summary report of the chef's work

At the end of the year, the chef is busy, welcoming Christmas and New Year's Day, and preparing nutritious meals for students during the examination. In addition to the busy holidays, many chefs have a headache and a year-end summary. Then how to write this year-end summary? Why do you have to write? Is the year-end summary just a form? We interviewed some chefs who wrote a year-end summary better than Li to see what kind of answers these questions have.

why do you want to write a year-end summary

why do you have to write a year-end summary? Do all the chefs in restaurants have to write it? Is it really that important to write such a year-end summary of hundreds and thousands of words? I'm sure many chefs have such questions in their hearts. Are all restaurants written? We haven't counted them, but restaurants with a certain scale must write them. The significance of the year-end summary is to summarize the work of the year, which includes the achievements you have made this year, the problems you need to solve, and the prospects for the future. It is not only an account of your own work throughout the year, but also an assignment for the unit leaders, so it is necessary to write this year-end summary.

So, can a year-end summary of hundreds or thousands of words really cover your work for one year? Qi Lihai, head chef of Wuqing Assembly Center, said: "A good year-end summary can reflect the overall handling level of a unit." For example, the achievements you have made in a year, including how many new dishes have been innovated in the chef's department, how much energy has been saved in the kitchen, the sales performance of the staff, the success rate of innovative dishes, etc. Of course, these data sources can't come out of thin air. Qi Lihai said: "We have to make a summary every quarter, as well as a monthly summary, a weekly summary and even a daily work diary. When we write a year-end summary, we can just pull these data out of the pc and make statistics." Liu Renyao, the head chef of Taoran Garden Hotel, said, "There are tables for cold dishes, pasta and hot dishes in the company. These supervisors need to fill out the tables twice a day, and all aspects can be reflected in the tables. I only need to check them once a day. Summing up these forms can reflect how many guests our unit received in a year and the ordering rate of innovative dishes. Give this year-end summary to the boss and he will understand our work throughout the year. "

If there is no usual accumulation, if the whole kitchen is handled loosely, these data can't be so detailed, and they can't always be well preserved. Even if there is only a 211-word year-end summary, you can only hold back and write some empty words. And if it is handled strictly, the year-end summary is not only difficult to write, but also very easy. Qi Lihai said that in Wuqing Assembly Center, their handling is so meticulous that they know how many kilowatt hours and cubic meters of gas are saved every day, because they count the amount of gas and water combined with the passenger flow every day in the city to determine whether it is saved or wasted: for example, a banquet for 1111 people today used 211 cubic meters of gas, and a banquet for 2111 people the next day used 511 cubic meters of gas, which was a waste of 11 cubic meters, and vice versa. Therefore, in the year-end summary of Kuailihai, he can write down in detail what he has achieved in a year, and he can list all the data. The whole year-end summary is concise and clear at a glance.

With these detailed data, the chef can write a good year-end summary even if he doesn't do it himself. Therefore, a good year-end summary not only reflects the chef's personal ability, but also reflects the overall management level of a restaurant.

How to write a year-end summary

Having said so much, how to write a year-end summary? Is there a specific format? Of course there is. In front of us, we have talked about the internal substantive significance of the year-end summary, and this part is specific.

The year-end summary is divided into four steps:

Step 1: Introduction. The opening remarks should be as brief as possible, and the simplest mode should be: "The year of XXXX will be over, and the new year is coming. During this year, we have made many achievements, but there are also some problems. Let's summarize it as follows ... "

Step 2: Some achievements. After the prologue is written, we can directly enter the theme. In terms of format, the performance of the department is divided into book contract part and data table part, in no particular order. The book contract part mainly expounds the achievements made by the department in a year, and highlights the main achievements, such as the food festival held in a year, the important adjustments made by the department and the important gatherings held, the training given to employees, the measures taken by the chef personally, the innovation of chefs' dishes, the handling of employees, the sales of dishes, etc. The book contract part requires clear organization and concise language, and avoids empty talk and nonsense. The data chart part lists a table, the internal essence of which includes total flow, total cost, number of innovative dishes, success rate of innovative dishes, click-here rate, total gross profit rate, sales proportion of each stall, energy-saving quantity, etc. It is best to list it together with the data of last year and make a year-on-year analysis.

