10 general self-evaluations for chefs

How should I write the self-evaluation in a chef’s resume? It is not easy to become a chef. Below I will share with you some 10 general personal resume self-evaluations of chefs, hoping to give you some help.

Chef's resume self-evaluation 1

1. I have a strong sense of responsibility, strict self-discipline, conscientious and meticulous, able to endure hardships and stand hard work, and pay attention to personal hygiene. Able to get along well with colleagues, coordinate and cooperate, have strong service awareness and strong communication skills.

2. Active in thinking and like to innovate. I like to explore and improve new varieties of cuisine, so as to achieve the perfect combination of color, aroma and taste.

3. Have a certain ability to control costs, and be able to make more and better cuisines within the scope of not overspending. They are favored by customers and praised by their bosses, and are a role model for colleagues.

4. Have strong management capabilities, rich experience in canteen management and catering management, be familiar with the county official's work process in canteen management, and have experience in hotel or large enterprise logistics management.

5. I have more than 5 years of working experience in corporate canteens. I know how to open menus and cook large dishes, mainly Hunan, Sichuan and Cantonese cuisine.

Chef's personal resume self-evaluation 2

I come from _, from _ city, have N years of working experience as a chef, and have worked in _ hotels and _ hotels. After several years of work accumulation, I have successfully obtained the junior position technical certificate/intermediate chef certificate.

I have certain kitchen management capabilities and can control cost accounting well. I have certain experience and insights into kitchen management and the development direction and business ideas of the catering industry. At work, I am better at seafood dry pot series, paper pot series, iron plate series, and stone pot series. Clay pot series, tile series, wooden stir-fry series, stir-fry series. Reasonable raw material nutritional combination, color, aroma and taste. Able to optimize the development and combination of catering products based on market positioning, and regularly develop and launch new dishes.

As people go to higher places, water flows to lower places. In order to pursue greater career development space, I resigned from my last job. Through the accumulation of previous work experience, I have the confidence and ability to be qualified as a chef in your hotel. Thank you!

Chef's personal resume self-evaluation 3

Time flies by like running water. Looking back on the past, I have achieved some achievements in this colorful season. In the days to come, I hope I can do better.

1. Political ideology. I conscientiously study the party's line, principles, policies, the party and the country's educational policies, principles, educational laws and regulations, and constantly improve my ideological quality and political theory level. I have always insisted on focusing on the overall situation, obeying organizational arrangements, doing what I love and never bargaining about the price. Although I am a chef, I never think that I am inferior to others and always do a good job in kitchen management with my own practical actions. Ensure the normal operation of all products produced by the catering department.

2. At work, I serve as the director of the catering department of the Reclining Buddha base and responsible for kitchen cost control.

First of all, ensure that you never make any mistakes when dining and continuously improve your cooking skills technically. In practice, I continue to explore, constantly improve my cooking skills based on the food preferences in Guilin, and prepare multiple sets of unique recipes so that both training class students and guests can have sweet and delicious meals. Let the center employees eat satisfactorily and live with peace of mind. Second, I paid close attention to several aspects in canteen management. The first is to ensure the purchase of good canteen raw materials. I am not afraid of long distances, go to the market, shop around, and purchase various nutritious food raw materials to ensure high quality and low price, so that the center employees can eat well and healthily. The second is to ensure that food and raw materials do not rot, deteriorate, or be wasted, thereby saving canteen expenses and ensuring cost control. The third is to ensure that meals are served on time, make logistical preparations for the kitchen, and successfully complete the tasks of the center and catering department during the new employee class in July 20_, which is recognized by the center leaders and various departments.

3. In life, I advocate a simple life and develop good living habits/and a decent style. In addition, the concept of time is very important. Because he is approachable and friendly, he has always been able to get along well with others. Dare to work hard and be hardworking will accompany me to meet new challenges in the future. Pay attention to learning and develop a good habit of reading and reading newspapers. Pay attention to current affairs and politics, pay attention to national affairs, be clear-headed, and not fall behind the situation.

Cooking is a very practical craft that cannot be mastered overnight, but as long as I read it carefully, understand it with my heart, follow the pictures and imitate it carefully, I will definitely get the true meaning of cooking skills. I learned about it. It has basic skills such as water table, chopping board, loading, loading, waiting for the pot, and cooking. As long as you use different raw materials, different cooking methods, different shapes and flavors, and change the production, you can innovate and create outstanding aroma and taste. Comes with various dishes of excellent shape, quality and utensils. I will demand myself more strictly, correct my shortcomings, and carry forward my strengths.

