How should the head chef sum up his work for one year? The following is my annual work plan for the chef, please refer to it! The annual work plan of the head chef 1

Since Lu Fucheng entered the hotel on October X and worked as the head chef of Chinese food, under the leadership of the single manager of the catering department, the daily management of the Chinese kitchen has been strengthened, and the management systems of the Chinese kitchen have been improved, which has made it more comprehensive and obvious than before; For example:

1. Kitchen management:

1. Food cost management: In the case that raw materials have increased by nearly 25% (for example, pork belly has increased from the original 9 yuan to the current 17 yuan, which has increased by 47%), the purchase price and quality of raw materials are strictly controlled, and the output rate and purchase quantity of raw materials in the middle kitchen are strictly controlled to achieve high inventory and low consumption, and the consumption and consumption of standardized dishes are standardized. Compared with last year, the gross profit rate of 64.52% increased by 4 gross profit points, which directly saved nearly 511 thousand food costs for the hotel;

2. Attendance system: After perfecting the management system (the regular meeting system of the kitchen at 9:11 every day), stopping the phenomenon of being late and severely punishing the phenomenon of punching in on behalf of others, the attendance system of the kitchen was strictly regulated.

3. Discipline system: Strictly grasp the rules and regulations of hotels and departments, strictly manage employees who violate hotel rules and regulations and have poor sense of responsibility, and impose economic penalties on some employees who violate the rules or have poor sense of responsibility;

4, health system:

(1), formulate the health district contract system (including refrigerators, cabinets, shelves, etc.), and at the same time formulate work standards, and the responsibility lies with people;

(2) The responsibility system of the chef on duty shall be implemented, and the chef on duty shall conduct patrol inspection every day. The inspection contents include: employees' gfd, hygiene standards, daily fire inspection, disinfection records of cold meat rooms, ultraviolet disinfection records, finishing work, and the closing and locking of water, electricity, gas, kitchen doors and refrigerator doors, and the inspection results shall be registered, effectively eliminating all kinds of safety hazards;

(3) For those related to fire safety, energy saving and emission reduction, and food safety, the management and rewards and punishments have been strengthened, making it an effective safety responsibility mechanism;

5. Food hygiene management:

(1). Food additives: The effective management mechanism of food additives has been strengthened, strictly managed by special personnel and registered;

(2) Food seasoning: it is managed by a special person, and the person in charge is responsible for receiving and checking the goods (whether there is a national food license QS standard);

(3), food storage: develop a refrigerator management system, and formulate storage standards (raw and cooked separately, clean and free of sundries), which will be managed by special personnel, and the responsibility will go to people to prevent food safety accidents;

2. Adjustment of dishes and menus:

1. A new menu was changed, which fully considered the hotel's consumer groups and

and conducted a semi-annual technical assessment for chefs in technical positions, effectively improving the chef's enthusiasm and innovating the chef's annual work plan. 2

21xx years are about to pass. Looking back on the work plan of the previous year and the busyness in this year, the kitchen staff have made painstaking efforts.

1. Summary of work in 21xx years:

1. Strengthen internal training in the kitchen. According to the work summary of the previous year, the kitchen staff have poor working ability and weak working consciousness. We should strictly grasp the new staff's working service consciousness, strengthen their job skills and enhance their comprehensive ability.

2. Strengthen the communication and coordination between the front and back office, and improve customer service. Regular kitchen and front desk coordination meetings were held to enhance the team awareness and service awareness of the Champs Elysé es staff, find and solve the shortcomings in the work, and the front and back offices assisted each other and worked together to enhance the brand of the restaurant.

3. Reasonable arrangement of personnel and comprehensive utilization of labor. In today's increasingly fierce competition and shortage of staff, reasonable arrangements should be made according to the existing staff in the kitchen, and the work content of employees should be adjusted in time to improve their work efficiency.

4. further standardize and clarify the kitchen reward and assessment system. In order to improve the working efficiency of kitchen staff, enhance the team's fighting capacity and cohesion, improve the overall level and quality of staff, and cultivate employees' positive working attitude, the reward and assessment scheme for employees has been further specified in detail.

5. as always, do a good job in the "five-routine method" and hygiene work in the kitchen. The hygiene and hygiene work in the kitchen has always been one of the key points in the kitchen work, and the kitchen staff will carry it out persistently. In the hotel's star rating self-examination, it was praised by the hotel leaders and was also rated as the "five-routine method" demonstration kitchen of the western food department.

6. reflect the restaurant brand and highlight personalized service. In the service on weekdays, the front and back office cooperate with each other, and there is no shortage of personalized service, and special guests are treated specially. Among them, there are nutritious meals for pregnant women for more than two months, and personalized dishes for frequent customers who like food for a long time.

7. insist on the coordination of all kitchens. Strictly control the quality of products, ensure that any finished or semi-finished products from this kitchen meet the standards, and improve the service and quality of the department.

8. Successfully complete the mooncake sales task. Qi Xin, the kitchen staff of the annual moon cake sales work, worked together to focus on the sales. Although the sales ability of the kitchen staff was weak, after more than two months' efforts, the task was successfully completed.

9. The food activities in various festivals are rich and colorful. From Chinese and western mixed packages to classic buffet bar, from mother's day warm packages to Christmas dinner, it brings guests not only delicious food, but also surprises and satisfaction.

