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

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

E-mail Wxgua2002@hotmail.com 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.