廚師自我評(píng)價(jià)
在日常的學(xué)習(xí)、工作、生活中,我們都嘗試過(guò)寫(xiě)自我評(píng)價(jià)吧,自我評(píng)價(jià)極大地影響人與人之間的交往方式,也決定著一個(gè)人對(duì)待他人的態(tài)度,還影響對(duì)他人的評(píng)價(jià)。你知道自我評(píng)價(jià)怎樣才能寫(xiě)的好嗎?以下是小編整理的廚師自我評(píng)價(jià),供大家參考借鑒,希望可以幫助到有需要的朋友。
廚師自我評(píng)價(jià)1
Shanxi Xinfei Energy Investment Group Co., Ltd. security technology training center time flies, as the post since the post, in the busy unknowingly six months time has passed. Looking back on the past six months, I would like to thank all the leaders for their guidance and help in their work. I would like to thank all my colleagues for their consistent support of my work. I will work in the future adhere to set an example, strict demands on themselves, do their jobs, improve the management of service levels. In order to better complete the future work, I work on the trial period were summarized.
First, consciously study the spirit of the party, armed with advanced political ideas.
For more than half a year, I have always insisted on studying Marxism-Leninism and participated in the training courses for party activists organized by the County Party Committee in July. Through training, I have benefited greatly. I have learned how to use dialectical materialism and historical materialism to analyze and observe things. , Adhere to the truth. Adhere to the correct outlook on the world, life, values, with the correct world outlook, outlook on life, values, guide their own learning, work and life practice, and actively build a solid ideological defense. I love the motherland, support the party line, loyal to the development of enterprises. Although he is only an ordinary long, but the work proactive, hard work, defying hardship, due diligence, and strive to do anything in the ordinary work of the contribution.
Second, strengthen the guidance of education, improve staff quality.
In strict accordance with the company's rules and regulations, in addition to the daily morning meeting in the deployment of the day's work, the formation of a learning company to understand the principles and policies of the atmosphere, so that we imperceptibly develop a good habit of abiding by the system ; Combined with the actual situation of the staff to strengthen their targeted culinary training, and often inspire them to work as their own careers. After my efforts and active cooperation, the overall quality of the kitchen staff to improve, to comply with the company and the kitchen rules and regulations, to maintain good personal hygiene and instrumentation, cooking techniques into the kitchen staff a conscious behavior, a "unity , Efficient, harmonious and innovative "team of basic shape.
Third, a positive response to the company's internal control system, strengthen the daily management, eliminate no waste. Training Center in addition to the respective mine-related training students to eat, but also bear the text printed Branch, Internet companies, machinery department, the center accommodation, the relevant leadership and chairman of the external reception work. With the increase of personnel, the daily consumption is gradually increasing, how to ensure the health and delicious dishes to control the cost of the case, we have always been an important goal. As the chef, I am through long-term practice to explore, sum up some ways to reduce costs.Strict implementation of the fine management, the rational allocation of tasks, the cost control implemented to each employee who, in order to achieve the purpose of the implementation of the principle of "first-in-first-out" So that all kitchen staff are concerned about costs, control costs, completely eliminate no waste.
Fourth, strengthen health management, implementation of fire protection requirements. Strict implementation of the "Food Sanitation Law", to comply with the restaurant health system to prevent "disease from the mouth," to prevent food contamination and harmful substances on the dangers of dining, to protect everyone's health.Food and sundries drug isolation, food and natural ice isolation; cooking utensils implement the "four cross the border": a wash, two brush, three red, disinfection; the same time, Environmental sanitation to take "four fixed" approach: people, set things, set time, set the quality; dicing lump sum, responsibility to the people. Personal hygiene to wash hands, cut nails; ground bath, barber; frequently changing overalls. Place the food cabinets, shelf time to keep clean, no mildew spot, the mouse track. Daily operation of the stove and wash the ground regularly, carefully wipe the restaurant floor and tables and chairs, to ensure strict operation between the ground, doors and windows, and the surrounding environmental health. Through our perseverance and efforts, in September the county food hygiene supervision and inspection, our work has been affirmed by the inspection staff, food service food safety rating was rated as "excellent." Fire work, kitchen work has always been one of the priorities. In order to implement the fire protection requirements, all employees must be required to "fire away from the fire, electricity off, gas off"; also from time to time to check the kitchen gas pipeline to prevent leakage caused by fire accidents, often check all kinds of electrical power Line, to prevent running power leakage caused by various types of fire or electric shock safety incidents. We strictly in accordance with the requirements to ensure food safety and fire safety, safety and economic operation of the company to provide due protection.
Recalling the past six months, in our joint efforts, we in the kitchen integrated management, staff quality, food quality, health and safety, cost control, and achieved certain results. But there are also some shortcomings: for example, some staff attitude is not enthusiastic, the kitchen management system has not yet formed. So in the future work, the need for further education and training, quality health and safety control and cost control. Obey the leadership, unity of staff, make up for deficiencies, so that the Group Training Center catering service level to a new level.
