Job summary, with year-end summary, half-year summary and quarterly summary as the most common and universal. The following is a five-point summary of the chef's work in 2022. I hope you like it.
Chef's work summary 1 With the pace of the clock, 20 years 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.
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 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: 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.
Summary of Chef's Work 2 I have been working in the hotel for many years. From a new chef to now I have become the head chef of the hotel. I have also experienced a lot and gained a lot. This year's work has been done well under the guidance of hotel leaders. Now I will make a summary of my work this year.
I. Work aspects
As a chef, I know that I must set an example and do my job well, so as to better manage my subordinates. In the past year, I have also done my job carefully, carefully planned banquets, ordered dishes and introduced some new dishes, so that guests can meet the catering service of our hotel and are willing to eat. Over the past year, there have been no complaints about catering, and the dishes have been satisfied by the guests.
Second, management.
Over the past year, the staff in the hotel kitchen have basically not moved, only because of work needs, two new employees have been added, and they and I are also looking for old employees to bring them into our kitchen work more quickly. In terms of management, I also consider that many of them are old employees and may have psychological problems of job boredom, so I often go out to do some group activities together, care about them, understand their working conditions and avoid them.
Third, health.
As a cook, I always pay great attention to the hygiene of the kitchen. I know that we should not only make delicious food, but also make our food clean and hygienic, and at the same time let our guests eat healthily. So this year, I have been paying attention to hygiene issues, ensuring the cleanliness of the kitchen, doing a good job of cleaning, and ensuring the hygiene of our dishes, without any other problems. The personal hygiene of kitchen staff is also a key issue. To ensure that the hygiene of our kitchen will not be a problem, to ensure that guests eat at ease.
Fourth, the cost.
While ensuring the quality of products, I also take the initiative to confirm the purchase, ensuring that our purchase is to buy good ingredients at a lower price as far as possible, so that chefs can know the cost of their own dishes and try to save money for the hotel. At the same time, the purchased ingredients are used as effectively as possible, and all chefs, Qi Xin, work together to find some corner ingredients to cook, so as to ensure that the ingredients are not extravagant.
The year's work is over, but I know there is still a lot of work to be optimized. I will continue to work hard in the coming year to make the chef's work better and make more guests like our food.
Summary of 20 years' work as a chef, with the support of leaders and colleagues, as a chef, I always adhere to lead by example, high standards, strict requirements and unity. Provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the hotel, we are diligent and conscientious. The specific work in the past year is summarized as follows:
1. Operation: I brainstormed and worked out a reasonable business plan under the guidance of the leaders. For example, according to the consumer psychology of customers, we introduce some green food and wild food; According to the characteristics of seasonal raw material supply, we provide some dishes with farmers' characteristics, as well as seasonal scented tea for guests.
2, management: people-oriented, I combine the actual situation of employees, regularly targeted cooking training for employees, and often encourage them to do their jobs. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd, observing kitchen rules and regulations, and constantly improving cooking skills. Some employees even began to try to make new dishes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.
3. Quality: The quality of dishes is the core competitiveness of hotel catering. As a head waiter, I set an example to help chefs strictly control the quality of dishes. 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 restaurant staff and the feedback from the guests, summarized the problems existing in the dishes made at each meal, and analyzed the shortcomings of the kitchen to the staff in time at the daily regular meeting; We often add new dishes 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 do a good job in all aspects of food processing. According to the regulations, every employee must be responsible for his own health area, and I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.
5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, thus achieving efficiency.
To sum up, in this year, through the team's Qi Xin cooperation, 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. From this incident, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.
Summary of Chef's Work Chapter 4 Time flies, busy, and the school year is about to pass. Looking back on every day in the past, as a staff member in charge of the canteen of the nursing home, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect everyone's physical and mental health. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, here, I make the following summary of the canteen work this school year.
First, strictly control the hygiene of the canteen.
Because this is a major event related to the health of every elderly person. First of all, every canteen staff is required to have a physical examination every year before taking up their posts. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene in the canteen of our school and "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen should be thoroughly cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.
Second, strictly control food safety.
Every semester, we should study "People's Republic of China (PRC) Food Hygiene Law" with the canteen staff to improve our ideological understanding. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved, which has ensured the safety and standardization of the canteen in nursing homes from the system. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens and make great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).
Third, strictly control the purchase of good food
In the procurement work, the "five customs" are strictly controlled, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Fourth, try to control cooking techniques.
While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they often listen to the opinions of the public, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to make the weekly recipes rich and varied, and constantly improve the quality of meals. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Let every day's food strive to be "delicious", so that everyone can eat nutritious and feel at ease.
This year, the canteen of our school has been inspected and randomly sampled by the Municipal Health Supervision Office for many times, and the hygiene qualification rate has reached; In the establishment of a provincial-level safe nursing home, our canteen has been well received by experts; Won the title of Grade A canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of the canteen has a long way to go, but I firmly believe that with the care and supervision of the leaders of the nursing home, the cooperation of all the teachers and the joint efforts of the canteen staff, the canteen in our school will be better and better.
Chef's work summary 5 This year's time is really fast. Before you know it, it will be1February, and 20 years will finally come to an end. In the past year, as a chef in the logistics canteen of _ _ company, I actively performed my duties, gave full play to my ability, provided excellent dishes for the employees of _ _ company at work, and did a good job in the logistics of the kitchen.
Over the past year, under the leadership's requirements and management, I have successfully completed my work for 20__ years, and now I will summarize my situation in the past year as follows:
I. Self-management of work
In this year's work, I actively strengthened my self-requirements, strictly observed the work regulations, arrived at my post in advance and made early preparations to ensure that the canteen could be opened on time during employees' breaks.
At work, I attach importance to my own ability, while trying to complete the company's standards, while exercising and learning my own skills and skills, and better improve the quality and taste of dishes at work. The menu is also updated in time according to the seasonal situation, and new dishes are updated according to the preferences of employees by means of investigation and voting, so as to improve the diversity of canteens and meet the preferences of employees.
In addition, I also attach great importance to the sanitary conditions of the canteen. For this reason, in management, I attach importance to my own requirements, strengthen my own hygiene, and do a good job in managing the cleaning of the canteen. I will also disinfect the tableware and public areas separately to ensure that the cleanliness of the canteen can strictly meet the standards.
Second, learn and improve.
Working in the canteen, I attach great importance to food safety. I not only strictly study and update myself, but also discuss and communicate with other colleagues, and always insist on ensuring the safety and hygiene of canteen food. In addition, we have been strictly controlling the procurement of canteens, only selecting the freshest and best quality ingredients, and actively controlling the output and reducing waste in line with the company's plan for the number of people dining.
As a cook, I know that I always eat the same food. Although there are many combinations, I am always tired of eating. To this end, I also actively developed and learned many new dishes in my work. Although some of them were not accepted by everyone, most of them were recognized by colleagues.
Third, self-reflection
If you want to talk about work problems, you still have to choose vegetables. Considering the cost this year, I didn't care too much about the requirements of employees, which led to some employees eating less in the canteen recently. Therefore, in the future work, we should not only do a good job in cost control, but also listen to the ideas of employees, so that the canteen can get more praise!
Now, 20 years have passed. I believe that in the future, we will be able to do better and better, and make the canteen of _ _ company a good place praised by everyone!