If a person can correctly and truly understand and evaluate himself, he can correctly treat and handle the relationship between individuals and society, collectives and others, which is conducive to overcoming his own shortcomings, giving full play to his own advantages and giving full play to his role in work. Evaluating yourself realistically is one of the important ways to carry out self-education and self-improvement. The following is the chef's job self-evaluation, please refer to it!

Chef's self-evaluation 1 Time goes by like water. Looking back, I have made some achievements in this colorful season. I hope I can do better in the future.

First, politically and ideologically. I earnestly study the Party's line, principles, policies and theories, and the educational principles, principles and laws 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 talking about price. Although I am a chef, I never feel inferior, and I always do a good job in kitchen management with my own practical actions. Ensure that all the work of the food and beverage department is carried out normally.

Secondly, at work, I have served as the director of the catering department and the cost control of the kitchen at the Wafer base.

First of all, make sure that you never neglect your duties and make mistakes while eating, and constantly improve your cooking skills technically. In practice, I constantly explore, according to Guilin's diet hobbies, constantly improve my cooking skills, prepare multiple sets of special recipes, so that students and guests can eat sweet and delicious meals. Let the center staff eat enough 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 far away, not afraid to enter the market, not afraid to shop around, buy all kinds of nutritious food raw materials to ensure good quality and low price, so that the center staff can eat well and healthily. The second is to ensure that food and raw materials do not rot, deteriorate and waste, save canteen expenses and ensure cost control. The third is to ensure that the food is served on time and make good preparations for the kitchen logistics. During the new employee class in July 20 12, the tasks of the center and the catering department were successfully completed, which was recognized by the leaders of the center and various departments.

Thirdly, in life, I advocate simple life and develop good living habits/and decent style. Besides, we attach great importance to the concept of time. Because I am approachable and friendly, I always get along well with people. Dare to work hard and work hard will accompany me to meet new challenges in the future. 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.

Cooking is a very practical craft, which can't be mastered overnight, but as long as I read it with my heart, understand it with my heart, follow the picture and imitate it seriously, I will definitely get the true meaning of cooking skills, which I have realized through continuous learning. With the basic skills of water table, chopping board, lotus seeds, miscellaneous vegetables, waiting for pots and stalls, we can innovate all kinds of dishes with good fragrance, taste, shape, quality and utensils as long as we use different raw materials, different cooking methods, different shapes and different tastes and change them. I will be more strict with myself, correct my shortcomings and develop my advantages.

Chef's work self-evaluation 2 I was born in XXXX month, and joined the work in XX month of 19XX year. After his birth, he worked as a school logistics administrator in Yizhang No.6 Middle School, engaged in cooking in the canteen and summarized the chef's work. Because of his good cooking skills, he performed well in all aspects. In June, he was transferred to the Yizhang County Education Bureau, 199X, in charge of the canteen of the bureau. February 199865438 passed the examination and was rated as a senior cook in China. 199X month, went to Changsha to take the provincial chef exam and obtained the first-class chef. Looking back, the work is summarized as follows:

First, politically and ideologically. I earnestly study the Party's line, principles, policies and theories, and the educational principles, principles and laws 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 are all purchased. Not afraid to walk a long way, enter the market, 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 more than 200,000 yuan in hospitality for the bureau. The third is to ensure the regular supply of meals and boiled water on time. Usually get up early and be greedy for the dark, even on Sunday, and make logistical preparations for next week. Starting from 1992, 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 meals and receptions of the relevant staff going up and down. 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 from 1999 to XX, he was rated as an advanced worker by the Education Bureau.

While doing my job well, I also actively participate in the work of the 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, and the annual "May 1" and "Eleventh" Spring Festival holidays, including the night shift during the SARS period this year. I worked tirelessly and worked hard, and I 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.

Self-evaluation of the chef's work 3 This year, due to the influence of the national economic climate and the deepening of anti-corruption activities, the environment of the catering industry is quite severe. How to do a good job in management? Under the correct leadership of the hotel, the Food and Beverage Department has fully implemented the hotel management contract plan, focused on economic construction, and strengthened management, so that the Food and Beverage Department has made steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:

I. Completion of various economic indicators:

The annual operating income is _ _ _ _ _ yuan. Increase (or decrease) by _ _ _ _ _ _ _ _ yuan compared with the previous year, with an increase rate of _ _%. The task yuan was actually completed in the whole year, exceeding the task yuan.

Second, the main work completed this year:

(A) the implementation of the hotel management contract scheme, improve the reward distribution system, mobilize the enthusiasm of employees. This year, the Food and Beverage Department allocated 3.8 million yuan to the hotel, an increase of 600,000 yuan over last year's 3.2 million yuan, or 19%. In order to accomplish the task better, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit wage distribution plan. According to the differences of departments, posts, technologies, skills and labor intensity, the economic indicators are decomposed into various sub-departments, and the turnover, output, expenses and gross profit rate of each sub-department are verified, and the monthly accounting, over-commission and energy-saving rewards are made, which fully embodies the principle of linking tasks with benefit wages and enables them to give full play to their respective advantages and find ways. The per capita monthly income this year is _ _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.

