What is it like to be a pastry chef in a canteen?

I was very tired, super tired, and I didn't have any sense of accomplishment, because the pastry chef in the unit canteen was making big pot rice.

Yes, it's not interesting, it's better to cook in a big hotel, and cooking in a big hotel can reflect your sense of achievement.

The pastry chef in the canteen of the unit has nothing to experience. In fact, it's just a noodle case, and you don't need to do too many tricks, it's basically steamed steamed buns in the unit. Hanamaki.

Or sometimes it's not complicated to make a little simple pastry for breakfast. Because the unit doesn't need to be too complicated for those pastries. Fifth, the outer call is to make some steamed dumplings, dumplings are rarely made, and some dumplings are steamed, basically buy quick-frozen dumplings to cook.

Therefore, there is no special experience for the pastry chefs in each unit. Because it doesn't embody you. I can do that kind of fine pastry chef's level.

The experience of being a pastry chef in the canteen of the unit is very good, and I feel very happy to see many people eating the noodles I make every day, and I will be praised by the people of the unit, and I am very happy to listen to it, and I feel that the daily work is very worthwhile.

As a canteen pastry chef in the unit, the working environment is relatively good, and the salary and various benefits are also very high. The only disadvantage is that I get up early and work late, and I am particularly tired and hard at work, and in most cases there will be lack of sleep, but I think of being able to make my own contribution to the cause of the unit, and I have a strong sense of honor in my heart.

There are fewer people in the canteen of the unit, and the workload is relatively relaxed, and the production of pastries is also a fixed variety, and every day is to go to spend the day.

The requirements should be relatively low!

I felt that if I did this kind of work in the cafeteria, the requirements should not be so high, and everyone did not have too high expectations for the taste of the pastries in the cafeteria.

But if you're doing this in a five-star hotel, it's definitely different.

Working as a canteen pastry chef in the unit is a ...... such an experienceIf you work as a canteen pastry chef in the unit, if you have a monthly income of 8,000 yuan, it is an experience with an annual income of 96,000 yuan, so you can calculate the formula: 8,000 12=96,000.

Work as a pastry chef in the unit canteen. The salary, salary and benefits are not bad in all aspects, but I get up early and go to bed late, and the work is hard and tiring. But there is a strong sense of pride in my heart, because I can make a little contribution to the cause of the unit.

It is a very good experience to be a canteen pastry chef in the unit, the work is not very tiring, and the salary is not low, and there are holidays during the New Year's holidays. In particular, the welfare of the unit is also very good.

However, at work, it is necessary to obey the work arrangement, take care of the collective property, do a good job of collective and personal hygiene, and strictly prevent food poisoning. In terms of food and cooking, it is necessary to work in strict accordance with the food operation procedures to ensure safety and hygiene. Make the staple food of the production, meet the quality requirements, the size is uniform, and the heat is mastered.

Actually, I think the experience of being a pastry chef in the cafeteria is to get up early every morning. It's hard work to get up and cook, and it takes a lot of effort to make pasta. It's just working in the cafeteria, which is actually the same as ordinary people going to work.

It's all busy and hard for life.

I think that a qualified pastry chef can shine anywhere, and the most important thing is to have fun and make money. However, I think the pattern of being a pastry chef in the canteen of the unit is still a bit small, and there is not much room for play. You may only be able to do a few things over and over again.

Hello! What is it like to be a pastry chef in a canteen? I think it's a good experience and a happy experience, especially when you make pastries that are appreciated by everyone, and when you say that your noodles are delicious, I think it should be a happy and happy experience.

The experience of being a pastry chef in the canteen of the unit is very rewarding, because the pastries made in the canteen of the unit can be sold out in large quantities every day. Don't worry, you can't finish eating.

This problem is like this, when making pastry in the canteen of the unit, it is a good job, the workload is much smaller than that of the restaurant, and through your own efforts to make all kinds of delicious and beautiful pastries. For everyone to enjoy. It's very rewarding.

Being a canteen pastry chef in the unit is a very leisurely and comfortable experience, only when the meal is busy, the rest of the time is more free.

The salary is high, there is oil and water, it is not tired, and there is a very regular time, it is a good job, and the pastry chef in the canteen of the unit has a lot of things, because there are more people in the unit, and it will be very tiring to make a lot of pastries every day.

