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廚師自我評價

時間:2024-05-26 08:28:49 自我評價 我要投稿

廚師自我評價15篇[實用]

  無論在學習、工作或是生活中,我們或多或少都會遇到需要寫自我評價的情況,自我評價不僅影響社會中人與人的交往方式,而且影響社會中人的心理健康程度,影響人的價值觀和人生觀的合理程度。寫起自我評價來就毫無頭緒?以下是小編為大家收集的廚師自我評價,供大家參考借鑒,希望可以幫助到有需要的朋友。

廚師自我評價15篇[實用]

廚師自我評價1

  本人從廚十幾年造就了一流的廚師隊伍和優(yōu)秀的管理團隊。

  1、有策劃經(jīng)驗,成功策劃了各地四星著名賓館及酒店開業(yè)并取得了成功。

  2、對新店選址,策劃定位有獨特見解。選擇大于努力,選擇不對再努力也只是白費。

  3、擅長海鮮干鍋系列,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,合理的原料營養(yǎng)搭配、色、香、味俱全,讓您品之回味無窮。長期實踐新品開發(fā),實行標準化生產(chǎn),根據(jù)市場定位,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,善于研究開發(fā)有自己的創(chuàng)新菜,特色菜。

  5、經(jīng)長期實踐型的鍛煉,有開業(yè)就紅火的實戰(zhàn)經(jīng)驗。自認為沒有不成功的行業(yè)只有不成功的企業(yè),雖不是第一但我絕對是唯一、

  1、本人責任心強,嚴于律己,認真細致,能吃苦耐勞,講究個人衛(wèi)生。

  與同事能夠和睦相處,協(xié)調(diào)合作,服務(wù)意識強,溝通能力較強。

  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揚,是同事們的榜樣。

  4、有較強的管理能力。

  有豐富的食堂管理、膳食管理工作經(jīng)驗,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。

  5、自己有xx年以上企業(yè)食堂的工作經(jīng)驗,懂開菜單,會炒大鍋菜,以湘菜、川菜、粵菜為主。

  我們走過了勤奮耕耘的xxx年,經(jīng)過我們的不斷摸索,不斷進步,不斷創(chuàng)新,不斷發(fā)展,一年來,我們面對著市場的競爭和壓力,同舟共濟,始終秉承酒店尊客以心待客以誠的核心價值理念,以爭創(chuàng)一流為目標,以良好的聲譽和優(yōu)質(zhì)的服務(wù)贏得了廣泛的贊譽,帶動了整個酒店業(yè)的發(fā)展。

廚師自我評價2

  1.本人的責任心強,嚴于律己,認真細致,能吃苦耐勞,講究個人衛(wèi)生。與同事能夠和睦相處,協(xié)調(diào)合作,服務(wù)意識強,溝通能力較強。

  2.本人的思維活躍,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揚,是同事們的榜樣。

  4.有較強的.管理能力,有豐富的食堂管理、膳食管理工作經(jīng)驗,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。

  5.自己有5年以上企業(yè)食堂的工作經(jīng)驗,懂開菜單,會炒大鍋菜,以湘菜、川菜、粵菜為主。

廚師自我評價3

  1、本人有較強廚房管理能力,能很好的控制好成本核算,對于廚房的管理和飲食業(yè)的發(fā)展方向以及經(jīng)營思路有一定的體會和見解,我一直堅持勤奮努力不斷進取。持有健康證及廚師證;有5年以上企業(yè)食堂工作經(jīng)驗,5年大中型國際酒店副總廚工作經(jīng)驗;懂開菜單會炒大鍋菜,湘菜、川菜、以粵菜為主;溝通、協(xié)調(diào)能力強;烹飪酒店專業(yè)畢業(yè),持有學士學位證書或畢業(yè)證書。英文能力好,能說流利的普通話和廣東話。能夠領(lǐng)導(dǎo)和培訓(xùn)團隊。善于與不同階層的人溝通。

