? Chef's Work Plan Fan Wenxuan
? A story about shops and companies.
? 1, in line with the company's annual plan, in order to welcome our peak season next year, at the end of May, 20 14, we will make all the preparations for the listing of _ _ _ _ _ _ and train the team of chefs.
? 2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.
? 3. Through professional training and management, we can reasonably reserve the technical strength of our chefs and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of the catering industry, so as to truly "follow one's inclinations", constantly develop new products, meet market demand, and create greater development space and profits for enterprises.
? 4. Check the food quality of each store and central kitchen at least once a month 12 times, and report the inspection work to the company leaders every week.
? 5. Actively collect the opinions and information of grass-roots stores on the dishes they have learned, and make corresponding adjustments in time.
? 6._ _ Make preparations for the special dishes reserved in 20 14 before the market, and add corresponding new varieties according to the popular trend in 14.
? Second, about _ _ store
? _ _ Store will reopen with a brand-new look on March 8 14 after it has been closed for half a year. In view of the special situation of _ _ Road, according to the decision of the company leaders, our products will be different from other branches. We will focus on _ _ x \ _ _ x \ _ _- three pieces, supplemented by the original dishes sold well in other stores, so as to attract new ones with the original dishes. In the afternoon, the business of some stores in the market is very weak, but due to the special geographical location of changshou road, we will cooperate with the operation department to make the afternoon market well, for example, we will launch simple, quick and rich packages to deliver meals to the employees of the company upstairs. As the core department of the whole restaurant, the kitchen will make arrangements for the whole plan.
? 1, through the investigation of some stores whose geographical location, surrounding main consumer groups and business models are roughly consistent, according to the general policy given by the leaders of the operation department and combined with our actual situation, the composition of the whole menu, including the collocation of lunch packages, will be completed in the middle of 1 month, and then reported to the company leaders for review!
? 2.65438+At the end of February 2004, the kitchen staff was established. From the perspective of saving personnel costs, the kitchen staff will be composed of outstanding kitchen staff from major external positions and other stores! The salary of external personnel should be consistent with the company's existing A-level kitchen staff.
? 3. After the menu is confirmed, complete the standardization and standardization of all dishes in the menu, and conduct comprehensive and systematic food knowledge training for kitchen staff and front office service personnel respectively!
? 4. Understand the market prices of raw materials and seasonings, and calculate according to the requirements of gross profit of dishes to make the market prices of individual dishes.
? 5. For Store __x, try the dishes every month, and finally choose about three successful dishes to replace. Change the standardized information of dishes in the early stage and do a good job in training.
? 6. 10 Get ready before lobster goes on the market at the beginning of the year. The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.
? Chef's Work Plan Fan Wenxuan
? Dear leader: Hello!
? With the celebration of Christmas and the arrival of New Year's Day, the bell is about to ring. First of all, I wish you good health and smooth work. Looking back on * *, with the careful guidance of the company leaders and the strong support of our employees, I was promoted from a grass-roots level to a restaurant with eleven branches. Here, I would like to take this opportunity to thank Mr. Chang, Mr. Chen and the company leaders for their trust in me. Now I will summarize the work of the year as follows:
? I. Operating conditions
? The eleventh flavor restaurant opened in September 1 and officially opened on September 3.
? Second, the commercial aspect.
? Our local restaurant has a booth, which is an independent operating window of Korean cuisine, and two performance windows (rice noodles and iron plates). Stable turnover, reasonable cost and good effect. There is also a beverage window, which accounts for more than 75% of the cost, as an aid. Under the leadership of Manager Ge, at the end of September and the beginning of June 10, other stalls were adjusted: 1 The turnover of stalls was low, and I helped to change them into a snack, which was now fried and sold, which played a very good role. Convert from 1 to 4. 1 file is transferred to a new chef, and the ability is improved immediately. Turnover increased by 200-promoting 300 yuan. After that, the chef in 1 file goes to the fifth file, and the chef in the fifth file goes to 1 file. The turnover increased from 1 100- 1200 yuan in early September to 1500-20xx. After the fourth gear adjustment, the turnover increased from 1600 yuan to about 20xx yuan.
? In order to solve the shortage of side dishes, the sixth person was adjusted to the cutting and matching room, focusing on side dishes. In order to support the development of Tangshan store, our store transferred the ninth chef to Tangshan store on the premise of reasonable division of labor among existing employees. I helped produce the ninth file, and the turnover was basically stable.
