When the work reaches a certain stage or comes to an end, it is necessary to go back and carefully analyze and study the work done, affirm the achievements, find out the problems and summarize the experiences and lessons, which is called work summary. Let me take you to see the classic model essay encyclopedia of the work summary of the Dutch workers in the catering department, hoping to help you! Summary of the work of the catering department's Dutch workers (1)

Duties and workflow of Dutch chefs

Job title: Chef's immediate superior: Chef's management scope: None

Job quality requirements: education, training, experience and skills. 1. Have junior high school education or above or equivalent.

2. Have a good ideological quality, a decent style, be strict with yourself, have a strong sense of professionalism and a high sense of responsibility, love their jobs, and work conscientiously and meticulously.

3. I have received professional training in catering industry and have general knowledge of nutrition collocation. 4, familiar with the general cooking methods, extensive knowledge of dishes, skilled

loading skills, superb disc placement technology. 5, grasp the order of serving, can reasonably grasp the speed of serving.

Job responsibilities:: Under the leadership of the chef, carefully complete the production of various dishes. Specific responsibilities:

1. Dutchman obeys the work arrangement of the wok chef in business and be the chef's assistant.

2, responsible for all banquets, a la carte dishes with the single, in order to serve the dishes. 3. Be responsible for preparing dish-shaped decorations for various dishes. 4. Responsible for the decoration and modeling of various dishes.

5. Make preparations for cooking various dishes before meals.

6. During the meal, it is responsible for delivering the dishes prepared from the chopping block and correctly distributing them to the stove head. When the stove head delivers the dishes, it should make a tray, keep the heat and shape of the containers, and send the dirty dishes to the dishwashing room.

the work flow of the Dutch chef: the work summary of the Dutch workers in the catering department (2)

The new year has come again. Looking back on the past year, I feel a lot. As a team leader, I always strictly demand myself, seriously obey the arrangement of the leader, adhere to the overall situation as the priority, and successfully complete the work for one year with the support of the leader. In order to better complete my job in the new year, I summarized my work in the previous year.

at work, I am the head of the white case group of Xuehai Restaurant, and I strictly abide by the canteen hygiene system in cooking, and earnestly implement the May 4th hygiene system. Under the circumstance of setting an example, lead the whole group to strictly implement the Food Hygiene Law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. The storage of finished products is subject to "four isolation"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; \ Xinyun CNC \ Food is separated from miscellaneous products and medicines; Food is isolated from natural ice. Environmental sanitation adopts the "four-fixed" method: personnel, materials, time and quality, division of labor, and responsibility; Personal hygiene achieves "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Laser engraving machine for changing work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks. Wash the cookware and floor in the operation room regularly every day, carefully wipe the dining room floor and tables and chairs, and strictly ensure the sanitation of the floor, doors and windows, glass and surrounding environment in the operation room.

in the past year, I have studied hard about culture, politics, business and technology. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and all the rules and regulations of the canteen, and strive to complete my job. At work, obey the deployment of work, take good care of collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is even, and master the temperature. Non-staple food should be picked, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the color is beautiful, the cooking is delicious and the salt is moderate. In terms of service, be high-quality and efficient, and be kind to the diners and speak kindly. Don't swear, don't swear, unite as one, and do a good job in food.

While I am strict with myself, I have also fulfilled the duties of a group leader. I often organize team members to learn cooking and pastry techniques, control the quality of each process, and implement the whole process of quality management diploma files. Check the food hygiene, urge the staff of this group to earnestly implement their post responsibilities, clean the sanitary areas of all-in-one contracts, cover the cooked food, prevent flies and rats, and organize the finishing work before and after meals. Arrange the work of the class reasonably, strictly control the quality, color, flavor and shape of the main and non-staple foods cut and cooked, point out those that do not meet the requirements, correct them in time, communicate with the team members frequently in life, master the thoughts and work situation of the class, set an example by graduation certificate samples, and lead the class to do a good job in this class, and ask for instructions and report in time when encountering difficulties or other circumstances.

