Kitchen work report The busy semester is coming to an end. As a kitchen worker, in order to improve the quality of my work, I hereby summarize this work as follows:
First, do things seriously and be honest.
Kitchen work seems to be a simple job, especially for a handyman like me. I don't think so about what seems like washing and cutting, because everything in the kitchen, whether it's a chef or a handyman, is related to the safety and health of the children in the whole park. Although it is small, it has a great relationship, so I am very devoted to work every day. No matter how cold it is at the beginning of the semester and how hot it is at the end of the semester, I always consciously overcome the difficulties, do my job conscientiously in strict accordance with the kindergarten kitchen work regulations, and never despise these washing things. Perhaps, in some people's eyes, my work is insignificant, but I think, since the kindergarten leaders believe me and give me this job opportunity, I will be worthy of the kindergarten, the parents and the children, be an honest and trustworthy person, do my job well, satisfy the parents and reassure the leaders!
Second, be diligent, regardless of gains and losses.
As we all know, kitchen work is not like being a teacher, which requires high academic qualifications, eloquence and professional skills. Kitchen work is mainly meticulous and earnest. I think we should be willing to make efforts and have dedication. I think, although my education level is not high, I still have some strength. Therefore, at work, I never pick and choose. I not only obey the arrangement of the team leader, but also take the initiative to solve problems for the team leader. When I am with my colleagues, I always leave the heavy work to myself and the convenience to others as much as possible. This issue was delayed for a week because of illness. I'm afraid of causing trouble to everyone. When my condition improved, I returned to work regardless of my health and devoted myself to my work. I often feel that human strength is not lost like other things. As long as they work hard, they will be exhausted. Therefore, no matter who needs help in kindergarten, as long as I can do it, I will not refuse. I think kindergarten is my business, no matter who does it, it is for the collective.
Third, find the trick of clever efforts.
I have worked in a kindergarten for several years. Although my work is hard, it is not without rules to follow. I often think about how to do less repetitive links and how to do more things quickly and well, which not only saves time and improves efficiency, but also ensures the quality of work. I think, as long as you are willing to use your brains and find tips, you will certainly be able to do your work well and have fun. Now, my job is getting easier and easier, and I like it more and more.
At the end of the semester, I can finish the task smoothly. Thanks to the concern of the leaders and the help of my colleagues, I will work harder in the future to repay everyone's concern for me!
The first point of kitchen work report II: Start with saving, because every penny we save comes from pure profit; Waste is the key to increase the cost, so everyone who works in the kitchen must develop this good idea of saving and cultivate noble professional ethics. Do the following:
1, change the work clothes according to the specified date to avoid soiling the work clothes and increasing the washing cost, and wear the hat for 3 days according to the regulations to prevent wrinkles and oil stains; If someone cherishes it, there will be a reward, otherwise the money will be deducted.
2. Plastic wrap and tin foil should be reused as much as possible, and the length should be kept to a minimum when used to prevent extravagance and waste. The seasoning used should be clean bottles and cans. Cleaning products should be cleaned and kept well before use. Such as steel balls, Baijiesi, mops and rags; Wash and hang up on the same day to avoid using more water.
3. chopping board; There is a knife hand, which has a service life of 3 months and has been replaced with a new one. When cutting and washing vegetables, avoid all knife cutting, choose carefully and make the best use of it. Avoid soaking with more water.
4, conveniently turn off the water and electricity, turn off the gas and leave the pot; Put an end to frequent gas fires, save water and prohibit running water. All seasoning packets need to be reused for more than two times, and it is forbidden to cook food without stuffing packets. Disposable chopsticks should be used repeatedly, mainly by Dutch workers. After use, clean it and package it uniformly, and continue to use it next time.
5. It is forbidden to wash tableware and utensils directly with detergent. The ratio of daubing water to detergent is 6: 1, and the old oil used by each department is digested by itself, and a large amount of old oil is not allowed to accumulate.
6. The size of steamed bread for employees' meals shall not exceed 22, and the meals shall be reasonably configured. The waiter should clean up the leftovers of the day. If the employee's steamed bread is too big, many people like to break it, and no one wants to eat the remaining half, resulting in unnecessary waste.
