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Resume of hotel executive chef
Resume of hotel executive chef

Time flies, and a new round of recruitment is beckoning us. At this time, it is necessary to start writing a resume. In order to save you the headache of writing your resume, the following is the personal resume of the hotel executive chef that I compiled for you. Welcome to share.

Resume of the executive chef of the hotel 1 Basic information:

Name:

Gender:

Delbert Mann

Ethnic group: Han nationality

Date of birth:19xx August 7th.

Current residence: Beijing

Working years: 19 years

Household registration location:

Title: National Top Senior Technician

Education: junior college

Major: China Cuisine and Hotel Management.

Education background: Chef, 5S system management, professional manager training in the training center of China Cuisine Association.

Professional field:

It has an international five-star hotel and high-end catering club, and the Chinese kitchen department is trained in operation, coordination and management. It is good at new Chinese catering, food fusion, artistic conception and cultural catering and food packaging.

Learning experience: I was trained as a "senior technician" in the training center of China Cuisine Association and obtained the certificate of completion "National Senior Technician Title", and was trained as an executive chef in the hotel industry by the Hong Kong Wuchang Association.

Hobbies: I like reading all kinds of food and beverage fashion books, management books, traveling, photography and sports.

Experience gained from art: willingness, dedication, enterprising and pursuit.

Honorary title: National Senior Cooking Technician, China Chef, member of China Cuisine Association, China Famous Chef, listed as a contemporary famous chef in China in 2007, member of famous chef's dish innovation club, invited reporter, top ten outstanding young people in China catering in 2009, gold medal chef of 20 10 Hotel Association, first young cooking artist in the capital, green cooking ambassador, 201kloc. In 20 1 1-20 12, he was awarded the top ten executive chefs in China hotel industry (and was featured by Beijing TV, Nanfang Daily, International Finance News, Beijing Morning Post, Xi Business Daily and Zhejiang Market Herald), and in 20 12, he was a senior catering planning expert in China, and worked in Cooking in China successively.

Work experience: 1993 engaged in catering work, 19 years working experience and catering preparation management.

Has been in Tianjin Eiffel Hotel (foreign-related), Jubao Fishing Port (super-first-class restaurant, a famous restaurant in Beijing), Kaiyuan Du Ming Hotel (under Kaiyuan Hotel Management Group, Top Five National Hotel Management Group, Platinum Five Star), Jasmine Restaurant (a well-known fashion restaurant of new Chinese cuisine in Beijing), Chengdu Zifeihui (a model of cultural catering, a listed company of CCTV, and the catering executive chef of Zhuang Yu Club Group), and Shandong Shengyuan International Hotel (under Hongjia Group) Platinum five-star, garden-style hotel, private international high-end club with VIP, led the team to win the title of "Best Team Award" during his tenure). Worked as a chef, executive chef and production director in the above-mentioned units.

Management mechanism: having both ability and political integrity, cultivating and using talents without morality, refusing to use talents without morality is the foundation, characteristics are the foundation of survival, talents are the foundation of success, innovation is the foundation of development, and management is the foundation of career.

Personal thoughts on kitchen management: (improve the quality, efficiency and image of enterprises in an all-round way)

First, the kitchen administration

1, combined with the actual situation and conditions of the hotel to develop a sound management mechanism, rules and regulations.

2. It is difficult to manage people, so first of all, we should instill the business philosophy, management mechanism and rules and regulations of the enterprise into employees through standardized training mechanisms, and understand them first, then implement them.

3. On the premise of creating a good working environment for employees, establish a perfect training mechanism for employees at all levels, constantly let employees know their own gaps on the existing basis, and improve their own business and skills. The condition of retaining employees is not the investment of funds, but whether the enterprise can provide employees with sufficient study and promotion space, perfect welfare treatment, perfect training mechanism and rich corporate culture and atmosphere.