廚師自我評(píng)價(jià)2
本人吸取眾家之長(zhǎng),銳意創(chuàng)新,靈活運(yùn)用,隨著客人的需求路線走,推出安全,衛(wèi)生,營(yíng)養(yǎng),鍵康,美味的菜式。本人擔(dān)任酒店主廚工作,負(fù)責(zé)名貴菜式出品,負(fù)責(zé)指導(dǎo)下廚工作,保證質(zhì)量,對(duì)廚房出現(xiàn)的各種問(wèn)題注時(shí)處理,使整個(gè)出品部正常運(yùn)行。負(fù)責(zé)采納顧客反饋意見(jiàn),給于及時(shí)改進(jìn)和調(diào)解工作;負(fù)責(zé)研發(fā)新菜式。
樂(lè)觀自信,熱愛(ài)烹調(diào)工作,“沒(méi)有最好,只有更好”,追求做到現(xiàn)代化廚房的先行者。安全,衛(wèi)生,營(yíng)養(yǎng),健康,美味的`菜式的先行者。
廚師自我評(píng)價(jià)3
回首xx年,在公司領(lǐng)導(dǎo)的指導(dǎo)和各個(gè)部門(mén)的支持下,堅(jiān)持以身作則,高標(biāo)準(zhǔn)、嚴(yán)要求,團(tuán)結(jié)和帶領(lǐng)廚房部全體員工,為給顧客提供可口的菜肴,勤勤懇懇、兢兢業(yè)業(yè),F(xiàn)將一年來(lái)的工作總結(jié)如下:
一、經(jīng)營(yíng)方面:
1、在總公司的指導(dǎo)下,于10月成立“產(chǎn)品研發(fā)小組”。
2、根據(jù)顧客的消費(fèi)心理,推出一些綠色食品和野生食品,響應(yīng)“綠色餐飲理念”,并且也獲得了一些良好的市場(chǎng)反應(yīng)。
3、響應(yīng)市場(chǎng)需求,在采購(gòu)部的配合下,增添了適合賓客需求的原材料和產(chǎn)品。
二、管理方面:
1、以人為本為管理基礎(chǔ),及時(shí)了解員工思想動(dòng)態(tài)和員工需求,在xx年部門(mén)人員較去年同期相比,比較穩(wěn)定;也為新橋店的開(kāi)業(yè)人員籌備起到了一定的支撐作用。
2、結(jié)合員工實(shí)際情況加強(qiáng)素質(zhì)教育,對(duì)員工進(jìn)行有針對(duì)性的廚藝培訓(xùn),部門(mén)員工整體素質(zhì)有所提高,并且培養(yǎng)出了一批中高層管理人員。
3、根據(jù)公司經(jīng)營(yíng)需求,逐步按照“六常法”健全部門(mén)相關(guān)管理制度和流程,并且加強(qiáng)了安全操作的培訓(xùn)和宣傳。
4、員工食堂加強(qiáng)對(duì)廚師的要求,從開(kāi)設(shè)夜霄、菜肴品種、口味等方面都得到了較大的改善,也提高了公司給予員工的福利。
5、員工宿舍在衛(wèi)生、安全、鄰里關(guān)系在下半年里更加強(qiáng)了管理,通過(guò)各部門(mén)的監(jiān)督檢查,特別是宿舍衛(wèi)生管理都有很大提升。
6、對(duì)公司的會(huì)議精神和批示及時(shí)向各班組傳達(dá),緊跟公司的計(jì)劃。
三、質(zhì)量方面:
1、菜肴出品質(zhì)量是廚房部工作中的重點(diǎn),認(rèn)真聽(tīng)取營(yíng)業(yè)部門(mén)的意見(jiàn)及賓客反饋,總結(jié)出品問(wèn)題,如菜肴保溫采取申購(gòu)菜蓋、菜梯改進(jìn)卷簾,出品速度通過(guò)同營(yíng)業(yè)部及時(shí)溝通和調(diào)整相關(guān)流程,有雜物等通過(guò)硬件的改進(jìn)和日常的管理要求,在去年的基礎(chǔ)上加強(qiáng)了穩(wěn)定和改善。
2、督促管理人員參加原材料的驗(yàn)收管理,在質(zhì)量和數(shù)量上都得到了一定程度的完善,也為出品原材料的要求上奠定了質(zhì)量基礎(chǔ)。
四、衛(wèi)生方面:
在思想上,我積極上進(jìn),勇于創(chuàng)新,不斷地加強(qiáng)自身素養(yǎng),做好自己的工作,關(guān)心時(shí)事,思想要求上進(jìn),團(tuán)結(jié)同學(xué),能熱心為同學(xué)服務(wù)。并有堅(jiān)定的政治方向。我熱愛(ài)祖國(guó),熱愛(ài)人民,堅(jiān)決擁護(hù)共產(chǎn)黨領(lǐng)導(dǎo)和社會(huì)主義制度,遵紀(jì)守法,愛(ài)護(hù)公共財(cái)產(chǎn)。
學(xué)習(xí)上,我有較強(qiáng)的自學(xué)能力,勤于鉆研,肯思考,合理安排好學(xué)習(xí)時(shí)間,理解能力強(qiáng),思維敏捷,對(duì)問(wèn)題有獨(dú)到的見(jiàn)解。學(xué)習(xí)中摸索出一套符合自己的學(xué)習(xí)方法,腳踏實(shí)地,循序漸進(jìn),精益求精,學(xué)習(xí)效率高。在職高兩年學(xué)習(xí)生活中取得了較大進(jìn)步,并做到了各科的均衡發(fā)展。在完成課業(yè)學(xué)習(xí)任務(wù)的同時(shí),我積極參加了夏令營(yíng)和競(jìng)賽活動(dòng),拓寬了自己的課外知識(shí)面。
在工作方面,本人在學(xué)生會(huì)工作的日子里,我學(xué)會(huì)了為人處事。在協(xié)會(huì)的實(shí)踐中我知道了事業(yè)的偉大和一個(gè)人的付出與成就。在大學(xué)生的社會(huì)實(shí)踐活動(dòng)中我得到了找工作比較難的啟發(fā),啟發(fā)我要克服困難勇于直前。
烹飪是一門(mén)實(shí)踐性很強(qiáng)的工藝,非一朝一夕所能掌握,但只要我開(kāi)卷細(xì)讀,用心體會(huì),并且按圖索驥,認(rèn)真仿制,就一定能獲得烹飪技藝的真諦。通過(guò)不斷學(xué)習(xí)我體會(huì)到了。具備了水臺(tái)、砧板、打荷、上雜、候鍋、明檔等基本功,只要運(yùn)用不同的原料、不同的`烹調(diào)方法、不同的造型及口味,相互變換制作,即可創(chuàng)新出色、香、味、形、質(zhì)、器俱佳的各款菜點(diǎn)來(lái)。
我將更嚴(yán)格地要求自己,改正缺點(diǎn),發(fā)揚(yáng)優(yōu)點(diǎn)。相信在不久的將來(lái),我將成為社會(huì)主義合格的廚師。
本人有豐富的烹調(diào)經(jīng)驗(yàn),熟悉廚房整體運(yùn)作,能有效控制成本,做到物盡其用,主要擅長(zhǎng)粵菜,其次川,竷菜。
我們以新鮮,營(yíng)養(yǎng),健康綠色。食材為中心,加上傳統(tǒng)與創(chuàng)新相容,吸取眾家之長(zhǎng),銳競(jìng)創(chuàng)新,靈活運(yùn)用,讓顧客盡享美食的樂(lè)趣,以超越自我精益求精的服務(wù)精神,以客為本以客為尊,以誠(chéng)相待的服務(wù)準(zhǔn)則。
本人樂(lè)觀,自信,沒(méi)有挑剔的顧客,只有不完美的菜式,發(fā)揮現(xiàn)有的工作經(jīng)驗(yàn),不斷學(xué)習(xí),不斷改良,不斷創(chuàng)新的宗旨“沒(méi)有最好,只有更好”,追求做到盡善盡美,為顧客提供更高的服務(wù)質(zhì)量和完美無(wú)憾的食品是我執(zhí)著追求。
廚師自我評(píng)價(jià)4
Time, such as water generally hurried away, looking back, in this colorful season, I have made some achievements in the coming days, I hope I can do better.