  2、民以食為天。當初接觸廚師行業(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,永遠力爭精益求精。

  3、對工作有一定的責任感,對自己要求嚴格,講衛(wèi)生。與同事能夠和睦相處,溝通能力強。喜歡發(fā)掘新的品種菜系,做到色,香,味,型配方面到位。對控制成本有一定的'能力,在不超支的范圍內(nèi)能夠把菜系品種做的出來。做的更好。深受同事和客人青睞。受到上司的表揚。配合能力強。有食堂管理、膳食管理工作經(jīng)驗,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;有多年的策劃經(jīng)驗,成功策劃了各地四星著名賓館及酒店開業(yè)并取得了成功。擅長海鮮干鍋系列,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,合理的原料營養(yǎng)搭配、色、香、味俱全,讓顧客品之回味無窮。

  4、烹飪是一門實踐性很強的工藝,非一朝一夕所能掌握,但只要我開卷細讀,用心體會,并且按圖索驥,認真仿制,就一定能獲得烹飪技藝的真諦。通過不斷學習我體會到了。具備了水臺、砧板、打荷、上雜、候鍋、明檔等基本功,只要運用不同的原料、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)、器俱佳的各款菜點來。

  5、我將更嚴格地要求自己,改正缺點,發(fā)揚優(yōu)點。相信在不久的將來,我將成為社會主義合格的廚師。

  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)驗及管理經(jīng)驗。

  7、懂廚房整體崗位的運作,及崗們安排工作,能根據(jù)菜價控制成本,做到物盡其用,擅長粵菜,其次川、湘菜,蒸、燜、燉、炒等工作。能獨立完成從原料的選購到成品菜式的工作。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,鳥獸蛇蟲均可入饌。

  8、本人吸取眾家之長,銳意創(chuàng)新,靈活運用,隨著客人的需求路線走,推出安全,衛(wèi)生,營養(yǎng),鍵康,美味的菜式。

  9、本人擔任酒店主廚工作,負責名貴菜式出品,負責指導(dǎo)下廚工作,保證質(zhì)量,對廚房出現(xiàn)的各種問題注時處理,使整個出品部正常運行。負責采納顧客反饋意見,給于及時改進和調(diào)解工作。負責研發(fā)新菜式。

  10、本人樂觀自信,熱愛烹調(diào)工作,“沒有最好,只有更好”,追求做到現(xiàn)代化廚房的先行者。安全,衛(wèi)生,營養(yǎng),健康,美味的菜式的先行者。

  11、熱愛廚師這個職業(yè),有較強的團隊率領(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;并有再星級酒店任職經(jīng)歷,對市場變化比較敏感并能快速推出引領(lǐng)市場的產(chǎn)品和有市場價值的經(jīng)營方案;愛崗敬業(yè)、負責工作態(tài)度嚴謹;能創(chuàng)建具備核心競爭力的經(jīng)營模式,并融合企業(yè)文化理念做出整套系統(tǒng)管理方案。

廚師自我評價4

  廚師自我評價

  1.本人責任心強,嚴于律己,認真細致,能吃苦耐勞,講究個人衛(wèi)生,與同事能夠和睦相處,協(xié)調(diào)合作,服務(wù)意識強,溝通能力較強。

  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揚,是同事們的榜樣。

  4.有較強的管理能力,有豐富的食堂管理、膳食管理工作經(jīng)驗,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。

  5.自己有5年以上企業(yè)食堂的`工作經(jīng)驗,懂開菜單,會炒大鍋菜,以湘菜、川菜、粵菜為主。

  廚師自我評價

  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)驗及管理經(jīng)驗,懂廚房整體崗位的運作,及崗們安排工作,能根據(jù)菜價控制成本,做到物盡其用,擅長粵菜,其次川、湘菜,蒸、燜、燉、炒等工作,能獨立完成從原料的選購到成品菜式的工作。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,鳥獸蛇蟲均可入饌。

  廚師自我評價

  本人樂觀自信,熱愛烹調(diào)工作,“沒有最好,只有更好”,追求做到現(xiàn)代化廚房的先行者。安全,衛(wèi)生,營養(yǎng),健康,美味的菜式的先行者。

