How to write the work summary of the chef in the canteen? Many people have no experience in writing the work summary for the first time, so here I will sort out the personal work summary of the chef in the canteen at the end of the year (selected 5 articles) for everyone. Let's have a look if you need it! Chapter 1: Summary of the year-end personal work of the head chef in the canteen

21xx is about to pass. Looking back on the work plan before the year and all kinds of busyness in this year, the kitchen staff made painstaking efforts. Everyone Qi Xin made concerted efforts and worked hard. While completing the plan, they also created surprises, but there are still some shortcomings that we need to sum up and make up.

1. Strengthen the training in the kitchen. According to the work summary of the previous year, the kitchen staff have poor working ability and weak working consciousness. We should strictly grasp the new staff's working service consciousness, strengthen their job skills and enhance their comprehensive ability.

2. Strengthen communication and coordination between the front and back offices, and improve customer service. Regular kitchen and front desk coordination meetings were held to enhance the team awareness and service awareness of the Champs Elysé es staff, find and solve the shortcomings in the work, and the front and back offices assisted each other and worked together to enhance the brand of the restaurant.

3. Reasonable arrangement of personnel and comprehensive utilization of labor. In today's increasingly fierce competition and shortage of staff, reasonable arrangements should be made according to the existing staff in the kitchen, and the work content of employees should be adjusted in time to improve their work efficiency.

4. Further standardize and clarify the kitchen reward and assessment system. In order to improve the working efficiency of kitchen staff, enhance the team's fighting capacity and cohesion, improve the overall level and quality of staff, and cultivate employees' positive working attitude, the reward and assessment scheme for employees has been further specified in detail.

5. As always, do a good job in the "five-routine method" and hygiene work in the kitchen. Hygiene and the "five-routine method" work in the kitchen has always been one of the key points in the kitchen work, and the kitchen staff will carry it out persistently. In the hotel's star rating self-examination, it was praised by the hotel leaders and was also rated as the "five-routine method" demonstration kitchen of the western food department.

6. Reflect the restaurant brand and highlight the personalized service. In the service on weekdays, the front and back office cooperate with each other, and there is no shortage of personalized service, and special guests are treated specially. Among them, there are nutritious meals for pregnant women for more than two months, and personalized dishes for frequent customers who like food for a long time.

7. Insist on the coordination of all kitchens. Strictly control the quality of products, ensure that any finished or semi-finished products from this kitchen meet the standards, and improve the service and quality of the department.

8. Successfully complete the mooncake sales task. Qi Xin, the kitchen staff of the annual moon cake sales work, worked together to focus on the sales. Although the sales ability of the kitchen staff was weak, after more than two months' efforts, the task was successfully completed.

9. The food activities in various festivals are rich and colorful. From Chinese and western mixed packages to classic buffet bar, from mother's day warm packages to Christmas dinner, it brings guests not only delicious food, but also surprises and satisfaction.

11. Create excellent western dishes with Nanyuan characteristics. The kitchen has been innovated and developed, and many western-style a-la-carte dishes which are deeply loved by guests have been developed. In the province's cooking skills competition, he won many gold medals and special gold medals, winning honors for the hotel.

all these are inseparable from the concerted efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but we should think more about our shortcomings. In today's fierce competition, how can we create more achievements tomorrow requires our concerted efforts. We will face difficulties, challenge the future and create a better tomorrow in the new year. Chapter 2: summary of the year-end personal work of the head chef in the canteen

The busy semester is coming to an end. As a kitchen worker, I would like to make the following summary of my work in this period in order to improve my work quality:

First, do things seriously and be an honest person

Kitchen work seems to be a simple job, especially for people who do odd jobs in the kitchen like me, which seems to be a serious thing, but Because everything in the kitchen, whether it is the chef or the handyman, is related to the safety and health of the children in the whole park. Although it is small, it is of great importance, so I am very devoted to going to work every day. No matter how cold the weather is at the beginning of school and how hot it is at the end of the semester, I always consciously overcome difficulties, strictly follow the kindergarten kitchen work regulations, do my job conscientiously, and never despise these washing things. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the kindergarten leaders believe me and give me the opportunity of this job, I will be worthy of the kindergarten, parents and children, be an honest and trustworthy person, do my work conscientiously, satisfy parents and reassure leaders!

