2021 chef transfer work personal summary

The work summary is a comprehensive and systematic examination, evaluation, analysis and study of the work of the year, so as to analyze the shortcomings, to draw reference and improve the experience. The following is my collection of 2021 chef transfer work personal summary, the following to share with you, come to enjoy it.

2021 chef transfer work personal summary 1

Looking back at 20__ years, in the support of leaders and colleagues, as a chef, I always adhere to the example of high standards, strict requirements, unity. To provide customers with exquisite dishes and quality service; to realize the economic and social benefits of the hotel, diligent and conscientious. Now the specific work of the year is summarized as follows:

First, the business side:

I am under the guidance of the leaders 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 wild food; according to the seasonal supply of raw materials characteristics, we launched some dishes with farmhouse characteristics, but also to provide guests with seasonal characteristics of the flower tea and so on.

Second, management:

People-oriented, I combined with the actual situation of the staff, the staff on a regular basis for targeted culinary training, and often motivate them to do a good job. After efforts, the overall quality of staff to improve, such as focusing on instrumentation, comply with kitchen rules and regulations Continuously improve their culinary skills, and even some employees have begun to try to make their own new dishes. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, the quality of:

The quality of food is the core competitiveness of the hotel catering to survive and develop. As a foreman, I set an example by assisting the head chef to strictly control the quality of the dishes produced. We have produced a standard for each dish and the production of material standards and procedures for the single, do dishes in strict accordance with the standard implementation, to ensure that the color, aroma and taste of each dish is stable; we also listen carefully to the dining hall surface staff and guest feedback, summarize the dish production problems of each meal, and in the daily meeting in a timely manner to the staff to analyze the shortcomings of the kitchen; we also often add new dishes to ensure that repeat customers each time you can taste new!

Four.

Fourth, health:

Strict implementation of health regulations, and seriously grasp the food hygiene and safety work, grasp the various aspects of food processing. According to the regulations, each employee must be responsible for their own health area, at the same time, by me to carry out occasional checks. We use all the power available to ensure food hygiene and safety, to prevent customers from food poisoning, resulting in unnecessary consequences.

Fifth, cost:

In the case of ensuring the quality of dishes, reduce costs and benefit customers, is always an important goal we pursue. As a chef, I also summarized some new ways to reduce costs. Such as: master the inventory situation, resolutely implement the "first in, first out" principle, the inventory time longer raw materials as soon as possible to sell out; the development of no-cost dishes, the main course of the remaining raw materials made into a tray type of dishes, in order to reduce the cost; but also so that each employee knows their own raw materials used in the unit price of raw materials used in the daily estimation of the value of raw materials used in this way, so that cost control is implemented to each employee. Control is implemented to each employee, so that all kitchen staff are concerned about the cost, so as to achieve efficiency.

In summary, in this year, through the team's *** with efforts, we have achieved significant results in the kitchen management; in the dish innovation, dish quality, cost control, staff quality improvement and other aspects of the results are quite high. Of course, we also have deficiencies, from this event, I also feel y the challenging and innovative work I shoulder. In the future, I will certainly lead my team to constantly accept the challenge, the courage to innovate, cooking more exquisite dishes.

On the occasion of the resignation of the old and the welcome to the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20__, and at the same time, we should improve our own work ideas, examine new dishes and accelerate the innovation of dishes, so as to seek to create better economic and social benefits in 20__.

However, I believe that under the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenges, and move towards a rewarding 20__!

2021 chef transfer work personal summary 2

Hello everyone! Accompanied by the footsteps of the Year of the Rabbit in the lunar calendar is gradually fading away, the bell of 20__ is about to ring. First of all, I wish you all a happy new year, work well! Looking back to November 20__ so far, under the guidance of the leaders, in the majority of colleagues support, as a chef, I always adhere to set an example, high standards, strict requirements, unity and lead the majority of kitchen staff, and strive to provide customers with exquisite dishes and quality service. In order to realize the company's economic and social benefits, diligent and conscientious. Now the specific work of these months, make a summary, report to you as follows:

First, strengthen the training and education to enhance the quality of staff.

