Food is the people, the chef is the creator of this day. I organize my chef job application resume self-evaluation for you, welcome to read.
Chef job resume self-evaluation (a)
1. I have a strong sense of responsibility, self-discipline, conscientious and meticulous, hard-working, personal hygiene. With colleagues can get along, coordination and cooperation, strong sense of service, strong communication skills.
2. Active thinking, like innovation. Like to explore and improve the new varieties of dishes, color, aroma, taste all type with aspects in place.
3. Have a certain ability to control costs, within the scope of not overspending to be able to do more and better varieties of dishes, favored by the guests and supervisors praise, is a role model for colleagues.
4. Strong management skills, has a wealth of experience in canteen management, catering management, familiar with the canteen management of the county official workflow, a hotel or large enterprise logistics management experience.
5. Own more than 5 years of experience in corporate canteens, know how to open the menu, will fry the big pot dishes to Hunan, Sichuan, Cantonese cuisine.
Chef job resume self-evaluation (two)
I cook a number of upscale restaurants and large corporate canteens, have a wealth of experience in cooking and management experience, understand the operation of the overall kitchen position, and the work of the post they arrange, can control costs according to the price of the dishes to make the best of it, good at the Cantonese cuisine, followed by Sichuan, Hunan cuisine, steaming, simmering, stewing, Specialized in Cantonese, Sichuan and Hunan cuisine, steaming, stewing, braising, stir-frying, etc. Can independently complete the work from the purchase of raw materials to finished dishes. The flavor of Cantonese cuisine, savory, sweet, slightly spicy, pay attention to the fresh and spicy, smooth, thick, crisp and loose, the selection of materials wide wrestling odd mixed, birds, animals, snakes and insects can be included in the food.
I absorb the long, innovative, flexible use, with the guests' demand line away, the introduction of safe, hygienic, nutritious, key to health, delicious dishes, I work as a chef in the hotel, responsible for expensive dishes, responsible for guiding the work of the chef to ensure the quality of the kitchen of the kitchen of the various problems occurring in the note time to deal with the entire production department to operate normally. Responsible for adopting customer feedback, give timely improvement and mediation work. The company is also responsible for the research and development of new dishes.
I am optimistic and confident, love cooking work,? I am optimistic and confident, love cooking work, no best, only better? I am optimistic and confident, love cooking work, "no best, only better", the pursuit of the pursuit of modernization of the kitchen pioneer. I am the pioneer of safe, hygienic, nutritious, healthy and delicious dishes.
Chef job resume self-evaluation (three)
Basic information
Name: Li X Gender: male
Date of birth: November 11, 1980 Residence: Xuzhou City
Years of work: 10 years Health: good
Contact phone: Email：
Address: XX Road, XX District, Yunlong District, Xuzhou City
Intention to seek employment
Nature of work: full-time
Job search goal: head chef
Work experience
2006/08--to date: XUZHOU XX HUGE HOTELS
Food and Beverage Dept. 08--2006/06: XUZHOU XX HOTEL
Industry: Hotel
Chef of Catering Dept.
Education Experience
1996/09--1998/06 XIAMEN CHEF SCHOOL
Training Experience
1998/08--2000/06 Correspondence Instruction
Chinese Style Business Management
Honor Certificate
Chinese Cuisine Certificate
Senior Cuisine Certificate
Self Evaluation:
1; Passionate about chef's profession, with strong team leading ability and high efficient execution; 10 years of hotel related experience; and then star hotels, sensitive to market changes and able to quickly launch the market leading products and products with market value. Lead the market of products and market value of the business plan; love and dedication, responsible for the work attitude is rigorous; can create a core competitiveness of the business model, and the integration of corporate culture concept to make a complete set of system management program.
Additional information
Career goals: to grow together with the enterprise; the enterprise into the industry to emulate the brand!
Chef job resume self-evaluation (four)
Time as running water in a hurry, looking back, in this colorful season, I have made some achievements, in the days to come, I hope I can do better.
Learning, I have a strong self-learning ability, diligent study, willing to think, reasonable arrangement of study time, strong comprehension, agile thinking, unique insights into the problem. Learning to find out a set of learning methods in line with their own, down-to-earth, step-by-step, strive for excellence, high learning efficiency. In the vocational high school two years of learning life has made great progress, and achieve a balanced development of all subjects. In the completion of the classroom learning tasks at the same time, I actively participated in the summer camps and competitions, to broaden their extracurricular knowledge.
Politically, I have a firm and correct position, love the motherland, love the party, seriously study and support the party's policies, and actively demand progress, high ideological awareness, love and hate, enthusiastically participate in various social welfare activities, take the initiative to put donations into the ranks of the disaster relief, with the power of a small amount of expression of their own love, and do a civilized citizen.
Cooking is a highly practical craft, not overnight to master, but as long as I open the volume of fine reading, attentive experience, and according to the map, serious imitation, you will be able to obtain the true meaning of the culinary arts over the continuous learning I have experienced. With the water table, cutting board, playing load, on the miscellaneous, waiting for the pot, Ming file and other basic skills, as long as the use of different raw materials, different cooking methods, different shapes and flavors, changing each other to produce, you can create a new outstanding, aroma, taste, shape, texture, and ware of all the best dishes to.
I will be more strict with myself, correct the shortcomings, carry forward the advantages. I believe that in the near future, I will become a qualified socialist chef.
Chef job resume self-evaluation (five)
Hunan Hengyang people, culinary management, graduated from Hunan Provincial Commercial Technical School.
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 period, he successfully planned the chain of franchises in Hunan, Guangdong, Shanxi, Henan, etc. and participated in many national cooking competitions in the meantime.
Kitchen management virtues:
1, unity, friendship, understanding, forward
2, work seriously + attitude determines everything + dedication + ideas explain everything
3, kitchen virtue + cooking + cooking + cooking + performance + people = success
4, food to stay people + people to stay in the heart of the heart of the stay in the memory
5, the kitchen Department of the ten not allowed;
(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 diligence and hard work.
At the same time, strict requirements for their own continuous improvement of their own quality, serious and responsible for the work without a little sloppy, first-class chef team, can take over the various types of Hunan cuisine kitchen, after strict training of the chef can be sent to the various large, medium and small hotels from the kitchen.
Chef resume self-evaluation (six)
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 around the four-star famous hotels and hotels opened and achieved success.
2, 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 only wasted.
3, specializing in seafood dry pot series, paper pot series, iron plate series, stone pot series.
4, casserole series, tile series, wood poke series, stir-fry series, and so on, reasonable nutritional collocation of raw materials, color, aroma, taste, so you taste the taste. 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, special dishes.
5, after a long period of practice type of exercise, there is the opening of the red-hot practical 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.
My goal: to control costs and increase gross profit.
Adopt the strengths of a hundred schools of thought and make exquisite dishes. Break down the traditional barriers, more exchanges and learning, to 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 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!