Chef's personal annual work summary (6 summaries)

? We have been in the company for some time. According to the instructions of the company leaders, we need to summarize the chef's work. Summary is a comprehensive inspection and analysis of our own work as chefs. By summing up, we can learn lessons and avoid detours. Are you worried about writing a summary of the chef's work? The following is a summary of the chef's personal annual work (6 in total) that I collected for you. I hope I can help you. Please keep it.

Summary of chef's personal annual work report (6 summaries) (1)? Hello everyone! With the celebration of Christmas and the smell of New Year's Day, the bell of xxx is about to ring. I wish you all a happy new year and a happy work! Looking back on xxx, with your support and the support of my colleagues, I, a chef, set an example by uniting and leading the canteen staff with high standards and strict requirements, providing customers with exquisite dishes and excellent services; Be diligent and conscientious for the economic and social benefits of the canteen. The work of the past year is summarized as follows:

? First, the operation:

? With your help, I came up with a better business plan. Such as: consumer physiology, introducing green food and wild food; Special dishes are served in places with unique seasonal raw materials. Wait a minute.

? Second, the handle:

? People-oriented, educate my employees about the situation and quality, train them in cooking every day, and often encourage them to take their work as a career. Through hard work, the overall quality of employees can be improved, such as paying attention to gfd and observing kitchen rules and regulations; Some employees even began to ponder new recipes. Now, a new, high-quality, efficient and innovative team.

? Third, quality:

? The quality of dishes is the key competitiveness for the survival and development of canteens. Chef, I strictly control quality. For each dish, the feeding standard and production procedure list are formulated, and there are standards when cooking, and the color, fragrance and taste of each dish are stable; Feedback the opinions of front office staff and guests, summarize daily production problems in daily meetings and improve them; I often update the menu, use my head, think of ways and make changes so that repeat customers can taste new flavors every time.

? Fourth, health:

? The Food Hygiene and Safety Law pays special attention to food hygiene and safety, and handles all aspects of food processing well. According to the regulations, every employee will not check his own sanitary area; It is stipulated that food raw materials should be stored separately and kitchen utensils should be placed in a fixed position; The temperature and humidity of raw material storage places such as kitchens, fresh-keeping cabinets and freezers are also measured. Do everything possible to ensure food hygiene and safety and prevent customers from food poisoning and unnecessary consequences.

? V. Costs:

? In the case of food quality, reducing costs and benefiting customers is the pursuit. Chef, I also summed up new ways to reduce costs. Such as: inventory status, resolutely first-in first-out principle, as soon as possible to sell raw materials with long inventory; Research and manufacture cost-free dishes, and make the remaining raw materials of the main course into tray dishes to reduce costs; Let every employee know the unit price of raw materials used, estimate the value of raw materials used every day, control the cost to every employee, so that all kitchen employees can cost, so as to maximize the benefits.

? To sum up, in this year, the team's efforts were all handled in the kitchen operation; In food innovation, food quality, cost control, staff quality and so on. Of course, it is, for example, affected by swine flu and the financial crisis, the taste and grade of consumers' meals have declined, which has affected their annual income. However, in the face of force majeure, it is necessary to study and manufacture inexpensive delicacies to attract customers and maximize annual income, so as to turn crises into opportunities. From the incident, I also deeply felt that my work was challenging and innovative. After that, I will lead my team to challenge, be brave in innovation and make more exquisite dishes.

? When we bid farewell to the old and welcome the new, we will improve our working ideas, examine new dishes and innovate dishes on the basis of xxx years, in order to pursue economic and social benefits in xxx years.

? The Shanghai World Expo will bring another development opportunity. At the same time, the increasing number of surrounding restaurants and restaurants has also made the competition in the catering industry in xxx years fierce. I believe that with the help of you and your colleagues, our team can seize the opportunity, meet the challenge and move towards a fruitful xxx!

?

Summary of chef's personal annual work report (6 summaries) (2)? Looking back on 20xx, with the support of leaders and colleagues, as a chef, I always adhere to lead by 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:

? First, the operation:

? Under the guidance of the leader, I brainstormed and worked out a more 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, combined with the actual situation of employees, I regularly give targeted cooking training to 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.

? 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, 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.

? V. Costs:

? Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always our important goal. 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, thus achieving efficiency.

? 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.

