Three examples of excellent selected personal work summaries for chefs

Waste of other people's time for no reason is actually tantamount to seeking money and killing people. Only those who cherish it will have a fulfilling life and their life is the most valuable. You are still melancholy about this topic. How to write a work summary? Here are three relevant reference materials that I share with you as examples of excellent and selected personal work summary essays for chefs. They are provided for reference. You are welcome to refer to them.

? Chef’s personal work summary 1

?1. Operational aspects:

?1. Under the guidance of the head office, A "product research and development team" was established in October.

?2. According to the consumer psychology of customers, some green foods and wild foods are launched to respond to the "green catering concept" and have also received some good market responses.

?3. Respond to market demand and, with the cooperation of the purchasing department, add raw materials and products that suit the needs of guests.

? 2. Management:

? 1. People-oriented management is based on timely understanding of employee ideological trends and employee needs. In XX, department personnel were relatively stable compared with the same period last year. ; also played a certain supporting role in preparing personnel for the opening of the Xinqiao store.

?2. Strengthen quality education based on the actual situation of employees and conduct targeted cooking training for employees. The overall quality of department employees has been improved, and a group of middle and senior managers have been trained.

?3. According to the company’s business needs, gradually improve the relevant management systems and processes of the department in accordance with the "Six Permanent Laws", and strengthen the training and publicity of safe operations.

?4. The employee canteen has strengthened its requirements for chefs. It has greatly improved in terms of the opening of Ye Xiao, the variety of dishes, and the taste, and also improved the company's benefits to employees.

?5. In the second half of the year, the management of health, safety, and neighborhood relations in the employee dormitories has been strengthened. Through the supervision and inspection of various departments, especially the dormitory health management has been greatly improved.

?6. Timely convey the company’s meeting spirit and instructions to all teams and keep up with the company’s plan.

?3. Quality:

?1. The quality of dish production is the focus of the kitchen department’s work. Carefully listen to the opinions of the business department and guest feedback, and summarize production problems, such as dishes The insulation adopts the purchase of vegetable covers and vegetable ladders to improve the roller shutters. The production speed has been stabilized and improved based on last year through timely communication with the sales department and adjustment of relevant processes. The improvement of hardware and daily management requirements for sundries have been strengthened.

?2. Supervise management personnel to participate in the acceptance management of raw materials, which has been improved to a certain extent in terms of quality and quantity, and also laid a quality foundation for the requirements of raw materials for production.

?4. Hygiene aspects:

?1. Do a good job in food hygiene and safety, control all aspects of food processing, and establish a responsibility system.

?2. It is stipulated that food raw materials must be stored in categories and processed separately.

?3. Each team will conduct regular or irregular sanitary cleaning of fresh-keeping cabinets, freezers and other raw material storage areas and work areas.

?4. Disinfect and bleach tableware regularly or irregularly.

?5. Cost:

?1. While ensuring the quality of the dishes, supervise the raw materials, quality, price, etc., and communicate with the purchasing department in a timely manner to ensure the quality of the dishes. Possibility to control and reduce costs. We also summarized some methods to reduce costs. For example: grasp the inventory status, resolutely implement the "first in, first out" principle, sell raw materials with a long inventory time as soon as possible; purchase raw materials according to business needs, etc.

?2. The supervision of internal water, electricity, gas and oil has also achieved good results in reducing the loss of raw materials and energy.

? 6. Existing deficiencies:

? There are deficiencies such as kitchen department hygiene management, new product research and development, and the implementation of the "Six Constant Laws".

? Chef’s personal work summary 2

? With the company’s sixth birthday, 19 years are about to pass.

This year is an extraordinary year for us at XX. The company has slowly matured from its start and is gradually growing. Not only did we welcome our new store "Home". At the same time, it was also a year in which the entire company's kitchen achieved ideal annual operating income and profit targets. 2019 is coming to an end, and we are greeted by a new year and a new atmosphere. On the occasion of bidding farewell to the old and welcoming the new, it is necessary for us to make a summary of our work, reflect on it, correctly analyze the problems that arise in the work and correct them in a timely manner. Of course, good work experience must be maintained and extended, and at the same time, we must also prepare for next year's work. The work is prospected and there is a preliminary plan. In order to promote strengths and avoid weaknesses, work hard to achieve greater success in the new year. Below I will talk about the achievements and efforts made during this year, the shortcomings and the improvement plan for the next year.

