The summary is a product of the review of their own social practice, it is their own work practice as material, the use of the first person writing method, which the achievements, practices, experiences, lessons learned, etc., have self-referential characteristics. The following is my recommended kitchen monthly work summary report, welcome to learn from it!
Kitchen monthly work summary 1I was in November XX formally to work in Yuebao Hotel, when the hotel was preparing for the most tense period, the catering department of the kitchen work situation is all blank, how to add equipment, raw materials, how to pick enough, customs clearance, market publicity and how to locate the product, rules and regulations, and a variety of daily use of the development of documents, and so on. In view of the above problems, I based on past experience to develop a preliminary plan, on the one hand, to find information, into the market line, to seize the first-hand materials, to develop procurement plans; on the other hand, according to the actual situation of the surrounding market to determine the positioning of the initial dishes, the development of recipes. Strive for accurate positioning, can lay the foundation for the next step of the business.
Yue Bao Hotel in the leadership of the attention and care of the start of the trial operation, catering kitchen in the efforts to complete the tasks assigned by the higher-ups at the same time, in the dishes with the requirements of the guests continue to improve, in order to dishes can be more adapted to the market.
Since the trial operation, the reception object has group meetings, wedding banquets, and various specifications of the banquet reception and zero point guests (mainly concentrated in late December). Revenue reached more than 190,000 yuan. Trial operation, the work of the kitchen department also appeared such as: the positioning of the dish is not accurate, dish design did not according to the requirements of the guests, and so on some problems. With all the problems and efforts to change and improve the product image of the determination to usher in a new year. Now the XX year work plan is reported as follows:
First, in the positioning of the dishes, according to the hotel's overall strategic planning to develop and plan the dishes, according to the restaurant dishes operating conditions and market customer surveys, to constantly improve and enhance the product image. According to the consumption of the hotel group meeting, zero point casual guests, banquet reception, the needs of the three major consumer groups, to enrich the product, so that it can gradually form a group of targeted stylized products. So that the product in the development of changes in the establishment of their own brands.
Second, in the kitchen management, systematic integration of core competitiveness, standardization to enhance the level of management, modern means of information to improve market competitiveness, and efficiency as the goal of guiding the kitchen management work.
Third, in terms of personnel, professional skills assessment, the survival of the fittest, the use of invitation to go out and regular training to improve the business skills and professionalism of personnel. In combination with the actual premise, to further improve the kitchen internal rules and regulations.
Fourth, in the dishes produced by the gatekeeper, the use of four levels of the gatekeeper system, a negative system, that is, the food chef to the gate, the stove chef to the gate, the passer to the gate, the waiter to the gate, a gate found to be problematic, all have the right to return. Otherwise all have to bear the corresponding responsibility.
Fifth, in the acceptance and use of raw materials, to strictly control the quality of raw materials, improve the utilization of raw materials, and strive to maximize the benefits to customers.
Six, in the food hygiene and safety, fire safety
Strict implementation of the Food Hygiene Law. Grasp the kitchen hygiene and safety work.
Strict implementation of standardized operating procedures to prevent the occurrence of various types of accidents, to achieve safe production, alarm bells ringing!
Kitchen monthly work summary 2Hello I am xx store chef xx, nervous and busy 20 ** has ended, review this year's work has a lot of harvest and experience. In order to work on a higher level this year, it is necessary to summarize the gains and losses of last year's work, the following is a summary of my work:
An overall review of the work
As a business profit is her first goal "need to explain the goal is not the purpose", only to achieve a profit may be achieved in one year, four raises, in order to fulfill the enterprise's social responsibility to the staff, and to the public. As a service sector to provide customers with - safe, clean, tasty food is our primary job, but at the same time we also bear the responsibility of generating revenue for the enterprise, the responsibility to save money, a year after the branch of all employees and leaders of the *** with the efforts of the store to achieve the double standard. In the efforts to generate revenue at the same time we do not forget to save and safety education, the department throughout the year to the safety and savings throughout the work, in order to ensure the quality of work, does not affect the customer service and staff work - rest in the case of the best efforts to reduce costs, arrange safety training, we know that only safety can produce, save every penny is the enterprise's profits at the same time is also our own.
Two 20** I completed the following work
1, successfully take over the work of the Huatian chef. 20 ** April formally take over the work of the Huatian kitchen department, because of my own strong personality, desire for militarized management of all things hope that other people will be able to comply with their own, as well as cleanliness, so they are still a little worried, but I believe that I eventually leadership help, but I have a lot to do. Believe in their own eventual under the help of the leadership of their efforts to pay into the cooperation with colleagues to successfully complete the handover of the work of the first three months of personnel, revenue, gross profit have remained stable.
