As a chef, in the spirit of a conscientious spirit to complete their own share of the work, to do a line of love, and to help others together to complete this work. The following is organized by me for you "2021 chef year-end personal work summary", for reference only, welcome to read.

2021 chef year-end personal work summary a

I was in 20xx in xx month formally to xx hotel as hotel chef, at that time it was xx hotel preparations for the most tense period of time, catering kitchen situation is all blank, how to add equipment, raw materials, how to pick enough, gatekeepers, market publicity and how to locate the product, rules and regulations, and a variety of daily use of the formulation of the documents, and so on. In view of the above problems, I based on past experience to develop a preliminary plan, on the one hand, to find information, into the market line, to seize the first-hand materials, to develop procurement plans; on the other hand, according to the actual situation of the surrounding market to determine the positioning of the initial dishes, the development of recipes. Strive for accurate positioning, can lay the foundation for the next step of the business.

xx hotel in the attention and care of the leadership began a trial operation, catering kitchen in the efforts to complete the tasks assigned by the superiors at the same time, in the dishes with the requirements of the guests continue to improve, in order to dishes can be more adapted to the market.

Since the trial operation, the reception object has group meetings, wedding banquets, as well as a variety of specifications of the banquet reception and zero point guests (mainly concentrated in the second half of x month). Revenue amounted to more than x million yuan. Trial operation, the work of the kitchen department also appeared such as: the positioning of the dishes is not accurate, dish design did not according to the requirements of the guests, and so on some problems. With all the problems and the determination to change and improve the image of the products, we ushered in a new year. Now the 2021 work plan is reported as follows:

(a) in the positioning of the dishes, according to the hotel's overall strategic planning to develop and plan the dishes, according to the restaurant dishes operating conditions and market customer surveys, to constantly improve and enhance the product image. According to the consumption of the hotel group meeting, zero point casual guests, banquet reception, the needs of the three major consumer groups, to enrich the product, so that it can gradually form a group of targeted stylized products. So that the product in the development of changes in the establishment of their own brands.

(b) in the kitchen management, systematic integration of core competitiveness, standardization to enhance the level of management, modern means of information to improve market competitiveness, and efficiency as the goal of guiding the kitchen management work.

(C) in terms of personnel, professional skills assessment, the survival of the fittest, the use of invitation to go out and regular training to improve the business skills of personnel and professionalism. In combination with the actual premise, to further improve the kitchen internal rules and regulations.

(D) in the dishes produced by the gatekeeper, the use of four levels of the gatekeeper system, a negative system, that is, the food chef to the gate, stove chef to the gate, the passer to the gate, the waiter to the gate, a gate found to be problematic, all have the right to return. Otherwise all have to bear the corresponding responsibility.

(E) in the acceptance and use of raw materials, to strictly control the quality of raw materials, improve the use of raw materials, and strive to maximize the benefits to customers.

(F) in the food hygiene and safety, fire safety, strict implementation of the Food Hygiene Law. Grasp the kitchen hygiene and safety work. Strict implementation of standardized operating procedures to prevent the occurrence of various types of accidents, to achieve safe production, alarm bells ringing!

The above is a summary of my work as the head chef of the xx Hotel in 2021, in 2022 we will make better achievements in the catering department.

2021 chef year-end personal work summary two

I am xx hotel chef xx, nervous and busy 2021 has come to an end, looking back on this year's work there are many gains and experience. In order to work this year to a higher level, summarize the work of last year's gains and losses is necessary, the following summary of my work:

First, the overall review of the work

As a business win is her first goal, only to achieve a win is possible to achieve the four pay raises a year to fulfill the enterprise's commitment and responsibility to the staff of the community, win is also the first goal. The commitment and responsibility of the enterprise to the staff and society, profit 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 and rest in the case of the best efforts to reduce costs, and arrange for safety training, we know that only safe to work, save every penny is the enterprise's profits at the same time is also our own.

Second, 2021 I completed the work

1, successfully take over the work of the xx chef. 2021 x month formally took over the work of the xx 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 that I ultimately in the leadership help, but I have a lot to do. Believe in their own final in the leadership of the help of their own efforts to pay into the cooperation with colleagues to successfully complete the handover of the work, the first three months of personnel, revenue, gross profit are to maintain a 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.

3, the training of new employees. Since last year's x month to the end of x, to receive training of new employees in various stores x people, 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 opportunity 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, the work of the problem

1, easy to bring personal emotions to work, when the mood is good to operate smoothly, the guards are satisfied, full of passion, not happy with some slack, and later in 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 xx told me a sentence: to do a good job of management should be managed well. The company's training courses, expanding training in the performance of the hope that we understand, I can say I know, understand, also understand, just too many times I indulged themselves, did not constrain themselves, in the future work and life in the management of their own.

