Time flies, we are busy, and inadvertently it will be the end of the year. Looking back on this extraordinary year, there were laughter, tears, growth and shortcomings. It's time to sum up this year's gains and losses and lay the foundation for next year's work. In order to avoid the anguish that you can't write the year-end summary, the following is the personal work summary of the assistant chef at the end of the year (selected 5 articles), which is for your reference only and I hope it will help you.

Head Chef's Year-end Personal Work Summary 1 As a canteen, it is naturally inseparable from diet. Eating is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As managers, we should pay more attention to the diet of employees and leaders to ensure the physical and mental health of each colleague.

After 20xx years of hard work, a new year has come. Looking back on the past year, I feel a lot. As a chef, I have always been strict with myself, seriously obeying the arrangement of the leader, insisting on putting the overall situation first, and successfully ending my work for one year with the support of the leader. In order to better complete my work in the new year, I summarized the work of the previous year.

The work of the canteen involves some specific problems such as eating and drinking, and is considered as a "thankless job". In this case, I don't regret it. Although I have done a lot of work and can't be recognized by everyone, I try my best to do all kinds of services. Strengthen all aspects of management, constantly create good service conditions for everyone, and lay a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing modes, changing service attitudes and improving service quality.

I always adhere to the people-oriented service concept, adopt various service methods, provide convenience for everyone as much as possible, and make eating in the canteen feel at home. The tasks undertaken by the canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the vital interests of employees. Therefore, under the strong leadership of the office leader, I insist on internal unity and cooperation and improve quality service. Especially since the beginning of this year, the dining hall has a large number of people, few people and a heavy workload. In order not to affect the normal work operation, I can obey the arrangement of the leader and go all out to do the canteen work regardless of the conditions.

In dining, I didn't stop at the general level of letting everyone have enough to eat, but worked hard on service attitude and food quality in strict accordance with the requirements of company leaders. At present, the canteen basically maintains the supply of three dishes and one porridge at noon every day, eats steamed stuffed buns and noodles once a week, and can also provide jiaozi when conditions permit.

At work, I work as a canteen chef, strictly abide by the canteen hygiene system in cooking, and conscientiously implement the "May 4th" hygiene system. Lead by example, 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"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility.

Personal hygiene should be "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 for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.

In the past year, I worked hard to learn cultural, professional and technical knowledge. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work.

Assistant chef's year-end personal work summary II. How time flies. In a blink of an eye, 20xx is over, with laughter and quarrels, happiness and troubles, and more importantly, progress and growth. We should sum up the harvest this year. Since I entered the chef industry, I have been strict with myself in all aspects, striving to improve my ability in all aspects, adapting myself to the present situation of social education development, being brave in dissecting myself, analyzing myself, facing myself squarely, improving my quality, and studying the "kitchen administrative goal".

Over the past year, I have earnestly performed my post responsibilities, successfully completed various tasks assigned by the leaders, and tried my best to do my job in an ordinary and ordinary job. At work, I have a correct attitude, am proactive and diligent. Whether answering the phone, conveying instructions or reporting, I strive to be accurate, do a good job of uploading and publishing, and give full play to the role of the central primary school as a link and window. I can give priority to many daily affairs, such as reception, communication, internal and external contact, data printing and so on. , reasonable and orderly arrangement, on time, quality and quantity to complete the tasks assigned by the leadership. Strive to do better and establish a good image of the hotel.

Over the past year, I have been strict with myself, always taking plain, willing to pay and obscurity as my own criteria, and always focusing on rigor, meticulousness, sureness and hard work. In the work, we should use systems and disciplines to regulate all our words and deeds, strictly abide by various rules and regulations, respect leaders, unite with comrades, be modest and prudent, take the initiative to accept opinions from all sides, and constantly improve our work.

Looking back on my study and work in the past year, my ideological style, personal quality and professional level have been further improved. Although I have made some achievements in my work, I am also aware of my own shortcomings. My theoretical knowledge level is still relatively low, and my ability of modern science and technology is not strong, which is still far from the requirements of the county and today's society. In the future work, I will continue to work hard, carry forward my achievements, learn from each other's strengths, and do all the work dutifully.