4, standardization, standardization, when it comes to management, I have to mention the more popular management of the five permanent members, which is also a management model that I admire and most enterprises can accept. Mainly pay attention to its practicality, standardization and standardization, which is also lacking in many enterprises, regardless of the six T's and three cleanness that will appear in the future. I think practicality and simplicity are the most important. Looking at the chef industry, low education, low quality, uneven technical ability, outdated thinking and poor enterprising spirit have caused great difficulties to management. Therefore, as a manager, I think it is most important to simplify procedures, and it is most important to formulate suitable working methods for employees according to their personality and ability level. Environment changes employees, employees create quality, enterprises need to develop and innovate in the market, and we also need to seek changes ourselves, and constantly learn to improve our personal cultural level and quality, from "formalization" to "behaviorism" and finally to "habituation and standardization", taking a store as a point.

5. Create a management model with enterprise's own characteristics, which is cumbersome, simple, quantitative, standardized, bid farewell to problems, and achieve a win-win image and benefit, stimulate our sense of responsibility, form an excellent corporate culture, and thus shape the image of a first-class catering group.

6. Incentive mechanism: through the improvement of system, training mechanism, incentive system and promotion mechanism, the work attitude of employees is improved, the responsibility system is implemented, and the responsibility lies with people, thus effectively implementing the execution. In the development and construction of the team, we should strive to be professional, professional and standardized, establish and improve a learning organization team, improve the learning enthusiasm and self-motivation of on-the-job employees, and enhance the market competitiveness of enterprises.

Second, the creativity of dishes.

No innovation, no way out. Without the continuation of catering culture and the promotion of cultural catering, there can be no vigorous development of catering. Individuals need to learn cultural knowledge, and catering also needs the intervention of culture to continue, develop and upgrade our splendid cooking art for 5,000 years. "Eating has no definite taste, and palatability is expensive", which combines multi-flavor, undefined fashion with tradition, culture with dishes, dishes with the environment, and takes taste as the center (the true taste and original flavor of ingredients), making the past serve the present, making foreign things serve China, and using root carving, bonsai, flower arrangement and so on. Good and comfortable dining environment, eating taste, eating health, eating nutrition, leisure and promoting health in an all-round way have been put in front of people and become their new pursuit. Less oil, less salt and less sugar, hypertension, hyperlipidemia and hyperglycemia make people stay away from it.

Therefore, the innovation and nutrition of dishes are very important. The traditional mode of production and collocation should be adjusted according to the needs of consumers and the market to make it more in line with people's healthy consumption concept. Therefore, the emergence of today's new school, fusion and artistic conception dishes is of course inseparable from people's understanding and promotion of catering culture and cultural catering. Therefore, while strengthening the catering culture and cultural catering, we should also give each dish a cultural connotation, sum up and apply the creative ideas of color, fragrance, taste, shape, container, meaning and reason in the collocation of dishes, and pay attention to layering, three-dimensional sense and artistic sense. The combination of Chinese and western dishes, first of all, should pay attention to the combination of culture, understand the culture, understand the characteristics and original flavor of raw materials, in order to match the dishes that meet people's needs visually and nutritionally, so that each dish is a chef's work and a work of art.

Inspiration and source of creation: As a manager, in addition to good management, we should also participate in the creation of good dishes to meet the growing needs of consumers. This requires maintaining a good mentality and innovative consciousness, unremitting pursuit and enterprising spirit. Creative inspiration comes from nature, society, life and bits and pieces around us. Good dishes and good ideas are often covered. The key lies in how you explore them with your heart. Therefore, we should change our thinking, learn to go out and accept it, instead of sticking to the rules and building a car behind closed doors. We need to take the initiative to go out of the kitchen, understand the market, understand our customers and your competitors, and comprehensively improve our skills in all aspects, so as to achieve harmony with various departments, empathy and vigorously improve the management performance of enterprises.

