Chef's self-evaluation: Time flies. 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.
The chef's self-evaluation model is 2: 1, and I hold a health certificate and a chef's certificate; At least 5 years working experience in corporate canteen and 5 years working experience as deputy chef in large and medium-sized international hotels; The menu will be opened to fry cauldron dishes, Hunan dishes and Sichuan dishes, mainly Cantonese dishes; Strong communication and coordination skills; Graduated from cooking hotel, holding bachelor's degree certificate or graduation certificate. Good English, fluent in Mandarin and Cantonese. Ability to lead and train teams. Good at communicating with people from different classes.
2. I have strong kitchen management ability, can control the cost accounting well, and have some experience and opinions on kitchen management, the development direction of catering industry and business ideas. I have always insisted on hard work and continuous progress.
Food is the most important thing for the people: when I first came into contact with the chef industry, I was completely in a hobby. But slowly, the profession of chef is not only my hobby, but also my profession. The kitchen has become my soul, ensuring that each product has its own characteristics; Pursuing perfection, never satisfied, always pursuing perfection.
Chef's Self-evaluation Fan Wensan: As a chef, the following is my self-evaluation:
1, has a certain sense of responsibility for work, is strict with myself, stresses hygiene, can live in harmony with colleagues, has strong communication skills, likes to explore new varieties of cuisines, is in place in terms of color, flavor and flavor, has certain cost control ability, and can make cuisines within the scope of not overspending. Do better. Be favored by colleagues and guests. Be praised by superiors.