Since the reform and opening up of China's people's living standards have gradually improved and the people's own quality is also improving, the chef team is no exception. With the chef's status in society, the chef team has long ended the past illiterate, learning chef history, more and more knowledge of young people to devote themselves to culinary work. Then interview, how to better self-introduction, the following is my chef interview self-introduction for you to organize, only for reference.
? Chef interview self-introduction Part I:
? Honorable leader:
Hello! My name is xx, from xx, xx years graduated from xx University xx College, my major is xx. After graduation in a trading company to work for 2 years, and then in xx hotel worked for 2 years of time. People go to the high place, water flows to the low place. The first two jobs because there is not much development potential, so I resigned from the job, in order to seek a better, more promising job. I have a lot of experience as a chef from my previous 4 years of work. I think I can be a good candidate for the position of xx in the company. Thank you!
Chef Interview Self-Introduction Part II:
Hunan Hengyang people, culinary management, graduated from Hunan Provincial Commercial Technology
Born in 1979. I from the kitchen 13 years. Main work experience:
May 1994 in Hunan Jinji Hotel to learn from the master.
In August 1997, served as 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 geese Harbor Hotel, and so on, and in the meantime many times to participate in the national culinary competitions.
In August 2003, 2007, he served as the executive chef and technical director of the national chain of Hunan restaurants. During this time, he has successfully planned the chain of franchises in Hunan, Guangdong, Shanxi, Henan, etc. and participated in many national culinary competitions.
Kitchen management virtues:
1, unity, love, understanding, forward
2, work seriously + attitude determines everything + dedication + thought explains everything
3, kitchen virtues + culinary + culinary + culinary + performance + for the people = into
4, the dish to stay + people to stay in the heart of the heart to stay in the memory
5, Kitchen Department, the ten are not allowed to;
(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, not allowed to produce
(5) dishes are not all, not allowed to produce
(6) 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 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 hard work and efforts
I have been working hard, I have been working hard, and I have always worked hard. I have always insisted on hard work and hard work,
At the same time, strict requirements for their own continuous improvement of their own qualities, serious and responsible for the work without a little sloppy, first-class chef team, you can take over the various types of Hunan cuisine kitchen, there are rigorously trained chefs can be sent to the various hotels from the chef. 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 collocation of raw materials, color, aroma, taste, so that you taste the taste of 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, specialties. 5, after a long period of practice-type exercise, there are open on the red-hot combat 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.
Third: My goal: to control costs and improve gross profit. Adopt a hundred of the long, 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!
Chef interview self-introduction Part III:
Leaders:
Good morning / good afternoon!
It is a great honor to participate in this interview, this interview is the position of chef, since I think it meets the requirements of the recruitment of your organization, so I would like to introduce myself.
I'm XX, from XX city, with N years of chef work experience, worked in XX hotel and XX hotel. After a few years of work accumulation, has now successfully obtained the primary post technical certificate / intermediate chef license.
I have a certain kitchen management ability, can well control the costing, for the management of the kitchen and the direction of the development of the catering industry as well as business ideas have a certain experience and insight. Work, I am more specialized in seafood dry pot series, paper pot series, iron plate series, stone pot series. Shawan series, tile series, wood poke series, stir-fry series. Reasonable nutritional matching of raw materials, color, aroma and taste. According to the market positioning, the development of catering products optimized combination of regular research and development of new dishes.
People go higher, water flows lower. In order to pursue a greater career development space, so resigned from the previous job. Through the accumulation of previous work experience, I have the confidence and ability to be qualified for the position of chef in your hotel. Thank you!