厨师英文自我评价范文.docx

厨师英文自我评价范文.docx

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厨师英文自我评价范文

厨师英文自我评价范文

　　厨师英文自我评价范文篇一

　　1,holdingahealthcertificateandchefcard;havemorethanfiveyearsexperienceinbusinesscafeteria,fiveyearsoflargeandmedium-sizedinternationalhotelchefexperience;knowhowtoopenthemenuwillbefriedDaGuocai,Hunan,Sichuan,Cantonese-based;,Coordinationability;culinaryhotelprofessionalgraduation,holdsabachelor'sdegreecertificateordiploma.FluentinbothMandarinandCantonese.Abilitytoleadandtraintheteam.Goodatcommunicatingwithpeoplefromdifferentstrata.

　　2,Ihaveastrongabilitytomanagethekitchen,goodcontrolofthecostofgoodaccountingforthekitchenmanagementandcateringindustrydevelopmentdirectionandbusinessideashavesomeexperienceandinsights,Ihavealwaysinsistedondiligenteffortstokeepmakingprogress.

　　3,peopleeat:

theoriginalcontactchefindustryisentirelyinahobby:

butslowlythechefindustryisnotonlymypreferencebuttobecomemycareer.Kitchenbecamemysoul,toensurethateachproducedadistinctiveappearance;pursuitofperfection,neversatisfied,alwaysstriveforexcellence.

　　厨师英文自我评价范文篇二

　　Time,suchaswatergenerallyhurriedaway,lookingback,inthiscolorfulseason,Ihavemadesomeachievementsinthecomingdays,IhopeIcandobetter.

　　First,politicalandideological.Iearnestlystudytheparty'slineandprinciples,policies,DengXiaopingTheory,thepartyandthecountry'seducationpolicies,principles,educationallawsandregulationstocontinuouslyimprovetheirideologicalqualityandpoliticaltheory.Alwaysadheretotheoverallsituation,subjecttoorganizationalarrangements,drylinelovelineneverspeakofprice,althoughheisachef,Ineverconsiderthemselvesinferior,alwayswiththeirownpracticalactiontograspthekitchenmanagement.Toensurethatthefoodandbeveragedepartmentproducedthenormalworkofthetransfer.

　　Second,thework,IservedasthebaseoftheRecliningBuddhacateringdepartmentandkitchencostcontrolwork.

　　Firstofalltoensurethatmealsneverfailmistakesandtechnicalskillstocontinuouslyimprovetheircookingtechniques.Inpractice,Icontinuetoexplore,accordingtotheGuilinareaoffoodanddrink,andconstantlyimprovetheircookingtechniques,thepreparationofmultiplesetsoffeaturesoftherecipes,sothattraineesandguestscaneatsweetanddeliciousmeals.Sothatthecentralstafftoeatthesatisfactionoflifeatease.Second,Ipaycloseattentiontoseveralaspectsinthecanteenmanagement.First,thegoodcanteenofrawmaterialspurchase,Iamnotafraidoftheroad,intothemarket,shoparound,buyavarietyofnutritiousfoodingredientstoensureaffordable,sothatthecentralstafftoeatwell,eathealthy.Thesecondistoensurethatfoodandrawmaterialsdonotrot,donotdegenerate,notwaste,savingcanteenexpenses,toensurecostcontrol.Third,toensurethatmealsontime,makethekitchenlogisticalpreparationsforthenewstaffinJuly2018duringthesuccessfulcompletionoftheCenterandtheMinistryofcateringtasks,thecenterleadershipandrecognitionofthevariousdepartments.

　　Third,inlife,Iadvocateasimplelife,todevelopgoodhabits/anddecentstyle.Inaddition,theconceptoftimeattachesgreatimportance.Asapproachableandfriendlypeople,ithasbeenwithpeopleisveryharmonious.Daretoworkhardwillbewithmetomeetnewchallengesinthefuture.Payattentiontolearning,developagoodhabitofreadingnewspapers.Concernedaboutcurrentaffairs,concernedaboutnationalaffairs,soclear-headed,notbehindthesituation.