7. When the chopping board is served with dishes, it must be listed according to the quantity of main and auxiliary materials, so as to grasp the weight. No more or less should be added. Frozen products should be thawed at night. In case of emergency, they are not allowed to be washed and soaked with water, so as not to affect the quality of materials and the taste of food. After three days of storage, semi-finished products and pickled products should be notified to the front desk in time to avoid deterioration.
8. Prepare materials according to business conditions. All food should be purchased as planned, and the leftover materials should be used reasonably. Don't throw them away. Purchase loans accurately and avoid the waste caused by backlog. The supervisor of each stall must make it clear that the inventory is replenishing loans and cannot be purchased repeatedly, resulting in a backlog.
9. Be familiar with the working conditions of the equipment. Prohibit abnormal operation of the equipment. For example, if the refrigerator is turned on for more than 16 hours, it will make noise, so turn it off for a while before using 16 hours to avoid increasing the equipment maintenance cost.
10, each team should communicate more and teach students in accordance with their aptitude; Make the best use of everything and turn waste into treasure. For example, the celery root in the home cooking group can not be used as food, but can be used as food in the cold dish group; The small vegetables in the Hunan cuisine group were not used up for two days, while the small vegetables in the Guangdong cuisine group were not enough, so the two groups used them together.
1 1, raw materials should be peeled with a paring knife, and those who accidentally damage tableware equipment should take the initiative to inform the competent department, and those who hide it should be hell to pay. Raw materials should be starch powder, and attention should be paid to the scale. It is forbidden to waste when using; For example, if you mash beef, you can put 5 grams of tender meat powder in 500 grams of beef. Above this weight, the meat is useless. This happens in garlic bones and chicken wings.
12, all faucets and electrical switches should be turned on and off lightly; It is forbidden to knock hard when washing hedges and oil spoons. The use period is two months, and all kinds of flowers can be used repeatedly. For example, the dishwasher checks whether there are complete flowers on the plate before washing the dishes. If there is, it needs to be picked out, washed and sent back to the kitchen for disinfection before use.
13. When using raw materials, it is forbidden to return them to the roughing room on the principle of first in first out. For example, raw materials sent for a long time should be treated first to prevent deterioration, otherwise they should be returned to the roughing room. Depicting the remaining radishes can be washed before carving, and the raw materials can be reserved for rational use. Ginger slices should be washed, and ginger juice can be squeezed from leftovers.
14, adjust the fire when burning all kinds of American iron plates to reduce gas waste. Peppers used for frying Chili oil should be used repeatedly, and the oil temperature should not be too high, because dried peppers are not cheap and cannot be discarded once used, and peppers can be reused, such as boiled fish peppers and red oil peppers.
15, when washing dishes, use soaking method to save detergent. If there are stubborn stains, it is best to soak the tableware for 10 minutes before washing. When cooking, the amount of sauce and pickled food, onion, ginger and garlic should be appropriate to avoid waste, the meat should be purified and the output should be normal. For example, the kitchen stipulates that the purification rate of various meats should not shrink too seriously.
16. Peeled celery skin, pumpkin skin, melon skin, onion and onion leaves must be used to make onion oil, pumpkin oil and soy sauce. It is forbidden to beat woks, faucets and other appliances with spoons. Don't pour out the soup of braised pork, save it for the staff meal. The team leader should distribute tools and instruments to everyone and count them once a month to prevent them from being lost.
17, it is forbidden to burn the wok every day, and the minimum service life is 60 days. For example, some chefs like to clean the pot, but this is actually wrong, which will not only shorten the life of the pot, but also easily stick to the pot, spoon and stainless steel products when cooking. Do not drop, handle with care, wash and disinfect the towel daily, and the service life is 30 days.
The second point: cost control and gross profit of the kitchen are always the most concerned issues for chefs. How to accurately control the gross profit margin of each stall and how to accurately grasp the daily gross profit margin?
