Chef work summary sample 3

Summary refers to social groups, business units and individuals to a certain stage of learning, work or its completion of the review and analysis, to draw lessons and some regularity of understanding of a written material, which can prompt us to think, let's work together to write a serious summary. How do we write a summary? The following is my summary of the work of the chef for you to organize the sample 3, welcome to share.

Chef work summary sample 3 1

Time passes so quickly, in a daze has been near the end of the year, review the past year, I as a cook in the canteen, y responsible. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all students,, so in order to build on the strengths and avoid the weaknesses of the future work can do better, I summarize the work of the year as follows:

First of all, I would like to thank the individual leaders of the recognition of my work and support, which includes pointing out the problems in the work of the work and put forward a valuable opinion, such as: dish salty, too oily. The color is too heavy and so on. At the same time, I also quickly and profoundly recognized the shortcomings of the work to give timely correction.

Secondly, I strictly abide by the work of the canteen health system, the strict implementation of the "Food Sanitation Law", to prevent "disease enters by the mouth", to prevent food contamination and harmful substances to the students of the hazards, to protect the health of students. At the same time, the storage of finished products: raw and cooked separately; finished products and semi-finished products, raw materials, food and sundries, medicines, separate. Environmental hygiene to take four "approach: fixed people, fixed things, fixed time, fixed quality, always keep the health area neat and clean. Personal hygiene to do "four diligent": diligent hand washing, nail clipping; diligent bathing, haircutting; diligent washing clothes, diligent change of overalls. Place food cabinets, shelves always keep clean, no mold, rodent stains. Regularly rinse the cooker and ground in the operation room every day. Strictly maintain the stove, the ground, and the surrounding environment hygiene.

In this year, I strive to learn technical knowledge, actively participate in each cooking training, and constantly improve business capacity, on time to and from work. Observe labor discipline and all the rules and regulations of the canteen, and strive to complete my work. At work, I obey the work deployment, take care of collective property, do a good job of collective and personal hygiene, and strictly prevent food poisoning. In the dietary cooking, I work strictly according to the food operating procedures, to ensure food hygiene, safety, in the service, to achieve high quality, high efficiency, and from time to time to learn from the students to do the dishes whether they love to eat, delicious. In the work I am diligent, conscientious, responsible, hard-working, and actively fulfill their job responsibilities.

I am aware of my own professional skills still need to be improved, in the future work must be more efforts to learn, find deficiencies, timely improvement, to better serve the students and all staff.

Chef summary of the work of the sample 3 2

Light like an arrow, the sun and the moon like a shuttle, in the blink of an eye 20xx has come to an end, accompanied by the breath of the New Year, the bell of 20xx year is about to ring. First of all, I wish you all a happy new year, work well! One day in July 20xx, I was fortunate enough to be sent to the oil extraction plant three red wells operation area as a kitchen chef position, became a member of here. Looking back to 20xx, in the company leadership and operation area under the care and guidance of the leadership, in the majority of colleagues' support, as a chef, I always adhere to set an example, high standards, strict requirements, unity and leadership of the canteen staff, adhere to the overall situation, to obey the organizational arrangements, to do a job and love a line, to their own practical actions to grasp the management of the canteen, to ensure that the work of the normal operation of the leadership and the staff to provide exquisite, Delicious dishes and quality service for leaders and staff. We take the concept of warm service, wholeheartedly for the Ningxia Golden Eagle Security Services Co. By the operation area of the leadership and colleagues of the unanimous praise. Now the year's 'specific work is summarized as follows:

First, actively participate in ideological and political learning, and strive to learn culture, business and technical knowledge. On time to and from work, abide by labor discipline and all the rules and regulations of the canteen. Work, obey the work deployment, care for the collective financial, to prevent food poisoning. In the diet cooking, strictly according to the food operation work, to ensure safety and hygiene. To do the production of staple food, in line with the quality requirements, uniform size, mastery of the fire; complementary food clean, cut vegetables carefully, beautiful vegetables, good-looking, stir-fried vegetables taste, salty and bland in the right place. In the service to achieve high quality and efficiency; dining staff, kind attitude, speak kindly, do not speak foul language, do not swear, unity, good kitchen work. The second is able to closely around the work of building the overall situation, raise awareness, unity of comrades, care for others, for the leadership and staff to do a good job, solve the worries, for the successful completion of the company's tasks to lay a solid foundation for the protection. In terms of security to strengthen the fire and other checks, focusing on waterproof, leak-proof work, to and from work to do a serious check of natural gas, doors and windows are closed to ensure safety.

Third, the correct attitude to work, conscientious and responsible, hard-working, in their positions to do their best, to comply with the 'do a job, love a line of work' work philosophy, the Ningxia Golden Eagle Security Services Ltd. as a home to build, although the work of the cafeteria seems to be inconspicuous, in this case, I'm still doing my best, and did not therefore and I have no regrets, but rather I am more determined to do my job well for the company to make a good effort.

Fourth, pay attention to dietary hygiene, kitchen cleanliness, listening to the leadership of the operation area and colleagues to rationalize the proposal, find ways to let colleagues in the operation area in the full, eat well on the basis of a serious study of the development of a detailed cafeteria dining menu, and continue to innovate new styles, to improve the leadership and colleagues of the meals, so that comrades eat in the mouth, happy in the heart.

