Wonderful self-introduction article by chef 1
Dear XX:
Hello! My name is * *, and I come from * *. I graduated from * * College of * * University, and my major is * *. After graduation, I worked in a trading company for 2 years and then in a hotel for 2 years. Man struggles upwards, but water flows downwards. The first two jobs didn't have much development potential, so I resigned to find a better and more promising job. The first four years of work have given me rich experience as a chef. I think I can win the position of the company. thank you
Thank you!
Wonderful self-introduction of chef II
Dear XX:
Hello, everyone. I'm a hot pot chef. I came to this big family of 5 1, hoping to make more friends. I live in beautiful Sichuan. My signature is: be honest with people, attitude is everything.
If you want to learn technology, please contact me by phone: xxxx, Mr. Xiao. If you are not sincere, please don't bother. Thank you for your cooperation.
Personal profile: I have been engaged in teaching, teaching, guiding, making and formula research of Sichuan hot pot, Sichuan stew and maocai process management for a long time. A mediocre chef is only a follower of dishes, and an accomplished chef should be the creator of dishes and the leader of popular dishes. Only by being unique can we create unlimited business opportunities. According to rich experience, modest attitude, profound foundation and consciousness of pursuing characteristics, we have learned from the strengths of various schools, learned from others, accepted everything, operated independently, quantified the formula, practiced for many times, kept improving and constantly improved, and formed a unique formula and flavor. I have personally worked as a chef in Chengdu, Zhengzhou, Hubei, Northeast Hebei, Tianjin, Guangdong, Shenzhen and other places, and my superb skills, unique varieties and attractive flavors are deeply loved by consumers. Guidance and training places include Dalian, Tianjin, Hebei, Shenzhen, Changchun, Shaanxi, Sichuan, Shandong and other places, among which many students have run hot pot restaurants or maocai stores, and their business is booming, so they are very familiar with the development trend of catering. -
Hot pot: Chongqing hot pot is the main one, and the unique formula and flavor are developed by integrating hot pots from Chengdu, southern Sichuan, eastern Sichuan, northeast China and northwest China. Teach hot pot raw material knowledge, taste dish making, traditional hot pot, special hot pot formula, making method and hot pot management knowledge. -
Maocai: maocai is a cooking method in which the soup is boiled with special base material and special fresh soup. After the processed raw materials are boiled, they are put into a bowl, and special seasoning and marinade are added for human consumption. The finished dish is spicy and delicious, soft and smooth, with a long aftertaste, quick and cheap, and is deeply loved by people. Such as hair powder, also known as spicy powder, hot pot powder and so on. Teach recipes and recipes. -
Tip: Want to master the techniques of hot pot, pot-stewed vegetables and maocai? Do you need a recipe? Do you want to deal in specialty varieties? Do you want to update the variety? Do you need hot pot and maocai seasoning? If necessary, please contact me by phone:1590287358413608186526 Mr. Xiao-
Service content: To teach entrepreneurs and maocai enthusiasts about the production technology, menu provision, variety planning and management knowledge of Sichuan hot pot, Sichuan braised dishes and maocai. Make hot pot, marinade, maocai sauce, contract kitchen, introduce chefs, etc.
Thank you!
Chef's wonderful self-introduction Part III
Dear XX:
I'm from XX, and I've been a cook for N years. I have worked in XX Hotel and XX Hotel. After several years of work accumulation, I have successfully obtained the technical certificate of junior position/intermediate chef certificate.
I have certain 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. At work, he is 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.
Man struggles upwards, but water flows downwards. I quit my last job in order to pursue more career development space. Through the accumulation of previous work experience, I have the confidence and ability to be a chef in your hotel.
Thank you!