As a chef, resume self-evaluation will be how to comment? This article is the chef's resume self-evaluation sample, welcome to read.

I cook a number of high-grade restaurants and large-scale corporate canteens, have a wealth of cooking experience and management experience, understand the overall operation of the kitchen post, and the post they arrange the work, according to the price of the dishes to control costs, to make the best use of the money, specializing in Cantonese cuisine, followed by Sichuan, Hunan cuisine, steaming, simmering, stewing, stir-frying and other work. Can independently complete the work from the purchase of raw materials to finished dishes. The flavor of Cantonese cuisine, savory, sweet and spicy, focusing on 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, "no best, only better", the pursuit of modernization of the kitchen pioneer. I am optimistic and confident, love cooking work, "no best, only better", the pursuit of modernization of the kitchen pioneer. safe, sanitation, nutrition, health, delicious dishes pioneer.

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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 to achieve a balanced development of all subjects. In the completion of coursework learning tasks at the same time, I actively participated in 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 practical process, not overnight to master, but as long as I open the volume to read carefully, attentively 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 socialist qualified chef.

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1. I have a strong sense of responsibility, self-discipline, conscientious and meticulous, able to bear hardships and stand hard work, pay attention to 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 ability, have rich experience in canteen management, catering management, familiar with the canteen management of the county official workflow, have a hotel or large enterprise logistics management experience.