Ask for a point cook s debriefing report 30

Job Responsibilities: Make a list of your job responsibilities and explain how you perform them. For example, you are responsible for drawing up the menu, determining the raw material procurement plan, organizing the kitchen staff, taking care of the maintenance and upkeep of the kitchen equipment, and so on.

2.Work Results: Describe your work results, such as achieving cost control in food procurement, expanding menu variety, improving food hygiene quality, etc.

3.Personal Contributions: Describe your personal contributions to food and beverage work, such as leading and training staff, maintaining good customer relationships, maintaining good hygiene standards, etc.

4.Challenges & Solutions: Explain the challenges you face in your work and how you solved them.

This can include coordinating collaboration between different teams, addressing food expiration, coordinating and standardizing kitchen processes, and more. 5.Skills & Learning:

Describe the skills and knowledge you've learned on the job. This can include learning new dishes, researching food quality standards, attending training courses, and more.

Make a list of your job responsibilities and explain how you perform them. For example, you are responsible for drawing up the menu, determining the raw material procurement plan, organizing the kitchen staff, taking care of the maintenance and upkeep of the kitchen equipment, and so on. 2.

Describe the results of your work, such as controlling the cost of food procurement, expanding menu variety, improving food hygiene quality, etc. 3.

Personal Contributions: Describe your personal contributions to food and beverage work, such as leading and training staff, maintaining good customer relationships, maintaining good hygiene standards, etc. 4.

Challenges & Solutions: Explain the challenges you face in your work and how you solved them. This can include coordinating collaboration between different teams, addressing food expiration, coordinating and standardizing kitchen processes, and more.

5.Skills & Learning: Describe the skills and knowledge you've learned on the job.

This can include learning new dishes, researching food quality standards, attending training courses, and more.

Overall, a good debriefing should highlight your responsibilities, achievements and contributions, as well as show the challenges and solutions you have encountered in your work, as well as the skills and knowledge you have learned on the job.

Can you be specific? There is not.

Serious work, honest life Kitchen work seems to be a simple job, especially for people like me who do chores in the kitchen, it seems to be a matter of washing and cutting, but I don't think so, because everything in the kitchen is chaotic, whether it is the chef or miscellaneous is related to the safety and health of the company's employees, although the matter is small but the relationship is significant, so I am very committed to work every day. No matter how cold the weather was when I first went to work, I always consciously overcame the difficulties, strictly followed the Yunda kitchen work regulations, and conscientiously did my part of the work of accompanying the shortages, and never despised these washing and cutting things.

Hello dear According to the situation you describe Before you know it,-- year is about to pass and a new year is coming. I have been a chef in the hotel for almost a year, and now, I will summarize the work of the past year: 1. Develop and plan dishes in accordance with the overall strategic planning of the hotel in terms of dish positioning, and continuously improve and enhance the product image according to the restaurant's business conditions and market customer surveys.

According to the needs of the three major consumer groups of group meetings, individual guests, banquet reception, and other consumer groups who come to the hotel for consumption, we will continue to enrich the products so that they can gradually form a group of targeted stylized products. Make the product establish its own brand in the development and change. Second, in the kitchen management, to systematically integrate the core competitiveness, to standardize the management level, to improve the market competitiveness of modern information means, to benefit as the goal to guide the kitchen management.

Third, in terms of personnel, the professional skills assessment, survival of the fittest, the use of inviting in and going out and regular training methods to improve the professional skills and professionalism of personnel. On the premise of combining the actual situation, further improve the various rules and regulations inside the kitchen. Fourth, in the acceptance and use of raw materials, to strictly control the quality of raw materials, improve the use rate of raw materials, and strive to give the greatest benefits to customers.

5. Strictly implement the Food Sanitation Law in terms of food hygiene and safety, fire safety. Do a good job of kitchen hygiene and safety. Strictly implement standardized operating procedures, prevent the occurrence of all kinds of accidents, achieve safe production, and keep the alarm bell ringing.

Sixth, in the production of dishes to control the use of four-layer control system, one pass negative system, that is, side dish chef checks, stove chef checks, food delivery staff checks, waiter checks, a pass found that there is a problem, have the right to return. Otherwise, they will have to bear the corresponding responsibility. That's my summary of what I've done over the past year.

In the new year, I will continue to work hard and strive to do a better job.

Year-end summary.

Hotel Leader: I have been working in Rongcheng Hotel for more than five months, from the beginning of not knowing, not understanding, not understanding to now fully integrated into the hotel is the teacher's leadership colleagues to give me unlimited support and cooperation, but also under the strong leadership of the teacher let us slowly realize the dream of life, in the work to reflect their own life value. 2011 is about to pass, in line with the concept of summarizing the past and innovating the future, combined with their own essential work and the work that we still need to complete, the following year-end summary is made:

One. Work attitude:

Keen on chef work, strict self-discipline, abide by the rules and regulations, strict to themselves, put the work position, always maintain a "modest, cautious, self-disciplined" work attitude, in the leadership of the care and training and the help of colleagues, always diligent study, aggressive, strive to improve themselves, always work diligently, conscientiously complete the task.

Two. Business technology.

I work as a cold dish cook at a big hotel. First of all, we ensure that the quality of the finished dishes is passed, and we will continue to explore in practice and constantly improve our cooking skills to satisfy our guests.

Three. Implementation of rules and regulations.

Abide by labor discipline, do not miss work, and do not absenteeism. In the past 5 months since I arrived at the hotel, I have not been absent from work, and I have been abiding by the rules and regulations of the hotel and doing every job seriously.

Four. Health & Safety:

In terms of hygiene, I insist on checking before and after meals every day. Off-duty food is sealed with plastic wrap to prevent raw materials from smelling, carefully do a good job of sanitation in the cold dish room without dead ends, the operating table is clean and tidy, the ground is free of oil and water, and the garbage can is cleaned every day.

In terms of safety, operate according to the process, work hard, and eliminate all potential safety hazards.

Five. Take care of public property:

Some of the facilities in the hotel are public facilities that serve us to work, and I have to take care of the public property, and the tableware is handled with care to avoid bumping. Save electricity and water.

In the future work, I will be careful and serious, work harder, send a light and heat for the hotel, and make better dishes.

The summary of the chef's work should be that he is arguing about dishes every day, including braised pork, hot kohlrabi, and fat-bellied sausages, etc., and this is the work every day.

Any summary generally includes the following parts: first, the work overview, which is often said to be the beginning; the second is the specific work carried out, which is the focus; the third is job analysis, what is done well and what is not good enough; Fourth, the next step of the work plan, the summary is for the better development of the future work, this should generally be had. If you don't know or don't have time to write, you can find it.

Preferably a personal summary by the head chef of a mid-range hotel.