Personal summary of hotel chef's annual work (1) I'm a chef in the catering department xx. With the celebration of Christmas and the coming of New Year's Day, the bell of 20xx is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 20xx, with the guidance of leaders and the support of colleagues, as a chef, I always insist on setting an example, working in the front line of production, requiring every employee to strictly manage all aspects, from weekly meetings to teaching cooking, and instilling many new elements and catering knowledge in today's catering many times a month. Thanks to my efforts and everyone's efforts, we can provide exquisite dishes for the guests who come to our park for dinner today.
I. Food safety
Food safety is the top priority of kitchen work, in order to deal with all aspects of food processing and ensure safe production. I divided every employee in the kitchen into hygiene responsibility areas, and let them be responsible for their own hygiene areas, food raw materials, storage containers and so on. The food inspector and I conduct unscheduled inspections.
Secondly, strengthen the supervision of classified management of food raw materials. Import and export of food raw materials; Kitchenware classified management, fixed position, adhesive tape positioning; Regularly clean the kitchen, fresh-keeping cabinets, freezers and other raw material storage places, and measure the temperature and humidity regularly.
Thirdly, in the active season of bacteria breeding, food inspectors from the Food and Beverage Department are invited to regularly train kitchen staff, from the use of test paper to various standard disinfection methods, from standardized hand washing to the popularization of food safety knowledge, so that everyone can have a deeper understanding of food safety and raise the awareness of all staff to participate in food safety.
Second, the commercial aspect.
Under the guidance of the leader, I made a more reasonable business plan. For example, Heyuan Restaurant provides seasonal food saving in spring, summer, autumn and winter, as well as some special dishes and innovative dishes according to the characteristics of seasonal raw material supply. For example, in view of the fact that the prices of all raw materials in the market are rising, but the selling price of dishes has to be maintained at the original price, we have carefully developed and used ordinary raw materials to make excellent, fragrant, delicious and fashionable low-priced dishes. For example, the monthly sales of stone pots, fungus and cabbage have repeatedly reached the top.
Coffee shops are also aimed at the price increase of various raw materials in the market, using bananas left over from buffets as popular banana bags, and so on. There are also staff meals to provide services for employees, and many healthy foods with meat and vegetables are also introduced when raw materials in the market are rising.
Third, management.
I strengthen quality education in combination with the actual situation of employees. No matter how busy you are every month, you should take time out for targeted cooking training, and often encourage them to read more, learn more and remember more in their daily work, so as to give full play to everyone's greatest potential in important jobs in the future. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and observing kitchen rules and regulations. Now we have formed a harmonious, high-quality, efficient and innovative team. At one time, some employees did not understand our strict management. I remember an employee's kitchen worker came to me and said that we were only cooking for employees. Is it necessary to cut shredded potatoes so well? At that time, I told him clearly that it was necessary and told him the truth. First of all, from your own point of view, you should strictly lay a good foundation of knife work, so that you can make greater progress in cooking in the future. You can let employees eat delicious cocoa rice every day, so that employees will feel at home. In retrospect, this strict requirement was not in vain. What we see at present is a good team of chefs.
Fourth, product control.
The quality of dishes is the core competitiveness of restaurants. As a chef, I strictly control the quality. We have worked out the feeding standards and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, fragrance, taste, meaning and shape of each dish; We also listened carefully to the feedback from employees, front office attendants and guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; At the same time, we also modify the standard menu of buffet and table meal in a targeted manner, so that regular customers who come to eat can enjoy new dishes with different tastes. After completing the above work, under the guidance of the Food and Beverage Department, I will reorganize and develop a new menu with photos in Heyuan Restaurant next year to ensure that it reflects the business characteristics of constantly absorbing many new elements in today's catering industry, thus forming our unique catering brand in Guanzhong New Garden and ensuring that repeat customers can taste new flavors of food every time.
Verb (abbreviation for verb) cost
Under the condition of ensuring product quality, reducing costs and benefiting customers is always our important goal. As a chef, I also summed up some new ways to reduce costs. For example, if you often go to the market for inquiry, you can make a more accurate price list of raw materials. Every inquiry brings back a lot of raw materials to reduce costs, keep abreast of the inventory situation, resolutely implement the principle of first-in first-out, and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes, and make the remaining raw materials of the main course into set dishes to reduce costs; Let every chef know the unit price of raw materials he uses, and estimate the value of raw materials every day, so that the cost control will be implemented on every chef. As soon as the monthly cost rate comes out, they will be informed whether it is high or low every month, so that all kitchen chefs can care about the cost and maximize the benefits.
