Want to know how chef self-evaluation? In fact, this is not difficult, below I share with you some chef self-evaluation sample, I hope to be able to give you some help.

Chef self-evaluation essay:

We have gone through the diligent cultivation of 2013, after our continuous exploration, progress, innovation and development, a year, we face the competition and pressure of the market, the same boat **** JI, always adhering to the core value of the hotel to honor customers with the heart to treat customers with sincerity, in order to create a first-class as the goal of a good reputation and quality service has won wide acclaim. The service has won wide acclaim and driven the development of the entire hotel industry.

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, and 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.

I work as a six-floor cold dishes group leader, cooking in strict compliance with the canteen health system, seriously implement the health "five-four" system. Lead by example, lead the whole group, the 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 the "four segregation"; raw and cooked segregation; finished and semi-finished products segregation; food and sundries, drugs segregation; food and natural ice segregation.

Environmental health to take the "four" approach: fixed people, fixed things, fixed time, fixed quality, delineation and division of labor, the responsibility; personal hygiene to do the "four": diligent hand-washing, nail clipping; diligent bathing, hairdressing; diligent washing of clothes, bedding; diligent change of work clothes. 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, windows, glass and the surrounding environmental health.

In the past year, I strive to learn culture, business, technical knowledge. Establish and enhance the idea of serving the people. On time to and from work. Observe labor discipline and all the rules and regulations of the canteen, and strive to complete my 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 kitchen 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 techniques, to hold the quality of each process, the implementation of the whole process of quality management. Check the food hygiene, supervise the group personnel to seriously implement the duties of the post, clean up the sanitation lot, do now cooked food with a cover, fly, rodent and organize a good meal before and after the end of the finishing work. Reasonable arrangements for the work of the class, the cut and cooking processed food quality, color, aroma, taste and shape of the main and side food to carry out 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, lead by example, lead the class to do a good job in the class work, encountering difficulties or other circumstances timely report.

Chef self-evaluation essay:

Looking back on the year XX, under the guidance of the company's leadership and the support of various departments, adhere to the example of high standards, strict requirements, unity and lead the kitchen department of all employees, in order to provide customers with delicious dishes, hardworking, conscientious and diligent. Now the year's work is summarized as follows:

First, the operation:

1, under the guidance of the head office in October, set up a "product development team".

2, according to the customer's consumer psychology, the introduction of some green food and wild food, in response to the "green food concept", and also gained some good market response.

3, in response to market demand, with the cooperation of the purchasing department, we added raw materials and products suitable for the needs of guests.

Second, management:

1, people-oriented management basis, timely understanding of the staff thought dynamics and staff needs, in XX department staff compared to the same period last year, relatively stable; also for the opening of the new bridge store staff preparation played a role in supporting.

2, combined with the actual situation of the staff to strengthen the quality of education, targeted culinary training for employees, the overall quality of the department staff has improved, and developed a number of middle and senior management.

3, according to the company's operational needs, and gradually in accordance with the "six laws" to improve the department's relevant management systems and processes, and strengthen the safety operation of the training and publicity.

4, the staff cafeteria to strengthen the requirements of the chef, from the opening of the night sky, the variety of dishes, flavors, etc. have been greatly improved, but also to improve the company's benefits to employees.

5, the staff dormitory in the health, safety, neighborhood in the second half of the year to strengthen the management, through the supervision and inspection of various departments, especially the dormitory health management have been greatly improved.

6, the company's spirit of the meeting and instructions to the team to communicate in a timely manner, closely follow the company's program.

Third, quality:

1, the quality of the dishes produced is the focus of the work of the kitchen department, listen carefully to the views of the business sector and guest feedback, summarize the issue of production, such as dish insulation to take the requisition of the dish cover, the dish ladder to improve the roll-up curtains, the speed of production through the Department of timely communication with the Ministry of Business and adjustment of the relevant processes, there are clutter and so on, through the improvement of the hardware and the day-to-day management of the requirements of the last year's On the basis of strengthening the stability and improvement.

2, urged managers to participate in the acceptance of raw materials management, in terms of quality and quantity have been improved to a certain extent, but also for the production of raw materials requirements laid the foundation for quality.

