An extremely busy and fulfilling year is coming to an end. Looking back on our work and life in the past year, we have had setbacks. Now let's make a detailed summary of our past work. I believe that writing a year-end summary is a headache for many people. The following are the model essays (generally 5 articles) that I collected for you by the chefs of the 2020 school canteen at the end of the year. Welcome to share.
School canteen chef's year-end summary 1 With the celebration of Christmas and the coming 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 guidance of leaders and the support of colleagues, as a chef, I always insist on setting an example, working in the front line of production, requiring every employee to strictly manage and teach cooking in all aspects, and instilling many new elements and catering knowledge in today's catering many times a month. Thanks to my efforts and everyone's efforts, we can provide today's exquisite dishes and quality services.
The specific work in the past year is summarized as follows:
First, food safety Food safety is the top priority of kitchen work, in order to ensure all aspects of food processing and ensure safe production.
I divided every employee in the kitchen into hygiene responsibility areas, and let them be responsible for their own hygiene areas, food raw materials, storage containers and so on. The food inspector and I conduct unscheduled inspections. Secondly, strengthen the supervision of classified management of food raw materials. Import and export of food raw materials; Kitchenware classified management, fixed position, adhesive tape positioning; Regularly clean the kitchen, fresh-keeping cabinets, freezers and other raw material storage places, and measure the temperature and humidity regularly.
Second, I made a more reasonable business plan under the guidance of the leader.
For example, according to the characteristics of seasonal raw material supply, restaurants provide seasonal dishes, as well as some special dishes and innovative dishes. For example, in view of the fact that the prices of all raw materials in the market are rising, but the selling price of dishes has to be maintained at the original price, we have carefully developed and used ordinary raw materials to make excellent, fragrant, delicious and fashionable low-priced dishes. Use the off-season to expand sales, and often cook beef, duck legs, steamed bread and other kinds of braised dishes to increase income.
Third, management:
I strengthen quality education in combination with the actual situation of employees. No matter how busy you are every month, you should take time out for targeted cooking training, and often encourage them to read more, learn more and remember more in their daily work, so as to give full play to everyone's greatest potential in important jobs in the future. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and observing kitchen rules and regulations. Now we have formed a harmonious, high-quality, efficient and innovative team.
Fourth, product control:
The quality of dishes is the core competitiveness of restaurants. As a chef, I strictly control the quality. We have worked out the feeding standards and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, fragrance, taste, meaning and shape of each dish; We also listen carefully to the feedback from employees, front office attendants and guests, sum up the problems in daily production and improve the deficiencies in time. I never give up learning new cooking skills. In today's era of rapid development of catering, I often take part in various competitions with my brothers to expand my own dishes and absorb the production techniques of various dishes. With the joint efforts of everyone, under the control of food innovation, food quality and cost, the annual income will be maximized. In the future, I will work harder, play the role of a chef and innovate more dishes. I believe that with the unity of leaders and colleagues, our hotel will be more prosperous.
School canteen chef's year-end summary 2 canteen work is an important part of school logistics service. Directly responsible for the food hygiene and safety of the teachers and students of the whole school, so not only the teachers and students of the whole school are very concerned, but also parents and society are very concerned. Therefore, the canteen is also a window of the school. As the "window" unit of the school, its work quality is directly related to the external image of the school and the vital interests of the teachers and students. In order to ensure the physical and mental health of each teacher and student, the canteen work during this period is summarized as follows:
First, leaders attach importance to it and understand it in place.
1, since the beginning of the school canteen, the school has conducted five comprehensive inspections on the management of the canteen, focusing on the standardized management of the canteen and food hygiene and safety, so as to achieve goals, plans, priorities and measures, and implement responsibilities at all levels.
2. More than 1330 students eat in the school canteen. The quality of canteen service is directly related to the quality of life and health of students, the healthy growth of teenagers, the stability and development of schools and thousands of families. Therefore, our school attaches great importance to the food hygiene management in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, and implements all-round management and strength. We have been exploring the management of canteens and established a scientific and standardized management mechanism, which has won the recognition of students and parents.
Second, establish and improve the management system.
1, improve the rules and regulations
Sound rules and regulations are the basis of scientific management. Canteen management strictly implements laws and regulations such as People's Republic of China (PRC) Food Hygiene Law and School Hygiene Regulations. On this basis, the school has formulated a food hygiene and safety management system, a food poisoning and epidemic reporting emergency handling system and food processing safety operating rules, established and improved post responsibilities and post management systems, and further clarified post responsibilities and food hygiene operating rules.
2. Strengthen process management
Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to the purchase of goods. Specify the main raw and auxiliary materials of the canteen, and attach a copy of the supplier's ID card, detailed address and contact information. The shopkeeper is responsible for inspection every day, and controls the purchase by looking at the production date, certificate, quality inspection report, packaging, deterioration, germination and freshness.