(2) Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity. 1. Improve the management organization. The quality management team composed of the leaders of the catering department and the managers of all departments has fully played its role throughout the year. The team not only cooperates with each other, but also cooperates with each other, and implements the management system of top-down, one level is responsible for the other, and the management benefits are clearly rewarded and punished, which improves the overall quality of leaders and makes the management work go smoothly. 2. Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily summary meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time. 3. Establish a supervision system for product evaluation and supply. In order to predict the varieties to the maximum extent and coordinate with various departments to do a good job in product supply, we will check the forecast of product supply every morning, afternoon and evening, establish a special account book record for the varieties predicted in the local market, and at the same time go to the relevant departments for verification, and ask the management to sign it to clarify the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized. 4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced. 5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception units in the city reserved seats for banquets and wedding banquets 165, setting a record for the total number of seats reserved on the opening day; On the evening of September 29th, 75 wedding banquets were received, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

(4) Public relations with all staff to win more repeat customers. The leaders of the catering department regard public relations as an important job, and they often instill public relations awareness and knowledge in meetings and conferences. When the sales department is busy, enrich the floor to communicate with customers and order food, and solicit their valuable opinions in different forms. On holidays, call relatives and send gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years.

(5) Enhance employees' interest awareness, strengthen cost control and save expenses. Food and beverage department leaders often emphasize the importance of cost control and cost saving, enhance employees' awareness of interests and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities according to the * system, and strengthen control. Throughout the year, the regulations on expenses, the system of receiving and dispatching raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of receiving office supplies, the system of purchasing goods, the system of financial audit and inspection, and the system of cashier management were improved. This year, all employees have developed the good habit of saving, and switch the water switch, oil switch, gas switch and electric switch reasonably, and stop the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. /kloc-in October, the Millennium old turtle soup was originally purchased as a complete set of semi-finished products. In order to reduce the cost, change it into a turtle and make it yourself. It took nearly two months to save more than 30 thousand yuan.

(6) Do a good job in political and ideological work and promote the improvement of economic benefits. The catering department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion. 1. Organize employees to participate in the '97 Yangcheng Excellent Chef and Waiter Technical Competition, and participate in the hotel track and field competition, calligraphy competition, skill competition, chess competition, table tennis competition, etc. Participate in the hotel's poverty alleviation donation activities, learn the "three-character classics" activities and learn 50 English sentences. In all competitions, we achieved good results, including winning six gold medals and three silver medals in the track and field meeting in the hotel. 2. Throughout the year, our department held 9 cultural activities such as skill knowledge contests, dancing and karaoke, including spring outing 1 time, study trip 13 times, 5 symposiums, 2 women's conferences, 6 home visits and 20 visits to patients. Through various activities, employees have formed a strong collective that loves hotels and works hard together. Employees have good ideology and morality, and there are eight stories of collecting money throughout the year. The personnel are stable and the flow of personnel is small. The average monthly turnover of employees this year is about 5 people.

(seven) improve the labor employment system and training system, improve the quality of employees. 1. Strict labor and employment system, catering department recruits new employees. Those who meet the requirements will be hired on the basis of merit, and those who do not meet the requirements will not be hired to ensure the recruitment quality. At the same time, superior leaders go deep into employees, tap talents, and constantly enrich the team. Through repeated inspections, six ministers and eight foremen were promoted throughout the year. Employees who violate hotel regulations will be punished and dismissed if they give priority to education and refuse to change after repeated education. Employees were punished 1 1 person in the whole year. Due to the strict employment, the quality of employees is high and the efficiency is greatly improved. 2. Improve the training system. In order to make the training achieve the expected results, the leaders of the food and beverage department should first make it clear that the training should have the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, a training team was set up, training plans were made again and again, and training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, regular assessment. Throughout the year, more than 200 trainings were conducted on promotion manuals, service knowledge, skills, customer service standards, hotel management knowledge, product quality, promotion business knowledge, 50 English sentences, polite expressions and safety and health knowledge.

(nine) according to the star standard, improve the hardware facilities, beautify the environment, stabilize tourists and improve the business atmosphere. The total investment of facilities increased by more than 3 million yuan in the whole year, mainly including: the renovation of the East Hall on the second floor, the renovation of the South and North Halls on the second floor, the renovation of the corridor and bathroom on the fifth floor, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Due to the perfect service facilities, it has attracted many repeat customers.

Third, the existing problems:

1. Sometimes the product quality is not stable enough and the serving is slow. 2. The service quality in the lobby is not high enough. 3. The anti-theft work is still relatively poor, and there is a phenomenon of theft.

Four, the idea of next year:

1. Improve product quality and create top ten signature dishes. 2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hot Pot City. 3. Strengthen standardized management and improve the overall management level and service quality of enterprises. 4. Open a restaurant chain.

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