Chef JobSummary 2022 five pieces

JobSummary/WorkSummary, with the most common and much-used year-end summary, half-year summary and quarterly summary. Here is my compilation of five chef job summaries 2022, I hope you like it.

Chef work summary article 1

With the pace of the clock 20_ year will soon be over, looking back on the past year, thank you for the guidance and help of the leadership of my work, thanks to the majority of my colleagues for their support of my work, I will certainly adhere to the example of the work in the future, and strict requirements for their own, to do a good job, to make up for the shortcomings of the work, to improve my skills Service level.

The work of the cafeteria involves some specific issues such as food and drink, and is considered to be "hard work. In this case, I did not do a lot of work but not recognized and regret, but to do their best to improve the service. Strengthen all aspects of management, and continue to create good conditions of service for all of us, to gradually move towards standardized management and quality service work has laid a good foundation. I have done a lot of work in changing the mode, transforming the service attitude and improving the service quality at the same time of grasping the various management. I always adhere to the people-oriented service concept, take a variety of services, try to provide convenience for everyone, so that we eat in the cafeteria as if back to the "home" feeling, in order to then be able to better complete the work of the new year, I summarized the work of the previous year.

First, strengthen the theory and business learning, and constantly improve their overall quality.

I attach importance to strengthening theoretical and business knowledge learning, in the work, adhere to the work while learning, and constantly improve their comprehensive quality level. First, seriously study the work of business knowledge, focusing on the study of dietary cooking and improve the quality of food methods of research. The second is to seriously study the knowledge, combined with the actual characteristics of their work, the use of free time, selective learning, through learning, and further enhance the awareness of party members and the concept of service to the people.

Second, work hard and complete the work on time.

In the past year, I establish and enhance the idea of serving the people. On time to and from work, to ensure that meals on time, to comply with labor discipline and all the rules and regulations of the canteen, to obey the work deployment, care for collective property, do a good job of collective and personal hygiene, and strive to complete their work. The quality of food is the core competitiveness of the chef to survive and develop, so in the dietary cooking, I work strictly according to the food operating procedures to ensure safety and hygiene. To do the production of staple foods, in line with the quality requirements, uniform size, mastery of the fire. Side dishes should be picked, washed clean, cut vegetables carefully, dices, blocks, silk clear. Dishes beautiful, colorful and nice, stir-fried vegetables taste, salty and light, while I also listen carefully to the views of the dining staff, summarize the shortcomings, and in the next cooking in a timely manner to improve. In the service, I do high quality, high efficiency, to the dining staff attitude and kind, talk and gas. Do not speak foul language, do not curse, unity, good food work.

On food hygiene. I strictly abide by the canteen health system, strict implementation of the "Food Hygiene Law", to prevent "disease enters by the mouth", to prevent food contamination and harmful substances on the hazards of the dining staff, to protect the health of all. Finished products are stored in "four segregations"; raw and cooked products are segregated; finished products are segregated from semi-finished products; food products are segregated from sundries and medicines; and food products are segregated from natural ice. Personal hygiene: wash hands and cut nails regularly; bathe and cut hair regularly; change working clothes regularly. The cupboards and shelves where food is placed are always kept clean and free of mold and rodent stains. Every day regularly rinse the operating room stove and ground, wipe the restaurant floor and tables and chairs, strictly ensure that the operating room floor, doors and windows, as well as the surrounding environmental health.

The work undertaken by the canteen is fragmented and complicated, but each task is closely related to the overall work of the company and the personal interests of the staff. In order not to affect the normal operation of the work, I am able to obey the arrangements of the leadership, without preconditions, go all out to do a good job in the cafeteria. In the work I am diligent, conscientious, responsible, hard-working, and actively fulfill their job responsibilities. Looking forward to the new year I will be more times the effort and greater enthusiasm strictly under the guidance of the leadership to complete their own work.

Nevertheless, looking back at the past year, I still have many shortcomings: service consciousness is not strong, and sometimes there are not well thought out, the service can not be; sometimes because of the haste and individual staff to have a conflict of opinion; saving consciousness is not strong enough and so on.

Looking forward to the new year I will redouble my efforts and greater enthusiasm strictly under the guidance of the leadership to try to correct shortcomings, overcome difficulties, make up for deficiencies, and do their own work.

Chef summary of the work of the 2

to the hotel work has been many years of time, from a new chef to now I became the hotel chef, I am also a lot of experience, there are many gains, this year's work is also in the hotel under the guidance of the leadership of the hotel, a better way to complete the work of the year I now do the following summary.

First, the work

As the head chef, I know, I need to lead by example, do their own work, then I can better manage the subordinates under my management, this year, I am also careful to do a good job I should do the work, careful intention of banquets, ordering, as well as the introduction of a number of new dishes, so that guests to meet the food and beverage service of our hotels, willing to dine, this year is also the food and beverage has not been subject to any complaints. Catering is not subject to any complaints, the dishes are also to let guests meet, some of the newly introduced dishes are in short supply trend.