politically and ideologically, I love my motherland, China's * * * production party and socialism. At work, I am diligent, conscientious and responsible, hard-working, and actively perform my duties as a principal. Looking forward to the new year, I will work harder and more enthusiastically to complete my own work under the strict guidance of the leaders. Summary of the work of the Dutch workers in the catering department (3)

Looking back on this year, I have gone through many detours in my career as a chef and spent a lot of time and effort. Now I summarize my personal work in 2119 as follows:

First, I was too superstitious about the size of the platform

Before that, my heart was higher than the sky, and I always wanted to find a big platform, always thinking that it was good to enjoy the cool under the big tree. Choose a big platform and you can have a worry-free future. So I searched again and again. However, the facts are different. We find that every enterprise has its own advantages and some aspects are not perfect. No matter whether we are in a large enterprise or a small enterprise, we should learn from their advantages, so as to face difficulties with enterprises, because the work is done by our own efforts. Always sit on this mountain and watch that mountain, and you will never accomplish anything. The size of the platform is by no means an absolute factor that affects a person's success. The key is how to work hard in the platform where you are now, how to do your job well and study endlessly. Now I firmly believe that it is better to be yourself when choosing a platform.

Second, I am not calm when I meet something

Think about my biggest weakness is that I am not mature enough. Doing things by yourself is a bit emotional and often brings emotions from life to work. Impulsive and not calm enough. I like to make decisions on impulse. So much so that you make a decision you regret. Habit forms character, and character determines fate. I will get rid of this fatal smelly problem on the road in the future, and think twice before you act.

third, poor adaptability, not insisting on choosing

poor adaptability to the environment. Do not insist on choice. Often disturbed by external factors. I'm sorry to get mixed up with my new partner. My thoughts are too heavy. Seeds are sown in spring and harvested in autumn. Only by working hard in one place for a long time can the company reuse you and get better development. If work is like guerrilla warfare, working here for a month and there for a month will not get good results, which is purely a part-time job due to lack of money. So tell yourself to stick to your choice.

"It's a long way to go, Xiu Yuan, and I'll go up and down for it." On the basis of summing up the experience and lessons of this year, I will greet the arrival of next year's work with a more correct attitude and higher enthusiasm, and strive for greater progress in next year's work. Summary of the work of Dutch workers in the catering department (4)

Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and under heavy work pressure. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my work in the future can be better, and my work for one year is summarized as follows.

1. On the positioning of dishes

Develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's operating conditions and market customer surveys. According to the needs of group meetings, individual guests, banquet reception and three major consumer groups who come to the hotel for consumption, we will continuously enrich the products and gradually form a group of targeted and stylized products. Make the product establish its own brand in the development and change.

second, management

people-oriented, I strengthen quality education in combination with the actual situation of employees, conduct targeted cooking training for employees every day, and often encourage them to regard their work as their own career. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance and observing kitchen rules and regulations; Some employees even began to ponder new recipes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality

The quality of dishes is the core competitiveness of the canteen. As a chef, I strictly control the quality. We have made a feeding standard and a production procedure list for each dish, and strictly follow the standard when cooking to ensure the stability of color, fragrance and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the daily production problems, and timely improved the deficiencies in the daily regular meeting; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.

IV. Hygiene

Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing well. According to the regulations, every employee must be responsible for his own health area, and at the same time, I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be classified and treated separately, and kitchen utensils must also be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

V. In the acceptance and use of raw materials

We should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers. Summary of the work of the Dutch workers in the catering department (5)

How time flies? In a blink of an eye, at the end of * * *, there are laughter and quarrels, happiness and troubles, and more importantly, progress and growth. We should sum up the harvest of this year. I have been strict with myself in all aspects since I entered the chef industry, and strive to improve my ability in all aspects, so that I can adapt myself to the situation of today's social education development more quickly, be brave in dissecting myself, analyzing myself, facing myself squarely, improving my own quality, and summing up my personal work. In the study of "kitchen administration goal", I deeply understand the connotation of "kitchen administration goal", and I can actively cooperate with my superiors and make good use of the communication of teachers.

