Back Chef Individual Work Summary Sample

Introduction: the back of the kitchen is a hard work, and there are a lot of curves in the chef's road, the summary of the work, you can reduce the pressure, the following is the back of the kitchen I brought the individual work summary sample, I hope to bring you help!

After the chef's personal work summary (a)

In the support of leaders and colleagues, as a chef, I always adhere to the example of high standards, strict requirements, unity. To provide customers with exquisite dishes and quality service; to realize the economic and social benefits of the hotel, diligent and conscientious. Now the specific work of the year is summarized as follows:

First, business

I am under the guidance of the leaders of the brainstorming, the development of a more reasonable business plan. Such as: according to the customer's consumer psychology, we launched some green food and wild food; according to the seasonal supply of raw materials, we launched some of the dishes with farmhouse characteristics, but also for the guests to provide seasonal characteristics of the flower tea and so on.

Second, the management

People-oriented, I combined with the actual situation of the staff, the staff on a regular basis to carry out targeted culinary training, and often motivate them to do a good job. After efforts, the overall quality of the staff to improve, such as focus on instrumentation, comply with kitchen rules and regulations to continuously improve their own cooking skills, and even some employees have begun to try to make their own new dishes. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Three, quality

The quality of food is the core competitiveness of the hotel catering to survive and develop. As a foreman, I set an example by assisting the head chef to strictly control the quality of the dishes produced. We have made a material standard for each dish and production procedure list, cooking in strict accordance with the standard implementation, to ensure that each dish color, aroma, taste stability; we also carefully listen to the dining hall surface staff and guest feedback, summarize each meal dish production problems, and in the daily meeting in a timely manner to the staff to analyze the shortcomings of the kitchen; we also often add new dishes to ensure that repeat customers each time you can taste new! We also frequently add new dishes to ensure that repeat customers can taste new flavors every time.

Four, health

Strictly enforce the "Food Hygiene and Safety Law", seriously grasp the food hygiene and safety work, grasp the food processing of all aspects. According to the regulations, each employee must be responsible for their own sanitation area, at the same time, by me to carry out unscheduled inspections. We use all the power available to ensure food hygiene and safety, to prevent customers from food poisoning, resulting in unnecessary consequences.

Fifth, the cost

In the case of guaranteeing the quality of dishes, reduce costs and benefit customers, is always an important goal we pursue. As a chef, I also summarized some new ways to reduce costs. Such as: master the inventory situation, resolutely implement the "first in, first out" principle, the inventory time longer raw materials as soon as possible to sell out; the development of no-cost dishes, the main course of the remaining raw materials made into a tray type of dishes, in order to reduce the cost; but also to let each employee know their own raw materials used in the price of the raw materials used in the daily estimation of the value of raw materials used in this way, so that cost control is implemented to each employee. Control is implemented to each employee, so that all kitchen staff are concerned about the cost, so as to maximize the benefits.

In summary, in this year, through the team's **** with efforts, we have achieved significant results in the kitchen management; in the dish innovation, dish quality, cost control, staff quality improvement and other aspects of the results are quite high. Of course, we still have shortcomings, from this event, I also feel y the challenging and innovative work I shoulder. In the future, I will lead my team to continue to accept the challenge, the courage to innovate, cooking more exquisite dishes.

After the chef's personal work summary (2)

The roar of the blower, mixed with the sound of noisy conversation, busy and well-organized figure, the hot air hazy window painted a lively dining scene, which is the biggest this month is also the last large-scale meeting of the dining scene in 20XX. We are about to go through the 20XX year is our food and beverage department to resume normal operation since the extraordinary year, in fact, to carry out the work of half a year of ` time, in this period of time, in addition to the normal reception work, the food and beverage department also formulate suitable for their own management system and pay close attention to the implementation of the work, and actively carry out the necessary training work to improve the quality of the staff in a gradual and orderly manner, whether it is the ability to receive or the staff's spiritual outlook has been significantly improved. Significantly improve the work of this phase is summarized as follows:

First, strengthen the internal management

1, the development of a new "Employee Code", and get the recognition of the lodge to do a slight modification of the first in the Ministry of Food and Beverage, standardize the guidelines for the work of employees, and to the Employee Code as an outline of the food and beverage industry combined with the Ministry of Food and Beverage Department of the work of the Ministry of staffing, job responsibilities, and specific Staffing, job responsibilities, specific operating standards, up to more than 70 pages, but also in the continuous revision and adjustment. And based on the rules and regulations to carry out daily management.

