Work summary is to review our past work and find out the shortcomings so as to correct them in the future. The following are three short articles about the chef's personal work summary that I collected. Welcome to read the reference!

Summary of Chef's Personal Work (1) I was born in XXXX month, and started to work on 19XX month. After I was born, I worked as a school logistics manager in Yizhang No.6 Middle School, engaged in cooking in the canteen. Because of his good cooking skills, he performed well in all aspects. In June, he was transferred to the Yizhang County Education Bureau, 199X, in charge of the canteen of the bureau. February 199865438 passed the examination and was rated as a senior cook in China. 199X month, went to Changsha to take the provincial chef exam and obtained the first-class chef. Looking back, the work is summarized as follows:

First, politically and ideologically.

I earnestly study the Party's line, principles and policies, and the Deng Xiaoping Theory, educational principles and policies of the Party and the country, and constantly improve my ideological quality and political theory level. 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 served as the director of the bureau's canteen and the cooking work of 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 in Hunan and northern Guangdong, constantly improve my knife skills and cooking skills, and compile multiple sets of special recipes, 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. First, the raw materials of a good canteen should be purchased. Not afraid to travel, not afraid to enter the market, not afraid to 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. The second is to 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 in hospitality for the bureau. The third is to ensure the regular supply of meals and boiled water on time. Usually get up early and be greedy for the dark, even on Sunday, and make logistical preparations for next week. Starting from 1992, I personally organized the annual education administrative work conference sponsored by the Education Bureau, the monthly education administrative conference, the annual basketball match between the teaching staff and middle school students, and the meals and receptions of the relevant staff going up and down. I have never been afraid of hardship or fatigue, nor have I neglected my duties or made mistakes. Because of the distinctive features of canteen work, it has been well received by city and county leaders and other departments, ensuring the normal operation of the bureau. In the annual appraisal from 1999 to 2002, he was rated as an advanced worker by the Education Bureau.

While doing my job well, I also actively participate in the work of the centers of the county education bureau, such as the college entrance examination, senior high school entrance examination, senior high school entrance examination and self-taught examination over the years, and the annual "May 1" and "Eleventh" Spring Festival holidays, including the night shift during the SARS period this year. I worked tirelessly and worked hard, and I was well received by my comrades.

Third, pay attention to study and form a good habit of reading books and newspapers.

Care about current affairs and politics, pay attention to national affairs, be clear-headed and not lag behind the situation.

Fourth, observe labor discipline, and don't be absent from work.

This year, I went out of 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.

Summary of Chef's Personal Work (2) How Time flies? In a blink of an eye, at the end of * * *, there are laughter and quarrels, happiness and troubles, and more 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, striving to improve my ability in all aspects, so that I can adapt myself to the situation of today's social education development more quickly, be brave in dissecting myself, dissecting myself, facing myself squarely and improving my quality. In the study of "kitchen administrative goal", we can deeply understand the connotation of "kitchen administrative goal", actively cooperate with superiors and make good use of teachers' communication.

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 the first time I have worked in a private hotel, and it is also the first private hotel I have entered. The first time should teach 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.

When I came, I just came with a try. I thought it was inappropriate and left. It's nothing. I didn't know it was right to choose here until I came here, so I gave up the idea of leaving. When I first arrived, the staff who cooked side dishes were not very adaptable, not very active and inefficient. Neither the boss nor the chef blamed me, but said they were not sure to arrange it in 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.

* * * is about to pass, and I will enter * * with the experience and lessons of this year. I will carry forward my advantages, correct my shortcomings bit by bit, do my duty, learn management skills, contribute my strength 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.

The catering industry will have a better tomorrow!

Summary of Chef's Personal Work (3) I have been working in XX 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 practice by yourself, think more about why, take notes frequently and be good at summing up. Form a learning-practicing-learning-practicing routine. Cultivate the habit of hard work, do it with your heart, be diligent in thinking, and be good at using overall planning methods. To be correct, every time you do it, it will be 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, track them in time, and make progress every day. Over time, it means making great progress and persisting.

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 products from other places and think more about why. If you want to have rich baking materials from Taiwan Province, Japan and France, you can look at them and enrich them.

The structure of knowledge, and some masters have their direct stores here, personalized and delivered products are excellent places for us to learn.

Related reading: professional requirements of chefs

Cultural requirements

Learning to be a chef requires certain cultural knowledge, tolerance and judgment. To learn cooking, you can apply for the relevant cooking school, or you can go directly to the catering service place with the chef.

moral conduct

The moral quality of a chef refers to his level and accomplishment in political thought and moral quality.

As a chef in socialist China, in addition to the basic ideological and moral qualities of patriotism, love for the party and love for the people, according to the particularity of the cooking profession, the following points should be put forward in particular: First, the spirit of serving the people wholeheartedly; Second, the professionalism of loving one's job; Third, the spirit of loving the collective and the enterprise; The fourth is a firm concept of the legal system.

Physical condition

As the saying goes: "Old Yin and Yang, few cooks." Chef's job is an intensive labor. To be a qualified chef, you must first have a healthy body in terms of physical quality. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting or cooking, it requires a lot of physical strength. You can't bear it without a healthy constitution. In addition, chefs should have strong endurance. The job of a chef is different from ordinary work. People often go to work before and leave work after. Eat in front of people and behind them. Sometimes even business is too busy to eat a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the fumigation of oil smoke and so on. The characteristics of this kind of professional labor require chefs to have strong endurance. Some people summarize this tolerant image as "four gains", that is, full, hungry, hot and cold. Third, chefs should be quick-thinking and energetic. Once the kitchen work begins, it presents a state of high tension. Especially when the business volume is large, it is particularly different. When guests order food or order a banquet, the chef will respond immediately and cook with the dishes. In addition, in the process of making, some dishes need to be cooked in a hurry, such as cooking. These dishes usually require

To complete a series of operating procedures in a short time, chefs need to be quick-thinking, skilled and energetic.

Professional quality

The professional quality of a chef includes many contents, the most important of which is to have superb skills. Specifically, as a qualified chef, he has better knives, a proper grasp of the heat, and accurate and delicious seasonings. We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern cooking science such as nutrition and hygiene, understand the cooking culture and history of the motherland, and understand some folk etiquette knowledge. Must have a certain aesthetic quality and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, have certain organizational management ability and flexible use of 5S.

Work taboo

One: No spitting, no littering, and the work area is clean and tidy.

Two: dress neatly, wear work clothes and hats correctly, and maintain personal hygiene at all times.

Three: don't waste raw materials, separate raw and cooked, and avoid frying spoons and tasting.

Smoking is forbidden in the kitchen.

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