Chef personal resume Model 1
Last name: xxx
Nationality: China
Current location: Guangzhou
Nationality: Han Chinese
Household location: Shaoguan
Body: 162cm62kg
Marital status: Married
Age: 34 years old
Job search intention
Talent type: general job search
Position: catering/entertainment: chef
Years of experience: 8
Title: no title
Job search type: full-time
Monthly salary: 2000?3500
Hope to work in the region: Guangzhou
Work experience
Company name: Guangzhou Border Checkpoint
Starting and ending years: 2003-01 to 2005-01
Position: Chinese Kitchen Supervisor
Company name: Beijing Jin Yue Du Catering Co.
Starting and ending years: 2001-01 to 2003-01
Position: Head of Chinese Kitchen
Company Name: Yu Kee Roast Goose Restaurant
From: 1999-10 to 2000-12
Position: Chef
Company Name: Rong Hua Restaurant, Liwan Catering Company
From: 1997-01 to 1999-10
Position: Chef
Educational Background
The company has been in the business of providing food and beverage services to the general public. >
Education Background
Graduated from Institution: So-and-so High School
Highest Education Level: High School
Graduated from: 1992-07-01
Language Proficiency
Foreign Language: English General
Mandarin Level: Good
Cantonese Level: Good
Working Ability and Other Specialties
Many Years of Chef's Work /p>
Many years chef and kitchen operations management (can be the kitchen positions and management)
Model Three: chef resume reference
Basic information
Name: xxx Gender: male
Marital status: unmarried Ethnicity: Han
Nationality: Hunan Age: 35
Current location: Changsha Height: 176cm
Tel: 135**27758
Job search intentions
Hope position: chef cooking
Work experience: 5
Desired monthly salary: Negotiable
Job search type: full-time
To the post time: at any time
Work experience
xx years March?xx July xx Limited, as a chef / duty manager. Job Description: Designing and launching new food and beverage products, managing the daily work of the food and beverage department, making improvements to the requests made by customers, etc.
Educational Background
Graduation Institution: xx University
Highest Education Level: Specialty
Graduation Date: 2012-07
Profession: Culinary
Language Proficiency
Foreign Language: English General
Mandarin Level: Proficient
Cantonese Level: Good
< p> Self-evaluationI have a mild and cheerful personality, upright thinking, honesty and stability. I have a strong motivation, dedication and desire to learn. Work seriously and pragmatic, able to bear hardships and stand hard work, adapt to the changing environment, willing to try a variety of challenges. I believe that love a line to do a good job!
Chef resume sample article 2
Basic information
Name: xxx
Hunan Hengyang people, culinary management, graduated from Hunan Provincial Commercial Technology
Born in 1979. I have been cooking for 13 years. Main work experience:
May 1994 in Hunan Jinji Hotel to learn from the master.
In August 1997, he served as the head chef of Hunan Yongxing Group Yongxing Hotel.
January 2000?2003 Fujian International Hotel Executive Chef, during the successful planning of Hunan Sui Man Yuan Hotel, Kunming Xiangshui people, Dalian Fish and Goose Harbor Hotel
and so on, and in the meantime many times to participate in the national culinary competitions.
In August 2003, he worked as the executive chef and technical director of the national chain of Hunan restaurants. During this time, he has successfully planned the franchising of Hunan, Guangdong, Shanxi, Henan, etc.
He has also participated in many national cooking competitions in the meantime.
Kitchen management tips:
1, unity, love, understanding, forward
2, work seriously + attitude determines everything + dedication + thought explains everything
3, kitchen virtue + cooking + cooking performance + people = into
4, food to stay people + people to stay in the heart of the heart of the stay in the memory
5, Kitchen Department, the ten are not allowed;
(1) knife work is not fine, not allowed to produce
(2) flavor is not correct, not allowed to produce
(3) temperature is not enough, not allowed to produce
(4) the fire is not, not allowed to produce
(5) dishes are not all, not allowed to produce
(6) dishes are not clean, not allowed to produce
(7) not enough, not allowed to produce
(8) color is not bright, not allowed to produce
(9) plate is not beautiful, not allowed to produce
(10) utensils are not neat, not allowed to produce
A: I have a strong kitchen management skills, good control of the costing, the management of the kitchen and the direction of the development of the catering industry as well as the management of the idea of a certain experience and insights, I have always been adhering to the diligent efforts I have always insisted on hard work and hard work,
At the same time, strict requirements for their own continuous improvement of their own qualities, serious and responsible for the work without a little sloppy, first-class chef team, you can take over the various types of Hunan cuisine kitchen, there are rigorously trained chefs can be sent to the various hotels from the chef.
Second: I have been cooking for more than ten years to create a first-class chef team and excellent management team. 1. have planning experience, successful planning of the four-star famous hotels and hotels around the opening and achieved success. The new store site selection, planning and positioning have unique insights. Choice is greater than effort, the choice is not right and then efforts are just wasted. Specializing in seafood dry pot series, paper pot series, iron plate series, stone pot series. Shawan series, tile series, wooden poke series, stir-fry series, and so on, reasonable nutritional collocation of raw materials, color, aroma, taste, so that you taste the taste of the aftertaste. Long-term practice of new product development, the implementation of standardized production, according to market positioning, the development of catering products optimized combination of research to the extreme, has formed a complete set of the corresponding product system, good research and development of their own innovative dishes, specialties. 5, after a long period of practice-type exercise, there are open on the red-hot combat experience. I think there is no unsuccessful industry only unsuccessful enterprises, although not the first but I am absolutely the only one. Business philosophy: to avoid convergence, take the road of personalization. Business characteristics: do not follow the crowd, engage in special features targeted, that is, the needs of the customer base characteristics. Product positioning: according to the local market reasonable positioning, rigorous every detail. Hotel management. Kitchen cost control has a wealth of experience. Innovative marketing. Let the catering enterprises multiply the benefits.
Third: My goal: to control costs and improve gross profit. Adopt a hundred of the long, do exquisite dish confusion. Break down the traditional barriers, more exchanges and learning, to complement each other's strengths and weaknesses, work together, *** with progress, and constantly catering to the tastes of consumers. Perseverance to do a good job of innovation and promotion, the customer is God, their satisfaction is our benefit. In short, we should walk in front of the time, we can not go to wait for the market, but should go to find the market, let you give me a chance, let me return you a wonderful!
Contact:
Phone: xxxxxxxx