Summary of chef's personal senior work

Summary of chef's personal advanced work: 5 articles

A good chef should "take people by cooking skills and convince people by cooking ethics", constantly improve his comprehensive quality, study professional skills hard, strive for perfection on the premise of ensuring the quality of dishes, and let diners eat delicious dishes. The following are five short articles about the chef's advanced personal work summary for your reference!

Summary of chef's advanced personal work 1 20 years will soon pass. Looking back on the work plan years ago and all kinds of busyness this year, the kitchen staff made painstaking efforts. Everyone in Qi Xin worked together and worked hard, creating surprises while completing the plan, but there are still some shortcomings that we need to sum up and make up.

Year after year work summary:

1. Strengthen the training of the kitchen. According to the work summary of last year, the kitchen staff have poor working ability and weak working consciousness. It is necessary to strictly grasp the work service consciousness of new employees, strengthen their work skills and enhance their comprehensive ability.

2. Strengthen communication and coordination between the front and back offices to improve customer service. Hold regular coordination meetings between the kitchen and the front desk to enhance the team awareness and service awareness of the staff of the Champs Elysé es, find and solve the shortcomings in the work, and help each other between the front desk and the back desk to jointly enhance the brand of the restaurant.

3. Reasonable arrangement of personnel and comprehensive utilization of labor force. In today's increasingly fierce competition and shortage of staff, we should make reasonable arrangements according to the existing staff in the kitchen, adjust the work content of employees in time and improve work efficiency.

4. Further standardize and clarify the kitchen reward and assessment system. In order to improve the work efficiency of kitchen staff, enhance the team's combat effectiveness and cohesion, improve the overall level and quality of employees, and cultivate employees' positive work attitude, the reward and assessment scheme for employees has been further refined.

5. As always, do a good job in the "five normal methods" and hygiene work in the kitchen. Kitchen hygiene and hygiene work has always been one of the key points of kitchen work, and kitchen staff have been persistently implementing it. In the hotel's star self-examination, it was praised by the hotel leaders, and it was also rated as the "five-routine method" demonstration kitchen of the western food department.

6. Reflect the restaurant brand and highlight personalized service. In the service on weekdays, the front and back offices cooperate with each other, and there is no shortage of personalized service, and special guests are treated specially. There are nutritious meals for pregnant women over two months, as well as personalized dishes for frequent customers who like food for a long time.

7. Adhere to the coordination of the kitchen. Strictly control the quality of products, ensure that any finished or semi-finished products in this kitchen meet the standards, and improve the service and quality of the department.

8. Successfully complete the mooncake sales task. Qi Xin and Qi Xin, the kitchen staff of the annual moon cake sales work, work together to focus on the sales work. Although the sales ability of kitchen staff is weak, after more than two months' efforts, the task was successfully completed.

9. Various festivals have colorful food activities. From the Chinese-western mix-and-match package to the classic buffet bar, from the warm Mother's Day package to the Christmas dinner, it brings guests not only delicious food, but also surprise and satisfaction.

10. Create excellent western food with Nanyuan characteristics. The kitchen has been innovated and developed, and many western-style dishes that are deeply loved by guests have been developed. In the province's cooking skills competition, won a number of gold medals and special prizes, winning honor for the hotel.

These are inseparable from the joint efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but we should think more about our shortcomings. In today's fierce competition, how to create more achievements tomorrow requires our joint efforts. In the new year, we will face difficulties, challenge the future and create a better tomorrow.

Summary of chef's personal senior work II. The work of the canteen involves some specific problems such as eating and drinking, and is considered as "thankless work". In this case, I don't regret it. Although I have done a lot of work and can't be recognized by everyone, I try my best to do all kinds of services. Strengthen all aspects of management, constantly create good service conditions for everyone, and lay a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing modes, changing service attitudes and improving service quality. I always adhere to the people-oriented service concept, adopt a variety of service methods, try my best to provide convenience for everyone, and make eating in the canteen feel at home. In order to better complete my work in the new year, I summarized the work of the previous year.

First, strengthen theoretical and professional study, and constantly improve their overall quality.

