Chef personal work summary sample 3
The work summary is our review of the past work situation, from which we find deficiencies, so that we can correct the shortcomings after. The following is my compilation and collection of chef personal work summary sample 3, welcome to read the reference!
Cook personal work summary (1)
I was born in XXXX year X month, in 19XX XX month to work, after the birth of the six in Yizhang, teacher training school as school logistics management engaged in canteen cooking work. Because of my cooking skills and all aspects of good performance, in 199X X month transferred to the Yizhang County Board of Education work, in charge of the Bureau of the canteen work, in December 1998 through the assessment of the assessment for the Chinese cook senior worker. 199X X month to Changsha to participate in the provincial cook exams in the first level of the cook. Looking back, the work is summarized as follows:
First, political thought.
I seriously study the party line guidelines, policies, Deng Xiaoping Theory, the party and the country's education policies, guidelines, education laws and regulations to continuously improve their quality of thought and political theory. Always adhere to the overall situation, obey the organizational arrangements, do a line of love from the price, although they are workers, I never think they are inferior, always with their own practical action to grasp the management of the cafeteria. Ensure that the work of the Bureau of Education normal rotation.
Second, the work, I served as the bureau's cafeteria supervisor and cafeteria cooking.
First of all, to ensure that the cadres and workers drinking water, dining from the failure and in technology to continuously improve their cooking skills. In practice, I continue to explore, according to Hunan and northern Guangdong region's dietary preferences, and constantly improve their knife skills and cooking techniques, formulated with a number of sets of characteristics of the menu, so that all cadres and workers and guests can eat sweet and savory meals. Let the cadres and workers eat satisfaction, life at ease. Second, I have paid close attention to several aspects of the management of the cafeteria. First, the good canteen raw materials into the goods off, I am not afraid of long distance, into the market, more than a number of goods, shopping for a variety of nutritious food ingredients, to ensure that good value for money, so that cadres and workers to eat well, spend less money. Second, as a good cafeteria food custodian. Ensure that food and raw materials do not rot, do not deteriorate, do not waste, save cafeteria expenses, in the past five years, for the Bureau to save more than 200,000 yuan in hospitality. Third, to ensure that meals on time, to ensure the normal supply of boiled water, usually I get up early and late, and even on Sundays without rest, to make good preparations for the logistics of the next week, since 1992, each year by the Bureau of Education under the auspices of the Education Administration Work Conference, the monthly education and administration of the regular meeting, the annual faculty, staff, secondary school students, basketball games and the upper and lower levels of the relevant staff of the opening of the meal and reception work, all by my personal I was the one who organized all the work. I have never been afraid of hard work, nor dereliction of duty. Because of the cafeteria work has characteristics, by the city, county leaders and other departments of the praise, to ensure the normal operation of the Bureau of work. In the 1999-2002 annual assessment and evaluation, by the Bureau of Education as an advanced worker.
I do a good job in my own work at the same time, I actively participate in the county education bureau of the center of the work of all years of college entrance exams, into the recruitment, examination, self-testing and other exams, the annual "May Day", "Eleven" Spring Festival holiday, including this year, "SARS". The "SARS" during the night shift I took the initiative to participate in, tireless, hard-working, by comrades praise.
Three, focus on learning, and develop a good habit of reading the newspaper.
Concerned about current affairs and politics, pay attention to national events, to be clear-headed, not behind the situation.
Fourth, abide by labor discipline, not absenteeism, not absenteeism.
This year, I am full attendance, and even full attendance, do some extra odd jobs.
In short, in recent years, I am loyal and dedicated, law-abiding, honest and public, and achieved good results. For the cause of education has made its own contribution.
Cook personal work summary (2)
Time passes so fast ah? In the blink of an eye to the end of the year ***, this year there are laughs and quarrels, happy and troublesome, it is important to have more progress and growth, should be summarized this year a year's harvest, I have been in all aspects of the chef since I stepped into the world since the strict requirements for their own, and strive to improve their own abilities in all aspects, in order to make themselves faster to adapt to today's social and educational development of the situation, and have the courage to anatomize themselves, analyze themselves, and look at themselves, improve their own qualities. The courage to dissect oneself, analyze oneself, face oneself squarely, and improve one's own quality. In the study of "kitchen policy objectives", he y understand the "kitchen policy objectives" of the connotation, and can take the initiative to cooperate with the superiors, the use of teachers to do a good job of dissemination.
Over the past year, I conscientiously fulfill their duties, excellent completion of the tasks assigned by the leadership, in their own ordinary and ordinary jobs, and strive to do their jobs. In the work of my attitude, proactive, to do "eyes, mouth, hands, legs", whether it is to answer a phone call, convey a directive, report a job, are trying to do accurate, better complete the uploading and downloading work, give full play to the role of the central elementary school link, window role. Reception, up and down communication, internal and external contacts, information printing and a large number of daily affairs, I can prioritize, arrange a reasonable and orderly, on time, according to quality, according to quantity to complete the leadership of the various tasks assigned. Strive to do a better job, set up a good image of the hotel.