? Chef’s personal resume self-evaluation 4

I cook in many high-end restaurants and large corporate canteens. I have rich cooking experience and management experience, and understand the overall position of the kitchen. Operation, arrange work with the staff, be able to control costs according to vegetable prices, and make the best use of everything. She is good at Cantonese cuisine, followed by Sichuan and Hunan cuisine, steaming, stewing, stewing, stir-frying and other tasks. Able to independently complete the work from purchasing raw materials to finished dishes. The taste of Cantonese cuisine is salty, sweet, and slightly spicy. It emphasizes spicy, smooth, fragrant, crispy, and crispy. The ingredients are widely used and can be eaten by any bird, animal, snake, or insect.

I draw on the strengths of others, innovate and use them flexibly, and follow the needs of the guests to introduce safe, hygienic, nutritious, healthy and delicious dishes. I serve as the hotel chef. Responsible for the production of expensive dishes, responsible for guiding the cooking work, ensuring quality, and handling various problems in the kitchen in a timely manner to ensure the normal operation of the entire production department. Responsible for adopting customer feedback and providing timely improvement and mediation work. Responsible for developing new dishes.

I am optimistic and confident, and love cooking. "There is no best, only better" and I strive to be a pioneer in modern kitchens. The pioneer of safe, hygienic, nutritious, healthy and delicious dishes.

Chef’s personal resume self-evaluation 5

I was born in __ year of Logistics management is engaged in canteen cooking, chef work summary. Due to my cooking skills and good performance in all aspects, I was transferred to the Yizhang County Education Bureau in June 199X and was in charge of the canteen work of the bureau. In December 2009, I passed the assessment and was rated as a senior Chinese cook. In June 2018, I went to Changsha to take part in the provincial cookery examination and obtained the first-level intermediate cook certificate. Looking back on the past, the work is summarized as follows:

1. Political and ideological aspects. I conscientiously study the party's line, principles, policies, theories, the party and the country's educational policies, principles, educational laws and regulations, and constantly improve my ideological quality and political theory level. I have always insisted on focusing on the overall situation, obeying organizational arrangements, doing what I do, and never bargaining for money. Although I am a worker, I never think that I am inferior to others, and I always do a good job in canteen management with my own practical actions. Ensure the normal operation of all the work of the Education Bureau.

2. At work, I serve as the canteen supervisor of the bureau and also do the cooking work in the canteen. First of all, we ensure that cadres and workers never make any mistakes in drinking water and eating, and continuously improve their cooking skills technically. In practice, I continue to explore, constantly improve my knife skills and cooking skills according to the food preferences of Hunan and northern Guangdong, and prepare multiple sets of unique recipes so that all cadres, employees and guests can eat sweet and delicious meals. . Let cadres and workers eat satisfactorily and live with peace of mind. Second, I paid close attention to several aspects in canteen management. The first is to control the purchase of good canteen raw materials. I am not afraid of long distances. I go to the market, shop around, and purchase a variety of nutritious food raw materials to ensure high quality and low prices, so that cadres and workers can eat well and spend less money. Work summary "Chef Work Summary". The second is to be a good canteen food keeper.

It ensures that food and raw materials do not rot, deteriorate, and are not wasted, thereby saving canteen expenses. In the past five years, it has saved more than 200,000 yuan in entertainment expenses for the bureau. The third is to ensure that meals are served on time and that boiled water is supplied normally. I usually get up early and stay up late, even without resting on Sundays, to make logistical preparations for next week. I personally handle regular administrative meetings, the annual basketball games for faculty and staff, middle school student basketball games, and the meal preparation and reception work for relevant staff who come and go between superiors and subordinates. I am never afraid of hardship, tiredness, or negligence in my duties. Due to the characteristics of the canteen work, it has been well received by city and county leaders and other departments, ensuring the normal operation of the bureau's work. In the annual assessment and evaluation from 1999 to XX, he was rated as an advanced worker by the Education Bureau.

While I was doing my job well, I also actively participated in various central work of the County Education Bureau, including the college entrance examination, adult recruitment, high school entrance examination, self-study examination and other examination work over the years, and the annual May Day and During the "National Day" Spring Festival holiday, including the night shift during this year's SARS period, I took the initiative to participate in the work. I worked tirelessly and worked hard without complaint, and was well received by my comrades.

