Hotel Executive Chef Personal Resume

Time flies, a new round of recruitment is beckoning us, this time you need to start writing a resume oh. In order to make you no longer for writing resume headache, the following is my help you organize the hotel executive chef resume, welcome to share.

Hotel Executive Chef Resume Part 1

Basic Information:

Name:

Gender:

Height:

Ethnicity: Han

Date of Birth: August 7, 19xx

Current Residence.

Work experience: 19 years

Domicile:

Title: National Senior Technician Highest

Education: College

Specialty: Chinese cooking and hotel management

Further education background: China Culinary Association Training Center Hotel Chef training, 5S system management training, professional managers.

Specialty:

With international five-star hotels and high-end catering clubs, in the kitchen of the various departments of the operation, coordination, management training, specializing in the new style of Chinese cuisine, the fusion of dishes, the mood of the dishes and cultural catering and packaging of dishes.

Learning experience: was trained by the China Culinary Association Training Center "senior technician" and received a certificate of completion of the "national senior technician title", the Hong Kong Five Association training, executive chef training in the hotel industry

Hobby: like to read a variety of food and beverage fashion books and management books, hobbies travel, photography, sports.

From the art of experience: willingness, dedication, enterprising, the pursuit

Honors and titles: National Senior Culinary Technician, China Culinary Masters China Culinary Association members, Chinese celebrity chef, 07 years were included in the "China's contemporary celebrity chef", celebrity chef dish innovation club members, invited reporters, 09 years of China's top ten outstanding youth in the catering industry, the Hotel Association in 2010, the Gold Medal Chef, the capital of the first young culinary artists, green culinary ambassadors. Culinary Artist, Green Culinary Ambassador, 2011 was included in the "Beijing Contemporary Famous Chefs", and won the 2011 - 2012 National Hotel Industry Top Ten Executive Chef (and has been in Beijing TV, Southern Daily, International Finance News, Beijing Morning Post, Xi'an Business News, Zhejiang Market Herald featured report), 2012 China Food and Beverage senior planning experts, has been in the "Chinese Cuisine", "China Chef He has been published in China Cuisine, China Chef, Oriental Cuisine, New Western Cuisine, Celebrity Chef, Gourmet Window, the well-known financial magazine "Money Weekly" Culinary Daredevil column interviews, and other professional magazines and management insights.

Work experience: 93 years engaged in catering work so far, there are 19 years of on-the-job work and catering preparation and management experience.

Has been in Tianjin Eiffel Hotel (foreign-related), Jubao Fishing Harbor (special restaurant Beijing well-known restaurants), Kaiyuan Mingdu Hotel (under the Kaiyuan Hotel Management Group, the National Hotel Management Group five, Platinum Five Stars) Jasmine Restaurant (new Chinese cuisine Beijing well-known fashion restaurant) Chengdu Zi Fei Club (cultural dining model, CCTV list of enterprises, Zhuang language club group catering Executive Chef), Shandong Sheng Yuan International Hotel (belongs to Hongjia Group, platinum five-star, garden hotel, including VIP private international high-end club, during the period of service, leading the team to obtain the group's annual "Best Team Award" title) has served in the above units as chef de cuisine, executive chef, director of production and other positions.

Management mechanism: both moral and talent to use the qualification, moral and no talent training to use, talent and no moral refused to use the goal is based on the basis of the characteristics of the survival of the basis of the talent to win the basis of the innovation is the basis of the development of the management of the basis of the business.

Individual kitchen ideas insights: (comprehensively enhance the enterprise: quality, efficiency, image)

A kitchen management

1, combined with the actual situation of the hotel itself, the conditions of the development of a perfect management mechanism, rules and regulations.

2, management is difficult to manage people, so first of all, the business philosophy, management mechanisms, rules and regulations, after standardized training mechanisms, inculcated to the staff first to understand, and then implement, and then implement.

3, for employees to create a good working environment under the premise of the establishment of a perfect training mechanism for all levels of staff, and constantly allow employees to understand their own gaps on the basis of the existing, to improve their own business, skills level, the conditions for retaining employees does not lie in the investment of funds, but also in the enterprise can provide employees with adequate learning and promotion space, perfect welfare benefits, perfect training mechanism and a rich corporate culture and atmosphere.

These are the most important factors in the development of a new business.