  曾做快餐行業(yè)15年,對炒飯,蓋澆飯,蓋飯,面食,米線,炒菜都有特色,本人還會韓國拌飯,韓國拌飯成本低,利潤高,回報快,如做韓國拌飯,本人可以包純利潤。

  廚師自我評價

  本人吸取眾家之長,銳意創(chuàng)新,靈活運用,隨著客人的需求路線走,推出安全,衛(wèi)生,營養(yǎng),鍵康,美味的菜式,本人擔任酒店主廚工作,負責名貴菜式出品,負責指導(dǎo)下廚工作,保證質(zhì)量,對廚房出現(xiàn)的各種問題注時處理,使整個出品部正常運行。負責采納顧客反饋意見,給于及時改進和調(diào)解工作。負責研發(fā)新菜式。

廚師自我評價5

  1、忠實誠信,講原則,說到做到,決不推卸責任;有自制力,做事情始終堅持有始有終,從不半途而廢;肯學習,有問題不逃避,愿意虛心向他人學習;自信但不自負,不以自我為中心;愿意以謙虛態(tài)度贊揚接納優(yōu)越者,權(quán)威者;會用100%的熱情和精力投入到工作中;平易近人。為人誠懇,性格開朗,積極進取,適應(yīng)力強、勤奮好學、腳踏實地,有較強的團隊精神,工作積極進取,態(tài)度認真。

  2、活潑開朗、樂觀向上、興趣廣泛、適應(yīng)力強、上手快、勤奮好學、腳踏實地、認真負責、堅毅不拔、吃苦耐勞、勇于迎接新挑戰(zhàn)。

  3、本人性格熱情開朗,待人友好,為人誠實謙虛。工作勤奮,認真負責,能吃苦耐勞,盡職盡責,有耐心。具有親和力,平易近人,善于與人溝通。

  在學習上,我學習刻苦認真,成績優(yōu)秀,名列前茅。品學兼優(yōu),連續(xù)三年獲得學院獎學金。

  曾擔任系學生會外聯(lián)部干部、系團總支組織部副部長、班級生活委員等,在學生工作和外出拉贊助與商家聯(lián)系的過程中,大大提高了自己的`辦事和處事能力。此外,還積極參加課外文體活動,各種社會實踐活動和兼職工作等,以增加自己的閱歷,提高自己的能力。在工作中體會辦事方式,鍛煉口才和人際交往能力。曾連續(xù)兩年獲得學院"暑期社會實踐積極分子","學生會優(yōu)秀干事"等榮譽稱號。

  4、為人開朗,積極;對事、對工作認真負責‘勤奮做人。性格平和開朗,待人熱忱,善于與人溝通協(xié)調(diào),親和力強,具有進取精神和團隊精神,有較強的動手能力。

  5、良好協(xié)調(diào)溝通能力,適應(yīng)力強,反應(yīng)快、積極、靈活,勤勉上進,認真細致,踏實肯干,對工作認真負責,善于團隊合作學習注重理論與實踐的結(jié)合,己具備了相當?shù)纳鐣䦟嵺`操作能力,有很強的事業(yè)心和責任感,能夠面對任何困難和挑戰(zhàn)。女生個人簡歷自我評價

  本人誠實務(wù)實、腳踏實地、能吃苦耐勞。勤奮好學、上進心強、辦事認真細心、責任心強,肯努力學習。樂觀開朗、有良好的適應(yīng)力和較強的團隊協(xié)作精神。適應(yīng)環(huán)境能力強,具有一定的管理協(xié)調(diào)能力。

廚師自我評價6

  回首xx年,在公司領(lǐng)導(dǎo)的指導(dǎo)和各個部門的支持下,堅持以身作則,高標準、嚴要求,團結(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)。現(xiàn)將一年來的工作總結(jié)如下:

  一、經(jīng)營方面:

  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反應(yīng)。

  3、響應(yīng)市場需求,在采購部的配合下,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),及時了解員工思想動態(tài)和員工需求,在xx年部門人員較去年同期相比,比較穩(wěn)定;也為新橋店的開業(yè)人員籌備起到了一定的支撐作用。

  2、結(jié)合員工實際情況加強素質(zhì)教育,對員工進行有針對性的廚藝培訓(xùn),部門員工整體素質(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)營需求,逐步按照“六常法”健全部門相關(guān)管理制度和流程,并且加強了安全操作的培訓(xùn)和宣傳。

