廚師長英文版自我評價范文（精選3篇）

廚師長英文版自我評價范文 篇1

　　1. I am a strong sense of responsibility, self-discipline, careful and meticulous, can Chikunailao, pay attention to personal hygiene. And colleagues to live in harmony, coordination and cooperation, strong sense of service, strong communication skills.

　　2. Active thinking, like innovation. Like to explore new varieties to improve the cuisine, so that color, smell, taste and taste all in place.

　　3. To control costs have a certain capacity, not in the context of over-spending can do more and better varieties of vegetables, favored by the guests and the boss recognition, is an example to my colleagues.

　　4. Have a strong management capacity, a wealth of canteen management, food management experience, familiar with the canteen management magistrate workflow, a hotel or large enterprise logistics management work experience.

　　5. They have more than five years experience in corporate cafeteria, know how to open the menu, will be fried Da Guocai to Hunan, Sichuan, Cantonese-based.

廚師長英文版自我評價范文 篇2

　　1, holding a health certificate and chef card; have more than five years experience in business cafeteria, five years of large and medium-sized international hotel chef experience; know how to open the menu will be fried Da Guocai, Hunan, Sichuan, Cantonese-based; , Coordination ability; culinary hotel professional graduation, holds a bachelor's degree certificate or diploma. Fluent in both Mandarin and Cantonese. Ability to lead and train the team. Good at communicating with people from different strata.

　　2, I have a strong ability to manage the kitchen, good control of the cost of good accounting for the kitchen management and catering industry development direction and business ideas have some experience and insights, I have always insisted on diligent efforts to keep making progress.

　　3, people eat: the original contact chef industry is entirely in a hobby: but slowly the chef industry is not only my preference but to become my career. Kitchen became my soul, to ensure that each produced a distinctive appearance; pursuit of perfection, never satisfied, always strive for excellence.

廚師長英文版自我評價范文 篇3

　　I have a strong ability to manage the kitchen, good control of the cost of good accounting for the kitchen management and catering industry development direction and business ideas have some experience and insights, I have always insisted on diligent efforts to keep making progress,

　　At the same time strict demands on themselves to continuously improve their own quality, a serious and responsible work without a little careless, first-class chef team, you can take over all types of Hunan kitchen, a well-trained chefs can be sent to the small and medium-sized hotels from the kitchen. II: I cook from the kitchen for more than a decade created a first-class team of chefs and excellent management team. 1. Planning experience, the successful planning of the four star famous hotels and hotels around the opening and achieved success. The new store location, planning a unique position.Choice is greater than the effort, choose not to try again only in vain.Good seafood Ganguo series, paper pot series, iron series, Shi Guo series. And so on, a reasonable mix of raw materials nutrition, color, aroma, taste and taste, so that your goods for the aftertaste infinite. The series of products, Long-term practice of new product development, the implementation of standardized production, according to market positioning, the optimal combination of the development of food products, research extremely, has formed a complete set of the corresponding product system, good at research and development has its own innovative dishes and specialties. 5, the long-term practice-based training, there is a fire on the opening of the actual combat experience. Since there is no unsuccessful industry that only unsuccessful enterprises, though not the first but I absolutely is the only. Business philosophy: to avoid convergence, take the road of individuality. Operating characteristics: do not follow the crowd, engage in targeted, that is, the characteristics of customer needs.Product positioning: According to local market reasonable positioning, rigorous every detail. On the hotel management. Kitchen cost control has a wealth of experience. Innovative marketing. So that catering business efficiency doubled.

　　III: My goal: to control costs and improve margins. To break the traditional barriers, and more exchange of learning, learn from each other, make concerted efforts and common progress, not the segment to meet the consumer tastes. Perseverance to do the work of innovation and promotion, the customer is God, their satisfaction is our benefits. In short, we should walk in front of time, we can not go to the market, but should go to the market, let you give me a chance, let me also you a wonderful!