A brief summary of the chef's work

When the work has been going on for some time, review your past work, seriously reflect, make a work summary, accumulate more work experience, constantly improve your working methods, and carry out your work better in the future. The following are five short summaries of my work as a chef. I hope you like them.

Summary of Chef's Work 1 Looking back on the past 20 years, with the support of my leaders and colleagues, as a chef, I always insist on setting an example, high standards, strict requirements and unity. Provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the hotel, we are diligent and conscientious. The specific work in the past year is summarized as follows:

1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. For example, according to the consumer psychology of customers, we introduce some green food and wild food; According to the characteristics of seasonal raw material supply, we provide some dishes with farmers' characteristics, as well as seasonal scented tea for guests.

Second, management: people-oriented, I combine the actual situation of employees, regularly conduct targeted cooking training for employees, and often encourage them to do their jobs well. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd, observing kitchen rules and regulations, and constantly improving cooking skills. Some employees even began to try to make new dishes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality: the quality of dishes is the core competitiveness of hotel catering. As a head waiter, I set an example to help chefs strictly control the quality of dishes. 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 restaurant staff and the feedback from the guests, summarized the problems existing in the dishes made at each meal, and analyzed the shortcomings of the kitchen to the staff in time at the daily regular meeting; We often add new dishes to ensure that repeat customers can taste new flavors every time.

Four. Hygiene: Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and do a good job in all aspects of food processing. According to the regulations, every employee must be responsible for his own health area, and I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new 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; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, so as to maximize the benefits.

To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. From this incident, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.

On the occasion of saying goodbye to the old and welcoming the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20__, and at the same time improve our working ideas, inspect new dishes and speed up the innovation of dishes, so as to create better economic and social benefits in 20__.

But I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards a fruitful 20__!

Chef's work summary 2 How time flies? In a blink of an eye, it's over. There are laughter and quarrels, happiness and troubles, and more importantly, progress and growth. We should sum up the harvest this year. Since I entered the chef industry, I have been strict with myself in all aspects, trying to improve my ability in all aspects, so that I can adapt myself to the situation of social education development more quickly, be brave in dissecting myself, dissecting myself, facing myself squarely, improving my quality and learning the goal of "kitchen politics"

Over the past year, I have earnestly performed my post responsibilities, successfully completed various tasks assigned by the leaders, and tried my best to do my job in an ordinary and ordinary job. At work, I have a correct attitude, am proactive and diligent. Whether answering the phone, conveying instructions or reporting, I strive to be accurate, do a good job of uploading and publishing, and give full play to the role of the central primary school as a link and window. I can give priority to many daily affairs, such as reception, communication, internal and external contact, data printing and so on. , reasonable and orderly arrangement, on time, quality and quantity to complete the tasks assigned by the leadership. Strive to do better and establish a good image of the hotel.

Over the past year, I have been strict with myself, always taking plain, willing to pay and obscurity as my own criteria, and always focusing on rigor, meticulousness, sureness and hard work. In the work, we should use systems and disciplines to regulate all our words and deeds, strictly abide by various rules and regulations, respect leaders, unite with comrades, be modest and prudent, take the initiative to accept opinions from all sides and constantly improve our work.

Looking back on my study and work in the past year, my ideological style, personal quality and professional level have been further improved. Although I have made some achievements in my work, I am also aware of my own shortcomings. My theoretical knowledge level is still relatively low, and my ability of modern science and technology is not strong, which is still far from the requirements of today's county. In the future work, I will continue to work hard, carry forward my achievements, learn from each other's strengths, and do all the work dutifully.

