How to write the pastry chef's year-end summary?

The pastry chef should first thank the leader for giving us this opportunity, then sum up the shortcomings in his work and share his experience with colleagues. Specifically, he can write the innovation of pastry style in his works, reflecting customers' love and evaluation of new products.

Finally, make a detailed plan for yourself in the coming year, that is, how to improve your working ability and what new products will be produced in the coming year according to the guests' hobbies. After all, this is the most concerned issue for hotel leaders and the key to attracting old customers.

Fan Wen: 20 18 A busy and fulfilling year has passed. Looking back, under the care and guidance of Director Mo and Chef Lin, and with the help and support of various brother departments, cakes have been well received by guests and hotel leaders. I am very grateful to the director and everyone present. The summary of the work of pastry shop 20 18 is as follows:

In September, I took charge of the pastry shop. At the same time, vip dining and decoration were also trained in September. At the same time, a game was held three days later, which gave everyone a pressure to push forward. To be fair, we invited our chef Lin to participate in the competition, and the result was really good. The first place was encouraged by the Chen Jie Award, and the second place was Yang Hongli.

Every month, with the efforts of all of us, innovative snacks are well received by guests. In addition, in order to make rational use of pine pollen in June 5438+065438+ 10, the pastry shop also made a strawberry fruit of pine blossom, which was also very popular with guests.

3, breakfast, the shape of buns is small and the taste is not good, the corn is hard, the fritters taste bad, and the heat preservation is not timely enough. It has been continuously improved and adjusted in daily work.

4. 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 we have won unanimous praise from our guests. ?

5. 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.

In the new year, I will be a good assistant to the supervisor and lead the team members to complete the tasks assigned by their superiors with good quality and quantity. Secondly, strengthen the sanitary management of refrigerators and countertops, and pay more attention to products and samples for special guests and vip guests.