本人对工作具有责任感，对自己严格要求不断提高自身素质，对工作认真负责不带一点⻢⻁，讲卫生与同事能够和睦
相处，沟通 能力强
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;
本人吸取众家之⻓，锐意创新，灵活运用，能够随着客人的需求，推出安全，卫生，营养，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;
本人担当酒店的主厨工作，负责名贵菜式的制作，并且喜欢创新和研发新的⻝材和菜品，能够做到色、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;
能够很好的配合上级领导交代的工作任务，有多家星级酒店管理经验，熟悉酒店管理的相关工作及流程， 能够很好的
控制厨房的成本，并且能够做到节能降耗，保证菜品的出品质量
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;
认真细致，能吃苦耐劳
Careful and hardworking;
职位:中餐厅厨师⻓兼ADD餐厅厨师⻓ Position:Chef of Chinese restaurant and chef of ADD Restaurant 职责:
2021.3——2021.7
裸心谷度假酒店
1.负责日常中餐厅零点菜品的出品标准
Be responsible for controlling the production standard of ordering dishes in daily Chinese restaurants
2.负责ADD餐厅日常每天早晨的早餐自助和中午午自助的一切准备工作，及所有不同批
次消费要求自助餐台的摆台
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.对不同需求的自助形式和不同价位的自助类型，进行制作相应特色菜单 Make corresponding characteristic menus for different self-service forms and types
4.对中餐厅大菜牌及时令菜牌的更换，针对莫干山特色产品进行菜品研发和上架销售 Timely change the major dishes in the Chinese restaurant, R & D and sales of Moganshan characteristic products
5.对中厨房及ADD厨房所有人员的日常工作分配，和应对临时客满的工作体量的应变管
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.对宴会厅的日常宴会团队出品，对宴会最低标准12800/桌的餐饮标准进行定制多个不
同价位和餐饮类型菜单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
职位: 部⻔高级主管
Position: Senior Department Manager
职责:
2018.7——2020.12
常州万豪酒店
1.把控中厨房的VIP政府接待特定菜品定向和出品规范要求
Control the orientation and production requirements of VIP government reception dishes in the kitchen 2.参与豪轩中餐厅新菜牌的设计，新菜品的定向菜系和出品⻛格，后期定稿，拍摄， 后期剪辑排版的菜品售价及成本核算的行政事务及后期各个部⻔菜品制作标准的严格 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.中厨房37名工作员工的日常技能标准培训和安全操作规程 Daily skill training and safety operation procedures for 37 employees in the kitchen
4.定期不间断的对相应部⻔工作人员的菜品培训，⻝品安全标准的培训 Regular and uninterrupted training on dishes and food safety standards for staff of corresponding departments
5.定期对员工的仪容仪表和素质提升，工作之余做相应培训
Regularly improve the appearance and quality of employees, and do corresponding training after work
6.电，燃气，水等等安全工作指南进行定期培训
Conduct regular training on safety work guidelines for electricity, gas, water, etc
职位:两家酒店中餐行政厨师⻓及代管缤纷全日制餐厅
Position:Chinese chef and full-time restaurant of the two hotels 职责:
2021.7——至今 无锡新泽假日酒店及智选假日酒店
1.自7月底入职，8月初开始着手准备更换中餐厅大菜牌和逸江南面馆新菜单的准备工作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.对新菜牌共计228道新菜品的拍摄工作，确保所有餐饮部菜单和成本的管理Shoot 228 new dishes in total. Ensure all F & B menus and costs are managed.
3.对中厨房的现有懒散工作人员进行工作规范管理的详细培训，增强工作专业技能意识Provide detailed training on standardized management for the existing lazy staff in the kitchen. Enhance the awareness of professional skills.
4.从零开始，定期对中餐厅服务人员进行菜肴的知识培训Start from scratch，Regularly train the service personnel of Chinese restaurants on the knowledge of dishes.
5.重新全部整理各类宴会菜单:生日宴，寿宴，婚宴，尾牙宴，年会，团队等等宴会菜单的梳理和菜肴更新
Rearrange various banquet menus:Birthday banquet, birthday banquet, wedding banquet, tail tooth banquet, annual meeting, team and so on.
6.完成洲际集团定期的高层管理者的培训及运用Complete the regular training and application of senior managers of IHG group.
7.对部⻔员工进行定期的消防安全，⻝品安全，卫生标准要求等培训Conduct regular training on fire safety, food safety and hygiene standards for department employees.
8.负责中⻄厨房的所有区域正常运作，包括酒店的餐饮运营和利润收入Responsible for the normal operation of all areas of Chinese and western kitchen, including the hotel's catering operation and profit revenue.
9.负责每月厨房部的损益表的分析Responsible for monthly income statement analysis of kitchen department.
10.每天和部⻔经理及部⻔厨师⻓每晚下班前做客情分析会，及客人用餐满意度Hold a guest situation analysis meeting with the Department Manager and department chef every night before work, and the guest's meal satisfaction