1, let's draw a cost control table and fill in the daily cost of soy sauce, seasoning and raw materials, and the table in the computer will generate the total daily cost. If we fill in the turnover of the day, the table will automatically generate the gross profit margin of the day.
2. The general layout of the cost control table is as follows: total cost, total turnover and gross profit margin of Sichuan food stall, hangzhou dishes food stall, Guangdong food stall, Hunan food stall, cold food stall, pastry stall and the whole kitchen. The total operating data of each stall in the table allows the table to automatically calculate the comprehensive cost, total turnover and total gross profit margin of the kitchen.
3. A statistician is responsible for filling in the form. Oil, spices and raw materials shall be filled out according to the requisition form of each file, and the requisition form shall be made in duplicate. One is in the kitchen and the other is in the warehouse. The statistician is responsible for the turnover of each booth in the bar. Fill in the computer form, and the oil consumption, seasoning consumption and sales volume of the next day are all accumulated with the data of the previous day.
4. Accurately grasp the gross profit margin and the gross profit margin of passing stalls. In the ever-changing situation of this month, you can get accurate data just by clicking the keyboard on a specific day. Find out the root of the problem when it is found, and then control the gross profit margin. If the gross profit margin can't meet the requirements of the hotel, you can find out the problems of cold dishes and hot dishes according to the data provided in the table. If it's a hot dish, we can find out which stall has a problem through the table. According to this set of data, we can know the oil consumption and seasoning consumption of each cuisine macroscopically, and then ask each stall to adjust this set of data according to the requirements of the hotel, so that we can compare the months and grasp the crux of the problem. If the contrast of some stalls exceeds the standard for one month and there is no reasonable explanation, the seasoning can only be wasted from the chef, such as whether the seasoning is cleaned every day and used reasonably.
Through the comparison of turnover, we can make clear the focus of next month's work. For example, last month, 654.38+04,000 stalls sold 200,000 yuan, and Sichuan cuisine and hangzhou dishes Cantonese cuisine sold 300,000 yuan each. Hunan food stalls alone sold 200 thousand. So the focus of next month's work is to help Hunan food stalls analyze the reasons, whether the topic is bad or the food is too old, and then find ways to increase turnover.
By comparing the daily turnover, we can clearly understand the comparison between the daily turnover of this month and the daily turnover of last month. For example, the daily turnover of this month is obviously lower than that of last month, but the number of diners is similar. In this case, reduce the per capita consumption this month, and then push more high-end dishes in the menu and reduce the middle and low-end dishes. With the increase of per capita consumption, the total turnover of the hotel will also increase accordingly. The third point; Kitchen staff management, as an excellent professional chef, should not only have advanced management concepts, but also be strict with yourself and respect everyone around you, no matter where they come from, which embodies the management principles of fairness, democracy and clear rewards and punishments, so that all staff can have consistent standards of value recognition for the kitchen management system, thus clarifying team responsibilities and strengthening team cooperation ability. Personally, kitchen production is the lifeblood and heart of enterprise survival. First of all, the quality of dishes should be fine, and individuals and teams have strong innovative thinking in seasoning. The main stall of dishes should have accurate measurement standards, and more importantly, all kinds of sauces should be standardized to avoid the unification of the quality and taste of dishes made by different chefs;
1, the system is like a red stove, and whoever touches it will burn. The kitchen department should emphasize self-discipline and sense of responsibility, constantly learn business skills, train kitchen staff to be versatile, and emphasize understanding, cooperation and complementarity. In the busy period of production, we need to carry forward the spirit of unity and cooperation.
2. Be a low-key person, do things rigorously, study hard and sum up well. The language tone should be friendly, and rewards and punishments should be adopted to communicate and coordinate, and regular meetings should be held. On-site supervision and supervision should assist on-site inspection and command to continuously improve supervision and implementation, because the master spirit of kitchen production personnel believes that the power of production management and the control means of kitchen production. It may lead to the fluctuation of kitchen cost, so it is the top priority of managers to cultivate a kitchen staff with strong consciousness and high morale.
