本人對工作具有責(zé)任感，對自己嚴(yán)格要求不斷提高自身素質(zhì)，對工作認(rèn)真負(fù)責(zé)不帶一點(diǎn)??，講衛(wèi)生與同事能夠和睦
相處，溝通 能力強(qiáng)
I have a sense of responsibility for my work, strict requirements for myself, and constantly improve my quality.I am conscientious and responsible for my work without a little carelessness.I emphasize that I can get along with my colleagues harmoniously and have strong communication skills;
本人吸取眾家之?，銳意創(chuàng)新，靈活運(yùn)用，能夠隨著客人的需求，推出安全，衛(wèi)生，營養(yǎng)，健康，美味的菜品
I absorb the advantages of many families, innovation, flexible use, with the needs of guests, to launch safe, health, nutrition,health, delicious dishes;
本人擔(dān)當(dāng)酒店的主廚工作，負(fù)責(zé)名貴菜式的制作，并且喜歡創(chuàng)新和研發(fā)新的?材和菜品，能夠做到色、香、味、型、
意各方面俱佳
I am the chef of the hotel. I am responsible for the production of rare dishes. I like to innovate and develop new ingredients and dishes. I am able to do well in color, fragrance, taste, shape and taste;
能夠很好的配合上級領(lǐng)導(dǎo)交代的工作任務(wù)，有多家星級酒店管理經(jīng)驗(yàn)，熟悉酒店管理的相關(guān)工作及流程， 能夠很好的
控制廚房的成本，并且能夠做到節(jié)能降耗，保證菜品的出品質(zhì)量
Be able to work well with the tasks assigned by the superior leaders, have many star hotel management experience, be familiar with the relevant work and process of hotel management,be able to control the cost of the kitchen, and be able to achieve energy conservation and consumption reduction, and ensure the quality of the dishes;
認(rèn)真細(xì)致，能吃苦耐勞
Careful and hardworking;
職位:兩家酒店中餐行政廚師?及代管繽紛全日制餐廳
Position:Chinese chef and full-time restaurant of the two hotels 職責(zé):
2021.7——至今 無錫新澤假日酒店及智選假日酒店
1.自7月底入職，8月初開始著手準(zhǔn)備更換中餐廳大菜牌和逸江南面館新菜單的準(zhǔn)備工作Since joining the post at the end of July, I started to prepare for the replacement of the big dish brand of Chinese restaurant and the new menu of jiangnan noodle restaurant in early August
2.對新菜牌共計228道新菜品的拍攝工作，確保所有餐飲部菜單和成本的管理Shoot 228 new dishes in total. Ensure all F & B menus and costs are managed.
3.對中廚房的現(xiàn)有懶散工作人員進(jìn)行工作規(guī)范管理的詳細(xì)培訓(xùn)，增強(qiáng)工作專業(yè)技能意識Provide detailed training on standardized management for the existing lazy staff in the kitchen. Enhance the awareness of professional skills.
4.從零開始，定期對中餐廳服務(wù)人員進(jìn)行菜肴的知識培訓(xùn)Start from scratch，Regularly train the service personnel of Chinese restaurants on the knowledge of dishes.
5.重新全部整理各類宴會菜單:生日宴，壽宴，婚宴，尾牙宴，年會，團(tuán)隊(duì)等等宴會菜單的梳理和菜肴更新
Rearrange various banquet menus:Birthday banquet, birthday banquet, wedding banquet, tail tooth banquet, annual meeting, team and so on.
6.完成洲際集團(tuán)定期的高層管理者的培訓(xùn)及運(yùn)用Complete the regular training and application of senior managers of IHG group.
7.對部?員工進(jìn)行定期的消防安全，?品安全，衛(wèi)生標(biāo)準(zhǔn)要求等培訓(xùn)Conduct regular training on fire safety, food safety and hygiene standards for department employees.
8.負(fù)責(zé)中?廚房的所有區(qū)域正常運(yùn)作，包括酒店的餐飲運(yùn)營和利潤收入Responsible for the normal operation of all areas of Chinese and western kitchen, including the hotel's catering operation and profit revenue.
