Time flies, the sun flies. In a blink of an eye, 20xx will be over. With the celebration of Christmas and the smell of New Year's Day, the bell of 20xx is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 20xx, with the care and guidance of the leaders and the support of my colleagues, as a chef and head chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading the canteen staff, persisting in putting the overall situation first, obeying organizational arrangements, doing a good job in canteen management with my own practical actions, ensuring normal work, and providing exquisite and delicious dishes and quality services for the leaders and staff. we

Increase the color and variety of meals, make the main and non-staple foods match reasonably, reduce losses and save costs. The concept of warm service is to serve Dia and Zijin wholeheartedly. In 20xx, the canteen received 12 1 person-times, totaling 1077 person-times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:

I. Work:

I am now the supervisor and chef of the canteen. Under the guidance of the leader, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well and don't waste, and constantly improve your cooking skills technically. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.

Second, management:

First of all, the kitchen staff should be trained and instructed regularly to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to take their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to gfd, abide by kitchen rules and regulations, labor discipline, do not miss work, do not be late, do not leave early; Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality:

The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-perishable. It is also necessary to ensure that employees' meals are hygienic and delicious, prevent food poisoning, and refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.

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 well. According to the regulations, every employee must be responsible for his own sanitary area and disinfect the operating room every two days.

I hope that leaders and colleagues will check it irregularly; And put forward valuable suggestions for correction. 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 warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.

Verb (short for verb) cost:

Reducing consumption and saving cost is always one of our important goals under the condition of ensuring no overspending, waste and food quality. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out" and put raw materials with long inventory time into use as soon as possible; Develop cost-free dishes and reduce costs.

To sum up, in this year, through the joint efforts of the team, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. Please supervise and correct me. I also think my work is challenging and innovative.

After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistant to find out the shortcomings in the future work and maintain a good tradition. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and make more exquisite and delicious dishes.

On the basis of 20xx, we will continue to strengthen management, quality and hygiene monitoring and cost control, and at the same time improve our working ideas, study new dishes and accelerate the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe that our team will be able to move towards 20xx with success and joy.

I believe that under the leadership of General Manager Zhang and General Manager, through the unremitting efforts of all employees of the company, and in line with corporate culture, entrepreneurial spirit, corporate purpose and corporate goals, Zijin Mining will surely develop better and better.

The second summary of the excellent model essay of the chef of the year

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 my work is likely to affect the physical and mental health of all employees, I can do better in my future work in order to foster strengths and avoid weaknesses. My work in 20XX years is summarized as follows.

1. Regarding 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 restaurant's operating conditions 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.

2. 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.

3. 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.

4. 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.

In the acceptance and use of raw materials, we should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give benefits to customers.

The third article is the summary of the excellent model essay of the chef of the year

20XX years have become history. In the past year, I thanked all the leaders for their guidance and colleagues for their support. As a chef, I will definitely set an example in my future work, be strict with myself, lead our team to provide services for guests and make up for the shortcomings we found. The following is a summary of my work:

First, the ideological aspects of employees.

1. At present, the kitchen workers in our department have no ideological fluctuations.

2. The leader raised his salary for the second time this year, and everyone was satisfied, which promoted the workers' work products and stabilized the employee flow.

Most employees think that their abilities can be brought into full play, and this job is suitable for them.

Second, personnel management.

1, professional skills assessment, survival of the fittest, please come in and go out and have regular training to improve employees' business skills and professionalism. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

Kitchen workers have been adjusted many times this year. The principle of adjustment is to use the old and new flexibly and improve the skills of kitchen workers.

Third, the quality of dishes.

The four-level check system and the one-level negative check system are adopted, that is, the chef of the side dish checks, the chef of the stove checks, and the waiter checks. If there is any problem, they have the right to return it. Otherwise, everyone should bear the corresponding responsibilities, formulate the operation process and feeding standard of dishes and implement them.

Fourth, the cost.

First of all, master the first-in-first-out principle of inventory execution.

In the design of dishes, we should satisfy the guests, be economical and practical, and be worth the money.

Five, in terms of food hygiene and safety, fire safety.

1, strictly implement the Food Hygiene Law and do a good job in kitchen hygiene and safety.

2, strictly implement the standard operating procedures, to prevent all kinds of accidents, to achieve safety in production, alarm bells ringing.