3. Establish a monitoring mechanism
In order to strengthen the supervision of canteen food hygiene, in strict accordance with the relevant provisions of the Food Law, carefully fill in the forms of sample retention, disinfection, certificate claim, waste disposal, canteen files and so on.
Third, improve the quality of employees and establish a sense of service.
Since the beginning of school, the canteen staff have been trained for three times, and the relevant laws, regulations and rules of the school canteen have been organized and studied, which has improved the legal awareness and food hygiene and safety awareness of employees, and stipulated that canteen managers' meetings should be held every week, and employees should organize study once a month. Carry out personal health examination for new employees and obtain health certificates before taking up their posts.
Fourth, overcome difficulties and improve the quality of food.
In recent years, local prices have risen rapidly, and our current food standards can hardly meet the dietary requirements of students. However, all our owners and staff overcame difficulties and tried various methods to achieve the basic satisfaction of dining students under the existing conditions.
School canteen chef's year-end summary 3. Chef's job involves some specific problems such as eating and drinking, which is considered as "thankless work". 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 a variety of service methods, try my best to provide convenience for everyone, and make eating in the canteen feel at home. In order to better complete my work in the new year, I summarized the work of the previous year.
First, 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 overall quality.
First, seriously study work and business knowledge, focusing on food cooking and ways to improve food quality.
Second, study knowledge seriously, combine the actual characteristics of my work, and study selectively in my spare time to further enhance party member's consciousness and the concept of serving the people.
Second, 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.
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. 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 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.
Nevertheless, looking back on the past year, I still have many shortcomings: my service consciousness is not strong, and sometimes I am not considerate enough to serve; 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.
The chef of the school canteen summarized and reviewed every day in the past at the end of the year. As the chef of the logistics department, he felt 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 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 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.
It has been five years since the year-end summary of the school canteen chef, and 20xx years have passed quickly. Looking back on the past year, I am filled with emotion-this is the X moment when I write the annual work summary of my post. This year, the price of the whole xx market has risen rapidly, and the personnel cost is also rising. Thanks to the strong management training of the group and the joint efforts of everyone, the work in the same period has been improved compared with previous years. The main work is summarized as follows:
First, the kitchen management
1.20xx, the chef coughed and asked the assistant chef in Store X to change it. On the other hand, in August, the xx store was prepared, and the personnel were comprehensively adjusted to bring the old with the new. The supervisor of xx store was transferred to xx, and a new supervisor was added. The heads of other departments were brought into xx in 20xx.
2. At the beginning of the year, the kitchen made a set of self-inspection work signature process for each department, which made all the original preparations incomplete and improved the kitchen obviously.
In the year of 3.20xx, a store was under construction. Everyone ate fish and delivered fish by direct selling, which made the boiled fish in the store run X million yuan in January, achieving a historic breakthrough. At the same time, the gross profit of boiled fish is always controlled between 76% and 78%.
The kitchen is managed by one-minute positioning method this year, and the kitchen refrigerator and all the goods are positioned. Under my influence, xx Store and xx Store have achieved good results.
Training on preparation, communication and comprehensive management of new opening of shopping malls. The kitchen actively participates in and studies the implementation, especially makes great efforts to manage the kitchen logistics. Staff quarters have been standardized and achieved good results. There is no one who does not praise the cleanliness of the kitchen and dormitory.
6. I studied all kinds of technology science, passed three kitchen exams, two in-store organizations and one group organization, and turned the theory into practical operation.
7. Prices have gone up too much this year. For example, the dried peppers in the kitchen rose from X yuan/kg to X yuan/kg, and the peppers also rose to X yuan/kg. After the adjustment of kitchen focus, the gross profit of boiled fish was not affected.
Second, the problems in the kitchen
1. This year, due to the aging of equipment, cold storage, ventilation, maintenance and management costs are very high, indicating that our kitchen needs to strengthen work awareness.
2. How to do a good job in the ideological work of employees needs to be summarized and studied.
Not enough has been done to strengthen the learning atmosphere in the kitchen.
4. Strengthening the kitchen to prevent the loss of Chinese workers is not perfect.
Three. Ideas and work arrangements for next year
1. Recreate, train and manage the team through learning.
2. Effectively monitor and guide the kitchen and improve the execution in strict accordance with the standards.
3. Through professional training and management, reasonably reserve the technical strength of chefs and reasonably introduce novel dishes.
4. Safely maintain the kitchen environment, sanitation and equipment, and at the same time control costs and expenses.
5. Implement the monthly work plan and daily work log.
6. Communication-manage yourself, employees and the team.
The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.
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