A year I have strict requirements for their own, and always be able to endure the bland, willing to pay, silent as their own guidelines, and always put the focus of style building on rigorous, meticulous, solid, realistic, down-to-earth and hard work. In the work, the system, discipline to regulate all their words and deeds, strict compliance with the rules and regulations, respect for leadership, unity of comrades, modesty and prudence, and take the initiative to accept the views from all sides, and constantly improve the work.
Looking back on a year of learning and work, I have further improved my style of thinking, personal qualities, business level and other aspects of the work, although some achievements, but I also recognize their shortcomings, the level of theoretical knowledge is still relatively low, modern science and technology can not be strong, from the county Nowadays, the requirements of the community is still far away, in the future, but also continue to work hard to make progress, and to make up for the shortcomings, to do their best. The main reason for this is that it is not a good idea to take advantage of the advantages and shortcomings of the company, and to do a good job.
Learning chef a few years ago, from going to Xixian also more than a year, this is my first time into the private hotel to do things, but also my first private hotel, "the first" to teach me something should be the most, whether it is laughter or quarrel scolding is my harvest, are for my growth and progress in preparation.
When I came here, I just held the mindset of trying to come, at that time I thought it was not suitable to go, nothing. After I came I realized that the choice here to choose here is right, to dispel the idea of leaving, just came when I do the staff of the side dishes, not very adaptable, not very positive efficiency is not high, the station board boss and the head chef did not blame me, just said that there is no grasp of the arrangement of the right position. Later, I transferred to the beat, gradually like to play and work, but also encouraged so I do things pragmatically, carefully and seriously do their own work, although not doing very well, I feel that I'm trying my best in their own things. I was not very positive, a little low self-esteem, always complaining about things and people around me, so it is difficult to obey the things arranged by the supervisor, I think the arrangement is unreasonable, I do not obey the boss, there was a period of time the head chef is very headache, said I go on like this, they have no choice but to give up on me. At that time, the head chef manager to talk to me, give me to do the ideological work, often guide me, I finally listened to it, began to reflect on their own problems and attitudes towards work, after which I have changed a lot, which is due to my boss's patience with me, the kind of not give up and not abandon the persistence of my back to the happy self.
Later, there was a vacancy for the position of the head of the charge and my supervisor's strong recommendation, so I had the opportunity to be the king of the charge, played the role of the king of the charge. The Xizhou Hotel provided me with a platform for development and room for improvement. After I became the king of lotus, I felt that I was no longer an ordinary employee, and I couldn't ask myself to behave like an ordinary employee. So I started to consider the progress of the work of the lotus station while doing a good job as an employee, which is the biggest progress of my work as a lotus king, and also a breakthrough for myself, standing on a higher level to look at the problem. This is all under the leadership of Mr. Zhong and pointed out constantly make mistakes, and constantly hit the wall slowly to enhance.
Now my main problem is still in the arrangement, the efficiency of their subordinates are not very understanding of the work of the staff, did not do a psychological number, the arrangement of work is not psychological number, time to grasp is not good. Or the employee's part of the work of the better, the team leader did not do a good job, and sometimes still put themselves as employees to work, desperately do things and ignore the overall progress, do things on their own without tracking, resulting in the overall problem. Now I think the biggest problem we have is that our production line is not circular, always be stuck in a position not flow down, where the break, stuck in the position of the problem is not reported, not resolved and lead to the break of the assembly line, so to remind each of the King of the Netherlands in their own scope of the problem, can be resolved at the first time to solve the problem, can not be resolved at the first time to report to the remedial decision-making in the most effective time to deal with the problem, in the most effective time to deal with the problem, the most effective time to deal with the problem. The most effective time to deal with the problem.
The rest of the hotel is committed to training every employee, so that every employee has the possibility of development, to provide each one of the learning and development opportunities, the rest of the hotel often organize us to learn and training, so that we can make progress together, there is a greater space for development. May 1 when Mr. Wang organized a closed training for us, this training is we play most have not heard of the training, this training I benefited from, shocking the soul, this training allows me to know how to do people to be a responsible person, do things should be done to do practical things, with the heart to do things to do things to do things to do themselves to their own satisfaction. At the same time, I understand that we should cherish every person and thing around us, cherish the existing work and every learning opportunity, cherish the loved ones and colleagues around us, do not let yourself in the future days with regrets and guilt, so I have to live seriously and work hard, my growth and progress is the best return to my family and supervisor. "The simple things a million times to do is not simple, the ordinary things a million times to do is not ordinary," this is my work after the biggest insights.
*** is about to pass, I will take my year's lessons into the ***, the advantages carry forward the shortcomings bit by bit to correct, and work hard to do their part, and strive to learn the management ability to contribute to the hotel's strength, and the hotel with the progress of the *** prosperity. Give yourself a little more progress, in this competitive society invincible.
The catering industry will be better tomorrow!
Chef personal work summary (3)
In XX hotel work has been almost a year of time, from the clumsy to now do things independently, these advances are with the master's care and colleagues of the subtle influence is inseparable.... The following will be a year of work and experience is summarized as follows:
1) Since we chose to do technology, we must think of all kinds of ways to improve their own skills, with excellent technology, is the fundamental basis of our foothold, otherwise there is no bottom line, professional skills are not pass, others will not value you! Do a line, love a line, as long as they like, they have to do him to the extreme, wholeheartedly for the struggle, the formation of their own trump card.