4, standardization, standardization, talk about management has to mention the more popular five management, but also I personally more respected a management model, can be accepted by most of the enterprises. The main thing is to focus on its practicality, norms and standardization, which is what many companies lack, regardless of the future emergence of six T, three clean and so on. I think the practical simplicity is the main thing, looking at the chef community, low education, low quality, uneven technical skills, old-fashioned thinking, enterprising meaning poor, on the management of the great difficulties. So as a manager: I think it is most important to simplify the procedures, for the character of the staff, ability level to develop a way of working for them is the most important, the environment to change the staff, the staff to create quality, the enterprise to develop, the market to innovate, and we ourselves should seek to change, and constantly learn to improve the level of personal culture and quality, from the "formalized "to" act "and finally to" habitual standardization "to a store as a point, drive another store gradually towards standardization, standardization of excessive, for the steady development of the hotel to lay a solid foundation.

5, to create the enterprise's own characteristics of the management model, cumbersome simplification, simple quantification, standardization, goodbye to the problem out of the defects, the image of a win-win benefit, stimulate our sense of responsibility, the formation of an excellent corporate culture, so as to create a first-class image of the catering group.

6, incentive mechanism: through the improvement of the system, training mechanisms, incentives radical system, promotion mechanism, to improve the staff's work attitude, the implementation of the responsibility of the area of responsibility system, responsibility to the person, the effective implementation of the implementation of the executive force in the development and construction of the team, we strive to do, professional, professional, standardized, the establishment of a sound learning organization team, to improve the learning of the incumbent staff motivation and motivation, enhance the We will continue to work closely with you to develop your own business and to improve the competitiveness of your company.

Second, dish innovation ideas

There is no innovation, there is no way out, there is no continuation of food and beverage culture, cultural catering to enhance the vibrant development of food and beverage, individuals need to learn cultural knowledge, the same food and beverage also need to be culturally involved in the continuation of the development of the enhancement of our 5,000 years of bright culinary arts. Food without a fixed taste, the mouth is precious", multi-flavored, no definition of fashion and tradition, culture and dishes combined, dishes and the environment combined to taste as the center (the real taste of the ingredients themselves, the original taste) ancient for the modern world, foreign for my use, the use of root carvings, bonsai, flower arranging, pottery, porcelain, wood, bamboo, tea, seasonal fruits, flowers and plants, seasonal vegetables, ink and painting and so on a new rendition. With the continuous improvement of people's living standards, the constant pursuit of material life, for eating people have not only existed in the concept of eating well, eating well. Good and comfortable dining environment, eat out of taste, eat out of health, eat out of nutrition, leisure, comprehensively promote the concept of health, in front of the people, but also become the people's new pursuit. Less oil, less salt, less sugar, high blood pressure, high cholesterol, high blood sugar, so that people stay away.

Therefore, the innovation of dishes, nutrition is very important, the traditional way of production and collocation, not can not change but according to the needs of consumers and the market to make appropriate adjustments, so that it is more in line with the concept of people's health consumption. So there is today's new school, fusion, mood dishes produced, of course, but also can not be separated from people's understanding of catering culture, cultural catering and enhancement. So we are strengthening the catering culture, cultural catering at the same time, but also give each dish should have cultural connotations, in the dishes with the summary and use of color, aroma, taste, shape, ware, meaning, reason seven words of dish creation concept, pay attention to the sense of hierarchy, three-dimensional sense, sense of art. The combination of Chinese and Western dishes, first of all, we should also pay attention to the combination of culture, understanding of culture, understanding of the characteristics of raw materials and the flavor, in order to match the visual, nutritional meet the needs of today's people, so that each dish is the chef's. Works, but also a work of art. Each dish is a chef's work and a work of art.

Inspiration and source of creativity: as an administrator, in addition to good management in addition to participate in the creation of good dishes and food, to deal with the constant demand of consumers. This will need to maintain a good state of mind and a sense of innovation, relentless pursuit, and enterprising, creative inspiration comes from nature, society, life, and around the little by little, good dishes and ideas are often covered in which the key lies in how you are mindful of the discovery. Therefore, we need to change our thinking, learn to go out and take in, can not stick to the rules, closed-door car, we need to take the initiative to come out of the kitchen, to understand the market, understand the customer, understand your opponents, but also to enhance their skills in all aspects, in order to achieve harmony with the various departments **** in order to achieve, think differently, and vigorously enhance the performance of business management.

