Self-evaluation of the chef's resume (5 selected articles)

We often see self-evaluation in our study, work and life, and self-evaluation often reflects our personal understanding and attitude towards life self-worth and social value. So how is self-evaluation generally written? The following is my self-evaluation of the chef's resume (5 selected articles), welcome to share.

self-evaluation of the chef's resume 1

I have worked in many high-end restaurants and large enterprise canteens, and I have rich cooking and management experience, understand the operation of the whole kitchen post, and arrange work for the staff. I can control the cost according to the vegetable price, make the best use of it, and I am good at Cantonese cuisine, followed by Sichuan and Hunan cuisine, steaming, stewing, stewing and frying. Can independently complete the work from the purchase of raw materials to finished dishes. The flavor of Guangdong cuisine is salty, fresh and sweet, slightly spicy, paying attention to fresh, spicy, smooth, fragrant, crisp and loose, and selecting a wide range of materials, which can be eaten by birds, animals, snakes and insects.

I learn from the strengths of many families, be determined to innovate and use flexibly, and introduce safe, hygienic, nutritious, healthy and delicious dishes along with the needs of guests. I work as a hotel chef, responsible for the production of expensive dishes, guiding the cooking work, ensuring the quality, and paying attention to all kinds of problems in the kitchen to make the whole production department run normally. Responsible for adopting customer feedback and giving timely improvement and mediation. Responsible for developing new dishes. Self-evaluation of the chef's resume 2

The short two-year secondary vocational life is about to leave. On the campus of Qingqing, the teacher's teaching, the friendship of the students and all aspects of edification. I have gained a lot of knowledge. Know a lot of truth. I have gained a lot, and I am diligent and eager to learn. Study hard and practice hard. Study hard cultural knowledge and professional skills. Abide by the code of conduct for middle school students. During my school days, I have been working hard to cultivate myself into a compound talent. Over the past two years, under the careful guidance of professional teachers. I study cooking, cold spell. Carving. Pastry production, and actively participate in various skills competitions in the school. Get excellent results. And obtain the qualification of intermediate cook. At school, I pay attention to improving my own cultural quality. And through the language. Count. English. Computer examination.

My grades are excellent. I actively participate in various cultural and sports activities, and I am in good health and meet the sports qualification standards. Psychologically, we should exercise our strong will, shape a healthy personality and overcome psychological obstacles to meet the requirements of social development.

I am lively and cheerful, and I like basketball, listening to music and surfing the Internet. I have served as a representative, study Committee member and league member of the raw material knowledge class in my class. Work hard and have strong management ability.

As a graduating secondary vocational school student. I know that the two-year life in secondary vocational schools has only laid the foundation of skills and knowledge. I will face many challenges in the future. But I will overcome the challenge with strength and enthusiasm. Get experience from it and enrich yourself, so as to better realize the value of life. I will continue to work hard to cultivate myself into a qualified and highly skilled cook! Self-evaluation of the chef's resume 3

1. I have a strong sense of responsibility, be strict with myself, be careful and meticulous, be hardworking and pay attention to personal hygiene. Can live in harmony with colleagues, coordinate and cooperate, have a strong sense of service and strong communication skills.

2, active thinking, like innovation. I like to explore and improve new varieties of cuisines, so that the color, fragrance and taste are in place.

3. I have a certain ability to control costs, and I can make more and better cuisines within the scope of not overspending, which is favored by guests and praised by my superiors, and is an example for my colleagues.

4. Strong management ability, rich experience in canteen management and meal management, familiar with the workflow of county officials in canteen management, and experience in logistics management of hotels or large enterprises.

5. I have many years of working experience in corporate canteens, know how to open menus, and can fry cauldron dishes, mainly Hunan, Sichuan and Guangdong dishes.

6. Food is the most important thing for the people. At first, I was completely in a hobby when I came into contact with the chef industry. But gradually, the chef industry became not only my hobby, but also my career. The kitchen has become my soul, ensuring that each product has its own characteristics; Pursue perfection, never be satisfied, and always strive for perfection. I have rich cooking experience, and I am familiar with the overall operation of the kitchen. I can effectively control the cost and make the best use of it. I am mainly good at Cantonese cuisine, followed by Sichuan cuisine and Sichuan cuisine.

we are fresh, nutritious, healthy and green. Centered on ingredients, combined with the compatibility of tradition and innovation, we should learn from the strengths of many families, be keen on innovation, use them flexibly, and let customers enjoy the fun of food, so as to surpass the service spirit of self-improvement, be customer-oriented, respect customers and treat each other honestly.

I am optimistic, confident, have no picky customers, and only have imperfect dishes. My persistent pursuit is to give full play to my existing work experience, keep learning, keep improving and keep innovating, "There is no best, only better", and to pursue perfection and provide customers with higher service quality and perfect food. 5

I have strong kitchen management ability, can control the cost accounting well, and have some experience and opinions on the kitchen management, the development direction and business ideas of the catering industry. I have always insisted on diligent efforts and continuous progress, and at the same time, I have strictly demanded myself to constantly improve my own quality, and I am not careless about my work. I have a first-class team of chefs who can take over all kinds of Hunan cuisine kitchens, and have strictly trained chefs who can be sent to hotels to cook. ;