The head chef, in English, is the leader of the management department of the hotel kitchen. He is mainly responsible for the daily management of the wok and the high-standard control of all the dishes in the kitchen. He is required to have the working experience of wok or supervisor in the big catering industry, as well as the ability and skills of kitchen management. How to write a summary of the work of the chef in the canteen, welcome to read. How to write a summary of the work of the chef in the canteen

Dear leaders: Hello!

With the celebration of Christmas and the arrival of New Year's Day, the bell of 21 years is about to ring. First of all, I wish you good health and smooth work. Looking back on 2112, with the careful guidance of the leaders of the company and the support of all the employees in our store, I was promoted from a grass-roots supervisor to the chef of eleven branch restaurants. Here, I would like to take this opportunity to thank Mr. Chang, Mr. Chen and the leaders of the company for their trust in me. Now I will sum up my work for one year as follows:

1. Operating conditions

Eleven flavor restaurant was put into trial operation on September 1 and officially opened on September 3. Monthly company stall turnover Korean food turnover cost September 429244.16 37143.8 46% October 418787.46 24661.8 47% October

413318

25192

II. Operation

There is a stall in our flavor restaurant that is Korean food. Stable turnover, reasonable cost and good effect. There is also a beverage window, the cost accounts for more than 75%, as an aid. Under the leadership of Manager Ge, other stalls were adjusted in late September and early October: the turnover of stall 1 was low, and I helped to change it to zero-point snack, which was now fried and sold, which played a very good role. The chef in the 1 th gear is transferred to the 4 th gear A new chef was transferred to file 1, and his ability was improved immediately. The turnover has increased by 211-the promotion of 311 yuan. After that, the chef in the 1 th grade was transferred to the 5 th grade, and the chef in the 5 th grade was transferred to the 1 th grade. The turnover rose from 1111-1211 yuan in early September to 1511-2111 yuan. After the fourth gear adjustment, the turnover increased from 1,611 yuan to about 2,111 yuan.

in order to solve the problem of insufficient staff for side dishes, the sixth staff was transferred to the cutting and matching room, focusing on side dishes. In order to support the development of Tangshan store, our store has transferred 9 chefs to Tangshan store on the premise of reasonable division of labor among existing employees. I assisted in the production of the ninth file, and the turnover was basically stable.

hourly workers replace ordinary jobs, transfer competent chefs to process new products, and set up a cake window, where chefs lead waiters to make them, and gradually introduce a series of new products such as sandwiches and egg tarts. Maximize the development of technical force and maximize the utilization of personnel.

After the adjustment, the employees' subjective initiative was fully mobilized, their enthusiasm and creativity were improved, 8 kinds of dishes in our store were added, the sales level of employees was improved, and their sense of competition was increased, which had a good effect.

third, quality

as a chef, I strictly control the products of each stall and strictly implement them according to the standards. During this period, I listened carefully to the opinions and suggestions from all sides, summed up the problems that appeared every month, and made timely improvements to ensure the quality of meals for teachers and students.

IV. Hygiene and safety

Strictly implement the company's rules and regulations, earnestly do a good job in food hygiene and safety, and put an end to the situation that raw and cooked products are not separated. Ensure the safe use of water, electricity and gas, and at the same time, check the safety and hygiene by self-examination and supervisor in turn every day after closing the file, so as to prevent the occurrence of all kinds of accidents and make the alarm bell of safety worries ring. V. Cost

As I just became the head chef of group meals, the cost and some details are not good enough, which needs further improvement. In my future work, I will actively learn from the 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!

Work plan for 21** years

1. Looking forward to 21 * * years, 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 diligently and dutifully, and strive for a new level of turnover.

2 Pay more attention to employees' life, communicate more, and do more training in technology to cultivate useful talents for the company. Actively publicize the company culture, improve the professionalism of employees, retain the hearts of employees, and make employees feel at home in the company.

3. Strictly control the cost of dishes, rationalize the use of materials, control the incoming, receiving and inspection of goods, and establish the concept of less goods, diligent goods, no backlog and no waste. Do a good job of cost accounting for each stall to 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 in the new year. If there is anything wrong, I hope leaders and colleagues will give me more valuable opinions. Thank you!

××× branch ××× restaurant, sincerely, I wish you a safe winter.

February 9, 21 * * How to write a summary of the work of the chef in the canteen

Hello, I'm xx, the chef of xx store, and the intense and busy XX is over. Looking back on this year's work, I have gained a lot. For this year's work, by going up one flight of stairs, it is necessary to summarize the gains and losses in last year's work. Here's a summary of my work:

The overall review of my work

Being profitable as an enterprise is her first goal "What needs to be explained is the goal, not the goal". Only by realizing the profit can it be possible to achieve four salary increases in a year, and it can fulfill the commitment and responsibility of the enterprise to employees to society. Profit is also the only rule for the survival of the enterprise. As a service department, providing customers with safe, clean and delicious food is our primary task, but at the same time, we are also responsible for generating income and saving expenses for enterprises. Over the past year, with the concerted efforts of all the staff and leaders of the branch, our store has achieved double standards. While striving to generate income, we also don't forget the education of economy and safety. The department runs through the work of safety and economy throughout the year. Under the condition of ensuring the quality of work and not affecting the service to customers and the work and rest of employees, we try our best to reduce costs and arrange safety training. We know that only safety can produce, and every penny saved is the profit of the enterprise and also our own.

I completed the following work in XX

1, and successfully took over the work of Huatian Chef. In April of XX, I officially took over the work of Huatian Kitchen Department. Because I have a strong personality, I am eager for militarized management, and I hope others can obey me in everything, as well as cleanliness, so I am still a little worried. However, I believe that I finally completed the handover work with the help of my leaders and the cooperation of my colleagues. In the first three months, personnel, revenue and gross profit remained stable.

2. Rotation training for employees in the establishment. At present, except for one person in the kitchen department, the others can skillfully operate at least two jobs in the production area "excluding water bar"

3. Training for new employees. From April last year to the end of September, we received and trained 25 new employees in each store. With the help of leaders, we arranged one-on-one training for experienced employees one by one according to the Training Procedure for New Employees. At the same time, we also paid attention to giving new employees a good first impression, and sought opportunities to instill in them the rules of self-regulation and forbearance in being a man and getting along with others. Focus on strengthening safety training. So far, no new employees trained by our office have reported safety accidents to the company.

4. All the engineering maintenance that the branch can handle by itself, except gas, are handled by itself to ensure the normal supply and demand of the branch and not to cause trouble to others because of their own work.

because of various reasons, there are some problems in my work.

1. It is easy to bring personal emotions into my work. When I am in a good mood, I run smoothly, and my guards are satisfied and full of passion. When I am unhappy, I neglect them. I will try my best to overcome these situations in my work in the future.

2. The staff's awareness of hygiene needs to be improved, and decontamination and source hygiene of kitchen utensils are under way.

3, poor self-control. I still remember a sentence that Hong Shao told me: If you want to manage well, you must manage yourself. I can say that I know, understand and understand what the company's training courses and outward bound training hope us to understand. It's just that too often I indulge myself and don't restrain myself, so I can manage myself well in my future work and life.

4. My plan for XX is

1, and I will earnestly do every work every day;

2. Refine safety, production and hygiene measures to improve customer satisfaction;

3, strengthen education and training, strengthen the quality of employees, and realize one-on-one training for new employees as much as possible; ? 4. Restrain yourself, standardize management, and constantly adjust employee post rotation training;

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

6. Learn more other things and enrich yourself.