? When we bid farewell to the old and welcome the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20xx. At the same time, we should improve our working ideas, investigate new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in 20xx.

? 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 fruitful 20xx!

Summary of chef's personal annual work report (6 summaries) (3)? 20xx years passed quickly. When we greet the New Year, we sum up the past 20xx years. Looking forward to a promising 20xx year, I have accumulated some experience in my new job since I joined the company. My attitude is very important in my work. I must be passionate about my work and keep smiling in the sun, which can bring people closer together. Positive thinking, peaceful mentality and sufficient motivation can promote progress and work smoothly.

? In order to make myself have a new starting point in the new year's work, I keep summing up my studies! In the past year, as a foreman, I basically spent every day running around the scene and between floors. Although it is very hard, it is very fulfilling in retrospect. First of all, I want to say a word to myself and my colleagues for their work in this year: hard work! Say thank you for the success and failure of this year! Thank me for my joy in success and cherish the inspiration I got in failure. Thank you very much for your trust. Over the past year, under the care and criticism of the leaders, I have cooperated with all kinds of work and faithfully performed my duties in the position of foreman. The coexistence of hard work and tears also made me see my own shortcomings. At the same time, it also changed me a lot and thought a lot. These changes are all accumulated unconsciously. Those working days in the past were full of passion, tears and even struggles. With the guidance of old employees and the help of colleagues, I learned how to do my job well.

? 20xx years are about to pass. Facing the work of 20xx, I would like to talk about my own efforts for the work from a personal point of view: dedicated people should devote themselves to their work seriously, devoutly and wholeheartedly, which I deeply realized from my teacher, Mr. Lu. He is always full of energy and enthusiasm, devoted to his work, conscientious, and stuck to his work philosophy. No matter whether it is cold or hot, he always sticks to the quality inspection post, never relaxes and never neglects. In terms of quality control, I always take pains to give technical explanations to batches of workers, send them away in batches, and so on, and I am deeply touched every time. I saw my own shortcomings from him, which is also an improvement. Any change is difficult for a person. Compared with my own attitude and thoughts, Master Lu has changed a lot. Sometimes I have tried to change some attitudes, ways or concepts according to the new work path put forward and suggested by my old colleagues. For example: cooperation with various departments and colleagues, adoption of workflow and methods, etc. First, remind yourself to understand the first step of the problem, and then take action. Remind yourself what you are doing in action, ask yourself whether you are doing it right, whether you are doing it in place, and how to do it better. This is a continuous work, and there is no room for negligence.

? Through this year, I realized the strength of the team and the lack of self. I want to change some of my original working methods and ask myself to achieve my best with the help of the team. Sometimes I am silently observing my words and deeds, observing myself like a bystander. These are not in my previous work experience. My job has many advantages, but I still need to improve. For example: I have strong communication skills! The most important thing between people is sincerity, mutual understanding and peaceful communication. The key is whether you can impress each other with sincerity and make them accept it. I believe this sentence is correct. I used to think that communication with colleagues could be smooth, friendly and sincere, but I didn't seriously think about the diversity of colleagues' mentality. After a year's work, I found that my colleagues are psychologically uncertain, especially when there are differences at work, they will hesitate to think about their own ideas. At this time, communication is needed to achieve mutual understanding and support. However, I have not done enough in this regard. My way of communication is more direct. I think this has something to do with my shallow professional experience and personal character. Personally, I prefer direct communication, and I am not good at expressing my wishes and work ideas in a roundabout way. In the future work, I want to strengthen my communication skills, express my ideas appropriately, let the other party accept them happily, and finish my work better and better in time!

? 20xx has experienced a lot. Finally, thank the leaders for giving me this opportunity to speak freely and give me high hopes. In the new year, I will be more passionate and responsible for my work.

? It is a very happy thing to warm others, drive others, and let others pay attention to themselves ... thanks to all my colleagues who helped me get here step by step!

Summary of chef's personal annual work report (6 summaries) (4)? Dear leaders:

? Hello everyone!

? On the eve of 20xx, first of all, I wish you a happy New Year, smooth work and all your wishes come true! Looking back on the past year, with the guidance of leaders and the support of colleagues, our canteen has successfully completed various tasks, including reaching the standard smoothly. As a chef, I would like to express my heartfelt thanks to all of you, and thank the leaders and comrades for their unremitting support. Through mutual help, all the work can be carried out smoothly. In my work, I always adhere to lead by example, high standards and strict requirements, unite and lead the canteen staff to provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the canteen, we are 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 special dishes and so on.