First, political and ideological. I earnestly study the party's line and principles, policies, Deng Xiaoping Theory, the party and the country's education policies, principles, educational laws and regulations to continuously improve their ideological quality and political theory.Always adhere to the overall situation, subject to organizational arrangements, dry line love line never speak of price, although he is a chef, I never consider themselves inferior, always with their own practical action to grasp the kitchen management. To ensure that the food and beverage department produced the normal work of the transfer.
Second, the work, I served as the base of the Reclining Buddha catering department and kitchen cost control work.
First of all to ensure that meals never fail mistakes and technical skills to continuously improve their cooking techniques. In practice, I continue to explore, according to the Guilin area of food and drink, and constantly improve their cooking techniques, the preparation of multiple sets of features of the recipes, so that trainees and guests can eat sweet and delicious meals. So that the central staff to eat the satisfaction of life at ease. Second, I pay close attention to several aspects in the canteen management. First, the good canteen of raw materials purchase, I am not afraid of the road, into the market, shop around, buy a variety of nutritious food ingredients to ensure affordable, so that the central staff to eat well, eat healthy. The second is to ensure that food and raw materials do not rot, do not degenerate, not waste, saving canteen expenses, to ensure cost control. Third, to ensure that meals on time, make the kitchen logistical preparations for the new staff in July 20xx during the successful completion of the Center and the Ministry of catering tasks, the center leadership and recognition of the various departments.
Third, in life, I advocate a simple life, to develop good habits / and decent style. In addition, the concept of time attaches great importance. As approachable and friendly people, it has been with people is very harmonious. Dare to work hard will be with me to meet new challenges in the future. Pay attention to learning, develop a good habit of reading newspapers. Concerned about current affairs, concerned about national affairs, so clear-headed, not behind the situation.
Cooking is a very practical process, can not grasp overnight, but as long as I read the volume, carefully, and according to figure, serious imitation, it will certainly be able to get the true meaning of cooking techniques I have learned to continue. With the basic skills of different materials, different cooking methods, different shapes and tastes, we can create excellent, fragrant and tasteful products by changing the productions of water tables, chopping boards, playing loads, miscellaneous pots, waiting pots and stalls. , Shape, quality, all the best dishes to point. I will be more strict demands on themselves, to correct shortcomings, carry forward the advantages.
廚師自我評(píng)價(jià)5
法務(wù)經(jīng)理負(fù)責(zé)管理公司法律事務(wù)和安全保衛(wèi)工作,保障公司合法權(quán)益和安全。
1、合同、公函及其他法律文件
a、負(fù)責(zé)公司合同預(yù)審核工作
b、起草、審核、修改公司各類(lèi)法律文件?包括但不限于合同、協(xié)議、公函等文本
c、參與公司重要商務(wù)合同的討論和談判工作,提供法律支持。
2、糾紛處理
a、獨(dú)立代理或協(xié)助外聘律師開(kāi)庭應(yīng)訴
b、協(xié)助外部律師進(jìn)行案件證據(jù)收集、訴訟材料準(zhǔn)備和案情分析
c、制定訴訟或仲裁方案并提交公司領(lǐng)導(dǎo)和外聘律師研究討論
d、負(fù)責(zé)訴訟或仲裁法律文件的遞送工作
e、負(fù)責(zé)整理公司訴訟費(fèi)用支出情況
f、跟蹤訴訟或仲裁案件案情進(jìn)展并及時(shí)反饋領(lǐng)導(dǎo)?
g、判決或裁定出具后,接洽法院和仲裁庭并執(zhí)行庭審事宜
h、協(xié)助外部律師處理公司保險(xiǎn)理賠方面的事務(wù)。
3、勞動(dòng)合同管理
a、負(fù)責(zé)對(duì)勞動(dòng)合同的附件修改完善,規(guī)避企業(yè)風(fēng)險(xiǎn)
b、跟蹤并研究中央及地方政府對(duì)勞動(dòng)合同的最新司法解釋?zhuān)瑸槿耸滦姓刻峁┓芍С?/p>
4、對(duì)疑難應(yīng)收賬款的催收
a、配合、協(xié)助各部門(mén)對(duì)應(yīng)收賬款進(jìn)行催收
b、直接辦理疑難應(yīng)收賬款的催收
5、法務(wù)管理制度的建立與維護(hù)
a、建立并完善公司法務(wù)工作的'管理制度、配套表格及工作流程?
b、協(xié)同合約商務(wù)部起草、審核、修改、完善合同模板、制度配套表格
c、促進(jìn)公司各職能部門(mén)、下屬公司依據(jù)法務(wù)管理制度及流程工作,促進(jìn)公司依法經(jīng)營(yíng),預(yù)防和控制公司經(jīng)營(yíng)中的風(fēng)險(xiǎn)
6、培訓(xùn)
a、擬定法律培訓(xùn)方案,編制法律培訓(xùn)的內(nèi)容及課件?