Professional experience: The choice of catering industry is also influenced by family. My grandfather, two uncles, aunts, cousins and brothers are all engaged in the catering industry. I have lived and grown up in such an atmosphere since I was a child. In the eyes of parents and the elderly, the threshold of this industry is relatively low, and there is a concept of choosing a chef to support the elderly for life. Because this industry has something to do with eating, even if I am old, I will not be hungry. At the same time, because of the poor conditions at home at that time, I tried to cook at home when I was very young in order to help my parents share some. Although I know that my cooking is not very good, I still feel a sense of accomplishment when my parents go home hard and eat hot meals. Of course, to this day, I still like my mother's cooking best. I believe that mom's taste is the most beautiful in the world. "Pure grain is good for a lifetime." At the same time, with the in-depth understanding of dishes, I gradually like this industry more. The more you cook, the deeper you understand the dishes, and finally you feel integrated with the dishes. To this day, I am grateful and grateful for my choice at that time. This profession has brought me fun, gain, change and promotion, calmed me down and became a turning point in my life. Of course, it also strengthened my love and persistence in this industry.

Motto of professional chef: It is my greatest honor and satisfaction to let distinguished guests come to the hotel, enjoy the appreciation of art, vision and culture while tasting dishes, and experience the splendid culture of catering and the profoundness of catering culture for 5,000 years.

Resume of Executive Chef of Hotel Part II Basic Information

Name:

Nationality:

Current position:

Ethnic groups:

Household registration location:

Figure:

Marital status:

Age:

Apply for a position:

Working years:

Title:

Job search type:

Available date:

Monthly salary requirements:

I hope to work in the following fields:

Business experience

Company name: Tianjin Xiaonanguo Date: 2003-08 ~ 2005-0 1

Company Nature: Industry:

Position:-Chef

Job description:-Be active and earnest, and do it with your heart! Have a good sense of teamwork and positive work vitality!

Reason for leaving: Contract expired.

V. Educational background

Graduation school: Shaanxi Adult Technical School

Highest education: technical secondary school graduation date: 2003- 10-0 1.

Major 1: Chef Major 2:

Education and training experience

2003-02-2003-10 2003.10.15 second-class qualification certificate of Shaanxi Hanzhong Chef College.

linguistic competence

Foreign language: English is average.

Mandarin level: Cantonese level is good: average.

Working ability and other professional knowledge

Have a good work attitude and can get along with others in harmony. I can actively obey the arrangement of my superiors, prefer to innovate and learn new things, and hope to have the opportunity to learn from major institutions.

A detailed personal autobiography

I hope to work near Guangzhou! I hope I can find a job in the kitchen in the near future. I am good at cooking Cantonese food and Sichuan food, and I also learned to cook fried western food. I hope sincere people can contact me as soon as possible!

Resume of the executive chef of the hotel 3 Name:

Current residence: Baiyun District Age: 34 years old

Household registration: Baiyun District Nationality: China

Marital status: Married ethnic group: Han nationality

Training certification: height without competition: 170 cm.

Integrity badge: not applicable weight: 69 kg

Talent evaluation: Not evaluated

My specialty:

working strength

Talent type: general job hunting

Position: Hotel/Hotel Manager: General Manager, Hotel/Hotel Manager: Resident Manager, Hotel/Hotel Marketing: Marketing Director.

Working years: 13 title: no title.

Job Type: Full-time Availability Date: Anytime

Monthly salary requirements: negotiable. I hope to work in Jiangsu, Zhejiang and Guangdong.

Business experience

Guangzhou Haizhu District Holiday Hotel * * * Date: 2010-05-14 ~ 2010-06-15.

Company nature: private enterprise industry: hotel/tourism

Position: general manager of the hotel

Job description: 1. Responsible for the overall management of the hotel, including tourism, catering (500 seats), KTV, Guo Lin Park and Guo Lin Restaurant, and follow up the preparations for catering, KTV and Guo Lin Park, as well as the recruitment and training of personnel.

