Recently interned in the hotel, the work in the back of the kitchen is quite happy, the following is my internship experience. The following is the "chef internship experience experience sample", only for reference, welcome to read.

Chef internship experience essay

For my internship period, my mood is considered a roller coaster, I started from the beginning of the excitement to the back of the confused uncertainty, and after a period of impulsive grumpy, and finally gradually in the internship unit to find their own value, become positive, and finally ended up in the xx hotel for a period of three months of internship.

I studied in school is the culinary profession, but I belong to the kind of high-minded, no way to learn things quietly, but the talent is still very good, what desserts, Western food, Chinese food, drinks, and other courses I just get a good rating, none of which can be rated by the teacher for excellence, but so I am always thinking about quickly out of the internship, because I want to let more people know what I can do, and I want to make more people know what I can do, and I want to make more people know what I can do. I want more people to know my ability to recognize me, want to use their own learning to earn a ride to the money, but things are not as simple as I imagined, not at all smooth.

The beginning of the internship, I am full of confidence to the kitchen to report, but the head chef is also is my master, the first sentence is to ask me to kill the fish is not, I said I will, and then the hotel a whole day of fish are killed by me, my entire college career down, did not kill so much fish, the work of the first day I have seen the hard work of the chef, the day I was tired of the hands can not lift up the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day. I was so tired that I couldn't lift my hands that day, and I continued the next day. I am more tenacious, I think this is the master does not recognize my ability, so I do not let me cook, I have to prove to him, as long as he explains the work I am one by one to do a good job, in addition to kill the fish I later experienced chopping meat froth, chopping to work from work to work, I froze did not give in to a word of soft. This lasted half a month, I was a little desperate, I can not help but start to think, do I have all the skills, let me have been here to do this kind of work? Several times produced the idea of resignation, and finally endured, I also slowly began to be able to do the work of the side dishes, to the master cut vegetables, he cooked, but also was scolded several times, said I cut worse than a three-year-old child, directly to me to demonstrate once again, I realized that I am far from a normal chef gap how far I began to humbly follow the master to learn, he told me to do what I do, to me! Criticism I listened carefully, slowly but surely, I had a subtle influence, my knife work is getting better and better, when I cook, my heart is also more and more calm, will not be impatient, to the last month of internship, I was allowed by the master, I can also start to help him busy, began to produce some of the guests need some simple and easy to produce the dishes, these three months on my `change is huge, in my opinion, can be compared to my four years in college. The three months have made a huge difference in my life, and in my opinion, it can be compared to the four years of study I've had at the university.

Later, I could understand that I met a good master, what is the most important thing for a chef? To food to do good, so go where there is a rice bowl, is the other people scrambling to want the chef. I as a trainee to want to stand in this business, learning things, first of all, we must put the foundation of good practice, so the beginning will let me do those jobs, is to grind my temperament. After these three months of polishing me, now any one catering unit kitchen, I can go in to serve, I can guarantee that I can bring that unit far more than their own salary benefits, if I give me another opportunity to go to the teacher in front of the examination, I believe I can all subjects to achieve excellence.

After a short one-year internship in xx hotel, I realized my cooking skills, personality, work experience and other deficiencies, and gradually improve the work, equivalent to a deep processing of me, back to the pot to re-fry again, so that I become more mature. I also y appreciate the parents work hard, but also more miss and love > my hometown. I also know a variety of work in Guangzhou, a variety of people, enthusiastic to help people, burying the head of the hard work, hard-hearted soft, acerbic, love bragging and so on, I have had quarrels with them, but also make my true feelings, and now look back, a scene of the past as if it were smoke, most of the life is just a guest, only a small part of the will make me buried in the depths of my heart, never forget!

Because the xx hotel is operating in the northeast cuisine, I myself is also the northeast, which also deepens my understanding of the northeast cuisine. Northeastern cuisine refers to the culinary cuisine in the northeast, including Heilongjiang, Jilin, Liaoning, and eastern Inner Mongolia. Northeastern cuisine is characterized by inexpensive and large quantities, a wide range of materials, sufficient fire, rich flavor, mainly stewed dishes. I think xx hotel should be the staple food plus some coarse grains, due to simple processing, coarse grains in the preservation of many fine grains in the absence of nutrition.

For example, containing carbohydrates than fine grains to be lower, containing more dietary fiber, and rich in b vitamins, eating coarse grains has become a fashion now. Hot dishes should be in addition to a few more northeastern characteristics of the dish, such as dog meat hot pot, kill pig dishes, Guandong Boiled, roasted corn. Because the dog meat winter eating cold, summer eating summer, nourishing strong body, prolong life. Killing pig dishes, Guandong cooking, etc., is also very long, through history and the public test of the enduring Northeast dishes.

to xx hotel internship this time, the biggest feeling is: tired. Although the internship has been mentally prepared before, but the reality is much more tired than imagined. Only to the hotel kitchen, only to really realize that here is the real battlefield, of course, only in the kitchen, we have learned the theoretical knowledge can be applied and play, practical skills can be further exercise and enhancement.