b、安排對(duì)公司員工進(jìn)行法律培訓(xùn)
7、法律咨詢與研究
a、為管理階層、各職能部門(mén)及下屬公司提供必要的法律咨詢和指導(dǎo)
b、法律法規(guī)的分析與研究?包括公司業(yè)務(wù)涉及現(xiàn)有的法律法規(guī)的收集整理、分析研究對(duì)公司經(jīng)營(yíng)的影響,同時(shí)包括新頒布的法律法規(guī)的研究保障公司經(jīng)營(yíng)活動(dòng)的合法性,預(yù)防和控制公司經(jīng)營(yíng)中的風(fēng)險(xiǎn)。
8、參與公司其他與法律有關(guān)的日常事務(wù)
廚師自我評(píng)價(jià)6
廚師自我評(píng)價(jià)
1.本人責(zé)任心強(qiáng),嚴(yán)于律己,認(rèn)真細(xì)致,能吃苦耐勞,講究個(gè)人衛(wèi)生,與同事能夠和睦相處,協(xié)調(diào)合作,服務(wù)意識(shí)強(qiáng),溝通能力較強(qiáng)。
2.思維活躍,喜歡創(chuàng)新。喜歡發(fā)掘改良新的品種菜系,做到色、香、味俱全型配方面到位。
3.對(duì)控制成本有一定的能力,在不超支的范圍內(nèi)能夠把菜系品種做得更多更好,深受客人青睞及上司表?yè)P(yáng),是同事們的榜樣。
4.有較強(qiáng)的管理能力,有豐富的食堂管理、膳食管理工作經(jīng)驗(yàn),熟悉食堂管理的縣官工作流程,有酒店或大型企業(yè)后勤管理工作經(jīng)驗(yàn)。
5.自己有5年以上企業(yè)食堂的工作經(jīng)驗(yàn),懂開(kāi)菜單,會(huì)炒大鍋菜,以湘菜、川菜、粵菜為主。
廚師自我評(píng)價(jià)
本人事廚多家高檔食府和大型企業(yè)飯?zhí)茫胸S富的烹調(diào)經(jīng)驗(yàn)及管理經(jīng)驗(yàn),懂廚房整體崗位的運(yùn)作,及崗們安排工作,能根據(jù)菜價(jià)控制成本,做到物盡其用,擅長(zhǎng)粵菜,其次川、湘菜,蒸、燜、燉、炒等工作,能獨(dú)立完成從原料的`選購(gòu)到成品菜式的工作。廣東菜的味型,咸鮮甜香,微辣, 講究鮮辣滑香濃脆松,選料廣搏奇雜,鳥(niǎo)獸蛇蟲(chóng)均可入饌。
廚師自我評(píng)價(jià)
本人樂(lè)觀自信,熱愛(ài)烹調(diào)工作,“沒(méi)有最好,只有更好”,追求做到現(xiàn)代化廚房的先行者。安全,衛(wèi)生,營(yíng)養(yǎng),健康,美味的菜式的先行者。
曾做快餐行業(yè)15年,對(duì)炒飯,蓋澆飯,蓋飯,面食,米線,炒菜都有特色,本人還會(huì)韓國(guó)拌飯,韓國(guó)拌飯成本低,利潤(rùn)高,回報(bào)快,如做韓國(guó)拌飯,本人可以包純利潤(rùn)。
廚師自我評(píng)價(jià)
本人吸取眾家之長(zhǎng),銳意創(chuàng)新,靈活運(yùn)用,隨著客人的需求路線走,推出安全,衛(wèi)生,營(yíng)養(yǎng),鍵康,美味的菜式,本人擔(dān)任酒店主廚工作,負(fù)責(zé)名貴菜式出品,負(fù)責(zé)指導(dǎo)下廚工作,保證質(zhì)量,對(duì)廚房出現(xiàn)的各種問(wèn)題注時(shí)處理,使整個(gè)出品部正常運(yùn)行。負(fù)責(zé)采納顧客反饋意見(jiàn),給于及時(shí)改進(jìn)和調(diào)解工作。負(fù)責(zé)研發(fā)新菜式。
廚師自我評(píng)價(jià)7
1, the work of a certain sense of responsibility, strict requirements on their own, talk about health and colleagues to live in harmony, communication skills. Like to explore new varieties of cuisine, so that color, smell, taste, type of place in place to control costs Have a certain capacity, do not exceed the scope of the variety can do the dishes out to do better by colleagues and guests favor by the boss's recognition with strong ability to have canteen management, food management work experience, familiar with Canteen management of the relevant work processes, hotel or large enterprise logistics management experience;
2, has many years of planning experience, the successful planning of the four star famous hotels and hotels around the opening and achieved success. Good seafood Ganguo series, paper pot series, iron series, Shi Guo series. Casserole series, tile series, wood poke series, fried series, and so on, a reasonable mix of raw materials nutrition, color, smell, taste and taste, so that customers of the goods for the aftertaste.
