Time is always so fast, in the blink of an eye, a year so noiselessly gone, in this year, our ability to work, experience have grown, it is time to be quiet and write a good year-end summary. I believe that writing a year-end summary is a headache for many people, the following is my help to organize the pasta year-end summary, I hope to help you!
Pasta year-end summary Part 1
Busy and fulfilling 20XX year has passed, review 20XX year in Mo director, Lin cook, and other leaders care about the guidance, in each brother department's help and support, pasta room successfully completed the work of the task of the year 20XX, by the guests and the hotel leadership of the good comments, I am very thankful to the director and every colleague seated here.
Looking back at the pastry room in 20XX, there are five good aspects:
1, in the x month of the group's technical competition, the pastry program has achieved the top three ranking.
2, x month is that I began to be responsible for the pastry room, and at the same time in September I also gave the pastry room training vip each eat garnish and plate, but also in three days after a competition, so that we can let each other in the comparison, there is a kind of pressure to promote their own ambition, the competition in order to be fair and also invited our chef Lin to participate in the competition, the result is really good, the first place is the Chen Jie prize points to encourage, the second place is Yang Hongli, the second place is the Chen Jie prize points to encourage, the second place is Yang Hongli, the second place is Yang Hongli, the second place is Yang Hongli. The second place is Yang Hongli, overall everyone did very well, through the rules of the game everyone invisible has been very good promotion.
3, every month in our efforts, innovative snacks can be praised by the guests, and in November in order to rationalize the use of pine pollen, pastry room at the same time also did a pine strawberry fruit, but also the guests very much like to eat.
4, our pastry room in order to be able to enhance the overall technology, under the suggestion of Master Wang, the use of the hotel issued by the activities of the funds, to buy the relevant professional pastry books.
5, each holiday pastry room in the first floor restaurant famous stalls, such as the first month of the 15th, Dragon Boat Festival, the winter solstice, the scene wrapped on behalf of the holiday snacks, but also let the guests feel the festive atmosphere.
6, in November Yang Min and Chen Jie participated in the city's Junli Cup, Yang Min won the second place in the pasta and the title of technical master, Chen Jie also won the sculpture gold medal.
20xx year insufficient aspects of 3 points:
1, breakfast produce, the shape of the bun is small taste bad, hard corn, and the taste of the doughnut is not good, there is not enough heat preservation in a timely manner, has been in the daily work of continuous improvement and adjustment.
2, in the work of the speedy movement of the buns, and sea cucumber buns are not big enough, hanging stove biscuits are not thick enough to open a mouth is conducive to the use of the guests, but in the director of the continuous supervision and guidance, we are also constantly improving and adjusting, and finally also by the guests of the good.
3, produced when the countertop hygiene is not good enough to do not timely, and refrigerator hygiene in the future to be strengthened.
20xx year plan:
1, do a good job in charge of the assistant, leading the team to complete the tasks assigned by the superiors according to quality and quantity.
2, strengthen the refrigerator and work surface hygiene management
3, special guests and vip guests pay more attention to the product and leave samples.
4, do a good job of monthly training programs and innovative snacks.
5, pay more attention to the guests on the snacks feedback, and constantly follow up and improve.
6, advance planning for the group's technical competition of snacks and participants
All staff in the pastry room in the new year and new goals, we must live up to the expectations of the leadership of the team, do our best to create better results.
Pastry year-end summary Part 2I have been to the company for more than 2 years, first of all, I would like to thank all the leaders for their support and concern for me, in the past 20xx, I am Danish process personal summary summarized a few points:
1, process: more clear than ever, clearer than the previous, will be the Danish operating standards for quantitative data, so that the operation is more easily (this piece of their own think about adding some quantitative data into it);
1, process: more clear than ever, clear, quantitative data, will be the Danish operation standard, so that operation is easier (this piece of their own think about adding some) quantitative data into it);
2, cost control: for the use of raw materials in Denmark, we have developed a more standardized mode of operation;
a, cold storage placed on the requirements of oblique, to prevent flat pocket broken caused by the waste;
b, the cold storage switch required to try to open the door to reduce energy consumption;
3, product quality: the previous Xiduo block using a steel ruler, the size is not up to the standard, the personal approach to the product. The size of the previous XiDuo block using a steel ruler, the size can not reach the standard, personal techniques operation is not standard, it is easy to cause the product size, character and grams are affected, in accordance with the company to solve the problem from the root cause of the idea of the use of 3.5cm square tubes, to solve this problem, to eliminate the irregularities;
20XX year is approaching, for the new year, I feel that I still do not do enough to do the following:
1, the process operation of this piece of p> 1, process operation of this piece should be increased from time to time assessment, and with the family's wages linked to the old and new family members have a gap, the real realization of labor!
2, Denmark, the working environment is too cold, labor intensity, long-term open cold storage body can not eat, whether it can be rotated, improve the operating environment!
3, product quality and operating standards should increase the examination link, deepen the family operating impression, better use of incentive coin system!
