厨师英文自我评价怎么写 厨师英文自我评价

自我评价就像一面镜子，平时无法看清自我，但是在镜子前自己的美丑一览无余，但是英文的自我评价要怎么写呢?下面是小编为大家带来厨师英文自我评价，相信对你会有帮助的。

厨师英文自我评价篇一

1. I am a strong sense of responsibility, self-discipline, careful and meticulous, can Chikunailao, pay attention to personal hygiene. And colleagues to live in harmony, coordination and cooperation, strong sense of service, strong communication skills.

2. Active thinking, like innovation. Like to explore new varieties to improve the cuisine, so that color, smell, taste and taste all in place.

3. To control costs have a certain capacity, not in the context of over-spending can do more and better varieties of vegetables, favored by the guests and the boss recognition, is an example to my colleagues.

4. Have a strong management capacity, a wealth of canteen management, food management experience, familiar with the canteen management magistrate workflow, a hotel or large enterprise logistics management work experience.

5. They have more than five years experience in corporate cafeteria, know how to open the menu, will be fried Da Guocai to Hunan, Sichuan, Cantonese-based.

厨师英文自我评价篇二

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 2012 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.

厨师英文自我评价篇三

1, holding a health certificate and chef card; have more than five years experience in business cafeteria, five years of large and medium-sized international hotel chef experience; know how to open the menu will be fried Da Guocai, Hunan, Sichuan, Cantonese-based; , Coordination ability; culinary hotel professional graduation, holds a bachelor's degree certificate or diploma. Fluent in both Mandarin and Cantonese. Ability to lead and train the team. Good at communicating with people from different strata.

2, 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.

3, people eat: the original contact chef industry is entirely in a hobby: but slowly the chef industry is not only my preference but to become my career. Kitchen became my soul, to ensure that each produced a distinctive appearance; pursuit of perfection, never satisfied, always strive for excellence.

厨师英文自我评价篇四

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.

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