Chapter 1: Summary of Kindergarten Chef's Year-end Personal Work Under the care and guidance of kindergarten leaders, this semester I insisted on serving teachers and students, further strengthening my personal quality and improving service quality. In order to better protect the health of teachers and students and safeguard the rights and interests of teachers and students, the canteen work this semester is summarized as follows:
First, strict diet management, conscientiously do a good job in food hygiene.
In line with the general requirements of hygiene, safety, nutrition and digestion, our garden formulates nutrition recipes for children every week, so as to ensure diverse varieties, reasonable collocation and guaranteed quantity supply. In order to improve the quality of food, we make great efforts in the collocation and cooking of dishes to ensure that children eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss with them, adjust recipes, and ensure children's balanced intake of various nutrients. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of their children's meals.
In terms of food hygiene, our garden strictly controls the purchase and acceptance, and all deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered. Therefore, with our joint efforts, there was no food accident this semester.
Second, standardize the daily operation details and continuously improve the quality of work.
Strengthen theoretical study, in accordance with operational norms, strengthen meticulous, standardized and rigorous operation, and enhance service awareness. Actively use the rest time to study theory and practice, and improve the theoretical operation level through cases, theoretical study and skill display. And make records, guide practical work with theory, and improve the quality of work. Seriously participate in the political study in the park, improve ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Make clear your job responsibilities and ensure the food safety of children and teachers.
Third, attach great importance to health and safety work, strengthen inspection and give timely feedback.
1, strictly implement the system. Ensure the safety and hygiene of food procurement, acceptance, storage, cooking, transportation, storage and distribution. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.
2. Strictly control the purchase. Do a good job in the import and inspection of food, and prevent fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food from entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health. Do a good job in obtaining evidence for purchasing food.
3. Strictly do a good job in food processing. Processed food should be cooked, and the color, fragrance and taste should be as good as possible. It is necessary to separate raw and cooked food.
4, earnestly do a good job in the canteen inside and outside the health. Do a good job of cleaning the canteen and the venue outside the canteen every day, and always keep it clean and tidy.
5, disinfection work every day. Tableware must be cleaned, rinsed, rinsed and disinfected, and the disinfected tableware is stored in the cleaning kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils.
6. Strengthen the management of the canteen warehouse, register the incoming and outgoing items in time, and ensure that the children's salt and oil intake does not exceed the standard.
The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work!
Chapter II: annual work summary, the personal chef of the kindergarten, under the care and guidance of the leaders, this semester, our school adhered to the purpose of serving teachers and students, further strengthened the quality of canteen staff, improved the service quality, improved the management level and actively cooperated. In order to better protect the health of teachers and students and safeguard their rights and interests, the canteen situation of this semester is summarized as follows.
First, strict diet management, conscientiously do a good job in food hygiene.
In line with the general requirements of hygiene, safety, nutrition and digestion, our garden formulates nutrition recipes for children every week, so as to ensure diverse varieties, reasonable collocation and guaranteed quantity supply. In order to improve the quality of food, we make great efforts in the collocation and cooking of dishes to ensure that children eat well. We also do a nutritional analysis once a month. We let the kindergarten committee know the results of nutrition analysis in time, listen to the opinions and suggestions of committee members extensively, find problems, discuss with them, adjust recipes, and ensure children's balanced intake of various nutrients. At the same time, we will also show the daily dishes to parents to let them know about their children's meals in the park and increase the transparency of their meals. Check your child's diet regularly to find out whether the food meets the child's taste, and correct the problems in time. In terms of food hygiene, our garden strictly controls the purchase and acceptance, and all rotten raw materials are returned. At the same time, the canteen staff are strictly urged to carry out daily operations in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported foods are reserved and registered. Therefore, with the joint efforts of all lines, there was no food accident this semester.
Two, standardize the daily operation details, and constantly improve the quality of nutrition staff.
Strengthen the theoretical study of nutritionists, strengthen meticulous, standardized and rigorous operation according to the operating norms, and enhance service awareness. Seriously organize all employees to participate in monthly theoretical and practical learning activities, and effectively improve the theoretical operation level through on-site observation, cases, theoretical learning and skill display. And make records of activities, guide practical work with theory, so as to improve the quality of work. Organize all canteen staff to seriously participate in the political study in the park to improve their ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Clarify the job responsibilities of each post to ensure the food safety of children and teachers. Under the supervision and guidance of the Dietary Committee, according to the monthly nutritional analysis, we will continue to improve, learn from each other's strengths, and constantly improve the quality of nutrition work in kindergartens.
Three, attach great importance to health and safety work, strengthen inspection, timely disintegration.
1, strictly implement the system. Ensure the safety and hygiene of food procurement, acceptance, storage, cooking, transportation, storage and distribution. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.
2. Strictly control the purchase. Do a good job in the incoming inspection of food, and put an end to fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food entering the canteen. Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health. Do a good job in obtaining evidence for purchasing food.
3. Strictly do a good job in food processing. Processed food should be cooked, and the color, fragrance and taste should be as good as possible. To separate raw food from cooked food, use special tools and refrigerators to store food.
4, earnestly do a good job in the canteen inside and outside the health. Do a good job in cleaning the functional rooms of the canteen, the canteen and the venue outside the canteen every day, and keep it clean and tidy.
5, disinfection work every day. Tableware must be cleaned, rinsed, rinsed and disinfected, and the disinfected tableware is stored in the cleaning kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils. The canteen staff follow the one-stop operation process.