I have been studying as a chef for several years, and I have been to Xixian for more than a year. This is my first time working in a private hotel, and it is also my first private hotel. The first one should have taught me the most. Whether it's laughing, arguing or being scolded, it's all my harvest, and it's all for my growth and progress.

I just came here with a try. I thought it was inappropriate and left. It doesn't matter. I didn't know it was right to choose here until I came, so I gave up the idea of leaving. When I first arrived, my staff who cooked side dishes were not very adaptable, active and inefficient. The boss and the chef didn't blame me, just said they weren't sure about the right place. Later, I switched to Dutch, and I gradually became fond of reconciliation and was encouraged. So I work hard and do my job well. Although I'm not doing very well, I think I'm doing my best to do my own thing.

I'm not very active, and I feel a little inferior. I always complain about things and people around me, so it is difficult to obey the things arranged by my boss. I think the arrangement is unreasonable, so I don't obey my boss. There was a time when the chefs had a headache and said that if I continued like this, they had no choice but to give up on me. At that time, the chef and the manager talked to me, did ideological work for me and often enlightened me. I finally listened and began to reflect on my own problems and attitude towards work. After that, I changed a lot, thanks to the patience of my boss, and my persistence in not giving up made me happy again.

Later, there was a vacancy for the captain of the Dutch team, and the boss strongly recommended it, so I had the opportunity to be the king of the Netherlands and played the role of the king of the Netherlands. Xizhou Hotel has provided me with a platform for development and room for improvement. When I became the King of the Netherlands, I felt that I was no longer an ordinary employee, and I could no longer demand myself from the behavior of ordinary employees. So I began to think about the progress of Hetai's work while doing a good job as an employee. This is my greatest progress as king of the Netherlands, and it is also my own breakthrough, looking at the problem from a higher level. This is all under the leadership and guidance of Mr. Zhong, constantly making mistakes, constantly hitting a wall and making progress slowly.

Now my main problem is the arrangement. I don't know much about the work efficiency of my subordinates, I don't have good ideas, I don't have good ideas when I arrange my work, and I don't have a good grasp of time. It's better for employees to do their duty, but not for team leaders. Sometimes I still work as an employee, work hard and ignore the overall progress, and I don't track myself, which leads to overall problems. Now, I think our biggest problem is that our production line is not circulating, and it is always stuck in one place without flowing downwards, and it is broken there. If there is a problem in the stuck position, it is not reported, and the pipeline is broken because it is not solved. So remind every Dutch king to solve the problem as soon as possible, report the problem as soon as possible, make a remedial decision, and deal with the problem in the most effective time.

Xizhou Hotel is committed to training every employee, so that every employee has the possibility of development and provides everyone with opportunities for learning and development. Xizhou Hotel often organizes us to study and train, so that we can make progress together and have more room for development. On May 1 day, Mr. Wang organized a closed training for us, which most of us had never heard of. I benefited a lot from this training and shocked my heart. This training has taught me to be a responsible person, do practical things and be satisfied with what I have done. At the same time, I also understand that I should cherish the people and things around me, cherish the existing work and every learning opportunity, cherish my relatives and colleagues around me, and don't let myself have regrets and guilt in the future, so I will live and work hard seriously. My growth and progress is the best reward for my family and boss. "It is not simple to do simple things a thousand times, and it is extraordinary to do ordinary things a thousand times." This is my greatest experience in my later work.

Assistant Chef's Year-end Personal Work Summary 3 Time flies, and 20XX years have passed in a blink of an eye. As a service window, the canteen should arrange meals for employees. Although it is a matter of "different opinions", in line with the hygiene, nutrition and scientific catering, for the health of employees, together with the leaders of the bank, according to the seasonal changes, under the premise of market permission, we will arrange nutritious meal recipes suitable for employees' tastes as much as possible. Let employees eat healthy, nutritious and healthy. My specific work is now reported as follows:

1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. For example, according to the consumer psychology of customers, we introduce some green food and wild food; According to the characteristics of seasonal raw material supply, we provide some special dishes. Wait a minute. This year's canteen is dominated by light and refreshing farmhouse dishes and vegetables, supplemented by high-end dishes. Although there is no big breakthrough in operating income, it is the first starting point of my work to make employees eat comfortably and safely.

