A model essay on the work summary of cooks (6 general articles)

The hard work has come to an end. This is a precious working time, and we have gained a lot. Let's sum it up and record it in the work summary. But how to write a summary of the work in order to shine? The following is a summary model essay (6 articles in general) compiled by me for everyone, which is for reference only. Welcome to read it.

summary of cook's work 1

I came to Shaanxi Chemical Construction Engineering Co., Ltd. in October of 21XX as a cook.

in terms of political and ideological work: since I joined the work, I have always adhered to the line, principles and policies of the party and the state, persisted in reform and opening up, supported the leadership of the China * * * production party, supported the socialist system and the party's various principles and policies, and made great efforts to do my own logistical work, providing logistical support for social development and government work.

In terms of business knowledge, since I took part in the cooking work, due to my shallow business knowledge, in order to do a good job in cooking, I have made up my mind to love one line and do my essential work well. First of all, I took the time to learn cooking knowledge from books, and sometimes I made countless experiments for seasoning a dish. I often read cooking books all night, and sometimes I tried to stir-fry dishes in the middle of the night to season them, and I never stopped learning cooking knowledge. I think my skills can't meet the requirements, so I look up cooking technology books. Because of the continuous improvement of living standards, the varieties and tastes I eat will become higher and higher. In order to keep up with the needs of the situation and meet the dietary needs of employees, I am constantly strengthening my business knowledge to make cooking technology better and make employees eat more comfortably.

at work: since I joined the work, I have made up my mind to do my job well. First of all, I am not afraid of hardship and fatigue. When I work in Xinjiang, I am not afraid of fatigue because of the inconvenient transportation. I always feel that doing this job well is the logistical support for the work on the site. Many times, employees come back too late, so I give them hot drinks and boiled drinks alone.

in a word, I have done my best in my job, and I am not afraid of hardship and fatigue. At the same time, I insist on grasping the hygiene problems of food, and all moldy food will be removed. In a word, I always remind myself that it is my duty to let employees drink clean water and eat delicious clean meals. The smooth progress of site work is closely related to logistics work. At work, I stick to my post and assist in logistics work.

Future direction of efforts: Although there seems to be some achievements in work and business knowledge, people should never be too old to learn. There is no pure gold in gold, and no one is perfect. In the future work, I will study the theoretical knowledge and cooking skills seriously and diligently, and apply what I have learned to practice, so as to raise my level to a higher level. Under the premise of pragmatic work style and clean cooking, I will make delicious food better for employees. I will better unite with comrades, respect leaders, stick to my post, constantly strengthen my study, constantly improve myself, do a better job in cooking, and contribute my due strength to the development of Shaanxi Chemical Construction Engineering Co., Ltd. Summary of Cook's Work 2

Time flies and a new year is coming, which means that it has been a year since I took over the job of canteen manager in vocational school. As a collective canteen, the vocational school canteen undertakes the dining tasks of employees in the training department of property sub-enterprises, employees in Tianyi enterprises and other units, as well as employees' training classes, small and medium-sized enterprises' meetings and corporate activities. Since taking over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing quality dining service; High-quality dining environment, the pursuit of making every employee eat comfortably; Eat with confidence; Eating satisfied goals has achieved remarkable results. One year has passed, and a new beginning and new challenges are coming. In order to complete the task of staff dining in xxxx more perfectly, I summarized the achievements and shortcomings of my work in xxxx.

Achievements of 21xx years:

(1) After the handover with the general enterprise canteen, the canteen of the current vocational school was re-established, which solved the problems of unclear division of labor, personal work confusion and decreased employees' dining satisfaction when the transferred employees took over their new jobs.

(2) For the staff to raise the shortage of dining service and the problem of dining dishes, regular meetings are held in the canteen to announce the responsibility to the people.

(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.

(4) Pay close attention to the purchase channels of canteens, and strictly require the purchased items to have the food hygiene license, inspection and quarantine certificate of relevant departments.

(5) Tableware used by employees shall be disinfected after meals and processed; Food case; Cooking room; Designate a person to be hygienic in the face-to-face room, and regularly clean up the canteen for all employees to participate.

(6) around the principle of "reducing costs and ensuring quality", we can save incidental expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a competition to save water and electricity.

(7) Successfully completed the enterprise reception tasks, including: the staff representative meeting of the property branch enterprise; Jian' an branch enterprise staff representative meeting; Singing red and praising the party's grace singing competition; Harmony Cup Cooking Competition; Training courses for large and small employees have been held for nearly xx times.

