Monthly summary report of the head chef 范文一
After our continuous exploration, progress, innovation and development, a year, we face the competition and pressure of the market, the same boat ****ji, always adhering to the hotel to honor the customer with the heart to treat the customer with the core value of the concept of sincerity, in order to create a first-class as the goal of a good reputation and quality service to win a wide range of praise, the hotel has won a lot of money. Driven the development of the entire hotel industry.
The new year is coming, looking back at the past year, a lot of feelings. As a team leader I have always been strict with themselves, and seriously obey the leadership arrangements, adhere to the overall situation, in the leadership of the support of the successful conclusion of the year's work. In order to be able to better complete the work in the new year, I summarized the previous year's work.
I work as a six-floor cold dishes group leader, cooking in strict compliance with the canteen health system, seriously implement the health "five-four" system. Lead by example, lead the whole group, the strict implementation of the "Food Sanitation Law", to prevent "disease enters by the mouth", to prevent food contamination and harmful substances to the diner's harm, to protect the health of the diner.
The finished products are stored in "four segregation"; raw and cooked segregation; finished products and semi-finished products segregation; food and sundries, drugs segregation; food and natural ice segregation.
Environmental health to take the "four" approach: fixed people, fixed things, fixed time, fixed quality, delineation and division of labor, the responsibility; personal hygiene to do the "four": diligent hand-washing, nail clipping; diligent bathing, hairdressing; diligent washing of clothes, bedding; diligent change of work clothes. 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, strictly to ensure that the operating room floor, doors, windows, glass and the surrounding environmental health.
In the past year, I tried to study culture, business, technical knowledge. Establish and enhance the idea of serving the people. On time to and from work. Observe labor discipline and all the rules and regulations of the cafeteria, and strive to complete their work. Work, obey the work deployment, care for collective property, do a good job of collective and personal hygiene, to prevent food poisoning. In the diet cooking, I 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 clearly. The side dishes are beautiful, colorful and good-looking, and the fried dishes are tasty and moderately salty. In the service, to achieve high quality, high efficiency, to the dining staff, kind attitude, speak and gas. Do not speak foul language, do not swear, unity, good kitchen work.
In the strict requirements of their own at the same time I have also done a good job of a team leader's duties, often organizing the team to learn cooking techniques, hold the quality of each process, the implementation of the whole process of quality management. Check the food hygiene, urge the group to seriously implement the duties of the post, clean the sanitation of the package, do now cooked food cover, fly, rodent and organize a good meal before and after the end of the work of finishing. Reasonable arrangements for the work of the class, the quality of cutting and cooking and processing of food, color, aroma, taste and shape of the main and side food to carry out strict checks on the non-compliance with the requirements of the should be pointed out and corrected in a timely manner in the life of the group often communicate with members of the team to grasp the thoughts of the class staff and the work of the class, set an example, leading the class to do a good job of the class work, encountering difficulties or other circumstances timely report.
At work, I am diligent, conscientious and responsible, and actively fulfill my job duties. Looking forward to the new year I will be more times the efforts and greater enthusiasm strictly under the guidance of the leadership to complete their own work. The hotel will continue to build on the past, make persistent efforts, under the correct leadership of the group, adhere to the development strategy, and constantly improve themselves, and strive to complete the group's various tasks, confidence to meet the new challenges, to achieve new goals, the Jin Yunlou Hotel brand bigger and stronger! Believe that there is no best, only better.
Monthly summary report of the head chef example two
Time passes so quickly, in a daze has been near the end of the year, in the blink of an eye I have been working in the canteen for a year and a half.
Looking back at the past every day, I as a cook in the cafeteria, y responsible, heavy work pressure. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all workers, so in order to avoid the shortcomings, the future work can do better, I summarize the year's work as follows.
First of all, I would like to thank the leadership of the recognition and support of my work, including in the work of my point out the problem and put forward valuable advice, such as: vegetables salty, too oily. The color is too heavy and so on. At the same time, I also quickly and y recognized the shortcomings of the work to give timely correction.