廚師自我評(píng)價(jià)8
一、本人有較強(qiáng)廚房管理能力,能很好的控制好成本核算,對(duì)于廚房的管理和飲食業(yè)的發(fā)展方向以及經(jīng)營(yíng)思路有一定的體會(huì)和見(jiàn)解,我一直堅(jiān)持勤奮努力不斷進(jìn)取,同時(shí)嚴(yán)格要求自己不斷提高自身素質(zhì),對(duì)工作認(rèn)真負(fù)責(zé)不帶一點(diǎn)馬虎,有一流的廚師隊(duì)伍,可以接手各類(lèi)型的湘菜廚房,有經(jīng)過(guò)嚴(yán)格培訓(xùn)的廚師可以派送到各大中小的酒店從廚。
二、本人從廚十幾年造就了一流的廚師隊(duì)伍和優(yōu)秀的管理團(tuán)隊(duì)。有策劃經(jīng)驗(yàn),成功策劃了各地四星賓館及酒店開(kāi)業(yè)并取得了成功。對(duì)新店選址,策劃定位有獨(dú)特見(jiàn)解。選擇大于努力,選擇不對(duì)再努力也只是白費(fèi)。擅長(zhǎng)海鮮干鍋系列,紙鍋系列,鐵板系列,石鍋系列。沙鍋系列,瓦片系列,木捅系列,小炒系列,等等,合理的原料營(yíng)養(yǎng)搭配、色、香、味俱全,讓您品之回味無(wú)窮。長(zhǎng)期實(shí)踐新品開(kāi)發(fā),實(shí)行標(biāo)準(zhǔn)化生產(chǎn),根據(jù)市場(chǎng)定位,將餐飲出品發(fā)展化組合,研究至極,已形成成套的相應(yīng)出品體系,善于研究開(kāi)發(fā)有自己的創(chuàng)新菜,特色菜。經(jīng)長(zhǎng)期實(shí)踐型的鍛煉,有開(kāi)業(yè)就紅火的實(shí)戰(zhàn)經(jīng)驗(yàn)。自認(rèn)為沒(méi)有不成功的行業(yè)只有不成功的企業(yè),雖不是第一但我絕對(duì)是。經(jīng)營(yíng)理念:規(guī)避趨同,走個(gè)性化之路。經(jīng)營(yíng)特色:不隨大流,搞特色有針對(duì)性,即顧客群的需求特色。出品定位:根據(jù)各地市場(chǎng)合理定位,嚴(yán)謹(jǐn)每一細(xì)節(jié)。
三、我的`目標(biāo)?刂瞥杀,提高毛利。采百家之長(zhǎng),做精美菜淆.打破傳統(tǒng)的隔閡,多交流學(xué)習(xí),取長(zhǎng)補(bǔ)短,齊心協(xié)力,共同進(jìn)步,不段的迎合消費(fèi)者的口味。堅(jiān)持不懈的做好創(chuàng)新和推廣工作,顧客就是上帝,他們的滿意就是我們的效益?傊,我們應(yīng)該走在時(shí)間的前面,我們不能去等市場(chǎng),而應(yīng)該去找市場(chǎng),就讓您給我一次機(jī)會(huì),讓我還您一份精彩!
廚師自我評(píng)價(jià)9
本人從廚十幾年造就了一流的廚師隊(duì)伍和優(yōu)秀的管理團(tuán)隊(duì)。
1、有策劃經(jīng)驗(yàn),成功策劃了各地四星著名賓館及酒店開(kāi)業(yè)并取得了成功。
2、對(duì)新店選址,策劃定位有獨(dú)特見(jiàn)解。選擇大于努力,選擇不對(duì)再努力也只是白費(fèi)。
3、擅長(zhǎng)海鮮干鍋系列,紙鍋系列,鐵板系列,石鍋系列。
4、沙鍋系列,瓦片系列,木捅系列,小炒系列,等等,合理的原料營(yíng)養(yǎng)搭配、色、香、味俱全,讓您品之回味無(wú)窮。長(zhǎng)期實(shí)踐新品開(kāi)發(fā),實(shí)行標(biāo)準(zhǔn)化生產(chǎn),根據(jù)市場(chǎng)定位,將餐飲出品發(fā)展最優(yōu)化組合,研究至極,已形成成套的相應(yīng)出品體系,善于研究開(kāi)發(fā)有自己的創(chuàng)新菜,特色菜。
5、經(jīng)長(zhǎng)期實(shí)踐型的鍛煉,有開(kāi)業(yè)就紅火的實(shí)戰(zhàn)經(jīng)驗(yàn)。自認(rèn)為沒(méi)有不成功的行業(yè)只有不成功的企業(yè),雖不是第一但我絕對(duì)是唯一、
1、本人責(zé)任心強(qiáng),嚴(yán)于律己,認(rèn)真細(xì)致,能吃苦耐勞,講究個(gè)人衛(wèi)生。
與同事能夠和睦相處,協(xié)調(diào)合作,服務(wù)意識(shí)強(qiáng),溝通能力較強(qiáng)。
2、思維活躍,喜歡創(chuàng)新。
喜歡發(fā)掘改良新的'品種菜系,做到色、香、味俱全型配方面到位。
3、對(duì)控制成本有一定的能力。
在不超支的范圍內(nèi)能夠把菜系品種做得更多更好,深受客人青睞及上司表?yè)P(yáng),是同事們的榜樣。
4、有較強(qiáng)的管理能力。
有豐富的食堂管理、膳食管理工作經(jīng)驗(yàn),熟悉食堂管理的縣官工作流程,有酒店或大型企業(yè)后勤管理工作經(jīng)驗(yàn)。
5、自己有xx年以上企業(yè)食堂的工作經(jīng)驗(yàn),懂開(kāi)菜單,會(huì)炒大鍋菜,以湘菜、川菜、粵菜為主。
我們走過(guò)了勤奮耕耘的xxx年,經(jīng)過(guò)我們的不斷摸索,不斷進(jìn)步,不斷創(chuàng)新,不斷發(fā)展,一年來(lái),我們面對(duì)著市場(chǎng)的競(jìng)爭(zhēng)和壓力,同舟共濟(jì),始終秉承酒店尊客以心待客以誠(chéng)的核心價(jià)值理念,以爭(zhēng)創(chuàng)一流為目標(biāo),以良好的聲譽(yù)和優(yōu)質(zhì)的服務(wù)贏得了廣泛的贊譽(yù),帶動(dòng)了整個(gè)酒店業(yè)的發(fā)展。
廚師自我評(píng)價(jià)10
本人有較強(qiáng)廚房管理能力,能很好的控制好成本核算,對(duì)于廚房的管理和飲食業(yè)的發(fā)展方向以及經(jīng)營(yíng)思路有一定的體會(huì)和見(jiàn)解,我一直堅(jiān)持勤奮努力不斷進(jìn)取,同時(shí)嚴(yán)格要求自己不斷提高自身素質(zhì),對(duì)工作認(rèn)真負(fù)責(zé)不帶一點(diǎn)馬虎,有一流的'廚師隊(duì)伍,可以接手各類(lèi)型的湘菜廚房,有經(jīng)過(guò)嚴(yán)格培訓(xùn)的廚師可以派送到各大中小的酒店從廚。
廚師自我評(píng)價(jià)11
