No matter in study, work or life, we often see the figure of self-evaluation, which often reflects the individual's understanding and attitude towards the self-worth and social value of life. So how is self-evaluation generally written? The following is my self-evaluation of the chef's resume (5 selected articles), welcome to share.

Self-evaluation of chef's resume 1 I cook in many high-end restaurants and large enterprise canteens. I have rich cooking experience and management experience, understand the operation of the whole kitchen post and arrange work for employees. I can control the cost according to the price of vegetables and make the best use of it. I am good at Cantonese cuisine, followed by Sichuan cuisine and Hunan cuisine, steaming, stewing, stewing and frying. Can independently complete the work from raw material procurement to finished dishes. Cantonese cuisine is salty, sweet and slightly spicy, paying attention to freshness, spicy, slippery, fragrant, crisp and loose, with a wide range of materials, which can be eaten by birds, animals, snakes and insects.

I learn from others' strengths, be determined to innovate and use flexibly, and introduce safe, hygienic, nutritious, healthy and delicious dishes with the needs of guests. I am a hotel chef, responsible for making expensive dishes, guiding cooking, ensuring quality, and dealing with various problems in the kitchen in time to make the whole production department run normally. Responsible for adopting customer feedback and making timely improvement and mediation. Responsible for developing new dishes.

Chef resume self-evaluation 2 short two-year secondary vocational life is about to leave. On campus, teachers' teaching, students' friendship and various influences. I gained a lot of knowledge. Know a lot of truth. I have gained a lot, and I am diligent and studious. Study hard and practice hard. Study hard cultural knowledge and professional skills. Abide by the code of conduct for middle school students. During my school days, I have been trying to cultivate myself into a compound talent. Over the past two years, under the careful guidance of professional teachers. I studied cooking, and a cold snap came. Carving. Pastry making, and actively participate in school skills competitions. Get excellent results. And obtain the qualification of intermediate chef. At school, I pay attention to improving my cultural quality. Through language. Count. English Computer exam.

Excellent grades, I actively participate in various cultural and sports activities, good health, sports standards. Psychologically, we should exercise a strong will, shape a healthy personality and overcome psychological obstacles to meet the requirements of social development.

I am lively and cheerful, like basketball, listening to music and surfing the Internet. I have served as a representative, study member and member of the raw material knowledge class in my class. Hard working and strong management ability.

As a secondary vocational student who is about to graduate. I know that the two-year life in secondary vocational schools only laid the foundation of skills and knowledge. I will face many challenges in the future. But I will overcome the challenge with strength and enthusiasm. Get experience from it and enrich yourself, so as to better realize the value of life. I will continue to work hard to cultivate myself into a qualified high-skilled chef!

Chef's resume self-evaluation 3 1. I have a strong sense of responsibility, strict with myself, meticulous, diligent and pay attention to personal hygiene. Can live in harmony with colleagues, coordinate and cooperate, and have strong service awareness and 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. I have a certain cost control ability, and I can make more and better cuisines within the scope of not overspending, which is favored by guests and praised by superiors, and is an example for my colleagues.

4. Strong management ability, rich experience in canteen management and meal management, familiar with the workflow of county-level officials' canteen management, and experience in logistics management of hotels or large enterprises.

I have many years of working experience in corporate canteens, I know how to open menus, and I can fry cauldron dishes, mainly Hunan, Sichuan and Guangdong dishes.

6. Food is the most important thing for the people: When I first came into contact with the chef industry, it was entirely out of a hobby. But slowly, the chef industry 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.

I have rich cooking experience and am familiar with the overall operation of the kitchen. I can effectively control the cost and make the best use of it. I am mainly good at Cantonese cuisine, followed by Sichuan cuisine and Sichuan cuisine.

We are fresh, nutritious, healthy and green. Taking ingredients as the center, combining the compatibility of tradition and innovation, learning from others' strengths, being determined to innovate and using them flexibly, so as to let customers enjoy the pleasure of food, thus surpassing the service spirit of self-improvement, respecting customers and treating each other with integrity.

I am optimistic and confident. I have no picky customers, only imperfect dishes. My persistent pursuit is to give full play to my existing work experience, keep learning, keep improving, keep innovating "there is no best, only better", pursue perfection, and provide customers with higher service quality and perfect food without regrets.

I have strong kitchen management ability, can control cost accounting well, and have some experience and opinions on the development direction and management ideas of kitchen management and catering industry. I have always insisted on hard work and continuous progress, and at the same time, I strictly demand myself to constantly improve my own quality, be serious and responsible for my work, and not be careless. I have a first-class team of chefs who can take over all kinds of Hunan cuisine kitchens, and a well-trained chef can be sent from the kitchen to the hotel.

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