Pasta year-end summary

Time is always so fast. In a blink of an eye, a year passed silently. During this year, our working ability and experience have been improved. It's time to settle down and write a year-end summary. I believe that writing a year-end summary is a headache for many people. The following is the year-end summary of the cakes I helped you sort out. I hope it will help you!

Pastry year-end summary article 1 Busy and full 20XX years have passed. Looking back on 20XX, with the care and guidance of Director Mo, Chef Lin and other leaders, and with the help and support of various brother departments, the pastry shop successfully completed its work task in 20XX, which was well received by guests and hotel leaders. I am very grateful to the director and everyone present.

Looking back at the bakery, 20XX has five advantages:

1.1October, the group won the top three in technical competition and pastry project.

2. Take charge of the pastry shop in X month. At the same time, in September, I also trained the vip in the pastry shop to eat and decorate dishes. At the same time, the competition will be held in three days, which will give everyone a kind of pressure to push forward. To be fair, our chef Lin was invited to take part in the competition. The result of the game was really good. The first place was encouraged by the Chen Jie Award, and the second place was Yang Hongli. Generally speaking, everyone did a good job.

Every month, with the efforts of all of us, the innovative snacks are well received by the guests. In addition, in order to make rational use of pine pollen in June 5438+065438+ 10, the pastry shop also made a pine strawberry, which was also very popular with guests.

4. In order to improve the technology as a whole, at the suggestion of Master Wang, we bought pastry books of related majors with the activity funds issued by the hotel.

5. Every festival pastry room is famous in the restaurant on the first floor, such as the first month 15, the Dragon Boat Festival and the winter solstice, and the on-site package represents the festival snacks, which also makes the guests feel the festive atmosphere.

6. 165438+ 10, Min Yang and Chen Jie participated in the Li Jun Cup in this city, Min Yang won the second place in pastry and the title of technical expert, and Chen Jie also won the gold medal in sculpture.

The shortage in 20xx has three aspects:

1, for breakfast, the shape of steamed buns is small and the taste is poor, the corn is hard, the taste of fried dough sticks is poor, and the heat preservation is not timely enough. It is constantly improved and adjusted in daily work.

2. Aauto Quicker steamed bread is used in the work, the sea cucumber package is not big enough, and the baked wheat cake is not thick enough for the guests to use. However, under the constant supervision and guidance of the director, we are constantly improving and adjusting, and finally we have won unanimous praise from our guests.

3. When the product is produced, the desktop hygiene is not good enough and not timely enough, and the refrigerator hygiene needs to be strengthened in the future.

Plan for 20xx years:

1, be the assistant of the supervisor, and lead the team members to complete the tasks assigned by their superiors with good quality and quantity.

2. Strengthen the sanitary management of refrigerators and countertops.

3. For special guests and vip guests, pay more attention to products and samples.

4. Make a monthly training plan and innovate snacks.

5. Pay more attention to customers' feedback on snacks, and constantly follow up and improve.

6. Plan the snacks and participants of the group technical competition in advance.

In the new year, with new goals, all the staff of the pastry shop must live up to the expectations of the leaders and go all out to create new achievements.

Pastry year-end summary 2 In a blink of an eye, I have been in the company for more than 2 years. First of all, thank you for your support and concern. In the past 20xx years, I personally summarized the following points for the Danish process:

1, process flow: clearer than before, quantifying the data of our Danish operation standard, making the operation easier (I want to add some quantified data in this piece);

2. Cost control: In view of the use of raw materials in Denmark, we have formulated a more standardized operation mode;

A, cold storage should be tilted to prevent waste caused by broken flat pockets;

B, cold storage switch requirements as far as possible to open the door, in order to reduce energy consumption;

3. Product quality: In the past, many pieces liked to use steel ruler, but the size was not up to standard, and the personal operation was not standardized, which easily led to different product sizes, and the appearance and gram weight were affected. According to the company's idea of solving the problem from the root, I used a 3.5cm square tube to solve this problem and eliminate irregular factors;

The year 20XX is coming. In view of the Spring Festival, I don't think it's good enough. We should do the following:

1, the process operation should be increased from time to time, linked to the family's salary, so that there is a gap between the old and the new, and truly realize the income from work!

2. The working environment of Danish personnel is too cold and the labor intensity is high. Opening the cold storage for a long time is too much for the body. Can it be rotated to improve the working environment?

3, product quality and operating standards should increase the assessment link, deepen the impression of family operation, and make better use of the incentive currency system!

