? Time the great author, quietly in writing our life. In accordance with the leadership of our requirements, our ensuing work is to seriously write a good half-year work summary, learn to summarize the work is the key to self-growth, so what are the half-year work summary templates that you can come up with? Please read my compilation of "2022 school chef mid-year work summary report (5)", I believe it can help you.

2022 school chef mid-year work summary report (5) (Part 1)

? In the blink of an eye, a year of time will pass in a hurry. Looking back at the past year, in × × × × (changed to the staff canteen chef positions in the unit) staff canteen chef jobs, I always adhering to the "in the post for a minute, do their duty for sixty seconds" attitude to do a good job in the staff canteen chef positions, and always strict requirements for their own, and to set up their own work position and attitude. In the care of leaders at all levels and the support and help of colleagues, I am in the staff canteen chef jobs actively, diligent study, seriously and successfully completed this year's staff canteen chef all the work tasks, to fulfill the × × × × (changed to the staff canteen chef jobs where the unit) staff canteen chef jobs, excellent performance in all aspects of the work of the chef positions, the leadership and colleagues unanimously affirmed. Now will be the past year in × × × × (changed to the unit where the staff canteen chef positions) staff canteen chef jobs on the study, work situation is briefly summarized as follows: First, the ideological discipline, and constantly improve their own cultivation

? Over the past year, I always adhere to the correct values, outlook on life, world view, and used to guide themselves in × × × (changed to the unit where the staff canteen chef position) staff canteen kitchen 2022 school chef mid-year work summary report (5) (Part II)

? First, the management

? People-oriented. Good at finding self-generated deficiencies and combining the actual situation of the staff, to strengthen the training of staff cooking morality and culinary arts, and actively respond to the company's call to lay off staff to increase efficiency, and consolidate the establishment of the staff from the original - people reduced to - people. Let the staff to get more benefits, so as to improve the enthusiasm of the staff on the contrary staff to do things more seriously. More responsible. Departments to help each other, at any time to listen to the head chef mobilization, where the need to help where to go. Let each employee as their own business to do things, monthly regular workload and responsibility of each department for evaluation, posting, publicity. To be fair, just and open for the principle of making employees pay more and more harvest.

? Second, the cost

? (A) the control of raw materials:

?1. Inventory of goods as much as possible to use up and then into the first-in-first-out, so as not to put more deterioration, expiration.

?2. Without affecting the taste of the dishes produced, reduce the amount of grease to make their dishes more refreshing and reduce costs.

?3. Raw materials as much as possible to do the best use, in the development of dishes based on the corner of the surplus material of each department to complement each other, each other to use.

? (ii) energy: prohibit long running water, fans open regularly, in the case of work is not busy, focus on time processing, try to save energy. Compared with the same period last year: gas savings of 20,000 yuan, electricity savings of 20,000, water savings of 3,000, more than one and a half million operating income.

? (C) safety: strict implementation of the "Food Safety Law, Fire Services Law", seriously grasp the food hygiene and safety work, the various aspects of food processing, the correct use of food additives and the registration of the situation, do a good job of the ledger, prohibit the use of three-free products, expired food, do not use any food additives other than those stipulated by the company, adhere to the refrigerator, raw and cooked separately, plus cover, plus film. Labeling expressly in the ___ special environment by the relevant administrative departments to check and acceptance of certain recognition. Adhere to the company's principles, - the formation of self-inspection team from the head chef, manager and department head personally led by the daily kitchen food hygiene, fire, staff appearance check to follow up. Do a good job with bad departments and individuals to do the appropriate penalties and rewards. And monthly evaluation, posted, publicized and linked to the float. Increase staff production, personal safety training and related education, correct guidance; in the fire, regular training and hire professionals to explain and practice, so that employees do everyone fire.

? (D) dishes: dishes are the life force of the enterprise. Thank you for the company's concern for ___ and my personal training, many outings, so that I have a better understanding of the dishes, self-improvement. -Always adhere to the principle of dishes such as character to instill the staff to seriously do a good job of each dish, as the head chef strict quality control of the dishes, regular training of all staff, and poor departments and individuals for individual training and guidance. Always insist on leading by example, and every day to personally stir-fry vegetables to drive the staff to improve the staff's sense of responsibility for the product. Regularly introduce new dishes every month to stabilize the clientele and attract more customers to increase more efficiency. Kitchen seriously listen to the views of the front office and customer feedback. Summarize the daily production problems and improve the shortcomings in the daily meeting to promote the stability and deliciousness of the dishes. Strict implementation of the company's return system and return procedures to reduce unnecessary returns, so that guests are happy to come, satisfied and go.

