In order to do a good job as a chef, we need to sum up our work frequently and constantly improve our working ability and working methods. I sorted out the personal work summary of the kitchen for you, hoping to help you.
Summary of personal work in the kitchen (1) Looking back on this year, my career as a chef has gone through many detours and spent a lot of time and energy. Now I summarize my personal work in xxxx as follows:
First, too superstitious about the size of the platform.
Before my heart was higher than the sky, I always wanted to find a big platform and always wanted to enjoy the cool under the big tree. Choose a big platform and you can have a worry-free future. So I searched again and again. However, the facts are different. We find that every enterprise has its own advantages, and some aspects are not perfect. No matter whether we are in a large enterprise or a small enterprise, we should learn their advantages, so that we can face difficulties with the enterprise, because the work is completed by our own efforts. Always sit on this mountain and look at that mountain, and you will never accomplish anything. The size of the platform is by no means an absolute factor that affects a person's success. The key is how to work hard under the current platform, how to do your job well, and learn endlessly. Now I firmly believe that it is better to choose a platform than to be myself.
Second, things are not calm.
Think about your biggest weakness is your lack of maturity. Doing things by yourself is a bit emotional, and I often bring the emotions in my life to work. Impulsive and not calm enough. I like to make decisions on impulse. That you made a decision you regretted. Habit forms character, and character determines fate. I will get rid of this fatal smelly habit on the road in the future, and think twice before you do it.
Third, poor adaptability, not insisting on choice.
Poor adaptability to the environment. Don't force a choice. Often disturbed by external factors. I'm sorry I got mixed up with my new partner. My mind is too heavy. Sow in spring and harvest in autumn. Only by working hard in one place for a long time can the company reuse you and get better development. If work is like guerrilla warfare, if you work here for a month and there for a month, you will not get good results. It is purely a part-time job with no money. So tell yourself to stick to your choice.
"The road is long, Xiu Yuan, and I will go up and down." On the basis of summing up this year's experience and lessons, I will greet the arrival of next year's work with a more correct attitude and full enthusiasm, and strive for greater progress in next year's work.
Summary of personal work in the kitchen (2) 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 the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my future work can be better. My work for one year is summarized as follows.
First of all, in the positioning of dishes
Develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant food management and market customer survey. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.
Second, management.
People-oriented, I strengthen quality education in combination with the actual situation of employees, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, 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, high-quality, efficient and innovative team.
Third, quality.
The quality of dishes is the core competitiveness of the survival and development of canteens. As a chef, I strictly control the 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; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.
Fourth, 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, and prevent customers from food poisoning, resulting in unnecessary consequences.
V. Acceptance and use of raw materials
We must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.
Summary of personal work in the kitchen (3) With the support of leaders and colleagues, as a chef, I always insist on setting an example, high standards, strict requirements and unity. Provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the hotel, we are diligent and conscientious. The specific work in the past year is summarized as follows:
I. Operational aspects
Under the guidance of the leader, I brainstormed and worked out a more 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 dishes with farmers' characteristics, as well as seasonal scented tea for guests.
Second, management.
People-oriented, combined with the actual situation of employees, I regularly give targeted cooking training to employees and often encourage them to do their jobs well. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd, observing kitchen rules and regulations, and constantly improving cooking skills. Some employees even began to try to make new dishes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality.
The quality of dishes is the core competitiveness of hotel catering. As a head waiter, I set an example to help chefs strictly control the quality of dishes. 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; We also listened carefully to the opinions of the restaurant staff and the feedback from the guests, summarized the problems existing in the dishes made at each meal, and analyzed the shortcomings of the kitchen to the staff in time at the daily regular meeting; We often add new dishes to ensure that repeat customers can taste new flavors every time.
Fourth, health.
Strictly implement the food hygiene and safety law, do a good job in food hygiene and safety, and do a good job in all aspects of food processing. According to the regulations, every employee must be responsible for his own health area, and I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.
Verb (abbreviation for verb) cost
Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always our important goal. 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; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, so as to maximize the benefits.
To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. 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.
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