Time flies, and to the end of the year, here first thank the company's leadership of the trust, I will do my best to bring the department to a good job, recalling the XX year's summary of the work of the year was implemented, witnessed Delo's progress and development:
1, Delo Xinqiao store's The opening of the new bridge store is a witness to the development of Delle, the kitchen department of the new bridge store? Five Constant? Management is what we learn, our management should also bring every employee to do their jobs.
2, the establishment of the Staff Council is a progress for Delo, it is an organization that allows grassroots employees to participate in the management of the company and raise constructive comments, at the same time, we also encountered difficulties, although I'm not a staff representative, but I still know from the mouths of the individual representatives, most of the current mention of the benefits of constructive comments on the very little, I think that this needs to be guided by the head office of the multi-party, and really let the staff representatives to bring the views of the grassroots staff to the top of the workforce. I think this needs to be guided by the head office in many ways, really let the grass-roots staff representatives to bring the views of senior management, but also for the development of the company to make suggestions.
3, the establishment of the quality inspection team can be said to let the Juneyao store in all aspects of a big step forward, so that the Juneyao store to change a lot of faults, so that the accumulation of experience in the future development, but there are still a lot of shortcomings, there are members of the team's ideological concepts to guide, I think the quality inspection is not to cope with the company's decision, but in order to rectify the loopholes that appear in the day-to-day management, I personally suggest that this department should be I personally suggest that this department should be directly led by the head office, composed of members should have a fair mindset, encounter problems should be raised in a timely manner to correct the problem, do not let the quality inspection is just a form, should be from time to time to monitor the various departments, correct, in order to create a better brand to lay the foundation.
4, Deloitte in this year, two salary adjustments, indicating that the company's leadership on the importance of employees, Mr. Chen proposed? Performance pay? I personally think it is a great reform in the coming year, the implementation of this policy is a fair reflection of the staff, can let employees work more and more, and on the lazy employees is a constraint, I hope to see the implementation of this policy as soon as possible.
5, on my personal work summary:
(1) the stalls of personnel discipline, hygiene, the implementation of the correct guidance, corrective, and currently improved but still need to work.
(2) on the stalls on the slow food (for the front office proposed) to track and operators to communicate, this time there is a significant improvement, try to do without urging food, no complaints.
(3) the stalls of raw materials storage and requisition tracking supervision, for the leftover material as much as possible to achieve waste utilization, cost savings.
(4) to the stalls of energy-saving emissions of the awareness of this publicity, there is an improvement, but need to continue to adhere to.
The biggest problem for the above is the employment gap, at present, this [FS:PAGE] situation can not be changed, which requires the cooperation of all departments of our company and reasonable arrangements to do a good job at the end of the Spring Festival reception tasks.
Chef probationary period transfer work summaryI was born XXXX year X month, in xxx year XX month to participate in the work of xxx school as a school logistics management engaged in the cafeteria cooking work. Due to my cooking skills and good performance in all aspects, XXX X months transferred to the XX County Education Bureau work, in charge of the Bureau of the canteen work, XXX December through the assessment of the assessment for the Chinese cook senior. XXX X months to XX to participate in the provincial cook exam won the first level of the cook. Review the past, work summary
First, political thinking. I conscientiously study the party line guidelines, policies, Deng Xiaoping Theory, the party and the country's education policies, guidelines, education laws and regulations to continuously improve their quality of thought and political theory. Always adhere to the overall situation, obey the organization's arrangements, do a line of love never bargaining, although they are workers, I never think I am inferior, always with their own practical action to grasp the management of the cafeteria. Ensure that the work of the Bureau of Education normal rotation.
Second, the work, I served as the bureau's cafeteria supervisor and cafeteria cooking. First of all, to ensure that the cadres and workers drinking water, dining from the failure of negligence and technology to continuously improve their culinary skills. In practice, I continue to explore, according to Hunan and northern Guangdong region's dietary preferences, and constantly improve their knife skills and cooking techniques, formulated with a number of sets of special recipes, so that all the cadres and staff of the Bureau and guests can eat sweet and savory meals. Let the cadres and workers eat satisfaction, life at ease. Secondly, I have paid close attention to several aspects of the management of the cafeteria.
