CH0537 曹凌才个人简历



姓    名:曹凌才

性    别:男

出生日期:1979 年 3 月 30 日

身    高: 168cm

体    重: 65kg

学    历: 初中

专    业: 烹饪

厨师等级:中级...
接待人数 500 余人。

  一开始我在该店担任厨工,主要负责宴会菜品的、营养、成色、搭

配等工作。在 1999 年 8 月至 2006 年 8 月在该店担任厨师,期间,

工作扎实、努力钻研鲁菜、川菜的制作,不断推出新菜品,并带出了

三...
Resume

Name:              Cao Lingcai

Gender:             Male

D.O.B (dd/mm/yyyy): 30/03/1979

Marital Status:        M...
This is a middle-size hotel chain which is famous for its traditional Lu

Cuisine and local snack. The head hotel is locat...
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Ch0537 cao lingcai cv

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Ch0537 cao lingcai cv

  1. 1. CH0537 曹凌才个人简历 姓 名:曹凌才 性 别:男 出生日期:1979 年 3 月 30 日 身 高: 168cm 体 重: 65kg 学 历: 初中 专 业: 烹饪 厨师等级:中级 籍 贯: 山东省 移民经历:无 婚姻状况:已婚 子女状况:1 个孩子 教育经历: 1987 年 9 月-1992 年 7 月 泗水县柘沟镇李家村小学 小学 1992 年 8 月—1995 年 7 月 泗水县柘沟镇中心中学 初中 工作经历: 1997 年 7 月 -至今 泗水县和利时美食广场 厨 师长 和利时美食广场是一家经营传统鲁菜和地方名吃的中型大酒店、 主店位于县城商贸中心、分店位于经济开发区,有厨师 46 名,每天
  2. 2. 接待人数 500 余人。 一开始我在该店担任厨工,主要负责宴会菜品的、营养、成色、搭 配等工作。在 1999 年 8 月至 2006 年 8 月在该店担任厨师,期间, 工作扎实、努力钻研鲁菜、川菜的制作,不断推出新菜品,并带出了 三个徒弟,2006 年 8 月至 2010 年 1 月任厨师长,期间,以身作则、 积极带领全体员工扎实工作,经过努力得到了客人的认可,酒店经 济效益不断增长,规模扩大。
  3. 3. Resume Name: Cao Lingcai Gender: Male D.O.B (dd/mm/yyyy): 30/03/1979 Marital Status: Married Number of Children: One Qualification: Junior Height: 168cm Weight: 65kg Major: Catering Skill Level: National Intermediate Chef Native Place: Shandong Province, P R China. Immigration Experience: None Educational Background: 09/1998 Zhigou Country Middle School Working Experience: 07/1999-Now Sishui Helishi Hotel Head Chef
  4. 4. This is a middle-size hotel chain which is famous for its traditional Lu Cuisine and local snack. The head hotel is located in the downtown. There are 46 chefs in the kitchen. On average, there are about 500 customers every day. At the beginning, I was a chef. I was responsible for material preparing, and cooking. During this time I worked hard and tried to learn Lu and Sichuan Cuisine. I developed many new dishes and taught three students. From the year of 2006, I became head chef. During this time, I worked positively and got favored by my boss and customers. By our effort, the hotel’s benefit become better and better. Self-evaluation: I am young and hardworking. I could adjust to the new environment very quickly and love cooking very much. I am good at Lu Cuisine, e.g. sweet and sour fillet of pork, Spicy sliced fish, Black Pepper Beef, Squirrel Fish.

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