Lead: In order to do a good job as a chef, we need to sum up our work frequently and constantly improve our working ability and working methods. Below, I have compiled a summary of the personal work of kitchen workers for you, hoping to help you.

Summary of Chef's Personal Work (1) Looking back on this year, my chef's career has gone through many detours and spent a lot of time and energy. Now I summarize my personal work in 20xx as follows:

First, too superstitious about the size of the platform.

Before my heart was higher than the sky, I always wanted to find a big platform and always wanted to enjoy the cool under the big tree. Choose a big platform and you can have a worry-free future. So I searched again and again. However, the facts are different. We find that every enterprise has its own advantages, and some aspects are not perfect. No matter whether we are in a large enterprise or a small enterprise, we should learn their advantages, so that we can face difficulties with the enterprise, because the work is completed by our own efforts. Always sit on this mountain and look at that mountain, and you will never accomplish anything. The size of the platform is by no means an absolute factor that affects a person's success. The key is how to work hard under the current platform, how to do your job well, and learn endlessly. Now I firmly believe that it is better to choose a platform than to be myself.

Second, things are not calm.

Think about your biggest weakness is your lack of maturity. Doing things by yourself is a bit emotional, and I often bring the emotions in my life to work. Impulsive and not calm enough. I like to make decisions on impulse. That you made a decision you regretted. Habit forms character, and character determines fate. I will get rid of this fatal smelly habit on the road in the future, and think twice before you do it.

Third, poor adaptability, not insisting on choice.

Poor adaptability to the environment. Don't force a choice. Often disturbed by external factors. I'm sorry I got mixed up with my new partner. My mind is too heavy. Sow in spring and harvest in autumn. Only by working hard in one place for a long time can the company reuse you and get better development. If work is like guerrilla warfare, if you work here for a month and there for a month, you will not get good results. It is purely a part-time job with no money. So tell yourself to stick to your choice.

"The road is long, Xiu Yuan, and I will go up and down." On the basis of summing up this year's experience and lessons, I will greet the arrival of next year's work with a more correct attitude and full enthusiasm, and strive for greater progress in next year's work.

Summary of Chef's Personal Work (2) 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.

First of all, in the positioning of dishes

Develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's food management and market customer survey. 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.

Second, 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.

Third, 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.

Fourth, 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 and causing unnecessary consequences.

V. Acceptance and use of raw materials

We must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.

The kitchen has done a lot in XX years, but there are also shortcomings, passion and helplessness. In fact, these are all jobs, and these are all lives. Instead of thinking about changing anything, think more about what you can change and make greater progress in your kitchen.

Personal summary of kitchen workers (3) 20XX years will soon pass. Looking back on the work plan of the previous year and all kinds of busyness in this year, the kitchen staff have made painstaking efforts, and everyone is trying to create surprises while completing the plan, but there are still some shortcomings that we need to sum up and make up.

I. Summary of this year's work:

1, strengthen internal training in the kitchen. According to the work summary of last year, the kitchen staff have poor working ability and weak working consciousness. It is necessary to strictly grasp the work service consciousness of new employees, strengthen their work skills and enhance their comprehensive ability.

2. Strengthen communication and coordination between the front and back offices to improve customer service. Open the kitchen and the front desk coordination meeting regularly, enhance the team consciousness and service consciousness of the Champs Elysé es staff, find and solve the shortcomings in their work, help each other and jointly promote the brand of the restaurant.

3, reasonable arrangement of personnel, comprehensive utilization of labor. In today's increasingly fierce competition and shortage of staff, we should make reasonable arrangements according to the existing staff in the kitchen, adjust the work content of employees in time and improve work efficiency.

4. Further standardize and clarify the kitchen reward and assessment system. In order to improve the work efficiency of kitchen staff, enhance the team's combat effectiveness and cohesion, improve the overall level and quality of employees, and cultivate employees' positive work attitude, the reward and assessment scheme for employees has been further refined.

5. As always, do a good job in the "five-routine method" and hygiene work in the kitchen. Kitchen hygiene and the "five-routine method" work have always been one of the focuses of kitchen work, and kitchen staff continue to implement them. In the hotel's star self-examination, it was praised by the hotel leaders, and it was also rated as the "five-routine method" demonstration kitchen of the western food department.

6, reflect the restaurant brand, highlighting personalized service. In the service on weekdays, the front and back offices cooperate with each other, and there is no lack of personalized service and special treatment for special guests. There are nutritious meals for pregnant women over two months, as well as personalized dishes for frequent customers who like food for a long time.

7, adhere to the coordination of the kitchen. Strictly control the quality of products, ensure that any finished or semi-finished products in this kitchen meet the standards, and improve the service and quality of the department.

8. Successfully complete the mooncake sales task. The annual moon cake sales work focuses on sales by kitchen staff. Although the sales ability of kitchen staff is weak, after more than two months' efforts, the task has been successfully completed.

9. Various festivals have colorful food activities. From the Chinese-western mix-and-match package to the classic buffet bar, from the warm Mother's Day package to the Christmas dinner, it brings guests not only delicious food, but also surprise and satisfaction.

10. Create excellent western food with Nanyuan characteristics. The kitchen has been innovated and developed, and many western-style dishes that are deeply loved by guests have been developed. In the province's cooking skills competition, won a number of gold medals and special prizes, winning honor for the hotel.

These are inseparable from the joint efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but we should think more about our shortcomings. In today's fierce competition, how to create more achievements tomorrow requires our joint efforts. In the new year, we will face difficulties together, challenge the future together and create a better tomorrow.

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