Work summary of canteen chef 1 I officially started working in the hotel in 20xx 1. It was the most tense period of hotel preparation. Everything in the kitchen of the catering department is blank, such as how to purchase equipment, how to collect enough raw materials, how to control the market, how to locate products, rules and regulations, and how to make various daily bills. In view of the above problems, I made a preliminary plan based on my previous experience. On the one hand, I search for information, get involved in the front line of the market, master first-hand information and make purchasing plans; On the other hand, according to the actual situation of the surrounding markets, initially determine the positioning of dishes and make recipes. Strive for accurate positioning, which can lay the foundation for the next operation.
With the attention and care of the leaders, the hotel began trial operation. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes according to the requirements of the guests, so that the dishes can better adapt to the market.
Since the trial operation, the reception targets have been group meetings, wedding banquets, banquet receptions of various specifications, and zero-point guests (mainly concentrated at the end of 65438+February). Revenue reached 6.5438+0.9 million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as inaccurate positioning of dishes and the design of dishes not determined according to the requirements of guests. With all kinds of problems and efforts to change and enhance the product image, we have ushered in a new year. The 20xx work plan is now reported as follows:
First, in the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the operating conditions of restaurant dishes and market customer surveys. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.
Second, in kitchen management, we should systematically integrate core competitiveness, improve management level by standardization, improve market competitiveness by modern information means, and guide kitchen management with efficiency as the goal.
Third, in terms of personnel, it is necessary to conduct professional skills assessment, eliminate the fittest, and adopt the method of "please come in and go out" and regular training to improve the professional skills and professionalism of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.
Fourth, in the production of dishes, the four-level control system and the negative control system are adopted, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return the goods if they have problems. Otherwise, everyone should bear the corresponding responsibility.
Five, in the acceptance and use of raw materials, we must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give benefits to customers.
Six, in terms of food hygiene and safety, fire safety:
Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety.
Strictly implement standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and alarm bells will ring!
Summary of canteen chef's work 2. I took over the management of the company's canteen in 20XX, mainly providing catering services for company leaders and colleagues.
As a canteen, it is naturally inseparable from diet. Eating is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As managers, we should pay more attention to the diet of employees and leaders to ensure the physical and mental health of each colleague.
After 20XX years of hard work, a new year has come. Looking back on the past year, I feel a lot. As a chef, I have always been strict with myself, seriously obeying the arrangement of the leader, insisting on putting the overall situation first, and successfully ending my work for one year with the support of the leader. In order to better complete my work in the new year, I summarized the work of the previous year. The work of the canteen involves some specific problems such as eating and drinking, and is considered as a "thankless job". In this case, I don't regret it. Although I have done a lot of work and can't be recognized by everyone, I try my best to do all kinds of services. Strengthen all aspects of management, constantly create good service conditions for everyone, and lay a good foundation for gradually moving towards standardized management and quality service.
While doing a good job in various management, we have also done a lot of work in changing modes, changing service attitudes and improving service quality. I always adhere to the people-oriented service concept, adopt various service methods, provide convenience for everyone as much as possible, and make eating in the canteen feel at home. The tasks undertaken by the canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the vital interests of employees. Therefore, under the strong leadership of the office leader, I insist on internal unity and cooperation and improve quality service. Especially since the beginning of this year, the dining hall has a large number of people, few people and a heavy workload. In order not to affect the normal work operation, I can obey the arrangement of the leader and go all out to do the canteen work regardless of the conditions.
In dining, I didn't stop at the general level of letting everyone have enough to eat, but worked hard on service attitude and food quality in strict accordance with the requirements of company leaders. At present, the canteen basically maintains the supply of three dishes and one porridge at noon every day, eats steamed stuffed buns and noodles once a week, and can also provide jiaozi when conditions permit.
At work, I work as a canteen chef, strictly abide by the canteen hygiene system in cooking, and conscientiously implement the "May 4th" hygiene system. Lead by example, strictly implement the Food Hygiene Law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners.
The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility.
Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.
In the past year, I worked hard to learn cultural, professional and technical knowledge. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work.
At work, take good care of collective property, improve collective and personal hygiene and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene.
Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate.
In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
In my work, I am diligent and conscientious, hard-working and actively performing my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
In order to foster strengths and avoid weaknesses and create more and better benefits, we have the following plans for the next step:
First, always explore the laws of food, grasp the market information, constantly improve the way of food procurement, collect, modify and innovate various formulas, strengthen cost control, and scientifically predict the use of raw materials.
Second, elaborate the ordering plan of restaurant materials, prepare dishes reasonably according to the season, use your brains, find ways to change patterns, and constantly improve the quality of restaurant dishes to meet various needs.
Third, do a good job in all aspects of food hygiene and food processing to ensure food hygiene and prevent food poisoning.
Of course, although we have made some achievements this year, there is still a big gap between the requirements of company leaders and the expectations of cadres and workers. Especially in the new situation of rapid development of the company, my work rhythm is not big enough. These all need to be continuously improved in the future.
Future work plan:
First, we should further understand the importance and necessity of doing a good job in life service.
