Whether it is the quality of dishes, service attitude or food hygiene, it has reached a high standard and achieved satisfactory results under their management. The following is a model essay on the personal advanced deeds of the restaurant that I compiled for you. Welcome to read the reference!
Fan Han xx, a personal advanced story of the restaurant, is now the director of Dongyuan canteen of Jiangpu Branch of Food Development Division of Logistics Service Group. Since joining the work, he has been working in the front line of the canteen, loving his post and having good professional ethics. He conscientiously performed his duties, strictly observed the rules and regulations of the school and the group, and actively cooperated with the leaders to do all the work, which was well received by the leaders and colleagues.
As a grass-roots service manager, Comrade Han xx has a strong sense of service education. He loves his job, cares about the collective, unites and cooperates, takes care of the overall situation, obeys the arrangement and studies his business assiduously. In the case of fierce competition in the catering market, he has always been aiming at educating people through management and service. He is preoccupied with students and pursues the diversification of dishes. Pursuing the perfect combination of color, fragrance, taste and shape in the quality of dishes; In terms of service concept, we pursue high-quality service, civilized language, listing for posts, dressing the, answering questions, being responsive and offering help when in trouble. On the premise of being strict with himself, he also strengthened the professional ethics education for canteen staff, helped them to correct their working attitude, improve their work style and set up the idea of serving students wholeheartedly.
Comrade Han xx also actively cooperates with students' activities, and he can help them enthusiastically as long as they need it. Without affecting the normal work, he generously provided the students with venues, tables and chairs, power supply and so on. , and helped them successfully hold many activities such as the canteen activities of Zhiai School and the working experience day of the restaurant, and jointly held fruit platter competitions and cooking competitions with students, which narrowed the distance between them and promoted communication and understanding between students and restaurants. At the same time, he often communicates with students and knows that students' lives are not easy. Therefore, in the course of his work, he has been educating employees to pay attention to saving all kinds of raw materials and resources, reducing costs as much as possible, making profits for students, and letting students eat well with the least money. He is also very concerned about poor students, and actively set up work-study positions for poor students to solve their living difficulties and help them complete their studies smoothly, which has won the praise of his classmates.
In order to communicate with students at zero distance and understand their opinions and suggestions, in addition to setting up a suggestion box in the restaurant, Comrade Han Yuejin also makes full use of the service desk to get to work on time every day and deal with the problems reflected by students in time. He humbly accepts the work suggestions of teachers and students (for example, in view of the unclear price of vegetables, he uses electronic display boards; In the restaurant, all kinds of main and non-staple foods are clearly marked, so that diners can clearly understand consumption and rational consumption. ), as long as students put forward reasonable opinions, he can give students a satisfactory answer in time and lead employees to rectify and implement. His service work has been affirmed by teachers, students, employees and leaders at all levels, and has been well received by everyone.
200* is the teaching year of * * * school and the quality management year of logistics group. Comrade Han Yuejin gave up many vacations, worked overtime, worked hard and devoted himself to the canteen work. At the beginning of June, during my daughter's college entrance examination, it happened to be the activity of creating a provincial civilized canteen in the canteen. Comrade Han Yuejin ignored going back to look after her daughter and insisted on leading the staff to work hard in the canteen. Driven by him, all the staff United, successfully completed the creation task and achieved excellent results. During the summer vacation, in order to meet the teaching evaluation work with a brand-new look, Dongyuan canteen has carried out a lot of maintenance and renovation work. Comrade Han Yuejin sacrificed his summer vacation and supervised on the spot every day. Problems were found and solved in time, which ensured that the project was completed on time and with good quality. When school started in August, he still seldom rested and devoted himself to the canteen work. He lives in the canteen four days a week, gets up at six every morning and works with all the employees. He must personally check the main operating procedures, eliminate food safety hazards and put an end to food safety accidents. During the school's evaluation, he not only ensured the normal catering work of students, but also undertook and evaluated the catering reception work of closely related personnel. He didn't complain about the large amount of labor, obeyed the leadership arrangement, led and encouraged the canteen staff to work actively to ensure the successful completion of the work task. During the evaluation period, four experts of the expert group dined in Dongyuan canteen, and gave considerable affirmation to the variety, quality and service of the dishes in the canteen. When the experts randomly asked the students about their impressions of the canteen, they were all well evaluated. At the beginning of xx, the catering reception task of about 1500 athletes in the provincial senior citizens' games was successfully completed. These works have been unanimously recognized by leaders and diners.