The company's rules and regulations, I often mention in regular meetings to the kitchen staff, read, aimed at requiring everyone to develop the habit of compliance with the company's systems. Combined with the actual situation of the staff, I strengthen the staff to carry out targeted culinary training, and often motivate them to work as their own career. Through my efforts and active cooperation, the overall quality of the kitchen staff to improve, comply with company and kitchen rules and regulations, maintain good personal hygiene and instrumentation, study cooking techniques and other behaviors, basically become a conscious behavior of the kitchen staff. Now, a harmonious, high-quality, efficient, innovative team has been initially formed.

Second, focus on sales-oriented, strengthen quality management.

The dishes are products, products only in the sales out to create benefits, good products to create good benefits. Thus, I usually work in the kitchen staff is very focused on the development of sales awareness, we have to focus on the overall situation, can not only focus on the process of cooking this one, we should pay more attention to whether the dishes can be successfully sold, pay attention to the feelings of customers after consumption. We want to increase revenue, we want to provide quality service, the dishes certainly taste good, the quality of course to keep up. The quality of food is the core competitiveness of the cafeteria to survive and develop. As the head chef, I strictly control the quality. We have made a feeding standard and production procedure list for each dish, and we strictly follow the standard when cooking to ensure that the color, aroma and taste of each dish are stable. We listen carefully to the front office staff and customer feedback, summarize the daily finished product problems, and in the next day's regular meeting in a timely manner to discuss and improve the shortcomings. We are working hard, we want to make customers produce a kind of lover-like attachment to our dishes, a kind of cutting, still messy feelings of nostalgia.

Third, strengthen health management, the implementation of fire requirements.

We strictly implement the "Food Hygiene and Safety Law", seriously grasp the food hygiene and safety work, put a good food processing of all aspects. First of all, each employee must be responsible for their own sanitation area to ensure that the sanitation area is clean and tidy. Secondly, it is stipulated that food ingredients must be categorized and handled separately, and kitchen utensils must be stored in fixed locations. Fire prevention has always been one of the priorities in the kitchen. In order to implement the fire prevention requirements, I require all staff to do "people away from the fire extinguished, electricity off, gas off". We also check the gas pipeline in the kitchen from time to time to prevent fire accidents caused by leakage, and often check the power lines of all kinds of electrical appliances to prevent electricity leakage from causing all kinds of fire or electric shock safety accidents. We strictly in accordance with the requirements to ensure food hygiene and safety and fire safety, for the company's safe and economic operation to provide due protection.

Fourth, strengthen the material saving energy, strict cost control.

In the case of ensuring the quality of dishes, reduce costs, is always an important goal for us. As the head chef, I also summarized some ways to reduce costs. Such as: grasp the inventory situation, resolutely implement the "first-in-first-out" principle, the longer the stock of raw materials sold out as soon as possible. Implement initiatives to save water, electricity and gas in the kitchen. We also let every employee know the unit price of the raw materials they use and estimate the value of the raw materials they use on a daily basis. Through the above measures, the cost control is implemented to each employee, so that all kitchen staff are concerned about the cost, cost control, so as to achieve efficiency.

In summary, in this year, through the team's **** with efforts, we have made some achievements in the kitchen integrated management, staff quality, food quality, health and safety, cost control and other aspects. Of course, we also have deficiencies, for example, the market demand changes in the grasp is not timely enough, the launch of fresh products lagging behind, the kitchen management has not yet formed a system and so on.

In the new year, I will lead my team to continue to strengthen education and training, quality, hygiene and safety monitoring and cost control on the basis of 20__. At the same time I want to improve my own work ideas, timely grasp of market trends, examine new dishes, accelerate the innovation of dishes. Strengthen the infrastructure of kitchen management, and strive to make the management of the system, so as to seek to create better economic benefits and brand benefits in the new year.