  4、員工食堂加強對廚師的要求,從開設(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了管理,通過各部門的`監(jiān)督檢查,特別是宿舍衛(wèi)生管理都有很大提升。

  6、對公司的會議精神和批示及時向各班組傳達,緊跟公司的計劃。

  三、質(zhì)量方面:

  1、菜肴出品質(zhì)量是廚房部工作中的重點,認真聽取營業(yè)部門的意見及賓客反饋,總結(jié)出品問題,如菜肴保溫采取申購菜蓋、菜梯改進卷簾,出品速度通過同營業(yè)部及時溝通和調(diào)整相關(guān)流程,有雜物等通過硬件的改進和日常的管理要求,在去年的基礎(chǔ)上加強了穩(wěn)定和改善。

  2、督促管理人員參加原材料的驗收管理,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,勇于創(chuàng)新,不斷地加強自身素養(yǎng),做好自己的工作,關(guān)心時事,思想要求上進,團結(jié)同學,能熱心為同學服務(wù)。并有堅定的政治方向。我熱愛祖國,熱愛人民,堅決擁護共產(chǎn)黨領(lǐng)導(dǎo)和社會主義制度,遵紀守法,愛護公共財產(chǎn)。

  學習上,我有較強的自學能力,勤于鉆研,肯思考,合理安排好學習時間,理解能力強,思維敏捷,對問題有獨到的見解。學習中摸索出一套符合自己的學習方法,腳踏實地,循序漸進,精益求精,學習效率高。在職高兩年學習生活中取得了較大進步,并做到了各科的均衡發(fā)展。在完成課業(yè)學習任務(wù)的同時,我積極參加了夏令營和競賽活動,拓寬了自己的課外知識面。

  在工作方面,本人在學生會工作的日子里,我學會了為人處事。在協(xié)會的實踐中我知道了事業(yè)的偉大和一個人的付出與成就。在大學生的社會實踐活動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。

  烹飪是一門實踐性很強的工藝,非一朝一夕所能掌握,但只要我開卷細讀,用心體會,并且按圖索驥,認真仿制,就一定能獲得烹飪技藝的真諦。通過不斷學習我體會到了。具備了水臺、砧板、打荷、上雜、候鍋、明檔等基本功,只要運用不同的原料、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)、器俱佳的各款菜點來。

  我將更嚴格地要求自己,改正缺點,發(fā)揚優(yōu)點。相信在不久的將來,我將成為社會主義合格的廚師。

  本人有豐富的烹調(diào)經(jīng)驗,熟悉廚房整體運作,能有效控制成本,做到物盡其用,主要擅長粵菜,其次川,竷菜。

  我們以新鮮,營養(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,銳競創(chuàng)新,靈活運用,讓顧客盡享美食的樂趣,以超越自我精益求精的服務(wù)精神,以客為本以客為尊,以誠相待的服務(wù)準則。

  本人樂觀,自信,沒有挑剔的顧客,只有不完美的菜式,發(fā)揮現(xiàn)有的工作經(jīng)驗,不斷學習,不斷改良,不斷創(chuàng)新的宗旨“沒有最好,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)量和完美無憾的食品是我執(zhí)著追求。

廚師自我評價7

  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.

廚師自我評價8

  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!

廚師自我評價9

  一:本人有較強廚房管理能力,能很好的控制好成本核算,對于廚房的管理和飲食業(yè)的發(fā)展方向以及經(jīng)營思路有一定的體會和見解,我一直堅持勤奮努力不斷進取,

