Seeing the passage of time, busy work for so long is finally over, to the end of the year, it is time to write a work summary. Help us get more progress in the coming year. What are the excellent post annual work summary is worth learning? The I have collected and processed, to provide you with 2022 chef individual year-end work summary how to write , for your reference, I hope to help you.

2022 chef individual year-end work summary how to write Part 1

In the upcoming past 20xx year, I am indebted to the leadership of the company's reuse, thanks to the company's cultivation, in the company's support and understanding of all employees, in the canteen fifteen colleagues vigorously cooperate with the completion of the 20xx year the company handed over the various tasks.

The main work of the cafeteria in 20xx;

First, in 20xx, the cafeteria **** there are 16 people responsible for the company's three meals a day, of which 13 or so for breakfast, about 7 people in the middle of the meal, about 2 people for dinner, of which there is a night meal from May to September about 1 people dining work and cafeteria hygiene and environmental health and other work in the restaurant. Our task is to let all the staff eat, eat well, eat safe and healthy, in this year we seriously total several years of work experience and seriously listen to the leadership and staff of the rationalization of the proposal in time to improve the shortcomings, make full use of my mastery of dietary nutritional knowledge and cost requirements of the company to try to make every effort in the dietary meat and vegetable with reasonable, coarse and fine balance in the case of guaranteeing the supply to try to arrange the pattern. In the hot summer every day for the staff and workshop prepared green bean soup and sour plum soup to workers to cool down, in the cold winter we prepared for the staff hot porridge and hot soup soybean milk and other cold for the staff. In the fall and winter we make baked white potatoes for employees to increase the pattern, but also in August 15 for employees to do moon cakes to supply employees to buy.

Second, health, health work for the cafeteria is the top priority, I know the importance of its people to food for days, the disease enters by the mouth so the cafeteria hygiene is very important, I have been in strict accordance with the dietary hygiene procedures, the dietary safety of the diners in the first place to strengthen the sense of responsibility and resolutely eliminate all possible safety hazards of the food shall not be purchased. Has been insisting on a weekly comprehensive health cleaning work, has been insisting on under the hands of clean found health hazards in a timely manner to eliminate, and in August held a fire drill so that each operator will use the fire equipment to protect the safety of this year, but also organized two times to extinguish rodent work. To guarantee the safety of all.

Third, cost control, due to this year's prices have been at a high level, especially meat, eggs, rice, flour, oil and vegetables have been rising, which makes the cost greatly increased to the cafeteria's cost control has caused great difficulties we have been insisting on routine savings to reduce waste, and seriously treat every expense.

Fourth, the problems and shortcomings, due to the cafeteria staff of each person's understanding and personal quality differences, some employees in the service is not satisfactory, some masters of the professional skills also need to be improved, there are times when there are contradictions between people, groups and groups with the coordination of the group is not coordinated enough, I and the group leader of the management are not in place place, some masters of the hygiene to maintain the place is not in place, the work of the people under the work of not neat! Operation is not in place, sometimes dishes with not reasonable enough, especially on November 3, the dishes with the operation of the problem is that I bear in mind in the future work must be warned at all times vigilant and resolutely to prevent similar events from happening again, I would also like to implore all the dining staff to put forward more valuable advice, found that the shortcomings of me and we can also improve the shortcomings and shortcomings in a timely manner. To better serve all employees.

20xx year's work plan, the implementation of the program and cost control:

First, strive to hold a cafeteria staff technology and operation safety exchange work in each quarter, timely solution to the problems found and safety education so that each operator knows all the operating procedures of machinery and equipment in the middle and late in the quarter and make sure to complete and record. In a year held two fire drills in which half a year so that cooks will use fire equipment to protect the safety of the cafeteria.

Second, we must adhere to the weekly sanitation and cleaning work, once every two months, a comprehensive cleaning of all the equipment in the cafeteria maintenance and maintenance work and make records.

Third, in June, we must complete the chef's physical examination so that the chef has a health certificate to eliminate the spread of infectious diseases.

Fourth, the procurement of raw materials, acceptance of warehousing and warehousing and storage must be strictly controlled on the unqualified raw materials resolutely refuse to accept the income of raw materials to do a good job of registration to achieve consistent accounts.

Fifth; with reference to the 20xx annual average monthly cost of xx yuan on the basis of the existing city can not exceed 5% of the cost of expenditure.

