Chef resume self-evaluation;

1. Strong sense of responsibility, strict with myself, careful, diligent and pay attention to personal hygiene. Can live in harmony with colleagues, coordinate and cooperate, have a strong sense of service and strong communication skills.

2. Active thinking, like innovation. I like to explore and improve new varieties of cuisines, so that they are full of color, flavor and taste.

3. Have certain cost control ability, be able to make more and better cuisines within the scope of not overspending, be favored by guests and praised by superiors, and be an example for colleagues.

4. Strong management ability, rich experience in canteen management and catering management, familiar with the workflow of county official canteen management, and experience in logistics management of hotels or large enterprises.

5. I have more than 5 years working experience in corporate canteens. I can open menus and stir-fry cauldron dishes, mainly Hunan, Sichuan and Guangdong dishes.

Does reading this chef's resume help you find a job? Zhanjiang Talent Network Tip: The self-evaluation of resume should be true, informative and vivid.

How to write a chef's resume? Do you have a model essay?

Personal calendar

Name: Wang Zuyi Gender Male Age: 26

Born 1980- 12-03, is the Han nationality married or not?

Address: Building 99, Baozitang Village, Heling Town, yuhu district, Xiangtan, Hunan.

Id card 43030280 1203205 Zip code 4 1 1202

Email [email protected] Tel: 15920649098

Work calendar

1998-2000 Apprentice of Changsha Jian 'an Hotel. Chef in Xiangtan Hehetang Hotel in 2000, and chef in Xiangtan Maoyuanchun Hotel in 200 1. From the same year to 2003, he worked as a chef (wok) in Yuhuan Hunan Restaurant in Pingxiang, Jiangxi, until he served as a chef. Since I came to Dongguan in 2003, I have been firewood in Chang 'an. Liaobu Dongting Fish Head King, Chef in Dongguan Hunan Bureau Restaurant. Chef and other positions.

Education and educational background

1993- 1996 graduated from xiang tang middle school in Xiangtan city 1996- 1998 Xiangtan city obtained the skill of chef level certificate (level 2 skill).

self-assessment

Have a unique hobby for food. China knows a lot about cooking, and is good at cooking Hunan cuisine and Sichuan cuisine. I have worked in the kitchen for ten years, and I have worked in cities all over the country, so I know more about the delicious food in various places. My happiest thing is that my product is recognized.

From the center of the kitchen

I am proficient in traditional Hunan cuisine and Maojia cuisine. Good at making Hunan local flavor dishes. Especially the Maojia cuisine series. Water fish series. Wild mushroom series. Hot pot crucible series. New Hunan cuisine; Pass on Sichuan food. Cantonese cuisine. Seafood production. Familiar with Jianghu dishes. I pay attention to kitchen ethics, respect posts and love the industry. Take the store as the home and be careful. I know Hunan cuisine. Hairy vegetables are aimed at promoting Hunan's food culture. I firmly believe that without good quality, hotels can't stand on their feet. Without first-class management, there will be no benefits for restaurants. My biggest experience from the kitchen in the past ten years is: to be the first person in the kitchen, we must be thrifty, take the store as our home and take customers as our god's professional spirit.

All right, answer me.

How to write the chef's work experience?

Now, as long as it can really be handled in different places and passed the trial nationwide,

Whether it is an electrician's operation certificate or a qualification certificate, we can help this.

If there is nothing wrong with your skills, then I can help you get one. Now it can be reviewed in different places, as long as it is really universal nationwide. So don't worry about not working in other provinces. If there is anything you don't understand in the process, just ask! I'd be happy to answer your questions.

Anyway, as long as it is a qualification certificate issued by the labor bureau, all provinces use the same. If you still don't understand, you can add cocoa consultation.

How to write the summary of the chef's work?

Importance of food safety, inspection and management.

There is no model essay.

The following is for reference,

Mainly write down the main work content, how to work hard and the achievements, and finally put forward some rationalization suggestions or new efforts. . . . . . .

Work summary is to let the superior know what contribution you have made and reflect the value of your work.

So you have to write a few points:

1, your understanding of the position and work 2, what did you do specifically?

3. How did you work hard and what things did you solve with your brain? Even if it's nothing, write something difficult. How did you solve it through hard work?

4. What abilities or knowledge do you need to improve in your future work?

5. The superior likes people who take the initiative to work. You should make all the preparations in your work, that is, the preparations in advance are as follows for your reference:

Summary is a comprehensive and systematic overall evaluation and analysis of the situation over a period of time, and analysis of achievements, shortcomings and experiences. Summary is a kind of applied writing, which is a rational thinking about the work that has been done.

Basic requirements of summary

1. Summary must have an overview and a description of the situation, some simple and some detailed.

2. Achievements and shortcomings. This is the main content of the summary. The purpose of summing up is to affirm the achievements and find out the shortcomings. What are the achievements, how big, how to use them and how to achieve them; How many shortcomings there are, what aspects they are manifested in and how they are produced should be clearly written.

3. Lessons learned. In order to facilitate the future work, we must analyze, study and summarize the previous work experience and lessons to form theoretical knowledge.

Summarize the precautions:

1. We must seek truth from facts, the achievements are basically not exaggerated, and the shortcomings are basically not narrowed. This is the basis of analysis and learning lessons.

2. Clear organization. This sentence is fluent and easy to understand.

3. Be detailed and appropriate. There are important things and minor things, so when you write, you should highlight the key points. The problems in the summary should be divided into primary and secondary, detailed.

Basic format of summary:

1, title

2. Text

Introduction: overview, overall evaluation; Summarize the full text.

Subject: analyze the shortcomings of achievements and sum up experiences and lessons.

Conclusion: Analyze the problem and make clear the direction.

