Model essay on chef's personal work summary 1
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 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 future work can be better. My work for one year is summarized as follows.
In 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 operating conditions of restaurant dishes 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.
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.
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 worked out the feeding standard and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standard to ensure the stability of color, fragrance 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.
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.
A summary of the chef's personal works ii
I'm a chef in the logistics department. With the arrival of the second half of 20 years. Looking back on the first half of 20__, with the guidance of leaders and the support of my colleagues, as a chef, I have always insisted on setting an example, working in the front line of production, requiring every employee to strictly manage all aspects, from weekly meetings to teaching cooking, and instilling many new elements and catering knowledge into today's catering many times a month. Thanks to my efforts and everyone's efforts, we have guests who can dine in our park today.
I. Food safety
Food safety is the top priority of kitchen work, in order to deal with all aspects of food processing and ensure safe production. I divided every employee in the kitchen into hygiene responsibility areas, and let them be responsible for their own hygiene areas, food raw materials, storage containers and so on. The food inspector and I conduct unscheduled inspections.
Secondly, strengthen the supervision of classified management of food raw materials. Import and export of food raw materials; Kitchenware classified management, fixed position, adhesive tape positioning; Regularly clean the kitchen, fresh-keeping cabinets, freezers and other raw material storage places, and measure the temperature and humidity regularly.
Thirdly, in the active season of bacteria breeding, food inspectors from the logistics department are invited to regularly train kitchen staff, from the use of test paper to various standard disinfection methods, from standardized hand washing to the popularization of food safety knowledge, so that everyone can have a deeper understanding of food safety and raise the awareness of all staff to participate in food safety.
Second, the commercial aspect.
Under the guidance of the leader, I made a more reasonable business plan. For example, according to the characteristics of seasonal raw material supply, spring, summer, autumn and winter are introduced to save grain. For example, the prices of all raw materials in the market are rising, but the selling price of dishes should be kept at the original price. Therefore, we use ordinary raw materials to carefully develop excellent, fragrant, beautiful, Italian and fashionable low-priced dishes. For example, the monthly sales of stone pot, fungus and cabbage rank first. There are also staff meals to provide services for employees, and many healthy foods with meat and vegetables are also introduced when raw materials in the market are rising.
Third, management.
I strengthen quality education in combination with the actual situation of employees. No matter how busy you are every month, you should take time out for targeted cooking training, and often encourage them to read more, learn more and remember more in their daily work, so as to give full play to everyone's greatest potential in important jobs in the future. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and observing kitchen rules and regulations. Now we have formed a harmonious, high-quality, efficient and innovative team.
At one time, some employees did not understand our strict management. I remember a worker in the staff kitchen came to me and said that we were just cooking for the staff. Is it necessary to cut shredded potatoes so well? At that time, I told him clearly that it was necessary and told him the truth. First of all, from my own point of view, I strictly demand that I lay a good foundation in knife work, so that I can have greater development in cooking in the future. Employees can eat delicious cocoa rice every day, so that they can feel at home and serve the park more. In retrospect, this strict requirement was not in vain. What we see at present is a good team of chefs.
Fourth, product control.
The quality of dishes is the core competitiveness of restaurants. As a chef, I strictly control the quality. We have worked out the feeding standards and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, fragrance, taste, meaning and shape of each dish; We also listened carefully to the feedback from employees, front office attendants and guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; At the same time, we also modify the standard menu of buffet and table meal in a targeted manner, so that regular customers who come to eat can enjoy new dishes with different tastes.
After completing the above work, under the guidance of the Food and Beverage Department, I will reorganize and develop a new menu with photos in Heyuan Restaurant next year to ensure that it reflects the business characteristics of constantly absorbing many new elements in today's catering industry, thus forming our unique catering brand in Guanzhong New Garden and ensuring that repeat customers can taste new flavors of food every time.
Verb (abbreviation for verb) cost
Under the condition of ensuring product quality, reducing costs and benefiting customers is always our important goal. As a chef, I also summed up some new ways to reduce costs. For example, if you often go to the market for inquiry, you can make a more accurate price list of raw materials. Every inquiry brings back a lot of raw materials to reduce costs, keep abreast of the inventory situation, resolutely implement the principle of first-in first-out, and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes, and make the remaining raw materials of the main course into set dishes to reduce costs; Let every chef know the unit price of raw materials he uses, and estimate the value of raw materials every day, so that the cost control will be implemented on every chef. As soon as the monthly cost rate comes out, they will be informed whether it is high or low every month, so that all kitchen chefs can care about the cost and maximize the benefits.
Gain and loss of intransitive verbs
In the first half of these 20 years, I was in charge of both the chef and the chef in the kitchen. In the case of frequent meals from _ to _, during this period, we all worked overtime and successfully completed major reception tasks again and again with our own efforts and sweat. Thanks to our unremitting efforts and the brand of restaurants in the park, it has been recognized by school leaders, park leaders and customers. In addition, there are _ employees in our kitchen who are honored to have the opportunity to go out and study senior nutrition caterers this year, and have obtained the certificate issued by the Ministry of Labor and Social Security, which has laid a solid foundation for our future nutrition catering.
