Chef self-evaluation sample

The sound of pots and pans is beautiful music, and chefs are cooking delicious food for the people in the kitchen. Below I will share with you some chef self-evaluation examples, hoping to give you some help.

Chef Self-evaluation Sample 1:

XXX year has become history. In the past year, I would like to thank all the leaders for their guidance on my work, and thank all my colleagues for their support of my work. , as the head chef, I will definitely insist on setting an example in my future work, strictly demand myself, lead our team to provide services to the guests, and at the same time make up for the shortcomings we have discovered. Here is a summary of my work:

< p> 1. Ideological aspects of employees

1. At present, there are no ideological fluctuations among the kitchen workers in our department.

2. Everyone is very satisfied with the leader’s second salary increase this year, which has promoted workers’ work enthusiasm and stabilized the attrition of employees.

3. Most employees believe that their abilities can be fully utilized and that this job is suitable for them.

2. Personnel management

1. Conduct professional skills assessment, survival of the fittest, and adopt methods of inviting in and out and regular training to improve employees’ business skills and professionalism. On the premise of combining reality, various internal rules and regulations in the kitchen will be further improved.

2. This year, we have made many adjustments to the kitchen workers. The principle of adjustment is to use the old and the new in a flexible manner to improve the skills of the kitchen workers.

3. In terms of dish quality

A four-level control system is adopted. One level negates the control, that is, the side dish chef checks, the stove cook checks, the strict check, the waiter checks, and the first level discovers. If there is any problem, you have the right to return it. Otherwise, everyone must assume corresponding responsibilities, formulate and implement the operating procedures and ingredients standards for the dishes.

IV. Cost aspects

First, master the first-in, first-out principle of inventory execution.

In terms of dish design, we must satisfy guests, be economical and provide value for money.

5. In terms of food hygiene and safety and fire safety

1. Strictly implement the "Food Hygiene Law" and do a good job in kitchen hygiene and safety.

2. Strictly implement standardized operating procedures to prevent the occurrence of various accidents, ensure safe production, and keep the alarm bell ringing.

6. Problems in the kitchen

1. Part of the stainless steel protective frame of the kitchen drain is aging and needs to be replaced. Although it is a small detail problem, over time, an accident may occur.

2. The boys’ dormitory needs to be waterproofed if it leaks.

3. Most of the kitchen door handles are damaged and need to be replaced.

4. Some employees have poor foundation and poor reception ability, which brings a certain amount of pressure to their work.

VII.XX dining situation

We received four large meetings.

The Chinese restaurant receives about 200 tables of guests every month.

8. Vision and work arrangements for XX.

Our team will continue to strengthen business management, quality and hygiene control and cost control on the basis of XX, while improving our work ideas, examining new dishes and accelerating dish innovation. Continue to strengthen training in skills to increase the team's combat effectiveness. Strive to make every dish meet customer requirements! Chef self-evaluation sample 2:

Looking back on 20xx, with the support of leaders and colleagues, as a chef, I always insist on setting an example, high standards, strict Demand, unity. Provide customers with exquisite dishes and high-quality services; in order to realize the hotel's economic interests and social benefits, we work diligently and conscientiously. The specific work over the past year is summarized as follows:

1. Operation: Under the guidance of all leaders, I brainstormed and formulated a more reasonable business plan. For example: according to the consumer psychology of customers, we introduce some green foods and wild foods; according to the supply characteristics of seasonal raw materials, we introduce some dishes with farmhouse characteristics, and also provide guests with scented tea with seasonal characteristics, etc.

2. Management: people-oriented. Based on the actual situation of employees, I regularly provide targeted cooking training to employees, and often encourage them to do their jobs well. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance, abiding by kitchen rules and regulations, and constantly improving their cooking skills. Some employees even started to try to make new dishes by themselves. 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 hotel catering. As the foreman, I lead by example and assist the head chef in strictly controlling the quality of the dishes produced. We have made an ingredient standard and production procedure list for each dish, and 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 restaurant staff and guest feedback, Summarize the dish production problems of each meal and promptly analyze the shortcomings of the kitchen to employees in daily meetings; we also often add new dishes to ensure that returning customers can taste new flavors every time.