2022 school chef mid-year work summary report (5) (Part III)

? Become a restaurant chef has not been innovative in terms of dishes but can also have a moderate performance, but through the performance of the chef's work this year, it is not difficult to find that he still exists in a large space for improvement, which shows that the current stage of the need to enhance the culinary arts in order to stand firm in the restaurant, but the reasonable use of the restaurant in relation to the ability of the individual's overall interests is often the chef's work, not to be ignored. Can not be ignored, so I summarized this year to complete the work of the restaurant chef to deepen the understanding of their own ability.

? In the basic chef work to improve the original efficiency and developed some new dishes, for me the accumulation of experience is the main factor that led to the restaurant chef work to get promoted, so I fulfill their duties at the same time also more responsible for dealing with the usual chef cooking work, after all, whether it is the selection of ingredients or cooking techniques have to go through a rigorous treatment to be able to play a better role, if not for the accumulation of this year in the chef work may not be the same. This year's accumulation in the work of the chef may be unexpected past efforts are just a poor imitation of other chefs, so I explored the development of new dishes in the work of the ideas and accumulated deep experience in the restaurant, in addition to their own handling of the dishes to improve the efficiency of the restaurant in the taste of the customer's approval.

? Handle the procurement of food materials feedback and in the work of the restaurant manager's approval, in fact, if you take it seriously, it is not difficult to find the good and bad ingredients for the quality of the dishes have an important role, so I will be in the back of the kitchen on the procurement of food materials for inspection and selection of suitable suppliers, although they are not able to in the procurement of feedback, but also according to the corresponding recommendations to influence the restaurant manager's decision-making, so in order to be able to through the production of their own food materials to test and select the appropriate supplier. Therefore, in order to be able to get more customers through their own production of dishes recognized by the natural need to improve the requirements of the ingredients, although this year's chef has done this but still need to continue to carry out in order to get better results.

? Maintain a good restaurant kitchen cleaning work so as to create a good environment, although the layout of the restaurant is relatively good but in the kitchen hygiene is criticized, mainly for the treatment of food and beverage waste and disinfection of dishes and chopsticks need to be strengthened in order to get more customer recognition, so even as a chef of their own work this year to strengthen the handling of the health situation, especially for the stovetop Clean and the cleaning of ingredients has high requirements, but even in this year's catering work to deal with these also need to strengthen the chef's skills to exercise.

? A brief summary of the chef's career so that I understand that the only way to accumulate enough experience is to keep moving forward, although at this stage in the chef's skills in the existence of some deficiencies, but also to maintain a steady trend, I believe that after next year's chef's work in the challenge of the future to allow themselves to have a better growth in catering establishments.

2022 school chef mid-year work summary report (5) (Part IV)

? Cafeteria as an important department of the school's logistics services, good service to teachers and students is the main task of the cafeteria work. How to do a good job of high quality standards of this work, indeed, the management of the cafeteria is the main event, but as a cook is to be a good assistant.

? First, seriously do a good job of thinking.

? Over the past year, I am in charge of the canteen under the leadership of the person in charge, seriously study the chef business knowledge, focus on the combination of theory and practice, and strive to be a good assistant to the chef, and actively learn from the chef of the canteen related knowledge, proficiency in operational skills, in order to create a first-class dish, do a first-class service as the goal, and do a good job in their duties seriously.

? Second, a year, I strictly abide by the canteen health system, seriously implement the health "five-four" system.

? Lead by example, unite colleagues, strict implementation of the "Food Sanitation Law", to prevent "disease enters by the mouth", to prevent food contamination and harmful substances on the harm of the diners, to protect the health of the diners. 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. Environmental health to take "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 of clothes, bedding; diligent change of overalls. Place food cabinets, shelves always keep clean, no mold, rodent stains. Every day regularly rinse the operating room stove and ground, carefully wipe the restaurant floor and tables and chairs, strictly to ensure that the operating room floor, doors, windows, glass to the surrounding environmental health.

? Third, strictly in accordance with the cafeteria work and rest time, in order to ensure that the varieties of dishes are not duplicated, carefully arranged to do a good job to help the chef.

? Fourth, strive to learn culture, politics, business, technical knowledge.