Second, management: people-oriented, I combine the actual situation of employees to strengthen quality education, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, we can improve the overall quality of employees, 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, efficient and innovative team.

Third, quality: As a chef, I strictly control quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; In the production of dishes, the four-level system is adopted, and the first-level system is negative, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return the goods if they have problems. We also listen carefully to opinions and feedback from all sides, sum up the problems in daily production and improve the deficiencies in time; We often update the menu, use our brains, find ways and make changes to ensure that diners can always taste new flavors.

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, strictly implement standard operating procedures, prevent all kinds of accidents, realize safe production and sound the alarm!

5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting employees is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, grasp 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 tray dishes to reduce the cost; Chefs know the unit price of raw materials they use, and estimate the value of raw materials every day, so as to implement cost control on the canteen staff, so that all kitchen staff care about the cost, so as to maximize the benefits.

6. With regard to the positioning of dishes, make and plan dishes according to the overall strategic planning of CCB, and constantly improve and enhance the product image according to the operating conditions of restaurants and the market research of diners. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and dining hall consumption, we will continuously enrich products and gradually form a number of targeted and stylized innovative products.

20XX is affected by swine flu and the financial crisis, and the taste and grade of consumers' meals have declined, which has affected our annual income to some extent. However, in the face of force majeure, we need to develop more affordable food to attract customers and maximize annual income, so as to achieve a good effect of turning crisis into opportunity. From this incident, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.

Looking forward to 20XX, as a chef, under the guidance of the leader and the support of my colleagues, I will always lead by example, with high standards and strict requirements, and unite and lead the canteen staff to provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the canteen, we are conscientious.

The summary of assistant chef's personal work at the end of 4 XX year passed quickly with the pace of the clock. Looking back on the past year, I want to thank all the leaders for their guidance and colleagues for their support. As a chef, I will definitely set an example in my future work, be strict with myself, lead our team to provide services for guests and make up for the shortcomings we found. The following is my summary of kitchen work:

First, the ideological aspects of employees.

1. At present, the kitchen workers in our department have no ideological fluctuations.

2. The leader raised his salary for the second time this year, and everyone was satisfied, which promoted the workers' work products and stabilized the employee flow.

Most employees think that their abilities can be brought into full play, and this job is suitable for them.

Second, personnel management.

1, professional skills assessment, survival of the fittest, please come in and go out and have regular training to improve employees' business skills and professionalism. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

Kitchen workers have been adjusted many times this year. The principle of adjustment is to use the old and new flexibly and improve the skills of kitchen workers.

Third, the quality of dishes.

The four-level check system and the one-level negative check system are adopted, that is, the chef of the side dish checks, the chef of the stove checks, and the waiter checks. If there is any problem, they have the right to return it. Otherwise, everyone should bear the corresponding responsibility, formulate the operating rules and feeding standard of dishes and implement them.

Fourth, the cost.

First of all, master the inventory and implement the principle of first in first out. In the design of dishes, we should satisfy the guests, be economical and practical, and be worth the money.

Five, in terms of food hygiene and safety, fire safety.

1. Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety.

2, strictly implement the standard operating procedures, to prevent all kinds of accidents, to achieve safety in production, alarm bells ringing.

Six, the problems in the kitchen

1. The stainless steel protective frame in the kitchen gutter needs to be replaced due to aging. Although it is a small detail problem after a long time, it may cause an accident.

2. The boys' dormitory needs to be waterproof when it leaks rain.

Most kitchen door handles have been damaged and need to be replaced.