1、本人有較強(qiáng)廚房管理能力,能很好的控制好成本核算,對(duì)于廚房的管理和飲食業(yè)的發(fā)展方向以及經(jīng)營(yíng)思路有一定的體會(huì)和見(jiàn)解,我一直堅(jiān)持勤奮努力不斷進(jìn)取。持有健康證及廚師證;有5年以上企業(yè)食堂工作經(jīng)驗(yàn),5年大中型國(guó)際酒店副總廚工作經(jīng)驗(yàn);懂開(kāi)菜單會(huì)炒大鍋菜,湘菜、川菜、以粵菜為主;溝通、協(xié)調(diào)能力強(qiáng);烹飪酒店專(zhuān)業(yè)畢業(yè),持有學(xué)士學(xué)位證書(shū)或畢業(yè)證書(shū)。英文能力好,能說(shuō)流利的普通話和廣東話。能夠領(lǐng)導(dǎo)和培訓(xùn)團(tuán)隊(duì)。善于與不同階層的人溝通。
2、民以食為天。當(dāng)初接觸廚師行業(yè)完全處于一種喜好:但是慢慢的廚師行業(yè)不單是我喜好而是成為我的事業(yè)。廚房成了我的靈魂,確保每一種出品外觀有特色;追求完美,永不滿足,永遠(yuǎn)力爭(zhēng)精益求精。
3、對(duì)工作有一定的責(zé)任感,對(duì)自己要求嚴(yán)格,講衛(wèi)生。與同事能夠和睦相處,溝通能力強(qiáng)。喜歡發(fā)掘新的品種菜系,做到色,香,味,型配方面到位。對(duì)控制成本有一定的能力,在不超支的`范圍內(nèi)能夠把菜系品種做的出來(lái)。做的更好。深受同事和客人青睞。受到上司的表?yè)P(yáng)。配合能力強(qiáng)。有食堂管理、膳食管理工作經(jīng)驗(yàn),熟悉食堂管理的相關(guān)工作流程,有酒店或大型企業(yè)后勤管理工作經(jīng)驗(yàn);有多年的策劃經(jīng)驗(yàn),成功策劃了各地四星著名賓館及酒店開(kāi)業(yè)并取得了成功。擅長(zhǎng)海鮮干鍋系列,紙鍋系列,鐵板系列,石鍋系列。沙鍋系列,瓦片系列,木捅系列,小炒系列,等等,合理的原料營(yíng)養(yǎng)搭配、色、香、味俱全,讓顧客品之回味無(wú)窮。
4、烹飪是一門(mén)實(shí)踐性很強(qiáng)的工藝,非一朝一夕所能掌握,但只要我開(kāi)卷細(xì)讀,用心體會(huì),并且按圖索驥,認(rèn)真仿制,就一定能獲得烹飪技藝的真諦。通過(guò)不斷學(xué)習(xí)我體會(huì)到了。具備了水臺(tái)、砧板、打荷、上雜、候鍋、明檔等基本功,只要運(yùn)用不同的原料、不同的烹調(diào)方法、不同的造型及口味,相互變換制作,即可創(chuàng)新出色、香、味、形、質(zhì)、器俱佳的各款菜點(diǎn)來(lái)。
5、我將更嚴(yán)格地要求自己,改正缺點(diǎn),發(fā)揚(yáng)優(yōu)點(diǎn)。相信在不久的將來(lái),我將成為社會(huì)主義合格的廚師。
6、本人事廚多家高檔食府和大型企業(yè)飯?zhí),有豐富的烹調(diào)經(jīng)驗(yàn)及管理經(jīng)驗(yàn)。
7、懂廚房整體崗位的運(yùn)作,及崗們安排工作,能根據(jù)菜價(jià)控制成本,做到物盡其用,擅長(zhǎng)粵菜,其次川、湘菜,蒸、燜、燉、炒等工作。能獨(dú)立完成從原料的選購(gòu)到成品菜式的工作。廣東菜的味型,咸鮮甜香,微辣,講究鮮辣滑香濃脆松,選料廣搏奇雜,鳥(niǎo)獸蛇蟲(chóng)均可入饌。
8、本人吸取眾家之長(zhǎng),銳意創(chuàng)新,靈活運(yùn)用,隨著客人的需求路線走,推出安全,衛(wèi)生,營(yíng)養(yǎng),鍵康,美味的菜式。
9、本人擔(dān)任酒店主廚工作,負(fù)責(zé)名貴菜式出品,負(fù)責(zé)指導(dǎo)下廚工作,保證質(zhì)量,對(duì)廚房出現(xiàn)的各種問(wèn)題注時(shí)處理,使整個(gè)出品部正常運(yùn)行。負(fù)責(zé)采納顧客反饋意見(jiàn),給于及時(shí)改進(jìn)和調(diào)解工作。負(fù)責(zé)研發(fā)新菜式。
10、本人樂(lè)觀自信,熱愛(ài)烹調(diào)工作,“沒(méi)有最好,只有更好”,追求做到現(xiàn)代化廚房的先行者。安全,衛(wèi)生,營(yíng)養(yǎng),健康,美味的菜式的先行者。
11、熱愛(ài)廚師這個(gè)職業(yè),有較強(qiáng)的團(tuán)隊(duì)率領(lǐng)能力,具備高效執(zhí)行力。
12、10年酒店相關(guān)從業(yè)經(jīng)驗(yàn);并有再星級(jí)酒店任職經(jīng)歷,對(duì)市場(chǎng)變化比較敏感并能快速推出引領(lǐng)市場(chǎng)的產(chǎn)品和有市場(chǎng)價(jià)值的經(jīng)營(yíng)方案;愛(ài)崗敬業(yè)、負(fù)責(zé)工作態(tài)度嚴(yán)謹(jǐn);能創(chuàng)建具備核心競(jìng)爭(zhēng)力的經(jīng)營(yíng)模式,并融合企業(yè)文化理念做出整套系統(tǒng)管理方案。
廚師自我評(píng)價(jià)12
1、本人責(zé)任心強(qiáng),嚴(yán)于律己,認(rèn)真細(xì)致,能吃苦耐勞,講究個(gè)人衛(wèi)生。與同事能夠和睦相處,協(xié)調(diào)合作,服務(wù)意識(shí)強(qiáng),溝通能力較強(qiáng)。
2、思維活躍,喜歡創(chuàng)新。喜歡發(fā)掘改良新的品種菜系,做到色、香、味俱全型配方面到位。
3、對(duì)控制成本有一定的能力,在不超支的范圍內(nèi)能夠把菜系品種做得更多更好,深受客人青睞及上司表?yè)P(yáng),是同事們的榜樣。
4、有較強(qiáng)的管理能力,有豐富的食堂管理、膳食管理工作經(jīng)驗(yàn),熟悉食堂管理的縣官工作流程,有酒店或大型企業(yè)后勤管理工作經(jīng)驗(yàn)。
5、自己有多年企業(yè)食堂的.工作經(jīng)驗(yàn),懂開(kāi)菜單,會(huì)炒大鍋菜,以湘菜、川菜、粵菜為主。
6、民以食為天:當(dāng)初接觸廚師行業(yè)完全處于一種喜好:但是慢慢的廚師行業(yè)不單是我喜好而是成為我的事業(yè)。廚房成了我的靈魂,確保每一種出品外觀有特色;追求完美,永不滿足,永遠(yuǎn)力爭(zhēng)精益求精。
廚師自我評(píng)價(jià)13
翻翻歷史的扉頁(yè),一切都成了過(guò)往,時(shí)間如流水一般急忙忙的逝去,回首往事,在這多姿多彩的季節(jié)里,我取得了一些成績(jī),在往后的日子里,希望我能做得更好。
在思想上,我積極上進(jìn),勇于創(chuàng)新,不斷地加強(qiáng)自身素養(yǎng),做好自己的工作,關(guān)心時(shí)事,思想要求上進(jìn),團(tuán)結(jié)同學(xué),能熱心為同學(xué)服務(wù)。并有堅(jiān)定的政治方向。我熱愛(ài)祖國(guó),熱愛(ài)人民,堅(jiān)決擁護(hù)共產(chǎn)黨領(lǐng)導(dǎo)和社會(huì)主義制度,遵紀(jì)守法,愛(ài)護(hù)公共財(cái)產(chǎn)。
