5 short chef work summaries
When the work has been carried out for a period of time, review your past work, reflect carefully, and make a work summary to accumulate more work experience. Continuously improve working methods and carry out better work in the future. Below are 5 short chef work summaries that I compiled. I hope you like them.
Chef Work Summary 1
Looking back on 20__, with the support of all leaders and colleagues, as a chef, I always insist on setting an example, high standards and strict requirements, Unity. Provide customers with exquisite dishes and high-quality services; in order to realize the hotel's economic interests and social benefits, we work diligently and conscientiously. The specific work over the past year is summarized as follows:
1. Operation: Under the guidance of all leaders, I brainstormed and formulated a more reasonable business plan. For example: according to the consumer psychology of customers, we introduce some green foods and wild foods; according to the supply characteristics of seasonal raw materials, we introduce some dishes with farmhouse characteristics, and also provide guests with scented tea with seasonal characteristics, etc.
2. Management: People-oriented. Based on the actual situation of employees, I regularly provide targeted cooking training to employees, and often encourage them to do their jobs well. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance, abiding by kitchen rules and regulations, and constantly improving their cooking skills. Some employees even started to try to make new dishes by themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.
3. Quality: The quality of dishes is the core competitiveness for the survival and development of hotel catering. As the foreman, I lead by example and assist the head chef in strictly controlling the quality of the dishes produced. We have made an ingredient standard and production procedure list for each dish, and strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable; we also carefully listen to the opinions of restaurant staff and guest feedback, Summarize the dish production problems of each meal and promptly analyze the shortcomings of the kitchen to employees in daily meetings; we also often add new dishes to ensure that repeat customers can taste new flavors every time.
4. Hygiene: Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and grasp all aspects of food processing. According to regulations, each employee must be responsible for their own sanitary area. At the same time, I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.
5. Cost: While ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I have also come up with some new ways to reduce costs. For example: grasp the inventory status, resolutely implement the "first in, first out" principle, and sell raw materials that have been in stock for a long time as soon as possible; develop cost-free dishes and make the remaining raw materials of the main dishes into tray dishes to reduce costs; and also let everyone Each employee knows the unit price of the raw materials they use and estimates the value of the raw materials used daily. This implements cost control to every employee, so that all kitchen employees are concerned about costs, thereby maximizing benefits.
In summary, this year, through the joint efforts of the team, we have achieved remarkable results in kitchen operation and management; in terms of dish innovation, dish quality, cost control, and employee quality improvement, etc. All achieved very high results. Of course, we still have shortcomings. From this incident, I also deeply feel the challenge and innovation of the work I shoulder. In the future, I will definitely lead my team to continue to accept challenges, be brave in innovation, and cook more exquisite dishes.
As we bid farewell to the old and welcome the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20__. At the same time, we must improve our work ideas, inspect new dishes, and speed up the development of dishes. innovation, thereby seeking to create better economic and social benefits in 20__.
However, I believe that with the guidance and help of our leaders and colleagues, our team will be able to seize opportunities, meet challenges, and move towards a rewarding 20__! Chef Work Summary 2
Time flies so fast? In the blink of an eye, it is the end of __. This year, there are laughter, quarrels, happiness and worries. The most important thing is that there is more progress and growth. I should summarize the harvest of this year. I Since I entered the chef world, I have been strict with myself in all aspects and worked hard to improve my abilities in all aspects so that I can more quickly adapt to the current situation of social education development and have the courage to dissect myself, analyze myself, face myself, and improve myself. In terms of quality, while studying the "Culinary Management Objectives", I have a deep understanding of the connotation of the "Culinary Management Objectives" and can actively cooperate with superiors and use the communication of teachers to do a good job.
Over the past year, I have conscientiously fulfilled my job responsibilities, successfully completed various tasks assigned by my leadership, and worked hard to do my job well in my ordinary and ordinary job. At work, I have a correct attitude, be proactive, and achieve "eyes, mouth, hands, and legs". Whether it is answering a phone call, conveying an instruction, or reporting on a job, I strive to be accurate and better. Complete the uploading and distributing work in a timely manner, giving full play to the role of the central primary school as a link and window.
