The year-end summary of the pastry shop is 1, and more than half of the 20xx years have passed quickly. It's been half a year since I came out to work, and time passes too fast. I feel too much at work. First, from the perspective of network management, I am proficient in this field, and I can basically solve the problems I encounter, but there are too many computer problems. In fact, my work in this area has summed up two points, that is, we must use our brains more and think a little, and we may be able to figure it out. The second experience is very important, very important. After solving a problem for the first time, you must think again. For the first time, I will take three minutes to understand and one minute to think. Then I had experience. The second time I tried to solve the problem in fifty seconds, and the third time I didn't have to solve it myself.
Call colleagues directly and tell them how to solve it, so that it will be effective. In addition, there is too much business work to sum up. First, every day is a new beginning, every week is a new beginning, and every month is a new beginning. Everything we do in business is new, new customers, new products, new ways of communication, too many new ways. Different customers, different people and different products say different things. Persuade different customers in different ways. I also face too much competition and struggle every day. Peer-to-peer competition, customer-to-customer competition and colleague-to-colleague competition. If you compete with your goals, you will fail and be embarrassed if you don't work hard for a day. Only when you have made achievements can you have the right to speak and the right to speak. If you can't make achievements, you can only suffer.
Society is too realistic, too realistic, which are two sides of the school. Working here is to realize the survival of the fittest in natural selection. If you can't, leave. You are qualified to speak because of your achievements, otherwise you are nothing. I also work here, fighting for myself and my goals every day. I set myself goals every day, every week and every month, so that I have direction and pressure. Besides, it's not enough to rely on yourself. What you need is not only this, but also your own demands and goals, so you should kill yourself with one pole and not give yourself a way out. Because there is a wolf behind me ... I can't live if I stop. So there is only one way to kill yourself with a pole.
In the new year, with new goals, all the staff of the pastry shop must live up to the expectations of the leaders and go all out to create new achievements.
The year-end summary of the pastry shop for 2 years. The year of 20xx is about to pass. As a pastry chef, I have always been strict with myself, conscientiously obeyed the arrangement of the leaders, insisted on putting the overall situation first, and successfully completed the work in the last quarter with the support of the leaders. 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. Spring is the most challenging season for food workers, and various epidemic viruses are rampant in this season. We strictly enforce 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. The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; 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. 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 my work, I am diligent and conscientious, hard-working and actively performing my duties. Looking forward to the future, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
Three-year end summary of pastry shop. Busy and fulfilling XX years have passed. Looking back on XX years, under the care and guidance of Director Mo, Chef Lin and other leaders, with the help and support of various brother departments, the pastry shop successfully completed the task of XX years, which was well received by guests and hotel leaders. I am very grateful to the director and everyone present.
Looking back at the bakery, XX has five advantages.
1.In July, the group won the top three in technical competition and pastry project.
In February and September, I started to take charge of the pastry shop. At the same time, in September, I also trained the dining and decoration dishes in the VIP room. At the same time, a game was held three days later, which gave everyone a pressure to push forward. To be fair, our chef Lin was invited to take part in the competition. The result of the game was really good. The first place is the Chen Jie Award, and the second place is Yang Hongli. Generally speaking, everyone did a good job.
Every month, with the efforts of all of us, the innovative snacks are well received by the guests. In addition, in order to make rational use of pine pollen in June 5438+065438+ 10, the pastry shop also made a pine strawberry, which was also very popular with guests.
4. In order to improve the technology as a whole, at the suggestion of Master Wang, we bought pastry books of related majors with the activity funds issued by the hotel.
5. Every festival pastry room is famous in the restaurant on the first floor, such as the first month 15, the Dragon Boat Festival and the winter solstice, and the on-site package represents the festival snacks, which also makes the guests feel the festive atmosphere.
6. 165438+ 10, Min Yang and Chen Jie participated in the Li Jun Cup in this city, Min Yang won the second place in pastry and the title of technical expert, and Chen Jie also won the gold medal in sculpture.
XX has three shortcomings.
1, for breakfast, the shape of steamed buns is small and the taste is poor, the corn is hard, the taste of fried dough sticks is poor, and the heat preservation is not timely enough. It is constantly improved and adjusted in daily work.
2. Aauto Quicker steamed bread is used in the work, the sea cucumber package is not big enough, and the baked wheat cake is not thick enough for the guests to use. However, under the constant supervision and guidance of the director, we are constantly improving and adjusting, and finally get unanimous praise from the guests.
3. When the product is produced, the desktop hygiene is not good enough and not timely enough, and the refrigerator hygiene needs to be strengthened in the future.
Planning XX years
1, be the assistant of the supervisor, and lead the team members to complete the tasks assigned by their superiors with good quality and quantity.
2. Strengthen the sanitary management of refrigerators and countertops.
3。 For special guests and vip guests, pay more attention to products and samples.
4. Make a monthly training plan and innovate snacks.
5. Pay more attention to customers' feedback on snacks, and constantly follow up and improve.
6. Plan the snacks and participants of the group technical competition in advance.