2, actively carry out the rules and regulations, service skills, health knowledge and fire knowledge training, standardize the weekly meeting (interrupted in Wuhan to assist in the marketing work), once a month the staff life will be developed weekly cleaning priorities, strengthened management, improve the quality of the staff to change the original comparison due to the long-term semi-hiatus of the lazy habits of work, change the spirit of the outlook. Change the original meeting of more than 70 people to the hotel management company to borrow people to help service the situation, 130 people of the saturated amount of hospitality work only rely on the unity and cooperation of the existing staff can be easily done, including meals, meetings, entertainment, the normal reception. At the same time, the good spirit continues to reflect, such as: City Investment Real Estate Group meeting Huang Huarong picked up the guests left behind with 20,000 yuan in cash, a blank check, a large number of bank cards and documents of the package was immediately turned over to the front desk; Hongan Zhan Dian financial hospitality Provincial Department of Finance reception activities after the end of the Xie Yuling picked up the guests discarded envelopes containing 100 yuan of money, and immediately turned over to the Ministry of Food and Beverage; head chef at the Disabled Persons' Federation in December conference attendants to serve as Miss Manners, and the meeting of the entire staff to be Acting as Miss Manners, and the end of the meeting will have to eat and breakfast buffet is not collected, the table is not cleaned up when the initiative of a person to collect meals and take care of guarding the front desk.

3, the development of the zero menu, banquet menu, buffet menu and wine list, and according to several large-scale meetings of the reception of the guest response to the situation in time to make adjustments and revisions.

4, the development of food and beverage to farm food and wild game as the leading business policy and accordingly replaced the chef team to meet the current stage of the work requirements and development needs.

5, the implementation of the health responsibility system, the responsibility of zoning to the person, to change the original dirty situation, especially the kitchen hygiene has improved significantly. At the same time, the catering department is divided into dining room, meeting room tennis court, front desk fish pond store, the hall, kitchen and other five areas and responsibilities to the person; arrangements for specialized personnel in charge of men and women's bedrooms within the department.

6, the development of restaurant cost control plan, in order to ensure guest satisfaction under the premise of effective cost control.

7, to strengthen the safety and security of the catering department, the daily rotation of duty, inspection, including health, safety, engineering problems, attendance, work completion, open file receipt situation and other work. Effective inspection work and eliminate the occurrence of hidden dangers. This inspection work will be used as one of the assessment contents of each catering department staff.

Second, to strengthen the improvement of employee welfare

1, to improve the staff meal, the development of a weekly recipe, carefully made, and seriously listen to the feedback of employees to actively improve.

2, after work to organize mountaineering adventure activities, campfire barbecue activities, on the one hand, to increase the guests to come to the entertainment projects, on the one hand, to enrich the spare time of employees.

3, in the projector bought back, from time to time in the conference room to play just released blockbusters, and often organize the staff to sing karaoke, through a series of activities, and strive to create unity, cooperation and harmony of the atmosphere, and enhance the staff's sense of belonging and sense of community.

4, the monthly money from the sale of garbage as the staff's activity funds, as a welfare, to buy them some summer fruit and buy socks and other small commodities.

Third, the reasonable transformation of hardware facilities, equipment

1, the adjustment of the kitchen layout and decoration. Strictly in accordance with the requirements of the health supervision department to rationalize the planning of the kitchen layout, several years of black kitchen a new face, improve the working environment, improve the quality of health, for the back of the higher requirements of the reception provides the prerequisites.

2, added a number of new supporting tableware and festive red tablecloths to improve the dining environment of the small hall room and the overall festive atmosphere of the hall, while replacing the sofa does not adapt to the small hall, so that the overall coordination of the hall room.

