Chef Resume Template-Basic Information
Last name:
Sex: male
Ethnic group: Han nationality
Date of birth:1Mar. 979 1 1 day.
Certificate number:
Marital status: married
Height: 172cm
Body weight: 68kg
Household registration: Zigong, Sichuan
Current location: Shanghai
Graduation school: Zigong No.5 Middle School in Sichuan.
Calendar: high school
Professional Name: Cooking Graduation Year: 1996
Working years: more than 10 years. Job title: senior title
job intension
Job Nature: Full-time
Job category: catering/entertainment-executive chef/head chef
Catering/Entertainment-Chef
Job title: Executive Chef; Chef; chef
Work area: Ganzhou, Jiangxi; Yingtan, Jiangxi; Ji ' an, Jiangxi
Treatment requirements: 5000 yuan/month can be negotiable; Need to provide housing
Arrival time: within three days
Skill expertise
Language ability: poor English; Putonghua is average.
educational training
Education experience: school education at the time.
1September 1993-1July 1996 No.5 Middle School in Zigong, Sichuan
Training experience: certificate of time training institution
2007 1 Month-February 2007 Senior Chinese Cooker of Sichuan Food Service Corporation
business experience
Other information
Self-evaluation:1March, 1994 to1September, 1995, worked as a deputy cooler in Tianxiang Hotel, Zigong, Sichuan, 19951October to 19961February in Jinyinchuan, Urumqi, Xinjiang. 1 March 1997 to1September 19981month served as the chef of Sichuan cuisine in Xiamen Fujian Military Region Guest House,1March 1998 to1June 1999 served as the chef of Weiyuan Qinglong Mountain Villa Hotel in Neijiang, Sichuan,/kloc-0. From June, 2000 to October, 2003, he worked as the executive chef in the four-star postal hotel in Shigatse, Tibet, and from May, 2003 to October, 2004, he worked as the executive chef in the Fushun Ji 'an Hotel in Zigong, Sichuan. From March, 2004 to October, 2006, he worked as the head of Shanghai Music Sound Hotel. From October, 2006 to July, 2007, he served as deputy chef in Weiyuan Hotel, Neijiang, Sichuan (Samsung), vice chef in Huidong Hotel, Zigong, Sichuan (four-star) from September, 2007 to May, 2009, and executive chef in Bolt Business Hotel, Chengdu, Sichuan. Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Jiangsu and Zhejiang cuisine, Hunan cuisine and Shanghai cuisine are clear and chest-catching. It can be said that Sichuan and Sichuan flavors make generals, and Xiaoxiang cuisine breeds emperors.
Development direction: you can start with the chef, and then be the chef to the executive chef.
Other requirements: normal welfare treatment, opportunities to go out for study and study, and exchanges with counterpart hotels.
Contact information
Tel:137955 * * Mobile phone number:
E-mail: [email? protected] (OICQ)：78*****
Mailing address: Group * * of * * Jiacun, * * Town, Zigong City, Sichuan Province.
Chef's resume template two profiles:
Name: Zhang Haisheng (Zhang Jianhua) Gender: Male.
Nationality: China Nationality: Han Household Registration: Xinyi
Age: 24 Height: 178CM Weight: 65KG
Education: junior high school major: catering work experience: 9 years
Technical title: Senior Chef and Junior Nutritionist
Personality characteristics: bold and honest: full of justice: earnest: strong sense of responsibility: enthusiastic and helpful;
Favorite dishes: Cantonese dishes: health dishes: private farmhouse dishes: French dishes: Italian dishes:
Professional motto: create the most delicious feast for kitchen artists with inspiration;
personal experience
20 15 years Shenzhen Jiaji Restaurant Apprentice:
In 20 15 years, Shenzhen country food and beverage group co., ltd. delivered the goods? Chopping board (five-star green hotel)
20/kloc-Guangzhou Laili Hotel chopping board "Shenzhen Jingyang Hotel Beer in the Second Half of the Year" in the first half of 0/5 (Samsung)
20 15 years Dongguan Guangkai Garden Hotel Garden Hotel? Cutting board (platinum five-star)
20 15 years Shenzhen Dongheng Holiday Hotel? Time Beer (Samsung) Houdiao Donghua Holiday Inn Tail Pot (four-star)
20 15 Tianjin Green Times Ecological Hotel (Samsung) wok: Chef of Shenzhen Guanlan Dingji Restaurant in the second half of the year.
20 15 years Hainan Taihua Hotel (four-star) Erguo: Director of Chinese food in Juxiange, Shenzhen Sunshine Hotel in the off-duty year (platinum five-star)
At the same time, it contracted the Chef of Shenzhen Good Times Restaurant in 20 15: Chef of Shenzhen Yuanxuan Pavilion in the Second Half of the Year.
20 15 Four Points by Sheraton Shenzhen Hotel (Sanguo) also contracted the Chef of Shenzhen Ganoderma Private Cuisine.
20 10 till now, production director of Tianjin gluttonous feast catering co., ltd.
Internship experience:
Shenzhen Shajing Garden Hotel (Samsung) Sheraton Dameisha Hotel Shenzhen (Platinum Five Star)
Shenzhen Daoxiang Restaurant (Diwang Branch) Shenzhen Intercontinental Hotel (Super Platinum Five Stars)
Dongguan CITIC Golf Club Shenzhen Xiyuexuan Restaurant, etc.
Personal evaluation:
Food is the most important thing for the people: I was completely in a hobby when I first came into contact with the chef industry. But the gradual chef industry is not just my hobby.
But to be my career. The kitchen has become my soul, ensuring that each product has its own characteristics; Pursuing perfection and never being satisfied,
Always strive for perfection.
