Hello I am XX store chef XX, nervous and busy 20xx has come to an end, looking back on this year's work there are many gains and experience. In order to work on a higher level this year, it is necessary to summarize the gains and losses of last year's work, the following summary of my work:
First, the overall review of the work
As an enterprise profitability is her first goal, "need to explain that the goal is not the purpose of the", only to achieve profitability is possible to achieve a year of four raises in order to fulfill the enterprise's commitment to the staff of the community and responsibility, profitability is also the enterprise's commitment to the staff and the community. Profitability is also the only law for the survival of the enterprise. As a service sector to provide customers with safe, clean, tasty food is our primary job, but at the same time we also bear the responsibility of generating revenue 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 and rest in the case of the best efforts to reduce costs, arrange safety training, we know that only safe to produce, save every penny is the enterprise's profits at the same time is also our own.
Second, 20xx I completed the following work
1, successfully take over the work of Huatian chef. 20xx April officially 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, their own Efforts to pay into the integration and cooperation with colleagues successfully completed the handover of 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 the new employees a good first image, and seek the opportunity to give its xx instill people and get along with people self-regulation and the law of patience. Focus on strengthening safety training, so far there has been no new employees trained in my office security accidents reported to the company.
4, branch all can handle their own engineering maintenance in addition to gas, are handled on their own, to ensure that the normal supply and demand for the branch and not because of their own work and give others trouble.
Third, 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 operation smoothly, the guards are satisfied, full of passion, unhappy when some slack, and later as far as possible in the work 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 less said to 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.
Fourth, about 20xx my plan is
1, seriously do a good job every day every item of work;
2, refine the safety, product, health measures to improve customer satisfaction;
3, strengthen education and training, strengthen the quality of staff, as far as possible to achieve the realization of the new staff 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 implementation of the discussion;
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, we must revolutionize the concept of changing strategies and change their own to adapt to the community with the changes in the age level of the staff, and look forward to this time next year, we are stepping on a new step to a higher level, and finally, sincerely hope that we can fight together with the twenty years of the war, thank you!
Chef annual personal work summary 2
A year's time immediately with the rotation of the earth drew a perfect end, in this year, accepted the GJ four-level public **** dietitian training, went to Shanghai and Beijing and the exchange of dietitians across the country, and Chinese scientists face-to-face learning, and achieved substantial results. In the kitchen, and masters to learn the workflow of cooking and the basic knowledge of catering, and colleagues to discuss the work on the shortcomings.
In 20xx this year, personal communication on the step forward to take the initiative to communicate with others, but also willing to communicate with others their inner feelings and thoughts on a certain issue. Practical operation, familiar with the workflow, work details. In the speed of work than the previous year has improved significantly. Achievements at the same time, but also brought some shortcomings in the work, such as: interpersonal relations face **** the lack of the same language, there is no a flash point to attract others, the details of the work need to pay attention to, the reaction ability to be further strengthened. Practical operation more to come up with the courage and boldness to break through still stuck in the original level of work. Looking forward to 20xx year, for individuals, to make the following approach to solve the shortcomings of this year's work.
Food and personal hygiene
Food safety is now the Chinese people concerned about the topic of food safety and hygiene work is to do a chef is obliged to do the responsibility. 20xx years, food hygiene, tableware hygiene, food storage will be in accordance with certain requirements of the work of the implementation, as for the kitchen hygiene area, I will take a specific approach to keep neat and clean.
Personal hygiene, will develop good habits, cultivate their own physical quality, to do the four diligence: diligent hair washing, diligent haircut, diligent bathing, diligent nail clipping. On this basis, to wash hands and laundry. Personal hygiene and food hygiene practice a positive interaction, which helps to reduce the risk rate of food safety problems. It helps to improve the image and quality of the sector. It helps to promote China's food safety towards a scientific and healthy development.
Practical operation work
The dishes produced work, is the most important practical operation work, to ensure that the dishes of the portion, quantity, quality according to the requirements of the work to determine, to ensure that the dishes out of the smooth and not chaotic, in accordance with the correct order of the dishes produced out of the dishes. Ensure that the seasoning is not too much, not too little, to meet the needs of the chef cooking. Collecting materials time control within a certain range, one-time collated. During the period of big orders, the collaterals should be more than usual, and during the off-season, the inventory should be kept in the usual state. Ensure that the small material to meet the needs of cooking masters at the same time, the freshness of the small material to be given to maintain.
The production of dishes, next year I will go into the grassroots to learn some of the basic cooking techniques, integration of their own concepts of learning and knowledge, and everyone together to communicate and share.
Interpersonal relations
In this year's study of nutrition at the same time, ignored the establishment of good interpersonal relations, is my biggest regret in this year's work, and this regret will be resolved in 20xx year.
In the process of allocating dishes, otherwise avoid disagreements with the masters. Then we have to grasp a basic principle of dealing with the problem: first solve the problem, after the responsibility, do not care, do not complain, timely detection of problems, timely treatment of the problem. In terms of interpersonal communication outside of work, make a breakthrough on the basis of the original, and actively establish good interpersonal communication platform:
Share the results: willing to exchange some *** with the same topic, share some of the good ingredients. In the body health care to make positive exchanges and explore.
Hobbies: Will cultivate with everyone **** the same hobbies, such as: singing, traveling, shopping, dress, sports activities.
20xx is a year of achievement and regret, I realized the first step of the ideal success: get the teachers training, get the leadership of the help. I will take practical action to thank them, with the knowledge of learning to solve their own problems interpersonal relationship problems, is the biggest problem I left this year.
20xx year I believe that he is a year to show his talent, after class I will be proactive with teachers to help everyone **** with the solution to the problems that exist in reality. I believe I will perform even better next year, and make a major breakthrough on the original good foundation!
Cook annual personal work summary 3
Time passes so fast ah? In the blink of an eye to the end of the year XX, this year there are laughter and quarrels, happy and troublesome, it is important to have more progress and growth, should be summarized this year's harvest, I have been in all aspects of the chef since I stepped into the world since the strict requirements for their own, and strive to improve their ability in all aspects, in order to enable them to adapt to today's social and educational development of the situation, the courage to anatomize their own, analyze their own, and face up to The chef's personal work summary, the chef's annual assessment of personal summary. In the study of culinary goals, he y understand the connotation of culinary goals, and can take the initiative to cooperate with the superiors, using the teachers to spread the good work. Previous 1 2 3 4 Next