1. The opening of Dele Xinqiao Store is a witness to Dele's development. P5？ Management is what we learn, and our management should also take every employee to do their job well.
2. The establishment of the workers' congress is an improvement for Dell. It is an organization that allows grass-roots employees to participate in company management and make constructive suggestions. At the same time, we also encounter difficulties. Although I am not a worker's representative, I still know from the mouth of individual representatives that welfare is rarely mentioned at present. I think this needs the guidance of the head office in many aspects, so that the employee representatives can really bring the opinions of the grassroots employees to the top, and at the same time, they can make suggestions for the development of the company.
3. The establishment of the quality inspection team can be said to be a great progress in all aspects of Junyao Store, which has changed many problems in Junyao Store and accumulated experience for future development. However, there are still many shortcomings. Some members of the team should be guided in their ideas. I think quality inspection is not to cope with the company's decision, but to correct the loopholes in daily management. Personally, I suggest that this department be directly led by the head office, and its members should have a fair mind. When you encounter problems, you should ask them in time and correct them.
Dale's salary increase twice this year shows that the company leaders attach importance to employees, which was put forward by general manager Chen? Performance pay? Personally, I think this will be a major reform in the coming year. The implementation of this policy is a fair embodiment for employees, which can make employees work harder and get more, but it is a constraint for lazy employees. I hope to see the implementation of this policy as soon as possible.
5. Summary of my personal work:
(1) Correctly guide and correct the discipline and hygiene of personnel at all stalls, which has been improved at present, but still needs efforts.
(2) Track the slow serving speed of each stall (proposed for the front office) and communicate with the operators. There has been a marked improvement during this period. Try not to rush meals or complain.
(3) Follow up and supervise the storage and procurement of raw materials in each stall, use scraps as much as possible, and save costs.
(4) At present, the awareness of energy saving and emission reduction in all stalls has been improved, but it needs to be persisted.
The biggest problem is the shortage of personnel, which cannot be changed under the current situation of [FS:PAGE]. This requires all departments of our company to work together, make reasonable arrangements and do a good job in the reception of the Spring Festival at the end of the year.
Summary of chef's trainee work: I was born in XX, and I joined the work in XX. I worked as a school logistics manager and worked as a canteen cook in xxx school. Because of his good cooking and good performance in all aspects, he was transferred to xx County Education Bureau in xxx 10 to take charge of the canteen work of the bureau. In February xxx, I passed the exam and was rated as a senior cook in China. Xxx year 10 went to xx to take the provincial chef exam and got the first-class chef. Review the past and sum up the work.
First, politically and ideologically. I earnestly study the Party's line, principles and policies, and the Deng Xiaoping Theory, educational principles and policies of the Party and the country, and constantly improve my ideological quality and political theory level. I have always insisted on putting the overall situation first, obeying organizational arrangements, and never paying attention to price. Although I am a worker, I never feel inferior and always do a good job in canteen management with my own practical actions. Ensure the normal operation of the Education Bureau.
Second, at work, I served as the director of the bureau's canteen and the cooking work of the canteen. First of all, ensure that cadres and workers never neglect their duties and make mistakes in drinking and dining, and constantly improve their cooking skills. In practice, I constantly explore, according to the dietary hobbies in Hunan and northern Guangdong, constantly improve my knife skills and cooking skills, and compile multiple sets of special recipes, so that all cadres, workers and guests can eat sweet and delicious meals. Let cadres and workers eat satisfactorily and live in peace of mind. Secondly, I pay attention to several aspects of canteen management.
First, the raw materials of a good canteen should be purchased. Not afraid to travel, not afraid to enter the market, not afraid to shop around, buy all kinds of nutritious food raw materials, ensure good quality and low price, let cadres and workers eat well and spend less money.
The second is to be a good food keeper in the canteen. Ensure that food and raw materials do not rot and waste, and save canteen expenses. In the past five years, it has saved 2,300,000 yuan for this bureau. The third is to ensure the regular supply of meals and boiled water on time. I usually get up early and get greedy for the dark, and Sunday is no exception, so I will make logistical preparations for next week. Starting from xxx, I personally organized the annual education administrative work conference sponsored by the Education Bureau, the monthly education administrative conference, the annual basketball match between the teaching staff and middle school students, and the dinner and reception of the relevant staff from the upper and lower levels. I have never been afraid of hardship or fatigue, nor have I neglected my duties or made mistakes. Because of the distinctive features of canteen work, it has been well received by city and county leaders and other departments, ensuring the normal operation of the bureau. In the annual appraisal of 1999 to 200 1, he was rated as an advanced worker by the Education Bureau.
While doing my job well, I also actively participate in the work of various centers of the county education bureau, such as the college entrance examination, senior high school entrance examination, senior high school entrance examination and self-taught examination over the years, every year? May day? 、? Eleven? During the Spring Festival holiday, I worked tirelessly and worked hard, which was well received by my comrades.
Third, pay attention to study and form a good habit of reading books and newspapers. Care about current affairs and politics, pay attention to national affairs, be clear-headed and not lag behind the situation.
Fourth, observe labor discipline, and don't be absent from work. This year, I went out of Man Qin, even surpassed Man Qin, and did some odd jobs.
In short, in recent years, I am loyal to my duties, loyal to my duties, law-abiding, honest and clean, and have achieved good results. He made his own contribution to education.
Summary of Chef's Work Review 20 14, with the support of leaders and colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, being diligent and conscientious, and providing customers with exquisite dishes and quality services. The specific work of the past year is summarized as follows:
Political thought: I attach importance to strengthening the study of theory and professional knowledge. At work, I insist on studying while working, and constantly improve my comprehensive quality level. First, consciously adhere to the guidance of the 18th National Congress of the Communist Party of China and make our own efforts to further accelerate the improvement of the socialist market economic system and build a well-off society in an all-round way. Second, seriously study work and business knowledge, focusing on food cooking and ways to improve food quality. The third is to study legal knowledge seriously, combine the actual characteristics of my work, use my spare time to study selectively, and further enhance my legal consciousness and concept through study.
Daily work: In the past year, I have established and strengthened the idea of serving the people. Go to and from work on time, ensure that meals are served on time, abide by labor discipline and various rules and regulations of the canteen, obey work arrangements, take good care of collective property, do a good job in collective and personal hygiene, and strive to complete their own work. The quality of dishes is the core competitiveness of the chef's survival and development, so I strictly follow the operating rules of dishes to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. At the same time, we also listen carefully to the opinions of diners, sum up the shortcomings, and improve them in time in the next cooking. In terms of service, I am high-quality and efficient, kind to diners and kind to talk. Don't swear, don't swear, unite as one and do a good job.
In terms of food hygiene. I strictly abide by the canteen hygiene system and strictly enforce the food hygiene law to prevent? Is the disease from the mouth? Prevent food pollution and harmful substances from harming diners and ensure everyone's health. Is finished product storage implemented? 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. Personal hygiene should be diligent in washing hands and cutting nails; Take a bath and have a haircut 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 of the operating room regularly every day, carefully wipe the floor and tables and chairs of the canteen, and strictly ensure the hygiene of the operating room floor, doors and windows and the surrounding environment.
To sum up, in this year, through hard work, I have made certain achievements in some aspects. Of course, I also have shortcomings. In the future, I will continue to strengthen management, quality and hygiene monitoring and cost control. At the same time, we should improve our working ideas, investigate new dishes, speed up the innovation of dishes and strive for greater progress.