How time flies! 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 under great pressure. 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 problems in my work and putting forward valuable opinions, such as: the food is too salty, too oily, the color is biased and so on. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time. Secondly, I strictly abide by the canteen hygiene system in my work, and earnestly 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 and 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.