2. Diligence, regardless of gains and losses

As we all know, kitchen work is not like being a teacher, which requires high education, eloquence and professional skills. Kitchen work is mainly meticulous and earnest. I think we should be willing to make efforts and have the spirit of dedication. I think, although my education level is not high, I still have some strength. Therefore, in my work, I never pick and choose. I not only obey the arrangement of the team leader, but also take the initiative to solve problems for the team leader. When I am with my colleagues, I always leave the heavy work to myself and leave the convenience to others as much as possible. In this issue, I was delayed for a week because of illness. I was afraid of causing trouble to everyone. When my condition improved, I returned to work, regardless of my health, and devoted myself to my work. I often feel that people's strength is not lost like other things. As long as they work hard, they will be exhausted. Therefore, no matter who needs help in kindergarten, as long as I can do it, I will not refuse. I think the kindergarten is my business, no matter who does it, it is for the collective.

3. Find the knack to be skillful

I have been working in kindergarten for several years. Although my work is all hard work, it is not without rules. I often wonder how to make fewer repetitive links and how to do more things quickly and well, which not only saves time and improves efficiency, but also ensures the quality of work. I think, as long as you are willing to use your brains and find tricks, you will definitely do your work well and happily. Now, my work is getting easier and easier, and I like this job more and more.

After the end of the semester, I can successfully complete the task. Thanks to the care and help of my colleagues, I will work harder in the future to repay your concern for me!

A new year is coming. Looking back on the past year, from a familiar city to another strange city, many people in Kangkang, as a member of the kitchen, seriously obey the leadership arrangement and put the interests of the company first. In order to summarize the lack of customer service over the years and better promote the future work, the work in this year is summarized as follows;

first, it is very important to sum up carefully, learn lessons and make good quality, which plays a connecting role in the work. There is no room for carelessness in my work. I strive to ask myself in my work, not for the best, but for the better. Every dish I have eaten from my hand must be clean, hot, with good taste and good color. I never get tired of such heavy and repetitive things.

Second, practice economy, supervise each other and control costs. What is saved is earned, and what can be recycled is recycled. What can be reused, big materials are used, and small materials are used. Many reusable items are recycled and many unnecessary wastes are reduced. It saves a certain cost for the company.

Third, love your job and improve yourself. A successful dish can't be separated from the cooperation of all the staff. What kind of dishes are suitable for what kind of tableware has been stipulated. However, if you want to learn accurately and accurately, you must strive to improve your own level, enhance your own quality, and strive to keep learning and making progress. Because it is not enough to master only one skill to become the backbone of a department. We should also have a good relationship with colleagues and help and learn from each other. Generally speaking, I'm not afraid of not doing it, but I'm afraid of not doing it, I'm not afraid of not doing it well, I'm afraid of making trouble, and if I pay, I'll get something back. < P > Summarizing my work over the past year, I think I've gained something and lost something. Although I have made some achievements, I still have a certain distance from my goals and the expectations of my leaders. There is no need for too much commitment. It is better to say well than to do well. In the new year, I will strengthen my confidence, work hard, and work hard again. Chapter 3: summary of the year-end personal work of the head chef in the canteen

21xx years will soon pass. Since I took up the job of serving local dishes in the kitchen, I have worked hard and taken one thing seriously, and I have been rated as an advanced individual in the group for many times. I know that this honor is really hard-won, and I am very excited. First of all, I would like to thank all my family members for their trust and support.

1. Earnestly sum up, learn lessons and make good quality

The responsibility of the loader is very important, which plays a connecting role in the work. It is necessary to coordinate well with the food coding department and the food coordinator. Loading can be said to be the key to the quality of the food, and there is no room for a little carelessness in my work. I have to arrive early every day to move tableware and process semi-finished products, and I have never complained and worked overtime at work. Every dish I have eaten from my hands should be clean, hot, with good taste and good color. This is the requirement to repeatedly control the quality of the dishes and never get tired of it.

2. Strictly practise economy, supervise each other and control costs. What is saved is what you earn.

If you can recycle, you can reuse what you can, use big materials and small materials, and leftover materials can be used as staff dishes. This is the principle that I have always followed. In order to better control the cost of our department, I take the lead in checking trash cans and local dishes after work. For large teams with many raw materials, I manage myself and supervise others, recycling many reusable items and reducing many unnecessary wastes.

