Traditional Culture Encyclopedia - Hotel franchise - Chef resume self-introduction

Chef resume self-introduction

As a major job representative in the catering industry, chefs’ self-introduction is indispensable in the recruitment process of their employees. Below I bring you the self-introduction of a chef resume, I hope you like it.

Chef Resume Self-Introduction Part 1

Born in Hengyang, Hunan, majoring in culinary management.

Born in 1979. I have been cooking for 13 years. Main work experience:

In May 1994, he studied under the tutelage of Hunan Jinji Hotel.

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

From January 2000 to 2003, he served as the executive chef of Fujian International Hotel. During this period, he successfully planned Hunan Suimanyuan Hotel, Kunming Xiangshui Renjia, Dalian Yuegang Hotel, etc., and worked here Participated in national cooking competitions many times.

From August 2003 to 2007, he served as the executive chef and technical director of the national chain Hunan famous store Mawei Dadi. During this period, he successfully planned chain franchises in Hunan, Guangdong, Shanxi, Henan and other places, and participated in many national cooking competitions here.

Kitchen management ethics:

1. Unity, friendship, understanding, and moving forward

2. Serious attitude at work determines all professionalism and thoughts explain everything

3. Cooking ethics and cooking skills = success as a person

4. Everyone pays attention to the dishes and remembers them

5. The kitchen department is not accurate;

(1) The knife is not fine, so it is not allowed to be sold

(2) The taste is not right, it is not allowed to be sold

(3) The temperature is not enough, it is not allowed to be sold

(4) Dishes are not allowed to be served if the heat is not sufficient

(5) Dishes are not in order and are not allowed to be served

(6) Dishes are unclean and are not allowed to be served

(7) The portion is not enough, so it is not allowed to be sold

(8) The color is not bright, so it is not allowed to be sold

(9) The plate is not beautiful, so it is not allowed to be sold

(10) Dishes are not allowed to be produced if the utensils are not in order

1: I have strong kitchen management capabilities and can control cost accounting well. I have a clear understanding of the management of the kitchen and the development direction of the catering industry. I have some experience and insights into business ideas. I have always insisted on working hard and making progress.

At the same time, I strictly require myself to continuously improve my own quality. I am serious and responsible for my work without being careless. I have a first-class chef team that can take over. Various types of Hunan cuisine kitchens have strictly trained chefs who can be sent to large, medium and small hotels to cook.

Two: 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. Good at seafood griddle 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 practical experience that makes your business prosperous. 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 in every detail. For hotel management. Has extensive experience in kitchen cost control. Innovative marketing. Double the benefits of catering companies.

Three: 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 find the market. Let you give me a chance and let me return you a wonderful one! About the Chef Resume and Self-Introduction Part 2

Dear leader:

Hello! My name is xx, 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.

Later, I worked in XX Hotel for 2 years. People go to higher places, and water flows to lower places. The first two jobs did not have much development potential,

So I resigned. Work in order to seek a better and more promising job. The previous four years of work have given me rich experience in chef work. I think I can be a good candidate for the position of xx in the company. Thank you! About the self-introduction of chef resume 3

Dear leaders:

Good morning/good afternoon!

I am very honored to participate in this interview. This interview is for the position of chef. I think I meet the recruitment requirements of your organization, so I would like to recommend myself.

I come to XX, from XX city, and have N years of working experience as a chef. I have worked in XX Hotel and XX Hotel. 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!