Experience of chef practice

I recently worked as an intern in a hotel, and I am very happy to work in the kitchen. The following is my internship experience. The following is a model essay on chef's internship experience compiled by me for your reference only. Welcome to reading.

Chef internship experience Fan Wenyi felt like riding a roller coaster during my internship. From the high spirits at the beginning to the confusion and hesitation at the back, after a period of impulsive tempering, I gradually found my own value in the internship unit and became active, and finally ended my three-month internship at xx Hotel.

I majored in cooking at school, but I belong to the kind of person who is a little arrogant and can't settle down to learn things, but my talent is still very good. I only get good grades in desserts, western food, Chinese food and drinks, and none of them can be rated as excellent by teachers, but I don't want to practice all the time, because I want more people to know my ability, recognize me and use me as soon as possible.

When I first started my internship, I confidently went to the kitchen to report, but the chef was also my master. The first sentence was to ask me if I could kill fish, and I said I would. Then I killed the fish in the hotel all day. I have never killed so many fish in my whole college life. On the first day of work, I saw the hard work of being a chef. I was too tired to lift my hand that day and continued the next day. I have a rather stubborn temper. I think this is because Master refuses to admit my ability, so she won't let me cook. I must prove to him that I have finished all the work he told me. Besides killing fish, I have also experienced chopping meat. From work to work, I am not soft. It lasted for half a month, and I was a little desperate at that time. I can't help thinking, is it because of my skills that I have been doing this kind of work here? I had the idea of quitting several times, but I finally put up with it. I slowly began to cook side dishes, cut vegetables for Master, and he cooked. I was scolded several times, saying that my haircut was worse than that of a three-year-old child. Just showed it to me, I didn't know how far I was from an ordinary chef. I began to learn from Master with an open mind. I did whatever he told me to do and criticized me. Slowly, it had a subtle influence on me. My knife work is getting better and better, and I feel more and more calm when cooking. I will not be impetuous. In the last month of my internship, with Master's permission, I can also help him and start cooking some simple and easy dishes that the guests need. These three months have changed me a lot. In my opinion, I can study in college with me for four years.

Later, I realized what a good teacher I met. What is the most important thing for a chef? Make the food delicious, so that you can find a job wherever you go, and you are the chef that others are vying for. As an intern, if I want to gain a foothold in this field and learn something, I must first practice the basics well, so I was asked to do those jobs from the beginning just to sharpen my temper. After three months of polishing, I can now work in the kitchen of any catering unit, and I can guarantee that I can bring far more income to that unit than my salary. If you give me another chance to take the exam in front of the teacher, I believe I can get excellent grades in all subjects.

After a short one-year internship in xx Hotel, I realized my shortcomings in cooking, personality and work experience, and gradually improved them in my work, which is equivalent to deep processing and frying again, making myself more mature. I also deeply realized the hardships of my parents' work. I miss and love them more than my hometown. In Guangzhou, I also met all kinds of people in various jobs, such as helpful, hard-working, cruel, sarcastic, boastful and so on. I had an argument with them, and some of them expressed my true feelings. Looking back now, the past scenes are like passing clouds, most of them are just passers-by, and only a small part will make me buried in my heart and never forget!

Because xx Hotel deals in Northeast cuisine, and I'm a Northeastern myself, which further deepens my understanding of Northeast cuisine. Northeast cuisine refers to the cooking cuisines in Northeast China, including Heilongjiang, Jilin, Liaoning and eastern Inner Mongolia. Northeast cuisine is characterized by low price, large quantity, wide range of materials, full heat and rich flavor, mainly stewed dishes. I think xx Hotel should add some coarse grains to its staple food. Because of the simple processing, coarse grains retain many nutrients that are not found in flour and rice.

For example, carbohydrate content is lower than that of flour and rice, dietary fiber content is more, and B vitamins are rich. Eating coarse grains has become a fashion for people now. Hot dishes should be added with several dishes with northeast characteristics, such as dog meat hot pot, pork-killing dish, Guandong cooking and roasted corn. Because eating dog meat in winter drives away the cold, eating dog meat in summer relieves the heat, nourishes the body and prolongs life. Kill pig dishes, cook in Guandong, etc. It is also a northeast dish that has been tested by history and the public.

