With summarizing comes planning. Summarizing and planning go hand in hand. Here are a few examples of kitchen monthly work summary and plan that I have compiled for your reading reference.

Kitchen staff monthly work summary and plan a

Looking back on this month, under the guidance of the leaders, under the support of the majority of colleagues, as a head chef, I always adhere to the example of high standards, strict requirements, unity and lead many employees, to provide customers with exquisite dishes and quality service; in order to achieve the economic benefits of the company and social benefits, hard work, and to achieve the best results. The company's economic interests and social benefits, diligent and conscientious.

Now more than a month of specific work is summarized as follows:

First, business: I am under the guidance of the leadership of the brainstorming, the development of a more reasonable business plan.

Such as: according to the customer's consumer psychology, we launched some green food and nutritious food

Second, management: people-oriented, I combined with the actual situation of the staff to strengthen the quality of education, every day on the staff to carry out targeted culinary training, and often to motivate them to work as their own business.

After efforts, the overall quality of staff to improve, such as focusing on instrumentation, compliance with kitchen rules and regulations, etc.; some employees even began to think of their own new dishes.

Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality: the quality of dishes is the core competitiveness of our survival and development.

As the head chef, I strictly control the quality.

We have made a feeding standards and production procedures for each dish, cooking in strict accordance with the standard implementation, to ensure that each dish color, aroma, taste and stability; we also listen carefully to the staff of the front office and guest feedback, summarize the daily output problems, and improve the shortcomings of the daily meeting in a timely manner; we also often update the menu, brainstorming, think of ways to change the pattern, to ensure that repeat customers can each time to taste new flavors.

Fourth, we have a new flavor.

Fourth, health: strict implementation of the "Food Hygiene and Safety Law", and seriously grasp the food hygiene and safety work, the food processing of all aspects.

According to the regulations, each employee must be responsible for their own hygiene area, at the same time, by me to carry out occasional inspections; secondly, the provisions of the food ingredients must be categorized and stored separately, respectively, and the kitchen utensils must also be stored in a fixed location; in addition, the kitchen, the fresh cupboard, the freezer and other raw material storage place is also carried out on a regular basis, the temperature and humidity measurements.

We utilize all available forces to ensure food hygiene and safety and to prevent customers from food poisoning, resulting in unnecessary consequences.

V. Cost: In the case of ensuring the quality of the dishes, reducing costs to the benefit of customers is always an important goal we pursue.

As the head chef, I also summarized some new ways to reduce costs.

Such as: grasp the inventory situation, resolutely implement? First in first out? Principle, the inventory time is longer raw materials sold out as soon as possible; the development of no-cost dishes, the main dish of the remaining raw materials into a tray type of dishes, in order to reduce costs; but also so that each employee knows their own raw materials used in the unit price, the daily estimate of the value of the raw materials used, so that the cost of controlling the implementation of the body to each employee, so that all the kitchen staff care about the cost of maximizing the benefits.

In summary, through the team's **** with efforts, I have made some progress in the kitchen management; in the dish innovation, dish quality, cost control, staff quality improvement and other aspects have made considerable progress.

Of course, we still have deficiencies, but in the face of force majeure, we need to develop a more affordable cuisine to attract customers, maximize turnover income, so as to achieve the good results of the crisis into an opportunity.

From this point, I also feel that I shoulder the work of the challenging and innovative.

In the future, I will lead my team to accept the challenge, be brave and innovative, and cook more beautiful dishes.

I will continue to strengthen business management, quality and hygiene monitoring and cost control on such a basis, and at the same time to improve their own work ideas, examine new ` dishes, accelerate the innovation of dishes, so as to seek to create a better economic and social benefits in the next month.

The competition from neighboring restaurants and hotels is even more white-hot, but I believe that under the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge, and move towards a harvest and hot July!

Kitchen staff monthly work summary and plan two

Unlike 20xx year, for the catering business after a big wave, 20xz year is a year full of opportunities and challenges.

And the restaurant to adapt to the market in a timely manner, the first thing you have to start from the back of the kitchen.

I wish you all a happy new year! Looking back on the work of 20xx year, in the help of leaders, in the support of colleagues, as a chef, I set an example, high standards, strict requirements, leading the two, three and four floor kitchen staff, for customers to produce exquisite dishes and quality service; for the economic interests of the kitchen as well as the social benefits of the hotel, unselfish dedication, diligence, conscientiousness.