9.負(fù)責(zé)每月廚房部的損益表的分析Responsible for monthly income statement analysis of kitchen department.
10.每天和部?經(jīng)理及部?廚師?每晚下班前做客情分析會，及客人用餐滿意度Hold a guest situation analysis meeting with the Department Manager and department chef every night before work, and the guest's meal satisfaction
職位:中餐廳廚師?兼ADD餐廳廚師? Position:Chef of Chinese restaurant and chef of ADD Restaurant 職責(zé):
2021.3——2021.7
裸心谷度假酒店
1.負(fù)責(zé)日常中餐廳零點(diǎn)菜品的出品標(biāo)準(zhǔn)
Be responsible for controlling the production standard of ordering dishes in daily Chinese restaurants
2.負(fù)責(zé)ADD餐廳日常每天早晨的早餐自助和中午午自助的一切準(zhǔn)備工作，及所有不同批
次消費(fèi)要求自助餐臺的擺臺
Be responsible for all preparations for the breakfast buffet and lunch buffet of ADD restaurant every morning All different batches of consumption require the placement of the buffet table
3.對不同需求的自助形式和不同價位的自助類型，進(jìn)行制作相應(yīng)特色菜單 Make corresponding characteristic menus for different self-service forms and types
4.對中餐廳大菜牌及時令菜牌的更換，針對莫干山特色產(chǎn)品進(jìn)行菜品研發(fā)和上架銷售 Timely change the major dishes in the Chinese restaurant, R & D and sales of Moganshan characteristic products
5.對中廚房及ADD廚房所有人員的日常工作分配，和應(yīng)對臨時客滿的工作體量的應(yīng)變管
理
Daily work assignment of all staff in the Chinese kitchen and add kitchen, and contingency management of work volume to deal with temporary full capacity
6.對宴會廳的日常宴會團(tuán)隊(duì)出品，對宴會最低標(biāo)準(zhǔn)12800/桌的餐飲標(biāo)準(zhǔn)進(jìn)行定制多個不
同價位和餐飲類型菜單Produced by Mandela's daily banquet team in the banquet hall. Customize the catering standard of the minimum banquet standard of 12800 / table, and multiple catering types of menus at different prices
Personal work experience
職位: 部?高級主管
Position: Senior Department Manager
職責(zé):
2018.7——2020.12
常州萬豪酒店
1.把控中廚房的VIP政府接待特定菜品定向和出品規(guī)范要求
Control the orientation and production requirements of VIP government reception dishes in the kitchen 2.參與豪軒中餐廳新菜牌的設(shè)計，新菜品的定向菜系和出品?格，后期定稿，拍攝， 后期剪輯排版的菜品售價及成本核算的行政事務(wù)及后期各個部?菜品制作標(biāo)準(zhǔn)的嚴(yán)格 要求管控
Participate in the design of new dishes in haoxuan Chinese restaurant. Directional cuisine and production style of new dishes. Post finalization, shooting, post editing and typesetting of dishes, selling price and cost accounting administrative affairs. And strict requirements and control of dish production standards of various departments in the later stage
3.中廚房37名工作員工的日常技能標(biāo)準(zhǔn)培訓(xùn)和安全操作規(guī)程 Daily skill training and safety operation procedures for 37 employees in the kitchen
4.定期不間斷的對相應(yīng)部?工作人員的菜品培訓(xùn)，?品安全標(biāo)準(zhǔn)的培訓(xùn) Regular and uninterrupted training on dishes and food safety standards for staff of corresponding departments
5.定期對員工的儀容儀表和素質(zhì)提升，工作之余做相應(yīng)培訓(xùn)
Regularly improve the appearance and quality of employees, and do corresponding training after work
6.電，燃?xì)?，水等等安全工作指南進(jìn)行定期培訓(xùn)
Conduct regular training on safety work guidelines for electricity, gas, water, etc