The increasing number of neighboring restaurants and hotels will surely make the catering industry in 20__. Competition is more white-hot. However, I believe that, under the guidance and help of leaders and colleagues, our team will be able to seize the opportunity to meet the challenge, 20__ will have a brand new harvest!

2021 chef transfer work personal summary 3

Looking back on every day of the past, I as a chef in the Logistics Department, y responsible for the heavy work pressure. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all workers, so in order to build on the strengths and avoid the weaknesses of the future work can be done better, I summarize the work of the year 20 ___ as follows:

First, in the positioning of the dishes

In accordance with the hotel's overall strategic planning to the development of the planning of the dishes, according to the restaurant dishes operating conditions and market customer surveys, to constantly Improvement and enhancement of product image. According to the consumption of the hotel's group meeting, zero point casual guests, banquet reception, the needs of the three major consumer groups, to enrich the product, so that it can gradually form a set of targeted stylized products. So that the product in the development of changes in the establishment of their own brands.

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 motivate them to work as their own business. Through efforts, the overall quality of staff to improve, such as focus on instrumentation, comply with kitchen rules and regulations, etc.; some employees even began to think of their own new recipes. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality

The quality of food is the core competitiveness of the cafeteria to survive and develop. As a chef, I strictly quality control. 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 in a timely manner in the daily meeting; we also often update the recipe, brainstorming, thinking, changing patterns, to ensure that repeat business each time you can taste the new flavors.

Fourth, health

Strictly implement the "Food Hygiene and Safety Law", and seriously grasp the food hygiene and safety work, put a good food processing of all aspects. According to the regulations, each employee must be responsible for their own sanitation area, at the same time, by me to carry out occasional inspections; secondly, the provisions of the food ingredients must be categorized and stored, handled separately, the kitchen utensils must also be stored in a fixed location; in addition, the kitchen, fresh cupboards, freezers and other raw material storage places are also carried out on a regular basis, the temperature and humidity measurements. We use all the power available to ensure food hygiene and safety, to prevent customers from food poisoning, resulting in unnecessary consequences.

Fifth, in the acceptance and use of raw materials

Do strictly control the quality of raw materials, improve the use of raw materials, and strive to put the interests of customers.

2021 chef transfer work personal summary 4

Time flies, in the blink of an eye has been the past three months, now my specific work report is as follows:

I. Job management work summary

To snack bar has been more than three months, in these three months I can manage my work, from the operation to the management are not great progress. Under the correct leadership of the company many times on the snack bar reform, from the direction of business, product positioning, tableware updates, etc., so that the snack bar business has a small upgrade. My job management work on the following points to elaborate,

1) security: through the April 25, on the snack bar cashier money box was stolen after the incident, to "safety first, prevention-oriented principle. Conscientiously implement the company's production safety responsibility system, and actively organize staff to learn about safety, immediately arrange for personnel to live in the store to ensure that the incident occurred again, strengthen the safety inspection efforts, the daily water, electricity, gas, registration, responsibility to the person. Through the morning meeting many times to preach the importance of security risks, and through the actual fire drills to achieve the desired effect. Food hygiene safety, strict supervision of the food procurement process, and resolutely prevent ____ spoiled food into the store. In the processing of food, resolutely do raw and cooked separately, (but in the actual work there are still many places not in place.) All processes in the back kitchen are simplified to ensure the quality of each product, so that customers can buy and eat with confidence. At the same time, the environmental hygiene of the back kitchen is also an important guarantee of food hygiene. Only a clean and hygienic processing environment can ensure that the food is truly hygienic. In terms of hygiene management, to carry out strict requirements and regular cleaning, for the health of the dead ends to be thoroughly cleaned. The back of the kitchen staff to carry out health training work, so that they understand the importance of environmental health.

2) cost: from the overall cost of snacks can achieve the desired results, but from the details of the control is not very good, the overall macro-control costs are not very to the outside, such as: labor costs accounted for the proportion of income is relatively large, energy, low-value aspects of the standard is exceeded on a monthly basis, in the day-to-day management for the production and processing process, to prohibit waste, found that wasteful behavior to strictly stop, and promote "everyone saves. Stop, advocate "everyone saves," and we are from the raw material acceptance, processing to the storage is also the implementation of the layers of control.