Fourth, health:

1, grasp the food hygiene and safety work, good food processing of all aspects, and the establishment of a responsibility system.

2, the provisions of food ingredients must be categorized and stored, respectively.

3, each team to carry out the fresh cupboard, freezer and other raw materials storage and work areas are also regular or irregular health cleanup.

4, tableware for regular or irregular disinfection and bleaching.

V. Cost:

1, in the case of ensuring the quality of dishes, raw materials, quality, price and other supervision, and timely communication with the Purchasing Department, in order to control and reduce costs as much as possible. Also summarized some cost reduction methods. Such as: grasp the inventory situation, resolutely implement the "first-in-first-out" principle, the longer the inventory of raw materials sold out as soon as possible; according to the business needs of the procurement of raw materials and so on.

2, the internal regulation of water, electricity, gas, oil, raw materials and energy to reduce the loss of good results.

Sixth, there are shortcomings: such as the kitchen department health management, new product development, "six" implementation and implementation of the law are deficient.

On the occasion of the resignation of the old and welcome the new, the kitchen department will be on the basis of XX year, under the guidance of the company, continue to strengthen business management, quality and hygiene control and cost control, and at the same time to improve their own way of thinking, combined with the "R & D team" resources, to examine new dishes, accelerate the innovation of dishes, and then in XX year to create a better The benefits.

Chef self-evaluation essay:

We all work together, positive struggle, in the completion of the plan at the same time also created a surprise, but there are shortcomings we need to summarize and make up.

First, XX year work summary:

1. Strengthen the kitchen internal training. According to the previous year's work summary, the kitchen staff work ability is poor and the phenomenon of poor work consciousness, pay close attention to the work of the new staff service consciousness, strengthen the job skills, enhance the comprehensive ability of the staff.

2. Strengthen the front and back of the communication and coordination, enhance customer service. Regularly open the kitchen, front desk coordination meeting, enhance the Champs staff team awareness and service consciousness, find and solve the deficiencies in the work, front and back of the desk to assist each other, *** with the efforts to enhance the brand of the restaurant.

3. Reasonable arrangement of personnel, integrated use of labor. In today's increasingly competitive, tight personnel, according to the kitchen of the existing staff for its reasonable arrangements, integrated use, timely adjustment of the work of the staff, enhance the efficiency of the staff.

4. Further standardize and clarify the kitchen reward assessment system. In order to enhance the efficiency of the kitchen staff, enhance teamwork and cohesion, improve the overall level and quality of staff, and cultivate a positive attitude towards work, the staff incentives and assessment of the program to make further detailed provisions.

5. As always, do a good job in the kitchen "five laws" and hygiene, kitchen hygiene and "five laws" work has been one of the focus of the kitchen work, kitchen staff to carry out the implementation of persistent. In the hotel star review self-inspection, by the hotel leadership praise, but also was named the Western Department of "five law" demonstration kitchen.

6. Embody the restaurant brand, highlighting personalized service. In the weekday service, the front and back of the desk *** with the cooperation, no lack of personalized service, special treatment of special guests, which has been developed for pregnant women to produce more than two months of nutritional meals, there are preferred food for the regular customers long-term production of personalized dishes and so on.

7. adhere to the coordination of the kitchen work. Strictly control the quality of the output, to ensure that any finished or semi-finished products from the kitchen out of the standard, to enhance the department's service and quality.

8. Successfully complete the moon cake sales task. The annual moon cake sales kitchen staff work together, focusing on sales, although the kitchen staff's sales capacity is weak, but after more than two months of hard work, the successful completion of the task.

9. Various festive food activities are colorful. From the Chinese and Western mixed set menu to the classic buffet bar, from the Mother's Day warm set menu to the Christmas dinner, to bring guests not only food, but also more surprises and satisfaction.

10. Create excellent Western dishes with Nanyuan characteristics. Kitchen internal innovation and development, the development of a number of guests loved by the Western snack dishes; in the province's culinary skills competition repeatedly won the gold medal, the special gold medal, for the hotel to compete for honors.