Summary of Chef's Personal Annual Work (General 5)

Time is like sand in a gap that disappears in an instant, and it will soon be the end of the year. After a year of hard work, we can finally say that we have made more progress in our continuous growth, which means that we are ready to start writing the year-end summary again. The following is my summary of the chef's personal annual work for you, hoping to help you!

Chef's annual work summary 1

Unconsciously, 20__ years are about to pass, and a new year is coming. I have been a chef in a hotel for almost a year. Now, I will make a summary of my 20 years' work:

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, in the kitchen management.

Systematically integrate core competitiveness, standardize management level, improve market competitiveness with modern information means, and guide kitchen management with efficiency as the goal.

Third, in terms of personnel.

Professional skills assessment, survival of the fittest, please come in and go out and train regularly to improve the professional skills and professionalism of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

Four, in the 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.

Five, in terms of food hygiene and safety, fire safety.

Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety. Strictly implement the standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and sound the alarm bell.

Sixth, in the production of dishes,

Four-level control system and one-level control system are adopted, that is, dish chefs, stove chefs, waiters and waiters have the right to return goods if they have problems at the first level. Otherwise, everyone should bear the corresponding responsibility.

The above is a summary of my work in the past year. In the new year, I will continue to work hard and strive to do my work better.

Summary of chef's personal annual work II

Looking back on my previous work as a chef, I feel a lot. My work is summarized as follows:

First, at work, I served as the director of the bureau's canteen and the cooking work of the canteen.

First of all, ensure that cadres and workers never neglect their duties and make mistakes in drinking and dining, and constantly improve their cooking skills. In practice, I constantly explore, according to the dietary hobbies in Hunan and northern Guangdong, constantly improve my knife skills and cooking skills, and compile multiple sets of special recipes, so that all cadres, workers and guests can eat sweet and delicious meals. Let cadres and workers eat satisfactorily and live in peace of mind. Secondly, I pay attention to several aspects of canteen management.

First, the raw materials of a good canteen should be purchased. Not afraid to travel, not afraid to enter the market, not afraid to shop around, buy all kinds of nutritious food raw materials, ensure good quality and low price, let cadres and workers eat well and spend less money.

The second is to be a good food keeper in the canteen. Ensure that food and raw materials do not rot and waste, and save canteen expenses. In the past five years, it has saved more than 200,000 yuan in hospitality for the bureau.

The third is to ensure that meals are served on time and boiled water is supplied normally. I usually get up early and get greedy for the dark, and I don't even rest on Sundays to make logistical preparations for next week.

Since 20__, I have personally organized the annual educational administrative work conference sponsored by the Education Bureau, the monthly educational administrative conference, the annual basketball game for middle school students, and the dinners and receptions for the relevant staff who come and go from top to bottom. I have never been afraid of hardship or fatigue, nor have I neglected my duties or made mistakes. Because of the distinctive features of canteen work, it has been well received by city and county leaders and other departments, ensuring the normal operation of the bureau.

Second, politically and ideologically.

I constantly improve my ideological quality and political theory level. I have always insisted on putting the overall situation first, obeying organizational arrangements, and never paying attention to price. Although I am a worker, I never feel inferior and always do a good job in canteen management with my own practical actions. Ensure the normal operation of the Education Bureau.

While doing my job well, I also actively participate in the work of the centers of the county education bureau, such as the college entrance examination, senior high school entrance examination, senior high school entrance examination and self-taught examination over the years, and the annual "May 1" and "Eleventh" Spring Festival holidays, including the night shift during the SARS period this year. I worked tirelessly and worked hard, and I was well received by my comrades.

Third, pay attention to study and form a good habit of reading books and newspapers.

Care about current affairs and politics, pay attention to national affairs, be clear-headed and not lag behind the situation.

Four, abide by labor discipline, not absenteeism, absenteeism.

This year, I went out of Man Qin, even surpassed Man Qin, and did some odd jobs. In short, in recent years, I am loyal to my duties, loyal to my duties, law-abiding, honest and clean, and have achieved good results. He made his own contribution to education.

Summary of chef's personal annual work 3

How time flies! These years are coming to an end, and I have been working in the canteen for a year and a half in a blink of an eye.

Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and stressed at work. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my future work can be better. My work for one year is summarized as follows.

First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out the problems in my work and making valuable suggestions, such as: the food is too salty and oily. Color cast and so on. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.

Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the "May 4th" hygiene system. Strictly implement the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, the storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor of the operation room regularly every day, carefully wipe the floor and bowl ash of the restaurant, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment of the operation room.

During this year, I worked hard to learn culture, business and technology. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.

To sum up this year, I am diligent, earnest, hardworking and actively perform my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.

Summary of chef's personal annual work 4

How time flies! Before you know it, 20__ years will be over. As early as this year, my work in the hotel has been successfully completed. Although I am a chef in a five-star hotel, I have never been complacent in my work. During this year, I tried hard to learn foreign western food culture, and I have been pursuing better myself in my work, and I made a major breakthrough in this year.

First, no one is perfect, and strive to be better.

