Self-evaluation of catering chef's resume

Self-evaluation of chef's resume (5 selected articles)

No matter in study, work or life, we often see the figure of self-evaluation, which often reflects the individual's understanding and attitude towards the self-value and social value of life. So how do you write self-evaluation? The following is my self-evaluation of the chef's resume (5 selected articles), welcome to share.

Self-evaluation of chef's resume 1 I cook for many high-end restaurants and large enterprise canteens. I have rich cooking experience and management experience, understand the operation of the whole kitchen post and arrange work for employees. 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.

Chef resume self-evaluation 2 short two-year secondary vocational life is about to leave. On campus, teachers' teaching, classmates' friendship and various influences. I gained a lot of knowledge. Know a lot of truth. Great harvest, diligent and studious. Study hard and practice hard. Study hard cultural knowledge and professional skills. Abide by the code of conduct for middle school students. During my school days, I have been trying to cultivate myself into a compound talent. Over the past two years, under the careful guidance of professional teachers. I studied cooking, and a cold snap hit. Carving. Pastry making, and actively participate in various skills competitions in the school. Get excellent results. And obtain the qualification of intermediate chef. At school, I pay attention to improving my cultural quality. Through language. Count. English Computer exam.

I have excellent grades, actively participate in various cultural and sports activities, and am in good health, which meets the sports qualification standards. Psychologically, we should exercise a strong will, shape a healthy personality and overcome psychological obstacles to meet the requirements of social development.

I am lively and cheerful, like basketball, listening to music and surfing the Internet. I have served as a representative, study member and member of the raw material knowledge class in my class. Hard working and strong management ability.

As a secondary vocational student who is about to graduate. I know that two years of life in secondary vocational schools only lay a good foundation for skills and knowledge. I will face many challenges in the future. But I will overcome the challenge with strength and enthusiasm. Get experience from it and enrich yourself, so as to better realize the value of life. I will continue to work hard to cultivate myself into a qualified high-skilled chef!

Chef's resume self-evaluation 3 1. I have a strong sense of responsibility, strict with myself, careful and meticulous, hardworking 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, can 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.

5. I have many years of working experience in corporate canteens, I can open menus and stir-fry cauldron dishes, mainly Hunan cuisine, Sichuan cuisine and Cantonese cuisine.

6. Food is the most important thing for the people: when I first came into contact with the chef industry, I was completely in a hobby. But slowly, the profession of chef is not only my hobby, but also my profession. The kitchen has become my soul, ensuring that each product has its own characteristics; Pursuing perfection, never satisfied, always pursuing perfection.

I have rich cooking experience and am familiar with the overall operation of the kitchen. I can effectively control the cost and make the best use of it. I am mainly good at Cantonese cuisine, followed by Sichuan cuisine and Sichuan cuisine.

We are fresh, nutritious, healthy and green. Taking ingredients as the center, combining the compatibility of tradition and innovation, learning from others' strengths, being keen on innovation and using them flexibly, so as to let customers enjoy the pleasure of food, thus surpassing the service spirit of self-improvement, being customer-oriented, respecting customers and being honest with each other.

I am optimistic and confident. I have no picky customers, only imperfect dishes. My persistent pursuit is to give full play to my existing work experience, keep learning, keep improving, keep innovating "there is no best, only better", pursue perfection, and provide customers with higher service quality and perfect and regretless food.

My kitchen management ability is strong, I can control the cost accounting well, and I have some experience and opinions on the development direction and management ideas of kitchen management and catering industry. I always insist on hard work, continuous progress, and at the same time strictly demand myself to constantly improve my own quality, be serious and responsible for my work, and be meticulous. I have a first-class chef team, who can take over all kinds of Hunan cuisine kitchens, and a strictly trained chef who can be sent from the kitchen to the hotel.

;