厨师的英文自我评价

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厨师的英文自我评价 篇1

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 ys 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.

厨师的英文自我评价 篇2

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 ys 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.

厨师的英文自我评价 篇3

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 innovation 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!

厨师的英文自我评价 篇4

I am a third year master major in automation at Shanghai Jiao Tong University, P. R. China. With tremendous interest in Industrial Engineering, I am writing to apply for acceptance into your Ph.D. graduate program.

Education background

In 1995, I entered the Nanjing University of Science & Technology (NUST) -- widely considered one of the China’s best engineering schools. During the following undergraduate study, my academic records kept distinguished among the whole department. I was granted First Class Prize every semester, and my overall GPA(89.5/100) ranked No.1 among 113 students. In 1999, I got the privilege to enter the graduate program waived of the admission test. I selected the Shanghai Jiao Tong University to continue my study for its best reputation on Combinatorial Optimization and Network Scheduling where my research interest lies.

At the period of my graduate study, my overall GPA(3.77/4.0) ranked top 5% in the department. In the second semester, I became teacher assistant that is given to talented and matured students only. This year, I won the Acer Scholarship as the one and only candidate in my department, which is the ultimate accolade for distinguished students endowed by my university. Presently, I am preparing my graduation thesis and trying for the honor of Excellent Graduation Thesis. Research experience and academic activity

When a sophomore, I joined the Association of AI Enthusiast and began to narrow down my interest for my future research. In 1997, I participated in simulation tool development for the scheduling system in Prof. Wang’s lab. With the tool of OpenGL and Matlab, I designed a simulation program for transportation scheduling system. It is now widely used by different research groups in NUST. In 1998, I assumed and fulfilled a sewage analysis & dispose project for Nanjing sewage treatment plant. This was my first practice to convert a laboratory idea to a commercial product.

In 1999, I joined the distinguished Professor Yu-Geng Xis research group aiming at Network flow problem solving and Heuristic algorithm research. Soon I was engaged in the FuDan Gene Database Design. My duty was to pick up the useful information among different kinds of gene matching format. Through the comparison and analysis for many heuristic algorithms, I introduced an improved evolutionary algorithm -- Multi-population Genetic Algorithm. By dividing a whole population into several sub-populations, this improved algorithm can effectively prevent GA from local convergence and promote various evolutionary orientations. It proved more efficiently than SGA in experiments, too. In the second semester, I joined the workshop-scheduling research in Shanghai Heavy Duty Tyre plant. The scheduling was designed for the rubber-making process that covered not only discrete but also continuous circumstances. To make a balance point between optimization quality and time cost, I proposed a Dynamic Layered Scheduling method based on hybrid Petri Nets. The practical application showed that the average makespan was shortened by a large scale. I also publicized two papers in core journals with this idea. Recently, I am doing research in the Composite Predict of the Electrical Power system assisted with the technology of Data Mining for Bao Steel. I try to combine the Decision Tree with Receding Optimization to provide a new solution for the Composite Predictive Problem. This project is now under construction.

Besides, In July 20xx, I got the opportunity to give a lecture in English in Asia Control Conference (ASCC) which is one of the top-level conferences among the world in the area of control and automation. In my senior year, I met Prof. Xiao-Song Lin, a visiting professor of mathematics from University of California-Riverside, I learned graph theory from him for my network research. These experiences all rapidly expanded my knowledge of English and the understanding of western culture.

厨师的英文自我评价 篇5

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, four 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.

厨师的英文自我评价 篇6

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 ct 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 and sundries drug isolation, food and natural ice isolation; cooking utensils implement the "four cross the border": a wash, two brush, three red, four 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.