Due to the good quality of dishes, good service attitude and good food hygiene in xx canteen, Dongyuan canteen has always been the restaurant with the most reception tasks. When faculty and students dine at many large-scale activities such as school celebrations, sports meetings, welcoming the new year, and various parties, most of them will choose the East Garden. Faced with a lot of work, Comrade Han Yuejin never complained that he was tired. On the contrary, he led the staff to do the work well and won a good reputation for the canteen and logistics group.
Thanks to the unremitting efforts of Comrade Han xx, the satisfaction rate of Dongyuan canteen in many surveys by schools, organizations and departments is above 85%, which is well received by all teachers and students. Dongyuan canteen has been rated as a standard student canteen by the school for three consecutive years.
Comrade Han xx's serious and positive working attitude, effective working methods and the spirit of taking the overall situation into account and selfless dedication have contributed to improving the service image and winning the market for the catering development division of our logistics group.
Fan, personal advanced deeds of canteen, 20 12, company canteen team, under the leadership of the company, according to the company's proposal? Keep improving? Work guiding ideology, seriously organize canteen staff to study and train, comprehensively improve the service level and comprehensive quality of canteen staff, overcome the pressure of rising non-staple food prices in the annual food supply work, rationally match meals, pay attention to safety and hygiene, improve service quality, and strive to ensure that prices do not rise, quality does not decrease, quantity does not decrease, and service does not decrease, so that employees can eat with confidence and satisfaction. Eat reasonably. Focus the canteen work on improving the structure of dishes, solicit the opinions of government employees regularly, make reasonable collocation of dishes according to everyone's feedback, and pursue the diversification of color varieties in the variety of dishes; Pursue the perfect combination of color, fragrance, taste and shape in the quality of dishes. The canteen team also strives to buy books from themselves to strengthen learning, and strive to improve business skills and operational skills, so that coarse grains are fine and flour rice is fine. Organize the technical competition of main and non-staple food production in the canteen, organize the study of scientific catering and dietary nutrition-related knowledge, operate according to scientific catering methods, pay attention to taboo food collocation in cooking, pay attention to nutritional collocation, and improve the serving quality. Adjust recipes in time according to climate change, do less and do more, which not only reduces waste but also ensures quality. Circulate the supply of various specialties, and the weekly menu is basically not heavy.
Pay attention to safety and hygiene. On the basis of good food supply, do a good job in daily inspection of gas, stoves and cooking tools, and strengthen fire inspection to ensure safe and reliable food supply. Strictly implement the system of food purchase acceptance and ledger record, carefully check the quality and production date of vegetables and food supplied, and resolutely prohibit unqualified food from entering the canteen. Strictly implement the access control system and disinfect tableware.
Destroy the remaining and deteriorated ingredients in time and fill in the records carefully. Divide sanitation into responsibility areas, and the responsibility is specific to the human head plot, and do a good job of killing mosquitoes, flies and rats. The hygiene of the work area will be clearer day by day, so that the windows will be bright and clean, the work area and dining area will be separated, the tables and chairs will be in order, and all kinds of raw and cooked food, raw and auxiliary materials, knives and kitchen utensils will be stored in warehouses and workshops. All staff will wear uniform and standardized clothes, giving people a sense of neatness, order and relaxation.
