Part I: Executive Chef annual work summary
With the company's first birthday, 211X years will soon pass. This year is an extraordinary year for our Hongbao. The company has gradually matured from the beginning and is gradually growing. Not only ushered in our new store "Home". At the same time, it is also an ideal year for the whole company to complete the annual operating income and profit indicators of the kitchen.
the year 2111 is drawing to a close, and we are greeted by a new year and a new atmosphere. On this occasion, it is necessary for us to sum up and reflect on our work, correctly analyze the problems in our work and correct them in time. Of course, good work experience should be maintained and extended, and at the same time, we should look forward to next year's work and make a preliminary plan. In order to foster strengths and avoid weaknesses, strive for progress, and strive to create new achievements in the new year. Let me talk about the achievements made in this year, the efforts made, the shortcomings and the improvement plan for next year.
I. Description of annual kitchen business data
In the first month of 2111, the turnover of the kitchen in our store reached RMB yuan, an increase of RMB yuan or% compared with that in 2111.
In general, our achievements in this year are excellent, and behind the Excellence are the achievements made by everyone's hard work and the company's correct decision.
Second, our efforts
Scientific decision-making and Qi Xin's cooperation are important reasons for our achievements this year. According to the requirements of the company, at the beginning of the year, the chef of the three stores and I made the annual work plan and put forward the overall work idea to guide the development of all the work. The overall idea determines the scientific decision and guides the development of all the work throughout the year. With a purpose and a plan, the thinking of work will be clear, and the work will be handled in an orderly way.
1. production: adhere to the company's philosophy, and make a kitchen with Ningxia characteristics. We still attach importance to the selection of traditional dishes with Ningxia flavor. Most of the fruits, vegetables and meat used are rural green ingredients, and we also specially find people to distribute pollution-free organic vegetables to ensure product quality. While keeping our special dishes, such as special hand-grabbed, stewed chicken in Zhongning and fish head in Shahu, unchanged, we will introduce new dishes appropriately and create seasonal products according to the season, such as a hot pot with flavor in winter and spring, and a dragon and phoenix pot with a family portrait of Yilong Hongbao. Miscellaneous fish pot, gold and silver pot, white radish pot and so on pushed in summer. According to the market demand, Nanchang Store has launched Hainan Powder, and the new products of Yilong Store include sea white beans and spinach pot. The new products of Nansha Store include white radish pot with mutton feet, goose feet with abalone sauce and goose wings, which have achieved good results, and the recognition of customers has also brought about an increase in turnover. Moreover, the quality of products has been well controlled, and product complaints have dropped significantly.
product structure adjustment. It turns out that we have quite a variety of products. Many products have complicated processes and little sales, such as fish-flavored shredded pork, boiled pork slices and so on. Products with low gross profit and small sales volume, such as roast duck and goose. After comparison and screening, the products were streamlined, leaving only more than 31 main products, and vegetables also changed with the seasons. This saves a lot of trouble in stocking, and at the same time, due to the quantitative preparation of goods in advance before meals, the production is more standardized and the production time is improved.
grasp the gross profit of products. Yilong Store has done a good job in this respect. The turnover and gross profit of each month in the whole year have reached the standards set by the company, and the selection, storage and quantification of raw materials have been done in place. Compared with last year, Nansha Store increased by 1.76 points, a relatively large increase. Nanchang store can also achieve optimal control. Chefs often visit the market to understand the price of raw materials and give feedback to suppliers in time. In October, when the price of vegetables rose due to a rare flood, more attention was paid to the selection, storage and utilization of raw materials and the use of wholesale vegetables, so Qi Xin worked together to tide over the difficulties. Although prices have been rising since this year, in this case, stores have also made corresponding countermeasures, on the one hand, strengthening their own management. Put an end to the abnormal use of raw materials and find ways to control them. On the other hand, under the condition of not damaging the company and customers, the price of some products was adjusted through investigation, and customers were not dissatisfied with our actions.