I can prioritize and organize a large number of daily tasks such as reception of visitors, communication up and down, internal and external contact, and data printing, and complete various tasks assigned by the leadership on time, quality, and quantity. Strive to do a better job and establish a good image of the hotel.
Over the past year, I have been strict with myself. I have always regarded being patient, willing to pay, and obscurity as my own criteria. I have always focused on being rigorous, meticulous, solid, realistic, down-to-earth, and working hard. superior. At work, we regulate all our words and deeds with systems and disciplines, strictly abide by various rules and regulations, respect leadership, unite comrades, be modest and prudent, actively accept opinions from all aspects, and constantly improve our work.
Looking back on the study and work over the past year, I have further improved in terms of ideological style, personal quality, professional level, etc. Although I have achieved some results at work, I also realize my shortcomings. At this place, the level of theoretical knowledge is still relatively low, modern scientific and technological capabilities are not yet strong, and it is still far from the requirements of today's society in the county. In the future work, we must continue to work hard, carry forward our achievements, learn from each other's strengths, and do our best in all aspects. Work.
I have been studying cooking for several years, and it has been more than a year since I left for Xixian County. This is my first time working in a private hotel, and it is also the first private hotel I have entered. "Those who teach me the most should be the ones who teach me the most. No matter whether I laugh or argue or get scolded, they are all my gains and prepare me for my growth and progress. When I came here, I just came with the mentality of giving it a try. At that time, I thought it was not suitable and I just left. It was nothing. After I came here, I realized that it was the right choice to choose here, so I gave up the idea of ??leaving. I just came here. When I was working as a side dish employee, they were not very adaptable, not very active, and were not very efficient. Neither the boss nor the head chef blamed me, they just said that they were not sure to arrange them in the right position. Later, I was transferred to Dahe, and gradually I fell in love with the work of Dahe. I also received encouragement, so I worked hard and did my job carefully. Although I didn't do it very well, I felt that I was doing my best in my own work. . I am not very active, I have low self-esteem, and I always complain about things and people around me, so it is difficult for me to obey my boss’s arrangements. I feel that the arrangements are unreasonable, so I disobey and contradict my boss. There was a time when the head chef I have a headache. If I continue like this, they will have no choice but to give up on me. At that time, the head chef manager talked to me, did some 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, and this is all thanks to me. My boss’s patience with me and his persistence in never giving up allowed me to be my happy self again.
Later, there was a vacancy for the position of Dutch King and my boss strongly recommended it, so I got the opportunity to be the Dutch King and played the role of the Dutch King. Xizhou Hotel provides me with a platform for development and room for improvement. After becoming the Dutch King, I felt that I was no longer an ordinary employee, and I could no longer hold myself to the behavior of ordinary employees. So while I was doing a good job as an employee, I started to think about the progress of the Dutch team's work. This was my biggest improvement as a Dutch boss, and it was also a breakthrough for me. I looked at the problem from a higher level. This is all due to constant mistakes made under the leadership and guidance of Teacher Zhong, and improvement slowly achieved through constant encounters with obstacles.
My main problem now is in arrangement. I don’t know the efficiency of my subordinates very well, and I don’t know how to do it mentally. I don’t know how to arrange work, and I don’t grasp the time well. The employees still do their job well, but the team leader fails to do his job well. Sometimes he still treats himself as an employee, working hard while ignoring the overall progress, doing things by himself without tracking, which leads to overall problems. Now I think the biggest problem we have is that our production line does not circulate. It is always stuck in one position and does not flow down, so it breaks there. If there is a problem at the stuck position, it is not reported, and it is not solved, causing the assembly line to break. , so I would like to remind every Dutch king that when there is a problem within his own scope, he should solve it as soon as possible, report it as soon as possible if he can't solve it, make remedial decisions, and deal with the problem in the most effective time.