Second, the management

This year, the hotel kitchen staff is basically nothing flow, just because of the work of the need to add two new employees, and they I am looking for old employees to take them, so that they are more quickly integrated into the work of our kitchen, management, I am also taking into account that many of the old staff, there may be a work boredom of the psychological problems, so I also From time to time, we go out to do some collective activities, concerned about them, to understand their working conditions, to avoid laziness or do tired of the situation occurs, so that the kitchen to maintain the vitality of all the better to work to do a good job.

Third, health

As the head chef, the back of the kitchen hygiene work is I have always paid attention to, I know, not only to make food, but also to make our food is clean and hygienic, so that the guests eat delicious at the same time is able to eat healthy, so this year I always pay attention to the issue of hygiene, to ensure that the back of the kitchen cleanliness and hygiene, cleanliness and at the same time, we are also ensuring that our food is also to ensure that the kitchen is clean and hygienic. Our dishes are also to ensure that is hygienic, there will be no other problems. For the personal hygiene of the kitchen staff is also the focus of attention, the need to ensure that our kitchen hygiene is not any problem, to ensure that guests eat at ease.

Fourth, the cost

At the same time to ensure the quality of the output, I also took the initiative to go and buy confirmation, to ensure that our purchase is to try to lower the price of the purchase of good ingredients, so that the chef to understand their own cost of the dish is how much, as much as possible, for the hotel to save money, and at the same time, through the purchase of ingredients as effectively as possible, all the back of the kitchen to work together, to explore some of the corners! Ingredients to make dishes, to ensure that the ingredients will not be extravagant away.

The end of the year's work, but I know that there are many more jobs that can be optimized, and I'm going to continue to work hard to make the work of the head chef better in the coming year, so that more guests love our dishes.

Chef work summary article 3

20__ years, in the support of leaders and colleagues, as a chef, I always adhere to the example of high standards, strict requirements, unity. To provide customers with exquisite dishes and quality service; to realize the economic and social benefits of the hotel, diligent and conscientious. Now will be a year of specific work is summarized as follows:

1, business: I am under the guidance of the leaders of the brainstorming, the development of a more reasonable business plan. Such as: according to the customer's consumer psychology, we launched some green food and wild food; according to the seasonal supply of raw materials characteristics, we launched some dishes with farm characteristics, but also provide guests with seasonal characteristics of the flower tea and so on.

2, management: people-oriented, I combined with the actual situation of the staff, the staff regularly targeted culinary training, and often motivate them to do a good job. After efforts, the overall quality of the staff to improve, such as focusing on instrumentation, comply with kitchen rules and regulations to continuously improve their culinary skills, and even some employees have begun to try to make their own new dishes. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3, quality: the quality of dishes is the core competitiveness of the hotel catering to survive and develop. As a foreman, I set an example by assisting the head chef to strictly control the quality of the dishes produced. We have made a material standard for each dish and the production of a standard program list, cooking in strict accordance with the standard implementation, to ensure that the color, aroma and taste of each dish is stable; we also listen carefully to the dining room surface staff and guest feedback, summarize each meal of the dishes out of the problem, and in the daily meeting in a timely manner to the staff to analyze the shortcomings of the kitchen; we also often add new dishes to ensure that repeat customers each time you can taste the new The new flavor.

4, health: strict implementation of the "Food Hygiene and Safety Law", and seriously grasp the food hygiene and safety work, grasp the various aspects of food processing. According to the regulations, each employee must be responsible for their own health area, at the same time, by me to carry out unscheduled inspections. We use all the power available to ensure food hygiene and safety, to prevent customers from food poisoning, resulting in unnecessary consequences.

5, cost: in the case of ensuring the quality of dishes, reduce costs and benefit customers, is always an important goal we pursue. As a chef, I also summarized some new ways to reduce costs. Such as: master the inventory situation, resolutely implement the "first-in-first-out" principle, the inventory of longer-term raw materials sold out as soon as possible; the development of no-cost dishes, the main course of the remaining raw materials made into a tray-style dishes, in order to reduce costs; but also to let each employee know their own raw materials used in the price of the raw materials used in the daily estimation of the value of raw materials used in this way, so that cost control is implemented to each employee. Control is implemented to each employee, so that all kitchen staff are concerned about the cost, so as to achieve efficiency.

In summary, in this year, through the team's *** with the efforts, we have achieved significant results in the kitchen management; in the innovation of dishes, dish quality, cost control, staff quality improvement, etc. have achieved quite high results.

Of course, we still have shortcomings, from this event, I also feel y the challenging and innovative work I shoulder. In the future, I will lead my team to continue to accept the challenge, the courage to innovate, cooking more exquisite dishes.

The chef's work summary article 4

Time flies, busy, a school year is about to pass. Looking back on each day, I as a subdivided nursing home cafeteria workers, y feel the responsibility of the major, heavy work pressure. Because of the work I am engaged in, the quality of management, is likely to affect the physical and mental health of everyone. Therefore, in order to build on our strengths and avoid shortcomings, we can do a better job in the future, here, I will summarize the work of the cafeteria in this school year as follows.

