Summary of Dutch Workers' Work in Food and Beverage Department (1) Duties and workflow of Dutch chefs
Job title: Chef's immediate supervisor: Chef's management scope: None
Requirements for post quality: education, training, experience and skills, 1, junior high school education or equivalent.
2, with good ideological quality, decent style, self-discipline, strong dedication and a high sense of responsibility, love their jobs, work carefully.
3. I have received professional training in the catering industry and have some common sense about nutrition collocation. 4, familiar with the general cooking methods, have a broad understanding of dishes, proficient.
Loading skills, superb disc placement technology. 5. Grasping the order of serving can reasonably grasp the serving speed.
Job responsibilities: under the leadership of the chef, carefully complete the production of various dishes, specific responsibilities:
1, Dutch workers obey the work arrangement of the wok master in business and become the master's assistant.
Be responsible for all banquets, order the menu and order the food in sequence. 3. Be responsible for preparing dish decorations for various dishes. 4. Responsible for the decoration and modeling of various dishes.
5. Prepare all kinds of dishes before cooking.
6. In the process of eating, it is responsible for conveying the dishes prepared on the chopping block and correctly distributing them to the stove. When the kitchen stove delivers vegetables, it should be in the shape of vegetables, keep the heat and shape of the utensils, and send the dirty vegetables to the washing room.
Workflow of Dutch chefs:
Summary of Dutch Workers' Work in Food and Beverage Department (2) The New Year has come again. Looking back on the past year, I feel a lot. As a team leader, I have always been strict with myself, conscientiously obeyed the arrangement of the leaders, insisted on putting the overall situation first, and successfully completed the work for one year with the support of the leaders. In order to better complete my work in the new year, I summarized the work of the previous year.
At work, I served as the head of the white case group of Xue Hai restaurant, strictly observed the canteen hygiene system in cooking, and conscientiously implemented 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; "Yun Xin CNC" 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; Laser engraving machine for changing 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 studied hard in culture, politics, business and technology. 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, unite as one and do a good job.
While strictly demanding myself, I also fulfilled the responsibility of a team leader, often organizing team members to learn cooking and pastry techniques, ensuring the quality of each process and implementing the whole process of quality management diploma files. 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 class work reasonably, strictly control the quality, color, fragrance and shape of the main and non-staple foods, point out and correct them in time if they do not meet the requirements, communicate with the team members frequently in life, master the class's thoughts and work, take the graduation certificate sample as an example, lead the class to do a good job in the class work, and ask for instructions and report in time when encountering difficulties or other circumstances.
Politically, I love my motherland, China, and socialism. In my work, I am diligent and conscientious, work hard, and actively perform the duties of the principal. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
Summary of Dutch Workers' Work in Food and Beverage Department (3) Looking back on this year, my career as a chef has gone through many detours and spent a lot of time and energy. The personal work of 20 19 is summarized as follows:
First, too superstitious about the size of the platform.
Before my heart was higher than the sky, I always wanted to find a big platform and always wanted to enjoy the cool under the big tree. Choose a big platform and you can have a worry-free future. So I searched again and again. However, the facts are different. We find that every enterprise has its own advantages, and some aspects are not perfect. No matter whether we are in a large enterprise or a small enterprise, we should learn their advantages, so that we can face difficulties with the enterprise, because the work is completed by our own efforts. Always sit on this mountain and look at that mountain, and you will never accomplish anything. The size of the platform is by no means an absolute factor that affects a person's success. The key is how to work hard under the current platform, how to do your job well, and learn endlessly. Now I firmly believe that it is better to choose a platform than to be myself.
Second, things are not calm.
Think about your biggest weakness is your lack of maturity. Doing things by yourself is a bit emotional, and I often bring the emotions in my life to work. Impulsive and not calm enough. I like to make decisions on impulse. That you made a decision you regretted. Habit forms character, and character determines fate. I will get rid of this fatal smelly habit on the road in the future, and think twice before you do it.
Third, poor adaptability, not insisting on choice.
Poor adaptability to the environment. Don't force a choice. Often disturbed by external factors. I'm sorry I got mixed up with my new partner. My mind is too heavy. Sow in spring and harvest in autumn. Only by working hard in one place for a long time can the company reuse you and get better development. If work is like guerrilla warfare, if you work here for a month and there for a month, you will not get good results. It is purely a part-time job with no money. So tell yourself to stick to your choice.
"The road is long, Xiu Yuan, and I will go up and down." On the basis of summing up this year's experience and lessons, I will greet the arrival of next year's work with a more correct attitude and full enthusiasm, and strive for greater progress in next year's work.
Summary of Dutch Workers' Work in Food and Beverage Department (4) Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and under great work 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, 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.
Summary of Dutch Workers' Work in Food and Beverage Department (5) How time flies? In a blink of an eye, * * * ended, with laughter and quarrels, happiness and troubles, and more importantly, progress and growth. We should sum up the harvest this year. Since I entered the chef industry, I have been strict with myself in all aspects, striving to improve my ability in all aspects, so that I can adapt myself to the current situation of social education development more quickly, be brave in dissecting myself, dissecting myself, facing myself squarely, improving my quality and summing up my personal work. In the study of "kitchen administrative goal", we can deeply understand the connotation of "kitchen administrative goal", actively cooperate with superiors and make good use of teachers' communication.