Six, the problems in the kitchen

1. The stainless steel protective frame in the kitchen gutter needs to be replaced due to aging. Although it is a small detail problem after a long time, it may cause an accident.

2. The boys' dormitory needs to be waterproof when it leaks rain.

Most kitchen door handles have been damaged and need to be replaced.

4. Some employees have poor foundation and poor reception ability, which brings some pressure to their work.

Seven. XX meal situation

Received four large-scale meetings.

Chinese food receives about 200 tables of guests every month.

Eight, XX years of thinking and work arrangements.

Our team should continue to strengthen management, quality and hygiene control and cost control on the basis of XX years, and at the same time improve working ideas, examine new dishes and accelerate dish innovation. Continue to strengthen skills training and increase the team's combat effectiveness. Strive for every dish to meet customer requirements!

Article 4 Summary of Excellent Model Articles of Chef's Year

I am the chef of xx store, and the hectic 2020 is over. Looking back on this year's work, I have gained a lot. For by going up one flight of stairs this year, it is necessary to sum up the gains and losses in last year's work. The following is a summary of my work:

I. Overall review of the work

As an enterprise, profit is her first goal. "What needs to be explained is the goal, not the purpose". Only by making profits can we achieve a salary increase four times a year, and enterprises can fulfill their responsibilities to employees and society. Profit is also the law of enterprise survival. As a service department, it is our primary task to provide customers with safe, clean and delicious food, but at the same time, we should also generate income and save expenses for enterprises. Over the past year, through the joint efforts of all employees and leaders of the branch, our store has achieved double standards. While trying to generate income, we also don't forget saving and safe education. This department carries out safety and economy work throughout the year. Under the condition of ensuring the quality of work and not affecting the customer service and staff's work and rest, try to reduce the cost and arrange safety training. We know that only safety can produce, and every penny saved is the profit of the enterprise and our own profit.

Second, in 2020, I completed the following work.

1, successfully took over the job of chef XX. 20XX officially took over the work of XX kitchen department in April. Because I have a strong personality, I am eager for militarized management, and I want others to obey me in everything, and I am a little worried. But I believe that with the help of the leaders, I have successfully completed the handover work with my own efforts and the cooperation of my colleagues. Personnel, revenue and gross profit remained stable in the first three months.

2. Rotation training for company employees. At present, except for one person in the kitchen department, everyone else can skillfully operate at least two jobs in the production area "water removal bar"

3. Training for new employees. From April last year to the end of September, we received and trained 25 new employees in each store. With the help of leaders, we arrange one-on-one training for experienced employees one by one according to the new employee training process. At the same time, pay attention to give new employees a good first impression, find opportunities to brainwash them and instill the rules of self-discipline and forbearance in being a man and getting along with others. Focus on strengthening safety training. So far, the new employees trained in our office have not reported any safety accidents to the company.

4. All engineering maintenance that can be handled by the branch company, except gas, shall be handled by the branch company itself, so as to ensure the normal supply and demand of the branch company and not cause trouble to others because of its own work.

Thirdly, there are some problems in my work for various reasons.

1. It is easy to bring personal emotions to work. When you are in a good mood, you will run smoothly. The guards will be satisfied and full of passion. You will be left out when you are unhappy. Try to overcome these situations in the future work.

2. The staff's health awareness needs to be improved, and the decontamination and source sanitation of kitchen utensils are under way.

3. Poor self-control. I still remember what Hong Shao told me: If you want to manage yourself well, you must manage yourself well. I can say that I know, understand and understand what the company's training courses and outreach training want us to understand. It's just that too often I indulge myself and don't restrain myself, so I can manage myself well in my future work and life.

Four, about 20XX years my plan is

1, do every item well every day;

2. Refine safety, production and hygiene measures to improve customer satisfaction;

3, strengthen education and training, strengthen the quality of employees, as far as possible to achieve one-on-one training for new employees;

4. Restrain yourself, standardize management, and constantly adjust the post rotation training of employees;

5. At the end of this month, submit the detailed plan of gas saving and gross profit control to the branch manager for discussion and implementation;

6. Learn more and enrich yourself.

Practice has proved that with the increasing market competition, we can't just stay on the achievements of the past decade and the Asian Games. First, we should innovate ideas, change strategies and adapt to society with the changes of employees' age levels. We hope that at this time next year, everyone will go up a storey still higher and step on a new level. Finally, we sincerely hope to join us in the war of resistance for 20 years. Thank you!