Our hotel is located in the center of the city. There are countless people who come to our hotel for dinner every day, and international friends are indispensable. Because many foreigners are not used to Chinese food, they often want to eat the most authentic western food in their own country in a foreign country. In order to meet the requirements of these guests,

At the beginning of the year, I went to an international western food cultural exchange, where I worked hard to learn all kinds of western food cultures. The taste of western food in each country is slightly different, but we are a five-star hotel, and our aim is to meet all the requirements of our guests. I absorbed their experience and production experience as casually as possible. After returning to the hotel, I bought a batch of ingredients at my own expense. That month, I was busy cooking western food in the back kitchen of the hotel, trying to achieve the same taste. Finally, I tried my best to despise it. It can also better serve foreigners who come to spend.

Second, every detail of kitchen work is strict.

At work, I have always been an extremely strict cook. Any chef who wants to work in the back kitchen of our hotel must pass my test:

1, his knife work is good, so I'll test the new chef with the simplest ingredient, tofu. I'll cut the tofu with our kitchen knife and put it in a bowl full of water. The tofu will spread like honeysuckle, and the shredded tofu will be thin enough to be pierced.

2, the efficiency of cooking should be high, and five special dishes should be completed in one hour, including two staple foods, one western food and one dessert. After the completion, not only the dishes should be exquisite, but also they should be graded according to my taste. Only qualified, is considered to be passed.

3, personal hygiene is good, no long nails, long hair, and work clothes are frequently washed and changed. This is to ensure that every dish will be all right.

Third, look to the future and prepare for the coming year.

Near the end of the year, the kitchen must be thoroughly cleaned, and the sanitary corner behind the steamer oven cabinet should also be thoroughly cleaned to ensure that cockroaches and mice will not breed. I will make a year-end evaluation of every employee in the kitchen, record the salary increase and criticism, and report to you to encourage kitchen employees to be motivated in the coming year. At the end of each year, I will organize all the kitchen staff to have a cooking discussion. I believe that under my leadership, our kitchen will have better results in the coming year.

Summary of chef's personal annual work 5

A year's time, with the rotation of the earth, will soon be a perfect end. This year, I received the training of the national four-level nutritionist, went to cooking exchanges all over the country, and studied face-to-face with domestic scientists, and achieved substantial results. In the kitchen, learn the basic knowledge of cooking workflow and catering with the masters, and discuss the shortcomings in the work with colleagues.

20__, actively communicate with others in personal communication, and also be willing to share your inner feelings and thoughts on a certain issue with others. In practice, I am familiar with every workflow and work details. The working speed has been obviously improved compared with the previous year. At the same time, it also brings some shortcomings in work, such as: lack of the same language in interpersonal relationships, lack of bright spots to attract others, attention to details in work, and further strengthening of coping ability. In practice, we need to take courage and courage to break through and stay at the original work level. Looking forward to 20__ years, for individuals, the following measures are formulated to solve the shortcomings in this year's work.

I. Food and personal hygiene

Food safety is a topic of concern to Chinese people at present, and it is a chef's unshirkable responsibility to do a good job in food safety and hygiene. In 20__ years, food hygiene, tableware hygiene and food storage will be implemented according to certain work requirements. As for the sanitary contract area of the kitchen, I will take concrete measures to keep it clean and tidy.

In terms of personal hygiene, develop good living habits, cultivate one's own physical quality, and achieve "four diligence": shampoo, haircut, bath and manicure. On this basis, we should wash our hands and wash our clothes frequently. The positive interaction between personal hygiene and food hygiene is helpful to reduce the risk rate of food safety problems. Help to improve the image and quality of the department. It is helpful to promote the development of food safety in China in a scientific and healthy direction.

Second, the actual operation work

The production of dishes is the most important thing in the actual operation, ensuring that the weight, quantity and quality of dishes are determined according to the work requirements, ensuring that the dishes are smooth and not chaotic, and the dishes are produced in the correct order. Ensure that there are not many seasonings, but a lot, so as to meet the needs of chefs. The picking time is controlled within a certain range and can be completed at one time. During the big order period, the delivery is more than usual, and in the off-season, the inventory should be kept in the usual state. While ensuring that small ingredients meet the needs of chefs, it is necessary to maintain the freshness of small ingredients.

Next year, I will go deep into the grassroots to learn some basic cooking techniques, integrate my usual learning ideas and knowledge, and share them with you.

Third, interpersonal relationships.

This year, when I was studying nutrition, I neglected the establishment of good interpersonal relationships. This is the biggest regret in my work this year. This regret was solved in 20__ years.

In the process of side dishes, it is still necessary to avoid differences of opinion with the master. Then we must grasp a basic principle of dealing with problems: "solve problems first, then investigate the responsibility, don't care, don't complain, find problems in time and deal with them in time." In the aspect of interpersonal communication outside work, we should make a breakthrough on the original basis and actively establish a good interpersonal communication platform.

Achievement sharing: I am willing to share some common topics and some good ingredients with you. Actively communicate and discuss medical care.

Hobbies: I will cultivate the same hobbies as you, such as singing, traveling, shopping, dressing up and sports activities.

Outdoor activities: I will exchange dinner with you and invite my old colleagues to my hometown.

20__ is a year of both achievements and regrets. I realized the first step of my ideal success: I was trained by teachers and helped by leaders. I will thank them with practical actions and use what I have learned to solve my own problem-interpersonal relationship, which is the biggest problem I left behind this year.

I believe that 20__ is a year to show my talents. After class, I will actively communicate with teachers to help you solve real problems. I believe I will perform better next year and make a major breakthrough on the original good foundation!

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