4. Some employees have poor foundation and poor reception ability, which brings some pressure to their work.

Seven, dining situation

Received four large-scale meetings.

Chinese food receives about 200 tables of guests every month.

Eight. Assumption and work arrangement

Our team should continue to strengthen management, quality and hygiene control and cost control on the basis of XX years, and at the same time improve working ideas, examine new dishes and accelerate dish innovation.

Strengthen skill training and improve team combat effectiveness.

Assistant chef's year-end personal work summary 5 Hello everyone, I am the chef of xx store, and the busy xx is over. Looking back on this year's work, I have gained a lot. For by going up one flight of stairs this year, it is necessary to sum up the gains and losses in last year's work. The following is a summary of my work:

I. Overall review of the work

As an enterprise, profit is her first goal. "What needs to be explained is the goal, not the purpose". Only by making profits can we achieve a four-fold salary increase a year and fulfill the commitment and responsibility of enterprises to employees and society. Profit is also the only rule for enterprises to survive. As a service department, it is our primary task to provide customers with safe, clean and delicious food, but at the same time, we should also generate income and save expenses for enterprises. Over the past year, through the joint efforts of all employees and leaders of the branch, our store has achieved double standards. While trying to generate income, we also don't forget the education of economy and safety. This department runs through the safety and economic work throughout the year. Under the condition of ensuring the quality of work and not affecting the rest of service customers and employees, try to reduce costs and arrange safety training. We know that only safety can produce, and every penny saved is our own profit.

Second, I have finished the following work this year.

1, successfully took over the job of chef huatian. In April of XX, I officially took over the work of Huatian Kitchen Department. Because I have a strong personality, I am eager for militarized management, I hope others can obey me in everything, and I am also a bit worried. But I believe that with the help of my leaders and the cooperation of my colleagues, I finally completed the handover. Personnel, revenue and gross profit remained stable in the first three months.

2. Rotation training of enterprise employees. At present, except for one person in the kitchen department, everyone else can skillfully operate at least two jobs in the production area "water removal bar"

3. Training for new employees. From April last year to the end of September, we received and trained 25 new employees in each store. With the help of leaders, we arranged one-on-one training for experienced employees one by one according to the new employee training process. At the same time, we also pay attention to leaving a good first impression on new employees, and look for opportunities to instill in them the rules of self-regulation and restraint in being a man and getting along with others. Focus on strengthening safety training. So far, the new employees trained in our office have not reported any safety accidents to the company.

4. All engineering maintenance that can be handled by the branch company, except gas, shall be handled by the branch company itself, so as to ensure the normal supply and demand of the branch company and not cause trouble to others because of its own work.

Thirdly, there are some problems in my work for various reasons.

1. It is easy to bring personal emotions to work. When you are in a good mood, you will run smoothly. The guards will be satisfied and full of passion. You will be left out when you are unhappy. Try to overcome these situations in the future work.

2. Staff's hygiene awareness needs to be improved, and kitchen utensils decontamination and source hygiene are in progress.

3. Poor self-control. I still remember what Hong Shao told me: If you want to manage yourself well, you must manage yourself well. I can say that I know, understand and understand what we want to understand in the company's training courses and expansion training, but too often I indulge myself and don't restrain myself, so I can manage myself well in my future work and life.

Four, about my plan for next year is

1, do every item well every day;

2. Refine safety, production and hygiene measures to improve customer satisfaction;

3. Strengthen education and training, strengthen the quality of employees, and realize one-on-one training for new employees as much as possible;

4. Restrain yourself, standardize management, and constantly adjust the post rotation training of employees;

5. At the end of this month, submit the detailed plan of gas saving and gross profit control to the branch manager for discussion and implementation;

6. Learn more and enrich yourself.

Practice has proved that with the intensification of market competition, we can't just stay on the achievements of the past decade and the Asian Games. First, we should innovate ideas, change strategies and adapt to society with the changes of employees' age levels. We hope that at this time next year, everyone will step on a new level and finally sincerely hope to join us in the war of resistance for 20 years. Thank you!

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