in addition, since October this year, we have also worked out a daily raw material requisition form and inventory table, so that the daily incoming goods and products sold can be truthfully reflected on the form, and the daily inventory can be made to clarify the daily use of raw materials, which can prevent waste and backlog of goods and make our gross profit accurate to the sky.
we have also established a system of product estimation and urgent supply. In order to minimize the situation of variety estimation and wrong order, sell the products with a long time in time, coordinate the various departments to do a good job in product supply, and require the chefs to check the product supply estimation in the morning, afternoon and evening every day, and set up a special book record of the varieties estimated in the market and the products that need to be urgently pushed, and hand it over to the person in charge of the floor for distribution to the service personnel. In this way, the service personnel can also participate in the clear purpose, the work efficiency is improved, and the waste of raw materials is reduced.
2. Pay attention to food hygiene and food safety, and do a good job in safety and fire prevention. After a series of food hygiene problems such as "gutter oil" occurred at the beginning of the year were exposed, we took timely measures to display the oil and sauce we used on the booth in front of customers so that they could have a meal without worries, and the results were good. After the fire in Nanchang store when cooking miscellaneous fried oil and cooking rice without turning off the gas, we paid great attention to this and took the responsible person as a warning. And strengthen the fire inspection, increase the kitchen fire hydrant, and constantly emphasize safety issues in the meeting. Eliminate potential safety hazards in time.
3. Adjustment of kitchen facilities and equipment. This piece changed a lot in Nanchang store, and a new freezer was built on the second floor, which played a great role. Because there are many Chinese kitchen and morning tea products in Nanchang, the raw materials are difficult to store, and the refrigerator is under great pressure. In terms of price, we are now four stores, and many products need to be purchased and distributed centrally, which is a great test for the storage and preservation of our raw materials. These problems have been well solved after the freezer is built. In addition, a new dishwasher was introduced, and the dishwashing room, tableware and water heater were moved outside. The original dishwashing place was changed into a water table, and the food rack was moved into the kitchen, which changed some workflow and improved work efficiency. A large clay pot stove was replaced in the kitchen to solve the heating problem of iron plate clay pot dishes during the peak period of rice market. The steamer of Chinese kitchen and morning tea has also been adjusted to save energy, improve efficiency and make the best use of it. We also replaced some tableware in Chinese kitchen and morning tea to make our products more perfect.
4. Team building. In this year, our kitchen staff is relatively stable, and the employee turnover is small. The proportion of college and technical secondary school students working in the kitchen has gradually increased, and a number of masters with better technical ability have been introduced. The overall quality of kitchen staff has been improved, which also shows that our employees recognize the company and think that working in such an atmosphere can reflect their own value. At the same time, under the guidance of the company's philosophy of "self-improvement and responsibility" and the "three programs and five codes of conduct" put forward by General Manager Li, we pay attention to adding
Chapter 2: The calendar of annual work summary, the executive chef, is about to turn over, and now it is about to usher in a brand-new 211X year. Looking back on the work experience in the past year, the restaurant has been adjusted from business to stable operation now, all of which are due to the support and trust of the leaders of the catering department.
1. Strengthening the construction of service quality project with improving service quality as the core
The construction of catering service quality is a huge systematic project, which is a comprehensive embodiment of catering management strength. In XX year, the following work was carried out in the daily management and service quality construction of various operating departments:
1. Writing operating procedures to improve service quality
According to the actual operation conditions of various departments in the catering department, We have compiled the Operating Specifications for Banquet Service, Qingyeting Service, Western Restaurant Service, Bar Service and Stewardship Department Service. Unify the service standards of all departments, and provide services for all departments >: Training, inspection, supervision and assessment have established standards and basis, and standardized the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, which makes clear and detailed provisions from the aspects of client reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.
2. Strengthen on-site supervision and ambulatory management
On-site supervision and ambulatory management are important forms of catering management. I insist on allocating management time according to the principle of "28" during the shift (81% of the time is spent at the management site, and 21% of the time is spent at the management summary), and directly participate in on-site service, give timely corrections and prompts to the problems on the spot, record typical problems, and reflect them to the heads of various departments to analyze the root causes of the problems.
