Time flies, time flies, and a year has passed in an instant. Looking back on the past year, I have further improved my ideological level and working ability, and achieved some work achievements. Summarize my work this year and let young people take fewer detours! Do you know what logical order of year-end summary is excellent? The following is the model essay I collected from the Annual Work Summary about helping the chef in the canteen for your reference, hoping to help friends in need.
Annual work summary, canteen chef, 1 Looking back on every day in the past, as a canteen chef, 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 worked out the feeding standard and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standard to ensure the stability of color, fragrance 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.
Annual work summary 2, canteen chef, arrived at the end of 20xx in a blink of an eye. There were laughter, quarrels, happiness, troubles and, more importantly, progress and growth this year. We should sum up the harvest this year. Since I entered the chef industry, I have been strict with myself in all aspects, striving to improve my ability in all aspects, adapting myself to the situation of social education development, dissecting myself, analyzing myself, facing myself squarely, and improving my quality faster. In the study of "kitchen administrative goal", we can deeply understand the connotation of "kitchen administrative goal", actively cooperate with superiors and make good use of teachers' communication.
Over the past year, I have earnestly performed my post responsibilities, successfully completed various tasks assigned by the leaders, and tried my best to do my job in an ordinary and ordinary job. At work, I have a correct attitude, am proactive and diligent. Whether answering the phone, conveying instructions or reporting, I strive to be accurate, do a good job of uploading and publishing, and give full play to the role of the central primary school as a link and window. I can give priority to many daily affairs, such as reception, communication, internal and external contact, data printing and so on. , reasonable and orderly arrangement, on time, quality and quantity to complete the tasks assigned by the leadership. Strive to do better and establish a good image of the hotel.
Over the past year, I have been strict with myself, always taking plain, willing to pay and obscurity as my own criteria, and always focusing on rigor, meticulousness, sureness and hard work. In the work, we should use systems and disciplines to regulate all our words and deeds, strictly abide by various rules and regulations, respect leaders, unite with comrades, be modest and prudent, take the initiative to accept opinions from all sides and constantly improve our work.
Looking back on my study and work in the past year, my ideological style, personal quality and professional level have been further improved. Although I have made some achievements in my work, I am also aware of my own shortcomings. My theoretical knowledge level is still relatively low, and my ability of modern science and technology is not strong, which is still far from the requirements of today's county. In the future work, I will continue to work hard, carry forward my achievements, learn from each other's strengths, and do all the work dutifully.
I have been studying as a chef for several years, and I have been to Xixian for more than a year. This is my first time working in a private hotel, and it is also my first private hotel. The first one should have taught me the most. Whether I don't laugh, make noise or be scolded is my harvest, which is to prepare for my growth and progress.
When I came, I just came with a try. I thought it was inappropriate and left. It's nothing. I didn't know it was right to choose here until I came here, so I gave up the idea of leaving. When I first arrived, the staff who cooked side dishes were not very adaptable, not very active and inefficient. The boss and the chef didn't blame me, just said they weren't sure about the right place. Later, I switched to Dutch, and I gradually became fond of reconciliation and was encouraged. So I work hard and do my job well. Although I'm not doing very well, I think I'm doing my best to do my own thing. I'm not very active, and I feel a little inferior. I always complain about things and people around me, so it is difficult to obey the things arranged by my boss. I think the arrangement is unreasonable, so I don't obey my boss. There was a time when the chefs had a headache and said that if I continued like this, they had no choice but to give up on me. At that time, the chef and the manager talked to me, did 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, thanks to the patience of my boss, and my persistence in not giving up made me happy again.
Later, there was a vacancy for the captain of the Dutch team, and the boss strongly recommended it, so I had the opportunity to be the king of the Netherlands and played the role of the king of the Netherlands. About xx Hotel has given me a platform for development and room for improvement. When I became the King of the Netherlands, I felt that I was no longer an ordinary employee, and I could no longer demand myself from the behavior of ordinary employees. So I began to think about the progress of Hetai's work while doing a good job as an employee. This is my greatest progress as king of the Netherlands, and it is also my own breakthrough, looking at the problem from a higher level. This is all under the leadership and guidance of Mr. Zhong, constantly making mistakes, constantly hitting a wall and making progress slowly.
Now my main problem is the arrangement. I don't know much about the work efficiency of my subordinates, I don't have good ideas, I don't have good ideas when I arrange my work, and I don't have a good grasp of time. It's better for employees to do their duty, but not for team leaders. Sometimes I still work as an employee, work hard and ignore the overall progress, and I don't track myself, which leads to overall problems. Now, I think our biggest problem is that our production line is not circulating, and it is always stuck in one place without flowing downwards, and it is broken there. If there is a problem in the stuck position, it is not reported, and the pipeline is broken because it is not solved. So remind every Dutch king to solve the problem as soon as possible, report the problem as soon as possible, make a remedial decision, and deal with the problem in the most effective time.
Xx Hotel is committed to training every employee, so that every employee has the possibility of development and provides opportunities for learning and development. Xx hotel often organizes us to study and train, so that we can make progress together and have more room for development. On May Day, Mr. Wang organized a closed training for us, which most of us have never heard of. I benefited a lot from this training and shocked my heart. This training has taught me to be a responsible person, do practical things and be satisfied with what I have done. At the same time, I also understand that I should cherish the people and things around me, cherish the existing work and every learning opportunity, cherish my relatives and colleagues around me, and don't let myself have regrets and guilt in the future, so I will live and work hard seriously. My growth and progress is the best reward for my family and boss. "It is not simple to do simple things a thousand times, and it is extraordinary to do ordinary things a thousand times." This is my greatest experience in my later work.
20xx is coming, I will enter xxx with this year's experience and lessons, carry forward the advantages and disadvantages, correct it bit by bit, do my due diligence, study management ability hard, contribute my strength to the hotel, and make progress and prosperity together with the hotel. Give yourself more opportunities for progress and be invincible in this highly competitive society.
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