You want to update varieties? You need hot pot, risotto base? If you need to contact by phone: 1590287358413608186526 Mr. Xiao -

Services: start-up and start-up operation of hot pot, brine, risotto entrepreneurs and enthusiasts teach Sichuan hot pot, Sichuan brine, risotto, such as the production of technology, formulas to provide varieties of planning, business common sense. Generation of hot pot base, marinade, risotto base, contracting kitchen, introduction of chef and so on -.

Thank you all!

Chef wonderful self-introduction article 3

Honorable XX:

I come to XX, since the city of XX, has N years of chef work experience, served in XX hotel and XX hotel. After several years of work accumulation, has now successfully obtained the primary post technical certificate / intermediate chef license.

I have a certain kitchen management ability, can well control the costing, for the management of the kitchen and the direction of the development of the catering industry as well as business ideas have a certain experience and insight. Work, I am more specialized in seafood dry pot series, paper pot series, iron plate series, stone pot series. Sandpot series, tile series, wood stab series, stir-fry series. Reasonable nutritional matching of raw materials, color, aroma and taste. According to the market positioning, the development of catering products optimized combination of regular research and development of new dishes.

People go higher, water flows lower. In order to pursue a greater career development space, so resigned from the previous job. Through the accumulation of previous work experience, I have the confidence and ability to be qualified for the position of chef in your hotel.

Thank you!