6. Strengthen the management of the canteen warehouse, register the incoming and outgoing items in time, and ensure that the children's salt and oil intake does not exceed the standard.
The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work!
Chapter 3: It really flies to summarize the personal work of the kindergarten chef at the end of the year. In a blink of an eye, I have worked in the canteen for xx years. 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 my work is likely to affect the physical and mental health of all employees, in order to foster strengths and avoid weaknesses, my future work can be better. My work for one semester is summarized as follows.
First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out problems in my work and giving me valuable advice, such as eating salty food, eating too oily food, heavy color and so on. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, I earnestly perform my duties, complete the tasks assigned by the leaders, and strive to do my job well in ordinary and ordinary jobs. Have a correct attitude in work, be proactive, be diligent in eyes, mouth, hands and legs, and complete all tasks assigned by leaders on time, with good quality and quantity. Strive to do a better job and establish a good image of the kindergarten.
For a semester, I have always been strict with myself, always taking plain, willing to pay and obscurity as my own criteria, and always taking rigor, meticulousness, sureness and hard work as the core. 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 semester, 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 far from the requirements of 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. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
Chapter four: The year-end summary of the personal work of the kindergarten chef. With the guidance and help of the kindergarten leaders and the understanding and support of all the teaching staff, the kitchen has completed all the work of this semester well. The specific work is summarized as follows:
First, do things seriously and be honest.
No matter whether the weather is cold or warm, we consciously overcome difficulties, strictly follow the rules of kindergarten kitchen work, conscientiously do our job, and never despise the urgent matter of washing. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the park leaders believe me and give me this job, I will be worthy of kindergarten, parents and children. Be an honest and trustworthy person, do a good job, satisfy parents and reassure leaders.
Second, be diligent, regardless of gains and losses.
As we all know, kitchen work is not like being a teacher, which requires high cultural literacy, eloquence and professional skills. Kitchen work is mainly careful and meticulous. I think I must be willing to make efforts and dedication, so I never pick and choose in my work. Obeying the arrangement of the leader and being with colleagues can always save time, improve efficiency and ensure the quality of work.
Third, attach great importance to health and safety work.
1. Purchase food through normal channels, obtain the legal documents of the contract booth, and disinfect it by sampling, soaking and cleaning after the purchase acceptance.
2, meticulously do a good job of disinfection, tableware disinfection. And make disinfection records.
3. Clean the kitchen thoroughly every week to ensure that the kitchen is clean.
4. Make a good supply of boiled water, so that children and teachers can have water to drink at any time.
5, let the children have hot dishes and hot meals every meal, let the children eat well, and parents can rest assured.
6, do a good job in kitchen hygiene, do a good job of separating raw and cooked.
7, the place such as canteen cookware, always pay attention to the safety of electricity and gas, put an end to all security risks.
The safety, hygiene and management of kindergarten canteens are directly related to the health of children and the stable development of kindergartens. In the future, I will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work.
Chapter 5: Summary of the personal work of the kindergarten chef at the end of the year. With the correct leadership of xx kindergarten leaders and the support of logistics kitchen members, I have worked hard, kept improving and innovated for a year, and successfully completed all the tasks assigned by the leaders. Now, the problems existing in the work and work experience are carefully summarized, so as to further strengthen the specialty in the future, strive for the unit to serve the collective well and be an excellent employee. Please criticize and correct the shortcomings.
I. Last year's work
Last year was my first year in kindergarten. During this year, I actively studied the rules and regulations of the kindergarten, understood the operating mechanism of the kindergarten, became familiar with the personnel structure of the kindergarten, and became familiar with the tasks of the logistics kitchen. Very well adapted to the working environment of kindergarten, but also successfully mastered the skills needed for logistics kitchen work. Learned a lot of skills. Great gains.
Second, the problems encountered
1, food hygiene and safety
Did not strictly check all kinds of meat, vegetables, etc. Did not check and accept the purchased dishes every day, and made corresponding records.
2. The strength and quality of teachers.
Many teachers don't have enough sense of responsibility and love for their children. Not responsible enough for the work. Insufficient care and love for young children.
3. Working hours
The shift system used in the logistics kitchen is unsafe for some special situations, such as going to bed at 2 am in winter and going to work at that time, which can't guarantee enough rest. I hope the garden can make corresponding adjustments or changes in this respect.
Third, personal suggestions.
1, ideological work
We should not only do a good job, but also strengthen the study of political theory, read newspapers, understand state affairs, study diligently, unite with comrades, and at the same time strengthen the study of dealing with people, making statements and giving orders.
2. Business work
Pay attention to hygiene, reasonably mix vegetables, improve the quality of dishes, wash and disinfect, reconcile tastes, keep hot dishes warm, and kill flies with cold dishes.
3. Entertainment activities
Although the place where we go to work is only the kitchen, we should organize more entertainment activities to enrich everyone's life, improve the cultural literacy of all employees and develop in an all-round way.
Fourth, summary.
I feel very happy in this year's work. I not only learned a lot about cooking, but also learned how to make steamed buns and steamed buns, and how to cook all kinds of home cooking. On the other hand, I am happy to get along with my colleagues and things. I have gained a lot this year. I hope that in my future work, I can correct my shortcomings, carry forward my advantages, work hard, do my work better and contribute to the construction of kindergartens!