Personally, although I lost a lot of rest and even my family didn't accompany them for a few months, my efforts made me make a lot of progress in _ _ Park and my work was recognized by the leaders, which I think is worthwhile.
Because we don't have many high-end dishes featured in restaurants in the park now, I have never given up learning new cooking skills for me who love cooking and new cooking skills. In today's era of rapid development of catering, you may not be familiar with Yijing cuisine, from the earliest eight major cuisines to today's fusion cuisines, advanced foreign molecular gastronomy techniques and the most popular China Yijing cuisine this year. Let me give you a brief introduction. Yijing cuisine is based on dishes and uses freehand brushwork of Chinese painting to assemble China bonsai.
This year 1 month, I also got the opportunity to learn China Yijing cuisine. The short study period has benefited me a lot. After the study, when we meet an important reception, I also use some of them to give the guests a new enjoyment of sight, smell, touch and taste. While the guests are enjoying themselves, I think I will pass on what I have learned to my chef team, so that everyone can have greater development here. To sum up, in this year, through the joint efforts of the team, we have made remarkable achievements in kitchen management; Good results have been achieved in food innovation, food quality, cost control and staff quality improvement.
Of course, we still have some shortcomings, such as our most concerned operating income. We need to develop more good and cheap food to attract customers and maximize annual income, so as to increase income for the park. From this perspective, I deeply feel the challenge and innovation of shouldering the work. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.
On the occasion of saying goodbye to the old and welcoming the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of the first half of 20 _ _ _, and at the same time improve our working ideas, inspect new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in _ _ _. At the same time, I believe that with the guidance and help of leaders and everyone, our team will be able to seize the opportunity, meet the challenge and move towards the fruitful second half of the year!
A summary of the chef's personal works and essays 3
A year's time, with the rotation of the earth, immediately drew a perfect full stop. During this year, I received the training of the national four-level public nutritionist, went to Shanghai and Beijing to communicate with nutritionists all over the country, and studied face-to-face with domestic scientists, and achieved substantial results. In the kitchen, learn the basic knowledge of cooking workflow and catering with the masters, and discuss the shortcomings in the work with colleagues.
In _ _ years, I took the initiative to communicate with others in my personal contacts, and I was also willing to share my inner feelings and thoughts on a certain issue with others. In practice, I am familiar with every workflow and work details. The working speed has been obviously improved compared with the previous year. At the same time, it also brings some shortcomings in the work, such as: lack of common language in interpersonal relationships, lack of highlights to attract others, attention to details in work, and further strengthening of coping ability. In practice, we need to take courage and courage to break through and stay at the original work level. Looking forward to _ _ years, for individuals, the following measures are formulated to solve the shortcomings in this year's work.
Food and personal hygiene
Food safety is a topic of concern to Chinese people at present, and it is a chef's unshirkable responsibility to do a good job in food safety and hygiene. In _ _ _, food hygiene, tableware hygiene and food storage will be implemented according to certain work requirements. As for the sanitary contract area of the kitchen, I will take concrete measures to keep it clean and tidy.
In terms of personal hygiene, develop good living habits, cultivate one's own physical quality, and achieve "four diligence": shampoo, haircut, bath and manicure. On this basis, we should wash our hands and wash our clothes frequently. The positive interaction between personal hygiene and food hygiene is helpful to reduce the risk rate of food safety problems. Help to improve the image and quality of the department. It is helpful to promote the development of food safety in China in a scientific and healthy direction.
Practical operation work
The production of dishes is the most important thing in the actual operation, ensuring that the weight, quantity and quality of dishes are determined according to the work requirements, ensuring that the dishes are smooth and not chaotic, and the dishes are produced in the correct order. Ensure that there are not many seasonings, but a lot, so as to meet the needs of chefs. The picking time is controlled within a certain range and can be completed at one time. During the big order period, the delivery is more than usual, and in the off-season, the inventory should be kept in the usual state. While ensuring that small ingredients meet the needs of chefs, it is necessary to maintain the freshness of small ingredients.
Next year, I will go deep into the grassroots to learn some basic cooking techniques, integrate my usual learning ideas and knowledge, and share them with you.
interpersonal relationship
When I studied nutrition this year, I neglected the establishment of good interpersonal relationships. This is the biggest regret in my work this year, and this regret will be solved within a year of _ _ _.
In the process of side dishes, it is still necessary to avoid differences of opinion with the master. Then we must grasp a basic principle of dealing with problems: "solve problems first, then investigate the responsibility, don't care, don't complain, find problems in time and deal with them in time." In terms of interpersonal communication outside work, we should make a breakthrough on the original basis and actively establish a good interpersonal communication platform:
Achievement sharing: I am willing to share some common topics and some good ingredients with you. Actively communicate and discuss medical care.
Hobbies: I will cultivate common hobbies with you, such as singing, traveling, shopping, dressing up and sports activities.