Pasta year-end summary Part 3
In the blink of an eye, 20xx year is going to pass, I have been working in the unit of the foreign restaurant for 11 years, I was 19xx years into the chef industry, 20xx year x month began to contact the work of the Chinese pastry, from the initial two years of study period of learning, to become a Chinese pastry technician, which there are too many bitterness and joy, which I have many years of pursuit, and failure to think of the future, and I will continue to work with you. There are too many bitterness and joy, in this period, there are my years of pursuit, there are failures after thinking, there are successes after the joy. I am mainly responsible for the production of Chinese and Western-style pastry in the kitchen, I have always adhered to the attitude of one minute on the job, 60 seconds of hard work to do a good job as a pastry chef's position, and always strictly require themselves, on the job I am diligent, conscientious and responsible, hardworking, conscientious and responsible, to fulfill the pastry chef's job duties, in the care and help of the leadership and colleagues, I am actively and diligently study the completion of the work tasks of the leadership arrangements, and always observe the work of the pastry chef's job, and always be responsible for the work of the kitchen. With the care and help of my leaders and colleagues, I have actively studied diligently, conscientiously and responsibly completed the work tasks arranged by my leaders and always complied with my duties as a pastry chef, and I have been recognized by my leaders, colleagues and teachers for my excellent performance in all aspects. Affirmation, now the past three years of work is briefly summarized as follows: our unit is a Sino-Western joint venture, there are more than 160 foreign teachers and their families, the restaurant has five cooks, including one pastry, in the case of a large workload, the successful completion of the work of the academic year 20xx - 20xx task. Review of the last few years engaged in pastry chef work experience, the past shortcomings and future plans are summarized as follows:
1, over the past three years, outside the fixed menu identified by the foreign teachers, **** to complete the large-scale holiday banquets, cold lunches cocktail receptions, tea breaks, barbecue buffet dinners, mid-level training meetings **** more than 50 games. For example: the annual new semester held to welcome the new foreign teachers barbecue dinner, the annual Sias held a special international cultural festival celebration dinner, Halloween, Thanksgiving Day, Christmas lighting ceremony, Christmas dinner, semester potluck recognition dinner, summer school training meals, the provincial Bureau of Statistics training meals, etc., to provide the production of cakes, refreshments, bread, cookies, shortcake, steamed buns, rolls, buns, doughnuts and other types of cakes, pastry desserts more than 60 More than 60 varieties of pastries and desserts.
2, daily work first according to the foreign teachers dining situation to receive materials, prepare the menu required by a variety of fillings, ingredients and seasonings, and check the safety and quality of the pastry raw materials, and according to the strict requirements of the recipe and the dough, rise, split, shaping, fermentation, after inspection of the products are qualified to put into the oven baking maturity, strictly in accordance with the recipe of the pasta production process to produce varieties of pasta, to provide a number of foreign teachers to provide a sufficient number of pasta meals. The company's products are made in strict accordance with the formula of the pastry production process to provide a sufficient number of pasta for foreign teachers' meals.
3. Regularly maintain the facilities and equipments needed for making pastry, clean and sterilize the tools and equipments needed for making pastry, and clean the hygiene in the designated area.
4, master the cooking time and gas law, correctly analyze, judge and deal with various accidents and hidden dangers, nip accidents in the bud.
5, the past few years there are shortcomings have, due to the number of foreign teachers and their families to eat more, the workload is larger, resulting in a single variety of three meals a day in the morning, noon and night.
6, plans to add a pastry deputy to help increase the number of new pastry varieties, in addition to ensuring that foreign teachers require fixed dishes;
① Chinese pastry plans to increase the number of crispy biscuits, egg pancakes, soy sauce pancakes, fresh meat buns, beef buns, doughnuts, wontons, hand pies, pancakes, and so on, in addition to a large number of ethnic minority characteristics of the flavor of food, and so on.
② Western-style pastry plan to add Danish-style bread, topped with sugar lasagna, Portuguese egg tarts, American hot dogs, kosher baguettes, meatball sandwiches, tuna sandwiches, French pan cakes, Italian puffs, doughnuts, muffin cupcakes, pumpkin pies, tarts and so on.
I think to be a good pastry chef first of all to have enough interest in pastry chef work, but also to master the solid basic skills. In my study, I pay more attention to the study of basic theory, and then combined with the application of basic skills, you can do one to three, integrated. Through the knowledge of pastry ingredients and the production of basic technical knowledge of the action can be based on the content of the work of the correct choice and production of blanks and fillings. Rolling, cutting, rolling, wrapping, rolling, molding the production of biscuits and the use of the correct processing knife method of filling is said to be simple, in fact, it is only after several years of training can be done to achieve a good grasp of the operation of the pasta. Take the production of biscuits, there are many types, many of these skills need to go through countless times of actual operation, accumulated experience, there is only a great deal of know-how that can not be expressed: the use of fertilizer or yeast to make fermented dough, the alkali is very critical; the correct modulation of the water and oil, dry shortening, the use of large packets of shortening the opening of shortening method of production of dark shortening of confectionery should be skillful; the use of the right amount of raw materials, the correct method of cake biscuits and the production of baking methods and cooking process. The use of the right amount of raw materials, the right method, the modulation of the cake dough and the baking method of the combination of the cooking process, so as to achieve the texture of the finished product requirements. I often summarize the problems in the usual work after work every day, go through the relevant reference materials and make work notes, learn from the experience and summarize the lessons learned, which is very instructive.
China's food culture has a long history, and there are many varieties of Chinese dim sum. After thousands of years of innovation and development of the dim sum masters, their basic form is also colorful, realistic shape and so on. Baked goods are introduced by the West, they are convenient to eat, nutritious, but in terms of modeling compared to Chinese snacks are still different.