On self-evaluation of chef's resume

As a chef, what is your self-evaluation of your resume? This article is a model of chef's resume self-evaluation. Welcome to reading.

Fan: I am a chef in many high-end restaurants and large corporate canteens. I have rich cooking experience and management experience, and understand the overall operation of the kitchen and the work arranged by the staff. I can control the cost according to the price of vegetables and make the best use of it. I am good at Cantonese cuisine, followed by Sichuan cuisine and Hunan cuisine, steaming, stewing, stewing and frying. Can independently complete the work from raw material procurement to finished dishes. Cantonese cuisine is salty, fresh, sweet and slightly spicy. It pays attention to freshness, spicy, smooth, fragrant, crisp and loose, and has a wide selection of materials, which can be eaten by birds, animals, snakes and insects.

I draw on the strengths of many companies, be determined to innovate, use flexibly, and combine the needs of guests to introduce safe, hygienic, nutritious, healthy and delicious dishes. I am a hotel chef, responsible for the production of your dishes, guiding the cooking work, ensuring the quality, dealing with various problems in the kitchen in time, and making the whole production department run normally. Responsible for adopting customer feedback and giving timely improvement and mediation. Responsible for developing new dishes.

I am optimistic and confident, love cooking, "there is no best, only better", and pursue the pioneer of modern kitchen. Pioneer of safe, hygienic, nutritious, healthy and delicious dishes.

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Chef resume self-evaluation Fan Wener: Time flies like water. Looking back, I have made some achievements in this colorful season. I hope I can do better in the future.

In learning, I have strong self-learning ability, diligent research, willing to think, reasonable arrangement of learning time, strong understanding, quick thinking and unique views on problems. Explore a set of learning methods that are in line with their own learning, down-to-earth, step by step, Excellence, and high learning efficiency. The study and life in vocational high school has made great progress in the past two years, and all subjects have developed in a balanced way. While completing my study tasks, I actively participated in summer camps and competitions, which broadened my extracurricular knowledge.

Stand firm and correct politically, love the motherland, love the Party, earnestly study and support the Party's principles and policies, actively demand progress, have a high ideological awareness, have a clear distinction between love and hate, actively participate in various social welfare activities, take the initiative to contribute to disaster relief, express their love with their meager strength, and be a civilized citizen.

Cooking is a very practical craft, which can't be mastered overnight, but as long as I read it with my heart, understand it with my heart, follow the picture and imitate it seriously, I will definitely get the true meaning of cooking skills, which I have realized through continuous learning. With the basic skills of water table, chopping board, lotus seeds, miscellaneous vegetables, waiting for pots and stalls, as long as different raw materials, different cooking methods, different shapes and tastes are used and changed, all kinds of dishes with good fragrance, taste, shape, quality and utensils can be innovated.

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

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Self-evaluation of chef's resume: 1. I have a strong sense of responsibility, strict with myself, careful, hard-working, and pay attention to personal hygiene. Can live in harmony with colleagues, coordinate and cooperate, have a strong sense of service and strong communication skills.

2. Active thinking, like innovation. I like to explore and improve new varieties of cuisines, so that they are full of color, flavor and taste.

3. Have certain cost control ability, be able to make more and better cuisines within the scope of not overspending, be favored by guests and praised by superiors, and be an example for colleagues.

4. Strong management ability, rich experience in canteen management and catering management, familiar with the workflow of county official canteen management, and experience in logistics management of hotels or large enterprises.