(8) arouse the working passion of all canteen staff, complete the reception task and win the recognition of the training staff during the ordinary holiday-free period of the task-heavy dining training class.

(9) In order to make the canteen dishes diverse and not monotonous after winter, employees were organized to pickle all kinds of pickles during the autumn vegetable storage period and reserved: white radish, Chinese cabbage, potatoes and carrots.

(11) Carry out the construction of ownership spirit in the canteen, so that employees can unite and help each other and help colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and mutual assistance is enhanced.

Of course, there are still many inadequacies in my personal management, such as:

The problem of outsiders entering the operation room. I have posted "No Entry for Idle People" signs on the doors of the front and rear operation rooms, but it is still difficult to ban them.

employees did not adjust their working time difference in time when they worked without holidays for a long time and were not enthusiastic during the task of receiving enterprise training courses.

One year's work is coming to an end in a hectic atmosphere, and my personal shortcomings in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can use his personal skills and make the canteen staff realize the importance of loving the post, improving the service level and improving the recognition of dishes faster and better. Summary of Cooking Work 3

The first semester is drawing to a close. Under the care and guidance of the leaders of the park, our park adheres to the principle of serving teachers and children this semester, further strengthening the quality of canteen staff, improving service quality and management level, and working together actively. In order to better protect the health of teachers and children and safeguard their rights and interests, this semester's canteen work will be summarized as follows:

(1) Improve various systems

1. Strengthen the assessment of canteen staff. The detailed rules for the work requirements and rewards and punishments of canteen staff were formulated, and the basic salary plus bonus system was implemented for kitchen staff. According to the detailed rules, teachers regularly evaluated the work attendance of canteen staff every month and distributed salaries and bonuses, which effectively improved the logistics work.

2. The vegetable purchase adopts the multi-person combination method, and the people are responsible for the purchase, payment, inspection, weighing and bookkeeping, urging and supervising each other, and the head of the garden is unified for examination and approval.

3. Establish a food hygiene management network, implement the director responsibility system for food hygiene and safety, further improve the "Management System for Canteen Work" and the health responsibility system for each post, and sign employment contracts and safety responsibility forms with the employed personnel, so that there will be people who have jobs, and some people will be responsible.

4. Conduct cost accounting, actively play the role of the partnership committee, investigate and understand the canteen management and the dining situation of teachers and students in time, and handle problems in time when found.

(2) Improve the quality of employees

1. Strengthen training. Our garden organizes employees to study the Food Hygiene Training Textbook or give them safety education every month, so as to enhance the consciousness and ability of canteen staff in standardized operation.

2, clear job responsibilities. Our garden strives to refine the division of work in the canteen, organize and study the responsibilities of each post, and make it further clear. The completion of post tasks is linked to the assessment, which further improves the post awareness and service awareness of employees.

3, timely feedback. Teachers evaluate the canteen work every month, and we exchange the opinions or suggestions put forward in the evaluation with the canteen staff in time, urge the rectification, and constantly improve and improve in the rectification.

(3) Attach great importance to health and safety work

1. Purchase food through normal channels and obtain legal certificates for contract booths. Before cooperating with suppliers, we carefully examine the documents, clarify the responsibilities and sign the agreement. Ensure the procurement, acceptance, sampling, soaking, cleaning, operation and disinfection.

2. Do the disinfection work meticulously. Tableware should be disinfected once in use, small tableware should be disinfected with disinfection cabinet, and large tableware should be disinfected with disinfectant.

3. The canteen staff all hold health certificates and health knowledge training certificates, and can wear work clothes and hats as required during work, maintain personal hygiene, and ensure the environmental hygiene of the canteen.

4. When gas is used in the cooking stoves in the canteen, the staff can standardize the operation and always pay attention to the safety of gas use.

5. The management of canteen property has been enhanced. At the beginning of each semester, everyone takes cookware and tableware seriously, and turns them in for inventory at the end of the semester, which enhances everyone's sense of responsibility for caring for collective assets.