2. Formulate the hotel system, employee handbook, workflow and reward and punishment system.

3. Reposition the hotel's marketing strategy, increase the meeting room to facilitate the development of the conference group, and modify the original room type, house price, marketing agreement and external promotion caliber to highlight the selling point, and lead the marketing department to do a good job in the development and maintenance of travel agencies and intermediaries.

4. Reasons for leaving the company: The company was falsely reported to have plateau operating conditions, and the commission could not be realized. Coupled with the lack of department managers, key personnel and supporting facilities, the boss wants to greatly improve his performance, but he is unwilling to invest manpower and material resources as soon as possible.

Reason for leaving:

Guangzhou Hai Yin Bailing Hotel (a four-star business hotel) started on September 0 1 and ended on April 20 10, 2008.

Company Nature: State-owned Enterprise Industry: Hotel/Tourism

Position: Housekeeping Manager (General Manager of Branch)

Job description: 1. Perform the duties of the general manager of the branch, be directly responsible to the general manager of the hotel management company, enjoy the treatment of the general manager of the branch, be highly recognized by the company when leaving the company, and issue a resignation certificate in relevant words for myself to prove that he is professional, creates very good economic benefits, is conscientious and has specific job responsibilities and wishes;

2. Manage the front office, guest rooms, sales, engineering, personnel and procurement, coordinate and assist in the management of other financial, nightclub, Chinese restaurant and security departments, such as the formulation and translation of some menus in Chinese restaurant and the management of breakfast service in restaurant;

3. The hotel implements entrusted management and coordinates the relationship with the owner on behalf of the hotel management company;

4. Change the previous marketing orientation, personally formulate effective marketing strategies, play a leading and innovative role in hotel marketing strategy formulation, and review and adjust marketing strategies from time to time. For example, since April, 2009, the transaction volume has lasted for 65,438+0 years, which is higher than the same period of last year, and the occupancy rate is over 70%. In 2009 1 1 month, the occupancy rate reached 965438. Compared with the same period last year, the income exceeded nearly 370,000, and the occupancy rate reached 85% in June 2065,438+00. The income has more than doubled compared with the same period of last year, exceeding 474,000, nearly180,000 higher than the highest income in the past six years. Under the financial crisis, it can achieve better results than the 2008 Canton Fair. In April 2009, the operating income exceeded 654.38 million yuan, and in May and June 2009, it exceeded the operating income of 350,000-360,000 yuan in the same period of last year, reaching the highest turnover in the same period since its opening five years ago.

5. Compile and translate hotel websites and hotel promotional materials.

Reason for leaving: target commission will be set after the performance comes out, and salary cannot be raised.

Guangdong Jieyang Rongjiang Hotel (super five-star hotel listed in Jieyang) (nearly 400 rooms) (key government reception unit) Start and end date: 2007-12-01~ 2008-08-18.

Company nature: private enterprise industry: hotel/tourism

Position: director of housing department (vice president/in charge of sports department and involved in the marketing and operation of various departments)

Job description: 1. Responsible for the overall operation of housekeeping department, as well as the management of ushers in nightclubs, saunas, foot baths, catering departments and other business departments, and assist in the marketing work of the above departments. Housekeeping department consists of front office department, housekeeping department, public broadcasting department, laundry room, shopping center, recreation department and comprehensive welcoming department (customers and waiters of all departments of the hotel), and is responsible to the general manager/executive director;

2. Received many national, provincial and municipal leaders;

3. Make the room turnover increase steadily.

Reasons for leaving: personal reasons

Ramada Plaza Guangzhou Jiahong (a five-star hotel with 326 rooms, belonging to Wyndham Hotels Group, which is the newest and second strongest global hotel group) started and ended from March 2006 to 0 1 to April 2007.

Company nature: private enterprise industry: hotel/tourism

Position: Assistant Manager of Lobby (Assistant Manager of Front Office) and Deputy Director of Guest Opinion Survey in Room Service Department.

