Our life to live better, or to get through when we encounter obstacles and tribulations. It must have its own plan, whether it is a work plan or life plan, according to the plan form will make us better. The following is a "chef worker personal development plan sample 2021", which is only for reference, welcome to read.

Chef workers personal development plan model 2021 a

First, the work

I am now serving as a canteen supervisor and canteen cooking work. I am under the guidance of the leaders to brainstorm and develop a more reasonable work plan. First of all, in the case of saving expenditure, eat well without waste, and in technology to continuously improve their cooking skills. In practice, I continue to explore, so that leaders and employees can eat sweet and savory meals.

Second, management

First of all, the kitchen practitioners regular training and guidance to eliminate major errors in the operation process, such as burns, scalds and so on. Combined with the actual situation of the staff to strengthen the quality of education, the operators to carry out targeted culinary training, and often motivate them to regard their work as their career. After efforts, the overall quality of the staff to improve; focus on instrumentation, compliance with kitchen rules and regulations, labor discipline, no absenteeism, no absenteeism, no lateness, no early departure; now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality

The quality of food is the core of the cafeteria to be fresh and affordable. As head chef, I strictly quality control, to ensure that the ingredients, fresh, not rotten, not spoiled. But also to ensure that the staff of the meal hygiene, delicious and prevent food poisoning, refused to mold, expired food. Secondly, to increase the variety of colors of meals, to do the main, side dishes reasonable collocation.

Four, health

Strictly implement the "Food Hygiene and Safety Law", seriously grasp the food hygiene and safety work, the food processing of all aspects. As a rule, each employee must be responsible for their own sanitation area, the operating room to disinfect every two days.

I hope that the leadership and colleagues to carry out occasional inspections; and put forward valuable advice, to be corrected. Secondly, it is stipulated that food raw materials must be categorized and stored, handled separately, and kitchen utensils must also be stored in a fixed location; in addition, regular temperature and humidity measurements are also carried out in the warehouse, preservation cabinets, freezers and other places where raw materials are stored. We utilize all the power at our disposal to ensure food hygiene and safety and to prevent food spoilage and unnecessary waste.

Fifth, the cost

In the case of ensuring that no overspending, no waste, and the quality of dishes, reduce losses, cost savings, is always one of the important goals we pursue. As the head chef, in the usual work also summarized some new ways to reduce costs. Such as: keep track of the inventory status, resolutely implement the "first-in-first-out" principle, the longer the inventory of raw materials as soon as possible to put into use; the development of no-cost dishes, in order to reduce costs.

In summary, in this year, through the team's **** with the efforts, we have achieved remarkable results in kitchen management; in the innovation of dishes, dish quality, cost control, staff quality improvement and other aspects of the results are quite high. Of course, we still have deficiencies. Please leaders and colleagues to supervise and correct, I also feel that I shoulder the work of the challenging and innovative.

After more than a year of hard work, on the basis of the original work, strict requirements for themselves and their kitchen staff, to identify shortcomings in the future work, to retain the good traditions. In the future, I will certainly lead our team to continue to work hard, accept the challenge, the courage to innovate, cooking more exquisite and delicious dishes.

Chef worker personal development plan sample 2021 two

By chance, I heard the Mayday group's song "Salty Fish", "...... I don't have any talent I only have the naivety of the dream / I'm stupid not stupid I will prove with my whole life / I If I have a dream there is no mistake Missed to understand what is insisting on / I If there is a dream there is no mistake Missed to understand more Understand Understand what it is to persevere / I If I have a dream Dream to be crazy enough crazy enough to become a hero There will always be a piece of my legend / One day there is my sky ......" This song conveys the voice of the heart: salted fish turn over or salted fish, but salted fish still have their own dreams, it is believed that someday it will have its own I am an ordinary middle school student. I am an ordinary secondary school student, I also believe that as long as I have a dream in my heart, chase the dream, one day I will also have my own sky. "Everything in advance is established, not in advance is wasted", for this, I plan my future career.

I. Self-knowledge

I am cheerful, bold and careful, have a serious energy, like the challenge of self-innovation, adaptability, good organizational and coordination skills; shortcomings are a little emotional, a little short-tempered, in the future, we need to learn to control themselves.

Second, the living environment

I live in an ordinary town family, my father burned a handful of good food, in addition, in my father's cooking when I do a small assistant, by my father's infected, I have a special affection for cooking, in addition, I do a little bit of cooking in the small achievements. At the same time, I also think that "food is the most important thing for the people", and this industry is never outdated, and will always be popular, and people will pay more attention to food, and the career prospects of chefs are also very good. Therefore, when I graduated from junior high school, I chose to major in cooking at a vocational school. After watching "Tongue on the China", I felt the profound and colorful Chinese food culture, I am more proud of my choice.