Fourth, on the 2020 my plan

1, seriously do a good job every day every item of work.

2, refine the safety, production, health measures to improve customer satisfaction.

3, strengthen education and training, strengthen the quality of staff, as far as possible to achieve - one-to-one training for new employees.

4, self-restraint, standardized management, and constantly adjust the staff position rotation.

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

6, more learning other things, enrich themselves.

2021 chef year-end personal work summary three

came to the hotel work has been a lot of years, from a new chef to now I became the hotel chef, I also experienced a lot, there are a lot of gains, this year's work is also under the guidance of the leadership of the hotel, the better to complete, and now I summarize this year's work.

First, the work

As the head chef, I know, I must lead by example, do their own work, then I can better manage the subordinates under my management, this year, I am also serious about doing my job, carefully prepared banquets, ordering, as well as the introduction of a number of new dishes, so that the guests are satisfied with the catering service of our hotel, willing to come to dinner! The catering service, willing to come to dine, this year is also the catering has not been any complaints, the dishes are also satisfied with the guests, some of the newly launched dishes are in short supply trend.

Second, the management

This year, the hotel kitchen staff basically nothing mobile, just because of the needs of the work, the new addition of two new employees, and they are also looking for the old staff to take them, so that they can more quickly integrated into the work of our kitchen to the management, I also take into account a lot of the old staff, there may be a psychological problem of work boredom. I am also considering that many of the old staff, may be tired of the psychological problems of work, so I also go out from time to time to do some collective activities, care about them, understand their working conditions, to avoid laziness or do tired of the situation occurs, so that the kitchen to maintain the vitality of all the better to the work to do a good job.

Third, health

As the head chef, the back of the kitchen health work is what I have been focusing on, I know, both to make food to, but also to make our food is clean and hygienic, so that the guests can eat delicious at the same time is also able to eat healthy, so I have been paying attention to the issue of hygiene over the past year to ensure the cleanliness and hygiene of the kitchen, do a good job of cleaning, so that the kitchen is clean and healthy. So this year I have been paying attention to the issue of hygiene, to ensure that the back of the kitchen is clean and hygienic, do a good job of cleaning, and at the same time for our food is to ensure that it is hygienic, there will be no other problems. For the personal hygiene of the kitchen staff is also the focus of attention, we must ensure that our kitchen hygiene is not any problem, to ensure that guests eat at ease.

Four, cost

In the guarantee of the quality of the output at the same time, I am also active to go and procurement to confirm, to ensure that our purchases are as low as possible to the purchase of good ingredients, so that the chef to understand their own cost of the dish is how much, as much as possible, for the hotel to save money, and at the same time, through the procurement of ingredients as effectively as possible to utilize up!

A year's work is over, but I know that there is a lot of work that can be optimized, and I have to continue to work hard to make the work of the head chef better in the coming year, so that more guests like the dishes we produce.

2021 chef year-end personal work summary four

Unconsciously, 2021 is about to pass, the new year is coming. In xx hotel when the chef has been almost a year, now, on the work of 2021 to do the following summary:

First, in the positioning of dishes

In accordance with the hotel's overall strategic planning to the development of the planning dishes, according to the restaurant dishes operating conditions and market customer surveys, to constantly improve and enhance the product image. According to the consumption of the hotel group meeting, zero point casual guests, banquet reception, the needs of the three major consumer groups, to enrich the product, so that it can gradually form a set of targeted stylized products. So that the product in the development of change in the establishment of their own brand.

Two, in the kitchen management

Systematic integration of core competitiveness, standardization to enhance the level of management, modern information means to improve market competitiveness, to the benefit of the goal of guiding the kitchen management work.

Third, in terms of personnel

Professional skills assessment, the survival of the fittest, the use of invitation to go out and regular training to improve the business skills and professionalism of personnel. In conjunction with the actual premise, to further improve the kitchen internal rules and regulations.

Four, in the acceptance and use of raw materials

Do strictly the quality of raw materials, improve the use of raw materials, and strive to maximize the benefits to customers.

Fifth, in the food hygiene and safety, fire safety

Strictly enforce the Food Hygiene Law. Grasp the kitchen hygiene and safety work.

Strict implementation of standardized operating procedures to prevent the occurrence of various types of accidents, to achieve safe production, alarm bells ringing.

Six, in the dishes produced by the gatekeeper

The use of four layers of the gatekeeper system, one off the negative system, that is, the dishes chef gatekeeper, stove chef gatekeeper, food handler gatekeeper, waiter gatekeeper, a gate found to have problems, have the right to return. Otherwise all have to bear the corresponding responsibility.

The above is a summary of the work I did in the past year. In the new year, I will continue to work hard to do a better job.