Over the past year, I have earnestly performed my post responsibilities, successfully completed all the tasks assigned by the leaders, and tried my best to do my job well in my ordinary and ordinary job. In my work, I

have a correct attitude, be proactive, and be diligent in eyes, mouth, hands and legs. Whether I answer a phone call, convey an instruction or report a job, I strive to be accurate, complete the work of uploading and distributing, and give full play to the role of the central primary school as a link and a window. I can prioritize a lot of daily affairs such as reception, communication, internal and external contact, data printing, etc., arrange reasonably and orderly, and complete various tasks assigned by the leaders on time, in quality and quantity. Strive to do a better job and establish a good image of the hotel.

over the past year, I have been strict with myself, and I have always taken being insipid, willing to pay, and unknown as my own criteria, and I have always focused on being rigorous, meticulous, down-to-earth, and working hard. In the work, we should standardize all our words and deeds with system and discipline, strictly abide by various rules and regulations, respect leaders, unite with comrades, be modest and prudent, take the initiative to accept opinions from all sides and constantly improve our work.

Looking back on my study and work in the past year, I have further improved my ideological style, personal quality and professional level. Although I have made some achievements in my work, I also realize my own shortcomings. My theoretical knowledge level is still relatively low, and my modern scientific and technological ability is still not strong, which is far from the requirements of the county today. In my future work, I will continue to work hard, carry forward my achievements and learn from each other's strengths. Do all the work dutifully.

I've been studying as a chef for several years, and it's been more than a year since I went to Xixian. This is my first time to work in a private hotel, and it's also my first time to go to a private hotel. The "first one" should teach me the most things. Whether I laugh or quarrel or get scolded, it's my harvest, which is to prepare for my growth and progress. Work Summary "Chef's Personal Work Summary". I didn't know until I came here that it was right to choose here, so I gave up the idea of leaving. When I first came, my staff who worked as a side dish was not very adapted, nor was they very active and inefficient. The boss of the standing board and the chef didn't blame me, just said that they were not sure to arrange it in the right position. Later, I transferred to Dutch, and I gradually liked the work of reconciliation, and I was encouraged. So I worked hard and did my job carefully. Although I didn't do very well, I felt that I was trying my best to do my own thing. I am not very active, and I feel a little inferior. I always complain about the things and people around me, so it is difficult to obey the things arranged by my boss. I think the arrangement is unreasonable, so I don't obey the boss. There was a time when the chef had a headache and said that if I continued like this, they had no choice but to give up on me. At that time, the chef and manager talked to me, gave me ideological work, and often enlightened me. I finally listened and began to reflect on my own problems and attitude towards work. After that, I changed a lot, thanks to my boss's patience, and the persistence of not giving up and not giving up made me happy again.

Later, there was a vacancy in the position of the head of the Dutch team and my boss strongly recommended me, so I had the opportunity to be the king of the Netherlands and played the role of the king of the Netherlands. Xizhou Hotel has provided me with a platform for development and room for improvement. After being the Dutch king, I feel that I am no longer an ordinary employee, and I can no longer demand myself from the behavior of ordinary employees. So I began to think about the progress of the work of Hetai while doing a good job as an employee. This is my greatest progress as a Dutch king and my own breakthrough, and I look at the problem from a higher level. This is all under the guidance and guidance of Mr. Zhong, who keeps making mistakes, constantly hitting a wall and slowly improving < P >.

My main problem now is the arrangement. I don't know much about the efficiency of my subordinates, and I don't have a good idea. I don't have a good idea when I arrange my work, so I can't grasp the time well. It's still that employees do their duty well, and the team leader doesn't do it well. Sometimes they still work as employees, work hard and ignore the overall progress, and do things themselves without tracking, which leads to overall problems. Now I think the biggest problem we have is that our production line is not circulating, and it is always stuck in one place without flowing down, and it is broken and stuck there.