First, strictly good canteen health

Because this is related to the health of every elderly person's major events. First of all, the requirements of each cafeteria staff, every year to carry out a physical examination before starting work. Secondly, from time to time to staff ideological education, implement the Food Sanitation Law stipulates the requirements. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of our school canteen food hygiene work, tableware, "a wash, two rinse, three disinfection," the workbench to do with the use of clear, cutting board meat, vegetarian, raw, cooked to be separated every day in the kitchen to carry out a major cleanup. If you find that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can do their jobs seriously, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Second, strictly good food safety

Each semester to study with the cafeteria staff and the "Chinese People's **** and State Food Sanitation Law", to improve the ideological awareness of each staff member. Also formulated various rules and regulations and on the wall, improve the food poisoning prevention and control plan, from the system to protect the nursing home cafeteria safety and standardization. The staff of the cafeteria are regularly trained in laws and regulations and work standards, so that they are guided by the laws and regulations. It also attaches great importance to the internal management of the canteen, and makes efforts in scientific, standardized, institutionalized and strict management. Strive to do a solid basic management work, do a comprehensive, so that when there are norms, everything is standardized. Food hygiene work, closely around the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus).

Third, strictly good food purchase

Purchasing work strictly "five passes" that is: strict purchase channels, items into the warehouse acceptance pass, standardized operating procedures pass, dietary hygiene and safety pass, food storage and storage pass. In the acceptance of unqualified food in the firm boycott and return, do not accept not into the quality of unqualified items. At the same time, let all staff participation, full supervision, responsibility to a person, check in place, documented in detail. Ensure the quality of goods, all unsafe factors are blocked outside the campus.

Fourth, try to put a good cooking technology

In the cafeteria staff to strengthen the inspection and supervision, to cultivate their good health awareness and habits and quality of cooking at the same time, often listen to the public's views, a monthly meeting of the cafeteria work, modify and determine a good monthly (4 weeks) of the menu, weekly recipes to strive to achieve a rich and diverse, and constantly improve the quality of meals. Often supervise the cafeteria staff to burn good food, improve the technology and skills of the cooking staff. The daily meals strive to achieve "color, aroma, taste" are complete, so that everyone can eat nutritious, eat at ease.

This year, our school cafeteria in the city health supervision and a number of inspections and many random sampling, health pass rate of up to; in the creation of the provincial safe nursing home, our school cafeteria won the praise of experts; in the municipal cafeteria evaluation in the A-class cafeteria title. In the city health supervision of the city's catering industry food safety and health assessment, won the excellent honorary title. Cafeteria management work is a long way to go, but I firmly believe that in the nursing home leadership care and supervision, in the cooperation of all teachers, in the cafeteria staff *** with the efforts of the school cafeteria will do better and better.

Chef work summary article 5

This year's time is really fast, unknowingly went to December, 20__ year is finally coming to an end. Over the past year, I as ___ company logistics canteen a chef, in terms of work, I actively do their job duties, play their own ability, in the work of the ___ company employees to provide excellent dishes, and do a good job in the kitchen aspects of the logistical work.

Over the past year, at the request of the leadership and management, I have completed the work of 20__ years, and now summarize their own situation over the past year as follows:

First, the work of self-management

In this year's work, I have actively strengthened the requirements of the self, strictly comply with the provisions of the work in the work, can be early to the workplace, as early as possible to prepare to ensure that the cafeteria can be in the staff break time, and to ensure that the work of the staff to ensure that the work of the cafeteria can be in the staff break time. The cafeteria's can be opened on time during staff breaks.

In my work, I attach importance to my own ability to complete the company's standards, while working hard on their own technology and skills to exercise and learn, better in the work of improving the quality of dishes and flavors. The menu is also timely updated according to seasonal conditions, and will also vote on the survey, to update the new dishes according to the staff's preferences, to improve the diversity of the cafeteria, to meet the staff's preferences.

In addition, I also attach great importance to the health of the cafeteria and other conditions. For this reason, in the management, I attach importance to their own requirements, to strengthen their own health organization, and the cleaning of the canteen good management, but also on the dishes and public **** area were disinfected, to ensure that the cleanliness and hygiene of the canteen can be strictly in line with the standard.

Second, learning and improvement

In the work of the cafeteria, I attach great importance to the issue of food safety, not only their own rigorous learning and updating, but also the same with other colleagues to discuss each other and exchanges, has always insisted on ensuring that the cafeteria food safety and health. And, for the canteen's procurement we have been in strict control, will only choose the freshest, highest quality ingredients, and with the number of company meal plan, actively control the production, reduce waste.

As a chef, I know that always eat the same dishes, although the combination of many, but there is always tired of eating time. For this reason, I I also actively develop and learn a lot of new dishes in the work, although there are individual failed to be accepted, but most of them are still recognized by colleagues.

Third, self-reflection

To say that the problem in the work, should still be in the choice of dishes. This year, in consideration of the cost of the situation, we do not pay much attention to the requirements of the staff, resulting in the recent situation of some employees in the cafeteria dining less. For this reason, in the future work, we should not only do a good job of cost control, but also listen to the staff's ideas, so that the cafeteria can get more favorable comments!

Now, the year 20__ has passed, I believe that in the future, we will be able to do better and better, so that the ___ company's cafeteria to become a good place for everyone to praise!