The work of a chef is hard and fulfilling. He has to deal with firewood, rice, oil, salt, sauce, vinegar and tea every day, but the completion of each dish is full of satisfaction. So what is your experience as a chef? The following is a "short example of a chef's personal work experience" compiled by me for your reference only. You are welcome to read it. A short example of a chef’s personal work experience

Time flies, and another year has passed before I know it. Looking back on the past, I now summarize as follows:

1. Political and ideological aspects

I usually actively participate in political studies, care about national affairs, conscientiously study the spirit of the 17th National Congress, and constantly improve my political Theoretical level, abide by laws, regulations and kindergarten rules and regulations, obey leadership arrangements, and do their job with all their heart. At work, we can unite and cooperate with colleagues, establish the idea of ????serving teachers and children wholeheartedly, and conscientiously complete various tasks. Although I am only a chef in a kindergarten, I never think that I am any different from others. I always use my own practical actions to manage the canteen well and ensure that teachers and children have nutritious meals for every meal.

2. At work

I serve as the food purchaser and canteen supervisor in the kindergarten as well as canteen cooking. First of all, I strictly standardize the operation and carry out disinfection to ensure the safety of children's drinking water and diet. Pay attention to setting an example during daily operations, saving water, electricity, fuel, and ingredients, not turning on unmanned lights, closing faucets in time, and eliminating all waste. You can also urge other staff to strictly follow the standard operations, strictly implement disinfection, and ensure that children are fed and drinking water safety. Secondly, in practice, I continue to explore and prepare different dishes according to the teacher's taste and the nutrition of the children, so that they can all eat sweet and delicious meals. In the process of purchasing food, I strictly control the purchase of raw materials for the canteen. I am not afraid of hard work, shop around, and purchase a variety of nutritious food raw materials to ensure high quality and low price, and resolutely prevent substandard food from entering the canteen. Finally, I also do a good job in cleaning the canteen and the work area, doing a small sweep every day and a big sweep every week, and placing all kinds of items neatly and orderly. While I was doing my job well, I also actively participated in various studies and duty work in the kindergarten. I worked tirelessly, worked hard and did everything assigned by the leadership.

3. This year, do not do any private work during working hours, and do not have any selfish motives.

Take good care of items, handle them with care, use civilized language when speaking, and communicate in a soft voice. I also abide by labor discipline, do not miss work, actively participate in some temporary assault work, and can successfully complete the task.

In short, in recent years, I have been loyal to my duties, dedicated to my job, obeyed the law, and been honest and honest. I have achieved good results and made my own contribution to make everyone feel more at ease at work. A brief sample of the chef's personal work experience 2

With the pace of the clock, 20xx is about to pass. Looking back on the past year, I would like to thank all the leaders for their guidance and help in my work, and thank all my colleagues for their support in my work. With your support, I will definitely insist on setting an example in my future work, strictly demand myself, do my job well, make up for the deficiencies in my work, and improve my skills and service levels.

The work in the canteen involves some specific issues such as everyone's eating and drinking, and is considered to be a "thankless job." In this case, I didn't do it because although I did a lot of work, I couldn't get everyone I regret it because of the recognition, but do my best to provide various services, strengthen the management of all aspects, and continue to create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service work. While doing a good job in all aspects of management, I have also done a lot of work in changing models, changing service attitudes, and improving service quality. I always adhere to the people-oriented service concept and adopt a variety of service methods to try to provide convenience for everyone so that everyone can Eating in the canteen is like returning to "home". In order to better complete my job in the new year, I summarized the work of the previous year.

1. Strengthening theory and practice. Business learning and continuous improvement of one's overall quality

I attach great importance to strengthening the study of theoretical and business knowledge. At work, I insist on learning while working and constantly improve my overall quality level. First, seriously study business knowledge, focusing on work. Learn how to cook and improve food quality. The second is to study knowledge seriously, combine your own work actual characteristics, use your spare time to selectively study, and further enhance the awareness of party members and the concept of serving the people through learning.

2. Work hard and complete tasks on time

In the past year, I have established and strengthened the idea of ????serving the people, commuting to work on time, ensuring that meals are served on time, and observing labor disciplines and regulations. All regulations in the canteen, obeying work arrangements, taking good care of collective property, doing good collective and personal hygiene, and working hard to complete their jobs. The quality of dishes is the core competitiveness for the survival and development of chefs. Therefore, when it comes to food cooking, I strictly follow the food operating procedures. Work to ensure safety and hygiene. The staple food must meet the quality requirements and be uniform in size. The non-staple food must be picked and washed carefully, and the vegetables must be carefully divided into cubes and shreds.

The side dishes are beautiful, the color is good, the stir-fry is delicious, and the saltiness is moderate. At the same time, I also listened carefully to the opinions of the dining staff, summarized the shortcomings, and made timely improvements in the next cooking. In terms of service, I strive to be high-quality and efficient, be kind to the dining staff, and speak kindly. Don’t use foul language or curse, work together as a team and do a good job of making food.

