Chef Resume Template-Basic Information
Last name:
Gender: male
Ethnic group: Han nationality
Date of birth: 1979 March 1 1.
Certificate number:
Marital status: married
Height: 172cm
Weight: 68 kg
Household registration: Zigong, Sichuan
Current location: Shanghai
Graduation school: Zigong No.5 Middle School in Sichuan.
Calendar: high school
Professional Name: Cooking Graduation Year: 1996
Working years: 10 years or more. Job title: senior professional title
working strength
Nature of work: full-time
Job Category: Catering/Entertainment-Executive Chef/Chef
Catering/Entertainment-Chef
Job title: Executive Chef; Chef; cook
Work area: Ganzhou, Jiangxi; Yingtan, Jiangxi; Ji ' an, Jiangxi
Treatment requirements: 5000 yuan/month can be negotiable; Need to provide housing
Arrival time: within three days
Skill expertise
Language ability: poor English; Mandarin is average.
educational training
Educational experience: school education at that time.
65438+September 0993-65438+July 0996 Sichuan Zigong No.5 Middle School
Training experience: certificate of time training institution
65438+2007 10-February 2007 Senior Chinese Chef of Sichuan Catering Service Company
Business experience
Other information
Self-evaluation:1March-September, 19941September, 1995 served as the deputy chef in Tianxiang Hotel, Zigong, Sichuan (foreign-related), and served as the deputy chef in the halal hall of Jinyinchuan Building (Samsung), Urumqi, Xinjiang. 1March, 1997 to1June, 1998, served as a Sichuan cuisine chef in Xiamen Fujian Military Region Guest House,1March, 1998 to1June, 1999,1July, 1999, served as a chef in Qinglong Mountain Villa Hotel, Neijiang, Sichuan. From June 2000 to June 2003, he worked as the executive chef in the four-star postal hotel in Shigatse, Tibet, and from May 2003 to June 2004, he worked as the executive chef in the Fushun Ji 'an Hotel in Zigong, Sichuan. From March 2004 to June 2006, I worked as a chef in Shanghai Music Sound Hotel. From June 2006 to July 2007, he served as deputy chef in Weiyuan Hotel (Samsung) in Neijiang, Sichuan; from September 2007 to May 2009, he served as deputy chef in Huidong Hotel (four-star) in Zigong, Sichuan; and in June 2009, he served as executive chef in Bolt Business Hotel in Chengdu, Sichuan. Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Jiangsu and Zhejiang cuisine, Hunan cuisine and Shanghai cuisine are clear at a glance. It can be said that Sichuan cuisine makes generals, and Xiaoxiang cuisine breeds emperors.
Development direction: you can start as a chef, and then from a chef to an executive chef.
Other requirements: normal welfare treatment, opportunities for study and study abroad, and communication with hotels.
contact information
Tel: 137955 * * Mobile phone number:
Email: [Email? Protected] (OICQ):78*****
Mailing address: Group * * of * * Jiacun, * * Town, Zigong City, Sichuan Province.
Two profiles of chef resume template:
Name: Zhang Haisheng (Zhang Jianhua) Gender: Male.
Nationality: China Nationality: Han Nationality Household Registration: Xinyi
Age: 24 Height: 178CM Weight: 65KG
Education: junior high school major: catering work experience: 9 years
Technical titles: senior chef, junior nutritionist.
Personality characteristics: bold, honest, full of sense of justice, serious, responsible, enthusiastic and helpful;
Favorite food: Cantonese food: health food: private farmhouse food: French food: Italian food:
Professional motto: create the most delicious feast for kitchen artists with inspiration;
Personal experience
20 15 Apprentice of Shenzhen Jiaji Restaurant:
20 15 Shenzhen rural restaurant catering group co., ltd? Chopping board (five-star green hotel)
20/kloc-in the first half of 0/5, the case board of Guangzhou Li Lai Hotel was "Shenzhen Jingyang Hotel Beer in the Second Half of the Year" (Samsung).
20 15 Dongguan Guangkai Garden Hotel Garden Hotel? Cutting board (platinum five-star)
Shenzhen Dongheng Holiday Hotel 20 15? Time Beer (Samsung) Houdiao Donghua Holiday Inn Tail Pot (four-star)
20 15 Tianjin Green Times Ecological Hotel (Samsung) wok: Chef of Shenzhen Guanlan Ding Restaurant in the second half of the year.
20 15 Hainan Taihua Hotel (four-star) Erguo: Director of Chinese Food in Juxiange, Sunshine Hotel, Shenzhen (platinum five-star)
At the same time, it contracted "20 15 Shenzhen Good Time Restaurant Chef: Shenzhen Yuanxuan Pavilion Chef in the Second Half of the Year".