3. As a chef, the responsibility is to be honest and help employees in need, so that they can just work, for example; For example, Xiao Wang and Xiao Li often intrigue at work, which distracts the whole kitchen team. Such behavior is absolutely not allowed, which will have a very bad influence on our kitchen team and seriously affect the enthusiasm and enthusiasm of other employees. First of all, I will announce at the regular meeting that I apologize to each other, criticize and correct me without repentance, and advise me to quit. We will never allow our guests to leave such unrepentant, enthusiastic, positive and positive employees, which will affect the quality and image of our entire kitchen staff team. First of all, I have a great responsibility for not observing in time. This is a mistake in my work. I hope everyone will review themselves at the regular meeting. Never allow our chef team to be disunited, because our chef team is a whole, a United, hardworking, struggling, positive and energetic family. Only in this way can we reflect the life value of each employee and look forward to your long-term cooperation, development, exchange and learning.
A new year is coming. Looking back on the past year, I feel a lot. As the manager of the kitchen, I have always been strict with myself, set an example, seriously obey the arrangement of the leaders, and put the interests of the guest house first. In xxxx, with the care and help of leaders and the understanding and support of all comrades, the guest house kitchen successfully completed various service guarantees. In order to sum up experience, overcome shortcomings and better promote future work, this year's work report is as follows:
I. Basic work situation
1, personnel management
Hold regular morning shift meetings every day, check employees' clothes and gfd, and correct problems in time when found. Standardize polite language, require employees to take the initiative to greet guests and use honorifics. Strictly organize quantitative management, employee handbook and other contents to train employees, ensure that the weekly training time is not less than 1 hour, and make employees form a good habit of obeying rules and disciplines.
At the same time of training and inspection, strictly implement various rules and regulations, strengthen internal management, focus on the management of illegal employees, and strictly implement quantitative management regulations.
2. Renewal and innovation of dishes
This year, the guest house kitchen menu was updated twice, and the replacement rate of dishes reached more than 30%. * * * New dishes have been introduced one after another, including dry pot fragrant paper donkey, Jiaodong miscellaneous fish pot, one-step green pepper fish, tofu pot and other dishes. The click-through rate is high, which is unanimously welcomed by the guests. According to customers' taste demand, the research on staple food has been strengthened, and coarse grains, snacks and other varieties, such as walnut crisp, hand-grabbed cake and chopped green onion cake, have also been well received.
In every foreign affairs activity, we have made full preparations to understand the living habits and eating habits of our guests. Through surfing the internet, reading books and cooking dishes, it has been well received by guests in Korea, Germany, Australia and other places.
I often use my spare time to do research in the market, keep abreast of new raw materials and dishes on the market, update the menu for Huaihe Club once a month, and add organic vegetables, fresh fruits, fish and so on. Now the weather is getting colder and colder, and a soup is launched at noon every day, which has also been recognized by the leaders.
A Guangdong chef was hired to exchange technical experience in the guest house. During the period, a series of Cantonese dishes were also introduced, which were mainly homely and light, and made a breakthrough in setting plates and decorating plate heads, and a number of new tableware and utensils were purchased for the banquet hall, adding freshness and innovation to the dishes.
3. Safety management
(1) In terms of food hygiene and safety, we always adhere to the principle of first in first out. Strictly control food hygiene, purchase, picking and cooking to prevent food pollution. Each team is required to do a good job in the sanitation of chopping boards and cookers after work, prepare all kinds of condiments, check and filter to prevent impurities from affecting the quality of dishes, operate in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required. The management responsibility of each refrigerator in the kitchen shall be carried out by everyone, and the special person shall be responsible for it. The food shall be stored in different categories, and it shall be thoroughly cleaned at least once a week. Environmental sanitation implements the principle of "regional division of labor, responsibility to people and implementation to people". Through the above measures and the efforts of all staff, all food and tableware can meet the standards in every food smear test, and no food poisoning incident has occurred.
(2) Safety of equipment and personnel. Clean the wall next to the kitchen stove, fume hood and other places that are easy to be polluted every day, and clean the oil fume pipe at least once every six months. Check the gas and oil pipelines, flange joints and valves in the kitchen regularly to prevent leakage. Arrange a special person to be on duty every day, close all gas and fuel valves after work, and cut off the gas source, fire source and power supply before leaving.