Improve service quality. Strengthen the professional ethics education of canteen staff, help them correct their work attitude, improve their work style, establish the idea of serving the staff wholeheartedly, and achieve civilized language, uniform dress, answer questions and be responsive. Arrange the working hours of on-the-job staff reasonably, extend the meal time according to the season, and let everyone eat hot meals and hot dishes. In view of the large number of people dining together and the short time, it is required that rice sellers should be quick and efficient, ensure the quality and quantity of food supplied on time, and prevent diners from queuing. Regularly invite representatives of the Catering Committee to visit the canteen for discussion, listen to opinions and suggestions on catering services, rectify deficiencies and gaps in time, narrow the distance between services and clients, and improve employee satisfaction rate. In the new year, all the staff of the company's canteen team will be more determined to provide you with the concept of satisfactory food supply and service, work hard and serve enthusiastically, and strive to improve the level of food production, ensure that employees can eat safe meals, hygienic meals and safe meals, and provide good logistics service guarantee for the company's production and operation.
Good morning, leaders and colleagues.
It is an honor to be rated as a model worker in xx store. Here, I want to thank the company for giving me this platform and a space to show myself. Secondly, I would like to thank those colleagues who work quietly in ordinary jobs like me. It is precisely because of our mutual cooperation that we have created the brilliance of everyone at different levels and cultivated the unique talents of Bashu style. Therefore, today's honor belongs not only to me personally, but also to all my colleagues present here.
Since I entered xx store for one and a half years, I have worked hard, united my colleagues, respected and cared for each other. For my work, I constantly improve myself, and for my colleagues in the kitchen, I humbly teach them. Because employees are now highly mobile, many new colleagues don't know much about the kitchen and don't know where to start. For example, in terms of the code taste of Dutch employees, through my demonstration and patient teaching, Dutch team colleagues will soon be able to get started. There is also tableware identification, teaching them how to know tableware in the fastest way and so on. Through these, I think I can enrich my daily work and take the lead as an old employee. And the teaching of new colleagues' dishes. Many masters come to Bashu Peak, and the quality requirements of dishes are not high, and the taste of dishes is difficult to meet the requirements. As an old employee of Bashu style, I try my best to take the lead in guiding new employees while improving the dishes, so as to win more customers' praise and improve the quality of Bashu style dishes. Through these, new colleagues can feel the warmth of Bashu style and the sureness of home. With the humanized management system, the company's first consideration is employees. Whether in front of the classroom or in the kitchen, such a management system can make us have a good mood every day. When people are in a good mood, there will be passion in their work, and there will be achievements with passion. Therefore, they can achieve such results without the humanized management system of Bashu style!
During my one and a half years working in xx store, I was lucky enough to be promoted to head chef and enter the management of kitchen six months ago. I was at a loss at first, because I didn't experience management in my career as a chef, and I didn't know how to do a lot of work. Thank you for your guidance and support. Let me quickly realize my role as a chef in the kitchen. As a chef, we must first make high-quality dishes to satisfy our customers. Quality dishes include the processing speed of raw materials and the delivery speed of dishes. After the strengthening and training of my colleagues, I have made great progress now! Secondly, as a chef, he should take the lead in supervision. Both the hygiene of the kitchen stove and the gfd of the staff have been greatly improved under the leadership and supervision of themselves, the chef and the deputy chef! As a foreman, although I haven't been in the management for a long time, there are still many things to be done and worthy of improvement, but I believe in the enterprise, employees and myself, and I have the ability, potential and perseverance to do better! Under the supervision of the chef and manager, I will build the kitchen of xx store into a fighting team of unity, mutual assistance, friendship and harmony!
I stand out in the xx annual model worker selection, and I am honored to be awarded the title of model worker. I believe that all this is my hard work in Bashufeng XX store for one and a half years, which has been recognized by my colleagues and leaders. Of course, this is just a little encouragement to me. The purpose is to encourage me to play an exemplary role as an advanced worker in my future work, and to make further efforts in my future work to further strengthen my self-cultivation quality. In the future, I will devote 100% of my energy to my work in return for the support and help of the company and leaders. I will live up to the expectations of leaders and colleagues, be more conscientious, hold a pragmatic and serious work attitude, constantly learn and improve my work skills, play an exemplary role, have high standards and strict requirements, and serve customers with the best state and excellent products! Do your part for the development of the company with practical actions! Finally, I wish our enterprise Bashu Wind a new look to welcome a new tomorrow. Let's work together for the brilliant and beautiful tomorrow of Bashu style! thank you