Practitioner experience: choose the catering industry, should also be influenced by the family. My grandfather, two uncles old aunt, cousin, and brother are engaged in the catering industry. Since childhood are in such an atmosphere, life and growth, in the minds of parents and the elderly, the industry door bar is relatively low, there is the concept of choosing a chef to retire for life, because the industry and eat have a relationship, even if the old is not worried about starvation. At the same time also because of the conditions of the family was not good, in order to help parents to share some of the very young tried to cook at home, nonetheless also know that do not do very well, but can make parents in the hard work after returning home, have a mouthful of hot meals, the heart still feel a great sense of accomplishment, of course, to this day, the heart is still the most favorite mom's cooking, I believe that the taste of the mother is the world's most beautiful taste, I believe that the mother's taste is the most beautiful taste. I believe that my mom's flavor is the most beautiful flavor in the world, and that "the most simple food graces the whole life". At the same time, with the deepening of the understanding of the dishes, gradually also more like this industry, the more you do the dishes, the deeper the understanding, and finally feel the dishes and the fusion together." Until today, I am very grateful and thankful for my choice at that time, this career has brought me fun, harvest, change and enhancement, so that the individual has become calm and steady at the same time has become a turning point in my life, of course, this also strengthens my love and persistence to this industry.

Professional chef's motto: to make the distinguished guests to the hotel in the tasting dishes at the same time can enjoy in the art, visual, cultural, value-for-money feelings, experience five thousand years of bright cultural catering and catering culture of the profound, is the greatest honor and satisfaction of my life.

Basic Information

Name:

Nationality:

Current Location:

Nationality:

Household Location:

Height:

Marital Status:

Age:

Position Applied for p>

Position:

Years of experience:

Title:

Type of job search:

Available date:

Monthly salary:

Preferred working area:

Working experience

Company: Tianjin Xiaonangguo Start Date:

The company is located in Tianjin, China. Years：2003-08～2005-01

Company Nature：Industry：

Position：-Cook

Job Description：-Positive and serious, have to go in! Have a good sense of group cooperation and positive work of the energy!

Reason for leaving: expiration of contract

v Educational Background

Graduated from: Shaanxi Adult Technical School

Highest Level of Education: Junior College Graduated from: 2003-10-01

Majors Learned: Chef Majors Learned:

To be trained by Education and training experience

2003-02 2003-10 2003.10.15 Shaanxi Hanzhong Chef College chef level 2 qualification certificate

Language ability

Foreign language: English general

Mandarin level: good Cantonese level: general

Work ability

Work ability and other specialties

Have a good working attitude, can get along with others in harmony. Can actively do to obey the superior arrangement, more like innovation and learn new things, hope to have the opportunity to learn with the major organizations.

Detailed biography

Hope to work near Guangzhou! I hope to find a kitchen job in the near future, I am good at making Cantonese and Sichuan dishes, and I have learned to make fried western food. I'm good at cooking Cantonese and Szechuan dishes, and I've learned to cook Western-style fried food. I hope that those who are sincere will contact me soon!

Hotel Executive Chef Resume Part 3

Name:

Current Location: Baiyun District Age: 34 years old

Household Location: Baiyun District Nationality: Chinese

Marital Status: Married Ethnicity: Han Chinese

Training Certifications: Not Attended Height: 170 cm

Badge of Integrity: Not Claimed Weight: 69 kg

Talent assessment: not assessed

My specialties:

Job search intention

Talent type: general job

Position: hotel/hotel manager: General Manager, hotel/hotel manager: Resident Manager, hotel/hotel marketing: Marketing Director

Years of experience: 13 Title: No title

Job Search Type: Full-time Available date: anytime

Monthly salary: Negotiable Hope to work in: Guangdong Province, Jiangsu, Zhejiang

Work experience

Guangzhou City, Haizhu District **** Holiday Inn Start Date: 2010-05-14 ～ 2010-06-15

Company Nature: Private enterprise Industry: Hotel / Tourism

Position: General Manager, Hotel Manager, Hotel Marketing, Hotel Marketing Director

The General Manager, Hotel Manager, Hotel Marketing, Hotel Marketing Director

Position: General Manager of the hotel

Job Description: 1. Responsible for the overall management of the hotel, under the travel, catering (500 meals), KTV, Fruit Grove Park, Fruit Grove restaurant, follow up on the preparation of catering, KTV, Fruit Grove Park, as well as the recruitment and training of personnel.