Second, the shortcomings of the understanding and improvement measures;

Looking back on the past, for my shortcomings, with the most appropriate law to describe the concept of 100-1 = 0, to their own positioning is the most appropriate, but also failed to Yi Dong, Mr. Hu, Mr. Yi, vice president of the many years of training for me, in March there is no effective communication to the withdrawal of Friends of the store West Wing. No big promotion, but confused is the safety management, leading to the snack bar cashier box was stolen events, so that the company was early property losses, due to lack of communication, staff turnover is greater,

Through the company's many organizations to learn, so that I learned from it is very deep, as a manager of the kitchen, not to be able to reasonably control the cost of the product to enhance the crime is the company's three major reforms of snack bar, and the positioning of the snack bar products, and the company's three major reforms. And the snack bar product positioning, finally make the popularity increased, looking back, although in the management of the past, there are not too many bright spots, but in the late kitchen management, with my sincerity to treat every employee, increase the feelings between the staff to increase the cohesion between the team, greatly reducing the departure rate. In the New Year's pep rally, listened to the mobilization report of Yi Dong, "solid foundation, pragmatic work, honest people" management philosophy, to do a good job of the basic work, down-to-earth people and do things, through the Spring Festival to go home and rest for a period of time to adjust the rest, so that I have a deep sense of understanding of why I have been working for almost 6 years, not once was selected as an outstanding! Management, I finally understand, tamping the foundation, pragmatic work, honesty, the real truth, after the Spring Festival, I reported to Guo store manager of my three stalls for the transformation of the business product ideas, and get agreed to, the use of two weeks to adjust the stalls in place, the rational use of human resources in the March 12 launch of the breakfast project, a series of ideas, is that I tamping the foundation, pragmatic work, honesty "The beginning, I believe I will start from scratch in, time passes, winter to spring, as time goes by is going through each day,, although with the economic crisis came, but the catering industry is rapidly developing. Through several reforms, the snack bar allows us to feel the shift in popularity has occurred. The goal of victory will not be too far away from me.

Third, the dishes stable quality innovation summary;

In the past three months of time for the snack bar, from the business innovation to product innovation are very few, not to mention the 'stable quality', the word, due to the overall strength of the kitchen book is weak, the technical force is also poor, so the steady quality of the dishes appeared to be unstable, and in any case, there is no good way. In short, there is no good way to innovate products to make my work into a bottleneck, there is no direction, the snack bar products we still stay in the original state, mainly around the season to develop products, from the beginning, the launch of spicy pot and ___ small pot, spicy pot sales are still relatively good.

As the operation result was not very good at that time, we launched a cold dish takeaway series in summer and improved the flow of water at that time. But some of the products are seasonal, so the life force is shorter, can only end hastily.

Through the Kitchen Center for snack production taste innovation and positioning, and constant modulation, and ultimately achieve the desired results.

Taiwan lo mein rice, fried udon noodles with shredded meat, a variety of special fried rice in the snack bar trend is very good. Under the personnel technology stabilization, our products will also be stable quality, in innovation.

Fourth, the company's technology research and development work recommendations

I am engaged in fast food work for more than 5 years, my construction; the group to play the potential of the chef team research and development, the establishment of stores to innovative dish development team, according to the anti-seasonal innovative thinking and methods to develop dishes, the kitchen management should explain the basic principles of dish research and development of innovation and research method, so that also cultivate store chefs in the dish research and development of innovative capabilities, but also cultivate innovative dish research and development. The chef should explain the basic principles of dish development and innovation research method, so as to cultivate the chef's ability in dish development and innovation, and also cultivate the interest in innovative dishes. The innovative dishes selected by the company and the store, should be given to the innovator in the spirit or economic incentives.

