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總廚Chef.簡歷范文

作者：錘子簡歷 2022/03/31 15:50:00

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求職意向

總廚Chef. 中山薪資面議隨時到崗

教育背景

2020.x -2020x 中專 ?technical secondary school 粵菜烹飪與管理Cantonese cooking and m

兩岸三地廚藝亞洲金質獎

Asian Gold Prize for Cooking on both sides of the Taiwan Strait

工作經(jīng)驗

2020.x -2020x 湛江市皇冠假日酒店副總廚

Zhanjiang Crown Holiday Hotel Chef

2020.x -2020x 澳門美居大酒樓副總廚

2005.1-2008 .2 Macau Meiju Restaurant Chef

2020.x -2020x 新加坡潮州樓 ?總廚

2008.2-2011.11 Chaozhou Building, Singapore Chef.

2020.x -2020x 天津海濱一號溫泉度假副總廚

2011.12-2014.7Tianjin Waterfront No. 1 Hot Spring Resort Chef

2020.x -2020x ?開平高級私人會所 ?副總廚

2014.8-2016.7 Kaiping Private Club Chef

2020.x -2020x 中山金華悅國際酒店 ?副總廚

2016.9-to date Zhongshan Jinhua Yue International Hotel Chef

自我評價

本人在餐飲服務行業(yè)工作十三年，累積豐富管理經(jīng)驗。曾經(jīng)接待過多位中央領導官員，對菜肴營養(yǎng)的配搭，有豐富經(jīng)驗。對出品要求菜式創(chuàng)新、VIP接待、大型宴會接待、酒店籌備、人員管理方面等方面有著實際性的工作經(jīng)驗。特別是在澳門美居大酒樓任職期間，面臨更大的挑戰(zhàn)，正值非典期間，本人對于菜式大力改善和改變營銷策劃，狠抓環(huán)境衛(wèi)生和出品，要求廚師戴口罩、手套、穿消毒鞋上班等措施，同時請電視臺的記者進行采訪等方法。贏得顧客的回頭率，生意有所上升。嚴謹?shù)墓芾頌楣沮A得較好效益，給顧客留下好的口碑，同年獲得由香港鮑魚大王楊貫一先生頒發(fā)的“粵港澳名廚”稱號證書。2016年獲得“兩岸三地廚藝亞洲金質獎”稱號證書。

I work in the catering service industry for 13 years, accumulated rich management experience. He has received many central leaders and has rich experience in the nutrition of dishes. It has practical work experience in the aspects of product request innovation, VIP reception, large-scale banquet reception, hotel preparation, and personnel management. In particular, during my tenure at Chaozhou Building in Singapore, I faced greater challenges. During the SARS period, I vigorously improved and changed marketing plans for dishes, focusing on environmental hygiene and production.The chef is required to wear masks, gloves, wear disinfectant shoes to work and other measures. At the same time, the television reporter is asked to conduct interviews and other methods. Business has risen as customers have returned. Strict management has won better benefits for the company and left a good reputation for customers. In the same year, it was awarded the title certificate of "Hong Kong, Macao and Macao Famous Chef" issued by Mr. Yangguanyi, the king of Hong Kong abalone. In 2016, he won the "Asian Gold Award for Cooking on both sides of the Taiwan Strait".

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