2, the preparation of the staff rotation training. Now, in addition to a kitchen department, the rest of the people at least skilled operation of the production area of the two jobs, "not including the bar".
3, the training of new employees. Since April last year to the end of September, to receive the training of new employees in the stores new 25 people, with the help of the leadership in accordance with the "New Employee Training Program" one by one and as far as possible to arrange for skilled staff one-on-one training, but also pay attention to the new employees a good first image, and seek the time to give its brainwashing to inculcate people and get along with the law of self-regulation and forbearance. Focus on strengthening safety training, so far there has been no new employees trained in my office safety accidents reported to the company.
4, the branch all can handle their own engineering maintenance in addition to gas, are handled by their own, to ensure that the branch of the normal supply and demand and not because of their own work and give others trouble.
three due to various reasons are, so that my work there are some problems
1, easy to bring personal emotions to work, the mood is good when the operation is smooth, the guards are satisfied, full of passion, not happy when there is a slowdown in the future in the work of the work as far as possible to overcome these conditions.
2, the staff's sense of hygiene still needs to be improved, decontamination and the source of the kitchen miscellaneous stove head hygiene is in progress.
3, poor self-control. I remember Hong Shao told me a sentence: to do a good job of management to manage themselves. The company's training courses, expansion training in the performance of the hope that we understand, I can say that I know, understand, also understand, just too many times I indulged in their own, no constraints on their own, in the future work and life in the control of their own.
Four on 20** my plan is
1, seriously do a good job every day every item of work;
2, refine the safety, production, health measures to improve customer satisfaction;
3, strengthen education and training, strengthen the quality of the staff as far as possible to achieve - one-to-one training for new employees; <
4, constraints on self, standardized management, constantly adjusting the staff position training;
5, the end of this month for the saving of gas and, gross profit control of the detailed plan submitted to the branch manager *** with the implementation of the discussion;
6, learn more about other things, to enrich themselves.
Practice has proved that, with the increasing competition in the market, we can not just stay in the past ten years and the Asian Games results, first of all, we must revolutionize the concept of changing the age level of the staff with the changes in strategy and change themselves to adapt to the community, and look forward to this time next year, we are stepping on a new step to a higher level, and finally, sincerely hope to be able to fight with you all together for twenty years, thank you!
Kitchen monthly work summary 320xx year has passed, I will strive to correct the shortcomings of the past year's work, to do a good job in the new year. In the past year in the leadership of the care and enthusiasm of colleagues to help, through their own unremitting efforts in the work has achieved some success, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful, happy, but it does not matter because they have become the past. I will try to do a good job in 20xx, now the work of the year is summarized as follows:
1, training: Wednesday of each month, is my training and summarize the week's gains and losses of time, in the Liao master's teachings so that I know how to train their own subordinates, management of each employee, serious and responsible for the work.
2, management: the superior is the model of the subordinate, I have always insisted on leading by example, so my team is very united. I am the same to anyone, fair, just and open to do things, people-oriented, people and people's character of the multifaceted management style. 20 ** kitchen throughout the year to leave the staff more, 20xx kitchen throughout the year to leave the staff less than last year, so 20xx is a more stable year.
3, as I am responsible for the kitchen management, responsible for the kitchen inside the operation of the sauce, food quality control, raw materials control, kitchen coordination and water, electricity and gas health supervision.
4, the replacement of equipment: in June before the kitchen with the old stove firepower is not strong, food speed is not fast, affecting the quality of the product. After many consultations with the leadership of the head office, replaced with energy-saving stoves. After the fire came up after the food speed, quality has improved, gas is also much less than before.
