2021 hotel back kitchen month work summary sample 3

In this year the kitchen has made some achievements, but we think more should be our shortcomings, then about 2021 back kitchen month work summary how to write? Here is my carefully organized for you about 2021 back kitchen monthly work summary sample reference, I hope it will help you!

2021 back kitchen monthly work summary sample reference 1

We all work together, positive struggle, in the completion of the plan at the same time also created a surprise, but there are shortcomings we need to summarize and make up.

A _ year work summary:

1. Strengthen the kitchen internal training. According to the previous year's work summary, the kitchen staff work ability is poor and the phenomenon of poor work consciousness, pay close attention to the work of the new staff service consciousness, strengthen the job skills, enhance the comprehensive ability of the staff.

2. Strengthen the front and back of the communication and coordination, enhance customer service. Regularly open the kitchen, front desk coordination meeting, enhance the Champs staff team awareness and service consciousness, find and solve the deficiencies in the work, front and back of the desk to assist each other, *** with the efforts to enhance the brand of the restaurant.

3. Reasonable arrangement of personnel, integrated use of labor. In today's increasingly competitive, tight personnel, according to the kitchen of the existing staff on its reasonable arrangements, integrated use, timely adjustment of the work of the staff, enhance the efficiency of the staff.

4. Further standardize and clarify the kitchen reward assessment system. In order to enhance the efficiency of the kitchen staff, enhance teamwork and cohesion, improve the overall level and quality of staff, and cultivate a positive attitude towards work, the staff incentives and assessment of the program to make further detailed provisions.

5. As always, the kitchen? The five laws? The kitchen's hygiene and sanitation work, the kitchen's hygiene and? The five laws? The work has been one of the priorities of the kitchen, the kitchen staff persevered in the implementation. In the hotel re-assessment self-inspection, by the hotel leadership praise, but also was awarded the Western Department? The Five-Practice Law? Model kitchen.

6. Embody the restaurant brand, highlighting personalized service. In the weekday service, the front and back of the desk *** with the cooperation, no lack of personalized service, special treatment of special guests, which has been developed for pregnant women to produce a period of more than two months of nutritious meals, there is a long time for the regular customers preferring food to produce personalized dishes and so on.

7. adhere to the coordination of the kitchen work. Strictly control the quality of the output, to ensure that any finished or semi-finished products from the kitchen out of the standard, to enhance the department's service and quality.

8. Successfully complete the moon cake sales task. The annual moon cake sales kitchen staff work together, focusing on sales, although the kitchen staff's sales capacity is weak, but after more than two months of hard work, the successful completion of the task.

9. Various festive food activities are colorful. From the Chinese and Western mixed set meal to the classic buffet bar, from the Mother's Day warm set meal to the Christmas dinner, to bring guests not only food, but also more surprises and satisfaction.

10. Create excellent Western dishes with Nanyuan characteristics. Kitchen internal innovation and development, the development of a number of guests loved by the Western snack dishes; in the province's culinary skills competition repeatedly won the Gold Medal, Special Gold Medal, for the hotel to compete for honors.

These are inseparable from all the staff **** with efforts, but also inseparable from the leadership support and cooperation. In this year the kitchen has made some achievements, but we think more should be our shortcomings, in the competition is so fierce today, how do we create more performance tomorrow, which requires us to group efforts and strategies. We will be in the new year, *** with the face of difficulties, *** with the challenge of the future, to create a better tomorrow.

2021 Back Office Monthly Work Summary Sample Reference 2

In the blink of an eye three months have passed, in the work of our back office staff work is very active, very cooperative with my work, in the hygiene has improved greatly, in the hot summer, but also to ensure that the normal production and preservation of raw materials, first of all, will summarize the work of the report is as follows.

1. In the positioning of the dishes, according to the needs of the guests to gradually change the quality of the dishes. I will try to work with the new head chef to standardize the production of dishes, so that it can gradually form a group of targeted stylized products, is the product in the development of changes in the establishment of their own brands.

