annual work summary, the head chef of the hotel, 1

I am very grateful to Manager Zhou, Manager Chen and Manager Ke for their cultivation and trust, which provided me with a platform to show myself. Looking back over the past three months, under 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 many employees, and providing customers with exquisite dishes and quality services; In order to realize the company's economic and social benefits, we are diligent and conscientious. The specific work in the past three months is summarized as follows:

1. Operation: I brainstormed and worked out a more reasonable business plan under the guidance of leaders. According to the consumer psychology, we have introduced some green food and nutritious food.

second, management: people-oriented, I strengthen quality education in combination with the actual situation of employees, conduct targeted cooking training for employees every day, and often encourage them to regard their work as their own career. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance and observing kitchen rules and regulations; Some employees even started thinking about new dishes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

third, quality: the quality of dishes is our core competitiveness for survival and development. As a chef, I strictly control the quality. We have made a feeding standard and a production procedure list for each dish, and strictly follow the standard when cooking to ensure the stability of color, fragrance and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the daily production problems, and timely improved the deficiencies in the daily regular meeting; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.

iv. hygiene: 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 health area, and at the same time, I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be classified and treated separately, and kitchen utensils must also be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of first-in first-out, and sell raw materials that have been in stock for a long time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of the raw materials he uses, and estimate the value of the raw materials every day, so as to implement cost control on every employee and make all kitchen employees care about the cost, so as to achieve efficiency.

to sum up, through the concerted efforts of the team, I have made some progress in kitchen management; Great progress has been made in dish innovation, dish quality, cost control and staff quality improvement. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more inexpensive delicacies to attract customers and increase the turnover income to a certain extent, so as to achieve the good effect of turning crisis into opportunity. From this point of view, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and cook more exquisite dishes.

on this basis, I will continue to strengthen management, quality and hygiene monitoring and cost control, at the same time, I will improve my working ideas, inspect new dishes and speed up the innovation of dishes, so as to seek to create better economic and social benefits next month.

The competition among restaurants and restaurants in the surrounding areas is becoming fiercer. However, I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards a fruitful and fiery July! Annual work summary, the head chef of the hotel, chapter 2

Time flies, the sun and the moon fly like flies, and 21XX is coming to an end. Immediately, with the celebration of Christmas and the smell of New Year's Day, the bell of 21XX is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 21XX years, under the care and guidance of leaders and the support of colleagues, as a chef and chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading hotel employees, insisting on putting the overall situation first, obeying organizational arrangements, doing a good job in hotel management with my own practical actions, ensuring normal work, and providing exquisite and delicious dishes and quality services for leaders and customers.

We also cultivated several acres of land, planted vegetables and raised cattle, sheep, chickens and ducks. Add the variety of meals, so that the main and non-staple foods can be reasonably matched, reduce the loss and save the cost. The concept of warm service is to serve Diya and Zijin wholeheartedly. In 21XX years, the hotel * * * received 121 external meals, with a total of 1177 person-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 a hotel supervisor and a hotel cook. Under the guidance of the leaders, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well without wasting, and constantly improve their cooking skills in technology. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.

second, management

first of all, regular training and guidance should be given to kitchen employees 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 regard their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to appearance, abide by kitchen rules and regulations, labor discipline, not absent from work, not late, not leaving early; Now, we have formed a harmonious, high-quality, efficient and innovative team.

third, quality

the quality of dishes is the core of the hotel's freshness and affordability. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-deteriorating. It is also necessary to ensure that employees' meals are hygienic and delicious, to prevent food poisoning, and to refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.

IV. Hygiene

Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and put all aspects of food processing into practice. According to the regulations, every employee must be responsible for his own health area and disinfect the operation room every two days

I hope leaders and colleagues will conduct irregular inspections; And put forward valuable suggestions to correct them. Secondly, it is stipulated that food raw materials must be classified and treated separately, and kitchen utensils must also 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.

V. Cost

Under the condition of ensuring no overspending, no waste and the quality of dishes, reducing consumption and saving costs is always one of our important goals. 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 the raw materials with long inventory time into use as soon as possible; Develop cost-free dishes to reduce costs.

to sum up, in this year, through the concerted efforts of the team, we have achieved remarkable results in kitchen management; In terms of food innovation, food quality, cost control and staff quality improvement, we have achieved quite high results. Of course, we still have shortcomings. Please ask leaders and colleagues to supervise and correct me. I also feel that 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 staff to find out the shortcomings in the future work and keep the good traditions. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and cook more exquisite and delicious dishes.

when we bid farewell to the old year and welcome the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 21XX. At the same time, we should improve our working ideas, investigate new dishes and accelerate the innovation of dishes. In short, in the future work, I will constantly push myself and enrich my energy, improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow with the company. I believe that our team will be able to move towards a 21XX with success and joy.