Third, love your job, be loyal to your duties and improve yourself

A successful dish can't be separated from the cooperation of all the staff, and what kind of dishes are suitable for what kind of tableware has been stipulated. Although I didn't graduate from a professional school, if I want to learn accurately and accurately, I have to work several times more than others. I don't admit defeat, and I'm not discouraged at all. I go to the bookstore to buy books after work, practice when I work overtime, and strive to improve my professional level and enhance my quality, so as not to be eliminated, and keep learning and making progress.

I have been working conscientiously and solidly at the grass-roots level of the hotel, and at the same time, I have been constantly improving my working skills and technology, successively working in Guangdong abalone room, Guangdong lotus, and Guangdong steamer. Just off duty. At present, I am working as a local dish, and I am constantly looking for skills in practice, summing up experience in skills, and constantly improving myself in accumulated experience. On the basis of the maturity of the loading technology, I gradually try to master the skills of other jobs, because it is not enough to master only one job to become the backbone of a department.

On the whole, I'm not afraid of not doing it, but I'm afraid of not doing it, not afraid of not doing it well, and I'm afraid of making trouble. I'm honored and proud to be rated as an advanced individual in the group this year. Thank you again for your support and trust.

You don't need too much commitment. It's better to say well than to do well. In the new year, I

will be firm in my confidence, closely unite around the leading group headed by Yang Jingli, work hard, work hard again, please rest assured that I will not let you down! Chapter 4: summary of the year-end personal work of the head chef in the canteen

The bell of the New Year is about to ring, and the new year is coming. In the coming year, with the correct leadership of the hotel leaders and the strong support and assistance of colleagues in various departments, all the staff in the Chinese kitchen have successfully completed the reception work indicators of the hotel under the unfavorable conditions of national policies for catering, and with the concerted efforts of all the kitchen staff.

As the new year begins, it is necessary for us to review and summarize last year's work, develop our advantages and find out the gaps, which is conducive to fostering strengths and avoiding weaknesses, making innovations, striving hard and creating better results in the new year.

the eight disciplines and six systems issued by the central government, which prohibit eating and drinking with public funds, extravagance and waste, have been two years, which is a severe challenge and test for our catering business operators. As we all know, China is driven by the government, and catering enterprises want to survive and develop, but want to gain a foothold in the market and make profits. This is a problem that our catering industry managers must think about and weigh. Based on the analysis of the reception in the hotel's catering department last year, under the circumstances of few individual guests, few conference receptions and low standard of meals, the kitchen quickly adjusted its thinking and dishes, focusing on wedding banquets, housewarming and social group reception, and we have made certain achievements in this regard. In the new year, this time we will persevere and strive to do better and achieve better results.

in the new year, the kitchen will focus on the procurement of raw materials, purchase channels, reduce costs, give benefits to guests, let guests come happy and leave satisfied, so as to achieve mutual benefit between guests and hotels and establish a better reputation.

In the new year, the kitchen will strictly implement the Food Safety Law, do a good job in safe production in the kitchen, and strictly regulate the operating procedures of the kitchen. Instead, it is necessary to strengthen the training and assessment of kitchen skills and style discipline, innovate technology and dishes, and establish a kitchen team with excellent skills, discipline and style, so as to put an end to all safety accidents.

The new year is coming. Our kitchen will unite, work hard, innovate, create profits and create better results in the severe market competition, and hand in a round answer sheet to the hotel in the new year. Here, on behalf of all the staff of Chinese Kitchen, I would like to extend New Year greetings to the hotel leaders, colleagues and family members in various departments. Chapter 5: summary of the year-end personal work of the head chef in the canteen

1. Work

I am now the head chef and cook in the hotel. Under the guidance of the leaders, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well without wasting, and constantly improve their cooking skills in technology. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.

second, management

first of all, regular training and guidance should be given to kitchen employees to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to regard their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to appearance, abide by kitchen rules and regulations, labor discipline, not absent from work, not late, not leaving early; Now, we have formed a harmonious, high-quality, efficient and innovative team.

third, quality

the quality of dishes is the core of the canteen to be fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-deteriorating. It is also necessary to ensure that employees' meals are hygienic and delicious, and to prevent food poisoning.