The chef's personal work experience is very brief. Fan Wenfei once, and another year passed unconsciously. Looking back, it is summarized as follows:
First, politically and ideologically.
I can take an active part in political study, care about state affairs, seriously study the spirit of the 17th National Congress, constantly improve the level of political theory, abide by laws and regulations and various rules and regulations of kindergartens, obey the arrangement of leaders, and do my job wholeheartedly. I can unite and cooperate with my colleagues at work, establish the idea of serving teachers and children wholeheartedly, and finish all the work seriously. Although I am only a cook in kindergarten, I never think I am different from others. I always do a good job in canteen management with my own practical actions to ensure that teachers and children have nutritious meals every meal.
Second, at work.
I am the person in charge of food procurement and canteen cooking in kindergarten. First of all, I strictly regulate the operation and carry out disinfection production to ensure the safety of children's drinking water and diet. Usually pay attention to set an example in operation, save water, electricity, fuel, spices, do not turn on unmanned lights, turn off faucets in time, put an end to all waste phenomena, and at the same time urge other staff to operate in strict accordance with the norms and strictly implement disinfection production to ensure the safety of children's diet and drinking water. Secondly, in practice, I constantly explore how to match different dishes according to teachers' tastes and children's nutrition, so that they can all eat sweet and delicious meals. In the process of purchasing food, I strictly control the purchased canteen raw materials, not afraid of hard work, shop around, buy all kinds of nutritious food raw materials, ensure good quality and low price, and resolutely put an end to unqualified food entering the canteen. Finally, I also do a good job in cleaning the canteen and the contract area, so that I can sweep a little every day and a lot every Monday, and all kinds of items are placed neatly and orderly. While doing my job well, I also actively participated in all kinds of study and duty work in kindergarten, and worked tirelessly to do everything the leaders told me.
Third, I don't do private work during working hours this year, and I have no selfishness.
Take good care of things, handle them carefully, pay attention to civilized language when speaking at ordinary times, and communicate softly. I also abide by labor discipline, do not miss work, actively participate in some temporary surprise work, and can successfully complete the task.
In short, in recent years, I have been loyal to my duties, conscientious, law-abiding, honest and clean, and achieved good results, making my own contribution to making everyone feel more at ease.
The chef's personal work experience is very brief. With the pace of the clock, 20xx years will soon pass. Looking back on the past year, I would like to thank all the leaders for their guidance and help in my work and 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 considered 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, try my best to provide convenience for everyone, and make eating in the canteen feel at home. In order to better complete my work in the new year, I summarized the work of the previous year.
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, combine the actual characteristics of my work, and use my spare time to study selectively, so as to further enhance party member's consciousness and the concept of serving the people through study.
Second, 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 work on time, ensure that meals are served on time, abide by labor discipline and canteen rules and regulations, 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, and the fried dishes are delicious and salty.
Moderate, but also listened carefully to the opinions of the dining staff, summed up the shortcomings, and improved 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 "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure everyone's health. 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. 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.
The chef's personal work experience is very brief. Fan Wensan's one-year period immediately ended with the rotation of the earth. During this year, he received the training of the national four-level nutritionist, communicated with nutritionists all over the country in xx and xx, and studied face-to-face with domestic scientists, and achieved substantial results. In the kitchen, learn the basic knowledge of cooking workflow and catering with the masters, and discuss the shortcomings in the work with colleagues.
In 20xx years, I have taken the initiative to communicate with others in my personal contacts, and I am also willing to communicate with others my inner feelings and thoughts on a certain issue. In practice, I am familiar with every workflow and work details. The working speed has been obviously improved compared with the previous year. At the same time, it also brings some shortcomings in work, such as: lack of the same language in interpersonal relationships, lack of bright spots to attract others, attention to details in work, and further strengthening of coping ability. In practice, we need to take courage and courage to break through and stay at the original work level. Looking forward to 20xx, for individuals, the following measures are formulated to solve the shortcomings in this year's work:
I. Food and personal hygiene
Food safety is a topic of concern to Chinese people at present, and it is a chef's unshirkable responsibility to do a good job in food safety and hygiene. In 20xx, food hygiene, tableware hygiene and food storage will be implemented according to certain work requirements. As for the sanitary contract area of the kitchen, I will take concrete measures to keep it clean and tidy.
In terms of personal hygiene, develop good living habits, cultivate one's own physical quality, and achieve "four diligence": shampoo, haircut, bath and manicure. On this basis, we should wash our hands and wash our clothes frequently. The positive interaction between personal hygiene and food hygiene is helpful to reduce the risk rate of food safety problems. Help to improve the image and quality of the department. It is helpful to promote the development of food safety in China in a scientific and healthy direction.
Second, the actual operation work
The production of dishes is the most important thing in the actual operation, ensuring that the weight, quantity and quality of dishes are determined according to the work requirements, ensuring that the dishes are smooth and not chaotic, and the dishes are produced in the correct order. Ensure that there are not many seasonings, but a lot, so as to meet the needs of chefs. The picking time is controlled within a certain range and can be completed at one time. During the big order period, the delivery is more than usual, and in the off-season, the inventory should be kept in the usual state. While ensuring that small ingredients meet the needs of chefs, it is necessary to maintain the freshness of small ingredients.