Contact information:
Chef's resume template 3 Hunan Hengyang, majoring in cooking management, graduated from Hunan Business Technology.
/kloc-born in 0/979. I have been a cook 13 years. Main work experience:
1May, 1994, studied under the tutelage of Hunan Jinji Hotel.
1August, 1997, served as the chef of Yongxing Hotel of Hunan Yongxing Group.
2000 1 month? In 2003, he worked as the executive chef of Fujian International Hotel, during which he successfully planned the Suimanyuan Hotel in Hunan, the Xiangshui Family in Kunming and the Fish and Goose Harbor Hotel in Dalian.
And so on, and participated in the national cooking competition many times here.
August 2003? In 2007, he served as the executive chef and technical director of the national chain Hunan famous store. During this period, he successfully planned Hunan, Guangdong, Shanxi, Henan and other places.
Franchise chain also participated in many national cooking competitions here.
Kitchen management mind:
1, unity, friendship, understanding and moving forward
2. Conscientiousness in work+attitude determines everything+professionalism+thoughts speak for themselves.
3, kitchen virtue+cooking+kitchen performance+being a person = success
4, food to keep people+people pay attention to+heart to remember
5, the kitchen department is not allowed;
(1) If the knife is not skilled, it is not allowed to be produced.
(2) the taste is not straight, and it is not allowed to be produced
(3) the temperature is not enough, no products are allowed.
(4) products are not allowed to be produced before the temperature is reached.
(5) Dishes that are not uniform are not allowed to be produced.
(6) Dishes are unclean and are not allowed to be produced.
(7) No products are allowed if the quantity is not enough.
(8) If the color is not bright, no products are allowed.
(9) Dishes are not beautiful and are not allowed to be produced.
(10) The utensils are not complete and are not allowed to be produced.
One: I have strong kitchen management ability, can control cost accounting well, and have some experience and opinions on kitchen management, the development direction of catering industry and business ideas. I have always insisted on diligent efforts and continuous progress.
At the same time, I strictly demand myself to constantly improve my own quality, be serious and responsible for my work without any carelessness. There are first-class chefs who can take over various types of Hunan cuisine kitchens, and strictly trained chefs who can be sent to hotels, large, medium and small.
Two: I have created a first-class chef team and an excellent management team from the kitchen for more than ten years. 1。 Experienced in planning, successfully planned the opening of four-star famous hotels and hotels around the country and achieved success. Have a unique view on the location and planning of new stores. Choice is greater than hard work, and it's just in vain to choose wrong and try again. Good at seafood dry pot series, paper pot series, iron plate series and stone pot series. Sand pot series, tile series, wooden tong series, stir-fry series, etc., reasonable raw material nutrition collocation, color, fragrance and taste are all available, which will make your products memorable. Long-term practice of new product development, standardized production, according to market positioning, the development of catering products is optimized, and the research is extremely extreme. It has formed a complete set of corresponding product systems, and is good at researching and developing its own innovative dishes and special dishes. 5. After long-term practical training, I have practical experience in opening a business. I think there are no unsuccessful industries but unsuccessful enterprises. Although I am not the first, I am definitely the only one. Business philosophy: avoid convergence and take the road of individualization. Business characteristics: don't follow the crowd, engage in characteristics and pertinence, that is, the demand characteristics of customer groups. Product positioning: according to the reasonable positioning of local markets, every detail is rigorous. Rich experience in hotel management and kitchen cost control. Innovative marketing. Let the benefits of catering enterprises multiply.
Three: My goal: to control costs and improve gross profit. Learn from the strengths of a hundred schools of thought, cook exquisite dishes, break the traditional barriers, exchange and learn more, learn from each other's strengths, work together with Qi Xin, make progress together, and cater to consumers' tastes. Persevere in innovation and promotion, customers are God, and their satisfaction is our benefit. In short, we should stay ahead of time. We can't wait for the market, but should look for the market. Just let you give me a chance and let me give you a wonderful one!
Chef resume template four basic information
Last name: Du xx Gender: Male
Marital status: Married ethnic group: Han
Household registration: Fujian Age: 36
Current location: Xiamen Height: 17 1cm
Tel: 135**27758
E-mail: [email? protected]
job intension
Hope position: chef/pastry chef
Working years: professional title: no professional title
Expected monthly salary: negotiable
Job Type: Full-time
Arrival time: anytime
business experience
From June 2004 to 2006, I worked as a mechanic in the manufacturing department of Xiamen Dazhen Magnetic Recording Co., Ltd.
In April, 2006, I worked as a salesman in * * Shoe Shop.
educational background
Graduate school: xx University
Highest education: technical secondary school
Date of graduation: July 2004
Specialty: Chef
Education experience
From September 2002 to June 2004, I studied mechanical and electrical engineering in Xiamen Shike Technical School.
From August 2008 to February 2008/KLOC-0, I studied as a chef in Xiamen Cilong Vocational Training School.
linguistic competence
English level: average
Mandarin level: fluent
Cantonese level: good
Skill level
Familiar with a lot of seafood, and know how to deal with slaughter.
Personal autobiography
1, have a certain sense of responsibility for work, be strict with yourself and be hygienic. Able to live in harmony with colleagues and have strong communication skills;
2, like to explore new varieties of cuisines, so that color, fragrance, taste and type matching are in place;
3. Have a certain ability to control costs, and be able to make varieties of cuisines within the scope of not overspending. Do better. Favored by colleagues and guests. Be praised by the boss;
4. Strong cooperation ability. Working experience in canteen management and food management, familiar with the relevant workflow of canteen management, and working experience in logistics management of hotels or large enterprises;
5, careful and meticulous, can bear hardships and stand hard work.
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