廚師長自我評價廚師長英文版自我評價范文.doc

1、廚師長自我評價_廚師長英文版自我評價范文廚師長僅僅由別人的評價來斷定自己是不全面的，當(dāng)自己也沉淀下來，窺探自己的內(nèi)心，寫下自己的自我評價，這樣才可以不斷進(jìn)步。但是英文的自我評價要怎么寫呢?下面是WTT為大家?guī)碜晕以u價范文，相信對你會有幫助的。廚師長英文自我評價篇一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 b

2、usiness ideas have some e_perience 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 o

3、ver 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 e_cellent management team.1.Planning e_perience, the successful planning of the four star

4、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 mi_ of raw mat

5、erials 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 bination of the development of food produ

6、cts, research e_tremely, has formed a plete 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 bat e_perience.Since there is no unsuccessful ind

7、ustry 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 positio

8、ning: According to local market reasonable positioning, rigorous every detail.On the hotel management.Kitchen cost control has a wealth of e_perience.Innovative marketing.So that catering business efficiency doubled.III: My goal: to control costs and improve margins.To break the traditional barriers

9、, and more e_change of learning, learn from each other, make concerted efforts and mon progress, not the segment to meet the consumer tastes.Perseverance to do the work of innovation and promotion, the customer is God, their satisfaction is our benefits.In short, we should walk in front of time, we

10、can not go to the market, but should go to the market, let you give me a chance, let me also you a wonderful!廚師長英文自我評價篇二1.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

11、 and cooperation, strong sense of service, strong munication skills.2.Active thinking, like innovation.Like to e_plore 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 conte_t of over-spending can do more

12、and better varieties of vegetables, favored by the guests and the boss recognition, is an e_le to my colleagues.4.Have a strong management capacity, a wealth of canteen management, food management e_perience, familiar with the canteen management magistrate workflow, a hotel or large enterprise logis

13、tics management work e_perience.5.They have more than five years e_perience in corporate cafeteria, know how to open the menu, will be fried Da Guocai to Hunan, Sichuan, Cantonese-based.廚師長英文自我評價篇三1, the work of a certain sense of responsibility, strict requirements on their own, talk about health a

14、nd colleagues to live in harmony, munication skills.Like to e_plore new varieties of cuisine, so that color, smell, taste, type of place in place to control costs Have a certain capacity, do not e_ceed the scope of the variety can do the dishes out to do better by colleagues and guests favor by the

15、bosss recognition with strong ability to have canteen management, food management work e_perience, familiar with Canteen management of the relevant work processes, hotel or large enterprise logistics management e_perience;2, has many years of planning e_perience, the successful planning of the four

16、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 mi_ of raw materials nutrition, color, smell, taste and taste, so tha

17、t customers of the goods for the aftertaste.廚師長英文自我評價篇四1, holding a health certificate and chef card; have more than five years e_perience in business cafeteria, five years of large and medium-sized international hotel chef e_perience; know how to open the menu will be fried Da Guocai, Hunan, Sichua

18、n, Cantonese-based; , Coordination ability; culinary hotel professional graduation, holds a bachelors degree certificate or diploma.Fluent in both Mandarin and Cantonese.Ability to lead and train the team.Good at municating 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 e_perience and insights, I have always insisted on diligent efforts to keep making progress.3, people eat