Chef's internship experience Fan's biggest feeling in the xx hotel internship is: tired. Although I have been psychologically prepared before the internship, the reality is much more tiring than I thought. Only in the hotel kitchen can we truly realize that this is the real battlefield. Of course, only in the kitchen can we apply and exert the theoretical knowledge we have learned, and further exercise and enhance our practical skills.

Now I am an intern in a hotel, mainly responsible for loading Dutch. Punch in and out of work every day, be busy in the kitchen in overalls, and even have no time to sit down and rest when there is a wedding banquet. When I came back to the dormitory after work at night, my feet were so sore that I didn't want to move, so I had to soak my feet in hot water to relieve fatigue. Although tired, this internship life is very fulfilling and I have learned more. Many people may think that girls are not suitable for kitchen work, but in fact, they are not. Some hotel kitchen managers tend to be women when recruiting chefs. This is mainly because women are naturally delicate and do things more carefully. For example, setting dishes is sometimes better than men. I think the recruiter chose me for this reason.

I remember when I chose to learn cooking at school, except my brother, my family and friends were not very supportive, because they thought it was the same to learn directly from the chef in the hotel kitchen. Why spend money to learn at school? But I don't think so. Fortunately, thanks to my brother's support, I finally came to school smoothly. I clearly remember what Mr. Zhang said in our cooking class, to the general effect that if you go directly to the hotel kitchen as an apprentice, your circle may be small, but if you go to the hotel after receiving systematic study and training from school, your circle may be much larger than others. This sentence has a deep influence on me, and it also makes me firmly believe that I made the right choice when I decided to study at school first.

Although I don't know if it will develop into the chef industry, I will continue to stick to it at present.

When I first arrived at the hotel, the chef wanted to see my cooking and what I could cook, and then put it on the menu if possible. Working in a hotel, every chef's job is quite clear. Everyone has ten dishes, which the boss assigned to you. You will specialize in cooking these dishes in the future, and you can't start cooking his dishes unless the chef next to you has a rest. I cooked several Hunan dishes for the chef and the lobby manager to taste. Then I chose several dishes and I passed the test. I chose a good stove, and this is where I practice these days. Hotel rules and regulations are very strict. You should go to work on time, the chef of the stove should ensure the quality of the dishes and the speed of serving, the chef of the kitchen should ensure the quality of the dishes in the refrigerator, and the apprentice should ensure that all kinds of dishes are available.

On the first day of my internship, I cooked several home-cooked dishes, because my dishes were not on the menu and the raw materials at home were not ready. I started to process my own food the next day. Some things have to be processed into semi-finished products, so that the speed of serving will not be affected. Otherwise, temporary processing will be very troublesome and business will be too busy. So the general dishes are processed in advance. After processing, I will chat with the masters and ask them for advice if there is anything I don't understand. 1 1 Someone will come to dinner, and I will cook my food. If not, I will watch the master cook and study at the same time. It starts at 5 pm and ends at 8 pm. We start cleaning at 8: 30 and get off work, and we will be on duty until then.

After several days of work practice, I have a deeper understanding of the profession of chef. I have a better understanding of a chef's daily work, and there are still some shortcomings in technical and personnel relations. I will try to make up for it in my future internship. In the few days of internship, I also learned the importance of unity. We are a group at work, and only by helping each other and working together can we do better. I have a good relationship with other masters. Ask for any help from those masters and super products, and others will be happy to help.

Time flies, I have been practicing for a year. In this year, I successfully changed from a student to a member of the social family. During my internship, I learned a lot of things that I can't find in books, both at work and in life. Especially my master, I am very grateful to him. He trained me, not only taught me skills, but also taught me the truth of being a man. Let me change from a primary school student to a pastry worker and get the attention of the leaders. Sometimes I have some ideas, but I don't want to go, but I have told myself many times that I should not regret it when I leave. There are also many ideas that make me give up this idea. After what the chef said, I woke up. Everything will not be satisfactory if I leave here.

Secondly, from school to society, the primary problem is the role transformation. From a student to a unit, we must realize that their social roles are very different at the ideological level. Students just learn knowledge, and social practice is to keep learning and apply knowledge to practice. Students can choose their own contacts, while social people are more chosen by others. All these differences. The list goes on. However, it is not enough to realize this only at the ideological level. We must also concentrate on experience in actual work and life and consciously change this role.