First of all, let me make it clear: you can find the self-introduction of the executive chef interview in the self-introduction room under the job forum www job94 com. The following points are taken from the self-introduction of the executive chef interview. You can use these points to explain your situation in the process of introducing yourself, because it will make people more confident that you have work experience and are qualified for this job. As for the details of self-introduction, I won't say much.

1. Assist superiors in their work, and formulate and implement various rules and regulations;

(1) Assist the catering manager (deputy manager) to be fully responsible for the production and management of Chinese and western kitchens, and provide all kinds of relevant information and suggestions to the catering manager or hotel management department in time;

(2) Presided over the formulation and implementation of various rules and regulations of the kitchen department, strengthened the assessment and inspection of kitchen chefs, and constantly improved kitchen management;

(3) Formulate annual plans and business training objectives for catering business, and earnestly implement them, constantly train employees to improve food production skills, optimize the quality of kitchen workers, and optimize catering business;

(4) To know the market competition in time, master the operation of the hotel and the supply and demand of the products of the department, and formulate and improve the strategy of the department in the market or industry;

(5) Strictly implement the Food Hygiene Law of People's Republic of China (PRC), assist food hygiene inspection to do a good job of food sample retention and inspection, and ensure food safety;

2. Process management and quality control:

(1) Analyze and monitor the purchasing, warehousing, cost accounting and price setting of food raw materials in time by using their own knowledge and skills, and be a good consultant to the purchasing department, warehousing department and accounting department;

(2) Participate in the renovation of the kitchen, be responsible for the management of various kitchen properties, and constantly introduce and digest advanced kitchen management skills;

(3) Supervise employees to use and maintain equipment, appliances and tools;

(4) timely design and organize the implementation of large-scale banquets and special activities such as participating in food festivals, and attach charts such as "food positioning", "restaurant decoration" and "food quantity" to implement the work of important banquets;

(5) Prepare or modify menus, banquet lists, food lists and related recipes according to different conditions and standards;

(6) To formulate the quality, quantity and operation standards of all products in this department, organize their implementation, and constantly maintain and improve them;

3. Staff management:

(1) Design reasonable and efficient working procedures and operating standards for kitchen departments, posts and posts, and supervise their correct operation;

(2) Evaluate the work of employees in this department, define rewards and punishments, and establish an effective incentive mechanism;

(3) Organize professional training for employees, organize activities such as food research, quality inspection, trial production of new varieties and peer exchange and learning, and update employees' knowledge in time to meet the changing needs of customers;

(4) Be directly responsible for the training plan of new employees and organize its implementation;

4. Internal and external communication:

(1) Establish a good cooperative relationship among departments, personnel and customers, coordinate in time and get all kinds of help;

(2) Unite employees, create a harmonious working atmosphere and create a comfortable working environment for employees.