2) method is important. We have a clear direction, is to pay attention to the method of learning. First of all, in accordance with the requirements of the master to do, do not know where to get to the bottom of the matter, not ashamed to ask, and then they have to actually operate, think more about why, diligent note-taking, good at summarizing. Form a learning---practice---learning---practice set. Develop the habit of hard work, do it by heart, use your brain diligently, and be good at applying the integrated method. Correctly every time you do it than the last time there is progress, more hands, more to do, not afraid of hard work, not afraid of tired, fight against the difficulties. Do more often, the quality will improve, this is the transformation of quantitative to qualitative change.
3) The importance of solidarity. We can appreciate in the National Day holiday, if not everyone's full cooperation, help each other, that big workload is really difficult to individual alone to complete, the growth of individuals can not be separated from the collective strength, there is no excellent team, there will be no advanced individuals! Although very busy and very tired, but we are very happy, time has passed especially fast, feel more fulfilled.
4) To have super self-confidence. There is no need to be discouraged in the work, we can take the long and make up for the shortcomings, everyone has their own strengths, there is no need to be so unconfident, and even more so, have the courage to dare to challenge, be enthusiastic, youth is to have the energy, dare to think and dare to do, set up the goal, a week a week to achieve his, timely detection of their own shortcomings, timely tracking, every day a little bit of progress, day after day, is the big progress, persistence, that is to be Persistence, the power of persistence is very strong.
5) Strengthen the ability of foreign languages, in the spare time after the busy, look at the English language, memorize some vocabulary, recite some classic passages, so you can also improve the ability to communicate. Really, a person's ability to speak is also one of the very important abilities in the workplace. Remember a Tsinghua University staff chef, their own study of foreign languages also took the TOEFL, really can not help but say that the efforts of the acquired can also change their destiny, right, he is the English God chef ----- Mr. Zhang Liyong's touching.
6) In addition to working in the hotel, more to see the output of other places, think more about why, want to be more developed in the baking of the place, Taiwan, Japan, France, baking information is very rich, we can look at the enrichment of
knowledge of the structure, but also some of the masters in the here have their directly-managed stores, personalized and handed to the output is more we learn the perfect place.
Related reading: chef career requirements
Cultural requirements
Learning chef requires a certain cultural knowledge and a certain ability to bear and judgment, learning chef cooking can be enrolled in the relevant culinary school or with the master or directly to the place engaged in the food service.
Moral character
The moral character of the chef, that is, the chef has the level and cultivation of political thought, moral character.
As a chef in socialist China, in addition to should have patriotism, love of the party, love of the people's minimum ideological character, according to the special nature of the culinary profession, but also should be put forward in particular the following points: First, the spirit of wholeheartedly serving the people; second is the love of the work of dedication; third is the love of the collective, the love of the spirit of the enterprise; fourth is a solid concept of the rule of law.
Physical requirements
As the saying goes, "Old yin and yang, less cook." Chef work is a kind of intense labor, to become a qualified chef, in terms of physical quality, first of all, we must have a healthy body. Chef's work is very hard, not only the workload, and more heavy. Whether it is processing and cutting, or cooking on the stove, all need to pay a lot of physical strength. There is no healthy body can not withstand, furthermore, the chef also has to have a strong endurance. Chef work and ordinary work is different, often work in front of people, after work in people; do in front of people, eat in people. Even sometimes business is busy, even a complete meal can not eat. Plus also subjected to high temperatures in front of the stove, smoke smoke test and so on. The characteristics of this professional labor, requiring chefs to have a strong endurance. Some people summarize the image of this tolerance as "four", that is, full, hungry, hot, cold. Third, the chef must be responsive and energetic. Kitchen work once started, it presents a high degree of tension. Especially different when the business is large. When the guest orders food or after ordering a feast, the chef has to react immediately to the food preparation and cooking. In addition, during the production process, some dishes need to be cooked over a rapid fire, such as stir-fried vegetables. These dishes often require
In a very short period of time to complete a series of operational procedures, which requires the chef to have agile thinking, skilled action and full of energy.
Business quality
The business quality of the chef includes a lot of content, the main aspect is to have excellent technology. Specifically, as a qualified chef, more fine knife work, the mastery of the fire should be appropriate, seasoning should be accurate and palatable. To have good cultural knowledge. To master modern nutrition, health and other basic theoretical knowledge of culinary science, to understand the history of the motherland's culinary culture, to know a certain knowledge of folk etiquette. There should be a certain aesthetic cultivation and artistic innovation foundation. In addition, should also have the courage to create, bold spirit of innovation, to have a certain degree of organizational management skills and the flexible use of 5S, etc..
Work taboos
First: do not spit, do not litter, clean and tidy work area hygiene.
Two: dress neatly, correctly wear overalls and caps, maintain personal hygiene at all times
Three: do not waste raw materials, raw and cooked separately to avoid frying spoon taste
Four: smoking is prohibited in the kitchen.
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