3. Pay attention to learning and develop a good habit of reading books and newspapers. Pay attention to current affairs and politics, pay attention to national affairs, be clear-headed, and not fall behind the situation.

4. Observe labor discipline and never be absent from work or work. This year, I have been working at full or even full attendance, and I have done some outside chores.

In short, in recent years, I have been loyal to my duties, dedicated to my job, abided by laws and regulations, and been honest and honest, and have achieved very good results. Made his own contribution to education.

Chef’s resume self-evaluation 6

In the past three years, with the strict teachings of my mentors and my personal efforts, I have acquired solid professional basic knowledge and systematically mastered the Chinese Introduction to cooking, cooking chemistry, cooking ingredients, cooking chemistry, microbiology, food carving, culinary nutrition, cooking hygiene, catering management, pastry technology, cooking technology, Chinese food and health science, banquet design, modern fast food , cold dish technology, etc. I also studied economics and management by myself and understood the basics of economics and management. Familiar with common etiquette in foreign-related work; have basic English listening, speaking, reading, writing and other abilities; have good Mandarin skills and be proficient in Cantonese. Proficient in operating computer office software.

At the same time, I used my spare time to extensively read a large number of books, which not only enriched myself, but also cultivated my various skills. More importantly, the rigorous study style and correct learning attitude have shaped my simple, steady and innovative character.

In addition, I also actively participate in various social activities, seize every opportunity, and exercise myself. After three years in technical secondary school, I deeply felt that working with outstanding students enabled me to benefit from competition; challenging practical difficulties enabled me to grow in frustration. My ancestors taught me diligence, responsibility, kindness, and integrity; _ technical secondary school cultivated my pragmatic, pioneering and enterprising style. I love cooking and continue to learn and improve in practice.

Chef’s resume self-evaluation 7

1. I have strong kitchen management capabilities, can control cost accounting well, and have a clear understanding of kitchen management and the development direction of the catering industry. I have some experience and insights into business ideas, and I have always persisted in working hard and making progress. Hold health certificate and chef certificate; have more than 5 years of working experience in corporate canteens, 5 years of working experience as sous chef in large and medium-sized international hotels; know how to open menus and cook large pot dishes, Hunan cuisine, Sichuan cuisine, mainly Cantonese cuisine; communicate and coordinate Strong ability; graduated from culinary hotel major, holding bachelor's degree certificate or diploma. Good English skills and can speak fluent Mandarin and Cantonese. Ability to lead and train teams. Good at communicating with people from different walks of life.

2. Food is the most important thing for the people. At first, I came into contact with the chef industry as a hobby: but gradually, the chef industry became not only my hobby but also my career. The kitchen has become my soul, ensuring that every product has its own unique appearance; pursuing perfection, never being satisfied, and always striving for excellence.

3. Have a certain sense of responsibility for work, be strict with yourself, and be hygienic. Able to get along well with colleagues and have strong communication skills. I like to explore new varieties of cuisine and make them perfect in terms of color, aroma, taste and combination. Have a certain ability to control costs and be able to produce a variety of cuisines within the scope of not overspending. Do better. Popular with colleagues and guests. Receive praise from your boss. Strong coordination ability. Have experience in canteen management and catering management, familiar with the relevant work processes of canteen management, and have experience in hotel or large enterprise logistics management; have many years of planning experience, and have successfully planned and achieved success in the opening of four-star famous hotels and hotels in various places. Specializing in seafood dry pot series, paper pot series, iron plate series, stone pot series. Clay pot series, tile series, wooden stir-fry series, stir-fry series, etc., the reasonable nutritional combination of raw materials, color, aroma and taste will make customers have endless aftertaste.

Chef’s personal resume self-evaluation 8

I have been cooking for more than ten years and have created a first-class chef team and an excellent management team.

1. Have planning experience, successfully planned the opening of four-star famous hotels and hotels in various places and achieved success.

2. Have unique insights into new store location selection, planning and positioning. Choice is greater than effort. If you make the wrong choice, your efforts will be in vain.