I have been studying as a chef for several years, and I have been to Xixian for more than a year. This is my first time working in a private hotel, and it is also my first private hotel. The first one should have taught me the most. Whether it's laughing, arguing or being scolded, it's all my harvest, and it's all for my growth and progress. I just came here with a try. I thought it was inappropriate and left. It doesn't matter. I didn't know it was right to choose here until I came, so I gave up the idea of leaving. When I first arrived, my staff who cooked side dishes were not very adaptable, active and inefficient. The boss and the chef didn't blame me, just said they weren't sure about the right place. Later, I switched to Dutch, and I gradually became fond of reconciliation and was encouraged. So I work hard and do my job well. Although I'm not doing very well, I think I'm doing my best to do my own thing. I'm not very active, and I feel a little inferior. I always complain about things and people around me, so it is difficult to obey the things arranged by my boss. I think the arrangement is unreasonable, so I don't obey my boss. There was a time when the chefs had a headache and said that if I continued like this, they had no choice but to give up on me. At that time, the chef and the manager talked to me, did ideological work for me and often enlightened me. I finally listened and began to reflect on my own problems and attitude towards work. After that, I changed a lot, thanks to the patience of my boss, and my persistence in not giving up made me happy again.

Later, there was a vacancy for the captain of the Dutch team, and the boss strongly recommended it, so I had the opportunity to be the king of the Netherlands and played the role of the king of the Netherlands. Xizhou Hotel has provided me with a platform for development and room for improvement. When I became the King of the Netherlands, I felt that I was no longer an ordinary employee, and I could no longer demand myself from the behavior of ordinary employees. So I began to think about the progress of Hetai's work while doing a good job as an employee. This is my greatest progress as king of the Netherlands, and it is also my own breakthrough, looking at the problem from a higher level. This is all under the leadership and guidance of Mr. Zhong, constantly making mistakes, constantly hitting a wall and making progress slowly.

Now my main problem is the arrangement. I don't know much about the work efficiency of my subordinates, I don't have good ideas, I don't have good ideas when I arrange my work, and I don't have a good grasp of time. It's better for employees to do their duty, but not for team leaders. Sometimes I still work as an employee, work hard and ignore the overall progress, and I don't track myself, which leads to overall problems. Now, I think our biggest problem is that our production line is not circulating, and it is always stuck in one place without flowing downwards, and it is broken there. If there is a problem in the stuck position, it is not reported, and the pipeline is broken because it is not solved. So remind every Dutch king to solve the problem as soon as possible, report the problem as soon as possible, make a remedial decision, and deal with the problem in the most effective time.

Xizhou Hotel is committed to training every employee, so that every employee has the possibility of development and provides opportunities for learning and development. Xizhou Hotel often organizes us to study and train, so that we can make progress together and have more room for development. On May Day, Mr. Wang organized a closed training for us, which most of us have never heard of. I benefited a lot from this training and shocked my heart. This training has taught me to be a responsible person, do practical things and be satisfied with what I have done. At the same time, I also understand that I should cherish the people and things around me, cherish the existing work and every learning opportunity, cherish my relatives and colleagues around me, and don't let myself have regrets and guilt in the future, so I will live and work hard seriously. My growth and progress is the best reward for my family and boss. "It is not simple to do simple things a thousand times, and it is extraordinary to do ordinary things a thousand times." This is my greatest experience in my later work.

It is coming to an end, I will enter with the experience and lessons of this year, carry forward the advantages, correct the shortcomings bit by bit, work hard, learn management skills, make contributions to the hotel, and make progress and prosperity together with the hotel. Give yourself more opportunities for progress and be invincible in this highly competitive society.

How time flies! At the end of recent years, it has been three months since I took over the canteen in a blink of an eye. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As a manager, I should pay more attention to the diet of employees and ensure the physical and mental health of every colleague. Now I summarize the canteen work during this period as follows:

First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every worker. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in the food hygiene of our canteen and the "one wash, two flushes and three disinfections" of tableware, so that the dining table can be cleaned as needed and the kitchen can be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

In August of the following year, I officially took over the canteen. First of all, the inventory handover of goods. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the status quo in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.

September was a busy month. The director of the reception center and his party studied and exchanged ideas. The center came to have dinner with the full-time polytechnic university and had more than ten meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter. At the same time, with the support of leaders, it took us a week to build the winter storage cellar, which ensured the storage of vegetables in winter storage.