Gain and loss of intransitive verbs
In the past year, I managed the chefs and chefs in three kitchens at the same time. In the case of multiple meals from X to X, due to the shortage of staff in our three chefs, we all worked overtime during this period and successfully completed the major reception tasks again and again with our own hard work and sweat. Thanks to our unremitting efforts and the brand of Garden Restaurant, it has been recognized by school leaders, garden leaders and customers. In addition, two employees in our kitchen were lucky enough to have the opportunity to go out and study senior nutrition caterers this year, and obtained certificates issued by the Ministry of Labor and Social Security, which laid a solid foundation for our future nutrition catering.
To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; Good results have been achieved in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings, such as our most concerned operating income. We need to develop more good and cheap food to attract customers and maximize annual income, so as to increase income for the park. From this perspective, I deeply feel the challenge and innovation of shouldering the work. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.
When we bid farewell to the old and welcome the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20xx. At the same time, we should improve our working ideas, investigate new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in 20xx. At the same time, I believe that with the guidance and help of leaders and everyone, our team will be able to seize the opportunity, meet the challenge and move towards fruitful 20xx!
Personal Summary of Hotel Chef's Annual Work (Part II) I am very grateful to General Manager Zhou, General Manager Chen and Manager Ke for their cultivation and trust and for giving me a platform to show myself. Looking back on the past three months, with the guidance of leaders and the support of colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading many employees, and providing customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the company, we are diligent and conscientious. The specific work in the past three months is summarized as follows:
1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. According to consumers' psychology, we have introduced some green food and nutritious food.
Second, management: people-oriented, I combine the actual situation of employees to strengthen quality education, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by kitchen rules and regulations; Some employees even started thinking about new dishes by themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality: the quality of dishes is the core competitiveness of our survival and development. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.
Health: Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.
5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of first in first out, and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, thus achieving efficiency.
To sum up, I have made some progress in kitchen management through the team's Qi Xin cooperation; Great progress has been made in food innovation, food quality, cost control and staff quality improvement. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more good and cheap food to attract customers, increase turnover income to a certain extent, so as to achieve a good effect of turning crisis into opportunity. From this point of view, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.
On this basis, I will continue to strengthen management, quality and hygiene monitoring and cost control, at the same time, improve working ideas, inspect new dishes, speed up food innovation, and strive to create better economic and social benefits next month.
The competition between restaurants and surrounding restaurants is becoming more and more fierce, but I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards a fruitful and fiery July!
Personal Summary of Hotel Chef's Annual Work (Chapter III) I officially started working in Bao Yue Hotel in June 2008 +065438+ 10, when the hotel was in the most tense period of preparation. Everything in the kitchen of the catering department is blank, such as how to purchase equipment, how to collect enough raw materials, how to check, market promotion and product positioning, rules and regulations and the formulation of various daily bills. In view of the above problems, I made a preliminary plan based on my previous experience. On the one hand, I search for information, get involved in the front line of the market, master first-hand information and make purchasing plans; On the other hand, according to the actual situation of the surrounding markets, initially determine the positioning of dishes and make recipes. Strive for accurate positioning, which can lay the foundation for the next operation.
With the concern and attention of the leaders, Bao Yue Hotel started trial operation. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes with the requirements of the guests, making the dishes more suitable for the market.
Since the trial operation, the reception targets have been group meetings, wedding banquets, banquet receptions of various specifications, and zero-point guests (mainly concentrated at the end of 65438+February). Revenue reached 6.5438+0.9 million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as inaccurate positioning of dishes and the design of dishes not determined according to the requirements of guests. With all kinds of problems and efforts to change and enhance the product image, we have ushered in a new year. The work plan for a certain year is now reported as follows:
First, in the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the operating conditions of restaurant dishes and market customer surveys. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.
Second, in kitchen management, we should systematically integrate core competitiveness, improve management level by standardization, improve market competitiveness by modern information means, and guide kitchen management with efficiency as the goal.
Third, in terms of personnel, it is necessary to conduct professional skills assessment, eliminate the fittest, and adopt the method of "please come in and go out" and regular training to improve the professional skills and professional quality of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.
Fourth, in the production of dishes, the four-level control system and the negative control system are adopted, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return the goods if they have problems. Otherwise, everyone should bear the corresponding responsibility.
Five, in the acceptance and use of raw materials, we must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give benefits to customers.
Six, in terms of food hygiene and safety, fire safety
Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety.
Strictly implement standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and alarm bells will ring!