In 20xx, the company needs to solve the problem:

As the office building cafeteria in the basement of the original guttering and ceiling floor tiles are serious aging and damage, but also ask the leadership to arrange a reasonable time for the basement cafeteria to carry out a comprehensive repair and rectification. Secondly, it is the office building cafeteria outside the small yard plus the roof.

20xx is about to pass 20xx is coming soon we must be closer to recognize the importance of good service work and the need to strengthen the service adhere to the people-oriented, our ideas to deepen in the improvement of the play of everyone's talent by all means to create the conditions for closer to do a good job of the canteen so that all employees to eat a safer and more delicious meals to make my contribution to the strengthening of human collaboration, group and group cooperation for the future of the canteen. Groups and groups of cooperation for the future work to lay a solid foundation must be raised to a new stage of work, there must be a new high quality service to fight for the hearts of the people, to win the hearts of the people with satisfactory service, and constantly promote the work of the steps on the level of the leadership and employees are satisfied, actively responsible for seriously improve dietary safety and hygiene to strengthen the study and strive to improve the skills of each chef to strive to make more suitable for the public recognition of the color and aroma of the dishes. Make more suitable for the public recognition of the color, flavor, line and meaning of each meal. To forge ahead and strive for excellence and good work ethic to do their jobs seriously. To do a good job of logistical support.

2022 chef individual year-end work summary how to write Part 2

Time flies, busy busy busy close to the end of the year, I worked in the kindergarten cafeteria for a year. As the saying goes, "food is the day of the people". The most important point of the work of the cafeteria is the quality of food hygiene, as a kindergarten cafeteria, which is directly related to the safety and health of every child's life, and strive to improve the physical quality of children is the basic task of our cafeteria work. In the past school year, we have made some achievements, but there is still a certain distance from the requirements of the leadership, in this case, I summarize the work of the past six months in order to work better in the future.

First of all, the kindergarten cafeteria is related to the stability and development of the kindergarten, related to the teachers, students and staff of the immediate interests.

Secondly, in the management of our cafeteria, we y feel the importance of the hardware facilities of the cafeteria.

Finally, in the work of the cafeteria, we adhere to the "service education, management education" purpose.

A busy semester is coming to an end, we as the kitchen staff, especially we are the new kindergarten staff, require themselves to do better in all aspects. Although it is necessary to arrange a good kindergarten meal for all teachers and students is a "difficult to adjust" thing, but we in line with the hygiene, nutrition, science of the meal as a starting point, according to seasonal changes in the market under the premise of allowing, together with efforts to make the best possible nutritional recipes suitable for young children's tastes, so that young children eat hygiene, nutrition, eat out of health. In order to improve the quality of their work, here will be the following summary of the work of this period:

First, seriously do things, honestly do people

The kitchen work seems to be a simple job, as if it is a matter of washing and cutting, but we do not think so, because everything in the kitchen, no matter whether it is a chef or miscellaneous are related to the whole garden of the children's safety and health, although the matter is small but the relationship is very important, so every day we go to work, we all have to do a lot of things. It's a small matter but a big one, so we are very devoted to work every day. No matter how hot the weather is at the beginning of the school year and how cold it is at the end of the semester, we can always consciously overcome the difficulties, strictly in accordance with the regulations of kindergarten kitchen work, and do our own work seriously, and never take these washing and cutting things lightly. We feel that since the leadership of the kindergarten believe in me, the opportunity to work to me, I have to be worthy of the kindergarten, worthy of the parents and children, to be an honest and trustworthy people, to be an honest person, seriously do their jobs, so that parents are satisfied, so that the leadership rest assured!

Second, hardworking and conscientious regardless of gains and losses

As we all know, the kitchen work is not like when the teacher, the need for a very high culture, the need for eloquence and professional skills, the kitchen work is mainly meticulous and serious, we believe that we also have to be willing to spend the effort to have the spirit of dedication. Therefore, in the work, the four of us never pick and choose, not only to obey the arrangements of the leadership, but also take the initiative to solve problems for the leadership, usually with us when we always leave the heavy work to do their own, leave the convenience to others as far as possible. We believe that: people's diligence is not like other things with no, so in kindergarten, no matter who have encountered the need to help, as long as we can do we will not refuse, kindergarten things is our 'thing, no matter who do it is for the collective.