學(xué)習(xí)上,我有較強(qiáng)的自學(xué)能力,勤于鉆研,肯思考,合理安排好學(xué)習(xí)時(shí)間,理解能力強(qiáng),思維敏捷,對(duì)問(wèn)題有獨(dú)到的見(jiàn)解。學(xué)習(xí)中摸索出一套符合自己的學(xué)習(xí)方法,腳踏實(shí)地,循序漸進(jìn),精益求精,學(xué)習(xí)效率高。在職高兩年學(xué)習(xí)生活中取得了較大進(jìn)步,并做到了各科的均衡發(fā)展。在完成課業(yè)學(xué)習(xí)任務(wù)的同時(shí),我積極參加了夏令營(yíng)和競(jìng)賽活動(dòng),拓寬了自己的課外知識(shí)面。
在工作方面,本人在學(xué)生會(huì)工作的日子里,我學(xué)會(huì)了為人處事。在協(xié)會(huì)的實(shí)踐中我知道了事業(yè)的偉大和一個(gè)人的付出與成就。在大學(xué)生的社會(huì)實(shí)踐活動(dòng)中我得到了找工作比較難的啟發(fā),啟發(fā)我要克服困難勇于直前。
烹飪是一門(mén)實(shí)踐性很強(qiáng)的工藝,非一朝一夕所能掌握,但只要我開(kāi)卷細(xì)讀,用心體會(huì),并且按圖索驥,認(rèn)真仿制,就一定能獲得烹飪技藝的真諦。通過(guò)不斷學(xué)習(xí)我體會(huì)到了。具備了水臺(tái)、砧板、打荷、上雜、候鍋、明檔等基本功,只要運(yùn)用不同的原料、不同的烹調(diào)方法、不同的造型及口味,相互變換制作,即可創(chuàng)新出色、香、味、形、質(zhì)、器俱佳的各款菜點(diǎn)來(lái)。
我將更嚴(yán)格地要求自己,改正缺點(diǎn),發(fā)揚(yáng)優(yōu)點(diǎn)。相信在不久的將來(lái),我將成為社會(huì)主義合格的`廚師。
1、本人事廚多家高檔食府和大型企業(yè)飯?zhí),有豐富的烹調(diào)經(jīng)驗(yàn)及管理經(jīng)驗(yàn)。
懂廚房整體崗位的運(yùn)作,及崗們安排工作,能根據(jù)菜價(jià)控制成本,做到物盡其用,擅長(zhǎng)粵菜,其次川、湘菜,蒸、燜、燉、炒等工作。能獨(dú)立完成從原料的選購(gòu)到成品菜式的工作。廣東菜的味型,咸鮮甜香,微辣,講究鮮辣滑香濃脆松,選料廣搏奇雜,鳥(niǎo)獸蛇蟲(chóng)均可入饌。
2、本人吸取眾家之長(zhǎng),銳意創(chuàng)新,靈活運(yùn)用,隨著客人的需求路線走,推出安全,衛(wèi)生,營(yíng)養(yǎng),鍵康,美味的菜式。
本人擔(dān)任酒店主廚工作,負(fù)責(zé)名貴菜式出品,負(fù)責(zé)指導(dǎo)下廚工作,保證質(zhì)量,對(duì)廚房出現(xiàn)的各種問(wèn)題注時(shí)處理,使整個(gè)出品部正常運(yùn)行。負(fù)責(zé)采納顧客反饋意見(jiàn),給于及時(shí)改進(jìn)和調(diào)解工作。負(fù)責(zé)研發(fā)新菜式。
3、本人樂(lè)觀自信,熱愛(ài)烹調(diào)工作,“沒(méi)有最好,只有更好”,追求做到現(xiàn)代化廚房的先行者。安全,衛(wèi)生,營(yíng)養(yǎng),健康,美味的菜式的先行者。
4、熱愛(ài)廚師這個(gè)職業(yè),有較強(qiáng)的團(tuán)隊(duì)率領(lǐng)能力,具備高效執(zhí)行力。
10年酒店相關(guān)從業(yè)經(jīng)驗(yàn);并有再星級(jí)酒店任職經(jīng)歷,對(duì)市場(chǎng)變化比較敏感并能快速推出引領(lǐng)市場(chǎng)的產(chǎn)品和有市場(chǎng)價(jià)值的經(jīng)營(yíng)方案;愛(ài)崗敬業(yè)、負(fù)責(zé)工作態(tài)度嚴(yán)謹(jǐn);能創(chuàng)建具備核心競(jìng)爭(zhēng)力的經(jīng)營(yíng)模式,并融合企業(yè)文化理念做出整套系統(tǒng)管理方案。
廚師自我評(píng)價(jià)14
一:本人有較強(qiáng)廚房管理能力,能很好的控制好成本核算,對(duì)于廚房的管理和飲食業(yè)的發(fā)展方向以及經(jīng)營(yíng)思路有一定的體會(huì)和見(jiàn)解,我一直堅(jiān)持勤奮努力不斷進(jìn)取,
同時(shí)嚴(yán)格要求自己不斷提高自身素質(zhì),對(duì)工作認(rèn)真負(fù)責(zé)不帶一點(diǎn)馬虎,有一流的廚師隊(duì)伍,可以接手各類(lèi)型的湘菜廚房,有經(jīng)過(guò)嚴(yán)格培訓(xùn)的廚師可以派送到各大中小的酒店從廚。
二:本人從廚十幾年造就了一流的廚師隊(duì)伍和優(yōu)秀的管理團(tuán)隊(duì)。1。有策劃經(jīng)驗(yàn),成功策劃了各地四星賓館及酒店開(kāi)業(yè)并取得了成功。對(duì)新店選址,策劃定位有獨(dú)特見(jiàn)解。選擇大于努力,選擇不對(duì)再努力也只是白費(fèi)。擅長(zhǎng)海鮮干鍋系列,紙鍋系列,鐵板系列,石鍋系列。沙鍋系列,瓦片系列,木捅系列,小炒系列,等等,合理的原料營(yíng)養(yǎng)搭配、色、香、味俱全,讓您品之回味無(wú)窮。長(zhǎng)期實(shí)踐新品開(kāi)發(fā),實(shí)行標(biāo)準(zhǔn)化生產(chǎn),根據(jù)市場(chǎng)定位,將餐飲出品發(fā)展化組合,研究至極,已形成成套的相應(yīng)出品體系,善于研究開(kāi)發(fā)有自己的創(chuàng)新菜,特色菜。5、經(jīng)長(zhǎng)期實(shí)踐型的鍛煉,有開(kāi)業(yè)就紅火的實(shí)戰(zhàn)經(jīng)驗(yàn)。自認(rèn)為沒(méi)有不成功的`行業(yè)只有不成功的企業(yè),雖不是第一但我絕對(duì)是。經(jīng)營(yíng)理念:規(guī)避趨同,走個(gè)性化之路。經(jīng)營(yíng)特色:不隨大流,搞特色有針對(duì)性,即顧客群的需求特色。出品定位:根據(jù)各地市場(chǎng)合理定位,嚴(yán)謹(jǐn)每一細(xì)節(jié)。對(duì)酒店管理。廚房成本控制有豐富的經(jīng)驗(yàn)。創(chuàng)新?tīng)I(yíng)銷(xiāo)。讓餐飲企業(yè)效益倍增。