Third, it is also important to control the purchase of food. More than forty people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.

In addition, I also have strict financial discipline. Every time you purchase, you always want to accept it. If you want to refuse it, you will refuse it, and you will pay it in time, which ensures that the funds are earmarked for special purposes and will not spend money indiscriminately. I will settle accounts every five days and submit expenses every ten days, so as to achieve low price and good quality on the principle of economy.

Due to my limited level, I am not proficient in canteen management and have a lot of work to do. For example, the first month lost 505.86 yuan, and the second month lost 76.25 yuan. This also confirms my shortcomings in canteen management, and I will increase my management and quality learning in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.

In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes to the development of the cause silently.

Summary of Chef's Work 4 I. Basic Information:

There are _ _ cadres and workers in the staff canteen and guest house, who are responsible for heavy internal and external reception, staff dining and other tasks. Under the leadership of the Party Committee of the Logistics Department, the Logistics Department and the Life Company, and with the strong support of the leaders of all brothers and workers, we will closely focus on the overall work of the Logistics Department and do a good job in various life services. Up to now, the income, fixed cost, variable cost and profit of staff canteen and guest house are RMB X.

Second, the main work since this year:

Staff canteens and guest houses are important parts of logistics services of logistics departments. In particular, it is responsible for the reception of busy leaders and guests at all levels and the accommodation and life of single cadres and employees in the logistics department. As the "window" units of the logistics department, the work quality of these two units is directly related to the external image of the logistics department and the vital interests of employees. Therefore, we insist on doing a good job in the following aspects:

1, focus on the overall situation and raise awareness. Since the beginning of this year, the production and operation activities and overall work of the transportation department have shown an unprecedented tense and busy scene. In this case, if our work rhythm and various management and living services can't keep up with the excellent situation of the rapid development of the logistics department, we will certainly live up to the trust and support of the leaders of the logistics department, and we will have no face to face the cadres and workers of the logistics department who are struggling hard in the front line of all work. Therefore, we regard doing a good job in comprehensive services for all kinds of life as the goal of implementing the work of the Party Committee and the Logistics Department throughout the year, adhere to the people-oriented principle, care about the lives of workers, and earnestly do a good job in doing good things and practical things for the broad masses of cadres and workers, so that the canteen and guest house for workers can truly become the "home for workers" and the places where cadres and workers are satisfied. In particular, we can closely follow the overall situation of the logistics department, closely contact the actual situation of our unit, and insist on educating employees on "life service is no small matter" and "it is our duty to do a good job in employee reception service", so that everyone can realize the importance of doing their job well ideologically and consciously devote themselves to various service work. Since the beginning of this year, all employees in the staff canteen and guest house have been able to focus on the overall situation of the logistics department and do their best to do their jobs, which has been well received by leaders and employees.

2. Strengthen management and standardize operation. The work of staff canteens and guest houses, often dealing with cadres and workers, involves some specific problems such as eating, drinking and accommodation, and is considered as "thankless work". In this case, we don't regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since the beginning of this year, we have lived up to the expectations of leaders and cadres and workers. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying 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 business model, changing service attitude and improving service quality. We always adhere to the people-oriented service concept, adopt various service methods, and try our best to provide convenient conditions for cadres and workers, so that we can feel at home when we return to the guest house.

