Model essay on chef's resume (1)
Personal data:
Name: Sheila
Gender: male
Height: 178cm
Date of birth: 1985 1.5.
Status: healthy
Political views: party member.
Graduate school: Shazhou College of Nutrition and Food.
Major: food major
Education: Bachelor's degree
E-mail: Mobile:
Educational background:
2007-_ 20 1 1 Shazhou College of Political Science and Law
Main courses:
Pastry technology, western food technology, western food raw materials, kitchen English, cooking technology, banquet design, etc.
Awards:
In the first academic year of 2008-2009, he won the third-class scholarship of the college.
In 2009-20 10 academic year, he won the third prize of thesis writing.
2009-20 10 won the excellent thesis writing award in the second academic year.
1: pastry intermediate certificate.
Under the guidance of the teacher, cakes can be made exquisitely.
2. Computer at the provincial level
3. National College English Level 3 Certificate, you can be familiar with the application of kitchen English.
Practice and practice:
1:2010.7-2011.2 Internship in the West Kitchen of Jinling Hotel, Wuxi, Jiangsu Province
2.2008. 10-2009.5 Work-study program in Liangxi Hotel, Wuxi City, Jiangsu Province
Personality characteristics:
Advantages: honesty and diligence, kindness and enthusiasm, hard work, strong learning ability, independence and pragmatism, and collective consciousness.
Need to be improved: you can't express your ideas to others well, you need to communicate with others more and master methods and skills.
Career intention. Foreign pastry
Through two years' study in the school system, I have certain theoretical knowledge and practical ability. After eight months' internship in the west kitchen of Wuxi Jinling Hotel, I have a further understanding of this aspect. My master also affirmed my attitude and hands-on operation, and I was very happy. I intend to work in this field for a long time in the future. Do it if you like, and you won't know whether it's worth it or not until you do it.
I like dessert, so I will buy it when I have time. I'll try it myself and see how to do it. I feel that what I have made is not only dessert, but also a kind of pride. I will take it out for my friends and relatives to taste and express my gratitude.
Model essay on chef's resume (2)
I. Basic information
Name: XX
Gender: male
Age: 25 years old
Marital status: unmarried
Graduation school: XX Chef School
Physical condition: healthy
Household registration: Xuzhou
Working years: 6 years
Tel: 139XXXXXXXX
Second, the job intention
Intentional position: canteen chef/southern cuisine chef/head chef
Certificates: health certificate, intermediate chef certificate.
Salary requirements: negotiable
Arrival time: within one week.
Working ability and expertise: Have certain kitchen management ability, and can control cost accounting well. Good at seafood dry pot series, paper pot series, iron plate series and stone pot series. Casserole series, crock series, Akebia series, stir-fry series. The nutrition of raw materials is reasonable, and the color, fragrance and taste are all available. According to the market positioning, we can optimize the development of catering products and develop new dishes regularly.
Third, work experience.
From May 2008 to July 20 1 1, I worked as an apprentice and served dishes in XX Hotel, during which I obtained the technical certificate of junior post.
From August 20 1 1 year to June 201April, I worked as a chef in XX Hotel of XX Group, during which I obtained the certificate of intermediate chef.
Fourth, self-evaluation.
Have a certain sense of responsibility for work, be strict with myself, pay attention to hygiene, get along well with colleagues, have strong communication skills, and like to explore new varieties of cuisines. Have certain cost control ability, can make the cuisine better and better within the scope of not overspending, and are favored by colleagues and guests.
Model essay on chef's resume (3)
Personal basic resume
Name: XXX
Gender: x
Nationality: China.
Current location: Guangzhou
Ethnic group: Han nationality
Household registration: Sichuan
Body: 167 cm 67 kg
Marital status: married
Age: 40 years old
Training certification: integrity badge:
Job hunting intention and work experience
Talent type: general job hunting
Application position: catering/entertainment category: chef, senior chef
Working years: 16 title: no title.
Job type: full-time-available at any time
Monthly salary requirements: XX00-XX00 hope to work in Guangzhou.
Personal work experience: company name: XX restaurant opening date: 20xx-06 ~ 20xx-08.
Company Nature: Industry:
Position: Back Chef.
Job description:
Reason for leaving: demolition
Company name: XX Hotel Date: 19xx-06 ~ 20xx-05.
Company Nature: Industry:
Position: Back Chef.
Job description:
Reason for leaving: seek another development.
Company name: XX Restaurant Date:19xx-10 ~19xx-03.
Company Nature: Industry:
Position: Kitchen.
Job description:
Reason for leaving:
academic degree
Graduation school: XX Culinary College
Highest education: junior college
Graduation-19XX-07-0 1
Major one: cooking pasta
Major 2:
Education and training experience: start and end date, school (institution) special industry certificate number.
19XX-09 19XX-07 certificate of first-class chef of Sichuan cuisine college.
linguistic competence
Foreign language: English is average.
Putonghua level: average
Cantonese level: average
Working ability and other professional knowledge
Computer level: general
Main job responsibilities and performance description:
Ensure the quality of dishes, optimize kitchen management, and often develop new dishes.
Self-evaluation:
From the kitchen 16 is good at Sichuan cuisine, bypassing Cantonese cuisine, Sichuan snacks, private kitchens and medicated diets. He used to be a chef at the Golden Goose Hotel.
Monthly salary requirement: XX00-XX00 yuan can be considered! !
Model essay on chef's resume (4)
Name: Sheila
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.
Education: High school.
Professional Name: Cooking Graduation Year: 1996
Working years: more than ten years.
Title: senior 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 deputy chef in Tianxiang Hotel, Zigong, Sichuan (foreign-related), and in June, 65438+1October, 65438+February 1996 served as Golden Yinchuan Building, Urumqi, Xinjiang (Samsung). 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.