Next year, I will go deep into the grassroots to learn some basic cooking techniques, integrate my usual learning ideas and knowledge, and share them with you.
Third, interpersonal relationships.
When I studied nutrition this year, I neglected the establishment of good interpersonal relationships. This is my regret in my work this year, and this regret was solved in 20xx years.
In the process of side dishes, it is still necessary to avoid differences of opinion with the master. Then we must grasp a basic principle of dealing with problems: "solve problems first, then investigate the responsibility, don't care, don't complain, find problems in time and deal with them in time." In terms of interpersonal communication outside work, we should make a breakthrough on the original basis and actively establish a good interpersonal communication platform:
Achievement sharing: I am willing to share some common topics and some good ingredients with you. Actively communicate and discuss medical care.
Hobbies: I will cultivate the same hobbies as you, such as singing, traveling, shopping, dressing up and sports activities.
Outdoor activities: I will exchange dinner with you and invite my old colleagues to my hometown.
20xx is a year of both achievements and regrets. I realized the first step of my ideal success: I was trained by teachers and helped by leaders. I will thank them with practical actions and use the knowledge I have learned to solve my own problems-interpersonal problems, which are the problems I left behind this year.
I believe that 20xx is a year in which I will show my talents. After class, I will actively communicate with teachers and help them solve real problems. I believe I will perform better next year and make a major breakthrough on the original good foundation!
The chef's personal work experience is very brief. Since he entered the school, Fan dare not say that he has made a little progress under the patient teaching of Mr. Liao and Mr. Yang, but he admits that he has a glimpse of the door. The following are some experiences and insights:
First, diligent study and hard practice are the basic conditions for successful cooking.
Chef is one of the few industries in today's society that can make up for mistakes diligently. Sometimes, no matter how hard you try, you may not succeed in other industries. For example, an electrician, you don't have the opportunity to enter various field environments. No matter how hard you study and work, you will never make progress. Another example is scientific research. Without input and projects, there is no hope of success. There is no relationship between commerce and trade. No matter how hard you work, you may lose everything. And the chef, success only needs one basic condition, that is diligence! Specializing in knife work, dishes, red cases and white cases, practicing any one of them is bound to pay off.
Second, for students, if they want to be good chefs, they must understand and implement the meaning of the word "teacher".
My understanding is that teachers participate in the management and implementation of the work platform. Teacher Yang told many cases in the lecture. For example, an excellent chef can clearly know what raw materials are still stored in the refrigerator, where they are kept and when they were bought, even if he stands on the chopping block. It is common that some chefs can't find raw materials when preparing dishes, clean the refrigerator for a while, and throw in a lot of useless garbage for a while. In fact, many chefs began to rummage around for raw materials after introducing the menu into the kitchen. The chef pays great attention to details, and even the "handy" folding method-a rag has a set of rules. Because they understand that only by doing every detail well can the whole thing be done well. Let's take a look at some of our chefs, scratching casually and turning the rag into a "universal cloth" stained with oil and water. The size of the seasoning jar and the size of the feeding head, a good chef will clean it carefully every day after work and make up the missing materials in time. The average chef will put off these things until the next morning. After work, I run faster than anyone.
Third, cost awareness and innovative learning awareness.
Cost-conscious chefs are welcome everywhere. Even if there are only leftovers in his hand, he can make popular dishes, such as rabbit skull, duck chin, goose wings and treasures in his hand. These are typical examples. Teachers often emphasize that things discarded by others, such as eel bones, fish bones and fish mouths, are the best food when cooked. Taking the initiative to consider the boss, saving costs and creating profits is a win-win result for customers, operators and chefs. A chef with good study habits always carries a small notebook in his bag, remembering his own experience, raw material formula and so on. Because they know that even a good memory is not as reliable as writing in a notebook. Dedicated chefs spend the most time studying outside working hours. Whether it's friends gathering, eating out, business trip or traveling? Pay attention to new cooking information anytime and anywhere. Such chefs are often good at learning and thinking, and they can create innovative dishes by learning from others. But at present, most chefs' innovations are based on "cloning". But how can these people who spend most of their time drinking, playing cards and playing games clone other people's dishes?
Fourth, don't be afraid of trouble and take every job seriously.
The same is cooking, but some chefs only pursue superficial skills-the raw materials covered on the surface are neat in size and uniform in thickness, while the raw materials at the bottom are different, either slag or heavy. Anyway, it depends on whether you like it or not. When you see the chef in charge of cooking, it's different. Even take the leftovers seriously and make the dishes look the same. When most chefs kill fish, they throw the fish to the ground with a bang, then pick it up conveniently, scrape off the scales with three or five knives and gut it. But when a good cook kills fish, he will carefully press the fish on the chopping board, carefully transport the knife from behind the chin, make a cut, and then put the fish back in the clear water basin to swim and bleed. The purpose of such a complicated bloodletting procedure is to make the fish white and tender, and also to remove the fishy smell to the maximum extent.
As a trainee, you may not be as skilled as other chefs at present, remember many dishes and have a thorough understanding of cooking culture, but we should also take these aspects seriously at every stage of the chef, and I believe we will certainly reap the greatest wealth in life.