I am the logistics department chef ___. Accompanied by the breath of the second half of 20__ is coming. Looking back on the first half of 20__, under the guidance of the leaders, under the support of colleagues, as a chef, I always insist on leading by example, working in the production of the first line, high demand for each employee, strict management of all aspects of their small to the weekly meeting, to the many times a month to teach the culinary arts and inculcate many of today's catering and catering knowledge of the many new elements, with my hard work and everyone's hard work, just have the Today we can for, to our park dining guests to provide exquisite dishes and quality service, now six months of specific work is summarized as follows:

First, food safety

Food safety is the kitchen work of the top priority, in order to put a good food processing of all aspects of the production to ensure safety. I gave each employee in the kitchen divided into health responsibility area, requiring them to their respective health areas, food ingredients, storage containers, etc., and by me and the food inspector to carry out unscheduled inspections.

Secondly, to strengthen the classification of food raw materials management supervision. The use of food raw materials in and out; the kitchen utensils in a fixed location classification management, and paste adhesive strips to be positioned; the kitchen, fresh cupboards, freezers and other raw materials stored in the place of regular cleaning, regular temperature and humidity measurement.

Third, in the active season of bacterial growth, invited the Ministry of Logistics food inspectors regularly to the kitchen staff training, from the use of test strips to and a variety of standard methods of disinfection, from the standardization of hand-washing to the popularity of food safety knowledge, so that everyone has a more profound understanding of food safety, and improve the awareness of the full participation of food safety.

Second, the operation

I am under the guidance of the leaders, the development of a more reasonable business plan. Such as: according to the seasonal supply of raw materials, the launch of spring, summer, fall, winter seasonal dishes, for example, for the market price of all raw materials are rising, but the sales price of the dishes have to maintain the original price, so we carefully research and development, the use of ordinary raw materials to do outstanding, aroma, taste, meaning, type of low-priced dishes, such as: the stone pot of fungus and cabbage monthly sales repeatedly topped the list. There are also staff meals is to provide services for employees, in the market raw materials are rising in the case also introduced a lot of meat and vegetables with healthy food.

Third, management

I combined with the actual situation of the staff to strengthen the quality of education, and busy every month to find time for targeted culinary training, and often motivate them to see more in their daily work and learn more to remember, so that later on in the important jobs to play the maximum potential of all of us. After efforts, the overall quality of staff to improve, such as focus on instrumentation, compliance with kitchen rules and regulations, and now we have formed a harmonious, high-quality, efficient and innovative team.

Once some employees do not understand our strict management, I remember that there was a staff meal cook to find me, said we are just to the staff to do meals, shredded potatoes is necessary to cut so good? At that time I told him very clearly that it is necessary, and give him the reasoning, first of all, from their own point of view, you strictly require yourself to play a good knife work of basic skills, history of their future in the culinary arts have greater development, and every day to allow employees to eat delicious cocoa meals, employees will have a sense of home, and will be more for the park's services. Now recall that this strict requirements have not been wasted, so that we now see is a good team of chefs.

Fourth, production control

The quality of food is the core competitiveness of the restaurant to survive and develop. As the head chef, I strictly quality control. We have made a feeding standards and production procedures for each dish, cooking in strict accordance with the standard implementation to ensure that each dish color, aroma, taste, meaning, type of stability; we also listen carefully to the staff, front office attendants and guests feedback, summarize the daily output problems, and in the daily meeting in a timely manner to improve the shortcomings; at the same time, we also have a buffet, the table meals, standard menus for targeted modifications, so that regular customers often to At the same time, we also modify the standard menu of buffet and table meal so that regular customers can enjoy new dishes with different flavors.

After the completion of the above work, I was in the catering department under the guidance of the next year and the garden restaurant with photos of the new menu to organize and research and development, to ensure that reflects the continuous absorption of many new elements of today's food and beverage industry's operating characteristics, so as to form a unique brand of food and beverage in our Zhongguancun New Garden, to ensure that repeat customers can taste each time the new flavors of the food.

Fifth, the cost

In the case of guaranteeing the quality of the output, reduce costs and benefit customers, is always an important goal of our pursuit. As the head chef, I also summarized some new ways to reduce costs. Such as: often go to the market inquiry, has been more accurate formulation of raw material price list, each inquiry to bring back a lot of raw materials to reduce costs, always grasp the inventory situation, resolutely implement the principle of first-in-first-out, the inventory of longer raw materials as soon as possible to sell out; the development of no-cost dishes, the main course of the remaining raw materials made into a set of small dishes, in order to reduce the cost; but also to let each chef know the raw materials used in their own unit price, the value of the raw materials used in the daily estimation, so as to reduce costs, and the cost of raw materials. Estimate the value of raw materials used, so that the cost control is implemented to each chef, the monthly cost rate will be the first time out to inform them of each month high or low, so that all kitchen chefs are concerned about the cost, so as to maximize the benefits.