3. Specializes in seafood dry pot series, paper pot series, iron plate series, and stone pot series.

4. Clay pot series, tile series, wooden stir-fry series, stir-fry series, etc. The reasonable nutritional combination of raw materials, color, aroma and taste will give you endless aftertaste. We have long-term practice of new product development, standardized production, and optimized combination of catering product development based on market positioning. We have researched to the extreme and have formed a complete set of corresponding product systems. We are good at researching and developing our own innovative dishes and special dishes.

5. After long-term practical training, you have the practical experience of starting a business and prospering. I believe that there are no unsuccessful industries, only unsuccessful companies. Although I am not the first, I am definitely the only one. Business philosophy: avoid convergence and take the road of personalization. Business characteristics: Don’t follow the crowd, develop characteristics that are targeted, that is, the needs of the customer base. Product positioning: Reasonable positioning based on local markets, rigorous every detail. For hotel management. He has rich experience in kitchen cost control. Innovative marketing. Double the benefits of catering companies.

My goal: control costs and increase gross profit.

Use the best of hundreds of schools of thought to make exquisite dishes. Break the traditional barriers, communicate more and learn more, learn from each other's strengths, work together to make progress together, and cater to the tastes of consumers in every way. We must persist in innovation and promotion work. Customers are God, and their satisfaction is our benefit. In short, we should be ahead of time. We can't wait for the market, but should go to the market. Let you give me a chance and let me return you a wonderful one!

Chef's Personal Resume Self Comment 9

Time flies by like water. Looking back, I have achieved some achievements in this colorful season. I hope I can do better in the days to come. .

In terms of study, I have strong self-learning ability, I am diligent in studying, willing to think, arrange my study time reasonably, have strong understanding ability, quick thinking, and have unique insights into problems. During your studies, you will find a set of learning methods that suit you. You should be down-to-earth, step-by-step, keep improving, and have high learning efficiency. I have made great progress in my two years of study and life in vocational high school, and achieved balanced development in various subjects. While completing my coursework, I actively participated in summer camps and competitions to broaden my extracurricular knowledge.

Politically, I have a firm and correct stance, love the motherland, love the party, actively demand progress, have high ideological consciousness, and distinguish between love and hate. I actively participate in various social welfare activities and actively participate in donating money for disaster relief. Use your meager strength to express your love and be a civilized citizen.

Cooking is a very practical craft that cannot be mastered overnight, but as long as I read it carefully, understand it with my heart, follow the pictures and imitate it carefully, I will definitely get the true meaning of cooking skills. I learned about it.

It has basic skills such as water table, chopping board, loading, loading, waiting for the pot, and cooking. As long as you use different raw materials, different cooking methods, different shapes and flavors, and change the production, you can innovate and create outstanding aroma and taste. Comes with various dishes of excellent shape, quality and utensils.

I will be more strict with myself, correct my shortcomings, and carry forward my strengths. I believe that in the near future, I will become a qualified socialist chef.

Chef’s resume self-evaluation 10

The short two years of secondary vocational life are about to leave. In Qingqing campus, the teachers’ teachings, the friendship of classmates and all aspects of edification. I gained a lot of knowledge. Understand many truths. I gained a lot, I am diligent and eager to learn. Study hard and practice hard. Work hard to learn cultural knowledge and professional skills. Comply with the Code of Conduct for Middle School Students. During my time at school, I have been committed to cultivating myself into a comprehensive talent. In the past two years, under the careful guidance of professional teachers. I studied cooking, cold cooking. engraving. Pastry making, and actively participate in various skills competitions within the school. Achieve excellent results. and obtain the qualification of intermediate cook. While in school, I focused on improving my cultural quality. And passed the Chinese, Mathematics, English, and Computer Proficiency Tests.

In terms of study, I have excellent grades, actively participate in various cultural and sports activities, maintain good health, and meet sports standards. In terms of psychology, exercise your strong will and quality, shape a healthy personality, overcome psychological barriers, and adapt to the requirements of social development.

I have a lively and cheerful personality, and I like basketball, listening to music, and surfing the Internet. Served as raw material knowledge class representative, study committee member, and league member in the class. Work hard and have strong management skills.

As a graduate of a secondary vocational school. I know that two years of secondary vocational school life has only laid the foundation of skills and knowledge. I will face many challenges in the future. But I will overcome the challenges with strength and enthusiasm. Gain experience from it, enrich yourself, and better realize the value of life. I will continue to work hard to train myself into a qualified and highly skilled cook!

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