2. Carry out the development of hotel system, staff manual and workflow, reward and punishment system.

3. The hotel's marketing strategy in terms of repositioning, new meeting rooms in order to facilitate the development of conference tours, the original room types, room rates, marketing agreements and external promotion of the caliber of the re-amendment, in order to highlight the selling point, leading the marketing department to do a good job of travel agencies and intermediaries to develop and maintain.

4. Reason for leaving: was misrepresented plateau has operating conditions, commission can not be realized, in addition to the department manager, backbone personnel and supporting not in place, the boss wants to have a substantial performance improvement, but is not willing to invest in manpower and material resources as soon as possible.

Reason for leaving:

Guangzhou Yinhai Bai Ling Hotel (according to the four-star decoration of business hotels) Start Date: 2008-09-01 ～ 2010-04-10

Company Nature: State-owned enterprises Sector: Hotel / Tourism

Position: Housekeeping Manager (Branch General Manager)

Job Description: 1. Implementation of the branch general manager duties, directly responsible to the general manager of the hotel management company, enjoy the branch general manager treatment, since joining the work performance and performance at the time of departure by the company's highly recognized, and for me to issue the relevant text of the separation certificate, proved to be professional, create very good economic benefits, work seriously and conscientiously, as well as the specific job duties and wishes;

2. Management Front office, guest rooms, sales, engineering, personnel, procurement, other financial, nightclubs, Chinese restaurant, security department for coordination, assistance in management, such as the Chinese restaurant part of the menu development, translation, restaurant breakfast service management;

3. Hotel implementation of commissioned management, on behalf of the hotel management company to coordinate with the owners of the relationship;

4. Changing the previous positioning of the marketing, and personally formulate effective Marketing strategy, in the hotel marketing strategy development to play a leading role in innovation, from time to time for the review and adjustment of marketing strategy, such as April 2009 began to last a year's turnover than the same period last year, and the room rate of more than 70%, in November 2009, the room rate of 91%, the revenue than the same period last year over nearly 370,000 in January 2010, the room rate of 85%, the income is more than double that of the same period last year. Doubled more than 474,000, more than the highest income over the opening 6 years also exceeded nearly 180,000; in the financial crisis, can achieve better results than the 08 Canton Fair, which in April 2009 exceeded 100,000 yuan of guest room revenue, 09 May and October than the same period of the previous year exceeded 350,000-360,000 yuan of revenue, reaching the highest turnover since the opening of the five years The highest turnover in the same period since the opening of 5 years;

5. To carry out the preparation and translation of the hotel's website and the hotel's promotional materials.

Reason for leaving: performance, and then set the target commission, salary can not be improved.

Guangdong Jieyang Rongjiang Hotel (Jieyang listed super five-star hotel) (nearly 400 rooms) (key government reception units) Start Date: 2007-12-01 ～ 2008-08-18

Company Nature: Private Enterprise Industry: Hotel / Tourism

Position: Director of the Department of Housing (Vice President / management of the Department of Recreation and Sports and participate in the departments of marketing and promotion and operations)

The hotel is located in the heart of the city of Jieyang. (Marketing promotion and operation)

Job Description: 1. Responsible for the overall operation of the housekeeping department, as well as the management of nightclubs, saunas, foot baths, catering and other business departments of the welcome staff, to assist in the marketing promotion of the above departments. The Housekeeping Department has Front Office, Guest Room, PA, Laundry, Shopping Mall, Recreation and Sports Department and Integrated Greeting Department (Consultant and Door Girl of all hotel departments), which is responsible to the General Manager/Executive Director;

2. Reception of national, provincial and municipal leaders for many times;

3. Steady increase in turnover of the guest rooms.

Reason for leaving: personal reasons

Ramada Plaza Guangzhou Jiahong (a five-star hotel franchised by Wyndham Hotel Group, the second strongest hotel group in the world, with 326 rooms) Starting date: 2006-03-01 ～ 2007-04-13

Nature of the company: private sector Affiliated industries: hotel/tourism

3. Become the main contributor to the case study column of the hotel's store newspaper, Jia Hong Style;

4. Help guests solve problems many times and get their thank you letters;

5. On average, there is at least one feasible suggestion per month that has been adopted and implemented by the hotel, such as suggesting the installation of double acoustic glass to improve guests' comfort and turnover rate; Sharp market sense, suggesting to the sales department to improve guests' comfort and turnover rate during the college entrance exams. During the college entrance exam period, proposed to the sales department and the cooperation of the nearby colleges and universities to improve the room rate, from the original usual 15% to 70%.