?1. Explanation of annual kitchen business data

?In the first 11 months of 2010, the kitchen sales of the three stores reached 5,975,292 yuan, an increase of 1,627,296 yuan year-on-year. 37.43%. Among them, the Yilong store's turnover was 2,295,206 yuan, a year-on-year increase of 329,898 yuan, with a growth rate of 16.79%. The Nansha store’s turnover was 1,497,802 yuan, an increase of 378,902 yuan year-on-year, with a growth rate of 33.86%. The Nanchang store was greatly affected by the kitchen renovation in 2009. The turnover in 10 years was 2,182,284 yuan, a year-on-year increase of 918,496 yuan, with a growth rate of 72.68%. In terms of gross profit margin: the Yilong store averaged 60.74% per year, a year-on-year increase of 0.45%. The Nansha store exceeded 60 points per year and reached 60.65%, a year-on-year increase of 1.76%. The Nanchang store declined to reach 56.54%, a year-on-year increase of -6.05%. Adjustments will need to be made in time for the next year. Our results this year are generally excellent. Behind the excellence are the results achieved through everyone's joint efforts and the company's correct decisions.

? 2. Our efforts, scientific decision-making, and concerted efforts are important reasons for our achievements this year.

?According to the company’s requirements, at the beginning of the year, the chefs of the three stores and I formulated a full-year work plan and put forward an overall work idea to guide the development of various tasks. The overall idea determines scientific decision-making and guides the entire team. implementation of various tasks in the year. Only when you have a purpose and a plan will your work ideas be clear, and the work will be handled in an orderly manner.

?1. In terms of production: adhere to the company's philosophy and be a citizen's kitchen.

?Still attaches great importance to the use of local ingredients to make traditional Hainanese dishes. Most of the fruits, vegetables and meat used are rural green ingredients. We also find people to deliver pollution-free organic vegetables to ensure the quality of the products. While keeping our flagship products such as Wenchang chicken, hot spring goose, pig's trotters, fish soup, etc. unchanged, we will introduce new dishes appropriately and create seasonal products according to the season, such as flavored small hotpots in winter and spring, Yilong's Dragon and Phoenix Claypot . In summer, we recommend fish stew, gold and silver stew, white radish stew, etc. According to market demand, the Nanchang store launched Hainan noodles, and the Yilong store's new products include sea white beans and spinach stew. The Nansha store's new products include lamb's feet and white radish stew, abalone sauce goose feet, goose wings, etc., all of which have achieved good results. Obtaining customer recognition also brings about an increase in turnover. Moreover, product quality is well controlled and product complaints have dropped significantly. Product structure adjustment. It turns out we have quite a wide range of products. Many products have complex processes and low sales volume, such as fish-flavored shredded pork and boiled pork slices that were previously sold. Products with low gross profit and low sales volume are like roast duck, roast goose, etc. After comparison and screening, the products were streamlined, leaving only more than 30 main products, and the vegetables were also mixed according to the seasons. This saves a lot of trouble of stocking up. At the same time, preparing a certain amount of goods in advance before meals also makes the production more standardized and improves the production time.

?2. Adjustment of kitchen facilities and equipment.

?This area has changed a lot in the Nanchang store. A new cold storage was built on the second floor, which played a great role. Since there are many Chinese kitchen and morning tea products in Nanchang, the raw materials are difficult to store, and the refrigerator and freezer are under great pressure. In terms of price, we now have four stores and many products need to be purchased and distributed centrally. This is a big test for the storage and custody of our raw materials. After the cold storage was built, these problems were well solved. In addition, a new dishwasher was installed, the dishwashing room, tableware counter and water heater were moved outside, the original dishwashing area was converted into a water table, and the vegetable rack was moved into the kitchen, which changed some work processes and improved work efficiency. The kitchen was replaced with a large clay pot stove to solve the problem of heating iron plate clay pot dishes during the peak meal period.

The steam ovens for the Chinese kitchen and morning tea have also been adjusted to save energy and improve efficiency, making the best use of materials. We also replaced some tableware for the Chinese kitchen and morning tea to make our products more perfect.

?3. Team building.

?During this year, our kitchen staff has been relatively stable and staff turnover has been small. The proportion of college and technical secondary school students working in the kitchen has gradually increased, and a group of chefs with relatively good technical skills have also been introduced. The overall quality of the kitchen staff has been improved, which also shows that our employees recognize the company and believe that in such an atmosphere Working here can reflect your own value. At the same time, under the guidance of the company's philosophy of "self-improvement and responsibility" and the "three major principles and five codes of conduct" proposed by Mr. Li, we focus on strengthening the ideological and quality education and guidance of employees. Regularly trains employees and organizes and participates in many training courses held by the company to enhance their learning ability. In April, we organized several chefs to conduct special lectures on dishes, raw materials and five permanent management systems, which also achieved good results. , We have also formulated and improved a series of rules and regulations to reward diligence and punish laziness. Implement performance appraisals. For example, our Yilong store receives bonuses every month throughout the year. The brothers' income has increased and their work enthusiasm has also been greatly improved. In addition, he often takes the masters outside to conduct technical exchanges with peers. We organized a Hainanese cuisine competition for four chefs to participate in at the beginning of the year. They also showed their talents and won gold and silver medals one after another. It has improved the quality of our leadership team and increased its own and the company's visibility.

