Hello, let me answer for you
Dear leaders and colleagues:
Hello! Thanks to the trust of the leaders, I have worked as a catering chef for nearly two years. Trust is a kind of pressure. As the head chef of the restaurant, I feel a great responsibility. I strictly manage my kitchen team to ensure that all the work is implemented and that the cost control can achieve the expected goal under the premise of satisfying the guests. In the increasingly fierce competition in the catering industry, our products try our best to be unique. On the basis of ensuring the quality and quantity of traditional dishes, we constantly update them, which makes the catering industry have certain characteristics. At the same time, we constantly brainstorm and formulate better product management plans, creating higher benefits for the hotel.
under the correct guidance of the leaders, my colleagues gave me the greatest support, and through hard work, I finished my work well. Let's make a report to leaders and colleagues in the following five aspects.
1. Operating income and cost rate of Chinese food
The total annual operating income is 18329851. Completed 111% of the target of 16.6 million, and the product cost rate of 37.8% reached the target of the cost rate set by the hotel.
second, the management
under the guidance of the manager, a more reasonable business plan was formulated, such as:
1. According to the characteristics of seasonal raw material supply, the March potherb food month was launched, such as tender buds, celery and bright red mushrooms. In April, river-opening fish such as insect fish, river knife and island fish were introduced. Green food is the consumption trend in today's world, and wild food has always been a boutique in the catering industry. The above two food months have welcomed diners' consumption psychology of pursuing green and returning to nature.
The review of classic Cantonese cuisine in February and May improved the production level of Cantonese cuisine.
in March and August, more than 21 new dishes, mainly authentic Sichuan cuisine, such as Sichuan beef, frog with a straight mouth and cocoa yam, were introduced. Increased the selling point.
4. The press conference of New Northeast Electric Appliances was successfully received, and the leaders of the company approved the dishes.
Special hairy crabs, fennel beans and cheap rice wine were introduced in late May and September. "When you taste crabs in another year, you are invited to enjoy the fragrance of fat cream." Increased the flavor of catering culture.
6. In the Mid-Autumn Festival mooncake sales, the Chinese kitchen staff made concerted efforts to sell 461 boxes, far exceeding 288 boxes last year.
In July and early October, we visited Zhuanghe, Kuandian, Huanren, Changchun, Xifeng, Jinzhou and other places, and excavated the characteristic raw materials and dishes in Northeast China. Since the launch of 11.15 Northeast Local Cuisine Festival, it has been well received by guests. Such as grilled pigeon, Zhuanghe bone chicken, mountain carrot, fresh deer tendon with scallion, Xinmin blood sausage, etc., have become guests' favorite dishes, increasing their popularity. It has achieved the effect of not fading in the off-season.
Third, the quality and innovation of the products
1. All the products have made a list of feeding standards and production procedures, and set the taste, feeding standards and containers for each dish to make the taste and quality of the dishes stable.
2. Listen carefully to the opinions of the front office staff and the feedback from the guests, sum up the daily production problems, and improve the shortcomings of the products in time at the daily meeting. If the guests complained that there were few dishes for the main course, according to the guests' opinions, such as, frog, spicy tea tree mushroom 28, spicy air-dried cow 58 and fisherman's coincidence plate were introduced. The guests responded that there were handprints on Shuangzhen dishes in Changbai Mountain, and the small stir-fried dishes should be appropriately bordered. We all made serious improvements.
3. Dishes innovation:
(1) Each theme studies two new dishes (including roasted flavor, cold dishes, wok and pasta) every month, and the new dishes such as spicy Agrocybe aegerita, fresh deer tendon with scallion, Bashu beef, and frog with wild mouth are developed in this way.
(2) Investigate the supply of raw materials in the market and launch new dishes every month. Such as live yellow croaker.
(3) Participate in peer competitions, exchange and learn new dishes such as beef tendon, hand-torn beef crispy scale bass, hot and sour mullet egg soup and so on.
(4) Visit the catering market in other places to introduce new dishes. Such as fishing for juice.
(5) Invite friends from the same trade to train new dishes such as cocoa yam.
(6) The production speed of wedding dishes was controlled, which changed the mentality of blindly seeking for quick last year, put an end to the situation that hot dishes were cold on the table, and the quality of wedding dishes was obviously improved. Some guests have eaten and attended the wedding before ordering the wedding banquet.
iv. cost control
continue to strictly and deeply implement the five-routine method and create a digital management model.