Over the past year, I have earnestly performed my post responsibilities, successfully completed various tasks assigned by the leaders, and tried my best to do my job in an ordinary and ordinary job. At work, I
Correct attitude, initiative, "eye diligence, mouth diligence, hand diligence, leg diligence", whether answering the phone, conveying instructions, reporting work, strive to accurately and better complete the upload and release work, and give full play to the role of the central primary school as a link and window. I can give priority to many daily affairs, such as reception, communication, internal and external contact, data printing and so on. , reasonable and orderly arrangement, on time, quality and quantity to complete the tasks assigned by the leadership. Strive to do better and establish a good image of the hotel.
Over the past year, I have been strict with myself, always taking plain, willing to pay and obscurity as my own criteria, and always focusing on rigor, meticulousness, sureness and hard work. In the work, we should use systems and disciplines to regulate all our words and deeds, strictly abide by various rules and regulations, respect leaders, unite with comrades, be modest and prudent, take the initiative to accept opinions from all sides and constantly improve our work.
Looking back on my study and work in the past year, my ideological style, personal quality and professional level have been further improved. Although I have made some achievements in my work, I am also aware of my own shortcomings. My theoretical knowledge level is still relatively low, and my ability of modern science and technology is not strong, which is still far from the requirements of today's county. In the future work, I will continue to work hard, carry forward my achievements, learn from each other's strengths, and do all the work dutifully.
I have been studying as a chef for several years, and I have been to Xixian for more than a year. This is my first time working in a private hotel, and it is also my first private hotel. The first one should have taught me the most. Whether it's laughing, arguing or being scolded, it's all my harvest, and it's all for my growth and progress. Work Summary "Chef's Personal Work Summary". I didn't know it was right to choose here until I came here, so I gave up the idea of leaving. When I first arrived, the staff who cooked side dishes were not very adaptable, not very active and inefficient. Neither the boss nor the chef blamed me, but said they were not sure to arrange it in the right place. Later, I switched to Dutch, and I gradually became fond of reconciliation and was encouraged. So I work hard and do my job well. Although I'm not doing very well, I think I'm doing my best to do my own thing. I'm not very active, and I feel a little inferior. I always complain about things and people around me, so it is difficult to obey the things arranged by my boss. I think the arrangement is unreasonable, so I don't obey my boss. There was a time when the chefs had a headache and said that if I continued like this, they had no choice but to give up on me. At that time, the chef and the manager talked to me, did ideological work for me and often enlightened me. I finally listened and began to reflect on my own problems and attitude towards work. After that, I changed a lot, thanks to the patience of my boss, and my persistence in not giving up made me happy again.
Later, there was a vacancy for the captain of the Dutch team, and the boss strongly recommended it, so I had the opportunity to be the king of the Netherlands and played the role of the king of the Netherlands. Xizhou Hotel has provided me with a platform for development and room for improvement. When I became the King of the Netherlands, I felt that I was no longer an ordinary employee, and I could no longer demand myself from the behavior of ordinary employees. So I began to think about the progress of Hetai's work while doing a good job as an employee. This is my greatest progress as king of the Netherlands, and it is also my own breakthrough, looking at the problem from a higher level. This is all under the guidance and guidance of Mr. Zhong, who keeps making mistakes and hitting a wall.
Promotion.
Now my main problem is the arrangement. I don't know much about the work efficiency of my subordinates, I don't have good ideas, I don't have good ideas when I arrange my work, and I don't have a good grasp of time. It's better for employees to do their duty, but not for team leaders. Sometimes I still work as an employee, work hard and ignore the overall progress, and I don't track myself, which leads to overall problems. Now, I think our biggest problem is that our production line is not circulating, and it is always stuck in one place without flowing downwards, and it is broken there. If there is a problem in the stuck position, it is not reported, and the pipeline is broken because it is not solved. So remind every Dutch king to solve the problem as soon as possible, report the problem as soon as possible, make a remedial decision, and deal with the problem in the most effective time.
Xizhou Hotel is committed to training every employee, so that every employee has the possibility of development and provides opportunities for learning and development. Xizhou Hotel often organizes us to study and train, so that we can make progress together and have more room for development. On May Day, Mr. Wang organized a closed training for us, which most of us have never heard of. I benefited a lot from this training and shocked my heart. This training has taught me to be a responsible person, do practical things and be satisfied with what I have done. At the same time, I also understand that I should cherish the people and things around me, cherish the existing work and every learning opportunity, cherish my relatives and colleagues around me, and don't let myself have regrets and guilt in the future, so I will live and work hard seriously. My growth and progress is the best reward for my family and boss. "It is not simple to do simple things a thousand times, and it is extraordinary to do ordinary things a thousand times." This is my greatest experience in my later work.
* * * is about to pass, and I have entered * * * with the experience and lessons of this year. I will carry forward my advantages, correct my shortcomings bit by bit, do my duty, learn management skills, contribute my strength to the hotel, and make progress and prosperity together with the hotel. Give yourself more opportunities for progress and be invincible in this highly competitive society.
The catering industry will have a better tomorrow!
I am fundamental; ; ; "Take people by cooking, and convince people by cooking virtue". I am a cook, a cook for a day and a cook for a lifetime. I want to learn skills all my life: no one has me, no one has me, no one has me, no one has me. People turned to me.
I am a cook, a cook for one day and a cook for life. Ten years to learn art, a hundred years to sharpen a sword. I will never stop studying. I hope to become a swift horse in the catering industry in the cooking craze and establish my own brand catering!