Now in the hotel internship, I am mainly responsible for the charge. Every day, I clocked in and out of work, wearing overalls in the kitchen busy, encountered a wedding banquet when even too busy to even sit down to rest time are not. When I returned to the dormitory after work at night, my feet were so sore that I didn't want to move, so I had to soak my feet in a tub of hot water to relieve my fatigue. Although tired, but this internship life is very fulfilling, but also learned more things. Many people may think that girls are not suitable for kitchen work, in fact, it is not true. Some hotel kitchen management personnel in the recruitment of chefs, but also tend to women, which is mainly due to the natural delicacy of women, do things more carefully, seriously, such as dish such as work sometimes do better than men. I think the recruiter chose me for this reason.

I remember when I chose to go to school to learn cooking skills, in addition to my brother, the rest of the family and friends are not very supportive, because they think that learning to cook directly to the hotel kitchen to learn the same, why spend money on school to learn it. But I didn't think so. Thankfully, I had the support of my brother and was able to come to school. I clearly remember a remark made by Mr. Zhang, the teacher of our cooking class, which probably means: if you go directly to the hotel kitchen as an apprentice, your circle of contacts may be very small, while if you receive systematic learning and training from the school and then go to the hotel, your circle may be much larger than others. This statement had a deep impact on me and convinced me that my decision to go to school first was the right choice.

Although I don't know if I'm going to go into the chef industry, I'm going to stick with it for now.

Just came to the hotel to report, the head chef would like to see my craft, and to see what I can do, and then feasible on the menu. In the big hotel work, each master's work is divided quite clearly, each person has on ten dishes, these are the boss assigned to you 's, after the specialization of these dishes, unless you are next to the master rest, you can only do his hands do his dishes. I made a few Hunan dishes to the head chef and the lobby manager to taste, and then selected a few dishes, I passed the test, choose the stove, this is where I practiced work during this time. The rules and regulations in the big hotels are very strict, to be on time to and from work, stove masters to ensure the quality of the dishes and the speed of the dishes, the master of the dishes to ensure the quality of the refrigerator dishes, and the master of the apprentice to ensure that the spices add all the various plates.

The first day of internship I fried a few home cooking, because my dishes have not been on the menu, as well as raw materials at home are not ready, the next day at work, I started processing my own dishes, some things to be processed into semi-finished products, so that it will not affect the speed of serving, or temporary processing is very troublesome, business is good if you are still busy. So the general dishes are processed in advance. After processing, and those masters chat, what do not understand to them to ask for advice, to 11 o'clock on someone to eat, there are my dishes to do, no look at the side of the master to do dishes, in the side to learn, the evening is the beginning of 5:00 pm, 8:00 pm on the end of the night, we began to do sanitation, 8:30 pm on the end of the day, the duty to stay on duty until all guests are sure that not to add the dish on the The first thing you need to do is to get out of the office and get out of the house.

After a few days of work practice, I have a deeper understanding of the chef profession. The daily work of a chef also have a sufficient understanding of their own skills and staff relations there are some shortcomings, these in the future internship I will try to make up for, try to do the best. In the internship a few days, I also know the importance of unity work, in the work we are a group, only help each other, work together to do better. There is also a good relationship with other masters, on what matters call those masters, small masters help, others will be happy to help.

Time like water, fleeting, the internship has been a year, in this year I successfully transformed from a student into a society this big family in a son. In this period of internship, I have learned a lot of things whether in the work or in life, these things in the books can not be found. Especially my master I am very grateful to him, it is he who trained me out, not only teach me the technology but also teach me to be a man of reason. Let me from a small trainee transformed into a pastry worker, I was valued by the leadership. Sometimes there will be a little idea, want to go do not want to do, but I told myself many times to go do not regret, there are also many ideas to make me dispel this idea after the head chef's words woke me up, go away and leave here will not be every thing will be smooth.

Secondly, from the school to the community, the first problem is the role of the problem. From a student into a unit of people, at the level of thought, must realize that there is a big difference between the two social roles. Students simply learn knowledge, while social practice means continuing to learn and apply knowledge to practice, students can choose their own interaction with the object, while social people are more chosen by others. All these differences. The list goes on and on. But only at the level of thought to realize that this is not enough, but must be in the actual work and life experience, and consciously carry out this role change.