Three, the gap between the present me and the future me

My ideal is to have a distinctive, tasteful, and well-known restaurant when I am 35 years old. However, my understanding of cooking is still very shallow, my cooking skills are still in the most elementary stage, and I know nothing about restaurant management, so I need to improve my cooking skills and management ability through continuous learning and practice. I y understand that I will still have a long way to go in my part-time job to hone myself and accumulate experience. I believe that with my dedication to this profession and my unremitting efforts, I will be able to fulfill my profession and finally realize my ideal.

(a) Stage planning

During the school to build a good professional foundation (16-19 years old) → part-time work stage (20-34 years old) → open a restaurant of their own (35 years old).

(B) specific measures

1, in school to build a good professional foundation (16-19 years old)

secondary school in the first two years of systematic learning, mastering culinary knowledge, understanding the nature of various culinary raw materials, origin, identification and storage and processing, proficiency in a variety of cooking techniques, understanding of the theoretical knowledge of the profession; and at the same time, more practice knife work, food carving, plating and other skills. The students will also practice knife work, food carving, plating and other skills. Actively participate in the region's skills competition, through the competition to improve their professional skills.

The third year of secondary school for the top internship, our professional internship unit is xx Garden Hotel, is a five-star hotel, all aspects of the requirements are relatively high, I think I can make good use of the opportunity to internship to further understand the workflow of the kitchen, more skillful use of the skills to improve their own cooking skills; in addition, but also to cultivate the spirit of hard-working and stand hard for future work and Lay the foundation for future work and entrepreneurship. In this three-year period to obtain the junior chef's license. During the school period, I also want to strengthen the physical exercise, because the chef industry not only need good business quality, good physical quality is also essential.

2, part-time work stage (20-34 years old)

The first step (20-23 years old) in the internship hotel work

continue to stay in the internship hotel, from the most common kitchen staff to start, in the back of the kitchen hard work and study, down-to-earth and good job, to further familiarize themselves with and master the cooking technology, follow the master to learn and ask questions and think more, do more work, more practice, for each work, and more than one job. More practice, for each job should be done carefully and seriously. In the three years from the master to learn more knowledge, techniques and experience. For the future engaged in the work of the chef to lay a more solid foundation.

The second step (24-27 years old) to re-select the hotel to continue to work

After accumulating a certain amount of experience, according to their own conditions to re-apply to a hotel to engage in chef work. During this period, in addition to continue to improve their cooking skills, but also to show their own professional ability to win the recognition of colleagues; in addition, in terms of people, to be friendly to others, more communication with colleagues, and colleagues to get along with. During this period to obtain the intermediate chef qualification certificate.

The third step (28-34 years old) from kitchen work to management.

After having good cooking skills and accumulating a certain amount of management experience, my goal is to move from the chef's job to a management position. First of all, bidding for the supervisor position, in charge of the position to be dedicated, do their jobs, and at the same time to continue to enhance their management skills, communication and coordination skills, organizational skills, to show strength in the work, to obtain the recognition of colleagues and leaders, for the future to a higher level of management positions to lay the foundation for the development. Secondly, after experiencing the refining of the supervisor position, I'm going to bid for the position of manager of the catering department. The quality requirements of this position is relatively high, in this position I have to continue to improve in addition to the work of innovation, to gradually form their own set of management style, which is not only the ability to show, but also for my future management of their own restaurant to accumulate experience.

Knowledge is constantly evolving, learning is necessary at all times, which is an effective way to enhance their ability. In this stage, I want to make full use of my spare time through the network and participate in training courses, learning nutritional knowledge, catering management knowledge, culinary management knowledge and some new knowledge of cooking, new technology, through the study to get China's public **** dietitian qualification certificate and culinary management division qualification certificate.

3, open a restaurant of their own (35 years old)

After more than a decade of work, I have accumulated a certain amount of entrepreneurial capital and a wealth of management experience, I can realize their dreams. Find the right positioning, open a medium-sized restaurant, use their own conditions, tailor-made dishes for my restaurant, to make my restaurant into a distinctive, tasteful, and have a certain degree of popularity of the restaurant.

