A period of time inadvertently has come to an end, after this past period of accumulation and precipitation, we have already had a great promotion and change, it is time to seriously do a good job summarizing the work. The following is what I have compiled for you, "the standard version of the back kitchen staff personal work summary report sample selection", I hope it will be helpful to you.

Back of the kitchen staff standard version of the individual work summary report sample selected (a)

First, set up the correct service idea:

In order to make the kitchen financial work better for the school's teachers and students, combined with the actual situation of our school cafeteria, so that all the teachers and students have a clean, comfortable working environment, to ensure that the dining task goes smoothly, to maintain the honor of the A-class cafeteria. Strengthen financial management, improve the financial system, so that the financial work of the plan, short arrangements, so that the financial work in a standardized, institutionalized good environment to play a better role. The financial work plan is hereby formulated. According to the specific situation of my school, the strict implementation of financial laws and regulations, strengthen financial management, real degree of control, thrift, scientific and rational use of funds.

Second, seriously grasp the routine work:

Financial management seeks to scientifically, standardized accounting, cost control rationalization, strengthen the degree of supervision, refinement of the work, low-profile, high-profile work. Effectively reflect the role of financial management. Make financial operations tend to be more rationalized, healthy, more in line with the pace of development of the company.

Third, the guiding ideology:

adhere to the party's policies, abide by the financial discipline and rules and regulations, according to the actual unit, and constantly improve the management system, strengthen financial management, and strive to open up new sources of income and reduce expenditure, so that the limited funds to play a real role in the work of statistics to provide financial and material resources to ensure.

Fourth, this semester did the following work focus:

1, for the school to collect and manage funds.

2, to protect the normal payment of wages for cooks.

3, Su financial discipline.

4, should be needed from time to time, efficient fund-raising.

V. This semester did the following work:

1, the first day of the school counted the number of teachers and students to take food, to the cooks reported.

2, the first week, the issuance of breakfast and lunch charges, do a good job of student breakfast and lunch charges.

3, daily settlement.

4, monthly statements.

5, for bank deposits and cash collection.

6, responsible for checks, money orders, invoices, receipts management.

7, do the bank account and cash account, and is responsible for the custody of the financial seal.

8, in accordance with the requirements of the accounting system, every day carefully do a good job in the cash journal and bank deposit journal, to do sequential bookkeeping, day and month. Monthly reconciliation of cash and bank balances, based on the bank statement, seriously do a good job of outstanding adjustments to the table to achieve the account in line with the account, the account in line with the table. Cash on hand according to the plan to retain, to ensure that the school's daily expenses, the expenses incurred can be carefully audited, the cash is often counted to check whether the account is consistent with the reimbursement system of tight control, audit carefully. The school's various payments and receipts are settled in a timely and accurate manner. Monthly financial vouchers to do a good job of binding work, properly stored and do a good job of confidentiality.

9, the procurement of food must be someone acceptance, qualified in the invoice signed before the accountant to reimbursement.

10, the procurement of catering supplies (tableware, cooking utensils) and other materials, must be approved by the Director of General Affairs before purchasing. The use of large funds should be approved by the principal.

But we also clearly recognize that: cafeteria financial work is a long-term and difficult task, we can only be careful, careful, careful; cautious, cautious, cautious, cautious, a little carelessness, there may be irreparable losses and impact. We will further strengthen the system, improve the level of service, enhance the sense of responsibility, and constantly summarize the good methods.

The standard version of the kitchen staff personal work summary report sample selection (two)

Time flies, a school year has passed in a haze, as the top priority in the logistics work, the canteen is naturally indispensable. As the cafeteria is naturally inseparable from the diet, food is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as the school cafeteria which is also very important. As the administrator should be more for the workers of the diet, to ensure that each colleague's physical and mental health and considerations, now on the work of the cafeteria during this period of time to summarize as follows:

First, as a collective cafeteria, the strict implementation of the whole food hygiene and safety is related to the health of every teacher and student of the major events.

