2022 model essay on chef's personal work summary 1
Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and stressed at work. 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 terms of food positioning:
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's 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.
2022 Chef's Personal Work Summary Fan Wener
Time flies, the sun and the moon fly, and in a blink of an eye, 20__ is drawing to a close. With the breath of the new year, the bell of 20__ is about to ring. First of all, I wish you all a happy New Year and smooth work! One day in July, 20__, I was lucky enough to be sent to Hongjingzi operation area of No.3 Oil Production Plant as a cook and became a member here. Looking back on the past 20 years, under the care and guidance of the company leaders and the leaders in the operation area, with the support of my colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading the canteen staff, insisting on putting the overall situation first, obeying organizational arrangements, loving the front line, doing a good job in canteen management with my own practical actions, ensuring the normal work, and providing exquisite and delicious dishes and quality for the leaders and staff. We wholeheartedly serve Ningxia Golden Eagle Security Service Co., Ltd. with the concept of warm service. It has been well received by the leaders and colleagues in the operation area. The specific work in the past year is summarized as follows:
First, actively participate in ideological and political study, and strive to learn cultural, professional and technical knowledge. Go to work on time, abide by labor discipline and the rules and regulations of the canteen. At work, obey the work arrangement, cherish the collective finance and prevent food poisoning. In food cooking, we should strictly follow the food operation to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled; The complementary food is clean, the vegetables are finely cut, the side dishes are beautiful and beautiful, and the cooking is delicious and salty. Achieve high-quality and efficient service; Be kind to diners, speak kindly, don't swear, don't swear, unite as one and do a good job in the kitchen.
Second, we can closely focus on the overall situation of work construction, raise awareness, unite comrades, care for others, do good things for leaders and employees, solve worries, and lay a solid foundation for the smooth completion of various tasks of the company. In terms of safety, we have strengthened the inspection of fire sources, paid attention to waterproof and leak-proof work, and carefully checked whether natural gas and doors and windows are closed when going to work to ensure safety.
Third, correct working attitude, be serious and responsible, work hard, do your duty in the post, abide by the working concept of "doing one thing and loving one thing", and build Ningxia Golden Eagle Security Service Co., Ltd. with the spirit of ownership. Although the canteen work looks unremarkable, in this case, I still tried my best and have no regrets. On the contrary, it strengthened my determination to do my job well and contribute to the company.
Fourth, pay attention to food hygiene, clean the kitchen, humbly listen to the reasonable suggestions of the leaders and colleagues in the operation area, and do everything possible to make the colleagues in the operation area carefully study and formulate the detailed dining menu in the canteen on the basis of eating well, constantly innovate new tricks, improve the meals of the leaders and colleagues, and let the comrades eat in their mouths and have fun.
Fifth, at work, I strictly abide by the canteen hygiene system and conscientiously implement the May 4th hygiene system. 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. At the same time, the finished product 4 is stored in isolation; Raw and cooked, finished products and semi-finished products, food and sundries, food and natural ice. Environmental sanitation adopts four ways: fixed person, fixed object, fixed time and fixed quality; Scribing division of labor, clear responsibilities. Personal hygiene should include washing hands, cutting nails, taking a bath, having a haircut, washing clothes and changing work clothes. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Wash bowls, pots, cookers and floors regularly every day. Carefully wipe the dining room floor, dining table and dining car, place the seats neatly, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment of employees' homes.
Keep up with the company's goals, fully cooperate, obey the arrangement of the leaders in the operation area, strive for a new look, strictly abide by the operation area system, and win the greatest benefits for the company.
In the past year, I thanked the company leaders, colleagues and the leaders in the operation area for their constant encouragement, support and recognition of my work, which allowed me to play freely in my post and make achievements. In the future work, I will, as always, do my job well, be diligent and responsible, work hard, learn cooking theoretical knowledge and cooking skills, and strive to improve my professional quality and professional level, so that my work can reach a new level.
20__ is a busy and full year. Looking back on the work of the past year, I know my sense of mission, and there is still a lot of work to be done. We should make full preparations to keep up with the pace of the company. In the next 20__ years, I will try my best to advance and retreat with the company.