? Establish and enhance the idea of serving the people. Commute to and from work on time. Observe labor discipline and all the rules and regulations of the staff canteen, 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 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, diced, block, shredded clearly. The side dishes are beautiful, colorful and good-looking, and the stir-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, and do a good job of staff canteen food.

? Fifth, strict requirements for their own, very good completion of the duties of a cook.

? Often learn from colleagues cooking, pastry technology, hold the quality of each process, the implementation of the whole process of quality management. Check the food hygiene, supervise the class to seriously implement the duties of the post, clean up the health of the package dry lot, do now cooked food cover, fly, rodent and organize a good meal before and after the end of the finishing work. The work of the staff in this class is rationalized, and the work of the cut and

? Cooking and processing of the main food quality, color, flavor and shape of the strict control, not in line with the requirements of the should be pointed out, corrected in a timely manner, in the life of regular colleagues to communicate.

? Six, comply with the canteen kitchen staff duties

?1, responsible for the canteen selection, washing vegetables and other kitchen work, to assist the chef to complete the meals, points of cooking.

?2, good food safety, quality control. Toxic, moldy and other food ingredients have the right to refuse to use, and timely report.

?3, responsible for food sampling and registration.

?4, with other kitchen staff to do a good job of environmental hygiene, tableware cleaning, disinfection of the canteen.

?5, to complete the chef to the other work.

?6, to complete other work arranged by the leadership of the park.

? In short, over the past year, I have made certain achievements in the work of the chef, but there are still shortcomings, I will work in the future to strengthen the business knowledge of the work of learning, and further proficiency in operational skills, to do a better job, better results, so that everyone is satisfied.

2022 school chef mid-year work summary report (5) (Part V)

? As a hotel chef since the cooking skills are not skilled but also in the constant sharpening to be correct, after all, in the workplace competition if you can not establish their own advantages as soon as possible and how to get the recognition of the leadership of the hotel, so I can actively fulfill the duties of the hotel chef position and learn the skills in this area at work, but because of their own work time is not long enough to perfect their own chef through the summing up of The skill of the chef.

? Through the work of the catering department so as to cook delicious dishes for the hotel customers, because the hotel for the customer to develop the menu system has long been mature, resulting in their own chef work in the convenience of a lot, basically as long as the mastery of the menu on the dishes naturally through their own efforts for the hotel customers to bring a good experience, for which I pay attention to other chefs to communicate and learn to find out their own in the cooking in the existence of deficiencies, in fact, due to some of the customer's dishes, the customer's food and beverage industry. In fact, due to the different tastes and needs of some customers lead to sometimes their own cooking dishes do not make them feel satisfied, so I reflect on their own shortcomings at the same time also in the head chef's explanations to improve such problems, coupled with the chef's probationary period of a long period of time, which led to the transfer of the former through the study of a lot of knowledge to make up for the culinary aspects of the knowledge, but I also understand that in the chef's career in the exploration of the road he can't Stop learning in order to improve.

? In the dishes of raw materials control efforts have strict requirements to grow their own knowledge, in fact, the importance of the ingredients is also because of a certain time the purchaser to provide the ingredients can not make the head chef feel satisfied with the result, through the other side of the admonition to make me realize that as a chef should have strict requirements on the ingredients in order to be able to provide better service for the hotel customers, at least with a perfunctory attitude towards customers is very easy to affect the hotel's own image, so I am in the hotel's own image. The hotel's own image, so I listened to the head chef in the subsequent work of the chef's admonition and a strict attitude to scrutinize the ingredients needed for cooking, but also because of the steady style of input to the chef's work to be able to obtain the recognition of the leadership of the hotel through their own achievements.

? Completion of the culinary work at the same time focus on the basic skills of sharpening and thus better consolidate their own foundations, because the chef for the knife or fire and other basic skills have higher requirements, leading to their own thus neglected to sharpen this aspect, after all, after entering the hotel to work in the chef's career has a higher pursuit of nature can not be slack, coupled with the fact that I do have a seniority is not a deep problem and thus will be the main The main focus on the chef above, by giving other chefs to play the hand so as to consolidate their own foundation to the other side of the learning process, many times to assist other chefs to complete the culinary work is also to strengthen the communication between each other so that their duties and development direction of the existence of a greater understanding.

? In fact, even if they are corrected is still in the capacity of junior chef in their own work position, because they are still young enough to strengthen the accumulation of culinary work in order to better plan for the future, I will actively respond to the challenges of the chef position and look forward to the follow-up work in the hotel through the efforts to achieve more success.