5, in the operation of the record of each month's turnover and stocking:
1) January revenue: 520,249 yuan stocking: 1,800,64 yuan gross rate: 65%
2) February revenue: 419,492 yuan stocking: 1,592,880 yuan gross rate: 62%
3) March revenue: 360,000 yuan stocking: 119,284 yuan gross rate: 62%
3) March revenue: 360,000 yuan stocking: 1,592,840 yuan gross rate: 62%
3) March revenue: 360,000 yuan stocking : 119,284 yuan gross rate: 66%
4) April revenue: 400,437 yuan into the goods: 132,494 yuan gross rate: 66%
5) May revenue: 381,993 yuan into the goods: 132,888 yuan gross rate: 65%
6) June revenue: 450,000 yuan into the goods: 170,000 yuan gross rate: 62%
7) July revenue: 45,000 yuan into the goods: 170,000 yuan gross rate: 62%
8) June revenue: 4,000 yuan into the goods: 17,000 yuan gross rate: 62%
7) July revenue: $430,000 Incoming: $160,660 Gross rate: 62%
8) August revenue: $413,565 Incoming: $136,563 Gross rate: 60%
9) September revenue: $417,942 Incoming: $159,578 Gross rate: 60%
10) October revenue: RMB 390,000 Incoming: RMB 115,815 Gross Rate: 70%
11) November Income: RMB 509,115 Incoming: RMB 175,801 Gross Rate: 65%
12) December Income: RMB 770,322 Incoming: RMB 245,535 Gross Rate: 68%
6. Due to the increase of raw materials in June, the price of old menus was low, which Resulting in a decline in the gross rate. Later, timely adjustment of the menu price, raw materials under the control of the gross rate has risen.
7, the team did not do in this year, part of the staff grooming is not in place. Sometimes do not operate according to the relevant standards of the group, due to the logistics part of the staff is too open-minded to communicate, leading to the supervision is not in place.
In short, 20xx year has passed, 20xx year is today as a starting point, new goals, new challenges. In the new year to continue to work hard, study hard, hard to summarize, and strive for a higher level in the new year.
20xx year work plan
20xx year has passed, looking back on the previous year's work plan and the busy variety of this year, the kitchen staff paid a hard effort. We all work together, positive struggle, in the completion of the plan at the same time also created a surprise, but there are also shortcomings need to summarize and make up. A busy and fulfilling 20xx year has passed, to meet us is a challenging 20xx year, looking forward to the new year I will work from the following points:
1, to strengthen the kitchen internal training: according to the previous year's summary of the work, as well as in March the store renovation work is not busy at the time of the kitchen staff work ability and work awareness of the poor, pay close attention to the work of new employees! Service consciousness. Strengthen job skills training to enhance the comprehensive ability of employees.
2, product innovation: first of all, we must have a good mind to learn, go out to learn more, ask more to learn. Timely understanding of local and foreign market dynamics, strengthen communication with procurement, innovation in the market, raw materials to try. Strengthen the communication between the chef, complement each other's strengths and weaknesses, and constantly enrich themselves.
3, the quality of food: strict quality control, the quality of raw materials strict control. Emphasis on food safety use, in color, aroma, taste, type of careful study, every dish on the guest table to do the best. Strictly control the matching of dishes, portion size and temperature. Eliminate foreign objects, debris, deterioration and flavor of the dishes appear.
4, the front office and kitchen communication and coordination: daily and timely to strengthen the correct treatment of guest feedback, attention and a good attitude, a modest attitude to continuously improve the quality of the dishes. For serving food fast and slow, the order of strict control. The daily urgent push, special introduction link communication in place, the daily meal standard arrangement, set meal communication to strengthen.
5, energy saving: the daily use of water, electricity and gas use strictly reasonable use, regular man on time switch a variety of switching equipment.
6, facilities, equipment, safety use: strengthen communication with the engineering team, regular maintenance of facilities and equipment, repair. Correct and safe use of operating facilities, equipment, before leaving work, a comprehensive check to do everything.
7, cost control: the rational use of raw materials, to make the best use of things, put a good inspection. Strictly prevent the inflow of spoiled and tasteless food into the store, and coordinate the use of raw materials in various departments to cooperate with each other.
8, off-season marketing program: for catering and entertainment businesses, there are ups and downs. Coupled with the store's renovation in March, to strengthen the quality of business meals dishes, changes in the new, to attract the building's employees, and strive for business meals can be in the new year to a higher level. After the completion of the renovation, update the dishes of the music food, strengthen the quality of the dishes, and bring the gross rate to a higher level.
9, as always, the kitchen "six laws" and health work, kitchen health and "six laws" work seriously has been one of the focus of the kitchen, the kitchen staff persevered in the implementation.
10, rationalization of personnel, integrated use of labor, in the increasingly competitive today, personnel tension. According to the existing kitchen staff to rationalize their arrangements, the integrated use of timely adjustment of the staff's work content, enhance the efficiency of the staff.
In short, these are inseparable from all the kitchen staff *** with efforts, inseparable from the leadership support and cooperation. Finally, I use a sentence to summarize my personal state of mind, I will play this job, do a good job, with a normal heart to meet a good friend.