202 1 5 personal work summary reports of chefs

In the old days, people called chefs "cooks", "cooks" and "cabinet servants". Cooks took cooking as their profession and cooking dishes as their main job. In modern society, most chefs work in restaurants, restaurants and other places that provide public services. For more chef's personal work summary report, please click "202 1 summary".

Chef's personal work summary report 1

With the pace of the clock, 20 years have ended. Looking back on the past year, I thank all the leaders for their guidance and help in my work, and also thank my colleagues for their support. I will set an example in my future work, be strict with myself, do my job well, make up for the shortcomings in my work and improve my skills and service level.

The work of the canteen involves some specific problems such as eating and drinking, and is regarded as a thankless job. 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, and try my best to provide convenience for everyone, so that everyone can feel at home when eating in the cafeteria. In order to better complete my work in the new year, I summed up my work for 20 years.

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.

Combined with the actual characteristics of my work, I use my spare time to study selectively, and further enhance party member's consciousness and the concept of serving the people through study.

Third, 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 diseases from entering the mouth, prevent food pollution and harmful substances from harming diners, and protect everyone's health. 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: my service consciousness is not strong, and sometimes I am not considerate enough to serve; 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.

Chef's personal work summary report II

Looking back on 20 years, with the support of leaders and colleagues, as a chef, I have always insisted on setting an example, high standards, strict requirements and unity. Provide exquisite dishes and quality services for employees of this unit; In order to realize the economic and social benefits of the unit, we are diligent and conscientious. The specific work in the past year is summarized as follows:

First, the operation:

Under the guidance of the leader, I brainstormed and worked out a more reasonable business plan. For example, according to the consumption psychology of employees, we introduce some green food and wild food; According to the characteristics of seasonal raw material supply, we have introduced some dishes with peasant characteristics.

Second, management:

People-oriented, I combined with the actual situation, pay attention to appearance, abide by kitchen rules and regulations to continuously improve my cooking skills, and began to try to cook new dishes myself. 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 unit catering. I set an example to ensure the quality of the dishes. I have made a list of feeding standards and production procedures for each dish, and I cook in strict accordance with the standards to ensure the stability of color, fragrance and taste of each dish.

Fourth, health:

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, I am responsible for my own sanitary area and clean it on time. I use all available forces to ensure food hygiene and safety, and prevent food poisoning of employees in the unit, resulting in unnecessary consequences.

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, I still have some shortcomings. From this incident, I also deeply feel that my work is challenging and innovative. In the future, I will continue to improve my style, start from me, 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 personal work summary report 3

The new year has come again. Looking back on the past year, I feel a lot. As a team leader, I have always been strict with myself, conscientiously obeyed the arrangement of the leaders, insisted on putting the overall situation first, and successfully completed the work for one year with the support of the leaders. In order to better complete my work in the new year, I summarized the work of the previous year.

At work, I served as the leader of the _ _ restaurant white case group, strictly observed the canteen hygiene system when cooking, and conscientiously implemented the "May 4th" hygiene system. In the case of setting an example, lead the whole group to prevent "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. 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. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Laser engraving machine for changing 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 in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.

In the past year, I studied hard in culture, politics, business and technology. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules 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. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, unite as one and do a good job.

While being strict with myself, I also fulfilled the duties of a team leader, often organizing team members to learn cooking and pastry techniques, ensuring the quality of each process, and implementing the whole-process quality management diploma file. Check the food hygiene, urge the staff of this group to earnestly implement their post responsibilities, clean the whole contract hygiene area, cover cooked food, prevent flies and rats, and organize the finishing work before and after meals. Arrange the class work reasonably, strictly control the quality, color, fragrance and shape of the main and non-staple foods, point out those that do not meet the requirements, correct them in time, communicate with the team members frequently in life, master the class's thoughts and work, take the graduation certificate sample as an example, lead the class to do a good job in the class work, and ask for instructions and report in time when encountering difficulties or other circumstances.

Politically, I love my motherland, I love the China Communist Party, and I love socialism. In my work, I am diligent and conscientious, work hard, and actively perform the duties of the principal. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.

Chef's personal work summary report 4

First, politically and ideologically. I have always insisted on putting the overall situation first, obeying organizational arrangements, and never paying attention to price. Although I am a worker, I never feel inferior and always do a good job in canteen management with my own practical actions. Ensure the normal operation of the Education Bureau.

Second, at work, I am in charge of the bureau canteen and cook in the canteen. First of all, ensure that cadres and workers never neglect their duties and make mistakes in drinking and dining, and constantly improve their cooking skills. In practice, I constantly explore, according to the dietary hobbies of Hunan and northern Guangdong, constantly improve my knife skills and cooking skills, and work out recipes with multiple characteristics, so that all cadres, workers and guests can eat sweet and delicious meals. Let cadres and workers eat satisfactorily and live in peace of mind. Secondly, I pay attention to several aspects of canteen management.

