Model essay on chef's personal work summary 1
Looking back on the past 20 years, with the support of leaders and colleagues, as a chef, I have always insisted on setting an example, high standards, strict requirements, diligence and dedication, and provided customers with exquisite dishes and quality services. The specific work in the past year is summarized as follows:
Political thoughts:
I attach importance to strengthening the study of theory and professional knowledge. At work, I insist on studying while working, and constantly improve my overall quality. First, consciously adhere to the guidance of the 18th National Congress of the Communist Party of China and make our own efforts to further accelerate the improvement of the socialist market economic system and build a well-off society in an all-round way. Second, seriously study work and business knowledge, focusing on food cooking and ways to improve food quality. The third is to study legal knowledge seriously, combine the actual characteristics of my work, use my spare time to study selectively, and further enhance my legal consciousness and concept through study.
Daily work:
In the past year, I have established and strengthened the idea of serving the people. Go to and from work on time, ensure that meals are served on time, abide by labor discipline and various rules and regulations of the canteen, obey work arrangements, take good care of collective property, do a good job in collective and personal hygiene, and strive to complete their own work. The quality of dishes is the core competitiveness of the chef's survival and development, so I strictly follow the operating rules of dishes to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. At the same time, we also listen carefully to the opinions of diners, sum up the shortcomings, and improve them in time in the next cooking. In terms of service, I am high-quality and efficient, kind to diners and kind to talk. Don't swear, don't swear, unite as one and do a good job.
In terms of food hygiene. I strictly abide by the canteen hygiene system, strictly enforce the food hygiene law, prevent "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure everyone's health. The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Personal hygiene should be diligent in washing hands and cutting nails; Take a bath and have a haircut frequently; Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor of the operating room regularly every day, carefully wipe the floor and tables and chairs of the canteen, and strictly ensure the hygiene of the operating room floor, doors and windows and the surrounding environment.
To sum up, in this year, through hard work, I have made certain achievements in some aspects. Of course, I also have shortcomings. In the future, I will continue to strengthen management, quality and hygiene monitoring and cost control. At the same time, we should improve our working ideas, investigate new dishes, speed up the innovation of dishes and strive for greater progress.
Chef's personal work summary model essay 2
Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and stressed at work. Because the quality of my work is likely to affect the physical and mental health of all employees, I can do better in my future work in order to foster strengths and avoid weaknesses. My work in the past 20 years is summarized as follows.
1. Regarding the positioning of dishes, we should 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 the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.
2. 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 take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by 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 survival and development of canteens. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma 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 problems in daily production, and timely improved the deficiencies in daily regular meetings; 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.
4. Health: Strictly implement the food hygiene and safety law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must 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 tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.
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.
Chef's personal work summary model essay 3
Time flies, the sun and the moon fly, and 20__ is drawing to a close in a blink of an eye. With the breath of the new year, the bell of 20__ is about to ring. First of all, I wish you all a happy New Year and smooth work! One day in July, 20__, I was lucky enough to be sent to Hongjingzi operation area of No.3 Oil Production Plant as a cook and became a member here. Looking back on the past 20 years, under the care and guidance of the company leaders and the leaders in the operation area, with the support of my colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading the canteen staff, insisting on putting the overall situation first, obeying organizational arrangements, loving the front line, doing a good job in canteen management with my own practical actions, ensuring the normal work, and providing exquisite and delicious dishes and quality for the leaders and staff. We wholeheartedly serve Ningxia Golden Eagle Security Service Co., Ltd. with the concept of warm service. It has been well received by the leaders and colleagues in the operation area. The specific work in the past year is summarized as follows:
First, actively participate in ideological and political study, and strive to learn cultural, professional and technical knowledge. Go to work on time, abide by labor discipline and the rules and regulations of the canteen. At work, obey the work arrangement, cherish the collective finance and prevent food poisoning. In food cooking, we should strictly follow the food operation to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled; The complementary food is clean, the vegetables are finely cut, the side dishes are beautiful and beautiful, and the cooking is delicious and salty. Achieve high-quality and efficient service; Be kind to diners, speak kindly, don't swear, don't swear, unite as one and do a good job in the kitchen. Second, we can closely focus on the overall situation of work construction, raise awareness, unite comrades, care for others, do good deeds for leaders and employees, solve worries, and lay a solid foundation for the smooth completion of various tasks of the company. In terms of safety, we have strengthened the inspection of fire sources, paid attention to waterproof and leak-proof work, and carefully checked whether natural gas and doors and windows are closed when going to work to ensure safety.
Third, correct working attitude, be serious and responsible, work hard, do your duty in the post, abide by the working concept of "doing one thing and loving one thing", and build Ningxia Golden Eagle Security Service Co., Ltd. with the spirit of ownership. Although the canteen work looks unremarkable, in this case, I still tried my best and have no regrets. On the contrary, it strengthened my determination to do my job well and contribute to the company.
