Can take over the types of Hunan cuisine! The kitchen has been strictly trained chefs can be sent to various large and small hotels from the kitchen.
Two: 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 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 wasteful. 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 all complete, so that you taste the aftertaste. Long-term practice of new product development, the implementation of standardized production, according to market positioning, the development of catering
Output the most optimal combination of
Research to the extreme, has formed a complete set of corresponding output system, good research and development of their own innovative dishes, special dishes.
5, after a long period of practice type of exercise, have opened on the red-hot combat experience. I think there is no unsuccessful industry only unsuccessful business, 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 business effect
multiplication of benefits.
Three. My goal: to control costs and increase gross profit. Adopt a hundred long, do exquisite dishes confuse break the traditional barriers, more
exchange and learning, complement each other's strengths and weaknesses, work together, **** with progress, and constantly cater to the tastes of consumers. Perseverance to do a good job of creating
new and promotional work,
Customer is God,
their satisfaction is our benefit.
In short, we should walk in front of the time
Chinese resume template English resume template sub-professional resume template cover letter resume self-evaluation
Surface, we can not go to wait for the market, but we should go to find the market, so let you give me a chance, let me return you a wonderful!
1, listen to the head chef arrangements, to the head chef is responsible for;
2, is responsible for a variety of food cooking work, to ensure the quality of food;
3, is responsible for checking the kitchen within the cleanliness and safety;
4, is responsible for the work of the kitchen staff deployment and assessment;
5, the kitchen to request the required food ingredients and all the use of Tools and consumables;
6, careful budgeting, pay attention to cost accounting, reduce food costs, to achieve low prices and high quality. Chef interview self-introduction you can use these key points above to illustrate.
To the owner to find these You pick and choose to see if there is a suitable
Please praise
Please adopt