The safety and hygiene management of kindergarten canteens is directly related to the health of children and the stable development of kindergartens. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and improve all the work better! Summary of Cook's Work 4

Time flies, and before you know it, another year has passed. Looking back on the past, it is summarized as follows:

1. Politically and ideologically. I can take an active part in political study, care about state affairs, seriously study the spirit of the 17th National Congress, constantly improve my political theory level, abide by laws, regulations and various rules and regulations of kindergartens, obey the arrangement of leaders, and do my own job wholeheartedly. In the work, I can unite and cooperate with my colleagues, establish the idea of serving teachers and children wholeheartedly, and conscientiously complete all kinds of work. Although I am only a chef in kindergarten, I never think I am different from others. I always do a good job in canteen management with my own practical actions to ensure that teachers and children have nutritious meals for every meal.

2. At work, I am the food shopping and canteen supervisor and canteen cooking in kindergarten. First of all, I strictly regulate the operation and carry out disinfection production to ensure the safety of children's drinking and eating. Usually pay attention to set an example in the operation, save water and electricity, fuel, seasoning, do not turn on unmanned lights, turn off the faucet in time, put an end to all waste phenomena, and also urge other staff to operate strictly according to the norms and strictly implement disinfection production to ensure the safety of children's diet and drinking water. Secondly, in practice, I keep exploring how to mix different dishes according to teachers' tastes and children's nutrition, so that they can all eat sweet and delicious meals. In the process of purchasing food, I strictly control the purchase of good canteen raw materials, not afraid of hard work, shop around, buy all kinds of nutritious food raw materials, ensure good quality and low price, and resolutely prevent substandard food from entering the canteen. Finally, I also do a good job in the cleaning and hygiene of the canteen and the contract area, so that I can sweep a little every day and sweep a lot every Monday, and put all kinds of items in a neat and orderly way. While doing my job well, I also take an active part in all kinds of study and duty work in kindergarten, and work tirelessly and earnestly to do everything the leaders tell me.

Third, this year, during working hours, I don't do personal work, I don't have selfishness, I take good care of things, I take them lightly, I usually pay attention to civilized language and communicate softly. I also abide by labor discipline, do not miss work, take an active part in some temporary surprise work, and can successfully complete the task.

In short, in recent years, I have been loyal to my duties, devoted to my job, law-abiding, honest and honest, and have achieved good results, making my own contribution to making everyone feel more at ease. 5

Looking back on 21xx years, with the support of leaders and colleagues, I set an example, set high standards and strict requirements, and unite my colleagues to be strict with myself. I am diligent and conscientious, and I have delivered delicious meals to the staff. Now I will summarize my work in the past year as follows:

1. Ensure the quality of meals:

The quality of dishes is the key competitiveness for the survival and development of canteens. As a cook, I strictly control the quality. Cook each dish according to the feeding standard and production procedure list to ensure the stability of color, fragrance and taste of each dish; Also ask and solicit feedback from employees, summarize and improve in the next meal; For the same dish, we often find ways to change the pattern and try our best to let the employees taste new flavors.

second, ensure food hygiene:

according to the provisions of the food hygiene and safety law, do a good job in food hygiene and safety in canteens, and handle all aspects of food processing well. Food raw materials are classified and stored, and kitchen utensils are also stored in a fixed position; The storage places of raw materials, such as kitchens and freezers, should be properly adjusted to ensure fresh food, so as to ensure food hygiene and safety and prevent workers from food poisoning. Before meals, clean the food you eat; After dinner, wash the pots and pans in time and put them in order to ensure the kitchen is clean and hygienic.

Third, reduce cost and waste:

Under the condition of ensuring the quality of dishes, maximize the use of condiments and meals to avoid waste. As a cook who has worked for many years, I also summed up new ways to reduce costs. Such as: inventory status, resolutely "first in, first out" principle, use up the raw materials with long inventory as soon as possible before using new raw materials; Research and manufacture cost-free dishes, and make the remaining raw materials of the main course into tray dishes to reduce the cost. These can not only reduce the cost of the canteen, but also make full use of the existing cooking materials to maximize the use and avoid extravagance and waste.

In short, on the occasion of saying goodbye to the old and welcoming the new, with the care of the leaders of the project department and the support of my colleagues, I have made great progress in food innovation, food quality, cost control and canteen hygiene in 21xx. Of course, there are still many shortcomings in the work, such as less patterns of dishes. In xx years, I will make persistent efforts and be brave in innovation to bring healthy and delicious meals to all employees of the project department! Summary of the work of the cook 6

Time flies. One year has passed, looking back on the course, scenes of the past, including joy, sadness, bitterness and bitterness, all bear witness to me.