1 - May I am responsible for the second floor kitchen work, and then took over the fourth floor kitchen work know that the responsibility of the great, but Mr. Zhang and Master Zhu's support and colleagues to help me live up to the expectations of the best results in return for the hotel's trust in me.

Now the work of the year is summarized as follows:

1, the quality of food

Quality of food: the quality of food is the kitchen to survive and develop the focus of competitiveness.

I strictly quality control, each dish has developed a strict standard of materials and production procedures, cooking standards, each dish of color, aroma, taste, type and strive to stabilize; but also continue to listen to the staff of the front office and guest feedback, summarize the daily output problems, and improve the daily meeting.

Under the leadership of Master Zhu and the cooperation of the kitchen colleagues, the production of large banquets standard menu was completed, which effectively ensures the stability of the quality of large banquets.

The third floor Jiuqu home cooking completely in accordance with the economic, affordable, large quantities, the taste of homemade characteristics to cater to the market.

Implementation of special dishes made by special people, dishes assigned to people, responsibility assigned to people, thus increasing the sense of responsibility of the staff.

The fourth floor of the State Banquet Kitchen dishes quality in strict accordance with the high-end route, the forefront of fashion, from the color, aroma, taste, shape, gas, texture, elegance, nourishment, health, and other aspects of consideration, to ensure that the fourth floor of the State Banquet Restaurant dishes as a business card of Hongrun Huaxia.

During the large banquets I will personally monitor the whole process, to grasp each link without error.

At the same time will be a large package table dishes assigned to people, from raw materials processing to the final are responsible for the person in charge.

2, cost control

Cost control: in order to ensure the quality of dishes under the premise of reducing costs, so that customers.

I also summarized a set of methods to reduce costs.

Such as: inventory status, resolute "first-in-first-out" principle, the longer the inventory of raw materials as soon as possible to sell out to the? Zero? Inventory close; research and manufacture of no-cost dishes, the main course of the remaining waste materials into a tray-style dishes to reduce costs; also let each employee know the unit price of raw materials used to learn to estimate the cost of raw materials, the cost of controlling to each employee, so that all the kitchen staff have developed a sense of savings, so as to maximize the benefits.

3, management

Management: people-oriented, I staff for the situation of quality training, every day on the staff targeted culinary training, and often motivate employees to work as a career to do, the overall quality of staff to enhance, such as focus on instrumentation, respect for the kitchen rules and regulations track and so on;

Daily listen to the views of the front desk and guests and the Department of Quality Supervision views in the daily kitchen meeting, take out the solution to the problem. Kitchen meeting, take out the solution, resolutely implement the rules and regulations of the hotel, without favoritism.

In April when the hotel gave me an opportunity to go out to Beijing to study, through this study to recognize their own management work, and domestic well-known hotel catering counterparts there are still gaps in the future work more to the international and domestic famous hotel enterprises to learn advanced management experience, excellent dishes, so as to enhance their own level of management and culinary skills.

4, dish innovation

In the dish innovation, we brainstormed, gathered the strength of everyone, the master level each month at least two new dishes.

I myself will do a good job of new dish innovation work platform support, so that employees can fully demonstrate their own, so as to provide a source of competition for the hotel in the dish.

At the same time there are many excellent dishes such as; Hongrun signature chicken, hairy paper pancakes, radish cake, German-style garlic shrimp, crab roasted vermicelli, etc., won the praise of many guests.

5, health

Health: strictly in accordance with the "Food Hygiene and Safety Law", to grasp the food hygiene and safety work, grasp the various aspects of food processing.

According to the regulations, each employee is divided into their respective sanitation areas, leaving no dead ends sanitation.

Provide for the categorization of food materials stored, raw and cooked separately, vegetarian and meat separately.

To do every detail of the work, so as to effectively prevent the prevention of customer food poisoning, to avoid unnecessary accidents.

6, safety

Safety; to achieve a year without food poisoning, without any safety hazards, no major workplace accidents.

In the fire knowledge to do everyone will memorize, will use fire extinguishing equipment.

Understand the four capabilities, three will be three, will alarm procedures, numerical hotel and work area evacuation channel location, number and direction and hotel fire extinguisher types.

Thanks to Mr. Zhang, Master Zhu's trust and strong support for me, so that I have drawn a perfect conclusion in the 2014 kitchen work.

To summarize, in this year, the kitchen team's continuous efforts, in dish innovation, dish quality, cost control, staff quality, food safety and so on have better results.

I am also y impressed by the challenging and innovative nature of my work.