　　Cookingisaverypracticalprocess,cannotgraspovernight,butaslongasIreadthevolume,carefully,andaccordingtofigure,seriousimitation,itwillcertainlybeabletogetthetruemeaningofcookingtechniquesIhavelearnedtocontinue.Withthebasicskillsofdifferentmaterials,differentcookingmethods,differentshapesandtastes,wecancreateexcellent,fragrantandtastefulproductsbychangingtheproductionsofwatertables,choppingboards,playingloads,miscellaneouspots,waitingpotsandstalls.,Shape,quality,allthebestdishestopoint.Iwillbemorestrictdemandsonthemselves,tocorrectshortcomings,carryforwardtheadvantages.

　　厨师英文自我评价范文篇三

　　Ihaveastrongabilitytomanagethekitchen,goodcontrolofthecostofgoodaccountingforthekitchenmanagementandcateringindustrydevelopmentdirectionandbusinessideashavesomeexperienceandinsights,Ihavealwaysinsistedondiligenteffortstokeepmakingprogress,

　　Atthesametimestrictdemandsonthemselvestocontinuouslyimprovetheirownquality,aseriousandresponsibleworkwithoutalittlecareless,first-classchefteam,youcantakeoveralltypesofHunankitchen,awell-trainedchefscanbesenttothesmallandmedium-sizedhotelsfromthekitchen.II:

Icookfromthekitchenformorethanadecadecreatedafirst-classteamofchefsandexcellentmanagementteam.1.Planningexperience,thesuccessfulplanningofthefourstarfamoushotelsandhotelsaroundtheopeningandachievedsuccess.Thenewstorelocation,planningauniqueposition.Choiceisgreaterthantheeffort,choosenottotryagainonlyinvain.GoodseafoodGanguoseries,paperpotseries,ironseries,ShiGuoseries.Andsoon,areasonablemixofrawmaterialsnutrition,color,aroma,tasteandtaste,sothatyourgoodsfortheaftertasteinfinite.Theseriesofproducts,Long-termpracticeofnewproductdevelopment,theimplementationofstandardizedproduction,accordingtomarketpositioning,theoptimalcombinationofthedevelopmentoffoodproducts,researchextremely,hasformedacompletesetofthecorrespondingproductsystem,goodatresearchanddevelopmenthasitsowninnovativedishesandspecialties.5,thelong-termpractice-basedtraining,thereisafireontheopeningoftheactualcombatexperience.Sincethereisnounsuccessfulindustrythatonlyunsuccessfulenterprises,thoughnotthefirstbutIabsolutelyistheonly.Businessphilosophy:

toavoidconvergence,taketheroadofindividuality.Operatingcharacteristics:

donotfollowthecrowd,engageintargeted,thatis,thecharacteristicsofcustomerneeds.Productpositioning:

Accordingtolocalmarketreasonablepositioning,rigorouseverydetail.Onthehotelmanagement.Kitchencostcontrolhasawealthofexperience.Innovativemarketing.Sothatcateringbusinessefficiencydoubled.

　　III:

Mygoal:

tocontrolcostsandimprovemargins.Tobreakthetraditionalbarriers,andmoreexchangeoflearning,learnfromeachother,makeconcertedeffortsandcommonprogress,notthesegmenttomeettheconsumertastes.Perseverancetodotheworkofinnovationandpromotion,thecustomerisGod,theirsatisfactionisourbenefits.Inshort,weshouldwalkinfrontoftime,wecannotgotothemarket,butshouldgotothemarket,letyougivemeachance,letmealsoyouawonderful!

　　厨师英文自我评价范文篇四

　　1,theworkofacertainsenseofresponsibility,strictrequirementsontheirown,talkabouthealthandcolleaguestoliveinharmony,communicationskills.Liketoexplorenewvarietiesofcuisine,sothatcolor,smell,taste,typeofplaceinplacetocontrolcostsHaveacertaincapacity,donotexceedthescopeofthevarietycandothedishesouttodobetterbycolleaguesandguestsfavorbytheboss'srecognitionwithstrongabilitytohavecanteenmanagement,foodmanagementworkexperience,familiarwithCanteenmanagementoftherelevantworkprocesses,hotelorlargeenterpriselogisticsmanagementexperience;

　　2,hasmanyyearsofplanningexperience,thesuccessfulplanningofthefourstarfamoushotelsandhotelsaroundtheopeningandachievedsuccess.GoodseafoodGanguoseries,paperpotseries,ironseries,ShiGuoseries.Casseroleseries,tileseries,woodpokeseries,friedseries,andsoon,areasonablemixofrawmaterialsnutrition,color,smell,tasteandtaste,sothatcustomersofthegoodsfortheaftertaste.