三:我的目標(biāo):控制成本,提高毛利。采百家之長(zhǎng),做精美菜淆。打破傳統(tǒng)的隔閡,多交流學(xué)習(xí),取長(zhǎng)補(bǔ)短,齊心協(xié)力,共同進(jìn)步,不段的迎合消費(fèi)者的口味。堅(jiān)持不懈的做好創(chuàng)新和推廣工作,顧客就是上帝,他們的滿意就是我們的效益?傊,我們應(yīng)該走在時(shí)間的前面,我們不能去等市場(chǎng),而應(yīng)該去找市場(chǎng),就讓您給我一次機(jī)會(huì),讓我還您一份精彩!
廚師自我評(píng)價(jià)15
I have a strong ability to manage the kitchen, good control of the cost of good accounting for the kitchen management and catering industry development direction and business ideas have some experience and insights, I have always insisted on diligent efforts to keep making progress,
At the same time strict demands on themselves to continuously improve their own quality, a serious and responsible work without a little careless, first-class chef team, you can take over all types of Hunan kitchen, a well-trained chefs can be sent to the small and medium-sized hotels from the kitchen. II: I cook from the kitchen for more than a decade created a first-class team of chefs and excellent management team. 1. Planning experience, the successful planning of the four star famous hotels and hotels around the opening and achieved success. The new store location, planning a unique position.Choice is greater than the effort, choose not to try again only in vain.Good seafood Ganguo series, paper pot series, iron series, Shi Guo series. And so on, a reasonable mix of raw materials nutrition, color, aroma, taste and taste, so that your goods for the aftertaste infinite. The series of products, Long-term practice of new product development, the implementation of standardized production, according to market positioning, the optimal combination of the development of food products, research extremely, has formed a complete set of the corresponding product system, good at research and development has its own innovative dishes and specialties. 5, the long-term practice-based training, there is a fire on the opening of the actual combat experience. Since there is no unsuccessful industry that only unsuccessful enterprises, though not the first but I absolutely is the only. Business philosophy: to avoid convergence, take the road of individuality. Operating characteristics: do not follow the crowd, engage in targeted, that is, the characteristics of customer needs.Product positioning: According to local market reasonable positioning, rigorous every detail. On the hotel management. Kitchen cost control has a wealth of experience. Innovative marketing. So that catering business efficiency doubled.
III: My goal: to control costs and improve margins. To break the traditional barriers, and more exchange of learning, learn from each other, make concerted efforts and common progress, not the segment to meet the consumer tastes. Perseverance to do the work of and promotion, the customer is God, their satisfaction is our benefits. In short, we should walk in front of time, we can not go to the market, but should go to the market, let you give me a chance, let me also you a wonderful!
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