Time flies, in the blink of an eye a month has passed, in the work of the last month our back of the kitchen staff work very actively, very with my work, in the hygiene has greatly improved, in the hot summer, but also to ensure that the normal output and preservation of raw materials.

But there are also many problems and shortcomings, the positioning of the dishes is not accurate, not in accordance with the needs of the guests to improve; health although there is a great improvement, but we can not be satisfied. So we ushered in a new January with all the problems and efforts to change and improve the product image.

First of all, the next month's work plan is reported 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 cooperate with the new head chef's work, the dishes produced to standardize, 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, in strict accordance with the standard to improve the implementation. The kitchen technical force to rationalize the reserves, the joint efforts to launch new 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 internal 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 to the gate, the pass student to the gate, the waiter to the gate, 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.

7. Learning program: the maintenance of back kitchen equipment and maintenance, learning the new head chef's work policy.

In the next month, means a new starting point, new opportunities, new challenges, I am determined to make persistent efforts, and strive to cooperate with Mr. Pan and all the leaders of the work, for the back out of the work to open a new situation.