{"basic": {"sex": "男", "make": [], "name": "张厨师", "email": "chuoshi@example.com", "isAge": "1", "photo": "https://oss.flowktech.com/2025/11/23/c867dbbd6c174d54911bbf060520da7b.jpg", "place": "", "height": "", "mobile": "13800138000", "nation": "", "weight": "", "politic": "", "birthday": "1998-09-01 00:00:00", "marriage": "", "photoShow": "1", "workYears": "0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", "city": "上海", "date": "随时到岗", "salary": "期望薪资面议"}, "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": "12345678-1234-1234-1234-123456789012", "isNow": "0", "level": "本科", "major": "烹饪工艺与营养教育", "editor": "

专业成绩：专业课程平均成绩90分，专业排名前5%（专业共120人）

主修课程：中餐热菜制作、西餐烹饪技术、面点工艺、食材雕刻与装饰、厨房管理与成本控制、食品安全与卫生、营养配餐设计、餐饮服务礼仪、烹饪原料学、刀工与勺工技巧

", "school": "上海餐饮管理学院", "endTime": "2024-06-30 00:00:00", "startTime": "2020-09-01 00:00:00"}], "name": "edu", "sort": 2, "value": "教育背景", "visible": "1"}, {"data": [{"job": "后厨实习生", "uid": "12345678-1234-1234-1234-123456789013", "name": "上海XX国际酒店", "isNow": "0", "editor": "

协助主厨完成10+经典菜品标准化制作流程，参与菜单研发与优化
负责食材采购验收与预处理，日均处理食材200+公斤，损耗率控制在3%以内
参与厨房卫生管理，确保后厨环境符合国家卫生标准，获季度卫生先进班组称号
学习掌握川菜、粤菜等菜系核心技法，累计独立完成5道创新菜品试做

", "endTime": "2023-09-01 00:00:00", "startTime": "2023-07-01 00:00:00"}], "name": "work", "sort": 3, "value": "工作经验", "visible": "1"}, {"data": [], "name": "project", "sort": 4, "value": "项目经验", "visible": "0"}, {"data": [], "name": "intern", "sort": 5, "value": "实习经历", "visible": "0"}, {"data": [], "name": "campus", "sort": 6, "value": "校园经历", "visible": "0"}, {"data": {"editor": "

中式烹饪：精通川菜、粤菜经典菜品制作，掌握20+道特色热菜标准流程，刀工合格率98%
西式料理：擅长牛排煎制（三分熟至全熟标准化）、意面酱汁调配、法式甜点基础制作
食材处理：熟练完成肉类、海鲜、蔬菜等100+种食材的精细切配与预处理
厨房管理：熟悉厨房设备（炉灶/烤箱/蒸箱）标准化操作，能独立制定班组日工作流程
成本控制：掌握食材采购验收标准，优化菜单搭配降低食材损耗率5%-8%
食品安全：严格执行HACCP体系，连续6个月后厨卫生零违规

", "skills": [{"name": "中式烹饪", "value": "90", "showDegree": "1"}, {"name": "西式料理", "value": "85", "showDegree": "1"}, {"name": "刀工技巧", "value": "95", "showDegree": "1"}, {"name": "食材处理", "value": "92", "showDegree": "1"}, {"name": "厨房管理", "value": "80", "showDegree": "1"}]}, "name": "skill", "sort": 7, "value": "技能特长", "visible": "1"}, {"data": {"awards": ["2022年校级“最佳烹饪新人奖”", "2023年上海餐饮行业技能大赛“中式热菜组三等奖”", "2021-2022学年校级一等奖学金", "中式烹调师职业资格证书（初级）", "西式面点师职业资格证书（初级）"], "editor": "

2023年上海餐饮行业技能大赛中获中式热菜组三等奖，作品《蟹粉狮子头》入选大赛优秀作品集
2022年获“校级最佳烹饪新人奖”，独立完成10道创新菜品研发并通过校食堂试运营
持有中式烹调师（初级）、西式面点师（初级）职业资格证书，技能等级评定合格

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

系统掌握烹饪理论体系，具备扎实的中西式烹饪基础，擅长菜品创新与标准化流程优化
实习期间积累50+道菜品实操经验，刀工/火候等基础技能考核优秀（95分以上）
注重食品安全与卫生管理，具备强烈责任心与团队协作意识，能快速融入后厨团队
学习能力强，可快速掌握新菜品/新设备操作，期望将专业技能应用于实践，为餐饮企业创造价值

"}, "name": "self", "sort": 9, "value": "自我评价", "visible": "1"}, {"data": {"editor": "", "hobbies": []}, "name": "hobby", "sort": 10, "value": "兴趣爱好", "visible": "0"}, {"data": {"editor": ""}, "name": "other", "sort": 11, "value": "自定义", "visible": "0"}]}