Interview with the cooking industry to introduce yourself

Cooking is the operation process of cooking processed and cut cooking materials into dishes through heating and modulation, and the chef is a professional who is engaged in cooking. So how should I introduce myself during the interview? Next, I bring you the contents of cooking self-introduction. I hope you like it.

About Cooking Self-introduction 1

Dear XX:

I am from XX city, and I have worked as a chef for n years. I have worked in XX Hotel and XX Hotel. After several years of work accumulation, I have successfully obtained the junior post technical certificate/intermediate chef certificate.

I have certain 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. At work, I am good at seafood dry pot series, paper pot series, iron plate series and stone pot series. Sand pot series, tile series, wooden tong series, stir-fry series. Reasonable raw material nutrition collocation, color, fragrance and taste. According to the market positioning, we can optimize the development of catering products and develop new dishes on a regular basis.

Man struggles upwards, but water flows downwards. In order to pursue greater career development space, I resigned from my last job. Through the accumulation of previous work experience, I have the confidence and ability to be competent as a chef in your hotel.

thank you! About Cooking Self-introduction Part II

Dear XX:

Hello, I'm a hot pot chef, coming to 51 big families, and I hope to make more friends. I live in beautiful Sichuan. My signature is: be honest with people, attitude determines everything.

Personal profile: I have been engaged in teaching, teaching, guiding, making and formula research of Sichuan hot pot, Sichuan-style braised dishes and maocai technology management for a long time. Insist that mediocre chefs are only followers of dishes, and accomplished chefs should be creators of dishes and leaders of popular dishes. Only with unique features can we create unlimited business opportunities. According to rich experience, modest attitude, profound foundation and consciousness of pursuing characteristics, we have developed a unique formula and unique flavor by absorbing the strengths of various schools, taking the essence, eclectic, operating alone, quantifying the formula, practicing for many times, striving for perfection and continuous improvement. I have personally served as a chef in Chengdu, Zhengzhou, Hubei, Northeast Hebei, Tianjin, Guangdong and Shenzhen, and my superb skills, unique varieties and attractive flavor are deeply loved by consumers. Guidance and training places include Dalian, Tianjin, Hebei, Shenzhen, Changchun, Shaanxi, Sichuan, Shandong and other places, among which many students have run hot pot restaurants or maocai stores with booming business and are very familiar with the development trend of catering.

Hotpot: Chongqing Hotpot is the main hotpot, and the hotpot in Chengdu, South Sichuan, East Sichuan, Northeast China and Northwest China is integrated to develop a unique formula and flavor. Teach hot pot raw material knowledge, taste dish making, traditional hot pot, special hot pot formula, making method and hot pot management knowledge.

maocai: maocai is a cooking method in which soup marinated with special base and special fresh soup is boiled, and the processed raw materials are put into a bowl after boiling, and special seasoning and marinade are added for people to eat. The finished dishes are spicy and delicious, soft and smooth, with a long aftertaste, fast and cheap, and are deeply loved by people. Such as hair powder, also known as spicy powder, hot pot powder and so on. Teach recipes and making methods. -

service content: to teach entrepreneurs and enthusiasts who start or start to operate hot pot, braised dishes, maocai, Sichuan hot pot, Sichuan-style braised dishes, maocai and other production techniques, recipe provision, variety planning, business knowledge, etc. Make chafing dish, marinade, maocai sauce, contract kitchen, introduce chefs, etc.

thank you! About Cooking Self-introduction Part III

Dear XX:

A native of Hengyang, Hunan Province, majoring in cooking management, graduated from Hunan Commercial Technical School and was born in 21XX. I worked in the kitchen in 2113. Main work experience:

In May of 21xx, I studied as an apprentice in Hunan Jinji Hotel.

21XX worked as the chef of Yongxing Hotel of Hunan Yongxing Group in August.

21XX worked as executive chef of Fujian International Hotel from October to 21xx, during which he successfully planned Suimanyuan Hotel in Hunan, Xiangshui Family Hotel in Kunming, Fish and Goose Harbor Hotel in Dalian, etc., and participated in many national cooking competitions here.

from August 21xx to 21xx, I worked as the executive chef and technical director of the famous Hunan chain store. During this period, he successfully planned franchise chain in Hunan, Guangdong, Shanxi, Henan, and other places

and participated in national cooking competitions many times here.

kitchen management:

1, unity, friendliness, understanding and moving forward

2, earnest work+attitude determines everything+professionalism+thoughts explain everything

3, kitchen morality+cooking skills+being a person = success

4, keeping food+caring+remembering

.

(1) the knife is not skilled and it is not allowed to be produced

(2) the taste is not right and it is not allowed to be produced

(3) the temperature is not enough. Don't produce

(4) Not cooked, don't produce

(5) Uneven dishes, don't produce

(6) Unclean dishes, don't produce

(7) Not enough weight, don't produce

(8) Not bright colors, don't produce

(9) Loading. I can control the cost accounting well, and I have some experience and opinions on the management of the kitchen, the development direction of the catering industry and the business ideas. I have always insisted on diligent efforts and continuous progress, and at the same time strictly demanded myself to constantly improve my own quality. I am serious and responsible for my work without carelessness. I have a first-class team of chefs who can take over various types of Hunan cuisine kitchens, and highly trained chefs who can be sent to all large, medium and small hotels to cook.

two: I have created a first-class chef team and an excellent management team from the kitchen for more than ten years. 1. Experienced in planning, successfully planned the opening of four-star famous hotels and hotels around the country and achieved success. Have a unique view on the location and planning of new stores. Choice is greater than hard work, and it's just in vain to choose wrong and try again. Good at seafood dry pot series, paper pot series, iron plate series and stone pot series. Sand pot series, tile series, wooden tong series, stir-fry series, etc., reasonable raw material nutrition collocation, color, fragrance and taste are all available, which will make your products memorable. Long-term practice of new product development, standardized production, according to market positioning, the development of catering products is optimized, and the research is extremely extreme. It has formed a complete set of corresponding product systems, and is good at researching and developing its own innovative dishes and special dishes. 5. After long-term practical training, I have practical experience in opening a business. I think there are no unsuccessful industries but unsuccessful enterprises. Although I am not the first, I am definitely the only one. Business philosophy: avoid convergence and take the road of individualization.

management characteristics: don't follow the crowd, and make features targeted, that is, the demand characteristics of customer groups. Product positioning: according to the reasonable positioning of local markets, every detail is rigorous. Yes, hotel management. Rich experience in kitchen cost control. Innovative marketing. Let the benefits of catering enterprises multiply.

three: my goal: to control costs and improve gross profit. Take the strengths of a hundred schools of thought and cook exquisite dishes. Break the traditional barriers, exchange and learn more, learn from each other's strong points, work together with Qi Xin, make progress together, and cater to consumers' tastes. Persevere in innovation and promotion, customers are God, and their satisfaction is our benefit. In short, we should stay ahead of time. We can't wait for the market, but should look for the market. Just let you give me a chance and let me give you a wonderful one!

thank you! ;