Chef is a very important position. What are the chef's personal distribution plans? The following is the "model essay on the personal development plan of hotel chefs" compiled by me for your reference only. Welcome to read it. Personal development plan for hotel chefs

1. Responsibilities and authorities

1. Assist the manager to formulate service standards and working procedures and ensure the implementation of these service procedures and standards.

2. according to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for the attendance of employees.

3. During the business period, be responsible for the supervision, inspection and communication of the whole restaurant.

4. Be responsible for implementing the business training plan of the front office staff, and for the assessment and evaluation of the subordinate staff.

5. Properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

6, check the checkout process, and guide employees to correctly check out the guests.

7. Supervise the waiters to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and replenish the missing items in time.

8. Supervise the staff to abide by the hotel rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

9. Complete other tasks assigned by the manager.

2. Qualifications

1. Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

2. Be familiar with the knowledge of restaurant management and service, and have skilled service skills.

3. Have high foreign language conversation ability, emergency handling ability in restaurants and communication ability with customers.

4. Be familiar with the service procedures of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various kinds of banquets, cocktail parties, buffet parties, tea parties and exhibitions.

5. Be familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of Chinese wine, western wine and beverage, and have strong sales skills.

6. Strong organizational skills, able to lead subordinates to do a good job in reception service together, and provide guests with satisfactory and surprising services.

7. Graduated from Tourism College or equivalent, with working experience in catering service for more than three years (western food service for more than two years).

8. Good health, full of energy, dignified appearance and generous temperament.

Third, the work content

1. Pay attention to the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge them to correct the unqualified ones.

2. Pre-meal preparation:

(1) Understand the ordering situation of the guests on that day and their living habits and requirements.

(2) Assign the work of subordinates according to the tasks and requirements of the day.

(3) gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day.

(4) check whether the staff's pre-meal preparation is complete; Whether condiments and ingredients are ready; Whether the restaurant layout is uniform, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Those that do not meet the requirements should be done as soon as possible.

3. Work during the meal:

(1) During the meal, the head waiter should stand in a certain position, observe carefully and direct the desk attendant to serve the guests.

(2) For important banquets and guests, the head waiter should personally receive and serve them.

(3) We should pay attention to mediation and properly handle the conflicts between guests and between guests and the desk clerk, but we are not allowed to intervene in the contradictions and quarrels between guests. If we can't handle them ourselves, we should report them to the manager in time.

(4) After the guest has finished eating, it is necessary to urge the desk clerk to summarize the bill and hand it over to the guest for settlement, so as to prevent the bill from being missed.

(5) During the meal, pay attention to the assessment of subordinates, record the good or poor service, high or low efficiency, and reward or criticize after the meal.

4. Work after closing:

(1) Tableware collection: After closing, urge the desk clerk to quickly clean up the tableware on the table according to the closing procedures and standards, and concentrate it in the food preparation room and send it to the dishwashing room for cleaning and disinfection.

(2) table setting: put away the tableware, put on a clean table cloth, and set the table according to the table setting specifications to restore the restaurant in good condition.

(3) Clean the dining room: after doing the above work, do a good job in the hygiene of the dining room and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to leave work after passing the inspection.

(5) Keep records of the day's work, the guest's feedback, the problems during the meal, the important banquet and the guest's dining, the guest's complaints, etc. and report the day's work to the manager.

IV. Power

1. Have the power to allocate the work of its employees.

2. Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction. Hotel chef's personal development plan II

At present, the hotel is implementing plan management, requiring all departments to submit a departmental work plan for the next month at the end of each month and a report on the implementation of the plan at the beginning of next month. Since the implementation of this measure, good results have been achieved, and the attitudes and enthusiasm of all departments in management have been mobilized.

first, the concept of planning

planning is the first step in the hotel work process. Planning refers to the process of pre-arranging and arranging the work to be carried out in a specific period. Everything is established in advance, and it is abolished if it is not foreseen. No matter how big or small things are, there should be a prior arrangement. If it is estimated that something may change suddenly, there should also be a prior analysis and judgment and emergency preparation. Of course, big things have big plans, and such plans often have to be written; Some small things may not be reflected in words, but maybe it is enough to exist in the minds of hotel managers. But in any case, planning is an essential step in the hotel work process.

Hotel planning refers to what hotel managers plan to do in advance, how to do it and who to do it. Specifically, hotel planning should consider three important issues. First, what are we going to do and for whom? Second, what do we want to achieve? The third is to achieve the established goals. How do we manage the activities of the organization? The answers to these questions will determine the policy of all future activities of the hotel. Therefore, it is the first and most important job for hotel managers to make all kinds of plans for the hotel. Planning can arrange all other work comprehensively and reasonably. It should be said that there is no management without planning.