Third, find tricks to make the degree of ingenuity to strive to make the cafeteria into parents assured that young children happy, leadership colleagues satisfied with the cafeteria.

Ensure that students can grow up healthy and happy, to this end, we have developed a special diet for children's packages, and constantly replenish the children's required nutrients.

In the kindergarten work period, so that I better understand the importance of responsibility, to do a real solution to teachers, students and parents of the worries of the staff, the staff heart, the children ate happy, the teachers work at ease, the parents go to work to rest assured.

2022 chef personal year-end work summary how to write Part 3

I am XX store chef XX, nervous and busy XX has come to an end, looking back on this year's work there are many gains and experience. In order to work on a higher level this year, it is necessary to summarize the gains and losses of last year's work, the following summary of my work:

First, the overall review of the work

As a business profitability is her first goal, "need to explain that the goal is not the purpose," only to achieve the profitability of the year to achieve a four-time The only way to achieve profitability is to realize four pay raises in a year, in order to fulfill the responsibility of the enterprise to the staff and society, and profitability is also the law of survival of the enterprise. As a service sector to provide customers with - safe, clean, tasty food is our primary job, but at the same time we also bear the responsibility of generating revenue for the enterprise, the responsibility to save money, a year after the branch of all employees and leaders of the *** with the efforts of the store to achieve the double standard. In the efforts to generate revenue at the same time we do not forget to save and safety education, the department throughout the year to the safety and savings throughout the work, in order to ensure the quality of work, does not affect the customer service and staff work - rest in the case of the best efforts to reduce costs, and to arrange for safety training, we are aware that only safe to produce, save every penny is the enterprise's profits at the same time is also our own.

Second, XX year I completed the following work

1, successfully take over the work of Huatian chef. XX April formally took over the work of Huatian kitchen department, because of my own strong personality, desire for militarized management of all things hope that other people will be able to comply with their own, as well as cleanliness, so they are still a little worried about it, but I believe in myself! Finally, with the help of the leadership, their own efforts to pay into the cooperation with colleagues to successfully complete the handover of the work, the first three months of staff, revenue, gross profit have remained stable.

2, the preparation of the staff rotation training. Now, in addition to a kitchen department, the rest of the people at least skilled operation of the production area of the two jobs, "not including the bar".

3, the training of new employees. Since April last year to the end of September, to receive the training of new employees in all stores 25 new employees, with the help of the leadership in accordance with the "New Employee Training Program" one by one and as far as possible to arrange for skilled staff one-on-one training, but also pay attention to new employees a good first image, and seek the time to give its brainwashing to inculcate people and get along with the law of self-regulation and forbearance. Focus on strengthening safety training, so far there has been no new employees trained in my office safety accidents reported to the company.

4, branch all can handle their own engineering maintenance in addition to gas, are handled by their own, to ensure that the branch of the normal supply and demand and not because of their own work and give others trouble.

Third, due to various reasons are, so that my work there are some problems

1, easy to bring personal emotions to work, the mood is good when the operation is smooth, the guards are satisfied, full of passion, not happy when there is a slowdown in the future in the work of the work as far as possible to overcome these conditions.

2, the staff's sense of hygiene needs to be improved, decontamination and the source of kitchen miscellaneous stove head hygiene is in progress.

3, poor self-control. I remember Hong Shao told me a sentence: to do a good job of management to manage themselves. The company's training courses, expansion training in the performance of the hope that we understand, I can say that I know, understand, also understand, just too many times I indulged in their own, no constraints on their own, in the future work and life in the control of their own.

Fourth, about XX my plan is

1, conscientiously do a good job every day every item of work;

2, refine the safety, product, health measures to improve customer satisfaction;

3, strengthen education and training, strengthen the quality of staff, as far as possible to achieve - New employees one-on-one training;

4, constraints on self-regulation, standardized management, and constantly adjust the staff position training;

5, the end of this month for the saving of gas and, gross profit control of the detailed plan submitted to the branch manager *** with the implementation of the discussion;

6, learn more about other things, to enrich their own.

Practice has proved that, with the increasing competition in the market, we can not just stay in the past ten years and the Asian Games results, first of all, we must revolutionize the concept of changing strategies and change their own to adapt to the community with the changes in the age level of the staff, and look forward to this time next year, we are stepping on a new step to a higher level, and finally, sincerely hope that we can fight together with the twenty years of resistance, thank you!