I attach importance to strengthening the study of theory and professional knowledge. At work, I insist on studying while working, and constantly improve my overall quality. First, seriously study work and business knowledge, focusing on food cooking and ways to improve food quality. Second, study knowledge seriously, combine the actual characteristics of my work, and study selectively in my spare time to further enhance party member's consciousness and the concept of serving the people.

Second, work hard and finish the task on time.

In the past year, I have established and strengthened the idea of serving the people. Go to and from work on time, ensure that meals are served on time, abide by labor discipline and various rules and regulations of the canteen, obey work arrangements, take good care of collective property, do a good job in collective and personal hygiene, and strive to complete their own work. The quality of dishes is the core competitiveness of the chef's survival and development, so I strictly follow the operating rules of dishes 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. At the same time, we also listen carefully to the opinions of diners, sum up the shortcomings, and improve them in time in the next cooking. In terms of service, I am high-quality and efficient, kind to diners and kind to talk. Don't swear, don't swear, unite as one and do a good job.

In terms of food hygiene. I strictly abide by the canteen hygiene system, strictly enforce the food hygiene law, prevent "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure everyone's health. 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. Personal hygiene should be diligent in washing hands and cutting nails; Take a bath and have a haircut frequently; Change your 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 operating room regularly every day, carefully wipe the floor and tables and chairs of the canteen, and strictly ensure the hygiene of the operating room floor, doors and windows and the surrounding environment.

The tasks undertaken by the canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the vital interests of employees. In order not to affect the normal work operation, I can obey the arrangement of the leader and go all out to do the canteen work regardless of the conditions. In my work, I am diligent and conscientious, hard-working and actively performing 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.

Nevertheless, looking back on the past year, I still have many shortcomings: I don't have a strong sense of service, sometimes I have thoughtless places and my service is not in place; Sometimes there will be conflicts of opinion with individual employees because of impatience; The consciousness of saving is not strong enough, and so on.

Looking forward to the new year, I will redouble my efforts and be more enthusiastic. I will try my best to correct my shortcomings, overcome difficulties, make up for my shortcomings and do my job well under the guidance of my leaders.

Summary of chef's advanced personal work III. I have worked in a hotel for almost a year. From being clumsy to doing things independently now, these advances are inseparable from the carefulness of chefs and the subtle influence of colleagues.

The following is a summary of the work and experience in the past year:

1) Since you have chosen to do technology, you should strive to improve your own technology. With excellent technology, it is the foundation of our foothold, otherwise we will have no confidence, professional skills will not pass, and others will not value you! Do a line, love a line, as long as you like it, you must do it to the extreme, fight for it wholeheartedly, and form your own trump card.

2) Method is very important. We have a clear direction, that is, we should pay attention to learning methods. First of all, according to the requirements of the master. If you don't know where you are, you should get to the bottom of it and be ashamed to ask questions. Then you should actually do it yourself, think about why, take notes diligently and be good at summing up. Formative learning-practice-relearning-relearning. Cultivate the habit of hard work, do it with your heart, be diligent in thinking, and be good at using overall planning methods. Yes, every time I do it, it is better than the last time. Do more, not afraid of hardship and fatigue, and fight against difficulties. The more times you do it, the better the quality will be, which is the transformation from quantitative change to qualitative change.

3) The importance of unity. During the National Day holiday, we can realize that it is really difficult for individuals to complete such a large workload alone without Qi Xin's concerted efforts and mutual help. Individual growth is inseparable from the collective strength. Without an excellent team, there will be no advanced individuals! Although we are very busy and tired, we are all very happy, time passes quickly, and we feel more fulfilled.

4) Have super confidence. There is no need to be discouraged at work. We can learn from each other. Everyone has his own specialty. There's no need to be so insecure. We must have courage, dare to challenge and be full of enthusiasm. Youth is energetic, dare to think and do, set goals, achieve them week by week, find out your shortcomings in time, make progress in time, and accumulate over time. Is to make great progress and persist.

5) Strengthening foreign language ability, reading English in spare time, memorizing some words and some classic paragraphs can also improve your communication ability. Really, a person's speaking ability is also one of the most important abilities in the workplace.

I remember an employee chef in Tsinghua who learned a foreign language and took the TOEFL test himself. I really can't help but say that the efforts of the day after tomorrow can also change his fate. He is the touching story of Mr. Zhang Liyong, an English chef.