Secondly, I strictly abide by the work of the canteen health system, seriously implement the health "five-four" system. Strict implementation of the "Food Sanitation Law", to prevent "disease enters by the mouth", to prevent food contamination and harmful substances to the diner's harm, to protect the health of the diner. At the same time, the finished products are stored in the "four segregation"; raw and cooked segregation; segregation of finished and semi-finished products; segregation of food and sundries, medicines; and segregation of food and natural ice. Environmental health to take the "four" approach: fixed people, fixed things, fixed time, fixed quality, delineation and division of labor, responsible for; personal hygiene to do the "four": diligent hand-washing, nail clipping; diligent bathing, haircutting; diligent washing, diligent change of overalls. Place food cabinets, shelves always keep clean, no mold, rodent stains. Regularly rinse the operating room stove and ground every day, carefully wipe the restaurant floor and "bowl of dust", strictly ensure that the operating room floor, windows, doors, glass and the surrounding environmental health.
In this year, I try to learn culture, business, technical knowledge. On time to and from work. Observe labor discipline and all the rules and regulations of the canteen, and strive to complete my work. Work, obey the work deployment, care for collective property, do a good job of collective and personal hygiene, to prevent food poisoning. 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 clearly. The side dishes are beautiful, colorful and nice, and the stir-fry dishes are tasty, salty and bland. In the service, to achieve high quality, high efficiency, to the dining staff, kind attitude, speak and gas. Do not speak foul language, do not swear, unity, good kitchen work.
Summarizing this year, I am diligent in my work, conscientious, responsible, hard-working, and actively fulfill their job responsibilities. Looking forward to the new year I will be more times the efforts and greater enthusiasm strictly under the guidance of the leadership to complete their own work.
Monthly summary report of the head chef essay three
Looking back over the decades of mileage, there are joys and sorrows, but more is the pressure and responsibility. I joined the army in 74 years, put on the uniform three months after doing a cook, this dry is 13 years, by the army many times, and in the army honored to join the Chinese ****production party. 88 years I learned in the army with the cooking skills, joined the South Central Industrial School of the unity of the lively, cultural atmosphere and a strong collective, thanks to the school leadership of the love of their own, so I served as a cafeteria cooking class class leader! The first time I saw the school, I was able to get a job as the head of the cafeteria cooking class and complete the task of feeding more than 1,000 students and teachers every day.
People say that the newborn calf is not afraid of tigers, I was in this situation, do not want to so much, think of the leadership to the work must be done. I face the object of service is the school more than a thousand students, so the cafeteria to make meals both to meet the majority of people's tastes, but also to affordable. I moved on the basis of popular taste a brain, turnip cabbage and tofu to make a variety of different flavors and specialties, such as cabbage, we can make the Korean less sour and spicy appetizers with good taste, with cabbage to make the Northeast pickled cabbage vermicelli blood intestines kill pig dishes, Sichuan spicy and fragrant Szechuan cabbage. With tofu to make white clouds fragrant (the main ingredient tofu, egg whites foaming plus puree mushrooms have not been put together with tofu broth) tender cilantro, with cheap even fish meat can make hibiscus fish meatballs, with ordinary soybean skin to make a better than the supermarket a few times the spicy dry son. The students are very popular.
I also led the class to use Sunday for students to do the birthday meal, with a knife carved out of a phoenix wings, and then with a few specialties fried slip fried, students ate happy, I and my colleagues are also happy. Of course, I did not forget to engage in cost accounting, with the least amount of money to buy the best materials, so that teachers and students do not have to spend a lot of money to eat well. In recent years, the food industry is developing fast, people have a new understanding of food, people aspire to the diet is not only food but also to play a role in health care and dietary therapy, so we have launched a spring liver, summer heart, autumn spleen and stomach, winter kidney series of dishes.
The diet and health are closely linked together, by the school teachers and students praise. In the school leadership and the efforts of all the cafeteria staff, our school cafeteria in 20__ years was approved by Yueyang City, the first A-class cafeteria, which is a great affirmation of our chef and encouragement, because this is what we have been looking forward to for many years ah!
Looking back at their own path there are many shortcomings, such as learning business theory less, not really quiet to study the business, I am aware of the food industry chefs are now constantly innovating, if you do not study seriously, you can not keep up with the wheel of the forward spinning, so I am willing to continue to put light on the post to add color, their own unreservedly contributed to the community.
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