By summing up, people can turn scattered and superficial perceptual knowledge into systematic and profound rational knowledge, and thus draw scientific conclusions. The following is a summary essay on the work experience of the canteen pastry chef I brought to you, hoping to help you!
pastry chef's experience-
The new quarter is coming again. As a pastry chef, 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 of the last quarter with the support of the leaders.
at work, obey the work allocation, take good care of 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 the staple food meet the quality requirements, the size is even, and master the temperature.
Spring is the most challenging season for food workers, and all kinds of epidemic viruses are rampant in this season. We strictly implement the Food Hygiene Law to prevent "diseases 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"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; Personal hygiene achieves "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks. Wash the cookware and floor in the operation room regularly every day, carefully wipe the dining room floor and tables and chairs, and strictly ensure the sanitation of the floor, doors and windows, glass and surrounding environment in the operation room.
get to and from work on time. Abide by labor discipline and all the rules and regulations of the canteen, and strive to complete my job.
at work, I am diligent, conscientious, hard-working and actively perform my duties. Looking forward to the future, I will work harder and more enthusiastically to complete my own work under the strict guidance of the leaders.
pastry chef's experience 2
as an important department of logistics service in the school, serving the teachers and students well is the main task of canteen work. How to do this work well with high standards and high quality is indeed the highlight of canteen management, but as a chef, you should be a good assistant.
first, do a good job in ideological work. Over the past year, under the leadership of the person in charge of the canteen, I have earnestly studied the chef's professional knowledge, paid attention to the combination of theory and practice, tried to be a good chef's assistant, actively learned the canteen-related knowledge from the chef, mastered the operation skills, and made a good job with the goal of creating first-class dishes and providing first-class services.
in the past year, I have strictly abided by the canteen hygiene system, and seriously implemented the "May 4th" hygiene system. Lead by example, unite colleagues, strictly implement 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. The storage of finished products is subject to "four isolation"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is isolated from natural ice. Environmental sanitation adopts the "four-fixed" method: personnel, materials, time and quality, division of labor, and responsibility; Personal hygiene achieves "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks. Wash the cookware and floor in the operation room regularly every day, carefully wipe the dining room floor and tables and chairs, and strictly ensure the sanitation of the floor, doors and windows, glass and the surrounding environment.
Third, strictly follow the canteen schedule, and make careful arrangements to help the chefs in order to ensure that the dishes are not repeated.
Fourth, study 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 all rules and regulations of the staff canteen, and strive to complete their own work. At work, obey the deployment of work, take good care of 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 sure that the staple food produced meets the quality requirements, with uniform size and well-controlled temperature. Non-staple food should be picked, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the color is beautiful, the cooking is delicious and the salt is moderate. In terms of service, be high-quality and efficient, and be kind to the diners and speak kindly. Don't swear, don't swear, unite as one, and do a good job in the canteen food.
5. Be strict with yourself, fulfill the duties of helping the kitchen well, often learn cooking and pastry skills from colleagues, control the quality of each process, and implement quality management throughout the process. Check the food hygiene, urge the staff of this class to earnestly implement their post responsibilities, clean the sanitary areas of all-in-one contracts, cover the cooked food, prevent flies and rats, and organize the finishing work before and after meals. Arrange the work of the class reasonably, strictly control the quality, color, flavor and shape of the main and non-staple foods cut and cooked, point out those that do not meet the requirements, correct them in time, and communicate with colleagues frequently in life.
6. Abide by the post responsibilities of the chef in the canteen. 1. Be responsible for the selection and washing of dishes in the canteen, and assist the chef to finish the cooking of each meal and order.
2. Ensure food safety and quality. Have the right to refuse to use toxic, moldy and other food raw materials and report them in time.
3. Be responsible for food sample retention and registration.
4. Work with other kitchen staff to do a good job in environmental sanitation, tableware cleaning and disinfection in the canteen.
5. Complete other tasks assigned by the chef.
6. Complete other tasks arranged by the park leaders.
In a word, I have made some achievements in the work of helping the kitchen in the past year, but there are still some shortcomings. I will strengthen my business knowledge learning in my future work, further master my operational skills, do my work better and achieve better results to satisfy everyone.
pastry chef's experience 3
how time flies! It's the end of recent years, and I've been working in the canteen for a year and a half in a blink of an eye.
Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and under heavy work pressure. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my work in the future can be better, and my work for one year is summarized as follows.
First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out problems and giving me valuable suggestions, such as salty food, too oily food, heavy color, etc. At the same time, I quickly and deeply realized the shortcomings in my work and corrected them in time.
