?Time is a loan, and now we owe another six months. In order to provide feedback on the quality of our work, we need to start writing a summary report of half a year's work content. Summarizing the previous quarter will be conducive to our development in the next quarter. So, what semi-annual work summary templates are worth coming up with? After searching and sorting, I present to you the "Chef Mid-Year Work Summary 2022 (4 articles)" for your reference, I hope it can help everyone. Chef's mid-year work summary 2022 (4 articles) Part 1
? Time flies, the sun and the moon fly by. In the blink of an eye, 20xx is coming to an end. With the breath of the New Year, the bell of 20xx is about to ring. First of all, I wish you all a happy New Year and smooth work! One day in July 20xx, I was fortunate enough to be assigned to the xx operation area as the head kitchen chef and became a member here. Looking back on 20xx, under the care and guidance of company leaders and work area leaders, and with the support of my colleagues, as a chef, I always insist on setting an example, high standards, strict requirements, uniting and leading canteen employees, and insisting on taking the overall situation as the top priority. Be responsible, obey the organizational arrangements, love what you do, do a good job in canteen management with your own actual actions, ensure the normal operation of the work, and provide leaders and employees with exquisite, delicious dishes and high-quality services. With the concept of warm service, we serve xxxx Security Services Co., Ltd. wholeheartedly. We have received unanimous praise from the leaders and colleagues in the work area. The specific work over the past year is summarized as follows:
? First, actively participate in ideological and political studies and strive to learn cultural, business, and technical knowledge. Commit to get off work on time and abide by labor discipline and all canteen rules and regulations. At work, obey work arrangements, take good care of collective finances, and take strict precautions against food poisoning. In terms of food and cooking, work strictly according to food operations to ensure safety and hygiene. The staple food must meet the quality requirements, be uniform in size, and control the heat; the supplementary food should be clean, the vegetables should be cut carefully, the side dishes should be beautiful, and the stir-fry dishes should be delicious and moderately salty. Achieve high quality and efficient service; be kind to the dining staff, speak kindly, do not use foul language, do not curse, work together as a team, and do a good job in the kitchen. The second is to be able to focus on the overall situation of work construction, raise awareness, unite comrades, care for others, do good things for leaders and employees, solve worries, and lay a solid foundation for the successful completion of various tasks of the company. In terms of safety, we have strengthened inspections of fire sources, paid attention to waterproofing and leakage prevention, and carefully checked whether natural gas and doors and windows are closed when going to and from work to ensure safety.
? The third is to have a correct work attitude, be serious and responsible, work hard, do your duty in your position, abide by the work philosophy of "do what you do, love what you do", and build xxxx Security Service Co., Ltd. as your own. Although you work in the canteen It may not seem like much, but under such circumstances, I still tried my best and did not regret it. Instead, it made me more determined to do my job well and contribute to the company.
? The fourth is to pay attention to food hygiene and kitchen cleanliness, listen humbly to the reasonable suggestions of leaders and colleagues in the work area, and find ways to ensure that colleagues in the work area are full and well-fed, and carefully study and formulate detailed policies. We constantly innovate new recipes in the canteen to improve the food for leaders and colleagues, so that comrades can eat in their mouths and enjoy themselves in their hearts.
? Fifth, I strictly abide by the canteen hygiene system at work and conscientiously implement the hygiene five-fourth system. Strictly implement the "Food Hygiene Law" to prevent diseases from entering the mouth, prevent food contamination and harmful substances from harming diners, and ensure the health of diners. At the same time, four separations are implemented for the storage of finished products: separation between raw and cooked products, separation between finished products and semi-finished products, separation between food and miscellaneous goods, and separation between food and natural ice. Environmental sanitation adopts a four-step approach, namely determining people, items, time, and quality; dividing work into different areas and assigning responsibilities to all. Personal hygiene should be carried out frequently, including washing hands frequently, cutting nails frequently, bathing frequently, getting haircut frequently, washing clothes frequently, and changing work clothes frequently. Cupboards and shelves where food is placed should be kept clean at all times and free of mold and mouse marks. Rinse bowls, stoves, and floors regularly every day. Carefully wipe the restaurant floor, dining tables, dining cars, and arrange seats neatly, and strictly ensure the hygiene of the floors, doors, windows, glass, and surrounding environment of employees' homes.