? Second, management: people-oriented, I combine the actual situation of employees to strengthen quality education, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by kitchen rules and regulations; Some employees even began to ponder new recipes themselves. 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 canteens. As a chef, I strictly control the quality. 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 front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.

? 4. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always our important goal. 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.

? V. Hygiene: Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, 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, we still have some shortcomings. For example, due to the impact of influenza A1N1and the financial crisis, the taste and grade of consumers' meals have declined, which has affected our annual income to some extent. However, in the face of force majeure, we need to develop more affordable food to attract customers and maximize annual income, so as to achieve a good effect of turning crisis into opportunity. 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.

? Niu Gensheng once said: The world lacks not discovery, but thinking after discovery. I don't think we will make that mistake, at least we should put an end to similar mistakes. In the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control, at the same time, improve our working ideas, inspect new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in 20xx.

Summary of chef's personal annual work report (6 summaries) (5 copies)? _ _ has become history. In the past year, I thanked all the leaders for their guidance and colleagues for their support. As a chef, I will definitely set an example in my future work, be strict with myself, lead our team to provide services for guests and make up for the shortcomings we found. The following is a summary of my work:

? One. The ideological status of employees

? 1. At present, the kitchen workers in our department have no ideological fluctuations.

? 2. The leader raised his salary for the second time this year, and everyone was satisfied, which promoted the workers' work products and stabilized the employee flow.

? Most employees think that their abilities can be brought into full play, and this job is suitable for them.

? Two. personnel management

? 1, professional skills assessment, survival of the fittest, please come in and go out and have regular training to improve employees' business skills and professionalism. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

? Kitchen workers have been adjusted many times this year. The principle of adjustment is to use the old and new flexibly and improve the skills of kitchen workers.

? Three. As far as the quality of dishes is concerned.

? The four-level check system and the one-level negative check system are adopted, that is, the chef of the side dish checks, the chef of the stove checks, and the waiter checks, and has the right to return the goods if there is any problem. Otherwise, everyone should bear the corresponding responsibilities, formulate the operation process and feeding standard of dishes and implement them.

? Four. Cost aspect

? First of all, master the first-in-first-out principle of inventory execution.

? In the design of dishes, we should satisfy the guests, be economical and practical, and be worth the money.

? Five. In terms of food hygiene and safety, fire safety

? 1, strictly implement the Food Hygiene Law and do a good job in kitchen hygiene and safety.

? 2, strictly implement the standard operating procedures, to prevent all kinds of accidents, to achieve safety in production, alarm bells ringing.

? Six. Problems in the kitchen

? 1. The stainless steel protective frame in the kitchen gutter needs to be replaced due to aging. Although it is a small detail problem after a long time, it may cause an accident.

? 2. The boys' dormitory needs to be waterproof when it leaks rain.

? Most kitchen door handles have been damaged and need to be replaced.

? 4. Some employees have poor foundation and poor reception ability, which brings some pressure to their work.

? Seven. _ _ Dining situation

? Received four large-scale meetings.

? Chinese food receives about 200 tables of guests every month.

? Eight. Assumption and work arrangement for _ _ years.

? Our team should continue to strengthen management, quality and hygiene control and cost control on the basis of _ _ _, and at the same time improve working ideas, examine new dishes and accelerate dish innovation. Continue to strengthen skills training and increase the team's combat effectiveness. Strive for every dish to meet customer requirements!

Summary of chef's personal annual work report (6 articles) (6 articles)? With the support of leaders and colleagues, as a chef, I always adhere to lead by 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:

? First, business.

? Under the guidance of the leader, I brainstormed and worked out a more 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, combined with the actual situation of employees, I regularly give targeted cooking training to 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 by themselves. At this moment, 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.

? 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, 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.

? Fifth, the cost.

? On the premise of ensuring the quality of dishes, reducing costs and benefiting customers is always our important goal. 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 the raw materials he uses, and estimate the value of the raw materials he uses every day, so as to implement the 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 lead my team to constantly understand the challenges, be brave in innovation and make more exquisite dishes.