3, increase the screen, separated from the hall and kitchen.

4, the installation of projectors and automatic retractable curtains. Make the meeting room hardware in line with the market competition needs to meet customer demand.

5, add Buffy stove, increase the form of food and drink.

6, in order to ensure the normal operation of the catering department under the premise of actively assisting the marketing department to carry out the work of arranging the manager to help develop the marketing market.

Fourth, closely cooperate with the relevant departments to do a good job in the reception and daily work. Strengthen teamwork, deepen the overall concept

Catering Department, all members of the Department always bear in mind that the mountain is a family of the overall concept, and resolutely comply with the arrangements of the mountain, especially the front desk staff, play the role of the nerve center of the mountain, cooperate with and assist the guest rooms department, the Office of the removal of furniture, cleaning the main building range of garbage, and other activities, to the one for all, I am a person of the faith of the service, the service We serve the lodge and the staff with the belief of "all for one, one for all". Such as a period of time before the ladybug infested the villa, the front office of the two clerks immediately obeyed the scheduling and command of the guest room department Hong manager, actively involved in the extermination work.

Although this year's work has made some achievements but there are also many difficulties and problems:

1, the catering department has fewer staff to manage a wider range of personnel shortage, although it can be more successful in completing the task of hospitality, but the quality is very poor, and does not reflect the characteristics of the service.

2, the rules and regulations are not perfect, the implementation is not thorough enough, there is arbitrariness, especially the management mechanism needs to be improved.

3, the dishes should be constantly in response to market changes and innovation.

4, the overall level of staff quality is not balanced, the lack of professional management personnel, the existing staff skills training needs to be strengthened.

5, restaurant facilities and equipment have different degrees of aging and damage, some air-conditioning equipment has been unable to use. At the same time, the entire decoration has been completely out of step with the times, the ceiling is more serious phenomenon of shedding, the urgent need to repair or update. Some of the hardware facilities need to be updated and remodeled, especially the conference room tables and chairs and the layout of the hall.

6, catering department within the scope of the entertainment department facilities are not complete, many guests have needs can not be met.

7, the lodge does not have a very attractive project of the general environmental impact of the catering department operating conditions are relatively depressed. Increase recreational facilities, sauna, etc.

In next year's work, we are going to do the following:

1, the catering department of the daily attendance system as an important performance appraisal of individual performance.

2, according to seasonal changes in the development and implementation of different periods of the menu.

3, standardize the establishment of additional personnel. Usually busy when the restaurant staff is tight, if you carry out eco-farming, you can solve the amount of work saturation in idle time. Completion of the quality of service to the quality of change.

4, reasonable remodeling to increase facilities, increase the private room. The original plan to increase a few ktv private rooms, in fact, can be completely at the same time to increase the table, after dining can be singing leisure. At the same time, the hall will be slightly remodeled, increased into four to six people of the square table scattered platform, a guest dining can be a restaurant, a guest singing is the concert hall. At the same time to make good use of the Bird's Nest, the bamboo building slightly remodeled, so that it has the function of dining and drinking tea, meals are farm food, tea is Chinese tea (or other beverages).

5, increase the earth stove, the formation of a real farmhouse flavor, the use of many wood on the mountain, thus saving fuel, reduce costs.

6. Increase the variety of drinks to truly realize the essence of dining. Cuisine to increase the pine needle smoked food, liquor to increase in the pharmacy prescription brewing their own wine.

7, continue to care about the lives of employees, change irregularly to carry out movies, singing and other recreational activities held once a week, while focusing on watching the "love of the Grand Hotel" and "Five Star Hotel" two TV series, so that employees watching the drama at the same time to feel what it means to be a hotel and what it means to be aware of the service. At the same time, we carry out movies or lectures on popular science to improve the staff's knowledge of farming and legal awareness, so as to improve their personal qualities. More rehearsal campfire barbecue in case there is a guest demand can be guided.

8, continue to carry out training, in accordance with the operating procedures and standards of the Ministry of Food and Beverage to complete the specific training of service standards.

9, adhere to the production safety management, safeguard personnel and property safety.

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