? 6. Closely follow the company's goals, fully cooperate and obey the leadership arrangements of the work area, strive for innovation, strictly abide by the work area system, and win maximum benefits for the company.
In the past year, I would like to thank the company leaders, colleagues and work area leaders for their continuous encouragement and support and recognition in my work, which allowed me to freely perform my job and make achievements. In the future work, I will continue to do my job well, be diligent, conscientious, responsible, hard-working, and work hard to learn cooking theory knowledge and cooking skills, and strive to improve my business quality and professional level, so as to bring all work to a new level. .
20xx is a busy and fulfilling year. Looking back on the work of this year, I know my sense of mission and I still have a lot of work to do. We should be fully prepared to move forward with the company. In the upcoming 20xx year, I will do my best to advance and retreat with the company.
? The above is some summary of my work in 20xx. If there is anything wrong, please correct me.
? Chef’s mid-year work summary 2022 (4 articles) Part 2
? With the pace of the clock, 20xx is about to pass. Looking back on the past year, I would like to thank all leaders I would like to thank my colleagues for their guidance and help in my work. I will definitely lead by example in my future work, strictly demand myself, do my job well, make up for the shortcomings in my work, and improve my skills and service levels.
? The work in the canteen involves some specific issues such as everyone's eating and drinking, and is considered to be a "thankless job." In this case, I did not get any reward even though I did a lot of work. I regret everyone's recognition, but do my best to provide various services. Strengthen management in all aspects, and continue to create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, I have also done a lot of work in changing the model, changing the service attitude, and improving the service quality. I always adhere to the people-oriented service concept and adopt a variety of service methods to provide convenience for everyone so that everyone can enjoy the service. Eating in the cafeteria feels like returning to "home". In order to better complete my job in the new year, I summarized the work of the previous year.
? 1. Strengthening.
? I attach great importance to strengthening the study of theoretical and business knowledge. At work, I insist on learning while working and constantly improve my overall quality. First, I study my work seriously. Business knowledge, focusing on studying methods of cooking and improving food quality. The second is to study knowledge seriously, combine the actual characteristics of one's work, use spare time to selectively carry out learning, and through learning, further enhance the awareness of party members and the concept of serving the people. .
? 2. Work hard and complete tasks on time.
In the past year, I have established and enhanced the idea of ????serving the people and ensuring that I get to work on time. Open meals, abide by labor discipline and all rules and regulations in the canteen, obey work arrangements, take care of collective property, do good collective and personal hygiene, and strive to complete their jobs. The quality of dishes is the core competitiveness for the survival and development of chefs, so in terms of food and cooking. , I work strictly according to the food operating procedures to ensure safety and hygiene. The staple food must meet the quality requirements and be uniform in size. The non-staple food must be picked and washed carefully, and the vegetables must be carefully divided into cubes and shreds. . The side dishes are beautiful, the color is good, the stir-fry is delicious, and the saltiness is moderate. At the same time, I also listen carefully to the opinions of the dining staff, summarize the shortcomings, and make timely improvements in the next cooking. In terms of service, I strive to be high-quality, efficient, and thoughtful. The staff are kind and speak politely. They do not use bad words or curse, and they work together as a team.
In terms of food hygiene, I strictly abide by the canteen hygiene system and strictly implement the "Food Hygiene Law". Prevent "diseases from entering the mouth", prevent food contamination and harmful substances from harming diners, and ensure everyone's health. "Four Separations" are implemented for the storage of finished products: separation of raw and cooked products; separation of finished products and semi-finished products; separation of food and sundries and medicines. Food should be separated from natural ice. Personal hygiene should include washing hands and cutting nails frequently; bathing and getting haircuts frequently; and changing work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, and there should be no mold or rat stains. Wash the stove and operating room regularly every day. Clean the floor, carefully wipe the restaurant floor, tables and chairs, and strictly ensure the sanitation of the floor, doors, windows, and surrounding environment in the operating room.
? The tasks undertaken by the canteen are fragmented and complex, but each task is closely related to the company's overall work and the vital interests of the staff. In order not to affect the normal work operation, I can obey the leadership's arrangements, do not talk about conditions, and go all out to do a good job in the canteen. At work, I work diligently, conscientiously and responsibly, and work hard and actively fulfill my responsibilities. Looking forward to the new year, I will work harder and with greater enthusiasm to strictly complete my own work under the guidance of the leadership.
