Three excellent examples of chef work summary essays

As a chef, do you also hope that your cooking skills will be praised by others? Then we must learn and summarize our own shortcomings in time and reflect on ourselves in time. Below are three excellent examples of chef work summaries compiled for reference.

?Excellent example of chef work summary 1

?Since I entered the chef world, I have been strictly demanding myself in all aspects and working hard to improve my skills in all aspects. Ability to adapt to the catering development situation more quickly, have the courage to dissect, analyze, face yourself, and improve your own quality.

?21 years ago at Jinrong Restaurant, this was my first time working in the catering industry. It taught me the most. At work, I have a correct attitude, be proactive, and be "eyesighted and diligent." "Diligence in mouth, diligence in hands, diligence in feet" has been praised and taught by the masters. Here, because I am diligent and studious, I have mastered the basic skills of cooking and laid a solid foundation for future development.

?In the future work, I will have strict requirements on myself, high standards, never make any mistakes in my duties, and continue to improve my cooking skills, skillfully use a variety of cooking techniques, continue to explore and innovate in practice, and With a highly responsible attitude, he realizes his own life value in ordinary jobs and is recognized by colleagues, leaders and customers.

Secondly, in terms of management, we should take the lead in strictly implementing the "Food Hygiene and Safety Law" in the companies where we work, and do a good job in food hygiene and safety work. Conduct irregular inspections on catering hygiene to ensure food hygiene and safety, and implement "four separations" - storage of finished products between raw and cooked products, finished products and semi-finished products, food and sundries, and food and natural ice. "Four fixes" - environmental sanitation determines people, objects, time, and quality, divides work into different areas, and assumes responsibility. "Four Diligences" - personal hygiene: wash hands frequently and cut nails; bathe frequently and get haircuts; wash quilts frequently; change 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 kitchen regularly every day and strictly ensure the hygiene of the floor, doors, windows, glass and surrounding environment in the operating room. This ensured that no food hygiene complaints or food poisoning incidents occurred. In the purchase process, we strictly control the quality and regularly investigate the food market to ensure that the food raw materials are nutritious, rich in variety, high quality and low price. In terms of food storage, we ensure that food and raw materials do not rot, deteriorate, or be wasted, thus saving corporate expenses. Technically, I often pay attention to books and programs about cooking, and actively participate in exchange activities organized by the catering industry to continuously improve my cooking knowledge and business level. At the same time, I continue to explore and innovate, and have developed many signature dishes in my previous companies. It is favored by customers and has been praised by provincial and municipal leaders at the banquets of political dignitaries. It has also won first prizes in internal innovation competitions, such as "Golden Soup Dongsheng Banana", "Charcoal Grilled Pepper-flavored Abalone", "Land of Fish and Rice" and so on.

?I know that a position like a cook is very ordinary, but I have never disliked it. I love what I do. I complete my job with a dedicated spirit and help others. Let's get this job done together.

?Excellent Sample Essay on Chef Work Summary 2

?One year immediately came to a perfect end with the rotation of the earth. During this year, I accepted the National Level 4 Certificate Public nutritionist training, exchanges with nutritionists in Shanghai and Beijing and across the country, and face-to-face learning with Chinese scientists have 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 communicate 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, make the following measures to solve the shortcomings of this year's work.

?Food and personal hygiene

?Food safety issues are a topic of concern to the Chinese people at the moment. 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 hands and 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.

?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 the 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.

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

?Interpersonal relations

?While studying nutrition this year, I neglected the establishment of good interpersonal relationships. This is my biggest regret in my work this year, and this regret will be revealed in 20xx be resolved year after year.

?During 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:

?Result sharing: Willing to communicate with everyone on some common topics and share Good some ingredients. Actively communicate and discuss aspects of physical health.

?Hobbies: 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.

?20xx was a year of achievements but also regrets. I achieved the first step to my ideal success: I got 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 biggest problems I have left this year.

I believe that 20xx is the year for me to show off my talents. After class, I will actively communicate with the teachers to help everyone jointly 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!

?Excellent example of chef work summary 3

?Looking back on every day in the past, As a chef in the canteen, I feel the heavy responsibility and heavy work pressure. Because the quality of the work I do is likely to affect the physical and mental health of all employees, so in order to promote strengths and avoid weaknesses, and to do better work in the future, I summarize the work of the year as follows.

?1. In terms of dish positioning, the dishes are developed and planned according to the hotel's overall strategic plan, and the product image is continuously improved and enhanced based on the restaurant's dish operation status and market customer surveys. According to the needs of the three major consumer groups of group meetings, individual guests, and banquet receptions that come to the hotel, we will continue to enrich our products so that they can gradually form a set of targeted and stylized products. Let the product establish its own brand in the development and change.

? 2. Management: people-oriented, I strengthen quality education based on the actual situation of employees, conduct targeted cooking training for employees every day, and often encourage them to regard work as their own career. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance and complying with kitchen rules and regulations; some employees have even begun to think of new recipes on their own. Now, we have formed a harmonious, high-quality, efficient and innovative team.

? 3. Quality: The quality of dishes is the core competitiveness for the survival and development of canteens. As a chef, I strictly control quality. We have prepared an ingredient standard and production procedure list for each dish. We strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable. We also carefully listen to the opinions of the front office staff and guest feedback, and summarize each dish. If there are problems with the daily production, we will promptly improve the deficiencies in daily meetings; we also often update the recipes, use our brains, think of ways, and change things to ensure that returning customers can taste new flavors every time.

? 4. Hygiene: Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. According to regulations, each employee must be responsible for their own hygiene area, and at the same time, I will conduct irregular inspections; secondly, it is stipulated that food raw materials must be stored in categories and processed separately, and kitchen utensils must also be stored in fixed locations; in addition, kitchen, fresh-keeping Regular temperature and humidity measurements are also carried out in cabinets, freezers and other raw material storage locations. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

?5. In terms of acceptance and use of raw materials, we must strictly control the quality of raw materials, increase the utilization rate of raw materials, and strive to give the greatest benefits to customers.