A comprehensive review of the work
As an enterprise, profit is her first goal. "What needs to be explained is the goal, not the purpose". Only by making profits can we achieve a four-fold salary increase a year and fulfill the commitment and responsibility of enterprises to employees and society. Profit is also the only rule for enterprises to survive. As a service department, it is our primary task to provide customers with safe, clean and delicious food, but at the same time, we should also generate income and save expenses for enterprises. Over the past year, with the joint efforts of all employees and leaders of the branch, our store has achieved double standards. While trying to generate income, we also don't forget the education of economy and safety. This department runs through the safety and economic work throughout the year. Under the condition of ensuring the quality of work and not affecting the customer service and staff's work and rest, try to reduce the cost and arrange safety training. We know that only safety can produce, and every penny saved is the profit of the enterprise and our own profit.
I completed the following work in 2XX.
1, successfully took over the job of chef huatian. 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, I hope others can obey me in everything, and I am also a bit worried. But I believe that with the help of my leaders and the cooperation of my colleagues, I finally completed the handover. Personnel, revenue and gross profit remained stable in the first three months.
2. Establish employee rotation training. At present, except for one person in the kitchen department, everyone else can skillfully operate at least two jobs in the production area "water removal 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 new employee training process. At the same time, we also pay attention to leaving a good first impression on new employees, and look for opportunities to instill in them the rules of self-regulation and restraint in being a man and getting along with others. Focus on strengthening safety training. So far, the new employees trained in our office have not reported any safety accidents to the company.
4. The engineering maintenance that the branch company can handle by itself, except gas, is handled by itself, ensuring the normal supply and demand of the branch company and not causing trouble to others because of its own work.
For various reasons, there are some problems in my work.
1, easy to bring personal emotions to work. When you are in a good mood, you can operate smoothly. The guards are satisfied and full of passion. When you are unhappy, you can ignore them. Try to overcome these situations in the future work.
2. The health awareness of employees needs to be improved, and the decontamination and source sanitation of kitchen stoves are in progress.
3. Poor self-control. I still remember what Hong Shao told me: If you want to manage yourself well, you must manage yourself well. I can say that I know, understand and understand what the company's training courses and outreach training want 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.
My plan for xx is
1, do every item well every day;
2. Refine safety, production and hygiene measures to improve customer satisfaction;
3, strengthen education and training, strengthen the quality of employees, as far as possible to achieve one-on-one training for new employees;
4. Restrain yourself, standardize management, and constantly adjust the post rotation training of employees;
5. At the end of this month, submit the detailed plan of gas saving and gross profit control to the branch manager * * * for discussion and implementation;
6. Learn more and enrich yourself.
Practice has proved that with the increasing market competition, we can't just stay on the achievements of the past decade and the Asian Games. First of all, we should innovate ideas, change strategies and adapt ourselves to the society with the changes of employees' age levels. I hope everyone will go up a storey still higher and reach a new level in IN at this time next year.
Chef's week's work summary 2XX is coming to an end. Looking back on the work plan years ago and all kinds of busyness this year, the kitchen staff made painstaking efforts. Everybody Qi Xin works together and works hard. While completing the plan, they also created a series of surprises, but there are still shortcomings that we need to sum up and make up.
Xx years' work summary:
1. Strengthen the training of the kitchen. According to the work summary of last year, the kitchen staff have poor working ability and weak working consciousness. It is necessary to strictly grasp the work service consciousness of new employees, strengthen their work skills and enhance their comprehensive ability.
2. Strengthen communication and coordination between the front and back offices to improve customer service. Hold regular coordination meetings between the kitchen and the front desk to enhance the team awareness and service awareness of the staff of the Champs Elysé es, find and solve the shortcomings in the work, and help each other between the front desk and the back desk to jointly enhance the brand of the restaurant.
3. Reasonable arrangement of personnel and comprehensive utilization of labor force. In today's increasingly fierce competition and shortage of staff, we should make reasonable arrangements according to the existing staff in the kitchen, adjust the work content of employees in time and improve work efficiency.