Fifth, I work strictly abide by the cafeteria health system, and seriously implement the health five-four system. Strict implementation of the "Food Sanitation Law" to prevent diseases from entering by the mouth, to prevent food contamination and harmful substances to the diner's harm, to protect the diner's health. Meanwhile, the finished products are stored in four segregation; raw and cooked segregation, finished products and semi-finished products segregation, food and sundries segregation, food and natural ice segregation. Environmental hygiene to take four fixed approach, namely, fixed people, fixed things, fixed time, fixed quality; delineation of labor, responsible for the package. Personal hygiene to achieve six diligence, diligent hand-washing, diligent nail clipping, diligent bathing, diligent haircutting, diligent laundry, diligent change of overalls. Place food cabinets, shelves always keep clean, no mold, rodent stains. Rinse the sink, stove and floor regularly every day. Carefully wipe the restaurant floor, tables, dining car, and neatly placed seats, strictly ensure that the staff home ground, windows, doors, glass and the surrounding environment.

Six closely follow the company's objectives, fully cooperate with and obey the arrangements of the leadership of the operation area, and strive to create a new look, strictly abide by the system of the operation area, to win the company's maximum benefits.

In the past year, thanks to the company's leadership, colleagues and the operation area leadership of my continuous motivation and work in the support, recognition, so that I can give free play to their positions to build a career. In the future work, I will, as always, do a good job, diligent, conscientious, responsible, hard-working, and strive to learn the theoretical knowledge of cooking and cooking skills, and strive to improve their own quality of business and professionalism, so that the work on a new level.

20xx year is a busy and full of a year, review the work of this year, y aware of their sense of mission, I still have a lot of work to do. We should be fully prepared to follow the company's pace together. In the upcoming 20xx year I will do my best and the company *** in and out.

The above is my summary of some of the work in 20xx, if there is something wrong, please correct.

Chef work summary essay 3 3

With the pace of the clock 20xx year will soon be over, looking back on the past year, thank you for the leadership of my work guidance and help, thank you to the majority of colleagues to support my work, I will certainly adhere to the future work of leading by example, strict requirements for their own, to do a good job, to make up for the shortcomings in the work, to improve my skills and level of service.

The work of the cafeteria involves some specific issues such as eating and drinking, and is considered to be "hard work. In this case, I did not do a lot of work but not recognized and regret, but to do their best to get the services. Strengthen all aspects of management, and continue to create good conditions of service for all of us, to gradually move towards standardized management and quality service work has laid a good foundation. I have done a lot of work in changing the mode, transforming the service attitude and improving the service quality at the same time of grasping the various management. I always adhere to the people-oriented service concept, to take a variety of services, as far as possible, to provide you with convenient conditions, so that we can eat in the cafeteria as if to return to the "home" feeling, in order to then be able to better complete the work of the new year, I summarized the work of the previous year.

First, strengthen the theory and business learning, and constantly improve their overall quality.

I attach importance to strengthening theoretical and business knowledge learning, in the work, adhere to the work while learning, and constantly improve their comprehensive quality level. One is to seriously study the work of business knowledge, focusing on the study of dietary cooking and improve the quality of food methods of research. The second is to seriously study the knowledge, combined with the actual characteristics of their work, the use of free time, selective learning, through learning, and further enhance the awareness of party members and the concept of service to the people.

Second, work hard and complete the work on time.

In the past year, I establish and enhance the idea of serving the people. On time to and from work, to ensure that meals on time, to comply with labor discipline and all the rules and regulations of the canteen, to obey the work deployment, care for collective property, do a good job of collective and personal hygiene, and strive to complete their work. The quality of food is the core competitiveness of the chef to survive and develop, so in the 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, dices, blocks, silk clear. Dishes beautiful, colorful and nice, stir-fried vegetables taste, salty and light, while I also listen carefully to the views of the dining staff, summarize the shortcomings, and in the next cooking in a timely manner to improve. In the service, I do high quality, high efficiency, to the dining staff attitude and kind, talk and gas. Do not speak foul language, do not swear, unity, good food work.

On food hygiene. I strictly abide by the canteen health system, strict implementation of the "Food Hygiene Law", to prevent "disease enters by the mouth", to prevent food contamination and harmful substances on the hazards of the dining staff, to protect the health of all. 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. Personal hygiene to do diligent hand washing, nail clipping; diligent bathing, haircutting; diligent change of work clothes. Place food cabinets, shelves always keep clean, no mold, rodent stains. Every day regularly rinse the operating room stove and ground, wipe the restaurant floor and tables and chairs, strictly to ensure that the operating room floor, doors and windows, as well as the surrounding environmental health.

The work undertaken by the canteen is fragmented and complicated, but each task is closely related to the overall work of the company and the personal interests of the staff. In order not to affect the normal operation of the work, I am able to obey the arrangements of the leadership, without preconditions, go all out to do a good job in the cafeteria. In the work I am diligent, conscientious, responsible, hard-working, and actively fulfill their job responsibilities. Looking forward to the new year I will be more times the effort and greater enthusiasm strictly under the guidance of the leadership to complete their own work.

Nevertheless, looking back at the past year, I still have many shortcomings: service consciousness is not strong, and sometimes there are not well thought out, the service does not place; sometimes due to the haste and individual employees have a conflict of opinion; saving consciousness is not strong enough and so on.

Looking ahead to the new year I will redouble my efforts and greater enthusiasm strictly under the guidance of the leadership to try to correct shortcomings, overcome difficulties, make up for deficiencies, and do their own work.

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