3 sample personal work summary essays for chefs

The work summary is when we review the past work situation and find the shortcomings, so that we can correct the shortcomings in the future. Below are 3 personal work summary examples for chefs that I compiled and collected. Welcome to read and refer to them!

Chef’s Personal Work Summary (1)

I was born in XXXX, XXXX, and started working in XXXX, 19XX. After I was born, I worked as a school logistics officer at Yizhang No. 6 Middle School and Teacher Training School. Manage and engage in canteen cooking. Due to my cooking skills and good performance in all aspects, I was transferred to the Yizhang County Education Bureau in June 199X and was in charge of the canteen work of the bureau. In December 1998, I passed the assessment and was rated as a senior Chinese cook. In June 199X, I went to Changsha to take the Provincial Culinary Examination and obtained the Intermediate Level 1 Culinary Award. Looking back on the past, the work is summarized as follows:

1. Political ideology.

I conscientiously study the party’s line, principles, policies, Deng Xiaoping Theory, the party and the country’s educational policies, guidelines, and educational laws and regulations to continuously improve my ideological quality and political theory level. I have always insisted on focusing on the overall situation, obeying organizational arrangements, doing what I do, and never bargaining for money. Although I am a worker, I never think that I am inferior to others, and I always do a good job in canteen management with my own practical actions. Ensure the normal operation of all the work of the Education Bureau.

2. At work, I serve as the canteen supervisor of the bureau and also do the cooking work in the canteen.

First of all, ensure that cadres and workers never make any mistakes in drinking water and eating, and continuously improve their cooking skills technically. In practice, I continue to explore, constantly improve my knife skills and cooking skills according to the food preferences of Hunan and northern Guangdong, and prepare multiple sets of unique recipes so that all cadres, employees and guests can eat sweet and delicious meals. . Let cadres and workers eat satisfactorily and live with peace of mind. Second, I paid close attention to several aspects in canteen management. The first is to ensure the purchase of good canteen raw materials. I am not afraid of long distances, go to the market, shop around, and purchase various nutritious food raw materials to ensure high quality and low price, so that cadres and workers can eat well and spend less money. The second is to be a good canteen food keeper. It ensures that food and raw materials do not rot, deteriorate, and are not wasted, thereby saving canteen expenses. In the past five years, it has saved more than 200,000 yuan in entertainment expenses for the bureau. The third is to ensure that meals are served on time and that boiled water is supplied normally. I usually get up early and stay up late, even without resting on Sundays, to make logistical preparations for next week. Since 1992, the education administration work meeting hosted by the Education Bureau has been held every year, and the monthly education I personally handle regular administrative meetings, the annual basketball games for faculty and staff, middle school student basketball games, and the meal preparation and reception work for relevant staff who come and go between superiors and subordinates. I am never afraid of hardship, tiredness, or negligence in my duties. Due to the characteristics of the canteen work, it has been well received by city and county leaders and other departments, ensuring the normal operation of the bureau's work. In the annual assessment and evaluation from 1999 to 2002, he was rated as an advanced worker by the Education Bureau.

While I was doing my job well, I also actively participated in various central work of the County Education Bureau, including the college entrance examination, adult recruitment, high school entrance examination, self-study examination and other examination work over the years, and the annual May Day and During the National Day Spring Festival holiday, including the night shift during this year's SARS epidemic, I took the initiative to participate in the work. I worked tirelessly and without complaint, and was well received by my comrades.

3. Pay attention to learning and develop a good habit of reading and reading newspapers.

Pay attention to current affairs and politics, pay attention to national affairs, be clear-headed, and not fall behind the situation.

4. Observe labor discipline and never be absent from work or work.

This year, I have been working at full or even full attendance, and I have done some field work.

In short, in recent years, I have been loyal to my duties, dedicated to my job, abided by laws and regulations, and been honest and honest, and have achieved very good results. Made his own contribution to education. Chef’s personal work summary (2)

Time flies so fast? In the blink of an eye, it’s the end of *** year. This year, there have been laughter, quarrels, happiness and worries, but more importantly, there has been more progress and growth. I should summarize the harvest of this year. I have been working in various fields since I entered the chef world. In all aspects, we must strictly demand ourselves and strive to improve our abilities in all aspects so that we can more quickly adapt to the current situation of social education development, have the courage to dissect ourselves, analyze ourselves, face ourselves, and improve our own quality. While studying the "Culinary Management Objectives", I deeply understood the connotation of the "Culinary Management Objectives" and was able to actively cooperate with superiors and use the teachers' communication to do a good job.

In the past year, I have conscientiously performed my job responsibilities, successfully completed various tasks assigned by my leadership, and worked hard to do my job well in my ordinary and ordinary job. At work, I have a correct attitude, be proactive, and achieve "eyes, mouth, hands, and legs". Whether it is answering a phone call, conveying an instruction, or reporting on a job, I strive to be accurate and better. Complete the uploading and distributing work in a timely manner, giving full play to the role of the central primary school as a link and window. I can prioritize and organize a large number of daily tasks such as visitor reception, communication up and down, internal and external contact, and data printing. I can complete various tasks assigned by the leadership on time, quality, and quantity. Strive to do a better job and establish a good image of the hotel.

