Leaders:

Hello! Thank you very much for taking time out of your busy schedule to read my report!

My name is xx, and I have been in our company for more than three months. I work as a foreman in the kitchen. Time flies, more than three months have passed in a blink of an eye. These three months have had a great influence on me when I first came to the bar. After three months' test, I became more mature and less immature in the past, which allowed me to adapt to the society more quickly, know how to handle things, not be so reckless as before, learn to get along with colleagues, work together, and know how to position myself and treat work. Thank you again for your teaching and support!

Recalling three months of kitchen work, I was deeply touched. The report written at this time can be said to be an experience, a summary, an exchange with leaders, colleagues and my heart. I am also very lucky to exercise myself in the position of car washing, which gives me a brand-new attitude towards my work. As a cook, I realize the importance of my job and job responsibilities. My job is cooking and making snacks. I will try my best to make good food, let everyone eat well and innovate snacks, and how to treat my work.

My suggestion to the company is that in employee training, we should pay more attention to training employees' service awareness and skills, as well as job responsibilities and requirements. You can also advocate "the principles and policies of building an environment-friendly green hotel" in the bar, formulate the implementation method of "one cycle and three savings" on the original training plan, and strengthen it in the training course for new employees. Call on employees to strive to minimize the cost of guest consumables, and ask employees to form the consciousness of "I contribute to the green bar" in saving water and electricity. The measures to save energy and reduce consumption are rolled out from small to large, from point to area. Starting from the actual situation of the bar, we should strive to save energy and reduce consumption.

Although I try my best to do my job well, there are still many shortcomings.

1: Insufficient theoretical knowledge of service and management.

2. Work innovation is not enough.

3. I don't pay enough attention to the details in my work.

4. Only pay attention to the quality of work, and have less requirements for work attitude and work style.

5. Strive for more support from superiors, cooperate with colleagues more, and deal with problems less.

In view of the above problems, I will start from the following aspects and make rectification:

1, strengthen theoretical study and further improve their own quality.

2. Innovation at work. Change the thinking of work and concentrate on solving various problems in work.

3. Take excellent measures to ensure the quality and quantity of the work.

4. Strengthen the supervision and training of employees.

5. Actively communicate with colleagues, adopt your opinions and cooperate with others to solve problems.

I sincerely thank all the leaders for their support, supervision, guidance and personal help to our kitchen work in the past year. I will conscientiously sum up experience, carry forward achievements and overcome shortcomings. Work with team members with full confidence and enthusiasm: work hard and repay the company with gratitude.