Six, gains and losses

In the first half of this 20__ year, I managed at the same time _ kitchen cooks, cooks, in the _ to _ month dining more cases, because we _ kitchen cough times Silent Xun overriding round paradox in the period we all work overtime, with their hard work and sweat to successfully complete the task of major hospitality again and again in the persistent efforts of everyone and the park! This brand of restaurant has been recognized by school leaders, park leaders and customers, and our kitchen in this year, there are _ staff are honored to go out to study the opportunity of senior nutritional catering staff, and received a certificate issued by the Ministry of Labor and Social Security, which gives us a solid foundation for the future nutritional catering.

On my personal side, although I lost a lot of rest and even my family came to ___ a few months and did not properly accompany them, but I paid in exchange for my many advances in the ___ Park and the leadership of the recognition of my work, I think it is super value.

As we are now and the characteristics of the park restaurant operation does not have too many high-end dishes, but for the cool cooking, cool new culinary arts I have never given up learning new culinary arts, in today's rapid development of catering in the era of the earliest eight cuisines to the present day fusion cuisine and advanced molecular culinary arts and this year's most popular consumer favorite Chinese dishes, said the mood dish you may not be familiar with, a brief introduction to you, you may not be too familiar with, a brief introduction to you, you may not be too familiar with, a brief introduction to you, you may not be too familiar with the mood dish. Not too familiar, simply give you an introduction, mood dishes is to dishes as a medium, the use of Chinese painting and Chinese painting techniques and Chinese bonsai assembly techniques reflect the beauty of the mood of classical Chinese literature.

This year ___ month I also got the opportunity to learn Chinese mood dish, a short period of study so that I benefited greatly, after learning in our encounter important reception, also used some, to come to dining guests new visual, olfactory, tactile, gustatory enjoyment. In the guests to enjoy at the same time I think I want to pass on what I have learned to my chef team, so that we have a greater development here. In summary, in this year, through the team's *** with efforts, we have achieved significant results in the kitchen management; in dish innovation, dish quality, cost control, staff quality improvement and other aspects of better results.

Of course, we still have deficiencies, such as our most concerned about the business income, we need to develop more affordable cuisine to attract customers, maximize annual income, so as to achieve the effect of the park revenue. From this point of view, I am y impressed by the challenging and innovative nature of the work. In the future, I will lead my team to continue to accept the challenge, the courage to innovate, cooking more exquisite dishes.

On the occasion of the resignation of the old and welcome the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of the first half of 20__, and at the same time, we should improve our own way of thinking, examine new dishes, accelerate the innovation of dishes, so as to seek to create better economic and social benefits in the year of ___. At the same time I believe that under the guidance and help of all leaders and everyone, our team will be able to seize the opportunity to meet the challenges towards a harvest in the second half of the year!

On the chef's personal work summary sample 3

A year's time immediately with the rotation of the earth drew a perfect end, in this year, accepted the national four-level public **** dietitian training, before going to Shanghai and Beijing and the exchange of dietitians across the country, and Chinese scientists face-to-face learning, and has achieved Substantial results. In the kitchen, and masters to learn the workflow of cooking and catering basic knowledge, and colleagues to discuss the work on the shortcomings.

In the year of ___, personal communication took the initiative to communicate with others, and also willing to communicate with others their inner feelings and thoughts on a certain issue. Practical operation, familiar with the workflow, work details. In the speed of work than the previous year has improved significantly. Achievements at the same time, but also brought some shortcomings in the work, such as: interpersonal relations face **** the lack of the same language, there is no a flash point to attract others, the details of the work need to pay attention to, the reaction ability to be further strengthened. Practical operation more to come up with the courage and boldness to break through still stuck in the original level of work. Prospect ___ year, for individuals, to make the following approach to address the shortcomings of this year's work.

Food and personal hygiene

Food safety is a topic of concern to the Chinese people nowadays, do a good job of food safety and hygiene work is to do a chef's duty. In the year of ___, food hygiene, tableware hygiene, food storage will be in accordance with certain requirements of the work in practice, as for the kitchen hygiene area, I will take specific ways to keep clean and tidy.

