3 personal work summary examples for chefs

A chef is a person who takes cooking as a profession and cooks dishes as his main job. This article is a personal work summary example of a chef and is for reference only.

Chef’s personal work summary sample one:

With the pace of the clock, 2011 is about to pass. Looking back on the past year, I would like to thank all the leaders for their guidance and help in my work. , I would like to thank my colleagues for their support in my work. I will definitely lead by example in my future work, strictly demand myself, do my job well, make up for the shortcomings in my work, and improve my skills and service levels. In order to better complete my job in the new year, I summarized the work of the previous year.

1. Consciously study the spirit of the party and arm your mind with advanced political ideas.

Over the past year, I have always insisted on using Marxist-Leninist positions, viewpoints and methodology, using dialectical materialism and historical materialism to analyze and observe things, distinguish right from wrong, adhere to the truth, and adhere to the correct world view and life. Use the correct world outlook, outlook on life, and values ??to guide your study, work, and life practices, and actively build a solid line of defense against the erosion of bourgeois democracy and liberalization, money worship, liberalism, and other decadent ideas. Love the motherland, love the Communist Party of China, love socialism, support the leadership of the Communist Party of China, support reform and opening up, firmly believe that socialism will eventually defeat capitalism, and have full confidence in socialism's victory. Conscientiously implement the party's line, principles, and policies, and do a good job in accelerating the cause of socialist construction. Although he is just an ordinary chef, he works proactively, works diligently, is not afraid of difficulties, does his duty and makes the best contribution he can in his ordinary job.

2. Strengthen theoretical and business learning and continuously improve one's overall quality.

I attach great importance to strengthening the study of theoretical and business knowledge. At work, I insist on learning while working and constantly improve my overall quality. First, earnestly study the important ideas of Deng Xiaoping Theory, "Three Represents" and the Scientific Outlook on Development, deeply understand their scientific connotations, and enhance the consciousness and firmness of their own practice; earnestly study the spirit of the Party Congress and consciously adhere to the Party's Ten Principles The Seventh National Congress serves as guidance and makes its 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.

3. Work hard and complete tasks on time.

In the past year, I have established and enhanced the idea of ??serving the people. Commit to 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, do good collective and personal hygiene, and strive to complete their jobs. 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 in color and shape, and the stir-fries are delicious and moderately salty. At the same time, I also listened carefully 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, be kind to 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. "Four Separations" are implemented for the storage of finished products: 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 and getting haircut frequently, 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.

Despite this, looking back on the past year, I still have many shortcomings: my service awareness is not strong, and sometimes I have not considered it well and failed to provide services; sometimes I have disagreements with individual employees due to impatience. Conflict; conservation awareness is not strong enough, etc.

Looking forward to the new year, I will redouble my efforts and greater enthusiasm, strictly under the guidance of the leadership, try my best to correct shortcomings, overcome difficulties, make up for shortcomings, and do my job well.

?

Chef personal work summary sample two:

Looking back on the past, the work summary is as follows:

1. Political and ideological. I conscientiously study the party's line, principles, policies, Deng Xiaoping Theory, the party and the country's educational policies, principles, and educational laws and regulations, and constantly improve my ideological quality and political theory level. I have always insisted on focusing on the overall situation, obeying organizational arrangements, doing what I do, never bargaining for money, and always doing a good job in canteen management with my own practical actions. Ensure the normal operation of all kindergarten work.

2. At work, I serve as a chef in the kindergarten canteen. First of all, ensure the food safety of kindergarten teachers and students, never make any mistakes when eating, and continuously improve their cooking skills technically. In practice, I continue to explore and improve my cooking skills so that all the staff and children in the school can eat sweet and delicious meals. Let faculty and staff eat satisfactorily and live with peace of mind. I ensure that meals are served on time. I usually get up early and go to the kindergarten at dusk to prepare breakfast for the teachers and students. I am never afraid of hardship, tiredness, or negligence in my duties. Because the canteen work is unique, it is well received by the unit leaders and teachers and students, ensuring the normal operation of the kindergarten.

3. Pay attention to learning and develop a good habit of reading and reading newspapers. Pay attention to current affairs and politics, pay attention to national affairs, be clear-headed, and not fall behind the situation.

4. Observe labor discipline and never be absent from work or absent from work. The above is a summary of the work of our chefs over the past year. If there is anything we can't do, we also ask the school leaders and teachers to criticize and correct us. Due to level restrictions, there is still a lot of content that has not been expressed. At the same time, the above is only what we should do, and it is not enough to meet the requirements of school leaders. We will learn lessons and sum up experience. In the new year, the correct leadership of school leaders Under the guidance, we will further strengthen the work of school kitchen chefs to ensure that every job is implemented to prevent problems before they occur and ensure safety and no accidents.

In short, in recent years, I have been loyal to my duties, dedicated to my job, abided by laws and regulations, and been honest and honest, and have achieved very good results. Made his own contribution to education.

?

Chef’s personal work summary sample three:

I took over the management of the company’s canteen in 2004, mainly providing catering services to company leaders and colleagues. .

As a canteen, it is naturally inseparable from food. Eating is an indispensable part of everyone's life. If we do not eat, it is impossible to survive, so as a unit canteen, this is also very important. of. As a manager, you should pay more attention to the diet of your staff and leaders, and consider ensuring the physical and mental health of every colleague.