4. Further standardize and clarify the kitchen reward and assessment system. In order to improve the work efficiency of kitchen staff, enhance the team's combat effectiveness and cohesion, improve the overall level and quality of employees, and cultivate employees' positive work attitude, the reward and assessment scheme for employees has been further refined.
5. As always, do a good job in the "five normal methods" and hygiene work in the kitchen. Kitchen hygiene and hygiene work has always been one of the key points of kitchen work, and kitchen staff have been persistently implementing it. In the hotel's star self-examination, it was praised by the hotel leaders, and it 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 daily service, the front desk and the background cooperate with each other, and there is no shortage of special guests. There are nutritious meals for pregnant women over two months, as well as personalized dishes for frequent customers who like food for a long time.
7. Adhere to the coordination of the kitchen. Strictly control the quality of products, ensure that any finished or semi-finished products in this kitchen meet the standards, and improve the service and quality of the department.
8. Successfully complete the mooncake sales task. Qi Xin and Qi Xin, the kitchen staff of the annual moon cake sales work, work together to focus on the sales work. Although the sales ability of the kitchen staff is weak, after more than two months' efforts, the task was successfully completed.
9. Various festivals have colorful food activities. From the Chinese-western mix-and-match package to the classic buffet bar, from the warm Mother's Day package to the Christmas dinner, it brings guests not only delicious food, but also surprise and satisfaction.
10. Create excellent western food with Nanyuan characteristics. The kitchen has been innovated and developed, and many western-style dishes that are deeply loved by guests have been developed. In the province's cooking skills competition, won a number of gold medals and special prizes, winning honor for the hotel.
These are inseparable from the joint 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 to create more achievements tomorrow requires our joint efforts. In the new year, we will face difficulties, challenge the future and create a better tomorrow.
The summary of the kitchen chef's three weeks' work shows that time flies and the sun and the moon fly. Xx will soon be over. Immediately, with the celebration of Christmas and the smell of New Year's Day, the bell of xx is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on xx years, with the care and guidance of the leaders and the support of my colleagues, as a chef, I always adhere to lead by example, set high standards and strict requirements, unite and lead the canteen staff, adhere to the overall situation, obey the organizational arrangements, do a good job in canteen management with my own practical actions, ensure normal work, and provide exquisite and delicious dishes and quality services for the leaders and staff. We also reclaimed land. Increase the color and variety of meals, make the main and non-staple foods match reasonably, reduce losses and save costs. The concept of warm service is to serve Dia and Zijin wholeheartedly. In xx years, the canteen * * * received external dining 12 1 time, and * * * counted 1077 times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:
I. Work:
I am now the supervisor and chef of the canteen. Under the guidance of the leader, I brainstormed and worked out a more reasonable one. First of all, in the case of saving money, eat well and don't waste, and constantly improve your cooking skills technically. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.
Second, management:
First of all, the kitchen staff should be trained and instructed regularly to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to take their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to gfd, abide by kitchen rules and regulations, labor discipline, do not miss work, do not be late, do not leave early; Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality:
The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-perishable. It is also necessary to ensure that employees' meals are hygienic and delicious, prevent food poisoning, and refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.
Fourth, health:
Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing well. According to the regulations, every employee must be responsible for his own sanitary area and disinfect the operating room every two days.
I hope that leaders and colleagues will check it irregularly; And put forward valuable suggestions for correction. Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.
Verb (short for verb) cost:
Reducing consumption and saving cost is always one of our important goals under the condition of ensuring no overspending, waste and food quality. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out", and put raw materials with long inventory time into use as soon as possible; Develop cost-free dishes and reduce costs.
To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. Please supervise and correct me. I also think my work is challenging and innovative.
After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistant to find out the shortcomings in the future work and maintain a good tradition. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and make more exquisite and delicious dishes.
At the arrival of the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of xx years. At the same time, we should improve our working ideas, study new dishes and speed up the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe that our team will be able to move towards a successful and happy xx.
I believe that under the leadership of General Manager Zhang and General Manager, through the unremitting efforts of all employees of the company, and in line with corporate culture, entrepreneurial spirit, corporate purpose and corporate goals, Zijin Mining will surely develop better and better.