The chef's resume introduces himself

As the main representative of the catering industry, the chef's self-introduction is very important in the recruitment process of his employees. Next, I will bring you the chef's resume and self-introduction. I hope you like it.

The chef's resume introduces himself I'm from Hengyang, Hunan, majoring in cooking management.

Born in 1979. I have been a chef 13 years. Main work experience:

1May 1994 Studied in Jinji Hotel, Hunan.

1997 In August, he served as the chef of Yongxing Hotel of Hunan Yongxing Group.

June 2000 5438+ 10 month? In 2003, he served as the executive chef of Fujian International Hotel, during which he successfully planned Suiyuan Hotel in Hunan, Xiangshui Family in Kunming and Fish and Goose Harbor Hotel in Dalian, and participated in many national cooking competitions here.

August 2003? In 2007, he served as the executive chef and technical director of the national chain Hunan famous stores. During this period, he successfully planned franchise chains in Hunan, Guangdong, Shanxi, Henan and other places, and participated in many national cooking competitions here.

Kitchen management concept:

1, unity, friendship, understanding and progress

2. Conscientiousness in work+attitude determines everything+professionalism+thinking is self-evident.

3. Kitchen virtue+cooking skill+being a man = success.

4, food to keep people+people pay attention to+mind.

5. The kitchen department does not allow it;

(1) If the knife is not skilled, the products are not allowed to be produced.

(2) The taste is not correct, and production is not allowed.

(3) The temperature is not enough, and products are not allowed.

(4) Before reaching the temperature, products are not allowed to be produced.

(5) Disunity dishes are not allowed to be made.

(6) Dishes are unclean and are not allowed to be made.

(7) If the quantity is insufficient, it is not allowed to produce any products.

(8) If the color is not bright, no products are allowed to be used.

(9) Dishes are not beautiful and are not allowed to be made.

(10) The utensils are incomplete and production is not allowed.

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 hard work and continuous progress.

At the same time, I strictly demand myself to constantly improve my own quality, be serious and responsible for my work, and be meticulous. There are first-class chefs who can take over all kinds of Hunan cuisine kitchens, and strictly trained chefs who can be sent to large, medium and small hotels.

Two: I have built a first-class chef team and an excellent management team from the kitchen for more than ten years.

1, with rich planning experience, successfully planned the opening of four-star famous shops and hotels all over the country and achieved success.

2. Have original opinions on the location and planning of new stores. Choice is greater than hard work, and it is futile to try again if you choose the wrong one.

3, good at seafood dry pot series, paper pot series, iron plate series, stone pot series.

4, casserole series, tile series, Mouton series, cooking series, etc. Reasonable raw material nutrition collocation, color, fragrance and taste, make your product memorable. Long-term practice of new product development, standardized production, and optimization of catering product development according to market positioning are extremely extreme. Formed a complete set of corresponding product systems, and is good at developing its own innovative dishes and special dishes.

5. After long-term practical training, I have practical experience in starting a business. I think there are no unsuccessful industries, only unsuccessful enterprises. Although I am not the first, I am definitely the only one. Business philosophy: avoid convergence and take the personalized road. Business characteristics: don't follow the crowd, be characteristic and targeted, that is, the demand characteristics of customer groups. Product positioning: according to the reasonable positioning of local markets, every detail is rigorous. Yes, hotel management. Rich experience in kitchen cost control. Innovative marketing. Let the benefits of catering enterprises multiply.

Three: My goal: to control costs and improve gross profit.

Take the advantages of a hundred schools of thought and make exquisite dishes. Break traditional barriers, communicate more and learn more, learn from each other's strengths, and work together with Qi Xin to make progress together to cater to consumers' tastes. Insist on innovation and promotion, customers are God, and their satisfaction is our interest. In short, we should keep ahead. We can't wait for the market, but should look for it. Just let you give me a chance and let me give you a wonderful one!

About the Chef's Resume: Part II Dear Leader:

Hello! My name is xx. I come from xx. I graduated from xx College of xx University in XX. My major is XX. After graduation, I worked in a trading company for 2 years.

After that, I worked in xx Hotel for 2 years. Man struggles upwards, but water flows downwards. The first two jobs have little potential for development.

Therefore, I quit my job in order to find a better and more promising job. The previous four years' work gave me rich experience as a chef. I think I can win the position of company xx. Thank you!

About the chef's resume, introduce yourself, three leaders:

Good morning/afternoon!

It's an honor to attend this interview. The interviewer is a chef. I think I meet the recruitment requirements of your company, so I recommend myself.

I'm from XX, and I've been a cook for N years. I have worked in XX Hotel and XX Hotel. After several years of work accumulation, I have successfully obtained the technical certificate of junior position/intermediate chef certificate.

I have certain 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. At work, he is good at seafood dry pot series, paper pot series, iron plate series and stone pot series. Casserole series, crock series, Akebia series, stir-fry series. The nutrition of raw materials is reasonable, and the color, fragrance and taste are all available. According to the market positioning, we can optimize the development of catering products and develop new dishes regularly.

Man struggles upwards, but water flows downwards. I quit my last job in order to pursue more career development space. Through the accumulation of previous work experience, I have the confidence and ability to be a chef in your hotel. thank you

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