First of all, each cafeteria staff every year to carry out a physical examination before starting work, the physical examination of those who do not qualify is not on the job. Secondly, from time to time, the staff of ideological education, the implementation of food hygiene law requirements. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection" work, the work of the kitchen table to do with the use of clear, weekly cleaning of the kitchen a big. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can seriously do their jobs, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the work of the staff.

Second, first inventory handover of inventory goods.

Every day I personally down to the kitchen and he (she) work together, communication, the cafeteria work aspects of the needs and shortcomings of a detailed understanding of the current status quo shortcomings and timely improvement. Such as the health situation: due to the previous period of continuity of reception of several large-scale meetings and ceremonies, so that we are physically and mentally exhausted, not in a timely manner, thoroughly cleaned up the health, the placement of items is not neat, so that the leadership of the cafeteria to produce a dirty, messy, poor bad impression. In order to adjust the staff's mentality in time to change the current situation, I personally went to the kitchen to take the lead and they will be together with the ceiling, walls, stove, steamer, ground, as well as the warehouse, etc., all carried out a major cleanup. This clean-up is effective, the kitchen has been significantly improved, a good working environment to change the impression of the leadership, to keep going is the key.

Third, it is also very important to keep the food in stock.

More than 70 people need to go out and purchase a variety of food, such as: meat, vegetables, eggs, staples, side dishes. I personally go to the purchase of strictly no "quarantine certificate", "food hygiene license" of the food are not purchased, stored for a long time, spoiled and tasteless are rejected, to prevent the occurrence of food poisoning events, and to ensure that every employee's health. During this period in my cafeteria dining personnel and employees did not occur any intestinal diseases and food poisoning accident.

In addition, I am also strict financial discipline, each purchase is always required to receive the refusal, timely accounting, to ensure that the funds earmarked for the purpose, do not spend indiscriminately, every day, adhere to the accounts, holding the principle of saving to achieve the best value for money.

In short, the cafeteria work is gradually stepping into the normalization, formalization, the cafeteria staff is also increasing efforts to gradually form a love, dedication, pragmatism, dedication and cooperation of the team, *** with the development of the cause of education and silent dedication.

Kitchen staff standard version of the individual work summary report sample selection (three)

To x month so far, I have been in the xxx hotel kitchen probationary period has come to an end. In spite of this, in fact, during this period of work, I have long forgotten that I am still a probationary employee. Every day's work is very busy, there are very many things to learn. When I first entered the kitchen, I thought I would soon be able to achieve something with my abilities. But only in the trial period of these few months of miscellaneous has let me realize the strength of their own and seniors gap.

Now, although the trial period has ended. But I will not be complacent, so I here on this x months of probationary work summarized as follows:

First, the work situation

After coming to the hotel, although my with the first job in the great ambition of the volunteers, but the experience and ability is not enough, so in the kitchen of the xxx hotel, my first job is only the most basic miscellaneous. But this did not discourage me, and I had already considered this result. And, as a newcomer, in fact, I know myself very well, I in fact in the ability is still very one-sided, want to do a good job, in the work should be more to learn, to experience. This will give you the opportunity to enhance yourself more.

But in these months, I am not just miscellaneous learning to come. In the work, the head chef is also very focused on my learning, often in the spare time to teach me kitchen matters, and occasionally let me do some dishes to see my level. Of course, I will not slacken on such a rare performance opportunity. But in the effort to do out of the dishes are still pointed out by the leadership of the problem, I also more y feel their own shortcomings, but I did not give up, and actively absorb these instructions, and strive to improve themselves in the work.

Second, the feeling of work

In this work, although most of the time I just as a handyman, but by doing these simple but tedious things, I more y feel the atmosphere of the kitchen, and in this perspective, I can also see the whole kitchen more clearly. This allowed me to plan my work as an assistant in a more organized way later on as well.

These three months, although not long, have given me an understanding of all aspects of the hotel kitchen! This is something I hadn't considered in the past. And it has further contributed to my growth at work.

Now, although the probationary period has ended, but I will still quietly work hard in their own work, and constantly strengthen their own learning! I believe that in the near future I will be able to show their skills in the kitchen like your predecessors!

