Chef Fan's monthly summary report
Over the past year, through continuous exploration, enterprising, innovation and development, we have faced the competition and pressure in the market and helped each other in the same boat. We have always adhered to the core values of respecting guests, treating them with care and sincerity, aiming at striving for first-class, winning wide acclaim with good reputation and quality service, and driving the development of the entire hotel industry.
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, consciously obeying the arrangement of the leader, insisting on putting the overall situation first, and with the support of the leader, I successfully ended my work for one year. In order to better complete my work in the new year, I summarized the work of the previous year.
At work, I am the head of the cold dish group on the sixth floor. I cook in strict accordance with the canteen hygiene system, and earnestly implement the "May 4th" hygiene system. In the case of setting an example, lead the whole group to strictly enforce the food hygiene law, prevent "diseases 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; 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 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 worked hard to learn cultural, professional and technical knowledge. 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, stick together and do a good job in the kitchen.
While strictly demanding myself, I also fulfilled the duties of a team leader, often organizing team members to learn cooking techniques, ensuring the quality of each process and implementing the whole process quality management. 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 work of the class reasonably, strictly control the quality, color, fragrance and shape of the main and non-staple foods, point out that they do not meet the requirements, correct them in time, communicate with the team members frequently in life, master the thoughts and work of the class, set an example, lead the class to do a good job in the class, and ask for instructions and report in time when encountering difficulties or other circumstances.
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. The hotel will carry forward the past and make persistent efforts. Under the correct leadership of the Group, we will adhere to the development strategy, constantly improve ourselves, strive to complete the tasks of the Group, meet new challenges with confidence, achieve new goals, and make Jinyunlou Hotel bigger and stronger! I believe that there is no best, only better.
Chef Fan's monthly summary report
How time flies! These years are coming to an end, and I have been working in the canteen for a year and a half in a blink of an eye.
Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and stressed at work. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my future work can be better. My work for one year is summarized as follows.
First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out the problems in my work and making valuable suggestions, such as: the food is too salty, too oily and the color is deviated. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the "May 4th" hygiene system. Strictly implement the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, 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 change 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 operation room regularly every day, carefully wipe the floor and bowl ash of the restaurant, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment of the operation room.
During this year, I worked hard to learn culture, business and technology. 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, stick together and do a good job in the kitchen.
To sum up this year, I am diligent, earnest, hardworking and actively perform 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.
Monthly summary report of chef Fan Wensan
Looking back on the miles traveled in these decades, there are joys and sorrows, but more is pressure and responsibility. He joined the army in 1974, put on military uniform and became a cook three months later. 13. I have been commended by the army for many times, and I joined the China Producers' Party gloriously in the army. 1988, with the cooking skills I learned in the army, I joined Zhongnan Technical School, a large group with lively unity and strong cultural atmosphere. Thanks to the kindness of the school leaders, I was appointed as the monitor of the cooking class in the canteen, and I finished the task of dining for more than 1000 teachers and students every day.
People say that newborn calves are not afraid of tigers. That's what I was then. I didn't think so much, but I was preoccupied with the work assigned by the leaders. I serve more than 1000 students in the school, so the meals cooked in the canteen should not only meet the tastes of most people, but also be economical. On the basis of popular tastes, I used my brains to make radish, cabbage and tofu into various special dishes with different flavors. For example, Chinese cabbage can be used as an appetizer for Koreans, which is less sour and spicy. Chinese sauerkraut in the northeast can be used to kill pigs, and blood sausage in Sichuan can be made of Chinese cabbage. Tofu is used to make tender coriander with fragrant white clouds (the main ingredients are tofu, egg white and mushroom paste, and the soup is not put together with tofu), cheap fish is used to make hibiscus fish-flavored pills, and ordinary bean skin is used to make spicy qianzi several times than that in supermarkets. Deeply loved by students.
I also led the whole class to cook a birthday meal for the students on Sunday, carved a phoenix with wings with a knife, and served several special dishes. The students like it very much, and my colleagues and I are very happy. Of course, I didn't forget to do cost accounting, buy the best materials with the least money, so that teachers and students can eat well without spending a lot of money. In recent years, the catering industry has developed rapidly, and people have a new understanding of food. The diet that people long for is not only delicious food, but also has the functions of health care and dietotherapy. Therefore, we have introduced a series of dishes that nourish liver in spring, heart in summer, spleen and stomach in autumn and kidney in winter.
Diet and health are closely linked, which is well received by teachers and students of the school. Thanks to the efforts of the school leaders and all the canteen staff, our canteen was approved as the first A-class canteen in Yueyang City for 20__, which is a great affirmation and encouragement to our chefs, because it is what we have been looking forward to for many years!
Looking back, there are still many shortcomings in the road I have traveled. For example, I learned less business theory and didn't really settle down to study business. I know that chefs in the catering industry are constantly innovating now. If you don't study hard, you can't keep up with the wheels that fly forward. Therefore, I am willing to continue to shine in this position and make unreserved contributions to society.
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