I have strong kitchen management ability, can control cost accounting well, and have some experience and opinions on kitchen management, the development direction of catering industry and business ideas. I have always insisted on hard work and continuous progress.

At the same time, I strictly demand myself to constantly improve my own quality, be serious and responsible for my work, and be meticulous. There are first-class chefs who can take over all kinds of Hunan cuisine kitchens, and strictly trained chefs who can be sent to large, medium and small hotels. Two: I have been in the kitchen for more than ten years, and I have built a first-class chef team and an excellent management team. 1。 Experienced in planning, successfully planning the opening of four-star famous shops and hotels all over the country and achieving success. Have unique views on the location and planning of new stores. Choice is greater than hard work, and it is futile to try again if you choose the wrong one. Good at seafood dry pot series, paper pot series, iron plate series and stone pot series. Casserole series, crock series, wooden tong series, stir-fry series, etc. Reasonable raw material nutrition collocation, color, fragrance and taste are all available, which will make your product memorable. Long-term practice of new product development, standardized production, and optimization of catering product development according to market positioning are extremely extreme. Formed a complete set of corresponding product systems, and is good at developing its own innovative dishes and special dishes. 5. After long-term practical training, I have practical experience in starting a business. I think there are no unsuccessful industries, only unsuccessful enterprises. Although I am not the first, I am definitely the only one. Business philosophy: avoid convergence and take the personalized road. Business characteristics: don't follow the crowd, be characteristic and targeted, that is, the demand characteristics of customer groups. Product positioning: according to the reasonable positioning of local markets, every detail is rigorous. Rich experience in hotel management and kitchen cost control. Innovative marketing. Let the benefits of catering enterprises multiply.

My goal: to control costs and improve gross profit. Learn from the strengths of a hundred schools of thought, cook exquisite dishes, break traditional barriers, communicate more and learn more, learn from each other's strengths, and work together with Qixin to make progress and cater to consumers' tastes. Insist on innovation and promotion, customers are God, and their satisfaction is our interest. In short, we should keep ahead. We can't wait for the market, but should look for it. Just let you give me a chance and let me give you a wonderful one!