Chef's work summary

20xx years are about to pass. Looking back on the work plan of last year and all kinds of busyness in this year, the kitchen staff made painstaking efforts. Everybody Qi Xin works together and works hard. While completing the plan, they also created a series of surprises, but there are still some shortcomings that we need to sum up and make up. The work of the past year is summarized as follows:

1, strengthen internal training in the kitchen. According to the work summary of last year, the kitchen staff have poor working ability and weak working consciousness. We should strictly grasp the work service consciousness of new employees, strengthen their work skills and enhance their comprehensive ability.

2. Strengthen communication and coordination between the front and back offices to improve the level of customer service. Hold regular kitchen and front desk coordination meetings to enhance the team awareness and service awareness of xx employees, find and solve the shortcomings in their work, help each other and work together to enhance the brand of the restaurant.

3, reasonable arrangement of personnel, comprehensive utilization of labor. In today's increasingly fierce competition and shortage of staff, reasonable arrangements should be made according to the existing staff in the kitchen, and the work content of employees should be adjusted in time to improve their work efficiency.

4. Further standardize and clarify the kitchen reward and assessment system. In order to improve the working efficiency of kitchen staff, enhance the team's combat effectiveness and cohesion, improve the overall level and quality of employees, and cultivate employees' positive working attitude, the reward and assessment scheme for employees is further specified in detail.

5, as always, do a good job in the kitchen "five rules and regulations" and hygiene work. Kitchen hygiene and "five rules and regulations" work has always been one of the key points of kitchen work, and kitchen staff continue to implement it. In the hotel re-evaluation and self-inspection, it was praised by the hotel leaders, and was also rated as the "five-routine method" demonstration kitchen of the western food department.

6, reflect the restaurant brand, highlighting personalized service. In the service on weekdays, the front and back offices cooperate with each other, and there is no shortage of personalized service and special treatment for special guests. Among them, there are nutritious meals for pregnant women over two months, as well as personalized dishes for frequent customers who like food for a long time.

7. Adhere to the coordination of the kitchen. Strictly control the quality of products, ensure that the finished or semi-finished products of this kitchen meet the standards, and improve the service and quality of the department.

8. Various festivals have colorful food activities. From the Chinese-western mixed package to the classic buffet bar, from the warm Mother's Day package to the Christmas dinner, it brings guests not only delicious food, but also surprises and satisfaction.

9. Create excellent western food with xx characteristics. The kitchen has been innovated and developed, and many western-style a la carte dishes that are deeply loved by guests have been developed. He won many gold medals and special prizes in the province's cooking skill competition, winning honor for the hotel.

These are inseparable from the joint efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but we should think more about our shortcomings. In today's fierce competition, how can we create more achievements tomorrow needs our joint efforts. We will face difficulties together, challenge the future together and create a better tomorrow in the new year.

Chef's work summary

Looking back on every day in the past, as a restaurant chef, I feel deeply responsible and stressed at work. Because the quality of my work is likely to affect the physical and mental health of all employees, I can do better in my future work in order to foster strengths and avoid weaknesses. Now my work in the past year is summarized as follows.

First of all, in the positioning of dishes

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 overall quality of employees has been improved, such as paying attention to appearance and observing kitchen rules and regulations; Some employees even started thinking about 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 restaurants. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and strictly follow the standards when cooking to ensure the stability of each dish. We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the daily production problems, and improved the shortcomings in the daily regular meeting in time; We 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 xx Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee must be responsible for his own health area, and at the same time, 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 will be measured 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.

Chef's work summary

This year is like a fire that has just been lit. When it was at its peak, it told me it was over. Now my feeling is that our industry has gradually recovered, but this year has indeed come to an end. This year's experience really touched me, and I am very grateful for this experience to gradually find my own position and direction in the post of chef. Here, I have made a summary and arrangement of my work in the past year and made a plan for the future.

First, the main harvest this year

This year, our catering industry is facing great difficulties. Many restaurants have failed to carry forward and close down, which makes every chef feel very anxious and nervous. But fortunately, our restaurant has persisted on a strong foundation. Therefore, I also want to thank the restaurant as a good platform, so that I can stabilize my career and continue to work under good conditions.

With this gratitude, I have been working hard this year, because I know that if I don't consider the breakthrough and progress myself, then I will be eliminated. The situation is very tense now, and I can't hesitate like this any longer. So this year, I kept innovating in dishes and got good feedback. The reputation of this restaurant has gradually improved, and it has also received a good response on the Internet. This is the most successful part of this year. Thanks for this opportunity, I met a better self.

Second, the shortcomings of this year.

Although I have achieved a lot of success this year, there are still some shortcomings in this success. For example, although I have made achievements in innovation, I am still mediocre in dealing with some details. This success is the result of the joint efforts of many people, so after I learned my shortcomings, I corrected them as soon as possible, and both the research on dishes and the production process became more rigorous and meticulous. Secondly, I also overcame my laziness, and this year I became more diligent and active. I will keep my passion, rock climbing and hard work.

Third, planning for the coming year.

Next year, this will definitely be a bigger challenge. Now that everything is in the recovery stage, we will see who is growing faster and who has more bright spots next year. I will continue to make preparations and build a good arm for myself. I hope I can create a better result through my diligence and hard work in the new year. Thank you for your support to our kitchen this year, and for your active cooperation with each of our chefs. In the new year, I will lead this team to achieve better results!

Chef's work summary

Time flies, and another year has passed unconsciously. Looking back, it is summarized as follows:

First, politically and ideologically, I can actively participate in political study, care about state affairs, constantly improve the level of political theory, abide by laws and regulations and various rules and regulations of kindergartens, obey the arrangements of leaders, and do my best to do my job. In the work, I can unite and cooperate with my colleagues, establish the idea of serving teachers and children wholeheartedly, and conscientiously complete all the work. Although I am only a chef in kindergarten, I never think I am different from others. I always do a good job in canteen management with my own practical actions to ensure that teachers and children have nutritious meals for every meal.

Second, at work, I am the person in charge of food procurement and canteen cooking in kindergarten. First of all, I strictly regulate the operation and carry out disinfection production to ensure the safety of children's drinking water and diet. Pay attention to set an example in operation at ordinary times, save water, electricity, fuel and spices, turn off the faucet in time, put an end to all waste, and urge other staff to operate strictly according to the norms and strictly carry out disinfection production to ensure the safety of children's diet and drinking water.

Secondly, in practice, I constantly explore how to match different dishes according to teachers' tastes and children's nutritional collocation, so that they can all eat sweet and delicious meals. In the process of purchasing food, I strictly control the purchase of raw materials in the canteen, not afraid of hard work, shop around, buy all kinds of nutritious food raw materials, ensure good quality and low price, and resolutely prevent unqualified food from entering the canteen. Finally, I also do a good job in cleaning the canteen and the contract area, so that I can sweep a little every day and a lot every Monday, and all kinds of items are placed neatly and orderly. While doing my job well, I also actively participated in all kinds of study and duty work in kindergarten, and worked tirelessly to do everything the leaders told me.

Third, this year, during working hours, I will not do private work, be unselfish, take care of things, handle them carefully, pay attention to civilized language and communicate softly. I also abide by labor discipline, do not miss work, actively participate in some temporary surprise work, and can successfully complete the task.

In short, in recent years, I have been loyal to my duties, loyal to my duties, law-abiding, honest and clean, and achieved good results, making my own contribution to making everyone feel more at ease.