? Instead of doing ordinary work, the hourly workers dispatched competent chefs to process new products, set up cake windows, and the chefs led the waiters to make them, and gradually introduced a series of new products such as sandwiches and egg tarts. Maximize the development of technical force and maximize the use of personnel.
? After the adjustment, the subjective initiative of employees was fully mobilized, the enthusiasm and creativity of employees were improved, eight kinds of dishes were added in our store, the sales level of employees was improved, and their sense of competition was increased, which played a very good role.
? Third, quality.
? As a chef, I strictly control the products of every stall and strictly follow the standards. During the period, listen carefully to the opinions and suggestions from all sides, sum up the problems that appear every month, and improve them in time to ensure the quality of meals for teachers and students.
? Fourth, health and safety.
? Strictly implement the company's rules and regulations, do a good job in food hygiene and safety, and put an end to the situation that raw and cooked are not separated. Ensure the safe use of water, electricity and gas. At the same time, after the file is closed every day, the self-examination and the supervisor take turns to check the safety and hygiene, so as to prevent the occurrence of various accidents and make the alarm bell of safety concerns ring.
? V. Costs
? As I have just become a chef for group meals, my cost and some details are not good enough and need to be further improved. In the future work, I will actively learn from chefs in various stores and strive to maximize the company's benefits and achieve a win-win situation. In the future work, I hope that leaders and colleagues will give more valuable opinions and suggestions, and everyone will make progress and develop together!
? 1, looking forward to the year of * *, with the guidance of leaders and the support of employees, I will set an example, be highly strict with myself, lead employees to provide exquisite dishes and quality services for teachers and students in our school, do my best, work hard and strive for a new level of turnover.
? 2. Pay more attention to the life of employees, communicate more, and do more technical training to cultivate useful talents for the company. Actively publicize the company culture, improve the professional quality of employees, retain the hearts of employees and make employees feel at home in the company.
? 3. Strictly control the cost of dishes, rationally use materials, control the purchase, receipt and inspection, and establish the concept of less goods, diligent goods, no backlog and no waste. Do a good job in the cost of each booth and help employees establish a sense of saving. It would be better if the company could implement the performance pay system.
? The above is my work plan for the new year. If there is anything wrong, I hope leaders and colleagues will give me more valuable advice. Thank you!
? Chef's Work Plan Fan Wenxuan
? Before talking about kitchen management, first state the atmosphere that kitchen staff and even the whole catering department and hotel will admire and admire.
? First, advocate intimate relationship-the so-called intimate relationship means that all employees, including managers and employees, employees and employees, employees and customers live in harmony.
? Second, advocate unity fashion-the so-called unity means that all employees have a clear division of labor and cooperate with each other, which is unity under the same goal. This unity is the fundamental guarantee for enterprises to achieve their own goals, and it is also the driving force for enterprise development. Unity can make employees work together as one.
? Third, advocate the fashion of mutual assistance-the so-called mutual assistance means that employees should care for, love and help each other both at work and in life.
? Fourth, promote friendship-that is, employees get along well and love each other. Friendship is based on "benevolence", and only "benevolence" can be friendly with people. Require employees to be strict with themselves and be lenient with others.
? 5. Promote thrift-the so-called thrift means thrift. Diligence is the precious wealth of an enterprise, and it is also the way for an enterprise to develop its business by practicing economy and opposing waste.
? 6. Advocate the fashion of respect-the so-called respect means that although there are positions and jobs within the enterprise, every member of the enterprise should be able to respect each other, not despise others, look at their advantages, learn more from others, and respect their personality, knowledge, technology, labor and even living habits.
? Advocate the fashion of cooperation-the so-called cooperation means that although there is a division of labor, we can divide it, divide it, care about our neighbors, care about things inside and outside, and do our best to help others actively.
? Eight, advocate trust fashion-the so-called trust, that is, managers and employees of enterprises can understand each other, do not doubt, trust each other, do not bully the weak and fear the hard, do not bully the weak and fear the hard, can choose talents and appoint people, know people and do their best, and there is no doubt. Everyone can be honest and warm.
? In short, corporate fashion covers a wide range, which is actually a good atmosphere formed by employees for a long time. This kind of atmosphere, as a kitchen manager, will strongly guide the whole kitchen team to have a good fashion and mental outlook. I believe the whole hotel will show a good atmosphere, because these will be a huge spiritual wealth for the enterprise.
? To sum up, I believe that employees working in such a good atmosphere and then managing them will inevitably establish a good corporate image, so that they can participate in market competition without any time, thus opening up markets and products. Expand influence and credibility, and formulate this series of management plans.