In food hygiene. I strictly abide by the canteen hygiene system and strictly implement the "Food Hygiene Law" to prevent "diseases from entering the mouth", prevent food contamination and harmful substances from harming diners, and protect everyone's health. "Four Separations" are implemented for the storage of finished products: separation between raw and cooked products; separation between finished products and semi-finished products; separation between food and sundries and medicines; and separation between food and natural ice. Personal hygiene includes washing hands frequently, cutting nails, bathing and getting haircut frequently, and changing work clothes frequently. Cupboards and shelves where food is placed should be kept clean at all times and free of mold and mouse marks. Wash the stove and floor in the operation room regularly every day, carefully wipe the restaurant floor, tables and chairs, and strictly ensure the sanitation of the floor, doors, windows, and surrounding environment in the operation room.

The tasks undertaken by the canteen are fragmented and complex, but each task is closely related to the company's overall work and the vital interests of the staff. In order not to affect the normal work operation, I can obey the leadership's arrangements, do not talk about conditions, and go all out to do a good job in the canteen. At work, I work diligently, conscientiously and responsibly, and work hard and actively fulfill my responsibilities. Looking forward to the new year, I will work harder and with greater enthusiasm to strictly complete my own work under the guidance of the leadership.

Nevertheless, looking back on the past year, I still have many shortcomings: I don’t have a strong sense of service, and sometimes I don’t consider it well and fail to provide services; sometimes I have disagreements with individual employees because of my impatience. Conflict; conservation awareness is not strong enough, etc.

Looking forward to the new year, I will redouble my efforts and greater enthusiasm. Under the guidance of the leadership, I will try my best to correct shortcomings, overcome difficulties, make up for shortcomings, and do my job well. A brief example of the chef’s personal work experience 3

One year has come to a perfect end with the rotation of the earth. During this year, I received training as a national fourth-level public nutritionist. , went to xx and xx to communicate with nutritionists from all over the country, and learned face-to-face with Chinese scientists, and achieved substantial results. In the kitchen, I learned the cooking workflow and basic knowledge of catering from the chefs, and discussed the shortcomings of my work with my colleagues.

In 20xx, I took the initiative to communicate with others in my personal communication, and I was also willing to share my inner feelings and thoughts on a certain issue with others. In actual operation, I became familiar with various work processes and work details. There has been a significant improvement in work speed compared to the previous year. While achieving results, it has also brought about some shortcomings at work, such as: lack of the same language in interpersonal relationships, lack of a shining point to attract others, need to pay attention to details at work, and need to be more responsive. further strengthening. In practical operations, it is even more necessary to show courage and courage to break through the original work level. Looking forward to 20xx, for individuals, the following measures should be taken to solve the shortcomings of this year's work:

1. Food and personal hygiene

Food safety issues are the current concern of the Chinese people. As a topic of concern, it is an unshirkable responsibility of a chef to do a good job in food safety and hygiene. In 20xx, food hygiene, tableware hygiene, and food storage will be implemented in accordance with certain work requirements. As for the hygiene area in the kitchen, I will take specific measures to keep it neat and clean.

In terms of personal hygiene, we will develop good living habits, cultivate our own physical fitness, and achieve the "four diligences": wash hair frequently, get haircuts frequently, bathe frequently, and cut nails frequently. On this basis, wash your hands and wash your clothes frequently. The positive interaction between personal hygiene and food hygiene can help reduce the risk of food safety problems. Helps improve the image and quality of the department. It will help promote China's food safety to develop on a scientific and healthy path.

2. Practical operation work

The production of dishes is the top priority of the practical operation work. Ensure that the weight, quantity and quality of the dishes are determined according to the work requirements to ensure the production. The dishes are smooth and not messy, and the dishes are presented in the correct order. Make sure not to use too much seasoning but not too much to meet the cooking needs of the chefs. The picking time is controlled within a certain range and can be collected all at once. During large orders, more materials will be collected than usual, and during off-season, inventory should remain at normal levels. While ensuring that the ingredients meet the needs of the cooking chef, the freshness of the ingredients must be maintained.

Regarding the preparation of dishes, next year I will go deep into the grassroots level to learn some basic cooking techniques, integrate the concepts and knowledge I usually learn, and communicate and share with everyone.

3. Interpersonal relationships

While studying nutrition this year, I neglected the establishment of good interpersonal relationships. This is my regret at work this year, and this regret will be reflected in 20xx. resolved within a year.

In the process of distributing dishes, avoid any disagreements with the chefs. Then we must grasp a basic principle in dealing with problems: "Solve the problem first, then hold accountable, don't care, don't complain, discover problems in time, and deal with them in time."

In terms of interpersonal communication outside of work, make breakthroughs on the original basis and actively establish a good interpersonal communication platform:

Sharing results: I am willing to communicate with everyone on some common topics and share good results. some ingredients. Actively communicate and discuss aspects of physical health.

