Time is always so fast. In the blink of an eye, a year has gone silently. During this year, our working ability and experience have all grown. It's time to calm down and write a year-end summary. I believe that writing the year-end summary is a headache for many people. The following is the year-end summary of the pastry I helped you sort out, hoping to help you! 1

The busy and substantial 21XX year has passed. Looking back, under the care and guidance of Director Mo, Chef Lin and other leaders, and with the help and support of each brother department, the pastry room successfully completed its 21XX year's work task, which was well received by guests and hotel leaders. I am very grateful to the Director and every colleague sitting here.

Looking back, the pastry house has five advantages in 21XX:

1. In the technical competition of the group in October, the pastry project won the top three places.

in February and October, I started to take charge of the pastry room. At the same time, in September, I also trained the vip in the pastry room to eat and decorate. At the same time, three days later, a competition was held, which allowed everyone to have a kind of pressure to promote their self-motivation. In order to be fair, our chef Lin was invited to participate in the competition, and the result was really good. The first place was encouraged by the Chen Jie Prize, and the second place was Yang Hongli.

3. Every month, with the efforts of all of us, innovative snacks are well received by the guests. In order to make rational use of pine pollen, the pastry shop also made a pine strawberry fruit, which is also very popular among the guests.

4. In order to upgrade the technology as a whole, we bought pastry books of related majors at the suggestion of Master Wang, using the activity funds distributed by the hotel.

5. Every festival pastry room is famous in the restaurant on the first floor, such as the 5th day of the first month, the Dragon Boat Festival, the winter solstice, and the on-site package of snacks representing festivals, which also makes guests feel the festive atmosphere.

6. In October, Min Yang and Chen Jie participated in the Junli Cup in this city, Min Yang won the second place in pastry and the title of technical expert, and Chen Jie also won the gold medal in sculpture.

There are three shortcomings in 21xx years:

1. Breakfast is produced, the buns are small in shape and have a bad taste, the corn is hard, the fried dough sticks have a bad taste, and the heat preservation is not timely enough, which has been continuously improved and adjusted in daily work.

2. In our work, we used fast-moving steamed buns, and the sea cucumber package was not big enough, and the baked wheat cake in the hanging furnace was not thick enough to be used by the guests. However, under the constant supervision and guidance of the director, we were constantly improving and adjusting, and finally it was well received by the guests.

3. When the products are produced, the table top hygiene is not good enough or timely enough, and the refrigerator hygiene needs to be strengthened in the future.

Plan for 21xx years:

1. Be a good assistant to the supervisor and lead the team members to complete various tasks assigned by their superiors in quality and quantity.

2. Strengthen the sanitary management of refrigerators and countertops

3. Pay more attention to the products and samples for special guests and vip guests.

4. Make a monthly training plan and innovative snacks.

5. Pay more attention to the customers' feedback on dim sum, and keep following up and improving.

6. Plan the dim sum of the group's technical competition and the pastry room of the contestants in advance.

All the staff in the new year and new goals must live up to the expectations of the leaders of our team and do our best to create better results. Pastry year-end summary 2

I have been in the company for more than two years in a blink of an eye. First of all, I thank the leaders for their support and concern. In the past 21xx years, I have summarized several points for the Danish process:

1. Process flow: clearer and more explicit than before, and quantify our Danish operating standards to make the operation easier (I want to add some quantified data to this one myself);

2. Cost control: In view of the use of raw materials in Denmark, we have formulated a more standardized operation mode;

a, the cold storage should be placed obliquely to prevent waste caused by broken flat pocket;

b, the cold storage switch requires opening the small door as much as possible to reduce energy consumption;

3. Product quality: In the past, I liked to use steel ruler for many pieces, but the size was not up to standard, and the personal manipulation was not standard, which easily led to different sizes of products, and the appearance and weight were affected. According to the company's idea of solving the problem from the root, I used a 3.5cm square tube to solve this problem and eliminate irregular factors.

The year of 21xx is coming. I think it is not good enough for the new year. The following points should be done:

1. The process operation should be assessed from time to time, and it should be linked to the salary of family members, so that the new and old people can make a difference and truly realize the income from work!

2. The working environment of Danish workers is too cold and the labor intensity is too high. It is too much for them to open the cold storage for a long time. Can we take turns to improve the working environment?