Over the past year, I have been strict with myself. I have always regarded being patient, willing to pay, and obscurity as my criteria. I have always focused on being rigorous, meticulous, solid, realistic, down-to-earth, and working hard. superior. At work, we regulate all our words and deeds with systems and disciplines, strictly abide by various rules and regulations, respect leadership, unite comrades, be modest and prudent, actively accept opinions from all aspects, and constantly improve our work.

Looking back on the study and work over the past year, I have further improved in terms of ideological style, personal quality, professional level, etc. Although I have achieved some results at work, I also realize my shortcomings. At this place, the level of theoretical knowledge is still relatively low, modern scientific and technological capabilities are not yet strong, and it is still far from the requirements of today's society in the county. In the future work, we must continue to work hard, carry forward our achievements, learn from each other's strengths, and do our best in all aspects. Work.

I have been studying cooking for several years, and it has been more than a year since I left for Xixian County. This is my first time working in a private hotel, and it is also the first private hotel I have entered, "the first one" Those who teach me the most should be the ones who teach me the most. Whether they laugh, argue, or get scolded, they are all my gains and prepare me for my growth and progress.

When I came here, I just came with the mentality of giving it a try. I thought it was not suitable and I just left. It was nothing. After I came here, I realized that it was the right choice to choose here, so I gave up the idea of ??leaving. When I first came here, the employees who served as side dishes were not very adaptable, not very active, and were not very efficient. The boss and the chef The director didn't blame me, he just said that I wasn't sure I would be placed in the right position. Later, I was transferred to Dahe, and gradually I fell in love with the work of Dahe. I also received encouragement, so I worked hard and did my job carefully. Although I didn't do it very well, I felt that I was doing my best in my own work. . I am not very active and have a bit of low self-esteem. I always complain about things and people around me, so it is difficult for me to obey my boss’s arrangements. I feel that the arrangements are unreasonable, so I refuse to obey and contradict my boss. There was a time when the head chef I have a headache. If I continue like this, they will have no choice but to give up on me. At that time, the head chef manager talked to me, did some 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, and this is all thanks to me. My boss’s patience with me and his persistence in never giving up allowed me to be my happy self again.

Later, there was a vacancy for the position of Dutch King and my boss strongly recommended it, so I got the opportunity to be the Dutch King and played the role of the Dutch King. Xizhou Hotel provides me with a platform for development and room for improvement. After becoming the Dutch King, I felt that I was no longer an ordinary employee, and I could no longer hold myself to the behavior of ordinary employees. So while I was doing a good job as an employee, I started to think about the progress of the Dutch team's work. This was my biggest improvement as a Dutch boss, and it was also a breakthrough for me. I looked at the problem from a higher level. This was all due to constant mistakes made under the leadership and guidance of Teacher Zhong, and improvement slowly achieved through constant encounters with obstacles.

My main problem now is in the arrangement. I don’t know the efficiency of my subordinates very well, and I don’t know how to do it mentally. The employees still do their job well, but the team leader fails to do his job well. Sometimes he still treats himself as an employee, working hard while ignoring the overall progress, doing things by himself without tracking, which leads to overall problems. Now I think the biggest problem we have is that our production line does not circulate. It is always stuck in one position and does not flow down, so it breaks there. If there is a problem at the stuck position, it is not reported, and it is not solved, causing the assembly line to break. , so I would like to remind every Dutch king that when there is a problem within his own scope, he should solve it as soon as possible, report it as soon as possible if he can't solve it, make remedial decisions, and deal with the problem in the most effective time.

Xizhou Hotel is committed to cultivating every employee, giving every employee the possibility of development, and providing everyone with opportunities for learning and development. Xizhou Hotel often organizes us to study and train. Let us make progress together and have greater room for development. On May Day, Mr. Wang organized a fully closed training for us. This kind of training is one that most of us have never heard of. I benefited deeply from this training and it shocked my soul. This training taught me how to be a good person. Responsible people should do things in a down-to-earth manner, do things with their heart, and do things to their own satisfaction. At the same time, I understand that I should cherish everyone and everything around me, cherish my current job 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 have to be serious. Working hard in life, my growth and progress are the best rewards for my family and boss. "Doing simple things well thousands of times is not simple, doing ordinary things well thousands of times is extraordinary." This is my biggest experience in my future work.

*** is about to pass, I will take my experience and lessons from this year into ***, carry forward the advantages and correct the shortcomings bit by bit, work hard to do my part, work hard Learn management skills, contribute your own strength to the hotel, progress with the hotel, and achieve global prosperity. Give yourself more opportunities to make progress and remain invincible in this highly competitive society.

The catering industry will have a better tomorrow! Chef’s personal work summary (3)

I have been working in XX Hotel for almost a year. From being clumsy to being able to work independently now, these improvements are all due to the care of the chef and the subtle influence of colleagues. Not open... The following is a summary of the work and experience over the past year:

1) Since we have chosen to do technology, we must try every means to improve our technology. Only with excellent technology can we stand. Otherwise, you will have no confidence. If your professional skills are not up to par, others will not value you! Do something and love something. As long as you like it, you must make it the best and strive for it wholeheartedly to form your own ace.