2021 chef transfer work personal summary 5

This year, due to the impact of the national economic climate and anti-corruption activities continue to deepen the catering industry environment is quite severe, how to do a good job of business, catering department in the hotel under the correct leadership, the full implementation of the hotel business contracting program to the center of the economic construction, strengthen the management, up and down, unanimous. Management, up and down the same, so that the Ministry of Catering in the catering industry downturn, and heavy contracting tasks, steady progress, and achieved better economic and social benefits, now the main work is summarized as follows:

First, the completion of the economic indicators:

Annual operating income of _____, compared with the last year's _____, an increase of _____, the growth rate of __%, operating costs _____ yuan, compared with the same period last year's _____ yuan, an increase of _____ yuan, an increase of __%, the integrated gross margin __%, compared with last year's __%, up (or down) __%, operating expenses of _____ yuan, compared with the same period last year's _____ yuan, an increase (or down) of _____ yuan, an increase (or down) rate of __%, the year's actual completion of the The task _____, over the completion of _____, (fixed submission of the annual task of 3.8 million yuan).

Second, the main work done this year:

(a) the implementation of the hotel business contracting program, improve the incentive distribution system, mobilize the enthusiasm of employees. This year, the Food and Beverage Department quota submitted to the hotel's mission of 3.8 million yuan, compared with last year's 3.2 million yuan, up 600,000 yuan, an increase of 19%. In order to better complete the task, the leadership of the Ministry of Catering to develop an internal management program and benefit wage distribution program, in accordance with the department, position, technology, skills, labor intensity and other aspects of the different economic indicators broken down into sub-departments, approved by the sub-departmental turnover, output, cost amount, gross profit margins, month by month accounting, commission, energy-saving plus awards, fully embodies the task of the benefit of the wage linked to the principle, so that they play to their strengths, and make them play their respective strengths, the hotel is up 600,000 yuan, an increase of 19%. So that they give play to their respective advantages, can find ways to do business, mobilizing the staff's initiative. This year's per capita monthly income of ____ yuan, compared with the same period last year ____ yuan, an increase of ___ yuan, a growth rate of __%.

(ii) grasp the standardized management. Strengthen the coordination of relations, improve the comprehensive reception capacity. 1. sound management organization, by the leadership of the Ministry of Catering, sub-departmental manager of the quality management team, throughout the year to give full play to the role of the team not only division of labor, but also collaborative, from top to bottom, layer by layer to implement the management system, a level of responsibility for a level of the implementation of the management of the efficiency of the rewards and penalties, to improve the leadership of the overall quality of the management of management work more smoothly. 2. improve the Ministry of Catering Improve the meeting system of the Catering Department. Meetings include year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily review meeting, before and after the shift meeting, financial supervision and audit meeting, health and safety inspection report meeting, etc., due to the improvement of the system, the quality of the meeting has been improved, and the superior directives have been implemented in a timely manner. 3. Establishment of the output estimate of the supply of supply supervision system. In order to minimize the bottom of the estimated clear varieties, coordination of various sub-departments to do a good job in the supply of products, every day, morning, afternoon and evening city check the supply of products to estimate the clear situation, the city of the estimated clear varieties of a special record, and at the same time to the relevant sub-departments to verify the verification and require the signature of the management staff, in order to share the responsibility. After the establishment of the system, the original Lei Lei each city to assess the clear five or six dishes has become a history of the phenomenon, and now the supply of products has been in the normalization of the supply situation. 4. Strengthening of coordination. Hotel division of labor fine, more links, the completion of a job, depends on the coordination of cooperation between departments, weekly meetings repeatedly emphasized that the problem, the departments shall not blame each other, put off, we must be willing to admit mistakes, find each other's strengths, good coordination, this year, greatly reducing the existence of some of the past disjointed phenomenon. 5. improve the comprehensive reception capacity. This year, a comprehensive grasp of the standardization of services, product quality, so that the reception capacity greatly improved. Do a good job in all kinds of community banquets, receptions, banquets, buffets, conference meals reception at the same time, but also to do a good job of senior leaders and major companies, hotels of all types of banquets reception, such as reception of a number of foreign countries, the President, Head of State, the Prime Minister and the delegation, the domestic central ministries and commissions, provincial governors, commanders, military chiefs, mayors and so on the leadership; the night of March 18, the city reception unit banquets, weddings, such as ordering **** 165 seats! The opening of the Lei day to create a record of the total number of seats booked; the evening of September 29, reception of wedding **** 75 seats, a record of the total number of seats of the historical pure wedding. Because of the beautiful environment, reasonable price, delicious flavor, first-class service, so that guests are happy and Lei, satisfaction and return.