IV. Hygiene: Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and grasp all aspects of food processing. According to regulations, each employee must be responsible for their own sanitary area. At the same time, I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

5. Cost: While ensuring the quality of the dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I have also come up with some new ways to reduce costs. For example: grasp the inventory status, resolutely implement the "first in, first out" principle, and sell raw materials that have been in stock for a long time as soon as possible; develop cost-free dishes and make the remaining raw materials of the main dishes into tray dishes to reduce costs; and also let everyone Every employee knows the unit price of the raw materials they use and estimates the value of the raw materials used every day. This puts cost control on every employee and makes all kitchen employees care about costs, thereby maximizing benefits.

In summary, this year, through the joint efforts of the team, we have achieved remarkable results in kitchen operation and management; in terms of dish innovation, dish quality, cost control, and employee quality improvement, etc. All achieved very high results. Of course, we still have shortcomings. From this incident, I also deeply feel the challenge and innovation of the work I shoulder. In the future, I will definitely lead my team to continue to accept challenges, be brave in innovation, and cook more exquisite dishes.

As we bid farewell to the old and welcome the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20xx. At the same time, we must improve our work ideas, inspect new dishes, and speed up the development of dishes. Innovation, thereby seeking to create better economic and social benefits in 20xx.

However, I believe that with the guidance and help of our leaders and colleagues, our team will be able to seize opportunities, meet challenges, and move towards a rewarding 20xx! Chef Self-evaluation Sample 3:

Looking back on 20xx, with the support of all leaders and colleagues, as a chef, I always adhere to setting an example, high standards, strict requirements, diligence and conscientiousness, providing customers with exquisite dishes and high-quality food. Service, the specific work over the past year is summarized as follows:

Political and ideological aspects:

I attach great importance to strengthening the study of theoretical and business knowledge. At work, I insist on learning while working, and constantly Improve your overall quality level. First, we must consciously adhere to the party's guidance and make our own efforts to further accelerate the improvement of the socialist market economic system and build a well-off society in an all-round way. The second is to seriously study work and business knowledge, focusing on studying methods of cooking and improving food quality. The third is to study legal knowledge seriously, combine the actual characteristics of your work, use your spare time to selectively carry out learning, and further enhance legal awareness and legal concepts through learning.

Daily work:

In the past year, I have established and enhanced the idea of ??serving the people. Commit to and from get off work on time, ensure meals are served on time, abide by labor discipline and all canteen rules and regulations, obey work assignments, take care of collective property, maintain collective and personal hygiene, and strive to complete their duties.

The quality of dishes is the core competitiveness for a chef to survive and develop. Therefore, when it comes to cooking, I strictly follow the food operating procedures to ensure safety and hygiene. Make sure that the staple food produced meets the quality requirements, is uniform in size, and controls the heat. The non-staple food should be picked and washed thoroughly, and the vegetables should be cut carefully and the dices, pieces and shreds should be distinguished. The side dishes are beautiful, the color is good, the stir-fry is delicious, and the saltiness is moderate. At the same time, I also carefully listened to the opinions of the dining staff, summarized the shortcomings, and made timely improvements in the next cooking. In terms of service, I strive to be high-quality and efficient, and have a friendly attitude towards the dining staff and speak kindly. Don’t use foul language or curse, work together as a team and do a good job of making food.

In food hygiene. I strictly abide by the canteen hygiene system and strictly implement the "Food Hygiene Law" to prevent "diseases from entering the mouth", prevent food contamination and harmful substances from harming diners, and protect everyone's health. The storage of finished products implements "four separations": separation between raw and cooked products; separation between finished products and semi-finished products; separation between food and sundries and medicines; and separation between food and natural ice. Personal hygiene includes washing hands frequently, cutting nails, bathing frequently, getting haircuts, and changing 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 stove and floor in the operation room regularly every day, carefully wipe the restaurant floor, tables and chairs, and strictly ensure the sanitation of the floor, doors, windows, and surrounding environment in the operation room.