1. Kitchen annual self-examination report Part I
Time passes quickly, in a blur of near the end of the year, in the blink of an eye, I took over the restaurant time and a year has passed.
Looking back at the past every day, I as a restaurant supervisor, y feel the responsibility of the major, heavy work pressure. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all workers. Therefore, in order to build on our strengths and avoid shortcomings, we can do a better job in the future, now on the work of the year is summarized as follows:
First, as the restaurant is naturally inseparable from the diet, the restaurant is an indispensable part of the life of everyone, if we leave the food is not possible to survive, so as a unit of the restaurant which is also very important. As a restaurant director should be more for the sake of the diet, to ensure that each student's physical and mental health and considerations.
Second, as a collective restaurant, food hygiene and safety is related to the health of every student. First of all, we require each restaurant staff before taking on the job, should be carried out before the physical examination, the physical examination of the unqualified person is not on the job. Dining room is the place where students eat, but also the most sensitive to disease, in order to make all the staff can feel comfortable and assured that the meal, as a dining room staff, I have the responsibility and obligation to do a good job of dining room hygiene. From time to time to staff ideological education, implement the requirements of the Food Sanitation Law. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of restaurant food hygiene, tableware, "a wash, two rinse, three disinfection" work, workstations to do with the use of clear, weekly cleaning of the kitchen. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can seriously do their jobs, clear responsibilities, each in their own way, obey the allocation, on call, to ensure the normal operation of the work of the staff. Third, every day, I have a free moment, I will go down to the kitchen to patrol, and restaurant staff to get in touch with the communication of the restaurant's work needs or shortcomings, for a detailed understanding of, if not weekly, in a timely manner to make good control. Such as the health situation: due to the number of diners, the restaurant staff in the previous period of time, so that everyone is physically and mentally exhausted, sometimes not in a timely manner, thoroughly cleaned up the health, the placement of items is not neat enough. In order to adjust the staff's mentality in time to change the current situation, I personally advise them, personally visit the kitchen, direct them or cooperate with them to work together. So that the ceiling, walls, stove, steam box, etc., a new look, the ground, storage, etc., spotless. Kitchen has been significantly improved, a good working environment so that all staff more comfortable, more energetic; similarly, a good dining environment, but also to the dining staff to bring pleasure.
Third, to hold the food into the goods is also very important. More than a hundred people need to go out and purchase a variety of food, such as: meat, vegetables, eggs, poultry, main and side dishes. By me and the buyer together to purchase, strictly no "quarantine certificate", "food hygiene license" food are not purchased, stored for a long time, spoiled and tasteless are rejected, to prevent the occurrence of food poisoning events, and effectively ensure that each worker's Health. During this period, there were no intestinal diseases or food poisoning accidents among the people and workers who dined in our restaurant. Food hygiene can not be long-term storage of vegetables and food purchased daily, can be long-term storage of food purchased on a regular basis.
Fourth, a year to receive, large and small meals *** counted more than ten times. Timely, accurate, smooth completion of the meal reception work, to all levels of leadership left a good impression. At the same time to ensure that the staff of the normal meal.
2. Kitchen annual self-examination report Part II
A year's time immediately with the rotation of the earth drew a perfect end, in this year, accepted the national four-level public **** dietitian training, and went to Shanghai and Beijing and exchanges with dietitians across the country, and Chinese scientists face-to-face learning. Achieved substantial results. In the kitchen, and masters to learn the workflow of cooking and catering basic knowledge, and colleagues to discuss the work on the shortcomings.
In the year of 20_, I took the initiative to communicate with others, and was willing to share my inner feelings and thoughts on certain issues. The actual operation, familiar with the workflow, work details. In the work speed than the previous year has improved significantly. Achievements at the same time, but also brought some shortcomings in the work, such as: interpersonal relations face **** the lack of the same language, there is no a flash point to attract others, the details of the work need to pay attention to, the reaction ability to be further strengthened. Practical operation more to come up with the courage and boldness to break through still stuck in the original level of work. Looking forward to 20 _ year, for individuals, to make the following approach to address the shortcomings of this year's work.
Food and personal hygiene
Food safety is now the Chinese people concerned about the topic of food safety and hygiene work is to do a chef's duty. 20_year, food hygiene, tableware hygiene, food storage will be in accordance with certain requirements of the work of the implementation of the kitchen hygiene area, I will take a specific approach to keep neat and clean.
