I have been working as a chef since I transferred from 19XX to Anhui Tongling Shipping Company Guest House. I have always loved this line, and I can work hard and learn the skills of chefs. Under the guidance of company leaders and the support of my colleagues, as a chef, I always adhere to lead by example, with high standards and strict requirements, unite my colleagues around me and provide customers with exquisite dishes and quality services. In order to realize the economic and social benefits of the company, make due contributions. I summarize my specific work as a chef 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. Wait a minute.

Second, management: people-oriented, I combine the actual situation of other colleagues and employees to strengthen quality education, conduct targeted cooking training for relevant 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.

Third, quality: the quality of dishes is the core competitiveness of the survival and development of canteens. As the main person in charge of the kitchen, I strictly control the quality. We have worked out the feeding standard and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standard to ensure the stability of color, fragrance 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.

Health: 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 must be responsible for his own health.

The health district is responsible for it, and I will check it from time to time; 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.

5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. 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.

To sum up, through the concerted efforts of Qi Xin, 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, with the continuous progress of society and the influence of economic environment, the taste and grade of consumers' dining have improved, 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 continue to accept challenges, be brave in innovation and make more exquisite dishes.

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Year 65438+ February 65438+ March

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