Cooking is the process of making dishes from processed and cut cooking materials through heating and modulation. A chef is a professional in cooking. How should he introduce himself in the interview? Next, I will introduce myself to you in cooking. I hope you like it.
Introduce yourself about cooking 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!
About cooking self-introduction Part 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.
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 materials 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. -
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!
Chapter III About Cooking Self-introduction Dear XX:
Hengyang, Hunan, majoring in cooking management, graduated from Hunan Commercial Technical School and was born in 20XX. I have been a chef 13 years. Main work experience:
In May of 20XX, I studied with my teacher in Hunan Jinji Hotel.
20XX August, chef of Yongxing Hotel, Hunan Yongxing Group.
20XX 65438+ 10 ——20XX served as the executive chef of Fujian International Hotel, during which he successfully planned Suimanyuan Hotel in Hunan, Xiangshui Family Hotel in Kunming, Fish and Goose Harbor Hotel in Dalian, etc. , and participated in many national cooking competitions here.
20XX August-20xx served as the national chain executive chef and technical director of famous stores in Hunan. During this period, he successfully planned Hunan, Guangdong, Shanxi, Henan and other places.
Franchise chains have 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 product is not allowed.
(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 the development direction and business ideas of kitchen management and catering industry. I always insist on hard work and continuous progress, and at the same time, I also strictly demand myself to constantly improve my own quality. I am serious and responsible for my work, and I am not careless. I have a first-class team of chefs who can take over all kinds of Hunan cuisine kitchens, and well-trained chefs can be sent from the kitchen to major small and medium-sized hotels.
Two: I have built a first-class chef team and an excellent management team from the kitchen for more than ten years. 1, with rich planning experience, successfully planned the opening of four-star famous shops and hotels all over the country and achieved 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. Yes, hotel management. Rich experience in kitchen cost control. Innovative marketing. Let the benefits of catering enterprises multiply.
Three: My goal: to control costs and improve gross profit. Take the advantages of a hundred schools of thought and cook exquisite dishes. Break traditional barriers, communicate more and learn more, learn from each other's strengths, and work together with Qi Xin to make progress together to 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!
Thank you!
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