Personal hygiene, will develop good habits, cultivate their own physical quality, to do the "four diligence": diligent shampooing, diligent haircut, diligent bathing, diligent nail clipping. On top of that, we will wash our hands and laundry regularly. A positive interaction between personal hygiene and food hygiene can help reduce the risk of food safety problems. It helps to improve the image and quality of the sector. It helps to promote China's food safety towards a scientific and healthy development.
Practical operation work
The dishes produced work, is the most important practical operation work, to ensure that the dishes of the portion, quantity, quality according to the requirements of the work to determine to ensure that the dishes are smooth and not chaotic, in accordance with the correct order of the dishes to be produced out of the dishes. Ensure that the seasoning is not too much, not too little, to meet the needs of the chef cooking. Collecting materials time control within a certain range, one-time collated. During the period of big orders, the collaterals should be more than the usual collaterals, and during the off-season, the inventory should be kept in the usual state. Ensure that the small materials to meet the needs of cooking masters at the same time, the freshness of the small materials to be given to maintain.
The production of dishes, next year, I will go deep into the grassroots to learn some of the basic cooking techniques, integration of their own concepts of learning and knowledge, and everyone together to communicate and share.
Interpersonal relations
In this year's study of nutrition at the same time, ignored the establishment of good interpersonal relations, is my work this year's regrets, and this regret will be resolved in the 20 _ year.
In the process of assigning dishes, otherwise avoid disagreements with the masters. Then we have to grasp a basic general principle of dealing with the problem: "first solve the problem, after the responsibility, do not care, do not complain, timely detection of problems, timely treatment of the problem."
20_ is a year of achievement and regret at the same time, I realized the first step to the success of the ideal: get the teachers training, get the help of the leadership. I will take practical action to thank them, with the knowledge of learning to solve their own problems - the problem of interpersonal relationships, is the problem I left behind this year.
20_ year I believe that I am a year to show their talents, after the class I will be proactive communication with teachers to help everyone *** with the solution to the problems that exist in reality. I believe I will perform even better next year and make a major breakthrough on the original good foundation!
3. Kitchen annual self-examination report Part III
Walked through the diligent cultivation of the 20 _ year, the new year is coming, looking back on the past year, a lot of feelings. As a chef I have always been strict with themselves, seriously obey the leadership arrangements, adhere to the overall situation, under the leadership of the support of the successful conclusion of the year's work.
In order to better complete my work in the new year, I summarized my work in xx year. Work I served as a cook in the cafeteria, cooking in strict compliance with the cafeteria health system, seriously implement the health of the five-four system. Lead the whole group in the case of leading by example, strict implementation of the food hygiene law, to prevent diseases from entering by the mouth, to prevent food contamination and harmful substances to the diner's harm, to protect the health of the diner's body. Four segregations are practiced in the storage of finished products; segregation of raw and cooked; segregation of finished and semi-finished products; segregation of food and sundries and medicines; and segregation of food and natural ice.
Environmental hygiene adopts four approaches: fixed people, fixed objects, fixed time, fixed quality, delineation and division of labor, and responsible; personal hygiene to achieve four diligence: diligent hand-washing, nail clipping; diligent bathing, haircutting; diligent washing of clothes, bedding; diligent change of work clothes. The cupboards and shelves where food is placed are always kept clean and free of mold and rodent stains. Every day regularly rinse the operation room stove and ground, carefully wipe the dining room floor and tables and chairs, strictly ensure that the operation room floor, doors, windows, glass and the surrounding environmental health. In the past year, I endeavor to study culture, business and technical knowledge. Establish and enhance the idea of serving the people. Commute to and from work on time. Abide by labor discipline and all the rules and regulations of the canteen, and strive to complete my work. At work, obey the work deployment, care for collective property, do a good job of collective and personal hygiene, to prevent food poisoning. In the dietary cooking, I work strictly according to the food operating procedures to ensure safety and hygiene. To do the production of staple foods, in line with the quality requirements, uniform size, mastery of the fire. Side dishes should be picked, washed clean, cut vegetables carefully, dices, blocks, silk clearly. Beautiful vegetables, color and type of good-looking, fried vegetables taste, salty and moderate.
4. Kitchen annual self-examination report Part IV
Time flies, time flies like an arrow, a year will soon be over. Looking back on the past year, a lot of emotions This is the eighth time I wrote the position year-end work summary. This year, the entire Shenzhen market prices are rising rapidly, personnel costs at the same time also rising, in the company's vigorous reform, management training and everyone's *** with the efforts of the company is also more and more formal.
