Summary of Chef's Personal Work Fan Wenyi:
With the pace of the clock, 20 1 1 year passed quickly. Looking back on the past year, I would like to thank all the leaders for their guidance and help in my work and my colleagues for their support. I will set an example in my future work, be strict with myself, do my job well, make up for the shortcomings in my work, and improve my skills and service level. In order to better complete my work in the new year, I summarized the work of the previous year.
First, consciously study the spirit of the Party and arm our minds with advanced political thoughts.
Over the past year, I have always adhered to the Marxist-Leninist stand, viewpoint and methodology, dialectical materialism and historical materialism to analyze and observe things, distinguish right from wrong, adhere to the truth, adhere to the correct world outlook, outlook on life and values, guide my study, work and life practice with the correct world outlook, outlook on life and values, and actively build a solid defense against bourgeois democratic liberalization, money worship and liberalism. Love the motherland, China * * * production party, love socialism, support the leadership of China * * * production party, support reform and opening up, firmly believe that socialism will eventually defeat capitalism, and have confidence in socialism. Conscientiously implement the party's line, principles and policies and do a good job in socialist construction. Although I am just an ordinary cook, I am proactive, hardworking, fearless and conscientious, and have made contributions to my ordinary job.
Second, strengthen theoretical and professional study, and constantly improve their overall quality.
I attach importance to strengthening the study of theory and professional knowledge. At work, I insist on studying while working, and constantly improve my comprehensive quality. First, seriously study Deng Xiaoping Theory, Theory of Three Represents and Scientific Outlook on Development, deeply understand their scientific connotation, and enhance the consciousness and firmness of practice; Earnestly study the spirit of the 17th National Congress of the Communist Party of China, consciously adhere to the guidance of the 17th National Congress of the Communist Party of China, and make our own efforts to further accelerate the improvement of the socialist market economic system and build a well-off society in an all-round way. Second, seriously study work and business knowledge, focusing on food cooking and ways to improve food quality. The third is to study legal knowledge seriously, combine the actual characteristics of my work, use my spare time to study selectively, and further enhance my legal consciousness and concept through study.
Third, work hard and finish the task on time.
In the past year, I have established and strengthened the idea of serving the people. Go to and from work on time, ensure that meals are served on time, abide by labor discipline and various rules and regulations of the canteen, obey work arrangements, take good care of collective property, do a good job in collective and personal hygiene, and strive to complete their own work. The quality of dishes is the core competitiveness of the chef's survival and development, so I strictly follow the operating rules of dishes 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. At the same time, we also listen carefully to the opinions of diners, sum up the shortcomings, and improve them in time in the next cooking. In terms of service, I am high-quality and efficient, kind to diners and kind to talk. Don't swear, don't swear, unite as one and do a good job.
In terms of food hygiene. I strictly abide by the canteen hygiene system, strictly enforce the food hygiene law, prevent "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure everyone's health. 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. Personal hygiene should be diligent in washing hands and cutting nails; Take a bath and have a haircut 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 of the operating room regularly every day, carefully wipe the floor and tables and chairs of the canteen, and strictly ensure the hygiene of the operating room floor, doors and windows and the surrounding environment.
Nevertheless, looking back on the past year, I still have many shortcomings: I don't have a strong sense of service, sometimes I have thoughtless places and my service is not in place; Sometimes there will be conflicts of opinion with individual employees because of impatience; The consciousness of saving is not strong enough, and so on.
Looking forward to the new year, I will redouble my efforts and be more enthusiastic. I will try my best to correct my shortcomings, overcome difficulties, make up for my shortcomings and do my job well under the guidance of my leaders.
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Summary of Chef's Personal Work Fan Wener:
Looking back, the work is summarized as follows:
First, politically and ideologically. I earnestly study the Party's line, principles and policies, and the Deng Xiaoping Theory, educational principles and policies of the Party and the country, and constantly improve my ideological quality and political theory level. Always adhere to the overall situation, obey the organizational arrangements, do one thing and love another, never talk about the price, and always do a good job in canteen management with your own practical actions. Ensure the normal operation of kindergarten work.
Second, at work, I work as a chef in the kindergarten canteen. First of all, ensure the safety of kindergarten teachers and students, never neglect their duties, make mistakes in eating, and constantly improve their cooking skills. Constantly explore and improve their cooking skills in practice, so that all the staff and children in the park can eat sweet and delicious meals. Let the faculty eat enough and live in peace of mind. Make sure to have dinner on time. I usually go to kindergarten from morning till night to prepare breakfast for teachers and students. I have never been afraid of hardship or fatigue, nor have I neglected my duties or made mistakes. Because the canteen work has its own characteristics, it is well received by the unit leaders and their teachers and students, which ensures the normal operation of the kindergarten work.
Third, pay attention to study and form a good habit of reading books and newspapers. Care about current affairs and politics, pay attention to national affairs, be clear-headed and not lag behind the situation.