Reason for leaving:

Foshan Nanhai Prayerfu (Xianhu) Hotel Start Date: 2003-07-05 ～ 2005-12-20

Nature of the company: wholly foreign-owned Affiliated Industry: Hotel / Tourism

Position: Senior Lobby Assistant Manager, Assistant Manager of the front desk (hall) (2 years)

Description of work: 1. The hotel's preparatory stage and the official opening, to assist the general manager to carry out the hotel's various departments of service quality supervision and guest opinion collection and feedback, participate in the hotel duty;

2. Many times to help guests solve problems, and get their thank you letter;

3. Took over the boutique store and May after the construction of the convenience store personally, both the second month began to turn the loss into a profit, the annual average daily turnover increased to two times the original and five times the original respectively. The average daily turnover increased to 2 times and 5 times the original;

4. Once opened up a number of groups to stay in the hotel;

Reason for leaving: return to Guangzhou after marriage development

Yajile Group Yajile Hotel (quasi-five-star hotels) in Zhongshan, the start and end of the year: 2001-05-01 ～ 2003-06-30

Nature of the company: a private enterprise industry Hotel/Tourism

Positions held: Assistant Lobby Manager (Night Manager), Housekeeping Manager (1 year)

Job Description: 1. Assisting the General Manager in the supervision and feedback of the quality of service of the hotel's various departments, and participating in the hotel on duty;

2. In the preparatory stage of the hotel, assisting the Front Office Manager to manage the department, training the receptionist and the cashier, and the staff of the concierge department, responsible for the English training of the housekeeping department and also responsible for the training of English language staff. Responsible for the English training of the housekeeping department and do telephone customer sales work;

3. Through the random inspection of the room to catch the work norms, to improve the level of operation of the room attendants, and then because of the night duty for the era of management of the housekeeping department is outstanding, was nominated for transfer to the new manager of the housekeeping department.

Reason for leaving: read the University of Guangzhou's English 6 class is not convenient

McDonald's, Garden Hotel, Guangzhou Start Date: 1997-08-17 ～ 2001-04-15

Nature of the company: Other Industry: Service

Positions: McDonald's restaurant assistant manager, receptionist

Description of work: 1. ...In the Garden Hotel to the Food and Beverage Department of outstanding performance by the Department of praise and favor, in the Front Office Department to sell higher level rooms and get a higher bonus.

2. Helped the McDonald's restaurant manager turn the restaurant around for the first time in 6 months after 2 years of operation (it usually takes 5 years to start making a profit).

Reason for leaving: personal development

Educational Background

Graduate School: Guangzhou Radio and Television University

Highest Education: Junior College Degree Obtained: University English Certificate IV Graduation Date: 1997-07-01

Specialty: Tourism and Hotel Management Specialty:

Beginning Years Months Ending Years Months School ( Institution) Major Obtained Certificate Certificate No.

1995-09-01 1997-07-01 Guangzhou Tourism Vocational High School College Certificate of Tourism and Hotel Management, University English 4 -

Language Proficiency

Foreign Language: English Proficient Cantonese Proficient

Other Foreign Languages: Japanese 4

Mandarin Proficiency: Proficient

Other Foreign Languages: Japanese 4

Chinese Proficiency: Japanese 4 Language Proficiency: Proficient

Other Expertise

Sincere, easy-going, meticulous, innovative, dedicated, professional, pioneering and progressive. Points of view, English, marketing, hotel and travel, catering, leisure and entertainment departments of service quality management and improve, revenue management is a strong point, there are star rating experience and international hotel management companies introduced to the network. Welcome to run a bad business contact and employment.