3. Compile the overall practical plan of wedding banquet to improve the quality of wedding banquet service
Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet service, the overall practical plan of wedding banquet service was compiled, which further standardized the operation process and service standards of wedding banquet service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.
4. Hold special service meetings regularly to discuss the problems existing in service.
Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level and customer satisfaction, the last day of each month is designated as service quality seminar day, which is attended by 4-5 level managers of various restaurants to analyze the service status of each restaurant in that month, review service quality, share management experience, analyze typical cases and find out the root causes of problems. At the seminar, restaurants learn from each other, and the participants actively participate, express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This form of discussion provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.
5. Establish a restaurant case collection system to reduce the probability of customer complaints
This year, the Food and Beverage Department implemented a restaurant case collection system to collect customers' complaints about service quality and product quality, which is an important basis for improving management and evaluating the management level of managers in various departments. Restaurant managers analyzed and summarized the collected cases and came up with solutions to the problems, making management more targeted and reducing the probability of customer complaints.
second, organize the first service skills competition to show the service skills of the Food and Beverage Department
In order to cooperate with the hotel's 15th anniversary celebration, the Food and Beverage Department organized restaurants to hold the first competition of service skills and catering knowledge in August, and compiled the practical operation plan of the competition. After more than one month of preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was successful, affirmed by the superior leaders, and fully demonstrated the catering department's skilled service skills and excellent basic skills.
Third, carry out employee training at all levels to improve the overall quality of employees
This year, * * * carried out 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers, and 9 special trainings. The curriculum ideas and main contents are as follows:
1. Expand management ideas, Broaden industry horizons
Most middle-level managers in restaurants are gradually promoted by lower-level employees (some managers have been working in the same position for four or five years), and their management horizons are relatively narrow. In order to strengthen their management awareness and expand their industry horizons and professional knowledge, seven catering professional knowledge trainings were set up for middle-level managers this year, the main contents of which are Customer Satisfaction Management, Catering Marketing Knowledge 1, Catering Marketing Knowledge 2 and Catering Marketing Knowledge 2. The setting of these courses has a positive effect on expanding the management ideas, catering professional knowledge and industry vision of middle-level managers, alleviating various contradictions and conflicts in the management process and enhancing the feelings between employees and employees and customers.
2. Cultivate employees' service awareness and improve their comprehensive quality
In order to cultivate employees' service awareness and improve their comprehensive quality, this year, we have carried out trainings such as Catering Service Awareness Training, Employee Mentality Training, Five Practices for Service Personnel, Employee Etiquette and Politeness, and Wine Knowledge. These training courses have enabled grassroots service personnel to improve their service awareness, service mentality and knowledge.
3. Carry out service skill training to improve the service level of VIP rooms
In order to improve the service reception capacity of VIP rooms, we have carried out "VIP Room Service Reception Skills Training" and "Restaurant Ordering Skills Training", analyzed and explained the problems in service reception in the form of case analysis and demonstration, and demonstrated the standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.
4. Adjust the students' transition mentality and quickly integrate into the catering team
As an important part of the staff in the catering department, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics of interns and their entry conditions, this year, * * * has carried out three special trainings on how to transform from campus people to enterprise people, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.
5. The purpose of developing practical courses
training is to improve work efficiency and make management more standardized and effective. In July, the course "Execution" was developed according to the phenomenon that the management of restaurants did not perform well, which made managers fundamentally realize that "a good system requires good execution", and combined with the specific performance of insufficient execution of restaurants and the implementation of execution by advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "without execution, there is no competitiveness", and managers at all levels had a new understanding and understanding of execution.
IV. Problems and deficiencies
Although this year's work has been completed as planned, the quality of the work has not been done enough. As far as departmental operation and training work are concerned, it is mainly manifested in the following aspects:
1. Insufficient management, uneven efforts and weak links
Management of some sensitive issues in the management process.