Secondly, I strictly abide by the canteen hygiene system at work and conscientiously implement the "May 4th" hygiene system. Strictly implement 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 storage of finished products is subject to "four isolation"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is isolated from natural ice. Environmental sanitation adopts the "four-fixed" method: personnel, materials, time and quality, division of labor, and responsibility; Personal hygiene achieves "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks. Wash the cookware and floor of the operation room regularly every day, carefully wipe the floor of the restaurant and the Bowl Ash, and strictly ensure the sanitation of the floor, doors and windows, glass and surrounding environment of the operation room.
during this year, I worked hard to learn cultural, professional and technical knowledge. Go to work on time. Abide by labor discipline and all the rules and regulations of the canteen, and strive to complete my job. At work, obey the deployment of work, take good care of 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 the staple food meet the quality requirements, the size is even, and master the temperature. Non-staple food should be picked, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the color is beautiful, the cooking is delicious and the salt is moderate. In terms of service, be high-quality and efficient, and be kind to the diners and speak kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
To sum up this year, I am diligent, conscientious, hard-working and actively perform my duties. Looking forward to the new year, I will work harder and more enthusiastically to complete my own work under the strict guidance of the leaders.
pastry chef's experience 4
The new quarter is coming again. As a pastry chef, 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 of the last quarter with the support of the leaders.
at work, obey the work allocation, take good care of 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 the staple food meet the quality requirements, the size is even, and master the temperature.
Spring is a challenging season for food workers, and all kinds of epidemic viruses are rampant in this season. We strictly implement the Food Hygiene Law to prevent "diseases 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"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; Personal hygiene achieves "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks. Wash the cookware and floor in the operation room regularly every day, carefully wipe the dining room floor and tables and chairs, and strictly ensure the sanitation of the floor, doors and windows, glass and surrounding environment in the operation room.
get to and from work on time. Abide by labor discipline and all the rules and regulations of the canteen, and strive to complete my job.
at work, I am diligent, conscientious, hard-working and actively perform my duties.
Looking forward to the future, I will work harder and more enthusiastically to complete my own work under the strict guidance of the leaders.
pastry chef's experience five
leaders and colleagues: serve everyone wholeheartedly! First of all, I would like to thank the leaders of the Food and Drug Administration and the Education Bureau for providing us with such an opportunity to exchange experiences. We will make full use of this opportunity, learn from our brother schools with an open mind, constantly strengthen and improve our canteen work, and strive to raise our canteen work to a new level.
at present, there are about * * * classes in our school, and there is a canteen in our school.
Next, I will give you a report on the canteen work in our school. The topic of the report is, please criticize and correct the inappropriate places.
as we all know, "food is the most important thing for the people", and "eating" is more important than "living" for students who leave home. Vocational education center is a special school, and the consumption structure of students is very complicated, which brings many problems and difficulties to the management of our school canteen, because the safety of students' hygienic diet is related to the health of students, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. In order to solve these problems, school leaders made bold innovations and wise decisions: take back the outsourcing right of canteens and change it to "unified management of schools and management of schools". So how to run the new canteen, how to strengthen the management of the canteen, and how to serve the education and teaching of the whole school? With these problems, we first went to Lulong Vocational Education Center and Luanxian No.1 Middle School, which have advanced canteen management, for investigation and study. Through investigation and study, we found that there are many advanced experiences in the management of school canteens in brother schools that are worth learning and learning from. Based on our own actual situation, after repeated discussion and research, we issued the Decision of Qinglong Vocational Education Center on the Operation Method of School Canteen, and determined that "we should adhere to the concept of caring for teachers and students, paying attention to details and serving and educating people; Take green, safe and high-quality products as the goal; The management orientation of the canteen is to make teachers and students eat well and make ends meet. 1, with many students and faculty members. Since the boarding students have been running for one semester, under the correct leadership of the school leaders, with the strong support of various offices, with the cooperation and assistance of all the class teachers, with the understanding of the teachers and students of the whole school and the concerted efforts of all the staff in the canteen, we have been responsible for everything, with rules to follow, well-documented and supervised. We mainly handle the "eight customs"
First, establish and strengthen the rules and regulations.
sound rules and regulations are the basis for implementing scientific management. In order to make the canteen reform in our school successful, the canteen work has been standardized, standardized and scientific from the beginning. Before the operation of the new canteen, the school formulated a series of supporting systems to ensure the smooth operation of the canteen after the reform. These systems mainly include,,, and so on. The formulation and implementation of these systems ensured the healthy and orderly operation of the new canteen in accordance with the prescribed actions from the beginning.
(Establishment of various organizations) On September 1, 2112, after the canteen was officially put into operation and management, we strictly implemented the Food Hygiene Law of the People's Republic of China, the Regulations on School Hygiene and other laws and regulations. On this basis, referring to the provisions of relevant national documents, the canteen management and office formulated, refined and promulgated a series of related systems according to the actual situation of our school, further clarifying the post responsibilities and food hygiene operation procedures. * * * Formulated 25 rules and regulations, which have been bound into a book.
We insist on holding a special meeting for canteen staff every month to focus on studying and discussing the implementation of various rules and regulations and safety education.
In the first half of the year, * * * organized canteen staff to study the Food Hygiene Law of the People's Republic of China twice, which improved the ideological understanding of each staff member as a whole. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of the canteen, and strive to make the basic management work solid and comprehensive, so that everything is standardized at all times.
in the food hygiene work, we should focus on "three defenses" (anti-poisoning, anti-poisoning and anti-virus). Up to now, the management of canteen personnel has basically achieved sound system 2, with measures in place and strict management, and whoever has problems will be responsible. In order to prevent all management systems from becoming a mere formality, the system has been implemented. On the one hand, on the basis of organizing all the staff to study various management systems, the canteen has conducted intensive skills training for all the staff. This year, we conducted two simulated fire-fighting drills, and also conducted several drills on personal skills according to the requirements of different positions. Another