Xizhou Hotel is committed to cultivating every employee, giving every employee the possibility of development, and providing everyone with opportunities for learning and development. Xizhou Hotel often organizes us to study and train. Let us make progress together and have greater room for development. On May Day, Mr. Wang organized a fully closed training for us. This kind of training is one that most of us have never heard of. I benefited deeply from this training and it shocked my soul. This training taught me how to be a good person. Responsible people should do things in a down-to-earth manner, do things with their heart, and do things to their own satisfaction. At the same time, I understand that I need to cherish everyone and everything around me, cherish my current job and every learning opportunity, cherish my relatives and colleagues around me, and don’t let myself have regrets and guilt in the days to come, so I have to be serious. Working hard in life, my growth and progress are the best rewards for my family and boss. "Doing simple things well thousands of times is not simple, doing ordinary things well thousands of times is extraordinary." This is my biggest experience in my future work.
As the time comes, I will take my experience and lessons from this year forward, carry forward the advantages and correct the shortcomings bit by bit, work hard to do my part, learn management skills, and contribute to the hotel. Contribute your own strength, progress with the hotel, and achieve global prosperity. Give yourself more opportunities to make progress and remain invincible in this highly competitive society. Chef Work Summary 3
Time flies so fast, and it is almost the end of the year, and in the blink of an eye it has been three months since I took over the canteen. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we do not eat, it is impossible to survive, so as a unit canteen, this is also very important. As an administrator, we should pay more attention to the diet of our employees and to ensure the physical and mental health of each colleague. Now I will summarize the canteen work during this period as follows:
First, as a collective In canteens, strict implementation of food hygiene and safety in Taiwan is a major matter related to the health of every employee. First of all, every canteen staff must undergo a pre-job physical examination every year, and those who fail the physical examination will not be allowed to work. Secondly, we conduct ideological education for staff from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff at work. We must do a good job in food hygiene and "one wash, two rinses, and three disinfections" of tableware in our canteen. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner. All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be available on call to ensure the normal operation of employees' work.
In the second and eighth months, I officially took over the canteen. First, I will take inventory and hand over the inventory of goods. Every day, I will go to the kitchen to work and communicate with them in person. I will have a detailed understanding of the needs and deficiencies in the canteen work, and make timely improvements to the shortcomings of the current status quo. For example, the hygiene situation: Due to the continuous reception of several large-scale gatherings some time ago, everyone was physically and mentally exhausted. They were not able to clean the place in a timely and thorough manner, and the items were not arranged neatly, which made the leaders feel dirty and messy about the canteen. , bad impression. In order to adjust the staff's mentality in time and change the current situation, I personally went to the kitchen and took the lead with them to clean the ceiling, walls, stove, steamer, floor, and warehouse. This cleanup was effective, the kitchen has been significantly improved, and the good working environment has changed the leader's impression. Maintaining it is the key.
September is a busy month. We received the director of the center and his delegation to study and exchange, and the center came to have dinners with full-time employees. There were more than ten meals of different sizes. The meal reception work was completed in a timely, accurate and smooth manner, leaving a good impression on leaders at all levels. At the same time, normal meals for employees are ensured.
October in the golden autumn is the harvest season, and it is also the time when autumn vegetables are on the market. In order to reduce the cost of the canteen, a large number of winter vegetables were purchased, such as radishes, Chinese cabbage, potatoes, green onions, etc., and Chinese cabbage and various pickles were pickled. So that employees can eat a variety of foods in winter. At the same time, with the support of the leaders, we spent a week building a winter storage cellar, which effectively ensured the storage of winter vegetables.
Third, it is also very important to keep food in stock. For more than 40 people, they often need to go out to purchase various foods, such as meat, vegetables, eggs, poultry, staple and non-staple food, etc. I personally purchase food that does not have a "Quarantine Certificate" or "Food Hygiene Permit" and I will not purchase any food that has been stored for a long time or has deteriorated or smelled. I strictly prevent the occurrence of serious food poisoning incidents and ensure that The physical health of every employee. During this period, no intestinal diseases or food poisoning accidents occurred among the people and employees who ate in our canteen.
In addition, I also have strict financial discipline. Every time I make a purchase, I always have to accept it and pay it in time. I ensure that the funds are earmarked and not spent indiscriminately. I check out every five days and settle the accounts every ten days. Once reimbursed, we should adhere to the principle of economy to achieve high quality and low price.
