The sound of pots and pans is the beautiful music, the chef cooks delicious food for the people in the kitchen. Below I am sharing some chef self-evaluation examples with you, I hope it can give you some help.

Chef self-evaluation essay:

XXX years have become history, in this past year, thank you for the guidance of the leadership of my work, thank you to the majority of my colleagues for their support of my work, as the head chef I will certainly adhere to the future work of leading by example, strict requirements for their own, with the leadership of our team for the guests to provide services, and at the same time to make up for the shortcomings that we found, the following is a summary of their work, the work of a summary of their own work. The following summary of their work:

A. Staff thinking

1, the current Ministry of the kitchen workers have no ideological fluctuations.

2, the leadership of this year's second wage increase we are very satisfied, promoting the work of the workers at the same time also stabilized the loss of staff.

3, most employees believe that their ability to get full play that the job is suitable for them.

II. Personnel management

1, professional skills assessment, the survival of the fittest, the use of invitation to go out and regular training to improve the staff's business skills and professionalism. In conjunction with the actual premise, to further improve the kitchen within the various rules and regulations.

2, this year, the kitchen workers have made a number of adjustments, adjust the principle of the old with the new and flexible, in order to improve the skills of the kitchen workers shall prevail.

Three. Cuisine quality

The use of four levels of gatekeeper system, a negative system, that is, the dishes chef gatekeeper, stove chef gatekeeper, playing harsh gatekeeper, waiter gatekeeper, a gate found to be problematic, all have the right to return. Otherwise, they have to bear the corresponding responsibility for the development of the operation of the dish process and feeding standards and implementation.

Four. Cost

First of all, master the inventory to implement the principle of FIFO.

In the design of the dishes to make guests satisfied with the economy to achieve value for money.

V. Food hygiene and safety, fire safety In the food hygiene and safety, fire safety

1, strict implementation of the "Food Hygiene Law", to grasp the kitchen health and safety.

2, the strict implementation of standardized operating procedures to prevent the occurrence of various types of accidents, to achieve safe production, the alarm bells ringing.

Six. Problems in the kitchen

1, the kitchen gutter stainless steel protective frame part of the aging need to be replaced, although it is a small detail of the problem for a long time fear of accidents.

2, boys dormitory leakage need to do waterproof.

3, most of the kitchen door handle has been damaged all need to be replaced.

4, part of the staff of the poor foundation of poor reception ability, to bring some pressure to work.

VII.XX dining

Reception of four large meetings.

Chinese food to receive about 200 tables of guests per month.

VIII.XX year's vision and work arrangements.

Our team should continue to strengthen business management, quality and hygiene control and cost control on the basis of XX year, while improving their own work ideas, examining new dishes to speed up the innovation of dishes. Continue to strengthen training in skills to increase the team's combat effectiveness. Strive to meet customer requirements for each dish!

Chef self-evaluation essay two:

Looking back to 20xx year, under the support of leaders and colleagues, as a chef, I always insist on leading by example, 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 the specific work of the year is summarized as follows:

First, 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 features, we launched some dishes with farmhouse characteristics, but also provide guests with seasonal characteristics of the flower tea and so on.

Second, 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.

Third, 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 single program, cooking in strict accordance with the standard implementation, to ensure that each dish color, aroma, taste stability; 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 new!

Four.

Fourth, 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. As a rule, each employee must be responsible for their own health area, at the same time, by me for occasional inspection. We use all the power available to ensure food hygiene and safety, to prevent customers from food poisoning, resulting in unnecessary consequences.

Fifth, the cost: in the case of ensuring the quality of dishes, reduce costs and benefit customers, is always an important goal in our pursuit. 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 into a tray-style dishes to reduce costs; also let each employee know the unit price of the raw materials used by their own daily estimate of the value of the raw materials used, so that cost control to each employee. Control is implemented to each employee, so that all kitchen staff are concerned about the cost, so as to maximize the benefits.

In summary, in this year, through the team's *** with efforts, we have achieved significant results in the kitchen management; in the dish innovation, dish quality, cost control, staff quality improvement and other aspects of the results are quite high. Of course, we also have deficiencies, from this event, I also feel y the challenging and innovative work I shoulder. In the future, I will certainly lead my team to constantly accept the challenge, the courage to innovate, cooking more exquisite dishes.

On the occasion of the resignation of the old and the welcome to the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20xx, and at the same time, we should improve our own work ideas, examine new dishes, and accelerate the innovation of dishes, so as to seek to create better economic and social benefits in 20xx.

However, I believe that under the guidance and help of all leaders and colleagues, our team will be able to seize the opportunity, meet the challenges, and move towards a rewarding 20xx!

Chef self-evaluation essay three:

Looking back to 20xx, in the support of all leaders and colleagues, as a chef, I always insist on leading by example, high standards, strict requirements, diligence First, consciously adhere to the guidance of the party, 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, conscientious study of 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 set up and enhance the idea of serving the people. On time to 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 swear, 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 segregation"; raw and cooked segregation; finished and semi-finished products segregation; food and sundries, drugs segregation; food and natural ice segregation. 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 the ground, carefully wipe the restaurant floor and tables and chairs, strictly to ensure that the operating room floor, doors and windows, as well as the surrounding environmental health.