Adhere to the people-oriented principle and care about everyone's eating habits. Therefore, I want to deepen and improve my ideological understanding, turn my ideological understanding into concrete actions, do everything possible to create good conditions, further run the canteen to facilitate everyone to eat, and make my due contribution to the sustainable development of the company.
Second, we must constantly strengthen management and do a good job in service quality.
The next step is to focus on one center, highlight the principle of "two acts" and realize three transformations. Focusing on one center is to closely focus on the company's work objectives, closely combine catering services with the overall development of the company, stabilize people's hearts with high-quality services, and win people's hearts with satisfactory services, so as to achieve the purpose of rallying strength and promoting development. Highlighting the principle of "two acts" means trying to serve everyone and do practical things for everyone. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, test my work with everyone's satisfaction as the standard, and constantly promote all kinds of work, by going up one flight of stairs.
The third is to be actively responsible and do a good job in food safety and hygiene.
Therefore, I must conscientiously implement the "Management Measures for Company Canteen", take strengthening the management of food hygiene and various comprehensive services as the top priority, put it on the important agenda, take responsibility on myself, pay close attention to reality and achieve results.
Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, the canteen should further improve the construction of software and hardware, control food procurement and loss of goods, and ensure that food is cheap and safe. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.
In short, in the future, while doing a good job, we should strengthen our study, pay attention to practice and strive to improve our working ability and level. We also hope that leaders and colleagues will criticize and correct any imperfections in our work.
Summary of Chef's Work in No.3 Canteen With the gradual departure of the Lunar New Year, the bell of 20XX is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 20XX 1 1 up to now, with the guidance of leaders and the support of colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading kitchen staff, and striving to provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the company, we are diligent and conscientious. Now I will make an annual summary of the specific work in the past few months and report it to you as follows:
First, strengthen training and education to improve the quality of employees.
I often mention and read out the company's rules and regulations to the kitchen staff at regular meetings, aiming at asking everyone to form the habit of observing the company's rules and regulations; Combined with the actual situation of employees, I strengthen targeted cooking training for employees and often encourage them to take their work as their own career. Through my efforts and everyone's active cooperation, the overall quality of kitchen staff has been improved. Abide by the rules and regulations of the company and the kitchen, maintain good personal hygiene and appearance, and learn cooking techniques, which basically become the conscious behavior of kitchen employees. Now, a harmonious, high-quality, efficient and innovative team has been formed.
Second, pay attention to sales orientation and strengthen quality management.
Dishes are products, products can only create benefits if they are sold, and good products can create good benefits. Therefore, I attach great importance to the cultivation of sales awareness of kitchen staff in my daily work. We should pay attention to the overall situation, not only the cooking process, but also the smooth sales of dishes and the feelings of customers after consumption. We hope to increase business income, and we hope to provide high-quality services. Of course, the food tastes good, and the quality must keep up. The quality of dishes is the core competitiveness of the survival and development of canteens. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We listened carefully to the opinions of the front office staff and the feedback from customers, summed up the problems of finished products every day, and discussed them in time at the regular meeting the next day to improve the deficiencies. We are working hard, and we want customers to have a lover-like attachment to our dishes, an endless chaotic yearning.
Third, strengthen health management and implement fire control requirements.
We strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. First of all, every employee must be responsible for his own health area to ensure that the health area is clean and tidy; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position. Fire prevention has always been one of the focuses of kitchen work. In order to implement the fire control requirements, I ask all employees to "put out the fire, cut off the electricity and turn off the gas"; We also regularly check the gas pipeline in the kitchen to prevent electric leakage from causing fire accidents, and often check the power cord of various electrical appliances to prevent electric leakage from causing various fires or electric shock accidents. We strictly follow the requirements to ensure food hygiene and fire safety, and provide due protection for the safe and economic operation of the company.
Fourth, strengthen material saving and energy saving, and strictly control costs.
Under the condition of ensuring the quality of dishes, reducing costs is always our important goal. As a chef, I also summed up some ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and sell raw materials with long inventory time as soon as possible; Implement measures to save water, electricity and solar terms in the kitchen; Let every employee know the unit price of raw materials he uses and estimate the value of raw materials every day. Through the above measures, the cost control will be implemented to every employee, so that all kitchen employees can care about and control the cost, so as to maximize the benefits.
To sum up, in this year, through the team's Qi Xin cooperation, we have made certain achievements in the aspects of comprehensive kitchen management, staff quality, food quality, hygiene and safety, and cost control. Of course, we still have some shortcomings, such as not grasping the changes in market demand in time, the introduction of fresh products is lagging behind, and kitchen management has not yet formed a system.
In the new year, I will lead my team to continue to strengthen education and training, quality, health and safety monitoring and cost control on the basis of 20XX. At the same time, I want to improve my working ideas, grasp the market dynamics in time, inspect new dishes and accelerate the innovation of dishes; Strengthen the basic construction of kitchen management and strive to form a management system in order to create better economic benefits and brand benefits in the new year.
With more and more restaurants and restaurants around, the competition in the catering industry will be more intense in 20XX. But I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity and meet the challenge, and there will be new gains in 20XX!