Fluent in spoken English, can be used as a working language, sincere for the company owners to think about the problem in a practical way, to provide the hotel people, money and material rational use of the proposal to obtain a good return on investment and greater profits, can diagnose the bottleneck of enterprise development in a short period of time, to improve the operation, and has achieved a certain amount of work achievements, proved to be able to develop a strategy to counteract the defeat of the financial turmoil based on the actual situation of the hotel. The impact of the financial turmoil on the hotel industry, the results achieved by our hotel is evidence. Familiar with the hotel industry, catering, leisure and entertainment departments before and after the construction of the operation, staffing, facilities planning, know the feasibility of the hotel project and some key details of the preparatory work for the hotel's future operations and the importance of investment recovery, familiar with how to carry out the implementation of the hotel; I hotel market acumen, good at the hotel market analysis, can accurately for the price positioning of the hotel products, as well as the development and implementation of marketing strategies, and at the same time, by improving the overall operation of the hotel, the hotel has achieved results is evidence of. I am good at hotel market analysis, can accurately for the hotel product price positioning, as well as the development and implementation of marketing strategy, at the same time through the improvement of the overall operation and management of the hotel, the implementation of effective marketing and internal management to consolidate the marketing effect and maximize profitability. In addition, find problems, strong execution, no matter for any hotel services, work is serious and responsible, meticulous. 1997 August formally engaged in the hotel so far, in 2001 began to grasp the hotel service quality management and improve (9 years of practical experience), has served as deputy manager of the restaurant, guest room manager, manager of the front office department, the director of the Department of Housing (vice president/manager of the Department of Sports and recreation and participate in the marketing and promotion of the various departments and operations), hotel general manager (2.5 years of relevant management experience). General Manager (2.5 years of related management experience), related work experience of nearly 13 years, have achieved good results, I have helped Chinese and foreign guests many times to solve the problem, and get their letters of appreciation.

Individual self-evaluation

Introduction to the hotel business philosophy and food and beverage management

First, the business philosophy killer:

In the software, "people-oriented", focus on the guests and employees feel, expect to be happy through the spirit of the staff for the guests to serve the guests to the guests need for the Market-oriented: on the one hand, play the card of friendship and goodwill, strengthen the relationship between enterprises, employees and consumers, dissatisfaction into satisfaction, disadvantage into advantage, on the other hand, pay attention to the details and quality of service, service products continue to introduce new products to enhance the hotel's reputation and popularity;

In terms of hardware, according to the competitive market environment, to understand the majority of the important sources of the guest's need to carry out an annual 3 -5% of the fixed asset cost of capital investment, to achieve "no one I have, I have my own superiority".

In short, through the implementation of hardware and software together to grasp the effective marketing and internal management of the two-pronged approach to consolidate the marketing effect and maximize the profitability of the strict situation, focusing on the implementation of the implementation of the implementation of the "no marketing is the most effective marketing" of the highest level.

Second, food and beverage management

- as a catering business should focus on food safety and hygiene, from food acceptance, production, processing, storage, transportation, sales and cooking, eating process in all aspects of the establishment of food safety system (system and implementation).

-- Guide service personnel according to the guest's accent and communication to identify the guest's local tastes, and inform the chef to deal with the appropriate dishes taste, so that guests have "this restaurant chef as if our hometown people" feeling.

-- In the holiday text messages to members and acquaintances to sympathize, according to the guest's preferences every month to send relevant text messages to the guests, provide relevant reference information, seize the right time to greet the guests, for example, the weather changes also greet the guests, so that the guests remember us.

-- Focus on the service staff's service appearance, etiquette and manners, the establishment of a performance management mechanism to enhance the level of service, the service process focuses on emotional communication with the guests, in order to enhance the rate of return.

-- Set up a dedicated team to collect guests' opinions after meals (quality inspection, restaurant management, head chef), process standards and systems, and summarize the opinions for regular meetings on the theme of restaurant services, chef skills enhancement and development of new dishes to provide references and materials for discussion, in order to improve service, production and dish development, and ultimately increase the rate of return and turnover.

--Strengthen the promotional visits of business companies and wedding service companies, focusing on the development of banquets to establish a performance incentive mechanism and related sales team.

--Set up departmental managers, supervisors and departmental performance assessment rules and standards, and sign a letter of commitment.

The above are a few points of my rough talk, there are opportunities for detailed interviews and exchanges.

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