Job description: 1. Participate in the preparatory stage and official opening of the hotel, assist the general manager to supervise the service quality of all departments of the hotel, collect and feedback the opinions of guests, and participate in the hotel duty;

2. Train the foreign guest relations director and other assistant managers in the lobby, and assist the front office manager to manage the front office and front desk.

Take the place of the department manager when he is away.

3. Become the main contributor of Jiahong style case analysis column of hotel newspaper;

4. I helped the guests solve their problems many times and got their thank-you letters;

On average, at least one feasible suggestion is adopted and implemented by the hotel every month. For example, it is recommended to install a double-layer sound insulation glass to improve the comfort and return rate of guests; The market has a keen antenna. During the college entrance examination, I proposed to the sales department to cooperate with nearby colleges and universities to improve the room opening rate from the usual 15% to 70%.

Reason for leaving:

Foshan Nanhai Clifford Hotel: July 5, 2003 ~ February 20, 2005.

Company nature: wholly foreign-owned industry: hotel/tourism

Position: Senior Assistant to Lobby Manager and Assistant to Front Desk Manager (2 years).

Job description: 1. Participate in the preparatory stage and official opening of the hotel, assist the general manager to supervise the service quality of all departments of the hotel, collect and feedback the opinions of guests, and participate in the hotel duty;

2. Help the guest solve the problem many times and get a thank-you letter from the guest;

The boutiques and convenience stores that took over after 3.5 months began to turn losses into profits in the second month, and the average annual daily turnover increased to 2 times and 5 times respectively;

4. I opened some groups to stay in hotels;

Reason for leaving: I went back to Guangzhou for development after marriage.

Agile Hotel, Zhongshan Agile Group (quasi-five-star hotel): starting and ending years: 20065438+0-05-065438+0 ~ June 30, 2003.

Company nature: private enterprise industry: hotel/tourism

Position: Assistant Lobby Manager (Night Manager), Housekeeping Manager (1 year)

Job description: 1. Assist the general manager to supervise and feedback the service quality of all departments in the hotel and participate in the hotel duty;

2. In the preparation stage of the hotel, assist the management department of the front office manager, train receptionists, cashiers and concierge, be responsible for English training in housekeeping department and make telephone customer sales;

3. By spot-checking guest rooms, master the work norms and improve the operation level of room attendants. Later, due to the excellent housekeeping management in the night shift era, we were nominated to be transferred as the new housekeeping manager.

Reason for leaving: it is inconvenient to go to Grade 6 in Guangzhou.

Start and end dates of McDonald's and Guangzhou Garden Hotel:1997-08-17 ~ 20065438+0-04-15.

Company Nature: Other Industries: Service Industry

Position: Assistant Manager and Receptionist of McDonald's Restaurant.

Job description: 1. Excellent performance in the Garden Hotel to the Food and Beverage Department was praised and favored by the department, and higher bonuses were obtained by selling higher-level rooms in the lobby.

2. Help McDonald's restaurant manager to turn losses into profits for the first time for six months after the restaurant opened for two years (generally, it will start to make profits after five years).

Reason for leaving: personal development

academic degree

Graduate school: Guangzhou Radio and TV University

Highest education: college education: CET-4 certificate graduation date: 1997-07-0 1.

Major 1: Tourism and Hotel Management Major 2:

Start Date End Date The number of professional certificate obtained by the school (institution).

1995-09-0 1 College Certificate in Tourism and Hotel Management of Guangzhou Tourism Vocational High School, CET4-

linguistic competence

Foreign Language: Proficient in English and Cantonese: Proficient.

Other foreign language abilities: CET-4.

Putonghua level: proficient

Working ability and other professional knowledge

Sincere, easy-going, meticulous, innovative, dedicated, professional, pioneering and enterprising. Many creative, English, marketing, hotel tourism, catering, leisure and entertainment departments' service quality management and improvement, revenue management are their strengths. They have star rating experience and contacts introduced by international hotel management companies. Welcome to contact companies with poor management.