Fourth, observe labor discipline, and don't be absent from work. The above is the summary of our chef's work in the past year. If there is anything that can't be done, please also ask the school leaders and teachers to criticize and correct me. Due to the limitation of level, there is still a lot to express. At the same time, the above is just what we should do, which is not enough from the requirements of school leaders. We will learn lessons and sum up experience. In the new year, under the correct guidance of school leaders, we will further strengthen the work of school kitchen chefs, so that every job can be implemented, so as to prevent problems before they happen and ensure safety and no accidents.
In short, in recent years, I am loyal to my duties, loyal to my duties, law-abiding, honest and clean, and have achieved good results. He made his own contribution to education.
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Summary of Chef's Personal Work Fan Wensan:
I took over the management of the company canteen in 2004, mainly providing catering services for company leaders and colleagues.
As a canteen, it is naturally inseparable from diet. Eating is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As managers, we should pay more attention to the diet of employees and leaders to ensure the physical and mental health of each colleague.
After 20 1 1 year's efforts, the new year has come again. Looking back on the past year, I feel a lot. As a chef, I have always been strict with myself, seriously obeying the arrangement of the leader, insisting on putting the overall situation first, and successfully ending my work for one year with the support of the leader. In order to better complete my work in the new year, I summarized the work of the previous year. The work of the canteen involves some specific problems such as eating and drinking, and is considered as a "thankless job". In this case, I don't regret it. Although I have done a lot of work and can't be recognized by everyone, I try my best to do all kinds of services. Strengthen all aspects of management, constantly create good service conditions for everyone, and lay a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing modes, changing service attitudes and improving service quality. I always adhere to the people-oriented service concept, adopt various service methods, provide convenience for everyone as much as possible, and make eating in the canteen feel at home. The tasks undertaken by the canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the vital interests of employees. So, I am the head of the office.
Under the strong leadership, adhere to internal unity and cooperation and improve service quality. Especially since the beginning of this year, the dining hall has a large number of people, few people and a heavy workload. In order not to affect the normal work operation, I can obey the arrangement of the leader and go all out to do the canteen work regardless of the conditions.
In dining, I didn't stop at the general level of letting everyone have enough to eat, but worked hard on service attitude and food quality in strict accordance with the requirements of company leaders. At present, the canteen basically maintains the supply of three dishes and one porridge at noon every day, eats steamed stuffed buns and noodles once a week, and can also provide jiaozi when conditions permit.
At work, I work as a canteen chef, strictly abide by the canteen hygiene system in cooking, and conscientiously implement the "May 4th" hygiene system. Lead by example, strictly implement 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.
At work, take good care of collective property, improve 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.
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.
In order to foster strengths and avoid weaknesses, and create more and better benefits, we have the following plans for the next step: 1. Always explore food laws, grasp market information, constantly improve food procurement methods, collect, modify and innovate various formulas, strengthen cost control and scientifically predict raw material consumption.
Second, elaborate the ordering and purchasing plan of restaurant materials, prepare dishes reasonably according to the season, use your brains, find ways to change patterns, and constantly improve the quality of restaurant dishes to meet various needs. Third, do a good job in all aspects of food hygiene and food processing to ensure food hygiene and prevent food poisoning.
Of course, although we have made some achievements this year, there is still a big gap between the requirements of company leaders and the expectations of cadres and workers. Especially in the new situation of rapid development of the company, my work rhythm is not big enough. These all need to be continuously improved in the future.
Future work plan:
First, we should further understand the importance and necessity of doing a good job in life service. emphasize
People-oriented, concerned about everyone's eating habits. Therefore, I want to deepen and improve my ideological understanding, turn my ideological understanding into concrete actions, do everything possible to create good conditions, further run the canteen to facilitate everyone to eat, and make my due contribution to the sustainable development of the company.
Second, we must constantly strengthen management and do a good job in service quality. The next step is to focus on one center, highlight the principle of "two acts" and realize three transformations. Focusing on one center is to closely focus on the company's work objectives, closely combine catering services with the overall development of the company, stabilize people's hearts with high-quality services, and win people's hearts with satisfactory services, so as to achieve the purpose of rallying strength and promoting development. Highlighting the principle of "two acts" means trying to serve everyone and do practical things for everyone. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, test my work with everyone's satisfaction as the standard, and constantly promote all kinds of work, by going up one flight of stairs.
The third is to be actively responsible and do a good job in food safety and hygiene. Therefore, I must conscientiously implement the "Management Measures for Company Canteen", take strengthening the management of food hygiene and various comprehensive services as the top priority, put it on the important agenda, take responsibility on myself, pay close attention to reality and achieve results.
Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, the canteen should further improve the construction of software and hardware, control food procurement and loss of goods, and ensure that food is cheap and safe. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.
In short, in the future, while doing a good job, we should strengthen our study, pay attention to practice and strive to improve our working ability and level. We also hope that leaders and colleagues will criticize and correct any imperfections in our work.