Chef's job responsibilities
A, obey the leadership of the kitchen monitor, strictly abide by the operating rules.
First, abide by the rules and regulations, coordinate the relationship with related types of work, and complete the tasks undertaken by this position.
Two, familiar with and master the basic production technology of all kinds of dishes, color, fragrance, taste and shape must meet the quality standards.
Third, cook according to the menu drawn up by the kitchen monitor every day to ensure that employees can eat on time.
Four, in the process of cooking dishes, in strict accordance with the operating procedures, at the same time, according to the different eating habits of employees, cooking operations should be changed at any time to meet their needs.
5. Pay attention to personal hygiene when cooking, wash your hands when touching food, and strictly control hygiene requirements when operating.
Six, plan materials, elaborate, improve cooking techniques, improve production methods, so as to achieve good color, smell and taste.
Seven, assist the kitchen monitor to do a good job in the canteen, and participate in the formulation of next week's menu every Friday.
Eight, listen to the opinions of employees on food with an open mind, and study measures to improve food.
Nine, we should study hard and constantly improve our professional level and cooking skills. Ten, cooperate with all staff to do a good job in canteen hygiene.
Eleven, save electricity and water, do a good job in fire prevention, theft and prevention of food poisoning.
Twelve, shall not leave, have something to ask for leave to the monitor, agreed to leave work.
Thirteen, complete other tasks assigned by the leadership temporarily.
I personally recommend studying in new oriental cooking, Yunnan.
What is the responsibility of a chef?
1. Responsible for daily kitchen production forecast and work shift arrangement.
2. Organize and maintain an efficient kitchen production team, and participate in the development of kitchen staff recruitment plan.
3. Formulate and implement control measures to maintain the consistency of food quality and quantity.
4. Responsible for the daily inspection and supervision of kitchen business, rational use of manpower and assignment of tasks.
5. Constantly improve the appearance of food and dishes to stimulate my skills and cultivate employees' interest in learning cooking.
6. Be responsible for controlling the food cost and correctly predicting the production and picking quantity.
7. Responsible for cultivating and maintaining an excellent team of chefs and dispatching talented employees in time.
8. Assist the executive chef to design and improve the menu to make it more attractive and help promote sales.
9. Constantly put forward suggestions for improving food procurement methods, and be responsible for collecting, modifying and innovating various recipes.
How to write the highlights of chef's personal work
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 the job description of being a chef?
Responsible for cooking food well and quickly.
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 the chef's work unit
Then write the name of that small company! They are also members of the company!
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. Only when you are based on your work as a chef can you be happy and successful 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 work 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. ......
How to write the chef's work plan for the new year?
The chef's work plan for the new year should start from two aspects:
First, innovation. Because after a year, many dishes have been tasted by customers, we should tell them that they can innovate or pursue them with heart.
Second, the kitchen hygiene work. Because hygiene is the first in the catering industry, because all raw materials have to be imported, there must be a detailed arrangement and overall planning for the storage of raw materials and the cleaning of the kitchen.
Finally, the unfinished work can be completed this year in combination with the plan of last year.
Work plan is the idea and arrangement of the work to be carried out, such as proposing tasks, indicators, completion time, steps and methods. It is widely used in administrative activities. Organs, organizations, enterprises and institutions at all levels should make work plans and use official documents "work plans" when making arrangements and plans for the work in a certain period in advance.
How to write a chef's resume?
Personal calendar
Name: Wang Zuyi Gender Male Age: 26
Born 1980- 12-03, is the Han nationality married or not?
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 self-evaluation?
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.