2022 chef individual year-end work summary how to write Part 4

Time flies, XX year will soon be over, looking back on the past year, a thousand feelings - this is my eighth time to write the position year-end work summary. This year, the whole XX market prices rose rapidly, personnel costs at the same time also rising, in the group's strong management training and everyone's *** with the efforts of the same period of time than in previous years, the work has improved. Now the main work is summarized as follows:

First, the kitchen management

1, XX year kitchen personnel adjustment. One is the Zhongguancun store and Yuanmingyuan store deputy kitchen transfer, the other is the preparation of the West Second Banner store in August, the personnel of the comprehensive adjustment to the old to bring the new, Yuanmingyuan store on the Shi supervisor to transfer to the West Second Banner, and the new addition of a Shangshi supervisor, the other departmental supervisors are all 20xx years to bring in the director of the Beijing.

2, the kitchen at the beginning of the year for each department to do a set of departments as a unit of self-examination of the work of the signature process, so that the original preparation work is not complete all make up, the kitchen has been significantly improved.

3, XX years Jianyi store with direct marketing method per person to eat fish to send fish, so that the store boiled fish on the basis of the original water flow reached 300,000 yuan a month, made a historic breakthrough, while boiled fish gross profit has been controlled between 76% ~ 78%.

4, the kitchen this year, the use of one-minute positioning method of management, the kitchen refrigerator and all the goods positioning processing, Wan Cheng store and Madian store under my influence has achieved good results.

5, Shunyi store new opening preparations for the exchange and comprehensive management training. Kitchen actively participate in and learn to implement, especially on the kitchen logistics difficult to manage the efforts of the staff dormitory was standardized, and achieved good results, no one does not praise the kitchen dormitory hygiene and cleanliness.

6, studied the process of learning, through the kitchen own mapping test three times, the store organization twice, the Group once, the theory into practical operation.

7, this year's price increases are too large, such as the kitchen dried chili peppers originally more than 3 yuan / catty up to 10 yuan / catty, peppercorns have risen to 25 yuan / catty, after the kitchen focus on adjusting the gross profit of boiled fish has no impact.

Second, the kitchen problems

1, due to the aging of the equipment this year, cold storage, pumping aging, maintenance and management on the cost of a lot of money, indicating that we still need to enhance the awareness of the work of the kitchen.

2, on how to do the ideological work of employees still need to summarize the learning.

3, not enough to strengthen the learning atmosphere in the kitchen.

4, in the strengthening of the kitchen to prevent the loss of workers in the work is not perfect.

Third, the next year's vision and work arrangements

1, through the study of re-engineering, training and management team.

2, effective monitoring and guidance to the kitchen, strictly according to the standard to improve execution.

3, through specialized training and management, the chef's technical force to carry out a reasonable reserve, the reasonable introduction of new dishes.

4, the kitchen environment, health, equipment, safety and maintenance, while the cost and expense control.

5, the monthly work plan and daily work log to be implemented.

6, communication - control themselves, people, teams.

The new year means a new starting point, new opportunities, new challenges, I am determined to make persistent efforts to open a new situation of work.

2022 how to write a personal year-end work summary of the chef Part 5

Looking back to 20xx, 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, the operation:

I am under the guidance of the leaders to brainstorm and develop 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 characteristics, we launched some dishes with farmhouse characteristics, but also for the guests to provide seasonal characteristics of the flower tea and so on.

Second, 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 in their own work. Through 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 the dishes is the core competitiveness of the hotel food and beverage 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:

Strict implementation of health regulations, seriously grasp the food hygiene and safety work, to grasp the various aspects of food processing. According to the regulations, each employee must be responsible for their own health area, at the same time, by me to carry out occasional inspections. We use all the power available to ensure food hygiene and safety, to prevent customers from food poisoning, resulting in unnecessary consequences.

Fifth, 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 achieve efficiency.

In summary, in this year, through the team's *** with the 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 certainly lead my team to constantly accept the challenge, the courage to innovate, cooking more exquisite dishes.

On the occasion of the resignation of the old and the welcome to 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 work ideas, examine new dishes, and accelerate the innovation of dishes, so as to seek to create better economic and social benefits in 20xx.

However, I believe that under the guidance and help of all leaders and colleagues, our team will be able to seize the opportunity, meet the challenges and move towards a rewarding 20xx!