(C) to open up the business, the development of revenue channels, expanding business income. This year in the catering industry recession, business is difficult to do, the leadership of the Department of Food and Beverage often market research, to do business analysis, continuous exploration, bold try, wise decision-making, take their own way of doing business. First, the opening of six business projects throughout the year: buffet Chinese food, buffet hot pot, seafood any you click, friendship nightclub, the Millennium old turtle hot pot city, diet chain (in preparation). Secondly, to carry out joint activities, dietary department and rooms department, sauna center, tea house mutual cooperation, *** with the promotion of business; such as guests with accommodation card consumption can enjoy 15% discount, sauna center meal delivery business, to the tea house to provide fragrant tea points. Third, the year carried out eight promotional activities, concessions to reward guests California perch one dollar per strip, VIP rooms without minimum consumption, special dishes, food home, 15 yuan per section. Quality service month activities, civilization and courtesy month activities, sales promotion activities. Fourth, the sales department and the production department, according to the market consumption needs, regularly introduce new dishes every month, point 18 models. Year launched a thousand years old turtle soup and other new dishes *** more than 200, expanding operating income of more than 100 million yuan, the hotel through a series of business activities, improve visibility, and achieved good economic and social benefits.

(D) full public relations, for more repeat business. The Ministry of Food and Beverage leadership to public relations as an important work Lei grasp, size of the meeting, often instill public relations awareness and knowledge. Sales Department staff in the busy field to the floor full of communication with customers, ordering, in different forms to seek their valuable advice. On holidays, we greet our customers by phone, give them mooncakes for the Mid-Autumn Festival, send them calendars and New Year's cards, and so on. Through the efforts of everyone, this year, the overall level of public relations of the Ministry of Food and Beverage has improved, repeat customers than in previous years increased.

(E) Enhance staff efficiency awareness, strengthen cost control, cost savings. Catering Department leaders often emphasize the importance of cost control, cost savings, enhance the staff's awareness of the benefits, and require employees to pay the action. At the same time to improve the system, clear responsibility, according to the system to strengthen control. Throughout the year to improve the "cost of expenditure regulations", "raw materials, payment, storage system", "to plug the loopholes system", "the rational use of raw materials system", "office supplies system", "goods requisition system", "financial audit audit system", "cashier management system" and so on. This year, all the staffs have developed good saving habits, turn on and off water valves, oil valves, gas valves and electric valves reasonably, and stop the wasteful phenomenon in time. In addition, the leaders of the catering department and the manager of the supply department conduct regular market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in a timely manner. In October, the launch of the Millennium Turtle Soup, the original Lei is a complete set of semi-finished goods, in order to reduce costs, after Lei into their own turtles, their own cooking, nearly two months Lei, saving the cost of more than 30,000 yuan.

(F) do a good job of political thinking, to promote the improvement of economic efficiency. Catering Department give full play to the role of the party and trade union organizations, care for the staff, stimulate emotions, enhance cohesion. 1. Organize staff to participate in the 97 years of Yangcheng excellent chef, excellent waiter technology competition, to participate in the hotel Athletics, calligraphy competitions, skills competitions, chess competitions, table tennis tournaments, etc.. Participate in the hotel to help the poor and needy donation activities, study the "Three Character Classic" activities, learning English 50 activities. In the various competitions, have achieved good results, including the hotel's track and field sports, it won six gold medals, three silver medals. 2. the year the department held civilization and courtesy month skills knowledge quiz competition, dance, karaoke and other recreational activities 9 times, spring tour once, 13 visits to study, all types of symposiums 5 times, women's meetings 2 times, 6 home visits, visit the sick 20 times. Through a variety of activities, so that the staff formed a love of the hotel, unity and development of a strong collective, good staff moral character, the year picking up money not to blame deeds 8 times, the staff team is stable, the flow is small, this year's average monthly turnover of about 5 people.