The hotel plan has the following advantages:

The plan will force managers to think comprehensively, help managers to choose more effective management plans, and also provide standards and basis for guiding and evaluating the working conditions of subordinates and hotel management performance. In fact, not making plans means choosing chaos, and not implementing plan management means implementing crisis management.

second, the characteristics of planning

hotel plans are formulated and implemented by managers at all levels of the hotel. Therefore, we can analyze and grasp the types and characteristics of different hotel plans from the perspective of different hotel management.

1. Top management

The president of the hotel group and the general manager of the hotel make comprehensive and long-term plans for hotel development. Because the external environment involved, including legal changes, social trends, government policies, economic development, international relations and the number and characteristics of tourist demand, is difficult to predict, such strategic plans are uncertain and need to be constantly adjusted.

2. Middle-level managers

That is, department managers should make business action plans of their departments under the guidance of the overall hotel objectives and policies provided by the upper-level managers. The middle-level plan is mainly related to internal affairs, so the uncertainty of the plan is greatly reduced. Such plans are also long-term and creative in nature. Middle managers should make a work plan for their department for at least one month.

3. Low-level managers

that is, supervisors should make plans. Their planning period is shorter, and their content is more specialized and concrete. The plan at this level is often an operation plan under the given situation of customers or tasks, which includes the working time arrangement of employees, the division of labor and work requirements of employees. Low-level managers should make plans for at least one week.

III. Requirements for Planning

A good hotel plan should include six aspects: objectives, measures, implementation time, responsible person, budget and evaluation control.

To make a good hotel plan, we need to pay attention to the following aspects:

First, the plan must be written down. This will make people think more carefully when making plans, and also remind managers to work hard to achieve it at all times, which is easy to communicate among all staff and can be used as a standard for work inspection.

second, the plan should be understood and accepted. Let everyone know, because the plan is everyone's action goal and plan.

Third, the planning objectives should be feasible, so as to have an incentive effect; But also challenging, which can only be achieved through continuous efforts. This will be instructive. Three

21xx years have passed since the personal development plan of the hotel chef. Looking back on the work plan of the previous year and all the busy things in this year, the kitchen staff have made painstaking efforts. Qi Xin made concerted efforts and made active efforts, and at the same time, we created a series of surprises, but there are still some shortcomings that we need to sum up and make up. A busy and substantial 21xx year has passed, and it is a challenging 21xx year to meet us. Looking forward to the new year, I will make efforts from the following points:

1. Strengthen the internal training of the kitchen: according to the work summary of the previous year and when the decoration work of our store is not busy in March, we should pay strict attention to the work service consciousness of new employees who are poor in working ability and work consciousness. Strengthen job skills training and improve employees' comprehensive ability.

2. Product innovation: First of all, we should have a good attitude of being open-minded and eager to learn, go out and learn more, ask more questions and learn more. Keep abreast of local and foreign market trends, strengthen communication with procurement, and try to innovate the market and raw materials. Strengthen the communication between chefs, learn from each other's strengths and constantly enrich themselves.

3. Quality of dishes: strictly control the quality of raw materials. Pay attention to the safe use of food, carefully study the color, aroma, taste and shape, and make every dish on the guest table perfect. Strictly control the collocation, weight and temperature of dishes. Put an end to foreign bodies, sundries and spoiled dishes.

4. communication and coordination between the front office and the back kitchen: strengthen the correct treatment of the feedback information from the guests every day, attach importance to and constantly improve the quality of the dishes with a good attitude and an open mind. Strictly control the speed and order of serving. Communicate with the daily urgent push and special introduction, and strengthen the communication with the daily meal label arrangement and package.

5. energy conservation: strictly and reasonably use water and electricity every day, and regularly assign people to switch on and off various switching devices on time.

6. Safe use of facilities and equipment: strengthen communication with the engineering team and regularly maintain and repair facilities and equipment. Use operating facilities and equipment correctly and safely, and make a comprehensive inspection before coming off work, so as to be foolproof.

7. cost control: use raw materials reasonably, make the best use of them, and ensure good inspection. Strictly put an end to spoiled food from flowing into our store, and coordinate the use of raw materials by various departments.

8. Off-season marketing plan: For catering and entertainment enterprises, there are ups and downs. In addition, the decoration of our store in March will strengthen the quality of the dishes of business meals, change and innovate, attract the employees of this building, and strive for business meals to be in by going up one flight of stairs in the new year. After the renovation, update the dishes of music and food, strengthen the quality of dishes, and raise the gross rate to a higher level.

9. As always, it has always been one of the key points of the kitchen to do the "six routine methods" and hygiene work in the kitchen, and the kitchen staff has been persistent in implementing them.

11, reasonable arrangement of personnel and comprehensive utilization of labor force, in today's increasingly fierce competition, personnel are nervous. According to the existing staff in the kitchen, reasonable arrangements should be made, and the work content of employees should be adjusted in time to improve their work efficiency.

in a word, all these are inseparable from the concerted efforts of all kitchen staff and the support and cooperation of leaders. Finally, I sum up my personal mentality in one sentence. I will do this job well, do it well, and meet my beautiful friends with a normal heart.