First, the good canteen raw materials imported off, I'm not afraid of the long way, into the market, more than a number of goods, shopping for a variety of nutritious food ingredients, to ensure that the price is good, so that cadres and workers eat well, spend less.
Secondly, as a good cafeteria food custodian. Ensure that food and raw materials do not rot, do not deteriorate, do not waste, save canteen expenses, in the past five years, for the bureau to save hospitality 2xxxx million yuan. Third, to ensure that meals on time, to ensure the normal supply of boiled water, usually I get up early and late, and even on Sundays do not rest, to make good preparations for next week's logistics, since xxx years, each year by the Board of Education under the auspices of the Education Administration Work Conference, the monthly education administration meeting, the annual staff, secondary school students basketball games and the upper and lower levels of the relevant staff of the opening of the meal and reception work, all by my personal organization. I am also not afraid of hard work. I also never afraid of hard work, nor dereliction of duty. Because of the cafeteria work has characteristics, by the city, county leaders and other departments of the praise, to ensure the normal operation of the Bureau's work. In the 1999-2001 annual assessment and evaluation, by the Bureau of Education as an advanced worker.
I do a good job in my own work at the same time, I actively participate in the county board of education in the center of the work of the college entrance examination in previous years, into the recruitment, examination, self-testing and other examination work, the annual? The first day of May? The first time I saw the company, I was able to get it to work for me, and it was a great success. Eleven? Spring Festival vacation, tireless, hard-working, by the comrades praise.
Third, focus on learning, and develop a good habit of reading newspapers. Concerned about current political events, pay attention to national events, so that the mind is clear, not behind the situation.
Fourth, abide by labor discipline, not absenteeism, not absenteeism. This year, I am out of full attendance, and even over full attendance, do some extra odd jobs.
In short, in recent years, I am loyal and dedicated, law-abiding, honest and public service, and achieved good results. For the cause of education has made its own contribution.
Summary of the work of the chefLooking back to 2014, in the support of leaders and colleagues, as a chef, I always adhere to the example of high standards, strict requirements, diligent, conscientious, to provide customers with exquisite dishes and quality service, is now a year of specific work is summarized as follows:
Political ideology:I attach importance to strengthening theoretical and business knowledge Learning, in the work, adhere to the work while studying, and constantly improve their comprehensive quality level. First, consciously adhere to the party's eighteen as a guide, in order to further accelerate the improvement of the socialist market economic system, the comprehensive construction of a moderately prosperous society to make their own efforts. The second is to seriously study the work of business knowledge, focusing on the study of dietary cooking and methods to improve food quality. Third, conscientiously study legal knowledge, combined with the actual characteristics of their work, the use of free time, selective learning, through learning, and further enhance the awareness of the legal system and legal concepts.
Daily work: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 cafeteria, 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 cafeteria 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 dining staff, to protect everyone's health. The storage of finished products is carried out in four segregated areas. Four segregation Raw and cooked are segregated; finished and semi-finished products are segregated; food is segregated from sundries and medicines; and food is segregated from natural ice. Personal hygiene to do diligent hand washing, nail clipping; diligent bathing, haircutting; diligent change of work clothes. Place food cabinets, shelves always keep clean, no mold, rodent stains. Every day regularly rinse the operating room stove and ground, wipe the restaurant floor and tables and chairs, and strictly ensure that the operating room floor, doors and windows, as well as the surrounding environmental health.
In summary, in this year, through the efforts, I have made some achievements in some aspects. Of course, I also have shortcomings, in the future, I will continue to strengthen business management, quality and hygiene monitoring and cost control, at the same time to improve their own work ideas, examine new dishes, accelerate the innovation of dishes, and strive for greater progress.