# Work summary # Introduction Writing a work summary should be done in the first person. That is, it should be written from the perspective of the unit and the department. Expression to narrative, argumentative, supplemented by description, can be sandwiched between narrative and discussion said. Summary should be written with theoretical value. On the one hand, to grasp the main contradictions, whether to talk about achievements or problems, do not need to be all-inclusive. On the other hand, the main contradictions for in-depth analysis, such as talking about achievements to write clear how to do, why do so, how the effect is, what is the experience; talk about the existence of the problem, to write clear what the problem is, why this problem, what is the nature of its lessons. Such a summary, in order to reflect on the work of the previous paragraph, and from perceptual understanding to rational understanding. The following is a summary of the work of the channel for you to organize the "chef personal year-end summary of the beginning how to write", thank you for reading!

Part I

Hello I'm xx store chef xx, nervous and busy xx has ended, review this year's work there are many gains and experience. In order to work this year to a higher level, summarize the work of last year's gains and losses is necessary, the following summary of my work:

A work of the overall review

As a business win is her first goal "need to explain the goal is not the purpose", only to achieve a win before the possibility of realizing the four raises a year in order to fulfill the enterprise to the staff of the community and responsibility, win is also the survival of the enterprise. Profitability is also the law of survival. As a service sector to provide customers with - safe, clean, tasty food is our primary work, but at the same time we also bear the responsibility of generating income for the enterprise, the responsibility to save money, a year after the branch of all employees and leaders of the *** with the efforts of the store to achieve the double standard.

In the efforts to generate revenue at the same time we do not forget to save and safety education, the department throughout the year to safety and savings throughout the work, in order to ensure the quality of work, does not affect the customer service and staff work - rest in the case of the best efforts to reduce costs, and to arrange for safety training, we know that only safety can be produced, save every penny of the enterprise's profits at the same time as well as our own.

Two xx year I completed the following work

1, successfully take over the work of Huatian chef. xx April formally took over the work of Huatian kitchen department, because of my own strong personality, desire for militarized management of all things hope that others can obey their own, as well as cleanliness, so they are still a little worried about it, but I believe that I eventually in the leadership of the help of their own hard work and pay Integration and the cooperation of colleagues successfully completed the handover of the work, the first three months of personnel, revenue, gross profit have remained stable.

2, the preparation of the staff rotation training. Now, in addition to a kitchen department, the rest of the people at least skilled operation of the production area of the two jobs, "not including the bar".

3, the training of new employees. Since April last year to the end of September, to receive the training of new employees in all stores 25 new employees, with the help of the leadership in accordance with the "New Employee Training Program" one by one and as far as possible to arrange for skilled staff one-on-one training, but also pay attention to new employees a good first image, and seek the time to give its brainwashing to inculcate people and get along with the law of self-regulation and forbearance. Focus on strengthening safety training, so far there has been no new employees trained in my office safety accidents reported to the company.

4, the store all can handle their own engineering maintenance in addition to gas, are handled on their own, to ensure that the normal supply and demand of the branch and not because of their own work and give others trouble.

Three due to various reasons are, so that my work there are some problems

1, easy to bring personal emotions to work, when the mood is good operating smoothly, the guards are satisfied, full of passion, unhappy when some slack, and later in the work as far as possible to overcome these conditions.

2, the staff's sense of hygiene needs to be improved, decontamination and the source of kitchen miscellaneous stove head hygiene is in progress.

3, poor self-control. I remember Hong Shao told me a sentence: to do a good job of management to manage themselves. The company's training courses, development training in the performance of the hope that we understand, I can say that I know, understand, also understand, just too many times I indulged themselves, did not restrain themselves, in the future work and life in the management of their own.

Four about xx my plan is

1, seriously do a good job every day every item of work;

2, refine the safety, production, health measures to improve customer satisfaction;

3, strengthen education and training, strengthen the quality of staff, as far as possible to achieve - new employees one-on-one training;

4, self-restraint, standardize the management. Continuously adjust the staff position training;

5, at the end of this month for saving gas and, gross profit control of the detailed plan submitted to the branch manager **** with the discussion of the implementation;

6, learn more about other things, enrich themselves.

Practice has proved that, with the increasing competition in the market, we can not just stay in the past ten years and the Asian Games results, first of all, to revolutionize the concept of the age level of the staff with the changes in the change of strategy and change their own to adapt to the community, and look forward to this time next year, we all stepped on a new step to a higher level, and finally, sincerely hope to be able to fight with you all together for twenty years, thank you!

Part II

The new year is coming, looking back at the past year, a lot of feelings. As a team leader I have always been strict with themselves, seriously obey the leadership arrangements, adhere to the overall situation, in the leadership of the support of the successful conclusion of the year's work. In order to better complete the work in the new year, I summarized the work of the previous year.

On the job, I served as the head of the white case group of the Xuehai restaurant, cooking on the strict compliance with the canteen health system, and conscientiously implement the health "five-four" system. Lead by example, lead the whole group, strict implementation of the "Food Sanitation Law", to prevent "disease enters by the mouth", to prevent food contamination and harmful substances to the diner's harm, to protect the health of the diner. Finished products are stored in "four segregation"; raw and cooked segregation; finished and semi-finished products segregation; \XinYun NC\food and sundries, drugs segregation; food and natural ice segregation. Environmental health to take "four" approach: fixed people, fixed things, fixed time, fixed quality, delineation and division of labor, responsible for; personal hygiene to do "four": diligent hand washing, nail clipping; diligent bathing, haircutting; diligent washing of clothes, bedding; diligent change of overalls laser engraving machine\. Laser engraving machine \. Place food cabinets, shelves always keep clean, no mold, rodent stains. Every day regularly rinse the operating room stove and ground, carefully wipe the restaurant floor and tables and chairs, strictly ensure that the operating room floor, doors, windows, glass and the surrounding environmental health.