Step 3 sign

Signature and date.

How to write a chef's resume

Hello, I think it should be written like this:

1, writing experience, focusing on work experience, inexperienced, focusing on the superb cooking skills learned before.

2, clear their own advantages, especially in some big hotels related work experience.

3. Give several big activities to show your ability.

4. Make a small gesture, don't exaggerate, and express that you will work hard and strive for perfection in the future.

Pure original, hope to adopt, thank you! Wish you success!

How to write a chef's resume is the most standard

pepper

Proper amount

The practice of vegetable spring rolls

1. Add cooking wine into meat stuffing, soy sauce, soy sauce, oyster sauce and pepper, mix well and stir vigorously.

2. Remove the roots from the vegetables, wash and drain them, and chop them up.

3. Add the minced vegetables into the meat, add salt to taste and mix well to make minced vegetables.

4. Mix some water starch in a small bowl for later use.

5. Spread the skin of spring rolls flat on the plate and put the vegetable stuffing on it.

6. Fold the bottom as shown.

7. After folding left and right, coat it with water starch.

8. Roll it into a tube and the spring rolls will be wrapped.

9. Fry all the wrapped spring rolls in the oil pan until the skin is golden, remove and drain.

How to write the chef's career life plan?

Chef, what are the basic skills?

Knife skill is the most basic skill of a chef. To be a good cook, practicing knife skills is the first step.

A good cook must have:

First, to be the highest level pursued by an excellent chef. An excellent chef must have good cooking ethics, and the ability and talent of a well-trained chef will make the chef succeed and make achievements in the industry. Therefore, cooking ethics is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I am recognized by everyone in the industry, and I can't do without asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements: first, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it, and only when you are based on the work of a chef can you get joy and success in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove and so on. The job of each post is to lay the foundation for a good cook, and the exercise process of each post should be based on its own post, not afraid of being dirty and tired, and not eager for success, which is the basis for cultivating chef morality. The second is to strive for Excellence. To be a chef, you must not have a holiday. Every dish has to go through a strict process. Without one process, the dish can't meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be chefs, they must be down-to-earth and strive for perfection. Third, be modest and prudent and persevere. China's cooking has a long history and is profound, which is endless for everyone who is a chef. If you don't win the gold medal in the competition and are awarded the title of master in the industry, you can be carefree. It can be said that you have reached the peak, so you must persevere, so as to win without arrogance and lose with grace. The party keeps making progress. Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality is the improvement of cooking level and the joint efforts of cooking colleagues. Only by discussing, helping and encouraging each other can chefs promote the progress of the industry. At the same time, we should realize that the prototypes of most dishes are created by predecessors, and our skills are accumulated by predecessors' experience, so we should respect our predecessors, learn from them and be friendly to our peers.

Second, to be an excellent chef, you must have excellent cooking skills.

Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learn art from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic things, step by step, and have an insatiable enthusiasm. Especially now, food consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should learn from each other, learn from each other's strengths, learn from each other's strengths, and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. In my 40-year cooking career, * * * has trained nearly 1,000 students, of whom 100 has become a senior chef and a technical backbone of hotels, guesthouses, restaurants and restaurants. I think a chef should contribute to the development of cooking after he becomes famous. He shouldn't regard his cooking as his personal wealth. He should pass on what he knows to those who love his job and industry without reservation, and train more studious students and apprentices with bright future.

Third, to be an excellent chef, you must be full of affection for the enterprise and customers.

When I talk about feelings, I should give priority to promoting development and meeting customers' needs in my work, put my personal interests behind me and work with feelings. I think this is an indispensable quality for a qualified chef. What is emotional work? First, you should feel "home" to the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise cannot do without a team of highly skilled chefs. Similarly, the master also needs the backing of good enterprises. It is the bounden responsibility of the chefs to make the enterprise bigger and stronger. At present, a few chefs are influenced by bad social thoughts, and simply pursue economic interests, which is not good for enterprises. As a chef, if you can take charge of the enterprise, invest more, pay more, and make suggestions for the development of the enterprise, you will certainly make extraordinary career in an ordinary post. The second is to have "friends and relatives" friendship with customers. We often say that the customer is God. To meet the needs of customers, we need to observe carefully, study their psychology carefully and control their consumption trends. ......

Help write a chef's resume.

1. In good health, with health certificate and chef certificate.

I have ten years working experience in the company canteen.

3. Know what you will fry if you make a single order (I don't know what you will fry if you add this)

4. Strong communication and coordination skills, strong expression skills and problem-solving skills.

5. Good team spirit

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Working ability and specialty: Have a certain sense of responsibility for work and be strict with yourself. Pay attention to hygiene, get along well with colleagues, have strong communication skills, like to explore new cuisines in life, and match colors, flavors and fragrances in place.

Have a certain cost control ability (the boss likes this best), and make varieties of cuisines within the scope of not overspending, which is favored by guests.

Strong cooperation ability, experience in canteen management and catering management, familiar with the relevant processes of canteen management, profound work experience and logistics management experience of large enterprises.

Careful, hard-working.

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Write down your work experience, where you have worked and how long you have worked here.

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Write a self-description here, what, where and where you graduated (urge me)

Think of an advertisement: Chef's hot industry, chef's high salary, professional chef never loses his job, O(∩_∩)O

-Well, it's all my hard work, word for word. Do it yourself!

How to write the work experience certificate of foreign chefs?

Different countries write different words according to where you go. Briefly write this certificate: XXX, date of birth, ID number, passport number, time and place, and what you are mainly responsible for. Then the name and address of the work unit, the name and telephone number of the contact person, and then the seal of the work unit and the signature of the contact person are needed. This is the simplest, but it depends on the country.