Due to my limited level, I am not proficient enough in canteen management, and there are many things I have not done well. For example: the loss was 505.86 yuan in the first month, and the loss was 76.25 yuan in the second month. This also confirmed my shortcomings in canteen management. I will increase my efforts in my own management and quality learning in my future work. At the same time, the purchase of food and the loss of items are controlled to ensure that employees can eat cheap and reliable food.
In short, the canteen work is gradually becoming normalized and formalized, and the canteen staff are also increasing their efforts to gradually form a team that is dedicated, dedicated, pragmatic, dedicated and cooperative. *** Serve silently for the development of your career. Chef's Work Summary 4
1. Basic situation:
The staff canteen and guest house *** have cadres and employees __ people, and they are responsible for the relatively heavy internal and external reception, staff Dining and other work tasks. Under the leadership of the Party Committee of the Transportation Department, the Transportation Department and the Lifestyle Company, and with the strong support of the leaders of various fraternal units and comrades, we closely focused on the overall work of the Transportation Division and carefully completed various life service tasks. . Up to now, the income of the staff canteen and guest house is x yuan, the fixed cost is x yuan, the variable cost is x yuan, and the profit is x yuan.
2. The main work situation since this year:
The staff canteen and guest house are important components of the logistics life service work of Shayun Division. In particular, he is responsible for the busier tasks of receiving leaders at all levels and guests, as well as the accommodation and life of single cadres and employees within the Shayun Division. As a "window" unit of the Shayun Company, the quality of work of these two units is directly related to the external image of the Shayun Company and the vital interests of the employees. Therefore, we insist on doing a good job in the following aspects:
1. Focus on the overall situation and raise awareness. Since the beginning of this year, the various production and operation activities and the overall work situation of Shayun Division have shown an unprecedented tense and busy scene. Under this circumstance, if our work rhythm and various management and life service tasks cannot keep up with the rapid development of Shayun Division, we will be unworthy of the trust and support of the leadership of Shayun Division and lose face. To the cadres and employees of the Shayun Department who are working hard on the front line of various tasks. Therefore, we regard doing a good job in comprehensive life services as an important aspect to implement the annual goals of the Party Committee and the Department of Transportation, adhere to the people-oriented approach, care about the lives of employees, and do good things and practical things for the majority of cadres and employees. We must do a good job to make the staff canteens and guest houses truly become "staff homes" and places where cadres and employees are satisfied. In particular, we can keep close contact with the overall work of the Shayun Department, closely contact the actual situation of the unit, and insist on educating employees on "life service is no small matter" and "it is our duty to do a good job in various receptions and serving employees" , so that everyone can ideologically realize the importance of doing their job well, and thus consciously devote themselves to various service tasks. Since the beginning of this year, all staff in the staff canteen and guest house have been able to focus on the overall situation of the Shayun Division and do their best to do their respective jobs, which has been praised by leaders and employees.
2. Strengthen management and standardize operations. The work in the staff canteen and guest house often involves cadres and employees, involving some specific issues such as everyone's food, drink, and accommodation, and is considered to be a "thankless job." In this case, we didn't do it because although we did a lot of work, we didn't We feel sorry for everyone's recognition, but we have tried our best to provide various services. Since this year, we have lived up to the expectations of the leaders of the Shayun Department and the majority of cadres and employees. The leaders have set an example, strengthened management in all aspects, and continued to create good things for everyone. The service conditions have laid a good foundation for gradually moving towards standardized management and high-quality service. While doing a good job in various management, we have also done a lot of work in changing the business model, changing the service attitude, and improving the service quality. We always adhere to the people-oriented service concept, adopt a variety of service methods, and try our best to provide convenient conditions for cadres and workers, so that everyone feels like returning to "home" when they return to the guest house.