Fluent oral English can be used as a working language, sincerely thinking about problems for company bosses, providing suggestions on the rational use of people, money and things in hotels, so as to obtain a good return on investment and greater profits, diagnose the bottleneck of enterprise development in a short time, improve management and achieve certain work results. Facts have proved that we can make a strategy to turn losses into victory according to the actual situation of the hotel. The impact of the financial turmoil on the hotel industry is a proof of our hotel's achievements. Familiar with the operation, staffing and facilities planning of the hotel tourism, catering, leisure and entertainment departments before and after the preparation, well aware of the importance of the feasibility analysis and some key preparation details of the hotel project to the future operation and investment recovery of the hotel, and well aware of how to implement it; Have a keen sense of smell and be good at hotel market analysis. I can accurately locate the price of hotel products and formulate and implement marketing strategies. At the same time, I can improve the overall management of the hotel, implement effective marketing and internal management, consolidate the marketing effect and maximize the profit rate. In addition, when problems are found, the execution is strong, and no matter what hotel services are provided, the work is serious and responsible, and meticulous. From August, 65438 to August, 1997, I started to work in hotels, and began to manage and improve the hotel service quality in 200 1 (9 years' practical experience). He used to be deputy manager of restaurant, manager of housekeeping department, manager of front office, director of housekeeping department (vice president/manager of recreation department and participated in marketing promotion and operation of various departments) and general manager of hotel (2.5 years of relevant management experience), with nearly 650 years of relevant work experience.

Personal self-evaluation

Discussion on Hotel Management Concept and Catering Management

First, the business philosophy killer:

In terms of software, "people-oriented" pays attention to the feelings of guests and employees, expecting to serve guests through cheerful employees, and taking customers' needs as the market orientation: on the one hand, playing the card of friendship and goodwill, strengthening the relationship between enterprises, employees and consumers, turning dissatisfaction into satisfaction and turning disadvantages into advantages, on the other hand, paying attention to service details and quality, constantly innovating service products and enhancing the reputation of hotels;

In terms of hardware, according to the market competition environment, we understand the needs of most important customers, and invest 3-5% of the cost of fixed assets every year to achieve "no one has me, and everyone has me."

In short, through the implementation of software and hardware, effective marketing and internal management, we can consolidate the marketing effect and maximize the profit rate, combine strictness with emotion, pay attention to implementation, and enter the highest realm of "no marketing is the most effective marketing".

Second, the catering management

-As a catering enterprise, it should pay attention to food safety and hygiene, and establish a food safety system (system and implementation) from all aspects of food acceptance, production, processing, storage, transportation, sales, cooking and consumption.

-Instruct the service staff to distinguish the local tastes of the guests according to their accents and communication methods, and inform the chef to properly handle the tastes of the dishes, so that the guests feel that "the chef in this restaurant seems to belong to our hometown".

-Send short messages to express condolences to members and regular customers on holidays, send relevant short messages every month according to customers' preferences, provide relevant reference information, and greet guests at the right time, such as when the weather changes, so that guests can remember us.

—— Pay attention to the service gfd and politeness of service personnel, establish a performance management mechanism, improve the service level, pay attention to emotional communication with guests in the service process, and improve the return rate.

-Set up a full-time team (quality inspection, restaurant manager, chef) to collect the after-dinner opinions, process standards and systems of guests, and summarize the opinions, so as to provide reference and discussion materials for regular special meetings on restaurant service, chef skill upgrading, new dish research and development, so as to improve the service, product and dish research and development, and ultimately increase the return rate and turnover.

-Strengthen the promotion visits of business companies and wedding service companies, pay attention to the development of banquets, and establish a performance reward mechanism and related sales teams.

-Formulating performance appraisal rules and standards for managers, supervisors and ministries and departments, and signing a letter of commitment.

The above is my short speech, and I will talk about it in detail when I have the opportunity.

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