1. Not afraid to go far, enter the market, shop around, buy all kinds of nutritious food raw materials, ensure good quality and low price, let cadres and workers eat well and spend less money.

2. Be a good food keeper in the canteen. Ensure that food and raw materials do not rot and waste, and save canteen expenses. In the past five years, it has saved more than 200,000 yuan for the bureau.

Be sure to eat on time to ensure the normal supply of boiled water. I usually get up early and get greedy for the dark, and even don't rest on Sunday, so I will make logistical preparations for next week. Starting from _ _ _ _ _ _, I personally organized the annual education administrative work conference sponsored by the Education Bureau, the monthly education administrative conference, the annual basketball game for school staff and middle school students, and the dinners and receptions for the relevant staff members who come and go between the upper and lower levels. I have never been afraid of hardship or fatigue, nor have I neglected my duties or made mistakes. Due to the characteristics of canteen work, it is well received by city and county leaders and other parts, ensuring the normal operation of the bureau. In the annual appraisal from _ _ to _ _, he was rated as an advanced worker by the Education Bureau.

While doing a good job, actively participate in the work of the centers of the county education bureau. Over the years, I have participated in the college entrance examination, senior high school entrance examination, senior high school entrance examination and self-taught examination. I take the initiative to participate in the Spring Festival holiday on May 1 and 11 every year, and I work tirelessly and hard, which has been well received by my colleagues.

Third, pay attention to study and form a good habit of reading books and newspapers. Care about current politics and state affairs, so as to wake up and not lag behind the situation.

Fourth, observe labor discipline, and don't be absent from work. This year, I have left Man Qin, even surpassed Man Qin, and did some odd jobs.

In short, in recent years, I am loyal to my duties, loyal to my duties, law-abiding, honest and clean, and have achieved good results. He made his own contribution to education.

Chef's personal work summary report 5

Time flies, _ _ year is about to pass, and I am deeply touched. This is the eighth time that I have written the post of annual work summary. Prices in the whole Beijing market are rising rapidly, and personnel costs are also rising simultaneously. Thanks to the group's strong management training and everyone's concerted efforts in Qi Xin, the work in the same period has been improved compared with previous years. The main work is summarized as follows:

First, the kitchen management

1 and _ _ year kitchen personnel adjustment. Once, the deputy chefs of Zhongguancun Store and Yuanmingyuan Store were exchanged, and the other time was the preparation made by Xierqi Store in August. The personnel were completely adjusted, and the old ones brought the new ones. The director of Yuanmingyuan Store was transferred to Xi 'erqi, and a new director was added. The directors of other departments were brought to Beijing in 20__.

2. At the beginning of the year, the kitchen made a set of self-inspection work signature process for each department, which made all the original preparations incomplete and improved the kitchen obviously.

3. In the year of _ _ _, a store was under construction. Everyone ate fish and delivered fish directly, which made the boiled fish in the store reach 300,000 in January, achieving a historic breakthrough, while the gross profit of boiled fish was always controlled between 76% and 78%.

4. The kitchen is managed by one-minute positioning method, and the kitchen refrigerator and all goods are positioned. Wancheng Store and Madian Store have achieved good results under my influence.

5. Preparatory communication and comprehensive management training for the new opening of Shunyi Store. The kitchen actively participates in and studies the implementation, especially makes great efforts to manage the kitchen logistics. Staff quarters have been standardized and achieved good results. There is no one who does not praise the cleanliness of the kitchen and dormitory.

6. I studied various processes and passed three kitchen exams, two in-store organization and one group organization, which turned theory into practice.

7. The price has gone up too much. For example, in the kitchen, the original 3 yuan/kg of dried peppers rose to 10 yuan/kg, and peppers also rose to 25 yuan/kg. After the focus of the kitchen was adjusted, the gross profit of boiled fish was not affected.

Second, the problems in the kitchen

1, due to aging equipment, refrigeration and ventilation, maintenance and management costs are high, indicating that our kitchen needs to strengthen work awareness.

2. How to do a good job in employees' ideological work needs to be summarized and studied.

Not enough has been done to strengthen the learning atmosphere in the kitchen.

4. Strengthening the kitchen to prevent the loss of Chinese workers is not perfect.

Three. Ideas and work arrangements for next year

1. Recreate, train and manage the team through learning.

2. Effectively monitor and guide the kitchen and improve the execution in strict accordance with the standards.

3, through professional training and management, reasonable reserve chef technical force, reasonable introduction of novel dishes.

4. Safely maintain the kitchen environment, sanitation and equipment, and at the same time control costs and expenses.

5. Implement the monthly work plan and daily work log.

6. Communicate and manage yourself, others and the team.

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