2022 Chef's Personal Work Summary Model essay 3
How time flies this year. 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!
2022 Chef's Personal Work Summary Model essay 4
How time flies! These years are coming to an end, and I have been working in the canteen for a year and a half in a blink of an eye.
Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and stressed at work. 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, I would like to thank the leaders for their recognition and support of my work, including pointing out problems in my work and making valuable suggestions, such as: the food is too salty and oily. Color cast and so on. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the "May 4th" hygiene system. Strictly implement the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, the storage of finished products is "four isolation". Raw and cooked are separated. The finished product is isolated from the semi-finished product. Food is separated from various 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": wash your hands and cut your nails frequently. Take a bath and get a haircut. Wash clothes and change 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 operation room regularly every day, carefully wipe the floor and bowl ash of the restaurant, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment of the operation room.
During this year, I worked hard to learn culture, business and technology. 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, stick together and do a good job in the kitchen.
To sum up this year, I am diligent, earnest, hardworking and actively perform 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.
2022 Chef's Personal Work Summary Model essay 5
Dear President Wang and President Ren,
With the celebration of Christmas and the smell of New Year, the bell of 20__ will ring again. First of all, I wish you all a happy New Year, good health and smooth work! Looking back on 20 years, I have been working in Donghengsheng for more than half a year unconsciously. Under your guidance, with the support of my colleagues, as a chef in a western-style kitchen, it is necessary for me to summarize and reflect on the work of our western-style kitchen, correctly analyze and correct the problems existing in the work, and at the same time look forward to and make a preliminary plan for next year's work. I can achieve better results in the new year and show them to everyone. Summarized as follows:
First, the operation:
Under your guidance, I changed some production requirements and made some more reasonable production business plans.
1. According to the consumer psychology of customers, we have also added and frequently changed some booths.
2. According to the seasonal weather and the characteristics of raw material supply, the products also change, and so on.
Second, management:
People-oriented, I strengthen quality education according to the actual situation of employees, give targeted cooking training and explanation to 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 observing kitchen rules and regulations.
Third, quality:
The quality of buffet dishes is the core competitiveness of the survival and development of western restaurants. As a chef, I strictly control the quality. Strictly follow the standards when cooking to ensure the stability of color, fragrance and taste of each dish; We also listened carefully to the opinions of the hall staff and the feedback from the guests, summed up the problems in daily production, and improved the deficiencies in 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; And listen carefully to your opinions. We use all available forces to ensure food quality, hygiene and safety, and prevent customer complaints and food poisoning from causing unnecessary consequences.
Verb (short for verb) cost:
Under the condition of ensuring the quality of dishes, it is always our important goal to reduce costs, minimize waste and benefit customers. As a chef, I also summed up some new ways to reduce costs.
1. 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.
2. Develop non-cost dishes, and make the leftovers of the main course into tray dishes to reduce the cost; For example, beef scraps, we make it into meat sauce and curry beef and so on.
3. Let every employee know the unit price of raw materials he uses, and estimate the value of raw materials every day, so as to implement the cost control to every employee, so that all kitchen employees care about the cost and understand the cost control. Of course, we also have shortcomings, which are manifested in the following aspects:
1, insufficient product knowledge and preparation.
2. Insensitive to the market, resulting in untimely transformation of guest dishes and single variety structure.
3. Employees' awareness of management, hygiene and product delivery is weak, and their enforcement and training are insufficient.
4. Employees are not clear about the maintenance and loss of energy facilities and equipment, and need to strengthen training.
To sum up, in the past six months, through Qi Xin's concerted efforts, we have made some achievements in kitchen management, such as food innovation, food quality, cost control, kitchen hygiene and staff quality improvement. Of course, we also have shortcomings. I deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to make continuous efforts and innovations to make better buffet dishes and satisfy customers.
We will continue to strengthen kitchen management, product quality, hygiene supervision and cost control on the basis of 20 years.
At the same time, we should improve our working ideas, learn from good ideas and opinions, investigate and learn the dishes and displays of buffets in other hotels, speed up the innovation of dishes, and strive to create better economic benefits and social reputation in 20 years.
Hereby!
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