Year-end summary of pastry 3 In a blink of an eye, 20xx years have passed again. Work continuously in the foreign teacher restaurant of our unit 1 1 year. /kloc-entered the chef industry in 0/9xx, and began to work in Chinese pastry in 20xx. After two years of hard work, I have now become a Chinese pastry technician. There are too many joys and sorrows. I am mainly responsible for making Chinese and western cakes in the kitchen. I always try to be a pastry chef with a one-minute on-the-job attitude and a 60-second conscientious attitude, and always be strict with myself. I am diligent, conscientious and responsible, and actively perform the duties of a pastry chef. With the care and help of leaders and colleagues, I actively and diligently study and complete the tasks assigned by leaders, and always abide by the work of pastry chefs. Excellent performance in all aspects, recognized by leaders, colleagues and foreign teachers. The work in the past three years is briefly summarized as follows: my unit is a Sino-Western joint venture, with more than 60 foreign teachers and their families 1 person, and 5 restaurant chefs, including pastry chef1person. Under the heavy workload, we successfully completed the work tasks in the 20xx——20xx academic year. Looking back on my experience as a pastry chef in recent years, I sum up my past shortcomings and future plans as follows:

1. In the past three years, in addition to the fixed menu approved by the Ministry of Education, * * * has completed more than 50 large-scale holiday banquets, cold meals, tea breaks, buffet barbecue dinners and middle-level training meetings. For example, the annual barbecue dinner held in the new semester to welcome new foreign teachers, the annual special international cultural festival celebration dinner held by Sias, Halloween, Thanksgiving, Christmas lighting ceremony, Christmas dinner, semester dinner commendation dinner, summer school middle-level training meal, provincial statistics bureau training meal, etc. , providing more than 60 kinds of Chinese and western pastry desserts such as cakes, refreshments, bread, cookies, shortcakes, steamed buns, flower rolls, steamed bread and fried dough sticks.

2. When going to work every day, first of all, we should collect materials according to the foreign teachers' dining situation, prepare all kinds of fillings, ingredients and condiments required by the menu, check the safety and quality of pastry raw materials, make dough according to the strict production formula, wake up, divide, finalize the design, ferment and bake the products in the oven after passing the inspection, and make pastry varieties in strict accordance with the pastry production process formula to provide enough cakes for foreign teachers to eat.

3. Regularly maintain the facilities and equipment needed for making cakes, clean and disinfect the tools and instruments needed for making cakes, and clean the sanitation of designated areas.

4, master the cooking time and gas law, correctly analyze, judge and deal with all kinds of accidents, and eliminate accidents in the bud.

5. There have been shortcomings in recent years. Due to the large number of foreign teachers and their families dining and heavy workload, the variety of breakfast, lunch and dinner is single.

6. Plan to add a pastry assistant to help add new pastry varieties in addition to ensuring the fixed dishes required by foreign teachers;

(1) Chinese pastry plans to add crispy sesame cakes, egg cakes, sauce-flavored cakes, fresh meat buns, beef fried buns, hemp balls, wonton, hand-grabbed cakes and thousand-layer cakes. In addition, there are a large number of ethnic minority foods, and so on.

(2) Western-style pastry plans to add Danish bread, sugar-stained thousand-layer cakes, Portuguese egg tarts, American hot dogs, croissants, meatball sandwiches, tuna sandwiches, French scones, Italian puffs, doughnuts, Ma Fen cupcakes, pumpkin pies, pies, etc.

I think to be an excellent pastry chef, we must first have enough interest in the pastry chef's work and master solid basic skills. In the study, we should pay more attention to the study of basic theories and combine the application of basic skills to draw inferences from others and achieve mastery. Through the study of noodle raw material knowledge and basic technical action knowledge, we can correctly select and make noodle blanks and fillings according to the work content. Knead, cut, roll, wrap, roll, shape to make dough blank, and use the right processing knife to make stuffing, all of which are very simple. In fact, it takes several years to be proficient in pastry operation. Take dough mixing as an example, there are many kinds, many of which need countless practical operations and experience accumulation, and there are many tricks that can only be understood but cannot be described: it is very important to prepare fermented dough by mixing flour fertilizer or yeast; Correctly prepare oily water surface and crisp noodles, and make black crisp snacks by opening crisp buns. Practice makes perfect. Using proper raw materials and correct methods, the preparation of cake dough should be combined with baking technology, so as to meet the texture requirements of finished products. Every day after work, I often sum up the problems in my daily work, read relevant reference materials and make work notes, and draw lessons from them, which is very enlightening.

China has a long food culture, among which there are many kinds of Chinese snacks. After thousands of years of innovation and development, the pastry chef's basic form is colorful and realistic. Baked food is imported from the west. Although they are convenient to eat and nutritious, they are still different from China dim sum in shape.