2) Method is very important. We have clarified the direction, that is, we must pay attention to the method of learning. First of all, follow the master's requirements. If you don't understand something, you should ask for details and don't be ashamed to ask. Then you should do it yourself, think more about why, be diligent in taking notes, and be good at summarizing. Form a routine of learning---practicing---re-learning---re-practicing. Develop the habit of hard work, work hard, use your brain diligently, and be good at using overall planning methods. Every time you do it correctly, you will make progress than the last time. Do more, do more, do not be afraid of hardship or tiredness, and fight against difficulties. The more times you do it, the quality will improve. This is the transformation from quantitative change to qualitative change.

3) The importance of unity. During the National Day holiday, we can realize that if it weren’t for everyone’s cooperation and mutual help, it would be really difficult for an individual to complete such a large workload alone. Personal growth cannot be separated from the collective strength. Without an excellent team, there will be no success. There are advanced individuals! Although we are very busy and tired, we are all very happy, time flies very fast, and we feel more fulfilled.

4) You must have strong self-confidence. There is no need to be discouraged at work. We can learn from each other's strengths. Everyone has their own strengths. There is no need to be so unconfident. We must have courage, dare to challenge, and be enthusiastic. Youth is vitality. Dare to think and do, and set goals. , realize it week by week, discover your own shortcomings in time, track them in time, make a little progress every day, and accumulate over time, it is great progress. Persistence means perseverance. The power of perseverance is very powerful.

5) Strengthen your foreign language skills. In your spare time after busy work, read English, memorize some vocabulary, and recite some classic passages. This can also improve your communication skills. Really, a person's ability to speak is also one of the most important abilities in the workplace. I remember a staff chef at Tsinghua University who studied foreign languages ??and took the TOEFL exam. I really can’t help but say that hard work can change his own destiny. He is the English master chef-----The touching story of Mr. Zhang Liyong.

6) In addition to working in hotels, look at the products produced in other places and think more about why. If you want to go to a place where baking is more developed, Taiwan, Japan, and France have a lot of baking information. We can look at it. Let’s take a look at the structure of knowledge to enrich it. Some masters also have their own direct stores here. The unique and delivered products are an excellent place for us to learn.

Related reading: Chef’s professional requirements

Cultural requirements

Learning to be a chef requires certain cultural knowledge and certain endurance and judgment skills. You can apply for the exam to learn how to cook. Relevant cooking schools either follow the masters or go directly to places engaged in catering services.

Conduct and moral quality

The chef’s moral quality means that the chef has level and accomplishment in political thought and moral quality.

As a chef in socialist China, in addition to having the minimum ideological and moral character of patriotism, love for the party, and love for the people, based on the particularity of the cooking profession, the following points should also be put forward: First, The spirit of serving the people wholeheartedly; the second is the professionalism of loving one's job; the third is the spirit of loving the collective and the enterprise; the fourth is a solid legal concept.

Physical Requirements

As the saying goes: "The old yin and yang, the young cook." The work of a chef is an intensive labor. To become a qualified chef, one must have physical fitness. Speaking of which, you must first have a healthy physique. The work of a chef is very hard, not only the workload is heavy, but also relatively arduous. Whether it is processing, cutting, or cooking on the stove, it requires a lot of physical strength. It is unbearable without a healthy physique. Furthermore, chefs must have strong tolerance. The work of a chef is different from ordinary work. You usually work in front of others and get off work behind others; you work in front of others and eat behind others. There are even times when business gets so busy that I can’t even have a complete meal. In addition, it also has to withstand the high temperature in front of the furnace, the smoke and so on. The characteristics of this kind of professional labor require chefs to have strong tolerance. Some people describe this kind of tolerance as "four gains", namely, fullness, hunger, heat, and coldness. Third, the chef must be responsive and energetic. Once kitchen work begins, it is highly stressful. It is especially different when the business volume is large. When a customer orders a dish or a banquet, the chef must respond immediately and prepare the dishes. In addition, during the production process, some dishes require rapid fire cooking, such as stir-fries. These dishes often require

to complete a series of operating procedures in a short period of time, which requires the chef to have quick thinking, skilled movements and abundant energy.

Professional quality

The professional quality of a chef includes many contents, the main aspect of which is superb technology. Specifically, as a qualified chef, you must have fine knife skills, proper control of heat, and accurate and palatable seasoning. Must have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of cooking science, to understand the history of cooking culture of the motherland, and to know certain knowledge of folk customs and etiquette. Must have certain aesthetic accomplishment and artistic innovation foundation. In addition, they should also have the spirit of daring to create and boldly innovate, and have certain organizational management capabilities and the flexible use of 5S.

Work taboos

One: Do not spit or litter, and the work area should be clean and tidy.

Two: Dress neatly, wear work clothes and hats correctly, and maintain personal hygiene at all times

Three: Do not waste raw materials, separate raw and cooked ingredients to avoid tasting them with a frying spoon

Four : No smoking in the kitchen.

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