Personal hygiene, will develop good habits, cultivate their own physical quality, to do "four diligent": diligent shampooing, diligent haircut, diligent bathing, diligent nail clipping. On top of that, we will wash our hands and laundry regularly. A positive interaction between personal hygiene and food hygiene can help reduce the risk of food safety problems. It helps to improve the image and quality of the sector. It helps to promote China's food safety towards a scientific and healthy development.

Practical operation work

The dishes produced work, is the most important practical operation work, to ensure that the dishes of the portion, quantity, quality according to the requirements of the work to determine to ensure that the dishes are smooth and not chaotic, in accordance with the correct order of the dishes to be produced out of the dishes. Ensure that the seasoning is not too much, not too little, to meet the needs of the chef cooking. Collecting materials time control within a certain range, one-time collated. During the period of big orders, the collaterals should be more than usual, and during the off-season, the inventory should be kept in the usual state. Ensure that the small materials to meet the needs of cooking masters at the same time, the freshness of the small materials to be given to maintain.

The production of dishes, next year, I will go deep into the grassroots to learn some of the basic cooking techniques, integration of their own concepts of learning and knowledge, and everyone together to communicate and share.

Interpersonal relations

In this year's study of nutrition at the same time, ignored the establishment of good interpersonal relations, is my biggest regret this year's work, and this regret will be resolved in the ___ year.

In the process of allocating dishes, otherwise avoid disagreements with the masters. Then we have to grasp a basic general principle of dealing with the problem: "first solve the problem, after the responsibility, do not care, do not complain, timely detection of problems, timely treatment of the problem". In terms of interpersonal communication outside of work, make a breakthrough on the original basis, and actively establish a good interpersonal communication platform:

Share the results: willing to exchange some **** the same topic with everyone, share some of the good ingredients. In the body health care to make positive exchanges and explore.

Interests Hobbies: We will cultivate the same hobbies with everyone, such as: singing, traveling, shopping, dressing, sports activities.

Outdoor activities: we will communicate with everyone to get together and invite old colleagues to go to their hometown to play.

__ year is an achievement at the same time, but also left the regret of the year, I realized the ideal success of the first step: get the teachers training, get the leadership of the help. I will take practical action to thank them, with the knowledge of learning to solve their own problems - the problem of interpersonal relationships, is the biggest problem I left behind this year.

__ year I believe that I am a year to show their talents, after the class I will be proactive communication with teachers to help everyone *** with the solution to the problems that exist in reality. I believe I will perform even better next year and make a major breakthrough on the original good foundation!

On the chef's personal work summary essay 4

Time flies, in the blink of an eye another week has passed. Looking back on every day of the past, I, as a cafeteria staff, y feel the great responsibility. In order to do a better job in the future, now a week's work is summarized as follows:

A raw materials management:

1, the canteen raw materials into the goods off, not afraid of the long way into the market, more than a number of goods, shopping for a variety of nutrient-rich food raw materials, to ensure that the good value for money, so that the cadres and workers to eat well, spend less. The analogy is to buy seasonal vegetables, freshly slaughtered pork, fresh peanut oil and so on.

2, good management of the canteen raw materials, raw materials are not easy to store the raw materials to try to do every day to buy, for easy to store the raw materials should be based on the consumption of previous years have a plan to buy. Ensure that the raw materials do not rot, do not deteriorate, do not waste, in order to save cafeteria expenses. At the same time on the canteen raw materials and materials to build accounts, so that the account is consistent.

3, according to the number of diners every day to produce meals, try to do not have leftovers or less leftovers.

Second, the service attitude:

We have done a lot of work in changing the service attitude and improving the quality of service. We always adhere to the people-oriented service concept, adopted a variety of service methods, try to provide convenient conditions for cadres and workers.

Third, the types of meals:

We do a good job for cadres and workers according to the seasons, festivals and other conditions for the seasonal tasty meals, analogy: dumplings, buns, stewed cabbage, stewed potatoes, fried greens, and so on, and try to meet the requirements of cadres and workers.

Fourth, the health situation:

We are in a positive and responsible attitude, seriously improve food safety and hygiene. Life services work in a myriad of ways, the most fundamental work requirements is the safety of food. Therefore, we conscientiously implement the "Food Hygiene Law", to strengthen food hygiene management and the management of the life of the integrated services in accordance with the law as a top priority, included in the important management agenda, and to do the responsibility to the person, grasp the real, and grasp the results. Effectively do a good job of food hygiene, tableware, "a wash, two rinse, three disinfection" work, so that there is no quarantine certificate, food hygiene permits for food not to buy, work with the table to do with the use of the clear, weekly cleaning of the kitchen, to eliminate mosquitoes, flies, rats and other pests.

On the chef's personal work summary essay 5