Back kitchen staff standard version of the personal summary of the work of the report sample selection (four)

First, to improve the quality of their own staff, abide by professional ethics, strict labor discipline, clear management charter, the development of various management systems and production standards, to grasp each link of the organization, command and supervision and regulation of the kitchen staff must be organized after the technical requirements of the high post, awards and penalties for laziness, to promote the advancement of workers, daily meetings, summary Shortcomings to promote the advantages.

Second, drop the knife into a talent, make the best use of things, regardless of what dishes are operated to waste rate to the lowest layer, to reduce the cost to optimize the cost of raw materials and color dishes based on the cost of determining the profit high and low, the selection of materials on the pressure on the cost of concessions to consumers, in order to make the customer better acceptance of dish varieties to establish a standard book, the provisions of the varieties of raw materials, specifications and quantities, accurate costing, all output according to the specifications of standard operation, both to control costs. Specification standard operation, both to control costs, but also to ensure the quality of output, to achieve standardization.

Third, with special dishes to drive the operation of the sovereignty, and constantly launch the store specialties, stimulate customer consumption, active hotel atmosphere, and to the consumer grade for the requirements.

Fourth, safe operation, each department to grasp their own area of responsibility, dishes, savings, health, etc., procurement, warehouse, kitchen must establish the account running account, service, operation, cashier should also establish a good financial system, the implementation of the package system, regular health, operation of each department, the formation of a good working environment.

Fifth, our team is "humane management, to the core of moral righteousness" are clear about their own goals, their responsibilities, the meaning of work, interrelationships, so as to take the initiative, actively and creatively to complete the duties of the post, in order to be able to stand firm in the fierce competition, leading the trend of catering.

Kitchen staff standard version of the individual work summary report sample selected (five)

The classroom and the kitchen is a kindergarten management of the two positions, the kitchen to do a good job is not good, directly related to the health of teachers and students, especially young children's healthy growth, and a direct impact on the social image of the kindergarten, therefore, to further strengthen the quality of kitchen staff, improve the quality of service, improve the level of management, improve the overall taste, and strive to kitchen Run into parents assured that young children happy cafeteria.

Review of the kitchen management work, the following summary of the work:

1, do a good job before the start of the hygiene work, cleaning and disinfection of tableware.

2, the development of kitchen safety regulations.

3, fully mobilize the enthusiasm of the kitchen staff work. Correctly handle the division of labor among colleagues.

4, every day according to young children's recipes for the production of dishes, pay attention to nutritional collocation as well as color and flavor

5, the kitchen stove using gas, can regulate the operation, always pay attention to the safety of gas.

6, fixed-point procurement, and strive to fresh, cheap, do not purchase rotten food ingredients.

7, to ensure that the daily food into the scale.

8, to ensure the safety of meat, designated meat import units, every day to have a certificate of inspection and quarantine certificate.

9, do a good job of daily children's breakfast, lunch, lunch three meals issued.

10, do a good job of goods into the warehouse registration work.

11, do a good job of storage, food classification and shelving work

12, do a good job of accounts.

13, strict cafeteria security in and out of the system, to stop unrelated personnel into the kitchen work.

14, according to the actual number of children every day to distribute meals.

15, on time for the staff to provide working meals.

16, every day to do a good job of sampling records, sample book, sample time, food name, sample retention 48 hours.

17, master simple self-help, self-protection and use of fire extinguishers common sense,

18, strengthen the health work, regularly disinfecting tableware.

19, do a good job of security, to prevent man-made poisoning.

20, pay attention to the storage of food, do not let the food overdue spoilage, raw and cooked separate open.

21, vegetables to do a dip, two wash, three cut, four hot

22, the end of each detailed inventory inventory.

23, the warehouse to keep clean and dry, mold, dust, rodent.

24, do a good job of epidemic prevention station, every semester to the second sampling work.

25, do a good job of summer work, regularly provide cold dishes for children.

26, for the kindergarten to save water, electricity, oil work

27, before the end of the day to check the water, electricity, doors, windows are closed.

In short, we in line with the idea in place, management law, service ahead of the consciousness, so that the kindergarten kitchen work is along the track of more perfect and standardized development.