(VII) improve the labor system and training system, improve the quality of staff. 1. Strict labor system, the Ministry of Food and Beverage to recruit new employees, eligible, merit-based recruitment, do not meet the conditions, all rejected, no mercy, to ensure the quality of recruitment. At the same time, the senior leadership in-depth between the staff, digging talent, and constantly enrich the team, through repeated inspections, the annual promotion of 6 ministers, foreman 8 people. Violation of the hotel's regulations on the staff, mainly to education, for repeated offenders, the penalty for dismissal, the annual **** punishment of 11 employees. As a result of the strict nature of labor, staff quality is high, greatly improving the efficiency of work. 2. Improve the training system. In order to make the training to receive the expected results, the leadership of the Ministry of Food and Beverage first clear training to have a "purpose", "practical", "time" of the guiding ideology. Secondly, set up a training team, and thirdly, the development of a training program, take the combination of theory and practice, the old with the new way, training in stages and batches. For example, once a month management training, safety and health training; twice a week promotional training, service knowledge, service skills training. Four, regular assessment, the year to carry out "sales manual", "service knowledge, skills", "consultant service norms", "hotel management knowledge", "quality of production", "promotional business knowledge", "50 sentences of English", "polite language", "safety and hygiene knowledge" and so on up to more than 200 times of training.

(VIII) pay attention to food hygiene, safety and fire prevention. 1. pay attention to food hygiene, improve the food hygiene job responsibility system, set up a health inspection team, clear the sub-departmental health responsibility, the development of a daily inspection, weekly evaluation, the monthly summary of the system, to carry out the red flag competition activities, the health of the sub-division of the good to give rewards, poor health sub-division of the corresponding deduction of the penalty. As a result of the efforts of all staff, the year did not find due to food spoilage caused by poisoning accidents, successfully passed the provincial and municipal tourism bureau of the hotel annual audit and national inspection. 2. grasp the safety and fire prevention work, the establishment of a leading group of safety and fire prevention, the implementation of sub-departmental fire prevention responsibility, seriously implement the safety first, prevention-oriented policy, the development of safety and fire prevention system, improve safety and fire prevention measures, each floor is equipped with gas masks, organize the staff to watch fire prevention videos, and organize the fire prevention system. We organize employees to watch fire prevention videos and conduct practical training on fire prevention equipment. The Production Department regularly cleans the grease ducts and does the maintenance work of the equipment. Ground Curry Department regularly check the integrity of gas stoves, through effective measures to ensure the normal operation of the Ministry of Catering and property safety, this year to Lei did not occur any fire accident.

(IX) in accordance with the standards, improve the hardware facilities, beautify the environment, stabilize the customer base, improve the business atmosphere. Annual increase in facilities total investment of more than 300 million yuan, mainly: the second floor of the East Hall remodeling, the second floor of the South and North Hall renovation, the fifth floor corridors, restroom renovation, the opening of the Friendship Nightclub, the Millennium Old Turtle Hot Pot City equipment purchases, etc., due to the perfect matching of the services and facilities, to attract a lot of repeat customers.

Third, there are problems:

1. The quality of the product is sometimes not stable enough to serve slower.

2. The service quality of the hall is not high enough.

3. Anti-theft work is still relatively poor, the phenomenon of theft.

Fourth, the next year's vision:

1. Improve the quality of the product, create ten signature dishes.

2. Grasp the friendship nightclub, the Millennium old turtle hot pot city business.

3. Strengthen the standardized management, improve the overall management level and quality of service.

4. Open a chain of restaurants.

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