Summary of chef's probation work

Model essay on summary of chef's probation period

Inadvertently, a piece of work is over. Looking back on this work, theoretical knowledge and professional level have been greatly improved. At this time, how can the most critical work summary fall! Before writing, you can refer to the model essay. The following is the summary essay of the chef's probation period I collected, which is for your reference only and I hope it will help you.

Summary of the chef's internship 1 Time flies, and there is no recollection. The probationary period of being a chef in a hotel has also passed. In three months, I grew very fast. When recruiting chefs in hotels, I also want to have more opportunities to exercise my cooking skills. After working for several months now, I really feel the help of the hotel, which makes me make rapid progress and gain a lot. Let me sum up my internship.

Since I entered the hotel, although I worked as a chef, I certainly couldn't master the work of a hotel chef at first, and I had a chance to show it to me in a week. In the previous week, I was the assistant of another senior chef. During this week, I became familiar with all the cuisines and overall cooking norms of the hotel. This week, I learned the cooking temperature and the preparation of various seasonings from my predecessors, and combined with what I learned at school and my internship experience, I quickly mastered all the skills, so I really knew how to cook. This is what I am particularly excited about. I finally have my own place to use.

The following job is, because I am a chef, I am very strict with cooking. We serve our guests. To make them eat happily and safely, I must strictly abide by the food hygiene standards of the hotel, and I must never ignore the slightest safety hazard, otherwise the signboard of the hotel will be smashed. Customers are the object of our wholehearted service. When cooking, we strictly control every seasoning and can't make any mistakes. We want them to like our food, so I strictly control every process and step of empty cooking. In view of some customers' taboos, let the kitchen chef try to do it according to customers' tastes and don't make mistakes easily.

For my job, besides cooking by myself, I also supervise the cooking process of other chefs, including the work of all chefs, and I am strict with them. I strictly follow the standard process in choosing vegetables, washing dishes and cooking time, and I don't allow any carelessness. My attitude is also very correct. If I have requirements for others, I will be stricter about my work. Because of my strictness, I have also achieved good results in my work as a chef. Customers are very satisfied with the dishes we cooked in the kitchen, and they all received rave reviews, which made me more confident to face my next job after becoming a frequent visitor.

After working here for several months, I gained not only skills, but also the cooperation of my colleagues to do a good job as a chef. Satisfying customers is my greatest achievement. I am very satisfied with my work here. In the following work, I will try my best to do a good job as a chef and will not live up to the expectations of leaders, colleagues and customers.

Summary of chef's probation II. After graduating from high school, I have been staying at home. My parents thought it was not good for me to stay at home all the time, so they recommended me to learn to cook at my relatives' house. Learning to cook is hard, but I can also find a sense of accomplishment from it. After I felt that my craft was almost ready to start, I became a novice chef in xx restaurant. The taste of food and the reputation of guests are the best standards to test a chef's strength. After a probation period, I quickly became a formal official by virtue of my hard power, recalling my career as a chef. Maybe I should make a summary of my work during this period.

The dish I studied was "New Hunan Cuisine". Although the taste may not be as good as traditional Hunan cuisine, the production process is relatively simple, so it is more suitable for beginners and the dishes are more beautiful, catering to the preferences of young people. I did some research before I became a chef in xx restaurant. Many chefs who have learned one or two home cooking skills can cook dishes that young people like, because they only have two requirements for the current dishes, one is to be fast, the other is to look good in packaging, and as for the taste, they just need to "make do". Middle-aged and elderly guests are more picky in this respect, not only to taste good, but also to have enough atmosphere in the dishes.

An excellent chef must be able to learn to develop new dishes. With the coming summer, I improved the existing dishes, combined with some cool drinks, and made a set meal with a slightly lower price. This is what I learned from takeaway, and sometimes I look for inspiration on major takeaway platforms. The form of the set meal inside is what interests me most. If I mix like this, I can actually make more profits. In addition, I also put forward suggestions for group buying to my boss. Besides traditional banquets, I can also develop a set meal for two or a set meal for girlfriends. In fact, after I tried this, the effect was really good.

Although the probation period is favored by the boss because of various novel ideas, there are also some problems in the actual operation, the most intuitive of which is "too ambitious and too weak". In fact, as a young man, I have many ideas, but sometimes the problems I encounter are not just thinking. If I pay too much attention to the feelings of young customers, I will ignore the feelings of middle-aged and old customers, and my ideas will not help improve my cooking, so I should be practical in the future.

My theoretical knowledge is enough for a chef who has just become a regular. Compared with those chefs, what I lack is mainly practical experience. After all, my time as a chef is too short to master all the dishes skillfully. So in my future work, I will focus on cultivating my proficiency. Only by learning more and watching more can you become an excellent chef.

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