Conduct fire safety knowledge training at least once a month, so that all personnel know how to use fire extinguishers and hydrants, and know the positions of main power supply, gas and tap water switches. Focus on on-the-job training for machines prone to industrial accidents, and require Jiemingxin Company to regularly check production equipment and facilities, such as valve opening and closing, equipment maintenance, etc. Through the above efforts, there was no safety accident in the guest house kitchen throughout the year.
4. Cost management
Arrange the chef team according to the dishes. Chefs of each team are responsible for their own cooking varieties, processing in strict accordance with product specifications, unifying product standards and ensuring the quality of dishes. Calculate the output of each dish, control the quantity of dishes, and prepare dishes according to the number of people. Especially for banquet meals, strictly calculate everyone's standards to avoid waste caused by too much food.
According to the requirements of the dishes themselves, the raw material procurement standards are formulated, and the purchase is made on a daily basis. According to the rules of business conditions, the planned order placement is carried out to avoid the backlog. Standardize the workflow and standards of raw material rough machining and cutting, and calculate the yield of raw material rough machining and cutting in strict accordance with the standards. Check the trash can every day to see the waste of raw materials, and severely punish those who waste maliciously.
Second, shortcomings in the work.
1, the sense of innovation is not strong, few people go out, and they can't update and exchange dishes in time. The development of dishes in Huaihe Club is not thorough enough, and it can't fully combine the physical condition of leaders and the changes of seasons.
2. At present, the focus of work is mainly on the guest house kitchen, and less attention is paid to the dishes in the canteen kitchen.
Third, the work prospect for next year
1, set up a food bank in the guest house kitchen to sort out all the dishes, and set up a file for the collected guest opinions as a basis for improving the dishes.
2. Focus on Huaihe Club. According to the physical condition of the bureau leaders and the change of seasons, develop soups and dishes to keep improving.
3. Strengthen communication with the canteen, discuss weekly recipes and make reasonable adjustments to the dishes.
4. Increase the innovation of dishes. Chefs and related personnel inspect the market at least once a week, discover and explore new, exotic and special raw materials and sources in time, and constantly update dishes. Gather the strengths of many families, often go to other hotels to study, communicate and learn from the classics, and carefully analyze every dish to ensure that every dish can suit the taste of customers and get unanimous praise from customers.
5. Conduct a professional skill assessment for the kitchen staff once a month, and the chef or other assessors will conduct inspection and assessment according to the standard, and the survival of the fittest will be eliminated, and the last elimination system will be implemented.
6, cost control and energy saving
While managing the quality of dishes, we should check the utilization rate of dishes. From the purchase of raw materials, we should know the market situation in time, check the quality and quantity, ask rough machining to do a good job in the distribution of materials and the recycling of leftovers, check the utilization rate of dishes when cutting and matching, prepare the main and auxiliary materials reasonably, and finally control the price of finished products. In terms of energy conservation, it is necessary to strengthen publicity and education, so that the concept of "advocating conservation, opposing waste, opening up sources and reducing expenditure" can be deeply rooted in the hearts of employees and enhance their awareness of conservation. Put an end to the phenomenon of "running water, ever-burning lamps and long air conditioners".
7. Make work plans and development goals for important and outstanding employees, and educate and guide employees to correctly establish professional concepts and values. Focus on training active servicemen, regularly carry out professional skills training, and assess work performance every month.
8. Establish an open and harmonious communication channel, let everyone actively participate, express their opinions on work and life, and give timely recognition and praise to the opinions put forward by employees. When employees have difficulties in thought and life, try to solve the problems for them.
Summarizing the work of the past year, I feel both gain and loss. Although some achievements have been made, there is still a certain distance from the requirements and expectations of the leaders. In the future work, I will work with the chef team to carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen the study, and fulfill various tasks dutifully. I also urge everyone to criticize, correct and help if there are shortcomings. I sincerely thank the leaders and organizations for their training over the years, and thank you for your consistent support for my work. Thank you!