Fourth, pay attention to food hygiene, clean the kitchen, humbly listen to the reasonable suggestions of the leaders and colleagues in the operation area, and do everything possible to make the colleagues in the operation area carefully study and formulate the detailed dining menu in the canteen on the basis of eating well, constantly innovate new tricks, improve the meals of the leaders and colleagues, and let the comrades eat in their mouths and have fun.
Fifth, at work, I strictly abide by the canteen hygiene system and conscientiously implement the May 4th hygiene system. Strictly enforce 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. At the same time, the finished product 4 is stored in isolation; Raw and cooked, finished products and semi-finished products, food and sundries, food and natural ice. Environmental sanitation adopts four ways: fixed person, fixed object, fixed time and fixed quality; Scribing division of labor, clear responsibilities. Personal hygiene should include washing hands, cutting nails, taking a bath, having a haircut, washing clothes and changing work clothes. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Wash bowls, pots, cookers and floors regularly every day. Carefully wipe the dining room floor, dining table and dining car, place the seats neatly, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment of employees' homes.
Keep up with the company's goals, fully cooperate, obey the arrangement of the leaders in the operation area, strive for a new look, strictly abide by the operation area system, and win the greatest benefits for the company.
In the past year, I thanked the company leaders, colleagues and the leaders in the operation area for their constant encouragement, support and recognition of my work, which allowed me to play freely in my post and make achievements. In the future work, I will, as always, do my job well, be diligent and responsible, work hard, learn cooking theoretical knowledge and cooking skills, and strive to improve my professional quality and professional level, so that my work can reach a new level.
20__ is a busy and full year. Looking back on the work of the past year, I know my sense of mission, and there is still a lot of work to be done. We should make full preparations to keep up with the pace of the company. In the next 20__ years, I will try my best to advance and retreat with the company.
The above are some summaries of my work in 20__ years. Please correct me if there is anything wrong.
Chef's personal work summary model essay 4
I officially started work in _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ On the one hand, I search for information, get involved in the front line of the market, master first-hand information and make purchasing plans; On the other hand, according to the actual situation of the surrounding markets, initially determine the positioning of dishes and make recipes. Strive for accurate positioning, which can lay the foundation for the next operation.
With the concern and attention of the leaders, Bao Yue Hotel started trial operation. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes with the requirements of the guests, making the dishes more suitable for the market.
Since the trial operation, the reception targets have been group meetings, wedding banquets, banquet receptions of various specifications, and zero-point guests (mainly concentrated at the end of 65438+February). Revenue reached 6.5438+0.9 million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as inaccurate positioning of dishes and the design of dishes not determined according to the requirements of guests. With all kinds of problems and efforts to change and enhance the product image, we have ushered in a new year. The work plan for 20__ years is reported as follows:
First of all, in 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 food management and market customer survey. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.
Second, in the kitchen management.
Systematically integrate core competitiveness, standardize management level, improve market competitiveness with modern information means, and guide kitchen management with efficiency as the goal.
Third, in terms of personnel.
Professional skills assessment, survival of the fittest, please come in and go out and train regularly to improve the professional skills and professionalism of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.
Fourth, in the production of dishes.
Four-level control system and one-level control system are adopted, that is, dish chefs, stove chefs, waiters and waiters have the right to return goods if they have problems at the first level. Otherwise, everyone should bear the corresponding responsibility.
V. Acceptance and use of raw materials
We must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.
Six, in terms of food hygiene and safety, fire safety
1. Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety.
2, strictly implement the standard operating procedures, put an end to all kinds of accidents, to achieve safety in production, alarm bells ringing!
Chef's personal work summary model essay 5
The new year has come again. Looking back on the past year, I feel a lot. As a team leader, I have always been strict with myself, conscientiously obeyed the arrangement of the leaders, insisted on putting the overall situation first, and successfully completed the work for one year with the support of the leaders. In order to better complete my work in the new year, I summarized the work of the previous year.
At work, I served as the leader of the _ _ restaurant white case group, strictly observed the canteen hygiene system when cooking, and conscientiously implemented the "May 4th" hygiene system. In the case of setting an example, lead the whole group to prevent "illness 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"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "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 for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.
In the past year, I studied hard in culture, politics, business and technology. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. In the work, obey the work arrangement, cherish the 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 staple food, meet the quality requirements, uniform size, and master the temperature. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, unite as one and do a good job.
While being strict with myself, I also fulfilled the duties of a team leader, often organizing team members to learn cooking and pastry techniques, ensuring the quality of each process, and implementing the whole-process quality management diploma file. Check the food hygiene, urge the staff of this group to earnestly implement their post responsibilities, clean the whole contract hygiene area, cover cooked food, prevent flies and rats, and organize the finishing work before and after meals. Arrange the class work reasonably, strictly control the quality, color, fragrance and shape of the main and non-staple foods, point out and correct them in time if they do not meet the requirements, communicate with the team members frequently in life, master the class's thoughts and work, take the graduation certificate sample as an example, lead the class to do a good job in the class work, and ask for instructions and report in time when encountering difficulties or other circumstances.
Politically, I love my motherland, I love the China Communist Party, and I love socialism. In my work, I am diligent and conscientious, work hard, and actively perform the duties of the principal. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
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