20 15 Four Points by Sheraton Shenzhen (Three Kingdoms) also contracted the chef of Shenzhen Ganoderma lucidum private kitchen.
20 10 till now, production director of Tianjin gluttonous feast catering co., ltd.
Internship experience:
Shenzhen Shajing Garden Hotel (Samsung) Sheraton Dameisha Hotel Shenzhen (platinum five-star)
Shenzhen Daoxiang Restaurant (Wang Di Branch) Intercontinental Hotel Shenzhen (Super Platinum Five-Star)
Dongguan CITIC Golf Club Shenzhen Xiyuexuan Restaurant, etc.
Personal evaluation:
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 the gradual chef industry is not just my hobby.
It's my career. The kitchen has become my soul, ensuring that each product has its own characteristics; Pursuing perfection and never being satisfied,
Always pursue perfection.
Contact information:
Chef resume template 3 Hunan Hengyang, majoring in cooking management, graduated from Hunan Industrial and Commercial Technology.
Born in 1979. I have been a chef 13 years. Main work experience:
1May 1994 Studied in Jinji Hotel, Hunan.
1997 In August, he served as the chef of Yongxing Hotel of Hunan Yongxing Group.
June 2000 5438+ 10 month? In 2003, he served as executive chef of Fujian International Hotel, during which he successfully planned Suimanyuan Hotel in Hunan, Xiangshui Renjia in Kunming and Fish and Goose Harbor Hotel in Dalian.
And so on, and participated in the national cooking competition here many times.
August 2003? In 2007, he served as the executive chef and technical director of the national chain Hunan famous stores. During this period, he successfully planned Hunan, Guangdong, Shanxi, Henan and other places.
Franchise chains have also participated in many national cooking competitions here.
Kitchen management concept:
1, unity, friendship, understanding and progress
2. Conscientiousness in work+attitude determines everything+professionalism+thinking is self-evident.
3. Chef Virtue+Cooking Skills+Being a Man = Success
4, food to keep people+people pay attention to+mind.
5. The kitchen department does not allow it;
(1) If the knife is not skilled, the products are not allowed to be produced.
(2) The taste is not correct, and production is not allowed.
(3) The temperature is not enough, and products are not allowed.
(4) Before reaching the temperature, products are not allowed to be produced.
(5) Disunity dishes are not allowed to be made.
(6) Dishes are unclean and are not allowed to be made.
(7) If the quantity is insufficient, it is not allowed to produce any products.
(8) If the color is not bright, no products are allowed to be used.
(9) Dishes are not beautiful and are not allowed to be made.
(10) The utensils are incomplete and production is not allowed.
One: 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.
Three: 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!
Four basic information of chef resume template
Last name: Du xx Gender: Male
Marital status: Married ethnic group: Han nationality
Household registration: Fujian Age: 36
Current location: Xiamen Height: 17 1cm
Tel: 135**27758
Email: [Email? Protected]
working strength
Desired position: chef/pastry chef
Working years: professional title: no professional title
Expected monthly salary: negotiable
Job Type: Full-time
Arrival time: anytime
Business experience
From June 2004 to 2006, I worked as a mechanic in the manufacturing department of Xiamen Dazhen Magnetic Records Co., Ltd.
In April 2006, I worked as a salesman in a shoe store.
academic degree
Graduate school: xx University
Highest education: technical secondary school.
Date of graduation: July 2004
Major: Chef
Education experience
From September 2002 to June 2004, I studied mechanical and electrical engineering in Xiamen SmithKline Technical School.
From August 2008 to February 2008, I studied as a chef in Xiamen Cilong Vocational Training School.
linguistic competence
English level: average
Mandarin level: fluent
Cantonese level: good
proficiency
Familiar with many seafood, know how to deal with slaughter.
Personal autobiography
1, have a certain sense of responsibility for the work, be strict with yourself and pay attention to hygiene. Able to live in harmony with colleagues and have strong communication skills;
2, like to explore new varieties of cuisine, so that color, fragrance, taste and shape are in place;
3. Have certain cost control ability, and be able to make varieties of cuisines within the scope of not overspending. Do better. Be favored by colleagues and guests. Be praised by the boss;
4. Strong cooperation ability. Working experience in canteen management and food management, familiar with the relevant workflow of canteen management, and working experience in logistics management of hotels or large enterprises;
5, careful and meticulous, can bear hardships and stand hard work.
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