3. Unite and cooperate. High-quality services. The tasks undertaken by the guest house and staff canteen are fragmented and complex, but each task is closely related to the overall work of the Shayun Department and the vital interests of the cadres and employees, especially the many large and medium-sized external reception tasks we undertake. Directly related to the external image of Shayun Division. Therefore, with the cooperation of relevant departments, we insist on improving internal unity and cooperation and improving quality services. Especially since this year, the guest house and staff canteen have a large workload. Without affecting the normal work operation, whenever there are large and medium-sized reception tasks, our internal employees can obey the leadership's arrangements, regardless of industry or conditions, and go all out to do a good job in reception work. Since this year, the canteen has been responsible for more than three tables. We have received more than ten reception tasks, but each reception task has been successfully completed. We have received the trust of the leaders of the Shayun Department and the praise of everyone. We also regard the dining and accommodation services for single cadres and employees within the Shayun Department as the focus of our work. Pay close attention. At present, the various production and operation tasks of Shayun Division are tense and busy, especially some single cadres and employees who have been working on the front line of various production and operations for a long time. They are on vacation or on business trips and return to dining and accommodation as logistical and living services. As a unit, it is our duty to put ourselves in their shoes so that they can eat satisfactorily and live comfortably. In order to ensure that our services are of high quality and service, the guest house will change bedding for everyone in a timely manner. , bed sheets, and in the specific service work, we have an amiable attitude and a clean and tidy environment so that everyone can live comfortably in the guest house.
In terms of dining, we did not stop at making the cadres and employees just enough to eat. At a general level, we strictly follow the requirements of the leaders of Shayun Division and work harder on service attitude and food quality. Now, the staff canteen serves three meals a day in the form of a buffet, and the staple food for each meal is six. There are more than four varieties, and there are more than four non-staple dishes, and each meal comes with two meat dishes and delicious vegetable soup. In order to do this job well, the management, service and cooks of the staff canteen have the same goal. Work hard in one place and provide satisfactory and high-quality services to cadres and workers wholeheartedly. The staff canteen also formulates weekly recipes and recipes and publishes them to facilitate everyone's supervision. Due to the new improvement in the quality of food and service in the staff canteen, even some residents are willing to eat in the staff canteen with their families. In order to facilitate the lives of cadres and employees, the staff canteen also provides steamed buns, flower rolls and some braised products to the families of cadres and employees in addition to their busy work, which is highly praised by the majority of cadres and employees.
Of course, although we have made some achievements this year, there is still a certain distance between the requirements of the leaders of the Shayun Department and the expectations of the majority of cadres and workers. Especially under the new situation of rapid development of Shayun Division, our work pace is not big enough. These need to be continuously improved in the future.
3. Future work plans:
First, we must further understand the importance and necessity of providing comprehensive life services. Strengthening life service work is an important measure for the Party Committee and the Transportation Department to adhere to the people-oriented approach, care about the lives of cadres and workers, and do good things and practical things for the cadres and workers. The issue of caring about the lives and services of cadres and workers is, in the final analysis, actually a political issue and a matter of people’s opinions. Therefore, we must further deepen and improve our ideological understanding, and transform our ideological understanding into concrete actions. We must do everything possible to create good conditions and further run employee canteens and guest houses to facilitate dining and accommodation for cadres and workers, and to provide better conditions for the Shayun Movement. Make its due contribution to the sustainable development of the company.
The second is to continuously strengthen management and do a good job in improving service quality. In the next step, we must focus on one center, highlight the "two-for" policy, achieve three transformations, and achieve four satisfaction rates. Focusing on one center means closely focusing on the various work goals of the company, closely integrating the life service work with the overall development of the company, stabilizing the people's hearts with high-quality services, and winning the hearts of the people with satisfactory services, so as to achieve unity. To gather strength and promote development. Highlighting the "two-for" policy means striving to serve cadres and workers, doing good things and doing practical things for cadres and workers. Through our efforts, the life service work has truly become a bridge and link of mutual trust between the leaders of the Shayun Department and the cadres and workers. To achieve the three transformations, we need to realize changes in our ideological models, management methods and work styles, take the satisfaction and dissatisfaction of cadres and workers as the criterion for testing all our management work, and continuously promote all work to a higher level. Achieving the four satisfaction rates means that through our efforts, we can greatly improve the service satisfaction rate in the staff canteen and guest house, and achieve a "win-win" effect in social benefits and economic income of life services.