1, cleaning inspection (often clean). Cleaning is to carry out inspection at the same time as cleaning. Everyone has his own sanitary area. For example, when Zhanban is cleaning the fresh-keeping cabinet, it will check whether the contents are deteriorated and whether the temperature of the fresh-keeping cabinet is normal.
2. Separate treatment (regular organization) means separate treatment first. Separation is to separate what you want from what you don't want first; Separation of expired and unexpired; Separate the good from the bad; Separation of common and uncommon, and so on. Then consider how to deal with it, such as: urgent sales of food raw materials and set meals. When was the beef tenderloin marinated? Label it and indicate the date. To ensure first-in first-out, to avoid deterioration and waste of raw materials
3. Quantitative setting (regular rectification): What raw materials are there in the cold storage and fresh-keeping cabinet? How much is each quantity? These raw materials must have a fixed position. The same is true of all appliances. All things have their own homes.
For example, the occupation boards and water tables: carrots, potatoes, etc. that have not been cleaned or have dirt on the surface are placed on the bottom shelf, while Chinese cabbage and Chinese kale are placed on the top shelf. Seafood and other animal raw materials are put into fresh-keeping containers, and the production date is marked and put into fresh-keeping cabinets. A table is attached to each fresh-keeping cabinet and cold storage room, which is the plan of raw material storage inside, and the name of the person in charge is indicated.
4. Legislation is law-abiding (often standardized). Without rules, Fiona Fang can't be established. Keep the rules and notice all staff, so that everyone can abide by the rules.
5. Maintaining maintenance (self-discipline) training and discipline is to achieve the purpose of maintenance. Training can not only increase personal knowledge, but also improve the ability of employees. Regular meeting at 11: 31 a.m., regular meeting at 16: 41 p.m. and training at 8: 31 p.m. Every day
According to the five-routine method and the situation of our store, the following measures are formulated to control the cost:
(1) Investigate the market and adjust the purchase price
(2) Assess the employees' mastery of the prices of raw materials they use and the yield at the end of the month. Urge every employee to establish the concept of cost
(3) Develop off-the-shelf dishes (no-cost dishes) and make the remaining raw materials of the main course into tray dishes. Such as radish beef brisket, Shawo salmon and so on, to reduce costs.
(4) Develop modeling dishes. Such as golden prawns.
(5) In the course of business, strictly implement the charging standard, refer to the daily selling list, understand the inventory situation, resolutely implement the first-in first-out policy, and sell the raw materials that have been stored for a long time as soon as possible.
(6) digital management. Every employee knows the unit price of raw materials he uses, and the head office writes the total value of raw materials out of the warehouse every day, and directly dials the branch for acceptance every day, and counts the value of raw materials separately. Daily 811 daily reports, so that all departments (such as cold dishes, Cantonese dishes, roast dishes and local dishes) can count their turnover, so that everyone has a clear idea of the data, and the cost control is implemented in every employee, so that all kitchen employees care about the cost.
(7) Clean up the cold storage and fresh-keeping warehouse on Wednesday, write down the quantity of raw materials stored in each department and the varieties that need to be promoted urgently, and arrange the dishes for large banquets according to the situation.
V. Management
1. Listen carefully to the opinions of personnel quality inspection at the daily meeting (for example, employees have long beards and work caps thrown away). I strengthen quality training in combination with the actual situation of kitchen employees, and conduct targeted training for kitchen employees every day, which has significantly improved employees' gfd, discipline and punctuality.
2. Organize a team to improve the internal quality of the kitchen, including Liu Zonghe, Zheng Yinmin, Li Tingbo, Yu Hua and Li Chunwu. Check the health and employee gfd before business every day.
3. Always motivate employees to make positive progress and regard work as their own career. Some employees have a short working time and poor professionalism, but after these trainings, everyone realized that doing a good job is the foundation of development. At the same time, their abilities in all aspects will be improved at the same time, thus enhancing their sense of responsibility. For example, the kitchen stipulates that you should go to work at 11: 11, and some employees will come to work at 8: 11 to complete their work for high quality. In this way, the enthusiasm of employees is mobilized to form a high-quality, efficient, United and harmonious team.
I hope I can help you.
Thank you.