6) besides working in a hotel, look at the products in other places and think about why. Taiwan Province Province, Japanese and French are rich in baking information, so we can look at the structure of rich knowledge. Some masters have their direct stores here, and personal and delivered products are excellent places for us to learn.

Summary of Chef's Advanced Personal Work 4 Looking back on the past 20 years, with the guidance of leaders and the support of colleagues, as a chef, I have always adhered to lead by example, set high standards and strict requirements, unite and lead kitchen staff, and strive to provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the company, we are diligent and conscientious. The specific work this year is summarized as follows:

First, strengthen training and education to improve the quality of employees.

I often mention and read out the company's rules and regulations to the kitchen staff at regular meetings, aiming at asking everyone to form the habit of observing the company's rules and regulations; Combined with the actual situation of employees, I strengthen targeted cooking training for employees and often encourage them to take their work as their own career. Through my efforts and everyone's active cooperation, the overall quality of kitchen staff has been improved. Abide by the rules and regulations of the company and the kitchen, maintain good personal hygiene and appearance, and learn cooking techniques, which basically become the conscious behavior of kitchen employees. Now, a harmonious, high-quality, efficient and innovative team has been formed.

Second, pay attention to sales orientation and strengthen quality management.

Dishes are products, products can only create benefits if they are sold, and good products can create good benefits. Therefore, I attach great importance to the cultivation of sales awareness of kitchen staff in my daily work. We should pay attention to the overall situation, not only the cooking process, but also the smooth sales of dishes and the feelings of customers after consumption. We hope to increase business income, and we hope to provide high-quality services. Of course, the food tastes good, and the quality must keep up.

The quality of dishes is the core competitiveness of the survival and development of canteens. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We listened carefully to the opinions of the front office staff and the feedback from customers, summed up the problems of finished products every day, and discussed them in time at the regular meeting the next day to improve the deficiencies. We are working hard, and we want customers to have a lover-like attachment to our dishes, an endless chaotic yearning.

Third, strengthen health management and implement fire control requirements.

We strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. First of all, every employee must be responsible for his own health area to ensure that the health area is clean and tidy; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position.

Fire prevention has always been one of the focuses of kitchen work. In order to implement the fire control requirements, I ask all employees to "put out the fire, cut off the electricity and turn off the gas"; We also regularly check the gas pipeline in the kitchen to prevent electric leakage from causing fire accidents, and often check the power cord of various electrical appliances to prevent electric leakage from causing various fires or electric shock accidents. We strictly follow the requirements to ensure food hygiene and fire safety, and provide due protection for the safe and economic operation of the company.

Fourth, strengthen material saving and energy saving, and strictly control costs.

Under the condition of ensuring the quality of dishes, reducing costs is always our important goal. As a chef, I also summed up some ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and sell raw materials with long inventory time as soon as possible; Implement measures to save water, electricity and solar terms in the kitchen; Let every employee know the unit price of raw materials he uses and estimate the value of raw materials every day. Through the above measures, the cost control will be implemented to every employee, so that all kitchen employees can care about and control the cost, so as to maximize the benefits.

To sum up, in this year, through the team's Qi Xin cooperation, we have made certain achievements in the aspects of comprehensive kitchen management, staff quality, food quality, hygiene and safety, and cost control. Of course, we still have some shortcomings, such as not grasping the changes in market demand in time, the introduction of fresh products is lagging behind, and kitchen management has not yet formed a system.

In the new year, I will lead my team to continue to strengthen education and training, quality health and safety monitoring and cost control on the basis of 20 years. At the same time, I want to improve my working ideas, grasp the market dynamics in time, inspect new dishes and accelerate the innovation of dishes; Strengthen the basic construction of kitchen management and strive to form a management system in order to create better economic benefits and brand benefits in the new year.

Summary of chef's advanced personal work 5 Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and under heavy work pressure. 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, in the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the operating conditions of restaurant dishes and market customer surveys. 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, management: people-oriented, I combine the actual situation of employees to strengthen quality education, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by kitchen rules and regulations; Some employees even began to ponder new recipes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality: the quality of dishes is the core competitiveness of the survival and development of canteens. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.

Health: Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

Five, 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.