I am convinced that under the leadership of xx, with the unremitting efforts of all employees, and based on corporate culture, corporate spirit, corporate purpose and corporate goals, Zijin will surely develop better and better. Annual work summary, the head chef of the hotel, 3

Our chef's main job is to cook, provide all kinds of delicious food to the hotel, and meet the needs of customers. In 21xx, the number of customers increased. In order to meet the needs of customers, we got the help of other colleagues and completed the task. Now a brief summary of one year's work.

First, to control the safety of ingredients

As a hotel, the first thing we should do is to ensure that the dishes provided by the kitchen are free from any problems, and the purchased products must be of high quality and harmless, in line with national regulations. In order to meet this requirement, our kitchen should keep our principle of purchasing ingredients, and we should not buy those that are not fresh or have food trademarks. Since we want to do it, we should be responsible for our customers and our own conscience, and we will not choose other inferior products because some ingredients are expensive. In fact, we still need customers to pay the bill eventually. Only when we do it well can customers be willing to pay the bill. I will always strictly control the safety and make sure that the new dishes are safe before we launch them. Because all the dishes in our kitchen are delicious and recognized by our customers, the collocation of our ingredients is also very reasonable. We use scientific methods to collocation, so that two conflicting dishes will not become one dish, because we should not only ensure the taste, but also ensure the safety.

Second, train chefs

If you want to cook good dishes, you need skilled skills, know the steps of cooking, be able to complete difficult tasks and be more resistant to stress. When you are busy with work, you must ensure that the dishes can be served on time, that every customer can get what he wants, and that the speed is equally important. In order to improve the level of our kitchen and fry more delicious dishes, I have given simple training to all the chefs in our kitchen many times this year, training their cooking skills and improving their abilities. Of course, it is not possible to improve their abilities for a while, so I divided them into multiple procedures. We will be more prepared for every job. Through actual training and explanation of knowledge points, every chef in our kitchen can practice his skills and improve his abilities while working. If you want to stir-fry delicious dishes, you must stir-fry a number of delicious dishes, which requires frequent practice. At the same time, you will also teach some of our hotel's signature dishes to every chef to ensure that they can complete the tasks assigned by our hotel. At many times, we will try our best to do a good job, constantly improve our work tasks and enhance our working ability. Cooking requires exercise, and it may also require the accumulation and precipitation of knowledge. The most important thing in cooking is the heat. After controlling the heat, we can put down the ingredients at the right moment, and stir-fry delicious dishes.

Third, check the kitchen attendance

We need to go to work earlier in the kitchen, because we have to prepare more things every day in the kitchen. For example, we have to prepare some meals in advance to ensure that we can serve the customers in time when they need them, and make them late for their favorite dishes. I will check the working hours of the chefs on time every day to ensure that every chef will do it on time, and I will also make comments and inspections on the chefs' cooking skills, and I will be more capable of giving them more.

As a chef, I have never forgotten my responsibilities, bearing in mind my mission. In this year, I have never made mistakes, and I have been more persistent. I have often pointed out the chef's problems, which has greatly improved our kitchen. We will continue to work hard next year. Annual work summary, the head chef of the hotel, 4

I officially went to work in Yuebao Hotel in October of that year. At that time, it was the most tense period of hotel preparation. Everything in the kitchen of the catering department was blank, such as how to purchase equipment, how to collect enough raw materials, how to check the customs, how to market and position products, rules and regulations, and the formulation of various daily bills. In view of the above problems, I made a preliminary plan based on my past experience. On the one hand, I searched for information, got involved in the front line of the market, seized first-hand materials and made a purchasing plan; On the other hand, according to the actual situation of the surrounding market, the positioning of dishes is initially determined and recipes are formulated. Strive for accurate positioning, which can lay the foundation for the next operation.

Yuebao Hotel started its trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superiors, the kitchen of the catering department constantly improved its dishes according to the requirements of the guests, so as to make the dishes more suitable for the market.

since the trial operation, the reception targets include group meetings, wedding banquets, banquet receptions of various specifications and zero-point guests (mainly in late February). The revenue reached more than 1.9 million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as: the positioning of dishes is not accurate, and the design of dishes is not determined according to the requirements of guests. With all kinds of problems and efforts to change and improve the product image, we ushered in a new year. The work plan for a certain year is now reported as follows:

1. In terms of the positioning of dishes, we will develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's operating conditions and market customer surveys. According to the needs of group meetings, individual guests, banquet reception and three major consumer groups who come to the hotel for consumption, we will continuously enrich the products and gradually form a group of targeted and stylized products. Make the product establish its own brand in the development and change.

second, in the kitchen administration, we should systematically integrate the core competitiveness, improve the management level by standardization, improve the market competitiveness by modern information means, and guide the kitchen administration with the goal of efficiency.

third, in terms of personnel, we should conduct professional skills assessment, eliminate the fittest, and adopt the methods of "please come in and go out" and regular training to improve personnel's business skills and professionalism. On the premise of combining reality, further improve various rules and regulations in the kitchen.

fourth, in the production of dishes, the four-level control system is adopted, and the one-level control system is negative, that is, the chef of the side dish checks.