厨师英文自我评价1 ShanxiXinfeiEnergyInvestmentGroupCo.,Ltd.securitytechnologytrainingcentertimeflies,asthe下面是小编为大家整理的厨师英文自我评价,菁选3篇,供大家参考。
厨师英文自我评价1
Shanxi Xinfei Energy Investment Group Co., Ltd. security technology training center time flies, as the post since the post, in the busy unknowingly six months time has passed. Looking back on the past six months, I would like to thank all the leaders for their guidance and help in their work. I would like to thank all my colleagues for their consistent support of my work. I will work in the future adhere to set an example, strict demands on themselves, do their jobs, improve the management of service levels. In order to better complete the future work, I work on the trial period were summarized.
First, consciously study the spirit of the party, armed with advanced political ideas.
For more than half a year, I have always insisted on studying Marxism-Leninism and participated in the training courses for party activists organized by the County Party Committee in July. Through training, I have benefited greatly. I have learned how to use dialectical materialism and historical materialism to *yze and observe things. , Adhere to the truth. Adhere to the correct outlook on the world, life, values, with the correct world outlook, outlook on life, values, guide their own learning, work and life practice, and actively build a solid ideological defense. I love the motherland, support the party line, loyal to the development of enterprises. Although he is only an ordinary long, but the work proactive, hard work, defying hardship, due diligence, and strive to do anything in the ordinary work of the contribution.
Second, strengthen the guidance of education, improve staff quality.
In strict accordance with the company"s rules and regulations, in addition to the daily morning meeting in the deployment of the day"s work, the formation of a learning company to understand the principles and policies of the atmosphere, so that we imperceptibly develop a good habit of abiding by the system ; Combined with the actual situation of the staff to strengthen their targeted culinary training, and often inspire them to work as their own careers. After my efforts and active cooperation, the overall quality of the kitchen staff to improve, to com* with the company and the kitchen rules and regulations, to maintain good personal hygiene and instrumentation, cooking techniques into the kitchen staff a conscious behavior, a "unity , Efficient, harmonious and innovative "team of basic shape.
Third, a positive response to the company"s internal control system, strengthen the daily management, eliminate no waste. Training Center in addition to the respective mine-related training students to eat, but also bear the text printed Branch, Internet companies, machinery department, the center accommodation, the relevant leadership and chairman of the external reception work. With the increase of personnel, the daily consumption is gradually increasing, how to ensure the health and delicious dishes to control the cost of the case, we have always been an important goal. As the chef, I am through long-term practice to explore, sum up some ways to reduce costs.Strict implementation of the fine management, the rational allocation of tasks, the cost control implemented to each employee who, in order to achieve the purpose of the implementation of the principle of "first-in-first-out" So that all kitchen staff are concerned about costs, control costs, completely eliminate no waste.
Fourth, strengthen health management, implementation of fire protection requirements. Strict implementation of the "Food Sanitation Law", to com* with the restaurant health system to prevent "disease from the mouth," to prevent food contamination and harmful substances on the dangers of dining, to protect everyone"s health.Food and sundries drug isolation, food and natural ice isolation; cooking utensils implement the "four cross the border": a wash, two brush, three red, disinfection; the same time, Environmental sanitation to take "four fixed" approach: people, set things, set time, set the quality; dicing lump sum, responsibility to the people. Personal hygiene to wash hands, cut nails; ground bath, barber; frequently changing overalls. Place the food cabinets, shelf time to keep clean, no mildew spot, the mouse track. Daily operation of the stove and wash the ground regularly, carefully wipe the restaurant floor and tables and chairs, to ensure strict operation between the ground, doors and windows, and the surrounding environmental health. Through our perseverance and efforts, in September the county food hygiene supervision and inspection, our work has been affirmed by the inspection staff, food service food safety rating was rated as "excellent." Fire work, kitchen work has always been one of the priorities. In order to implement the fire protection requirements, all employees must be required to "fire away from the fire, electricity off, gas off"; also from time to time to check the kitchen gas pipeline to prevent leakage caused by fire accidents, often check all kinds of electrical power Line, to prevent running power leakage caused by various types of fire or electric shock safety incidents. We strictly in accordance with the requirements to ensure food safety and fire safety, safety and economic operation of the company to provide due protection.
Recalling the past six months, in our joint efforts, we in the kitchen integrated management, staff quality, food quality, health and safety, cost control, and achieved certain results. But there are also some shortcomings: for example, some staff attitude is not enthusiastic, the kitchen management system has not yet formed. So in the future work, the need for further education and training, quality health and safety control and cost control. Obey the leadership, unity of staff, make up for deficiencies, so that the Group Training Center catering service level to a new level.
厨师英文自我评价2
1, the work of a certain sense of responsibility, strict requirements on their own, talk about health and colleagues to live in harmony, communication skills. Like to explore new varieties of cuisine, so that color, smell, taste, type of place in place to control costs Have a certain capacity, do not exceed the scope of the variety can do the dishes out to do better by colleagues and guests favor by the boss"s recognition with strong ability to have canteen management, food management work experience, familiar with Canteen management of the relevant work processes, hotel or large enterprise logistics management experience;
2, has many years of planning experience, the successful planning of the four star famous hotels and hotels around the opening and achieved success. Good seafood Ganguo series, paper pot series, iron series, Shi Guo series. Casserole series, tile series, wood poke series, fried series, and so on, a reasonable mix of raw materials nutrition, color, smell, taste and taste, so that customers of the goods for the aftertaste.
厨师英文自我评价3
I cook a number of high-end restaurants and large enterprises canteen, a wealth of cooking experience and management experience, understand the overall operation of the kitchen posts, and post work arrangements, according to the price of vegetables to control costs, to make the best use, Good at Cantonese cuisine, followed by Sichuan, Hunan, steaming, stew, stew, fried and so on. Can independently complete the purchase of raw materials to finished dishes from the work. Cantonese dishes taste, salty sweet, slightly spicy, pay attention to fresh spicy Xiangcong crisp, the choice of material wide-odd odd complex, birds and animals snake worms can be into the dishes.
I learned from the long, innovative, flexible use, with the needs of the guests to go route, the introduction of safety, health, nutrition, key health, delicious dishes, I served as the hotel chef, responsible for luxury dishes produced, responsible for Guide the kitchen work to ensure quality, the emergence of the kitchen note of the various problems, so that the entire production department of normal operation. Responsible for the adoption of customer feedback, to timely improvement and mediation work. Responsible for the development of new dishes.
I am optimistic and confident, love cooking, "not the best, only better," the pursuit of modern kitchen pioneer. Safety, health, nutrition, health, delicious dishes pioneer.
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