Examples of year-end summary of kitchens in 2020
I have worked in the restaurant for more than a year in a blink of an eye. According to the work arrangement of the restaurant manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will summarize my work as follows. First, the hall ground site management
Etiquette and politeness need to be practiced repeatedly in daily meetings. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, supervise each other and make progress together. Adhere to the pre-class inspection of gfd, and those who fail gfd can only take up their posts if they are qualified. Immediately correct the appearance problems found in the post, supervise the use of hospitality etiquette, and develop a good attitude among employees.
Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel carry out their duties, clarify their respective work contents, and work together. Advocate efficient service and require employees to serve guests as soon as they need service. Commodity management, from large items to small items, whether it is customer damage or natural damage, needs to be well documented, implemented, supervised, followed up and summarized.
Health management in public * * * area requires cleaning personnel to clean up foreign objects or dirt immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination. During meal time, because the guests are concentrated in the store, there is often a phenomenon of waiting in line, and the guests will show impatience. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.
Establish a restaurant case collection system to reduce the probability of customer complaints and collect restaurant customers' complaints about service quality and quality, which is an important basis for improving daily management and service. All the staff of the restaurant analyze and summarize the collected cases, and put forward solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.
Second, the daily management of employees
1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.
2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.
3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.
Third, there are shortcomings in the work.
The second example of kitchen year-end summary in 2020
Time flies, and it will be the end of the year soon. I remember working at Dell for nine months. In this short time, I have experienced many setbacks, learned a lot and become more mature. People should have goals. People without goals can only wander in the journey of life and never reach the end. Thanks to Chandler for giving me an opportunity and stage to show myself, and even more thanks to those who have helped me. I want to show my extraordinary self on this stage.
The following is the 20-year plan and its own improvement:
1. Improve the operating skills and work efficiency of department employees, do a good job every day, and strengthen the quality of sample dishes and produced dishes.
2. Know more about the purchase price of raw materials, put an end to waste and control costs. At the same time, strengthen regional health standards and do better.
3. Be familiar with the five permanent management laws and keep a good working environment.
4. It is the top priority of 20 1x to innovate the setting and edge of model rooms and strengthen the research and development of new dishes.
5. Insist on departmental meetings twice a week, correct problems in time when found, and always remind employees to improve work efficiency.
Read more books, improve your knowledge, always ask yourself to improve, learn from experience and lessons, sum up yourself, and communicate with colleagues and superiors. Give full play to the positive work attitude and sense of responsibility, and believe that Dele's 20 1x is better.
The third year-end summary of the kitchen in 2020 is an example
After XX years, the whole kitchen worked normally, but the details still need to be strengthened and improved. 1. Since XXXX, the catering industry has been deeply influenced by the anti-corruption campaign and has been greatly impacted. However, our kitchen has not stopped moving forward. Almost every month, we continue to introduce new dishes on time, which has been recognized by our guests.
Second, further improve the system and put it into practice. For example, daily employee health checklist, sample retention system, etc. , so that each item can be implemented to everyone.
Third, always lead all kitchen staff to study together, understand everyone's thoughts and psychological state, lay a good foundation for better work, understand and care about each colleague's difficulties, and solve them together if there are difficulties.
Fourth, this year's kitchen staff is relatively stable, more United, more practical when problems arise, more tolerant and generous, and deal with problems in time.
In view of the current catering environment and catering development trend, combined with consumers' habits, we have launched a series of casserole nutrition packages, and set the consumption dishes and prices for family banquets, so that these two legs can walk at the same time, so that consumers can enjoy more affordable and economical family banquets with products and services, thus making the turnover rebound.
Sixth, in the process of collecting raw materials, we should firmly adhere to our own standards and quality. Even if we quarrel with suppliers and plug loopholes everywhere, we should save every penny for the company and this big family, create benefits and benefit consumers.
Seven, personnel arrangement, due to business instability and other reasons, the kitchen staff is relatively small, and the work is more flexible, no longer fixed in a certain position, and everyone is more United and flexible. Over the past year, I have never fixed myself in a certain position, such as snacks, lotus flowers, steamed vegetables, cold dishes, cooking on the stove, or even doing everything at the water table. Of course, I have learned a lot of knowledge and skills and led everyone forward with my own practical actions.
Chapter IV Examples of Year-end Summary of Kitchen in 2020
Time flies, the sun flies. In a blink of an eye, 20xx will be over. With the celebration of Christmas and the smell of New Year's Day, 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, with the care and guidance of the leaders and the support of my colleagues, as a chef and head chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading the canteen staff, persisting in putting the overall situation first, obeying organizational arrangements, doing a good job in canteen management with my own practical actions, ensuring normal work, and providing exquisite and delicious dishes and quality services for the leaders and staff. We increase the color and variety of meals, so that the main and non-staple foods can be reasonably matched, reducing losses and saving costs. The concept of warm service is to serve Dia and Zijin wholeheartedly. In 20xx, the canteen * * * received external meals 12 1 time, accounting for 1077 times, which was well received by leaders and guests. The specific work in the past year is summarized as follows: 1. Work:
I am now the supervisor and chef of the canteen. Under the guidance of the leader, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well and don't waste, and constantly improve your cooking skills technically. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.
Second, management:
First of all, the kitchen staff should be trained and instructed regularly to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to take their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to gfd, abide by kitchen rules and regulations, labor discipline, do not miss work, do not be late, do not leave early; Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality:
The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-perishable. It is also necessary to ensure that employees' meals are hygienic and delicious, prevent food poisoning, and refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.
Fourth, health:
Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing well. According to the regulations, every employee must be responsible for his own sanitary area and disinfect the operating room every two days.
I hope that leaders and colleagues will check it irregularly; And put forward valuable suggestions for correction. Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.
Verb (short for verb) cost:
Reducing consumption and saving cost is always one of our important goals under the condition of ensuring no overspending, waste and food quality. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out", and put raw materials with long inventory time into use as soon as possible; Develop cost-free dishes and reduce costs.
To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. Please supervise and correct me. I also think my work is challenging and innovative.
After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistant to find out the shortcomings in the future work and maintain a good tradition. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and make more exquisite and delicious dishes.
On the basis of 20xx, we will continue to strengthen management, quality and hygiene monitoring and cost control, and at the same time improve our working ideas, study new dishes and accelerate the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe that our team will be able to move towards 20xx with success and joy.
I believe that under the leadership of General Manager Zhang and General Manager, through the unremitting efforts of all employees of the company, and in line with corporate culture, entrepreneurial spirit, corporate purpose and corporate goals, Zijin Mining will surely develop better and better.