Hobbies: I will develop the same interests and hobbies as everyone else, such as: singing, traveling, shopping, dressing up, and sports activities.

Outdoor activities: I will communicate and have dinner with everyone, and invite old colleagues to visit my hometown.

The year of 20xx was a year of achieving results but also leaving regrets. I achieved the first step to my ideal success: I received the training of teachers and the help of leaders. I will thank them with practical actions and use the knowledge I have learned to solve my own problems - interpersonal problems, which are the problems I left behind this year.

I believe that 20xx is the year to show my talents. After class, I will actively communicate with the teachers to help everyone solve the problems that exist in reality. I believe that I will perform even better next year and make major breakthroughs based on the original good foundation! A short example of a chef’s personal work experience 4

Since I entered school, thanks to the patient teachings of Teacher Liao and Teacher Yang, although I dare not say that I have achieved anything, I feel that I have just glimpsed the door. Let’s talk about some of it. Experience and insights:

1. Diligent study and practice are the basic conditions for success in cooking

Chefs are one of the few industries in today’s society where diligence can make up for one’s weaknesses. In some other industries, sometimes No matter how hard you try, you may not succeed. For example, as an electrician, you do not have the opportunity to enter various on-site environments. No matter how well you study and work hard, you will never be able to improve. Another example is scientific research. Without investment or projects, there is no hope of success. Merchant trade has no connections or resources. No matter how hard you try, you may lose everything. But that's not the case for chefs. Success only requires one basic condition, which is diligence! If you specialize in knife skills, dishes, red tables, and white tables and practice any one of these cooking skills, you will definitely gain something from your hard work.

2. For students, if they want to become good chefs, the meaning of the word "teacher" must be understood and implemented

My understanding is that the teacher includes the management of the work platform and execution. Teacher Yang has talked about many cases during his lectures. For example, an excellent chef, even a low-level chef, can clearly know what ingredients are stored in the refrigerator, where they are placed, and when they were purchased. It is common for some chefs to find ingredients when preparing dishes, and when they clean out the refrigerator after a while, they end up with a lot of unusable waste. In fact, many chefs only start rummaging through boxes and cabinets to find ingredients after passing the menu into the kitchen. The chef pays great attention to details in his work, and even the "casual" way of folding a dishcloth has a set of rules. Because they understand that only by doing every detail well can the whole thing be done well. Let's take a look at some of our chefs. They grab it here and there and turn the rag into a "universal cloth" stained by oil and water. A good chef will carefully clean the seasoning jar and the dock for the ingredients after get off work every day, and replenish any missing ingredients in a timely manner. Most chefs leave this kind of work until the next morning. After get off work, I run faster than anyone else.

3. Cost awareness and innovative learning awareness

Cost-conscious chefs are popular everywhere. Even if they only have scraps, they can still make popular dishes. For example, the popular rabbit skulls, duck chins, goose wings, and palm treasures are all typical examples. The teacher often emphasizes that eel bones, fish bones, fish mouths, etc. that others discard are the best delicacies after being cooked. Taking the initiative to consider the boss, saving costs and creating profits openly and honestly is a win-win result for customers, operators and chefs. Most chefs with good study habits carry a small notebook in their bags, where they carefully record their experiences, raw material recipes, etc. Because they know that no matter how good the memory is, it is not as reliable as writing it in a notebook. Dedicated chefs spend the most time studying outside of working hours. Whether it's a gathering with friends, dining out, or a business trip or traveling? Be on the lookout for new cooking information anytime, anywhere. Such chefs are often good at learning and diligent in thinking, and can create innovative dishes by drawing on the strengths of others. However, most chefs' innovations are still based on "cloning". But how can these people, who spend most of their time drinking, playing cards and games, possibly clone other people’s dishes?

4. Don’t be afraid of trouble and take every work seriously

It is also cooking, but some chefs only pursue superficial skills - the ingredients covered on the surface are neat in size and even in thickness. The ingredients at the bottom are different. They are either dregs or weights. Anyway, it’s just a messy pile. It depends on whether you like to eat it or not. And when you look at the responsible chef cooking, it's different. Even the leftover ingredients will be taken seriously to make the dishes look the same. When most chefs kill fish, they throw the fish to the ground with a "snap", then grab it, scrape off the scales with three or five knives, and disembowel it. However, when a good chef kills a fish, he will carefully press the fish on the chopping board, carefully move the knife from behind the fish's gills, and then put the fish back into the basin of clear water to swim and bleed. Such a complicated bloodletting procedure is done to make the fish meat white and tender, and to remove the fishy smell to the greatest extent.

As a student, you may not be as skilled as other chefs in knife skills, remember more dishes, or have a thorough understanding of cooking culture, but we should also take the above aspects seriously at every stage of being a chef. I believe you will gain the most wealth in your life.