Traditional Culture Encyclopedia - Hotel reservation - Training report of cooking specialty
Training report of cooking specialty
At the end of the eight-month internship, I am writing this internship report about my work and life during the internship.
Last year165438+10.2, I first went to a hotel in Ningbo for an internship, and then returned to Lishui for four days for various reasons. At that time, I personally thought it would be a failure in my life. I also have a lot of discomfort in my heart. I feel that I am embarrassing myself to the school. But I found it difficult to show my strength by working in a place I didn't like, so I went back to Lishui. After learning the news, the chef of Dongfang Hotel, who had worked before, extended an olive branch to me and welcomed me back to work in the East. So I went back to work in the Oriental Hotel.
Before returning to the east, the chef said that he would put me in an important position, which was just a new beginning. I used to work as a tailor and cook in the east. When I came back, the chef put me in the cold dish room. In others' eyes, the cold dish room may be heaven. However, I always remind myself that I came to the cold dish room not to enjoy, but to study. Be sure to consult other older teachers in the cold room with an open mind. This is what our head teacher warned us before the internship. When I came to the cold dish room, I studied all the time in a brand-new unfamiliar environment. Grow up from a bottom apprentice.
Tell me my first story in the cold dish room. At that time, I went into the cold dish room, completely blind, and could do nothing. But everything can be learned, and it is. For example, I can say that I can't put this dish on any plate or decorate it. Study patiently. Learn bit by bit. Take my master. As a matter of fact, he will leave the East to work elsewhere in a month. Therefore, I naturally became his "successor".
In cold dishes, the proportion of girls can be said to be more. This may be a feature. I didn't know them very well at that time, only knowing that they were classmates in the building after work. But they don't know each other. Every time I study hard, I keep in mind the essentials of every step. I can't remember the formula of some spices, so I wrote a small note and took it with me at any time. Because a good memory is not as good as a bad writing! This is also a fact. Time flies. A month passed, the master left, and I took over his job. In others' eyes, I am the successor of a future monitor.
On one occasion, Li Shifu, the manager of the catering department, had a good relationship with us. Then he said to me: Tang Hang, do you know? We thought about putting you in the cold room. Girls may not be reflected in cold dishes, but a boy can be reflected in cold dishes. Not only the quality of the dishes, but also all aspects of dribs and drabs, which must be meticulous. It can be said that you should have both the ferocity of men and the meticulous strength of girls. At that moment, in fact, I felt that I was not only carrying an intern, but wanted to be a real chef and a qualified chef. This has become one of my goals!
Of course, it is not easy to be a real chef, which is worthy of recognition. Just like the monitor of my cold dish team, he has been the monitor for almost two years. He also started from the most basic apprentice and achieved this position step by step. However, he does have real skills.
Since the master left, the burden on me is really heavy, and the leaders value me very much. In front of wedding banquets and meetings again and again, all the colleagues of our cold dish team worked together and successfully completed many successes together. However, it is still too early to say success. Because this is only one step in the process of success. If you want to succeed, again, it is not easy.
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