2. In the kitchen management, a systematic integration of core competitiveness, to standardize the level of management to enhance the efficiency of the goal of guiding the kitchen management work, effective monitoring and guidance to the kitchen, strictly in accordance with the standards to improve the implementation of the kitchen technical force to carry out a reasonable reserve, the joint efforts to introduce novel dishes.

3. In terms of personnel, professional skills assessment, the use of regular training methods to improve the business skills of personnel and professionalism, and then combined with the actual premise, to further improve the kitchen within the various rules and regulations.

4. In the dishes produced by the gatekeeper, the use of three levels of the gatekeeper system, a negative system, that is, the output chef gatekeeper, food passers gatekeeper, waiter gatekeeper, a gate found that the problem, have the right to return, or else have to bear the corresponding responsibility.

5. In the acceptance and use of raw materials, to strictly control the quality of raw materials, improve the utilization of raw materials, and strive to put the interests of customers.

6. In communication, obey the leadership, control yourself, control people, the official team.

2021 Back of the kitchen monthly work summary sample reference 3

A year immediately with the rotation of the earth drew a perfect end, in this year, accepted the national public **** dietitian training, went to two places to participate in the exchange of dietitians across the country, and the Chinese scientists face-to-face learning, and has achieved substantial Results. In the kitchen room, and masters to learn the workflow of cooking and the basic knowledge of catering, and colleagues to discuss the work on the insufficiency.

In the year of 20_, I took the initiative to communicate with others, and I was willing to communicate with others about my inner feelings and thoughts on certain issues. Practical operation, familiar with the workflow, work details. In the work speed than the previous year has improved significantly. Achievements at the same time, but also brought some shortcomings in the work, such as: interpersonal relations face **** the lack of the same language, there is no a flash point to attract others, the details of the work need to pay attention to, the reaction ability to be further strengthened. Practical operation more to take out the courage and boldness to break through still stuck in the original level of work. Now on the work of 20_year to make the following summary:

First, food and personal hygiene

Food safety is now the Chinese people concerned about the topic, do a good job of food safety and hygiene work is to do a chef's duty. 20_year, food hygiene, cutlery and sanitation, food storage will be in accordance with certain requirements of the work of the implementation of the kitchen hygiene area, I will take specific ways to keep clean and tidy. I will take specific ways to keep neat and clean.

Second, personal hygiene

Raise good habits, cultivate their own physical quality, do? four hard? : Diligent shampooing, diligent haircutting, diligent bathing, diligent nail clipping. On this basis, be diligent in washing hands and laundry. A positive interaction between personal hygiene and food hygiene can help reduce the risk of food safety problems. Risk rate of occurrence. Helps to improve the image and quality of the sector. It helps to promote China's food safety towards a scientific and healthy development.

Third, the practice of operation

The dishes produced work, is the practice of operation of the work of the most important, to ensure that the dishes of the portion, the number of quality according to the requirements of the work to determine to ensure that the dishes out of the smooth and not chaotic, in accordance with the correct order of the dishes out of the dishes out of the order. Ensure that the seasoning is not too much, not too little, to meet the needs of the chef cooking. Collecting materials time control within a certain range, one-time collated. During the period of big orders, the collaterals should be more than usual, and during the off-season, the inventory should be kept in the usual state. Ensure that the ingredients meet the needs of the chef while keeping them fresh. The production of dishes, next year I will go into the grassroots to learn some of the basic cooking techniques, integration of their usual learning concepts and knowledge, and everyone together to exchange and share.

20_ is a year of achievements and regrets, I realized the first step of the ideal success, the training of the teachers, the leadership of the help. I will take practical action to thank them, with the knowledge of learning to solve their own problems. Believe in yourself, I will communicate with the old staff proactively, to help everyone **** with the solution of the problems that exist in reality. I believe I will perform even better next year, and make a major breakthrough on the original good foundation!