In fact, the pastry chef is also very tired. It just won't. Like a chef, it's been roasted by the fire by the stove.

Doing all kinds of pastry, although it is a technical job. But it's also physical work. College students still have an advantage in making pastries.

It doesn't matter if you've learned it before or not. But compared to other people with lower educational qualifications. Your comprehension ability will be relatively strong, and the pastry will be done to a certain extent.

It is necessary to understand some theoretical knowledge. In this way, there can be a breakthrough. That's when your strengths come into play.

Oh, in fact, in the unit canteen is the pastry master is indeed very good, in the unit canteen to make pastry food, his first words are noodles seem to eat more, and the noodles are actually very good, whether it is the boiled noodles or red soup noodles and dry noodles are very delicious here.

The unit canteen is very good, I do a water conservancy and electric power unit 180 kilometers away from the city, this unit is on the 12th Five-Year Plan, we can't say too much, we have to keep it secret. In fact, the unit is very easy to do, everyone is trying to do it in the long run, and everyone is very kind. There will be no accusations, no impositions, everything will come according to the plan, plan to how many paper towels you use in a month, how much laundry detergent you use, how much fabric softener you use, the union will send you every quarter and every month, and there are thermos cups, but generally there are important events such as the workers' congress.

It is also a feeling of great pride to be a pastry chef in the canteen of the unit, and everyone has a different division of labor in different positions, and if it is to make some good cakes and the like, and it has been recognized by the workers, it is also a very satisfying mood.

Then I think it is a more leisurely and comfortable enjoyment, because the competition pressure of being a pastry chef in the unit is small, the welfare is good, and the regular and quantitative payment is very good.

When making pastries in the canteen of the unit, you have to see if you like it, if you like it, then it feels very interesting, and you make delicious pastries for everyone to use every day through your own hands. It is the greatest relief.

Being a pastry chef in the canteen of the unit is a tiring experience, because there are more employees in the unit, so the amount of pastry made will be relatively large, so the overall feeling will be more tired.

When I was making pastries in the canteen, I thought it was also a very rewarding job. Through their own efforts, they make a variety of delicious and beautiful pastries. For everyone to enjoy. It's very rewarding.

Working as a canteen pastry chef in the unit is actually quite hard. One has to prepare snacks for the unit to defeat people. It's hard work to be busy early in the morning, but it's a lot of fun.

It's easier than opening a store by yourself, of course, the income may be less, you do your job step by step every day, do your duty well, don't need to think about other things, the salary is high, there is oil and water, it is not tired, and there is a very regular time, it is a good job.

This is also a very good experience, because if you make noodles in the cafeteria, it is a very stable job, and the income of such a job is relatively high, and it is also a relatively free job, which will make you feel very happy.

Summary. Hello, I've kept you waiting, and the following is a brief introduction to you:

1. Arrive at work 30 minutes in advance, change work clothes, and tidy up the locker room. 2. Arrive at the post 5 minutes in advance, stand in line, and accept the grooming inspection. 3. Accept the head chef's summary of the food serving work, and make a rectification plan for the deficiencies.

4. Warning about possible peak periods of dining, and take countermeasures.

The workflow of a pastry chef in a canteen.

Please wait a moment.

Hello, I've kept you waiting, and the following is a brief introduction to you: 1. Arrive at the post 30 minutes in advance, change your work clothes, and tidy up the locker room. 2. Arrive at the post 5 minutes in advance, stand in line, and accept the grooming inspection.

3. Accept the head chef's summary of the food serving work, and make a rectification plan for the deficiencies. 4. Warning about possible peak periods of dining, and take countermeasures.

5. Check whether all facilities and equipment are operating normally, and report for repair in time if there is a failure. 6. Clean utensils such as hand spoons, colanders, baking trays, stainless steel, plastic basins, knives, piers, chopsticks, etc. and put them in a fixed position. 7. Clean the cutting board, and put the dough plate, rolling pin, mallet, etc.

8. Clean up the tableware and lace paper needed.

9. According to the business and sales of the meal, the dough will be made. 10. According to the needs of pastry varieties, the raw materials are adjusted into different flavors according to the proportion. 11. If there is a need to cook pastry varieties in advance, do a good job of pre-cooking according to the meal time.

I'm sorry to keep you waiting! Hope mine can help you!