In the past year, I strive to learn cultural, political, business, technical knowledge woodworking engraving machine. Establish and enhance the idea of serving the people. Commute to and from work on time. Observe labor discipline and all the rules and regulations of the canteen, and strive to complete their work. Work, obey the work deployment, care for collective property, do a good job of collective and personal hygiene, to prevent food poisoning. 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 clearly. The side dishes are beautiful, colorful and nice, and the stir-fry dishes are tasty, salty and bland. In the service, to achieve high quality, high efficiency, to the dining staff, kind attitude, speak and gas. Do not speak foul language, do not curse, unity, good food work.

In the strict requirements of their own at the same time I have also done a good job of a team leader's duties, often organizing the team to learn cooking, pastry technology, to hold the quality of each process, the implementation of the whole process of quality management diploma file. Check meal hygiene, supervise the personnel of this group to seriously implement the duties of the post, clean up the sanitary lot of the package, do now cooked food with cover, fly, rodent and organize the end of the work of finishing before and after the start of the meal. Reasonable arrangements for the work of the class, the cut and cooking processed food quality, color, flavor and shape of the main and side food for strict control, not in line with the requirements of the should be pointed out and corrected in a timely manner in the life of the group often communicate with the staff, grasp the class of personnel thinking and work, set an example sample diploma, leading the class to do a good job of the class work, encountered difficulties or other circumstances timely report.

In political thought I love the motherland, love China **** production party, love of socialism; in the work I am diligent, conscientious and responsible, hard-working, and actively fulfill their work responsibilities successive principals. Looking forward to the new year I will be more times the efforts and greater enthusiasm strictly under the guidance of the leadership to complete their own work.

Part III

Looking back to 20xx year, under the support of leaders and colleagues, as a chef, I always insist on leading by example, high standards, strict requirements, unity. To provide customers with exquisite dishes and quality service; to realize the economic and social benefits of the hotel, diligent and conscientious. Now the specific work of the year is summarized as follows:

First, business: I am under the guidance of the leaders of the brainstorming, the development of a more reasonable business plan. Such as: according to the customer's consumer psychology, we launched some green food and wild food; according to the seasonal supply of raw materials features, we launched some dishes with farmhouse characteristics, but also provide guests with seasonal characteristics of the flower tea and so on.

Second, management: people-oriented, I combined with the actual situation of the staff, the staff regularly targeted culinary training, and often motivate them to do a good job. After efforts, the overall quality of the staff to improve, such as focusing on instrumentation, comply with kitchen rules and regulations to continuously improve their culinary skills, and even some employees have begun to try to make their own new dishes. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality: the quality of dishes is the core competitiveness of the hotel catering to survive and develop. As a foreman, I set an example by assisting the head chef to strictly control the quality of the dishes produced. We have made a material standard for each dish and the production of a single program, cooking in strict accordance with the standard implementation, to ensure that each dish color, aroma, taste stability; we also listen carefully to the dining room surface staff and guest feedback, summarize each meal of the dishes out of the problem, and in the daily meeting in a timely manner to the staff to analyze the shortcomings of the kitchen; we also often add new dishes to ensure that repeat customers each time you can taste new!

Four.

Fourth, health: strict implementation of the "xx", seriously grasp the food hygiene and safety work, grasp the various aspects of food processing. According to regulations, each employee must be responsible for their own health area, at the same time, by me to carry out occasional inspections. We use all the power available to ensure food hygiene and safety, to prevent customers from food poisoning, resulting in unnecessary consequences.

Fifth, the cost: in the case of ensuring the quality of dishes, reduce costs and benefit customers, is always an important goal in our pursuit. As a chef, I also summarized some new ways to reduce costs. Such as: master the inventory situation, resolutely implement the "first in, first out" principle, the inventory of longer-term raw materials sold out as soon as possible; the development of no-cost dishes, the main course of the remaining raw materials into a tray-style dishes to reduce costs; also let each employee know the unit price of the raw materials used by their own daily estimate of the value of the raw materials used, so that cost control to each employee. Control is implemented to each employee, so that all kitchen staff are concerned about the cost, so as to achieve efficiency.

In summary, in this year, through the team's *** with efforts, we have achieved significant results in the kitchen management; in the dish innovation, dish quality, cost control, staff quality improvement and other aspects of the results are quite high. Of course, we also have deficiencies, from this event, I also feel y the challenging and innovative work I shoulder. In the future, I will certainly lead my team to constantly accept the challenge, the courage to innovate, cooking more exquisite dishes.

On the occasion of the resignation of the old and welcome the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20xx, and at the same time, we should improve our own work ideas, examine new dishes and accelerate the innovation of dishes, so as to seek to create better economic and social benefits in 20xx.

However, I believe that under the guidance and help of all leaders and colleagues, our team will be able to seize the opportunity, meet the challenges, and move towards a rewarding 20xx!