Chinese cooking professional self-introduction essay
Come to a completely unfamiliar environment, often have to self-introduction, self-introduction is a means of displaying their own. I believe that many people will find it difficult to write a self-introduction, the following is my compilation of Chinese cooking professional self-introduction model, for your reference, I hope to help the need for friends.
Chinese cooking professional self-introduction 1
Dear XX:
Hunan Hengyang people, culinary management, graduated from Hunan Provincial Commercial Technical School, born in 20XX. I have been cooking for 13 years. Main work experience:
May 20XX in Hunan Jinji Hotel to learn from the master.
In August 20XX, served as head chef of Hunan Yongxing Group Yongxing Hotel.
January 20XX - 20XX served as Executive Chef of Fujian International Hotel, during which he successfully planned Hunan Sui Man Yuan Hotel, Kunming Xiangshui People's House, Dalian Fish and Goose Harbor Hotel, etc., and participated in many national cooking competitions in the meantime.
August 20XX - 20XX as a national chain of Hunan famous restaurants to sell the flavor of the father executive chef and technical director. During this time, he has successfully planned for Hunan, Guangdong, Shanxi, Henan, etc.
Chain franchises and participated in many national cooking competitions during this period.
Kitchen Management Virtues:
1, unity, friendship, understanding, forward
2, work seriously + attitude determines everything + dedication + thought explains everything
3, kitchen virtues + culinary + culinary + performance + for the people = into
4, the dish to stay people + people to stay in the heart of the heart to stay in memory
5, the kitchen department of the ten prohibited. p> 5, the kitchen department ten forbidden;
(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 enough, not allowed to produce
(5) the dishes are not all, not allowed to produce
(6) the dishes are not clean, not allowed to produce
(7) portion is 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 strong kitchen management skills, can control the costing, for the management of the kitchen and the direction of the development of the food and beverage industry as well as the management of the ideas have some experience and insights. Experience and insights, I have always insisted on hard work and continuous improvement, while strictly demanding 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, there are rigorously trained chefs can be sent to the various large, medium and small hotels from the kitchen.
Second: I have been cooking for more than ten years to create a first-class chef team and excellent management team.
1, planning experience, successful planning around the four-star famous hotels and hotels opened 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 matching of raw materials, color, aroma and taste, 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 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.
2, 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: avoid convergence, take the road of personalization.
Business characteristics: do not follow the crowd, engaged in the characteristics of 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: control costs, improve gross profit. Adopt the strengths of a hundred, 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 cater to consumer tastes. 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!
Thank you all!
Chinese cooking professional self-introduction 2
Dear XX:
Hello everyone, I am a hot pot chef.
For a long time, I have been engaged in Sichuan hot pot, Sichuan marinated vegetables, risotto technology management teaching, teaching, guidance, production, recipe research work. Insist on mediocre chef is only a follower of the dishes, the attainment of the chef should be more dishes. Creator and dish popularity navigator, only unique characteristics to create unlimited business opportunities 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 in practice, excellence, continuous improvement, developed a unique recipe, a 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, very familiar with the trend of catering.
Thank you all!
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