Excellent model essay on chef's work summary 1
Since I entered the chef industry, I have been strict with myself in all aspects, striving to improve my ability in all aspects, so that I can adapt myself to the situation of catering development more quickly, be brave in dissecting, analyzing and facing myself squarely, and improve my quality.
Jin Rong Restaurant 2 1 years ago, it was my first time in the catering industry and I learned the most. At work, keeping a correct attitude and taking the initiative to do "eye diligence, mouth diligence, hand diligence and foot diligence" have been well received and taught by the masters. Here, because I am diligent and studious, I have mastered the basic skills of cooking and laid a solid foundation for future development.
In the following work, I am strict with myself, demanding myself with high standards, never neglecting my duty, constantly improving my cooking skills, skillfully using various cooking techniques, constantly exploring and innovating in practice, and realizing my life value in ordinary jobs with a highly responsible attitude, which has been affirmed by colleagues, leaders and customers.
Secondly, in management, we should take the lead in strictly implementing the Food Hygiene and Safety Law in our enterprises and do a good job in food hygiene and safety. Conduct irregular inspections on catering hygiene to ensure food hygiene and safety, and formulate and implement "four separations"-raw and cooked finished products, finished products and semi-finished products, food and sundries, and food and natural ice. "Four Definitions"-Environmental sanitation is defined by personnel, objects, timing and quality, and the division of labor is responsible. "Four Diligences"-personal hygiene, hand washing and nail cutting; Take a bath and have a haircut frequently; Laundry quilt; 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 kitchen regularly every day, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operation room. There were no food hygiene complaints and food poisoning incidents. In the process of purchasing, we should strictly control the quality and regularly investigate the food market to ensure that the food raw materials are rich in nutrition, variety, quality and low price. Ensure that food and raw materials do not rot, deteriorate and waste in food storage, and save enterprise expenses. Technically, I always pay attention to books and programs related to cooking, actively participate in exchange activities organized by the catering industry, and constantly improve my cooking knowledge and professional level. At the same time, we are constantly exploring and innovating. I have developed a number of signature dishes in previous enterprises, which have been well received by customers, won the praise of provincial and municipal leaders at banquets of dignitaries, and won the first prize many times in innovation competitions within enterprises, such as "Golden Soup Dongsheng Spot", "Baked Abalone with Pepper Fragrance" and "Land of Fish and Rice".
I know that the position of chef is very ordinary, but I have never been disgusted. I love every line of work, complete my own work with a conscientious spirit, and help others to complete this work together.
Chef's work summary excellent model essay II
A year's time, with the rotation of the earth, immediately drew a perfect full stop. During this year, I received the training of the national four-level public nutritionist, went to Shanghai and Beijing to communicate with nutritionists all over the country, and studied face-to-face with domestic scientists, and achieved substantial results. In the kitchen, learn the basic knowledge of cooking workflow and catering with the masters, and discuss the shortcomings in the work with colleagues.
In 20xx years, I have taken the initiative to communicate with others in my personal contacts, and I am also willing to communicate with others my inner feelings and thoughts on a certain issue. In practice, I am familiar with every workflow and work details. The working speed has been obviously improved compared with the previous year. At the same time, it also brings some shortcomings in the work, such as: lack of common language in interpersonal relationships, lack of highlights to attract others, attention to details in work, and further strengthening of coping ability. In practice, we need to take courage and courage to break through and stay at the original work level. Looking forward to 20xx years, for individuals, the following measures are formulated to solve the shortcomings in this year's work.
Food and personal hygiene
Food safety is a topic of concern to Chinese people at present, and it is a chef's unshirkable responsibility to do a good job in food safety and hygiene. In 20xx, food hygiene, tableware hygiene and food storage will be implemented according to certain work requirements. As for the sanitary contract area of the kitchen, I will take concrete measures to keep it clean and tidy.
In terms of personal hygiene, develop good living habits, cultivate one's physical quality, and achieve "four diligence": washing hair, having a haircut, taking a bath and cutting nails. On this basis, we should wash our hands and wash our clothes frequently. The positive interaction between personal hygiene and food hygiene is helpful to reduce the risk rate of food safety problems. Help to improve the image and quality of the department. It is helpful to promote the development of food safety in China in a scientific and healthy direction.
Practical operation work
The production of dishes is the most important thing in the actual operation, ensuring that the weight, quantity and quality of dishes are determined according to the work requirements, ensuring that the dishes are smooth and not chaotic, and the dishes are produced in the correct order. Ensure that there are not many seasonings, but a lot, so as to meet the needs of chefs. The picking time is controlled within a certain range and can be completed at one time. During the big order period, the delivery is more than usual, and in the off-season, the inventory should be kept in the usual state. While ensuring that small ingredients meet the needs of chefs, it is necessary to maintain the freshness of small ingredients.
Next year, I will go deep into the grassroots to learn some basic cooking techniques, integrate my usual learning ideas and knowledge, and share them with you.
interpersonal relationship
When I studied nutrition this year, I neglected the establishment of good interpersonal relationships. This is the biggest regret in my work this year, and this regret will be solved in 20xx.
In the process of side dishes, it is still necessary to avoid differences of opinion with the master. Then we must grasp a basic principle of dealing with problems: "solve problems first, then investigate the responsibility, don't care, don't complain, find problems in time and deal with them in time." In terms of interpersonal communication outside work, we should make a breakthrough on the original basis and actively establish a good interpersonal communication platform:
Achievement sharing: I am willing to share some common topics and some good ingredients with you. Actively communicate and discuss medical care.
Hobbies: I will cultivate common hobbies with you, such as singing, traveling, shopping, dressing up and sports activities.
Outdoor activities: I will exchange dinner with you and invite my old colleagues to my hometown.
20xx is a year of both achievements and regrets. I realized the first step of my ideal success: I was trained by teachers and helped by leaders. I will thank them with practical actions and use what I have learned to solve my own problem-interpersonal relationship, which is the biggest problem I left behind this year.
I believe that 20xx is a year in which I will show my talents. After class, I will actively communicate with teachers to help you solve real problems. I believe I will perform better next year and make a major breakthrough on the original good foundation!
Chef's work summary excellent model essay 3
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, in the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the operating conditions of restaurant dishes and market customer surveys. 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 combine the actual situation of employees to strengthen quality education, 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.
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.
Five, in the 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.