3. Test links should be added to product quality and operation standards, so as to deepen the impression of family members' operation and make better use of the incentive currency system! Pastry year-end summary article 3

In a blink of an eye, 21xx years have passed again. I have been working in the foreign teacher's restaurant of our unit for 11 years continuously. I entered the chef industry in 19xx, and I started to work in Chinese pastry in October of 21xx. From my hard study in the first two years, I have become a Chinese pastry technician now, among which there are too many joys and sorrows. During this period, I have pursued for many years and thought after failure. I am mainly responsible for the production of Chinese and Western pastry in the kitchen. I always try my best to do a good job as a pastry chef with the attitude of being on the job for one minute and doing my duty for 61 seconds, and I am always strict with myself. I am diligent, conscientious and conscientious in my work, and actively perform my duties as a pastry chef. With the care and help of my leaders and colleagues, I actively and diligently study to complete the tasks assigned by my leaders and always abide by the work of the pastry chef. Excellent performance in all aspects, affirmed by leaders, colleagues and foreign teachers. Now we will briefly summarize the work in the past three years as follows: Our unit is a Sino-Western joint venture, with more than 161 foreign teachers and their families, and there are 5 chefs in the restaurant, including one pastry chef. Under the heavy workload, we have successfully completed the work tasks for the 21xx——21xx academic year. Looking back on the experience of working as a pastry chef in recent years, we can summarize the past shortcomings and future plans as follows:

1. In the past three years, besides the fixed menu recognized by the teachers, we have completed more than 51 large-scale holiday banquets, cold dinners, tea breaks, barbecue buffet dinners and middle-level training meetings. For example, the annual barbecue dinner held in the new semester to welcome new foreign teachers, the annual special international cultural festival celebration dinner held by Sias, Halloween, Thanksgiving, Christmas lighting ceremony, Christmas dinner, semester dinner commendation dinner, summer school middle-level training meal, provincial statistics bureau training meal, etc., provide more than 61 kinds of Chinese and western pastry desserts such as cakes, refreshments, bread, cookies, shortcakes, steamed buns, flower rolls, steamed buns and fried dough sticks.

2. Every day when going to work, we should first collect materials according to the foreign teachers' dining situation, prepare all kinds of fillings, ingredients and condiments needed by the menu, and check the safety and quality of the pastry raw materials, and make dough according to the strict production formula, wake up, divide, shape and ferment. After the products are qualified, they will be baked in the oven to mature, and the pastry varieties will be made in strict accordance with the pastry production process formula, so as to provide a sufficient number of pastry for foreign teachers to eat.

3. Maintain the facilities and equipment needed for making pastry regularly, clean and disinfect the tools and appliances needed for making pastry, and clean the sanitation in the designated area.

4. master the cooking time and gas consumption rules, correctly analyze, judge and deal with various hidden dangers of accidents, and nip accidents in the bud.

5. There are also shortcomings in the past few years. Due to the large number of foreign teachers and their families, the workload is heavy, resulting in a single variety of three meals a day in the morning, noon and evening.

6. Plan to add a pastry assistant to help add new pastry varieties, besides ensuring the fixed dishes required by foreign teachers;

① Chinese pastry plans to add fried sesame cakes, egg-filled cakes, sauce-flavored cakes, fresh meat buns, beef fried buns, sesame balls, wonton, hand-grabbed cakes, thousand-layer cakes, etc. In addition, there are a large number of ethnic minority foods, and so on.

(2) Western pastry plans to add Danish bread, sugar-coated thousand-layer pastry, Portuguese egg tarts, American hot dogs, croissants, meatball sandwiches, tuna sandwiches, French pancakes, Italian puffs, doughnuts, Ma Fen cupcakes, pumpkin pies, pies and so on.

I think that to be a good pastry chef, you must first have enough interest in the pastry chef's work and master solid basic skills. In my study, I pay more attention to the study of basic theory, and combined with the application of basic skills, I can draw inferences from others and achieve mastery. Through the study of the knowledge of noodle raw materials and the knowledge of basic technical movements, we can correctly select and make noodle blanks and stuffing according to the work content. It is simple to make dough blanks by rubbing, cutting, rolling, wrapping, rolling and molding, and to make stuffing by using the correct processing knife. In fact, it takes several years of tempering to be handy in pastry operation. Take dough making as an example, there are many kinds, many of which require numerous practical operations and accumulated experience, and there are many tricks that can only be understood but cannot be described: mixing flour fertilizer or yeast to prepare fermented dough is crucial; Correct preparation of oil-water noodles and dry crispy noodles, and making dark crispy snacks with the method of opening crispy buns, practice makes perfect; Using the right amount of raw materials and the right method, the preparation of cake dough should be combined with the baking process, so as to meet the texture requirements of the finished product. Every day after work, I often summarize the problems in my usual work, read relevant reference materials and make work notes, and learn from experience and lessons, which is very instructive.

China has a long history of food culture, among which there are many kinds of Chinese dim sum. After thousands of years of innovation and development of pastry chefs, their basic forms are also colorful, realistic and so on. Baked foods are imported from the west. Although they are convenient to eat and rich in nutrition, they are still different from China dim sum in shape.