After a hard-working year in 2011, the new year is here again. Looking back on the past year, I feel a lot of emotion. As a chef, I have always been strict with myself, conscientiously obeyed the leadership arrangements, insisted on focusing on the overall situation, and successfully completed one year's work with the support of the leadership. In order to better complete my job in the new year, I summarized the work of the previous year. The work in the canteen involves some specific issues such as everyone's eating and drinking, and is considered to be a "thankless job." In this case, I did not regret that although I had done a lot of work, I was not recognized by everyone, but Do your best to provide various services.

Strengthen management in all aspects and continue to create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and high-quality services. While doing a good job in various management aspects, I have also done a lot of work in changing models, changing service attitudes, and improving service quality. I always adhere to the people-oriented service concept, adopt a variety of service methods, and try my best to provide convenience for everyone, so that everyone feels like returning "home" when dining in the canteen. The tasks undertaken by the canteen are fragmented and complex, but each task is closely related to the company's overall work and the vital interests of the staff. Therefore, under the strong leadership of the office leaders, I insist on doing a good job in internal unity and collaboration and improving quality services. Especially this year, the canteen has a large number of diners, a small number of people, and a heavy workload. In order not to affect the normal work operation, I can obey the leadership's arrangements, do not talk about conditions, and go all out to do a good job in the canteen.

In terms of dining, I did not stay at the general level of ensuring that everyone can eat enough. Instead, I strictly followed the requirements of the company leaders and worked harder on the service attitude and food quality. Now, the canteen basically maintains the supply of three dishes and one porridge at noon every day. Steamed buns and noodles are served once a week. Dumplings are also provided when conditions permit.

At work, I served as a chef in the canteen. I strictly abide by the canteen's hygiene system in cooking and conscientiously implemented the "May 4" system of hygiene. Lead by example and 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.

"Four Separations" are implemented for the storage of finished products: raw and cooked; finished and semi-finished products; food and sundries and medicines; and food and 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.

Personal hygiene should be followed by the "Four Diligences": washing hands frequently and cutting nails; bathing frequently and getting haircuts; washing clothes and bedding frequently; 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, glass and surrounding environment in the operation room.

In the past year, I have worked hard to learn cultural, business, and technical knowledge. Establish and strengthen the idea of ??serving the people. 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, take good care of collective property, maintain 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.

Ensure 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 be high-quality and efficient, 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.

At work, I am diligent, conscientious, responsible, hard-working and actively perform 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.

In order to maximize strengths and avoid weaknesses to create more and better benefits, we have the following plans for the next step: 1. Regularly explore food patterns, master market information, continuously improve food purchasing methods, and collect, modify, and innovate various Recipes, strengthen cost control, and scientifically predict the usage of raw materials.

2. Carefully formulate a plan for ordering restaurant materials, prepare reasonable side dishes according to the season, use your brain, think of ways, and change things to continuously improve the quality of restaurant dishes and continuously meet various needs. 3. Pay close attention to food hygiene work and control all aspects of food processing to ensure food hygiene and prevent food poisoning.

Of course, although we have made some achievements this year, there is still a certain distance between the requirements of the company leaders and the expectations of the majority of cadres and workers.

Especially under the new situation of rapid development of the company, my work pace is not big enough. These need to be continuously improved in the future.

Future work plans:

First, we must further understand the importance and necessity of doing a good job in life services. We insist on being people-oriented

and care about everyone's eating habits. Therefore, I must deepen and improve my ideological understanding, and transform my ideological understanding into concrete actions. I will do everything possible to create good conditions and further run the canteen to facilitate everyone's dining and make my own contribution to the sustainable development of the company. Some contributions.

The second is to continuously strengthen management and effectively improve service quality. In the next step, I will focus on one center, highlight the "two fores" policy, and achieve three changes. Focusing on a center means closely focusing on the company's various work goals, closely integrating the catering service work with the overall development of the company, stabilizing people's hearts with high-quality services, and winning people's hearts with satisfactory services, so as to achieve cohesion and promote development purposes. Highlighting the "two-for" policy means working hard to serve everyone and do practical things for everyone. To achieve the three transformations, we need to realize changes in our thinking, management methods and work styles, take everyone's satisfaction and dissatisfaction as the criterion for testing all our work, and continuously promote all work to a higher level.

The third is to be proactive and responsible and conscientiously do a good job in food safety and hygiene. Therefore, I must conscientiously implement the "Company Canteen Management Measures", make strengthening food hygiene management and comprehensive life service management work a top priority, put it on an important agenda, and make sure that the responsibility lies with me personally, and I must pay close attention to it. produce results.

Despite this, due to my limited level, I have done a lot of work that is not enough, and there is still a certain gap. I am not proficient enough in canteen management. I will increase my efforts to improve myself in the next work. Management and quality learning, planning work plans, etc. At the same time, canteens should further improve the construction of software and hardware in accordance with hygienic requirements, and control the purchase of food and the loss of items to ensure cheap and safe food. I deeply feel that canteen management is a long-term, meticulous, and arduous job. Only by doing a good job in a serious and down-to-earth manner can we ensure quality and quantity, and be foolproof.

In short, while doing a good job in the future, we must strengthen study, pay attention to practice, and strive to improve our work ability and level. If there are imperfections in our work, we hope that leaders and colleagues will criticize and correct them.