3, unity and cooperation, quality service. The tasks undertaken by guest houses and staff canteens are fragmentary and complicated, but each task is closely related to the overall situation of the transportation department and the vital interests of cadres and workers. In particular, many large and medium-sized foreign reception tasks we undertake are directly related to the external image of the logistics department. Therefore, with the cooperation of relevant departments, we insist on internal unity and cooperation and improve quality services. Especially since this year, guest houses and staff canteens have fewer staff and a larger workload. In order not to affect the normal operation, whenever there are large and medium-sized reception tasks, our internal employees can obey the arrangement of the leaders and go all out to do a good job in reception regardless of industry and conditions. Since the beginning of this year, the canteen has undertaken more than ten reception tasks for more than three tables, but each reception task has been successfully completed, which has won the trust of the leaders of the logistics department and everyone's praise. We also focus on the dining and accommodation services for single cadres and workers in the logistics department and do a good job. At present, the logistics department has a busy production and operation task, especially some single cadres and workers who have been working in the front line for a long time. As a logistics service unit, it is our duty to put ourselves in their shoes and make them eat satisfactorily and live comfortably. In order to improve our service, the guest house changed the bedding and sheets for everyone in time, and made the specific service work amiable and clean, so that everyone could live comfortably in the guest house.

In terms of dining, we don't stop at the general level of letting cadres and employees only eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of the leaders of the logistics department. At present, the staff canteen serves three meals a day in the form of buffet, with more than six kinds of staple food and four kinds of non-staple food. Each meal is accompanied by two kinds of meat and two kinds of vegetables, and the soup is palatable. In order to do this work well, the management, service and cooks of the staff canteen are of one mind, and strive to provide satisfactory and high-quality services for cadres and workers wholeheartedly. The staff canteen has also developed weekly recipes and recipes, which are published for everyone's supervision. Due to the new improvement of the food quality and service in the staff canteen, even some residents are willing to take their families to the staff canteen for dinner. In order to facilitate the life of cadres and workers, the canteen provides steamed bread, flower rolls and some halogen products for the families of cadres and workers after busy work, which is well received by cadres and workers.

Of course, although some achievements have been made this year, there is still a certain distance from the requirements of the leaders of the Ministry of Transport and the expectations of cadres and workers. Especially in the new situation of rapid development of logistics department, our work rhythm is not big enough. These all need to be continuously improved in the future.

Third, the future work plan:

First, we should further understand the importance and necessity of doing a good job in comprehensive life service. Strengthening life service is an important measure for the Party Committee and Logistics Department to adhere to people-oriented, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. Caring for the life service of cadres and workers is actually a political issue and a mass viewpoint. Therefore, we should deepen and improve our ideological understanding, turn our ideological understanding into concrete actions, do everything possible to create good conditions, further run staff canteens and guest houses, facilitate the dining and accommodation of cadres and workers, and make our due contribution to the sustainable development of the transportation department.

Second, we must constantly strengthen management and do a good job in service quality. The next step is to focus on one center, highlight the principle of "two actions", realize three changes and achieve four satisfaction rates. Focusing on a center is to closely focus on the work objectives of the logistics department, closely combine good life service with the overall development of the logistics department, stabilize people's hearts with high-quality services, win people's hearts with satisfactory services, and thus achieve the purpose of rallying people's hearts and promoting development. Highlighting the principle of "two acts" means striving to serve cadres and workers, and doing good deeds and practical things for cadres and workers. Through our efforts, life service has truly become a bridge and link between leaders and cadres and workers in the logistics department. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, take the satisfaction of cadres and workers as the standard to test our management work, and constantly push all the work to a higher level. Achieving four satisfaction rates means that through our efforts, the service satisfaction rates of staff canteens and guest houses have been greatly improved, and the social benefits and economic income of living services have reached a "win-win" practical effect.

The third is to be actively responsible and do a good job in food safety and hygiene. Life service is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers. Therefore, we must conscientiously implement the "Food Hygiene Law", take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results.

The kitchen has done a lot in _ _ _, but there are also shortcomings, passion, but also helplessness. In fact, these are all jobs, and these are all lives. Instead of thinking about changing anything, think more about what you can change and make greater progress in your kitchen. The following is a summary of my work to share with you:

Summary of kitchen work in Champs Elysé es in _

_ _ years are coming to an end. Looking back on the work plan of the previous year and all kinds of busyness in this year, the kitchen staff made painstaking efforts. Everybody Qi Xin works together and works hard. While completing the plan, they also created a series of surprises, but there are still shortcomings that we need to sum up and make up.

A, _ _ 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.