?4. Follow-up and consolidation of the Five Permanent Laws.

?Since the implementation of the "Five Constants" advanced management method in each kitchen for more than a year, the overall appearance of the kitchen has been greatly improved. The kitchen that used to be dirty, messy and messy has become tidy and standardized. After the implementation of this method, not only the working environment is changed, work efficiency is improved, but also more practical benefits are brought. For example, products are standardized, gross profit is increased, waste is reduced when items are standardized, personal operations are standardized, employees develop good habits and can use various equipment correctly, and water, electricity, gas and other material consumption is also reduced.

?3. Our shortcomings

?1. Insufficient grasp of the product.

?2. Not sensitive enough to the market.

?3. Employees under the company do not have strong ideological awareness and insufficient execution, and guidance needs to be strengthened.

?4. Work plan for next year

?1. The focus of work will be on the new store, strictly standardizing products and ensuring quality. Pay attention to finding good raw materials to supplement our products.

?2. Daojia Kitchen 5S needs to be strengthened, and the other three stores must also be consolidated and persisted in the long term.

?3. Do a good job in product promotion and product upgrading during holidays.

?4. Make good use of the inventory table to ensure that the gross profit of Nansha and Yilong increases steadily while working hard to increase the gross profit of Nanchang by one point.

?5. Strengthen employee training and organize more special lectures and courses. Let the overall quality be improved one step further.

?6. Pay more attention to product standardization.

20xx is a busy and fulfilling year. Looking back on the work of this year, I know my sense of mission and I still have a lot of work to do. Our company has established a solid foundation after five years of foundation building. Now it is entering a period of rapid development. Everyone should be fully prepared to keep pace with the company. In the upcoming 20xx Spring Festival, I will do my best to advance and retreat with the company. The above is some summary of my work in 20xx. If there is anything wrong, please correct me. Thank you!

? Chef’s personal work summary 3

? Time flies so fast, it is almost the end of the year, and in the blink of an eye I have been working in the canteen for a year and a half.

?Looking back on every day in the past, as a chef in the canteen, I deeply 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, in order to maximize strengths and avoid weaknesses and do better work in the future, I summarize the work of the year as follows.

?First of all, I would like to thank all the leaders for their recognition and support of my work, including pointing out problems to me at work and putting forward valuable opinions, such as: the vegetables are salty and too oily. The color is too heavy and so on. At the same time, I quickly and deeply realized the shortcomings in my work and made timely corrections.

?Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the hygiene "May 4" system. Strictly implement the "Food Hygiene Law" to prevent "diseases from entering the mouth", prevent food contamination and harmful substances from harming diners, and ensure the health of diners. At the same time, "four isolations" are implemented for the storage of finished products. Separation of raw and cooked. Separate finished products from semi-finished products. Separate food, sundries and medicines. Food is isolated from natural ice. Environmental sanitation adopts the "four fixes" method: fix people, fix things, fix time, fix quality, divide work into different areas, and assume responsibility. Practice "four diligences" in personal hygiene: wash hands frequently and cut nails. Take a shower and get a haircut frequently. Wash clothes frequently and 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 stove and floor in the operation room regularly every day, carefully wipe the restaurant floor and "bowl dust", and strictly ensure the sanitation of the floor, doors, windows, glass and surrounding environment in the operation room.

?During this year, I worked hard to learn cultural, business, and technical knowledge. Commute to get off work on time. Abide by labor discipline and all rules and regulations of the canteen, and strive to complete their jobs. At work, obey work arrangements, take good care of collective property, do good collective and personal hygiene, and take strict precautions against food poisoning. In terms of food and cooking, I strictly follow 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 in color and shape, and the stir-fried dishes are delicious and moderately salty. In terms of service, we must achieve high quality and efficiency, be kind to the dining staff, and speak kindly. Don’t use bad language, don’t curse, stick together and do your job well in the kitchen.

?To summarize this year, I worked diligently, conscientiously and responsibly, worked hard and actively fulfilled my job responsibilities. Looking forward to the new year, I will work harder and with greater enthusiasm to strictly complete my own work under the guidance of the leadership.