Hotel leaders:

I have been working in Rongcheng Hotel for more than five months. I didn't understand, didn't understand, didn't understand at first, and now I have completely integrated into the hotel. It was the teacher who led my colleagues and gave me infinite support and cooperation. It is also under the strong leadership of teachers that we can slowly realize our life dreams and reflect our life values in our work. The year of 20 1 1 is coming to an end. Based on the work concept of summing up the past and innovating the future, combined with our own essential work and the work that still needs us to complete, we make the following year-end summary:

One. Work attitude:

Be enthusiastic about the chef's work, be strict with yourself, abide by various rules and regulations, strictly control yourself, straighten your work position, and always maintain a "modest, cautious and self-disciplined" work attitude. With the care and training of leaders and the help of colleagues, always study hard, make positive progress, strive to improve yourself, and always work hard and complete tasks seriously.

Two. Commercial technology

I work as a cold dish chef in a hotel. First of all, ensure the quality of finished dishes, do not neglect their duties, do not make mistakes, constantly explore in technology and practice, and constantly improve their cooking skills to satisfy customers.

Three. Enforcement of rules and regulations

Abide by labor discipline, do not miss work, do not miss work. During my five months in the hotel, I didn't miss work. I always abide by all the rules and regulations of the hotel and do every job carefully.

Four. Safety and health:

In terms of hygiene, I insist on checking before and after meals every day. After work, the food should be sealed with plastic wrap to prevent the raw materials from stinking, and the cold dish room should be carefully cleaned without leaving any dead ends. The operating table should be clean and tidy, the ground should be free of oil and water, and the trash can should be cleaned every day.

In terms of safety, follow the process and strive to eliminate all potential safety hazards.

Five. Take care of public property:

Some facilities in the hotel are public facilities that serve our work. I should take good care of public property and handle tableware carefully to avoid collision. Save electricity and water.

In the future work, I will be more careful and work harder to contribute to the hotel and make better dishes.