1. Strong sense of responsibility, strict with myself, careful, diligent 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 they are full of color, flavor and taste.

3. Have certain cost control ability, be able to make more and better cuisines within the scope of not overspending, be favored by guests and praised by superiors, and be an example for colleagues.

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

5. I have more than 5 years working experience in corporate canteens. I can open menus and stir-fry cauldron dishes, mainly Hunan, Sichuan and Guangdong dishes.

Chef's resume, self-evaluation, Fan:

I'm from xx, and I've been a cook for N years. I have worked in xx Hotel and xx Hotel. After several years of work accumulation, I have successfully obtained the technical certificate of junior position/intermediate chef certificate.

I have certain kitchen management ability, can control cost accounting well, and have some experience and opinions on kitchen management, the development direction of catering industry and business ideas. At work, he is good at seafood dry pot series, paper pot series, iron plate series and stone pot series. Casserole series, crock series, Akebia series, stir-fry series. The nutrition of raw materials is reasonable, and the color, fragrance and taste are all available. According to the market positioning, we can optimize the development of catering products and develop new dishes regularly.

Man struggles upwards, but water flows downwards. I quit my last job in order to pursue more career development space. Through the accumulation of previous work experience, I have the confidence and ability to be a chef in your hotel. thank you

Chef's resume, self-evaluation, Fan Wensan:

Time flies like running water. Looking back, I have made some achievements in this colorful season. I hope I can do better in the future.

First, politically and ideologically. I earnestly study the Party's line, principles and policies, and the Deng Xiaoping Theory, educational principles and policies of the Party and the country, and constantly improve my ideological quality and political theory level. I have always insisted on putting the overall situation first, obeying organizational arrangements and never talking about price. Although I am a chef, I never feel inferior, and I always do a good job in kitchen management with my own practical actions. Ensure that all the work of the food and beverage department is carried out normally.

Secondly, at work, I have served as the director of the catering department and the cost control of the kitchen at the Wafer base.

First of all, make sure that you never neglect your duties and make mistakes while eating, and constantly improve your cooking skills technically. In practice, I constantly explore, according to Guilin's diet hobbies, constantly improve my cooking skills, prepare multiple sets of special recipes, so that students and guests can eat sweet and delicious meals. Let the center staff eat enough and live in peace of mind. Secondly, I pay attention to several aspects of canteen management. First, the raw materials of a good canteen should be purchased. Not afraid to travel far away, not afraid to enter the market, not afraid to shop around, buy all kinds of nutritious food raw materials to ensure good quality and low price, so that the center staff can eat well and healthily. The second is to ensure that food and raw materials do not rot, deteriorate and waste, save canteen expenses and ensure cost control. The third is to ensure that the food is served on time and make good preparations for the kitchen logistics. During the new employee class in July 20 12, the tasks of the center and the catering department were successfully completed, which was recognized by the leaders of the center and various departments.

Thirdly, in life, I advocate simple life and develop good living habits/and decent style. Besides, we attach great importance to the concept of time. Because I am approachable and friendly, I always get along well with people. Dare to work hard and work hard will accompany me to meet new challenges in the future. Pay attention to study and form a good habit of reading books and newspapers. Care about current affairs and politics, pay attention to national affairs, be clear-headed and not lag behind the situation.

Cooking is a very practical craft, which can't be mastered overnight, but as long as I read it with my heart, understand it with my heart, follow the picture and imitate it seriously, I will definitely get the true meaning of cooking skills, which I have realized through continuous learning. With the basic skills of water table, chopping board, lotus seeds, miscellaneous vegetables, waiting for pots and stalls, as long as different raw materials, different cooking methods, different shapes and tastes are used and changed, all kinds of dishes with good fragrance, taste, shape, quality and utensils can be innovated. I will be more strict with myself, correct my shortcomings and develop my advantages.