{"basic": {"sex": "男", "make": [], "name": "王大厨", "email": "chef@example.com", "isAge": "1", "photo": "https://oss.flowktech.com/2025/11/23/c867dbbd6c174d54911bbf060520da7b.jpg", "place": "北京市", "height": "175cm", "mobile": "13812345678", "nation": "汉族", "weight": "75kg", "politic": "", "birthday": "1985-01-01 00:00:00", "marriage": "", "photoShow": "1", "workYears": "10年工作经验"}, "config": {"skin": "#333333", "fontSize": "13", "fontFamily": "EditorYaHei, sans-serif", "lineHeight": "0.7", "pageMargin": "30", "modulePadding": "20"}, "modules": [{"data": {"job": "厨师长", "city": "北京市", "date": "随时到岗", "salary": "35000/月"}, "name": "intention", "sort": 0, "value": "求职意向", "visible": "1"}, {"data": {"grade": [], "major": "", "title": "", "school": ""}, "name": "target", "sort": 1, "value": "报考信息", "visible": "0"}, {"data": [{"uid": "3c371b79-5c1f-4900-b318-0805906350a2", "isNow": "0", "level": "中专", "major": "烹饪工艺与营养", "editor": "

专业成绩：专业课平均分92分（实操考核98分）

主修课程：中式烹饪工艺、刀工与火候、热菜制作、冷菜拼盘、面点工艺、营养配餐学、厨房管理、食品安全法规等。

", "school": "北京新东方烹饪学校", "endTime": "2011-06-30 00:00:00", "startTime": "2008-09-01 00:00:00"}], "name": "edu", "sort": 2, "value": "教育背景", "visible": "1"}, {"data": [{"job": "厨师长", "uid": "78ef698e-03f9-4258-9bf5-ce37241cbbcc", "name": "悦香园餐饮集团（全国连锁）", "isNow": "1", "editor": "

全面管理50人厨房团队，制定每日菜单与周度新品计划，带领团队完成年营收增长32%
优化厨房成本管控流程，食材损耗率从8%降至3.5%，年节约成本180万元
研发融合菜系菜品20道，其中3道入选集团明星菜品，带动单店月销提升25%
建立ISO22000食品安全管理体系，实现连续3年零食品安全事故，获‘北京市餐饮安全示范单位’

", "endTime": "2025-12-31 00:00:00", "startTime": "2017-07-01 00:00:00"}, {"job": "中餐主厨", "uid": "938e7673-8375-431a-9b9b-37e3aa48ecb7", "name": "福满楼大饭店", "isNow": "0", "editor": "

负责川菜、粤菜融合菜系研发与出品，日均服务150+客人，客诉率低于1%
优化厨房动线设计，提升出菜速度30%，获‘高效厨房团队’称号
主导员工技能培训体系，带出5名骨干厨师晋升为副厨
开发季节性套餐8套，带动餐厅营收增长18%（年度）

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烹饪技能：精通川、粤、湘融合菜系，擅长火候掌控与刀工，获‘全国中餐技能大赛金奖’
管理能力：5年厨房团队管理经验，擅长团队建设与培训体系搭建
成本控制：熟练运用食材采购分析系统，年节约成本15%以上
体系认证：高级中式烹调师（一级）、ISO22000食品安全内审员、餐饮服务食品安全管理员

", "skills": [{"name": "中式烹饪", "value": "95", "showDegree": "1"}, {"name": "厨房管理", "value": "90", "showDegree": "1"}, {"name": "成本控制", "value": "85", "showDegree": "1"}, {"name": "食品安全", "value": "92", "showDegree": "1"}, {"name": "菜品研发", "value": "88", "showDegree": "1"}]}, "name": "skill", "sort": 7, "value": "技能特长", "visible": "1"}, {"data": {"awards": ["2023年度全国优秀厨师长", "高级中式烹调师资格证（一级）", "餐饮行业创新菜品研发奖", "ISO22000食品安全管理体系认证"], "editor": "

2022年获‘中国餐饮创新人物’称号，主导研发的‘新派川菜系列’入选《全国特色菜系名录》
持有高级中式烹调师证书（国家一级），累计获行业奖项12项，拥有10项特色菜品专利

"}, "name": "award", "sort": 8, "value": "荣誉证书", "visible": "1"}, {"data": {"editor": "

10年餐饮厨房全流程管理经验，擅长团队搭建、成本优化与创新菜品研发
具备敏锐的市场洞察力，能精准把握顾客口味趋势，推动菜单迭代与营收增长
严格执行食品安全标准，建立标准化操作流程，确保出品稳定与卫生合规
注重员工技能提升，带出20+名晋升至主厨/副厨的优秀团队成员

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