Now look back on a year's work history. By the beginning of the business is slow, to business is slowly getting better and better, in to the business is slowing down. We do lobster theme is seasonal, due to shrimp and crab. But this year is different from previous years, this year's business is better late, by last year's lobster event reasons, and the summer drought inland shrimp meat is not full and so on. Then there is the business slowly good time, the staff service and food marketing can not keep up. Employee turnover is also very large, no old staff, new staff can not keep up. The kitchen also has a lot of shortcomings, the food is slow, the staff is not stable, resulting in the staff can not keep up with the business. Of course, I also have a lot to do in the work is not in place. Such as food production stability, hygiene and other aspects of the grasp are not very in place. Employee management: as a good manager, they must have a deep understanding of their subordinates, including his character, personality, hobbies, style of work, work ability and many other aspects, for different personalities, different age groups, different abilities should be different management style, tone of voice and work tasks, so as to make the best use of their talents, and make the best use of things. At the same time, we should know how to care about our employees, sincere concern. When they make mistakes, in addition to criticism, but also more encouragement, as well as its trust, so that he appreciates the leadership's concern and value, so that he knows that we are not only superior and subordinate relationship, colleague relationship, we are still mutual support, care for the relationship of friends. Of course, as a manager, the same in front of the staff to establish their own prestige. This kind of prestige is not to rely on bad language criticism, not by doing good old man to establish their own prestige. On one I recognize my own many deficiencies, I will change these deficiencies in the work of the coming year, to be an excellent administrator.
On the occasion of the resignation of the old and welcome the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20xx, and at the same time, we should improve our own way of thinking, examine new dishes, accelerate the innovation of dishes, so as to seek to create better economic and social benefits in 20xx. In the guidance and help of leaders and colleagues, our team will be able to seize the opportunity to meet the challenges towards a harvest 20xx!
5. Kitchen annual self-examination report Part V
20XX year has passed half, looking back on the six months of the kitchen, a lot of feelings. Half a year in the busy all kinds of kitchen staff to pay hard work, we work together, and actively strive to complete the work task at the same time also created a surprise, there are many shortcomings we need to summarize and make up.
1, strengthen the kitchen internal training. According to last year's summary of the work of the kitchen staff working ability is not high and work awareness of the phenomenon, pay close attention to the work of the new staff service consciousness, strengthen the job skills, enhance the comprehensive ability of the staff.
2, strengthen the front and back office communication and coordination, enhance customer service. Regularly held kitchen, front desk coordination meeting, enhance the staff's team awareness and service consciousness, find and solve the work of the existence of. Deficiencies, front and back of the desk to assist each other, *** with efforts to enhance the brand of water and sky hotel catering.
3, rationalize personnel, labor force integrated use. In the increasingly competitive today, the kitchen staff is relatively tense, we are based on the existing kitchen staff to rationalize their arrangements, integrated use, timely adjustment of the staff's work content, enhance the efficiency of the staff.
4, further standardize and clarify the kitchen reward assessment system. Enhance the efficiency of the kitchen staff, enhance teamwork and cohesion, improve the overall level and quality of staff, and cultivate a positive attitude towards work, the staff incentives and assessment of the program made further detailed provisions.
5, as always, do a good job in the kitchen food safety and hygiene, kitchen hygiene and food safety work has been one of the priorities of the kitchen work, kitchen staff to carry out the implementation of persistent.
6, reflecting the restaurant brand, highlighting personalized service. In the weekday service, the front and back of the desk *** with the cooperation, there is no lack of personalized service, special treatment of special guests, which are for the accommodation, Hui people tourists, Korean tourists and other guests to make different needs of the package, there are for the tourists who prefer food to make personalized dishes and so on.
7, adhere to the coordination of the kitchen work. Strictly control the quality of the output, to ensure that any finished or semi-finished products from this kitchen out of the standard, to enhance the department's service and quality.
8, the festive food activities colorful. From different seasonal, seasonal and guest demand for the actual starting point, push the new, customer satisfaction for the purpose of research and development of dishes, to bring guests not only food, but also more surprises and satisfaction.
9, the kitchen internal innovation and development, strengthen the staff in the dish cooking training and education, will go out and the introduction of a combination of learning to go out in the research and development of dishes and cooking, and actively participate in a variety of food competitions, to enhance the good image of the water and sky hotel food.
Achievements can not be achieved without the *** with the efforts of all staff, but also with the support and cooperation of the leadership. In this half year has made some achievements, but we think more should be our shortcomings, in the competition is so fierce today, how do we create more performance tomorrow, which requires us to group efforts and strategies. We will be in the second half of the year, *** with the face of difficulties, *** with the challenge of the future, for the successful completion of the hotel business objectives and tasks to make due contribution.