11. create excellent western dishes with nanyuan characteristics. The kitchen has been innovated and developed, and many western-style a-la-carte dishes which are deeply loved by guests have been developed. In the province's cooking skills competition, he won many gold medals and special gold medals, winning honors for the hotel.

all these are inseparable from the concerted efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but we should think more about our shortcomings. In today's fierce competition, how can we create more achievements tomorrow requires our concerted efforts. We will face difficulties, challenge the future and create a better tomorrow in the new year. The calendar of the chef's annual work plan for 3

21xx years is about to turn over, and now a brand-new 21xx year is coming. Looking back on the work experience of the past year, the restaurant has been running smoothly from business adjustment to the present, all of which are due to the support and trust of the leaders of the catering department. When the new year comes, we can see the ups and downs in the past year vividly and state the work experience in the most straightforward language.

1. Strengthening the construction of service quality project with improving service quality as the core

The construction of catering service quality is a huge systematic project, which is a comprehensive embodiment of catering management strength. In XX year, the following work was carried out in the daily management and service quality construction of various operating departments:

1. Writing operating procedures to improve service quality

According to the actual operation conditions of various departments in the catering department, We have compiled the Operating Specifications for Banquet Service, Qingyeting Service, Western Restaurant Service, Bar Service and Stewardship Department Service. Unify the service standards of all departments, and provide services for all departments >: Training, inspection, supervision and assessment have established standards and basis, and standardized the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, which makes clear and detailed provisions from the aspects of client reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen on-site supervision and ambulatory management

On-site supervision and ambulatory management are important forms of catering management. I insist on allocating management time according to the principle of "28" during the shift (81% of the time is spent at the management site, and 21% of the time is spent at the management summary), and directly participate in on-site service, give timely corrections and prompts to the problems on the spot, record typical problems, and reflect them to the heads of various departments to analyze the root causes of the problems.

3. Compile the overall practical plan of wedding banquet to improve the quality of wedding banquet service

Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet service, the overall practical plan of wedding banquet service was compiled, which further standardized the operation process and service standards of wedding banquet service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.

4. Hold special service meetings regularly to discuss the problems existing in service.

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level and customer satisfaction, the last day of each month is designated as service quality seminar day, which is attended by 4-5 level managers of various restaurants to analyze the service status of each restaurant in that month, review service quality, share management experience, analyze typical cases and find out the root causes of problems. At the seminar, restaurants learn from each other, and the participants actively participate, express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process

. This form of discussion provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the probability of customer complaints

This year, the Food and Beverage Department implemented a restaurant case collection system to collect customers' complaints about service quality and product quality, which is an important basis for improving management and evaluating the management level of managers in various departments. Restaurant managers analyzed and summarized the collected cases and came up with solutions to the problems, making management more targeted and reducing the probability of customer complaints.

second, organize the first service skills competition to show the service skills of the Food and Beverage Department

In order to cooperate with the hotel's 15th anniversary celebration, the Food and Beverage Department organized restaurants to hold the first competition of service skills and catering knowledge in August, and compiled the practical operation plan of the competition. After more than one month of preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was successful, affirmed by the superior leaders, and fully demonstrated the catering department's skilled service skills and excellent basic skills.

Third, carry out employee training at all levels to improve the overall quality of employees

This year, * * * carried out 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers, and 9 special trainings. The curriculum ideas and main contents are as follows:

1. Expand management ideas, Broaden industry horizons

Most middle-level managers in restaurants are gradually promoted by lower-level employees (some managers have been working in the same position for four or five years), and their management horizons are relatively narrow. In order to strengthen their management awareness and expand their industry horizons and professional knowledge, seven catering professional knowledge trainings were set up for middle-level managers this year, the main contents of which are Customer Satisfaction Management, Catering Marketing Knowledge 1, Catering Marketing Knowledge 2 and Catering Marketing Knowledge 2. The setting of these courses has a positive effect on expanding the management ideas, catering professional knowledge and industry vision of middle-level managers, alleviating various contradictions and conflicts in the management process and enhancing the feelings between employees and employees and customers.

2. Cultivate employees' service awareness and improve their comprehensive quality

In order to cultivate employees' service awareness and improve their comprehensive quality, this year, we have carried out trainings such as Catering Service Awareness Training, Employee Mentality Training, Five Practices for Service Personnel, Employee Etiquette and Politeness, and Wine Knowledge. These training courses have enabled grassroots service personnel to improve their service awareness, service mentality and knowledge.

3. Carry out service skill training to improve the service level of VIP rooms

In order to improve the service reception capacity of VIP rooms, we have carried out "VIP room service reception skill training" and "restaurant ordering skill training", analyzed and explained the problems in service reception in the form of case analysis and demonstration, and demonstrated the standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.

4. Adjust the students' transition mentality and quickly integrate into the catering team

As an important part of the staff in the catering department, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics of interns and their entry conditions, this year, * * * has carried out three special trainings on how to transform from campus people to enterprise people, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.

5. The purpose of developing practical courses

training is to improve work efficiency and make management more standardized and effective. In July, the course "Execution" was developed according to the phenomenon that the management of restaurants did not perform well, which made managers fundamentally realize that "a good system requires good execution", and combined with the specific performance of insufficient execution of restaurants and the implementation of execution by advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "without execution, there is no competitiveness", and managers at all levels had a new understanding and understanding of execution.

IV. Problems and deficiencies

Although the work of this year has been completed as planned, the quality of the work has not been done enough. As far as the operation and training of the department are concerned, it is mainly manifested in the following aspects:

1. Insufficient management, uneven efforts and weak links

The management of some sensitive issues in the management process is weak, and the repeated service quality problems cannot be hit the nail on the head. At the same time, the main focus is on the quality of floor service, which weakens the management of the housekeeping department and the wine department.

2. There are not enough interactive links in training

Interact during training.