The third is to be proactive and responsible and conscientiously do a good job in food safety and hygiene. Life service work is complicated, and the most fundamental work requirement is to be responsible for the life, health and safety of the majority of cadres and workers. Therefore, we must conscientiously implement the "Food Hygiene Law", make strengthening food hygiene management and comprehensive life service management in accordance with the law a top priority, include it in an important management agenda, and ensure that responsibilities are assigned to everyone, and we must pay close attention to the implementation and implementation. produce results. Chef Work Summary 5
The kitchen has done a lot in __, but there are also shortcomings, passion, but also helplessness. In fact, these are work and these are life. We should not think about changing anything, we should think more about what else we can change ourselves, so that we can make greater progress in our kitchen. The following is a summary of my work, and I would like to share it with you:
Summary of the kitchen work in Champs-élysées in __ year
__ year is about to pass, and I look back on the work plan of the previous year and this year Despite the busy schedule, the kitchen staff have put in arduous efforts. Everyone worked together and worked hard to complete the plan while creating surprises one after another. However, there are still shortcomings that we need to summarize and make up for.
1. Summary of work in __ years:
1. Strengthen internal training in the kitchen. According to the work summary of the previous year, kitchen employees have poor work ability and weak work awareness. We must strictly focus on the work service awareness of new employees, strengthen job skills, and improve employees' comprehensive abilities.
2. Strengthen front-end and back-end communication and coordination to improve customer service. Regularly open coordination meetings between the kitchen and the front desk to enhance the team awareness and service awareness of Champs Elysees staff, discover and solve shortcomings in the work, assist each other in the front and back offices, and work together to enhance the brand of the restaurant.
3. Arrange personnel reasonably and make comprehensive use of labor force. In today's increasingly fierce competition, personnel are tight. Reasonable arrangements should be made according to the existing kitchen personnel, comprehensive utilization, timely adjustment of employees' work content, and improvement of employees' work efficiency.
4. Further standardize and clarify the kitchen reward and assessment system. In order to improve the work efficiency of kitchen employees, enhance team combat effectiveness and cohesion, improve the overall level and quality of employees, and cultivate employees' proactive work attitudes, further detailed provisions have been made on employee rewards and assessment plans.
5. As always, do a good job in the "Five Constant Methods" and sanitation work in the kitchen. Kitchen hygiene and the "Five Constant Methods" have always been one of the focuses of kitchen work, and kitchen employees continue to implement them. In the self-examination of the hotel's star rating, it was well received by the hotel leaders and was also rated as a "Five Constant Method" demonstration kitchen in the Western Food Department.
6. Reflect the restaurant brand and highlight personalized services. In daily services, the front and back offices work together, and there is no shortage of personalized services, and special treatment is given to special guests. Among them, nutritious meals for pregnant women are formulated and produced for more than two months, and long-term personalized dishes are prepared for regular customers who like gourmet food. etc.
7. Persist in the coordination and cooperation of various kitchens. Strictly control the quality of products to ensure that any finished or semi-finished products coming out of the kitchen meet standards and improve the service and quality of the department.
8. Successfully completed the mooncake sales task.
During the annual mooncake sales, the kitchen staff worked together and focused on sales. Although the sales ability of the kitchen staff was weak, after more than two months of hard work, the task was successfully completed.
9. There are rich and colorful food activities in each festival. From the Chinese and Western mixed set menu to the classic buffet bar, from the warm Mother's Day set meal to the Christmas dinner, it brings guests not only delicious food, but also surprises and satisfaction.
10. Create excellent Western dishes with Nanyuan characteristics. The kitchen is innovative and pioneering, and has developed many Western a la carte dishes that are very popular among guests; it has repeatedly won gold medals and special gold medals in provincial cooking skills competitions, competing for honors for the hotel.
None of this would be possible without the joint efforts of all personnel, as well as the support and cooperation of the leaders. The kitchen has achieved some results this year, but we should think more about our shortcomings. Today, when competition is so fierce, how can we create more results tomorrow, which requires our collective efforts. In the new year, we will face difficulties together, challenge the future together, and create a better tomorrow.