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's 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 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.
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.
Chef's professional experience: hello, leading colleagues; I study in xx Hotel. Under the guidance of the leader, I summed up the experience of our chef line in the lectures of Teacher X and the study of xx and colleagues. I am very excited and honored to share my heart with all the leading colleagues.
I often chat with some chef friends, and many chefs complain: hey! It's really hard to be a chef now, and many chefs simply jump ship. So what makes it so difficult for us chefs to do it? After a year and a half of study and discussion with others, I summed up five points.
First, first of all, our chefs adapt to the development of market economy and realize the development trend of catering industry. Market economy is an era of competition, that is, the so-called "survival of the fittest", and our chefs are no exception. If we want to survive, we must develop and innovate. The development of modern society requires chefs to adapt to the trend and the development of catering industry, which requires our chefs to keep learning, constantly update their professional knowledge and skills, and supplement new nutrition, that is, learning is endless. As the saying goes, success pays off and failure pays the bill.
Secondly, I mentioned the topic of chef's personal skills. If a chef wants to stand on his post and be invincible, he needs us to have excellent cooking skills and excellent technology. In the process of cooking, we must ask ourselves to make every dish carefully, even the simplest side dish, and we must also fry it carefully and season it carefully. In attitude, we should be more modest and eager to learn, and don't hinder our face. In that case, you will suffer. In order to improve themselves, we should often participate in various professional skills training and learning.
Third, talk about kitchen ethics. In our catering industry, respecting teachers and attaching importance to teaching, being a model, teaching with apprentices and learning from teachers have all formed a good atmosphere, which is particularly particular. Chef's virtue is the condition of chef's development. Cooking is learning day by day and making progress year by year. Good cooking virtue is accumulating day by day and making progress year by year. Only a chef who is proficient in cooking and ethics can have influence, prestige and respect in the culinary world. Chatting with everyone often mentions that some chefs are immoral and tarnish their reputation. For example, some chefs steal other people's labor achievements from each other, deliberately waste their own labor achievements in hotels, and even harm public interests and personal interests. But I thought only a few chefs cut themselves off because of their short-sightedness. Cooking is our goal, and cooking ethics is a personal quality that every chef should have.
Fourth, learn to cook and be a chef, and persevere. As the saying goes, "360 lines make a champion", but it is not easy to be a champion. If you want to make achievements in the chef industry and become a model of chefs, it is good to ask chefs to be persistent in their work. Moreover, we should strive for progress, work hard and have the spirit of serious study. We must establish the attitude of doing what we do and loving what we do, learn our professional skills well and absorb the essence, so as to achieve the purpose of being used only. As far as I know, many chefs have jumped ship. What is the reason? I thought he had no stamina, he couldn't stand suffering, experienced some setbacks and lost confidence in the chef industry. Still don't delve into the chef industry, the chef industry is really endless, and it is never too old to learn.
Fifth, chefs should handle interpersonal relationships well. A chef asked, "What does interpersonal relationship have to do with us? I think it has a lot to do. First of all, as a chef, you should handle the relationship with the boss or manager. This does not mean to give gifts to the boss or manager, but to communicate with the leaders frequently, exchange information and ideas, and exchange opinions with each other. Deepen understanding of each other. As a chef, you should get along with your subordinates, understand their thoughts, convey the instructions of the leaders to them, and don't treat them in an imperative tone. Take xx as an example, be a model, study professional knowledge hard, establish your prestige among subordinates, keep your word, and don't be mean to xx and colleagues. Often talk about cooking and exchange feelings with subordinates or xx people in the form of heart-to-heart, and never sell yourself short.
In short, if a chef wants to make a difference in the kitchen industry, he must have a sense of innovation, study professional knowledge diligently, make himself knowledgeable and constantly improve his artistic accomplishment, pay attention to cooking and cooking ethics, and make a difference in his career. Only in this way can he develop and go further and further on the kitchen road.
How time flies to experience the career of a chef! These years are coming to an end, and I have been working in the canteen for a year and a half in a blink of an eye.
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, I would like to thank the leaders for their recognition and support of my work, including pointing out the problems in my work and making valuable suggestions, such as: the food is too salty and oily. Color cast and so on. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the "May 4th" hygiene system. Strictly implement the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, the storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor of the operation room regularly every day, carefully wipe the floor and bowl ash of the restaurant, and strictly ensure the hygiene of the floor, doors, windows, glass and surrounding environment of the operation room.
During this year, I worked hard to learn culture, business and technology. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
To sum up this year, I am diligent, earnest, hardworking and actively perform my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
Through our continuous exploration, enterprising, innovation and development, facing the competition and pressure of the market, we are in the same boat, always adhering to the core value concept of respecting guests, treating guests with heart and sincerity, aiming at striving for first-class, winning wide praise with good reputation and quality service, and driving the development of the whole hotel industry.
As a team leader, I have always been strict with myself, consciously obey the leadership arrangements, and insist on putting the overall situation first. In order to finish my work better, I summarized my work.
At work, I am the head of the cold dish group on the sixth floor. I cook in strict accordance with the canteen hygiene system, and earnestly implement the "May 4th" hygiene system. In the case of setting an example, lead the whole group to strictly enforce the food hygiene law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners.
The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice.
Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; 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 cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.
In the past year, I worked hard to learn cultural, professional and technical knowledge. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
While strictly demanding myself, I also fulfilled the duties of a team leader, often organizing team members to learn cooking techniques, ensuring the quality of each process and implementing the whole process quality management. Check the food hygiene, urge the staff of this group to earnestly implement their post responsibilities, clean the whole contract hygiene area, cover cooked food, prevent flies and rats, and organize the finishing work before and after meals. Arrange the work of the class reasonably, strictly control the quality, color, fragrance and shape of the main and non-staple foods, point out that they do not meet the requirements, correct them in time, communicate with the team members frequently in life, master the thoughts and work of the class, set an example, lead the class to do a good job in the class, and ask for instructions and report in time when encountering difficulties or other circumstances.
In my work, I am diligent and conscientious, hard-working and actively performing my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders. The hotel will carry forward the past and make persistent efforts. Under the correct leadership of the Group, we will adhere to the development strategy, constantly improve ourselves, strive to complete the tasks of the Group, meet new challenges with confidence, achieve new goals, and make Jinyunlou Hotel bigger and stronger! I believe that there is no best, only better.