(C) evaluation and adjustment

I often say to myself: plans do not change quickly. Although my goals and plans are based on their own actual situation for planning, but today's society is changing rapidly, every day there will be new challenges and opportunities, I will continue to amend and adjust in the future. I believe that good things will not come to those who are waiting foolishly, it will only come to those who chase the goals and dreams. I believe. As long as I try to chase the dream, one day I will also have a piece of the sky belongs to myself.

Fourth, the concluding remarks

In my sky, do my hero!

Chef worker personal development plan sample 2021 three

Chef is an important force indispensable to the construction of human civilization, chef is a promoter of social and economic construction, chef is the heir and disseminator of China's profound food culture. "Food is the God of the people" is an unchanging truth. Catering industry, as an industry related to people's livelihood, with the rapid development of China's economy and the continuous improvement of people's living standards, has a very broad prospect for development. According to statistics, China's catering industry for 15 consecutive years to maintain more than 10% of the height of development. But in the face of the domestic catering industry good development trend, the catering industry talent situation has changed, the unprecedented "talent shortage" has become the biggest problem hindering the development of the catering industry, the shortage of culinary talent, social demand, employment prospects, has become popular in the eyes of the people!

So, I am optimistic about the development of the catering industry strong, chose to study culinary, become a culinary students, in order to catch up with the new century's "fast train", to find a ship for their dreams. When I entered the school, I thought that as long as I worked hard, I would be able to achieve professional success in the future. But now I realize that this is not the case, and I must find the right direction for my struggle. I realized that if I consume more time than others to reach the other side of my career, then I will pay a heavy price for my inefficiency. Therefore, I have developed a career plan for myself as a steering wheel for my career navigation. Therefore, I plan my career in this way:

First, my immediate goal is to become a qualified chef, ready to start a business - to work part-time, for the future of the business to accumulate experience and capital;

Second, then, my medium-term goal is to become a catering manager and senior technician of senior executives, to create a career in employment;

Third, my visionary goal is to be a successful catering chain business owner, to achieve self-employment, to take the road of professional life splendor.

I believe that my career planning will bring me complete success. After graduating from junior high school I went to work, during that time I learned the spirit of hard work and endurance, which makes me have the basic qualities of a good cook. I am a person who is good at getting along with people, and my good expression, social interaction and cooperation skills will help me to become a good restaurant technology and management.

I plan for the present and look to the future. Now is the stage of my career preparation, the successful completion of three years of study, to build a solid professional foundation. Obtain the professional qualification of intermediate cook, in preparation for the senior skills qualification after taking up the workplace. Improve your overall quality. Completion of culinary college degree studies, to further enrich the knowledge and expand the horizons. After 22 years old, is my part-time job stage, is also the life of the doudoune moncler pas cher, I want to master the fine cooking skills, accept the catering industry's new knowledge, new materials, new technology, new products, I will be practical from the grassroots level, so that I continue to improve their own business level.

26-33 years old for my entrepreneurial stage. I aspire to create extraordinary performance in ordinary jobs, technically realize the promotion from intermediate chef to senior technician, as an employee, to develop from the grassroots positions to high-level management positions, even if the professional skills are skilled, but if the lack of management skills, management experience and communication and coordination skills, but also can not achieve high-level management of the quality of the requirements, so exemplary, professional competence, communication and coordination capabilities will be the direction of my efforts 34-50 years old is my life to achieve the highest career goals - independent entrepreneurship stage, to be a successful chain of restaurant owners.

Every success has a different concept and way. So I'm going to draw on the operating methods and business philosophy of successful enterprises, and use the experience and capital deposits I've gained during my working life and entrepreneurship to realize my highest personal career goal of being a successful chain restaurant owner. After the age of 50, I will enter a phase of career transition to prepare for the end of my career. To realize my career goals, I need to have the right career attitude. Attitude determines everything. Self-confidence, my most valuable asset, and willpower are the spiritual pillars of my lifelong success. The establishment of self-esteem, self-confidence, self-reliance, self-improvement mentality, set up a "successor" mentality, with a healthy career "heart" to face the future career.

To become a professional in the catering industry, training is essential. By participating in a variety of catering management training and a variety of catering study tours, to complete the university college and undergraduate degree studies and other ways to maximize their ability to learn, social competence and ability to work, and strive to improve the individual's theoretical knowledge and business skills structure. Chef is a bitter - dirty - tired occupation, the physical requirements of the chef is very high, I want to strengthen physical exercise, and strive to improve physical fitness, to ensure that a healthy body to accompany me in my career until the end of the moment of life. I want to be like those highly skilled people, self-improvement, the courage to challenge. Career planning will accompany me to sail straight to the other side of the professional success.