? Despite this, looking back on the past year, I still have many shortcomings: my service awareness is not strong, and sometimes I have not considered it well and failed to provide services; sometimes I have conflicts with individual employees due to impatience. Conflict of opinions; conservation awareness is not strong enough, etc.
? Looking forward to the new year, I will redouble my efforts and greater enthusiasm, strictly under the guidance of the leadership, try my best to correct shortcomings, overcome difficulties, make up for shortcomings, and do my job well.
There are happiness and troubles, but the most important thing is to make progress and growth. I should summarize the gains this year. Since I entered the chef world, I have been strict with myself in all aspects and strive to improve my abilities in all aspects so that I can use them. I can adapt to the current situation of social education development more quickly, have the courage to dissect myself, analyze myself, face myself, and improve my own quality. In studying the "Culinary Management Objectives", I deeply understand the connotation of the "Culinary Management Objectives" and be able to actively cooperate Superiors, use the dissemination of teachers to do a good job.
? Over the past year, I have conscientiously performed 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. Do it. 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. Where, 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. item of 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, "the first one" Those who teach me the most should be the ones who teach me the most. Whether they laugh, 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. I had no idea of ??leaving. When I first came here, the staff who worked on the side dishes 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.
? Now my main problem is still in the arrangement. I don’t know the efficiency of my subordinates’ employees very well, and I don’t know what to do. I don’t know what to do when arranging 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.
? 20xx is about to pass. I will take my experience and lessons from this year into 20xx, carry forward the advantages and correct the shortcomings bit by bit, work hard to do my part, and work hard to learn management skills. , contribute your own strength to the hotel, progress with the hotel, and achieve global prosperity. Give yourself more opportunities to make progress and remain invincible in this highly competitive society.
? The catering industry will be better tomorrow!
? Chef’s mid-year work summary 2022 (4 articles) Part 4
? Although I have been cooking since I served as a hotel chef My skills are not very good, but I have been able to become a regular through constant tempering. After all, if I can't establish my own advantages as soon as possible in the workplace competition, how can I get the recognition of hotel leaders? Therefore, I can actively fulfill the responsibilities of the hotel chef position and work hard at work. Learn skills in this area, but since your working hours are indeed not long, you need to summarize and improve your chef skills.
? By working in the catering department, you can cook delicious dishes for hotel customers. Since the menu system developed by the hotel for customers has long been mature, it is much more convenient for you to work as a chef. Basically, as long as you master the menu The dishes served can naturally bring a good experience to hotel customers through my own efforts. For this reason, I pay more attention to communicating and learning from other chefs to find out my own shortcomings in cooking. In fact, due to the taste of some customers Due to different needs, sometimes the dishes I cooked did not satisfy them. Therefore, while reflecting on my own shortcomings, I also improved such problems through the chef's explanations. In addition, the chef's probation period was relatively long, which led me to become a full-time employee. I have made up for a lot of cooking knowledge through study, but I also understand that I can't stop learning in order to improve on the path of exploration of the chef career.
? He has strict requirements for controlling the raw materials of dishes, which has increased his knowledge. In fact, the emphasis on ingredients was also caused by the fact that the ingredients provided by a buyer could not satisfy the chef. , through the other party’s admonishment, I understood that as a chef, I should have strict requirements for ingredients in order to provide better services to hotel customers. At least treating customers with a perfunctory attitude can easily affect the hotel’s own image, so I am a follow-up chef. At work, I listened to the head chef's warnings and examined the ingredients required for cooking with a strict attitude. It is precisely because I have devoted myself to my work as a chef with a steady style that I have been able to gain recognition from hotel leaders through my own achievements.
? While completing the cooking work, focus on honing basic skills to better consolidate your own foundation. Because chefs have higher requirements for basic skills such as knife skills or cooking, they have neglected these skills. After all, after entering the hotel to have a higher pursuit of the chef career, I naturally can't relax. In addition, I do have the problem of not having deep qualifications, so I focus on helping the chef. Other chefs help to consolidate their own foundation and learn from each other. Many times, assisting other chefs in completing cooking tasks is also to strengthen mutual communication and gain a better understanding of their own responsibilities and development direction.
?In fact, even if I become a full-time chef, I am still working hard at my job as a junior chef. It is precisely because I am still young enough that I need to strengthen my accumulation in cooking work in order to better plan for the future. I will actively respond to the challenges in the chef position and look forward to achieving more achievements in the hotel through my subsequent efforts.