  同時嚴格要求自己不斷提高自身素質(zhì),對工作認真負責不帶一點馬虎,有一流的廚師隊伍,可以接手各類型的湘菜廚房,有經(jīng)過嚴格培訓(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伍和優(yōu)秀的.管理團隊。1。有策劃經(jīng)驗,成功策劃了各地四星賓館及酒店開業(yè)并取得了成功。對新店選址,策劃定位有獨特見解。選擇大于努力,選擇不對再努力也只是白費。擅長海鮮干鍋系列,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,合理的原料營養(yǎng)搭配、色、香、味俱全,讓您品之回味無窮。長期實踐新品開發(fā),實行標準化生產(chǎn),根據(jù)市場定位,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,善于研究開發(fā)有自己的創(chuàng)新菜,特色菜。5、經(jīng)長期實踐型的鍛煉,有開業(yè)就紅火的實戰(zhàn)經(jīng)驗。自認為沒有不成功的行業(yè)只有不成功的企業(yè),雖不是第一但我絕對是。經(jīng)營理念:規(guī)避趨同,走個性化之路。經(jīng)營特色:不隨大流,搞特色有針對性,即顧客群的需求特色。出品定位:根據(jù)各地市場合理定位,嚴謹每一細節(jié)。對酒店管理。廚房成本控制有豐富的經(jīng)驗。創(chuàng)新營銷。讓餐飲企業(yè)效益倍增。

  三:我的目標:控制成本,提高毛利。采百家之長,做精美菜淆。打破傳統(tǒng)的隔閡,多交流學習,取長補短,齊心協(xié)力,共同進步,不段的迎合消費者的口味。堅持不懈的做好創(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)該走在時間的前面,我們不能去等市場,而應(yīng)該去找市場,就讓您給我一次機會,讓我還您一份精彩!

廚師自我評價10

  本人從事湘菜四年,一直在長沙工作,曾在長沙有名的老街魚嘴巴餐飲憶口香.大碗菜做事,自己也特有拿手菜,酸菜魚長沙人的最愛,做法 雄魚一條兩斤左右,調(diào)料;(姜片.酸泡菜.腐宇,野山椒,紫蘇,油.鹽.味精.雞精)長沙人的'口味。(原味魚嘴巴)(香辣片片魚)(子江鴨)(姜辣豬腳)(口味蝦)(九味八怪雞)(黃鴨叫悶肚條)等等湘菜。對待工作認真負責,善于溝通、協(xié)調(diào),有較強的組織能力與團隊精神;活潑開朗、樂觀上進、有愛心并善于施教。

廚師自我評價11

  一、本人有較強廚房管理能力,能很好的控制好成本核算,對于廚房的管理和飲食業(yè)的發(fā)展方向以及經(jīng)營思路有一定的體會和見解,我一直堅持勤奮努力不斷進取,同時嚴格要求自己不斷提高自身素質(zhì),對工作認真負責不帶一點馬虎,有一流的廚師隊伍,可以接手各類型的湘菜廚房,有經(jīng)過嚴格培訓(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伍和優(yōu)秀的管理團隊。有策劃經(jīng)驗,成功策劃了各地四星賓館及酒店開業(yè)并取得了成功。對新店選址,策劃定位有獨特見解。選擇大于努力,選擇不對再努力也只是白費。擅長海鮮干鍋系列,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,合理的原料營養(yǎng)搭配、色、香、味俱全,讓您品之回味無窮。長期實踐新品開發(fā),實行標準化生產(chǎn),根據(jù)市場定位,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,善于研究開發(fā)有自己的創(chuàng)新菜,特色菜。經(jīng)長期實踐型的鍛煉,有開業(yè)就紅火的實戰(zhàn)經(jīng)驗。自認為沒有不成功的行業(yè)只有不成功的企業(yè),雖不是第一但我絕對是。經(jīng)營理念:規(guī)避趨同,走個性化之路。經(jīng)營特色:不隨大流,搞特色有針對性,即顧客群的需求特色。出品定位:根據(jù)各地市場合理定位,嚴謹每一細節(jié)。

  三、我的目標?刂瞥杀荆岣呙。采百家之長,做精美菜淆.打破傳統(tǒng)的隔閡,多交流學習,取長補短,齊心協(xié)力,共同進步,不段的.迎合消費者的口味。堅持不懈的做好創(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)該走在時間的前面,我們不能去等市場,而應(yīng)該去找市場,就讓您給我一次機會,讓我還您一份精彩!

