first of all, let me explain: the template of the executive chef's job search resume can be found in the column of the resume template house under the job search forum www job94 com. The following points are extracted from the resume template of the executive chef. You can use these points in the work experience under your job search resume. Because it can make people more confident that you are experienced and competent for this job, I won't say much about the details of the resume template.

1. Assist the superior to work and formulate and implement various rules and regulations:

(1) Assist the manager of the catering department (deputy manager) to take charge of the production and management of Chinese and western kitchens in an all-round way, and provide all kinds of relevant information and his own suggestions for the manager of the catering department or the hotel management department in time.

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

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

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

(5) Strictly implement the Food Hygiene Law of the People's Republic of China, assist the food hygiene inspection to do a good job of food sample retention and testing to 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 a timely manner by using one's own knowledge and skills, and be a good consultant for the purchasing department, warehousing department and accounting department;

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

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

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

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

(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 all departments, types of work and posts in the kitchen, and supervise their correct operation;

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

(3) Organize employees to carry out professional training, organize activities such as research on dishes, 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, people and customers, and coordinate and obtain all kinds of help in a timely manner;

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