Personal Summary of Hotel Chef's Annual Work (Chapter IV) Our chef's main job is to cook, provide all kinds of delicious food for the hotel and meet the needs of customers. 20xx years, more customers. In order to meet the needs of customers, we obtained the help of other colleagues and completed the task. Now briefly summarize the work of one year.
First, control the safety of ingredients.
As a hotel, the first thing to do is to ensure that there is no problem with the dishes provided by the kitchen, and the purchased products must be of high quality, harmless and in line with national regulations. In order to meet this requirement, our kitchen should keep our principle of purchasing ingredients, and don't buy anything that is stale and has food trademarks. Since you want to do it, you must be responsible to your customers and your own conscience, and you will not choose other inferior products because some ingredients are expensive. In fact, we still need customers to pay the bill in the end. Only when we do it well will customers be willing to pay the bill. I will always strictly control safety to ensure that new dishes are safe before they are launched. Because all the dishes in our kitchen are delicious and recognized by customers, the collocation of our ingredients is also very reasonable. We use scientific methods to match, so that two conflicting dishes will not become one dish, because we must ensure the taste and safety.
Second, the training of chefs.
If you want to cook well, you must be skilled, know the steps of cooking, be able to complete difficult tasks and be more resistant to pressure. When you are busy at work, you must ensure that the dishes can be served on time and that every customer can get what he wants. Fast enough is also important. In order to improve the level of our kitchen and make more delicious dishes, I have given simple training to all the chefs in our kitchen many times this year. Training their cooking skills and improving their ability, of course, can't be done in an instant, so I divided it into several procedures. Every time we work, we will be more prepared. Through practical training and explanation of knowledge points, every chef in our kitchen can practice his skills and improve his ability while working. If you want to cook delicious dishes, you must cook a lot of delicious dishes and need to practice often. At the same time, we will teach every chef some specialties of our hotel to ensure that they can complete the tasks assigned by our hotel. Many times, I will work hard to do a good job, constantly improve my work tasks and improve my work ability. Cooking requires exercise, and perhaps knowledge accumulation and precipitation. The most important thing in cooking is the heat. After mastering the heat, you can put down the ingredients in time. It takes more practice to cook delicious dishes.
Third, check the kitchen attendance.
We need to work in the kitchen earlier, because we have to prepare more things in the kitchen every day. For example, we should prepare some meals in advance to ensure that customers can be served in time when they need them, so that they can eat their favorite dishes later. I will check the working hours of chefs on time every day, ensure that every chef will do it on time, comment and check their cooking skills, and be more capable of giving higher benefits. At the same time, we will not tolerate lazy people.
As a chef, I never forget my responsibility and keep my mission in mind. In this year, I didn't make any mistakes, and I insisted more. I often point out the chef's problems, which greatly improves our kitchen. We will continue to work hard next year.
Personal Summary of Hotel Chef's Annual Work (Chapter 5) In 20xx, I officially went to work in X Hotel. It was the most tense period of hotel preparation. Everything in the kitchen of the catering department is blank, such as how to purchase equipment, how to collect enough raw materials, how to check, market promotion and product positioning, rules and regulations and the formulation of various daily bills. In view of the above problems, I made a preliminary plan based on my previous experience. On the one hand, I search for information, get involved in the front line of the market, master first-hand information and make purchasing plans; On the other hand, according to the actual situation of the surrounding markets, initially determine the positioning of dishes and make recipes. Strive for accurate positioning, which can lay the foundation for the next operation.
Xx Hotel started trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes according to the requirements of the guests, making the dishes more suitable for the market.
Since the trial operation, the reception targets include group meetings, wedding banquets, banquet receptions of various specifications, and zero-point guests. Income reached more than xx million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as inaccurate positioning of dishes and the design of dishes not determined according to the requirements of guests. With all kinds of problems and determination to change hard, the promotion of product image ushered in a new year. The 20xx annual report is as follows:
First, in the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the operating conditions of restaurant dishes and market customer surveys. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.
Second, in kitchen management, we should systematically integrate core competitiveness, improve management level by standardization, improve market competitiveness by modern information means, and guide kitchen management with efficiency as the goal.
Third, in terms of personnel, it is necessary to conduct professional skills assessment, eliminate the fittest, and adopt the method of "please come in and go out" and regular training to improve the professional skills and professionalism of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.
Fourth, in the production of dishes, the four-level control system and the negative control system are adopted, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return the goods if they have problems. Otherwise, everyone should bear the corresponding responsibility.
Five, in the acceptance and use of raw materials, we must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.
Six, in terms of food hygiene and safety, fire safety
Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety. Strictly implement standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and alarm bells will ring!