廚師自我評價12

  我出生XXXX年X月,于19XX年XX月參加工作,生后在宜章六中,教師進修學校擔任學校后勤管理從事食堂烹調(diào)工作。由于本人烹調(diào)技術(shù)和各方面表現(xiàn)好,199X年X月調(diào)入宜章縣教育局工作,主管局機關(guān)食堂工作,1998年12月通過考核評定為中式烹調(diào)師高級工。199X年X月赴長沙參加省烹調(diào)師考試獲中一級烹調(diào)師。回顧過去,工作總結(jié)如下:

  一、政治思想上。

  我認真學習黨的路線方針、政策,鄧小平理論,黨和國家的教育政策、方針、教育法律法規(guī)不斷提高自己的思想素質(zhì)和政治理論水平。向來堅持以大局為重,服從組織安排,干一行愛一行從不講價錢,雖然自己是工人,我從不認為自己低人一等,總是以自己的實際行動抓好食堂管理工作。保證教育局各項工作正常動轉(zhuǎn)。

  二、工作上。

  我擔任局機關(guān)食堂主管兼食堂烹調(diào)工作。首先保證干部職工飲水、用餐從不失職失誤并在技術(shù)上不斷提高自己的`烹飪技術(shù)。在實踐中我不斷探索,根據(jù)湖南和粵北地區(qū)的飲食愛好,不斷提高自己的刀功和烹調(diào)技術(shù),配制有多套特色的菜譜,讓全局干部職工和來往客人都能吃上香甜可口的飯菜。讓干部職工吃的滿意,生活安心。第二我在食堂管理上狠抓了幾個環(huán)節(jié)。一是把好食堂原料進貨關(guān),我不怕遠路,進市場,貨比多家,選購各種營養(yǎng)豐富的食品原料,保證物美價廉,讓干部職工吃得好,花錢少。二是當好食堂食品保管員。保證食品及原料不腐爛,不變質(zhì),不浪費,節(jié)省食堂開支,近五年來,為局機關(guān)節(jié)省招待費20多萬元。三是保證按時開餐,保證開水正常供應(yīng),平時我起早貪黑,甚至星期天不休息,作好下星期的后勤準備工作,自1992年以來,每年由教育局主持召開的教育行政工作會議,每月教育行政例會,每年的教職工、中學生籃球運動會和上、下級來往的有關(guān)工作人員的開餐和接待工作,都由我個人操辦。我也從不怕苦怕累,也不失職失誤。由于食堂工作有特色,深受市、縣領(lǐng)導(dǎo)及其他部門的好評,保證了局機關(guān)工作的正常運轉(zhuǎn)。在1999年至20xx年度考核評比中,被教育局評為先進工作者。

  我在搞好本職工作的同時,我又積極參加縣教育局各項中心工作,歷年的高考、成招、中考、自考等考務(wù)工作,每年的“五一”、“十一”春節(jié)長假,包括今年“非典”期間值夜班我都主動參加,不辭勞苦,任勞任怨,深受同志們好評。

  三、注重學習。

  養(yǎng)成讀書看報的良好習慣。關(guān)心時事政治,關(guān)注國家大事,做到頭腦清醒,不落后于形勢。 四、遵守勞動紀律,不缺勤,不曠工。今年來,我都是出滿勤,甚至超滿勤,做了些份外勤雜工作。

  總之,近幾年來,我忠于職守愛崗敬業(yè),遵紀守法,廉潔奉公,取得了很好的成績。為教育事業(yè)作出了自己的貢獻。

廚師自我評價13

  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.

廚師自我評價14

  作為一名廚師,以下是我的自我評價:

  1、對工作有一定的責任感,對自己要求嚴格,講衛(wèi)生.與同事能夠和睦相處,溝通能力強.喜歡發(fā)掘新的品種菜系,做到色,香,味,型配方面到位.對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.做的'更好.深受同事和客人青睞.受到上司的表揚.配合能力強.有食堂管理、膳食管理工作經(jīng)驗,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;

  2、有多年的策劃經(jīng)驗,成功策劃了各地四星著名賓館及酒店開業(yè)并取得了成功。擅長海鮮干鍋系列,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,合理的原料營養(yǎng)搭配、色、香、味俱全,讓顧客品之回味無窮。

廚師自我評價15

  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.

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