Outdoor activities: I will exchange dinner with you and invite my old colleagues to my hometown.
_ _ is a year of both achievements and regrets. I realized the first step of my ideal success: with the training of teachers and the help of leaders. I will thank them with practical actions and use what I have learned to solve my own problem-interpersonal relationship, which is the biggest problem I left behind this year.
_ _ I believe I've been showing my talents for a year. After class, I will actively communicate with teachers to help you solve real problems. I believe I will perform better next year and make a major breakthrough on the original good foundation!
A summary of chef's personal work model 4
Time flies, another week has passed in a blink of an eye. Looking back on every day in the past, as a canteen worker, I feel deeply responsible. In order to do this work better in the future, the work of the past week is summarized as follows:
A, raw material management:
1. Keep the canteen raw materials intact, not afraid of long distance, enter the market, shop around, buy all kinds of nutritious food raw materials, ensure good quality and low price, let cadres and workers eat well and spend less money. For example, buy seasonal vegetables, freshly slaughtered pork, fresh peanut oil and so on.
2. Manage the raw materials of the canteen. Try to buy raw materials that are not easy to store every day, and plan to buy raw materials that are easy to store according to the consumption situation in previous years. Ensure that raw materials do not rot, deteriorate and waste, and save canteen expenses. At the same time, the raw material account of the canteen should be established to ensure that the account is consistent with the content.
3. Cook meals according to the number of people eating every day, and try not to leave leftovers or less leftovers.
Second, the service attitude:
We have done a lot of work in changing service attitude and improving service quality. Always adhere to the people-oriented service concept and adopt various service methods to provide convenience for cadres and workers as much as possible.
Third, the types of food:
We prepare delicious meals for cadres and workers according to the seasons and festivals, including jiaozi, making steamed buns, stewing cabbage, stewing potatoes and frying vegetables, so as to meet the requirements of cadres and workers as much as possible.
Fourth, health status:
In a positive and responsible attitude, do a good job in food safety and hygiene. Life service is more complicated, and the most fundamental job requirement is food safety. Therefore, we conscientiously implement the Food Hygiene Law, take the strengthening of food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results. Do a good job in food hygiene and "one wash, two flushes and three disinfections" of tableware, do not buy food without quarantine certificate and food hygiene license, and clean the kitchen once a week to prevent mosquitoes, flies, rats and other pests.
A summary of chef's personal work model essay 5
How time flies this year. Before you know it, it will be1February, and 20 years will finally come to an end. In the past year, as a chef in the logistics canteen of _ _ _ _ _ company, I actively performed my duties, gave full play to my ability, provided excellent dishes for the employees of _ _ _ _ _ company at work, and did a good job in the logistics of the kitchen.
Over the past year, under the leadership's requirements and management, I have successfully completed my work for 20__ years, and now I will summarize my situation in the past year as follows:
I. Self-management of work
In this year's work, I actively strengthened my self-requirements, strictly observed the work regulations, arrived at my post in advance and made early preparations to ensure that the canteen could be opened on time during employees' breaks.
At work, I attach importance to my own ability, while trying to complete the company's standards, while exercising and learning my own skills and skills, and better improve the quality and taste of dishes at work. The menu is also updated in time according to the seasonal situation, and new dishes are updated according to the preferences of employees by means of investigation and voting, so as to improve the diversity of canteens and meet the preferences of employees.
In addition, I also attach great importance to the sanitary conditions of the canteen. For this reason, in management, I attach importance to my own requirements, strengthen my own hygiene, and do a good job in managing the cleaning of the canteen. I will also disinfect the tableware and public areas separately to ensure that the cleanliness of the canteen can strictly meet the standards.
Second, learn and improve.
Working in the canteen, I attach great importance to food safety. I not only strictly study and update myself, but also discuss and communicate with other colleagues, and always insist on ensuring the safety and hygiene of canteen food. In addition, we have been strictly controlling the procurement of canteens, only selecting the freshest and best quality ingredients, and actively controlling the output and reducing waste in line with the company's plan for the number of people dining.
As a cook, I know that I always eat the same food. Although there are many combinations, I am always tired of eating. To this end, I also actively developed and learned many new dishes in my work. Although some of them were not accepted by everyone, most of them were recognized by colleagues.
Third, self-reflection
If you want to talk about work problems, you still have to choose vegetables. Considering the cost this year, I didn't care too much about the requirements of employees, which led to some employees eating less in the canteen recently. Therefore, in the future work, we should not only do a good job in cost control, but also listen to the ideas of employees, so that the canteen can get more praise!
Now, 20 years later, I believe that in the future, we will be able to do better and better, and make the canteen of _ _ _ company a good place for everyone to praise!
Five articles about chef's personal work summary;
★ Chef's personal summary report
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★ Chef's personal annual work summary
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★ Model essay on chef's personal work summary
★ 3 short articles summarizing the chef's personal work.
★ Latest chef's personal work summary template
★ In 2020, the chef's personal annual work summary selected 5 model essays.
★ 202 1 chef's personal annual work summary template
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