the third step: the current problems. In fact, this part is a problem that needs to be solved by the leader when you put forward some suggestions to the leader, so be careful when writing, and some small problems that you can solve yourself don't need to be raised in this year-end summary. For example, you think that the pressure on the kitchen has increased due to the increase of passenger flow, and the kitchen structure has not adapted to the development needs of restaurants and needs to be transformed; Employees' service awareness can't keep up, and some training is needed. If there are no such important problems to be solved, just write about some problems that need to be further understood at present.

Step 4: Outlook for the new year. The internal essence of this part mainly depends on your personal vision for the coming year. Try to be specific, not all words like "How will I work hard in the new year", but try to be smart and clever in implementing specific things, such as strengthening energy conservation and enhancing communication between the front office and the kitchen in the new year.

Example:

Dear ladies and gentlemen:

Hello! With the celebration of Christmas and the smell of New Year's Day, the bell in 2111 is about to ring. I wish you all a happy new year and work! Looking back on 2111, with your support and the support of colleagues, a chef, I set an example, with high standards and strict requirements, United and led the canteen staff to provide customers with exquisite dishes and quality services; Be diligent and conscientious for the economic and social benefits of the canteen. I will summarize my work in the past year as follows:

1. Operation: I brainstorm and make a better business plan with your help. Such as: consumer physiology, introducing green food and wild food; Special dishes are offered in places where seasonal raw materials are unique. Wait a minute.

second, handling: people-oriented, my employees are educated on their situation and quality, and they are trained in cooking every day, and they are often encouraged to regard their work as a career. Through hard work, the overall quality of employees can be improved, such as paying attention to appearance and abiding by kitchen rules and regulations; Some employees even began to ponder new recipes. Now, a new, high-quality, efficient and innovative team.

third, quality: the quality of dishes is the key competitiveness of the canteen. Chef, I strictly control the quality. For each dish, the feeding standard and production procedure list are made, which are standard when cooking, and the color, fragrance and taste of each dish are stable; Return the opinions of front office staff and guest feedback, summarize the daily production problems and improve them in the daily meeting; I often update the menu, use my brains, think of ways, and change the pattern, so that repeat customers can taste new flavors every time.

4. Hygiene: Food Hygiene and Safety Law, which pays special attention to food hygiene and safety and all aspects of food processing. According to the regulations, every employee will not check their own health areas; It is stipulated that food raw materials should be stored separately, and kitchen utensils should also be stored in a fixed position; , kitchen, fresh-keeping cabinets, freezers and other raw materials storage places are also temperature and humidity measurement. Do everything possible to ensure food hygiene and safety, and prevent customers from food poisoning and unnecessary consequences.

5. Cost: In the case of the quality of dishes, it is the pursuit to reduce costs and benefit customers. Chef, I also summed up new ways to reduce costs. Such as: inventory status, resolutely "first in, first out" principle, and sell raw materials with long inventory as soon as possible; Research and manufacture cost-free dishes, and make the remaining raw materials of the main course into tray dishes to reduce costs; Also let every employee know the unit price of the raw materials used, estimate the value of the raw materials used every day, and control the cost to every employee, so that all kitchen employees can cost, thus maximizing the benefits.

to sum up, in this year, the team's efforts were handled in the kitchen operation; In food innovation, food quality, cost control, staff quality and so on are all high achievements. Of course, it is also, for example, affected by the swine flu and the financial crisis, the taste and grade of consumers' dining have declined, which has affected the annual income. However, in the face of force majeure, it is necessary to study and manufacture inexpensive delicacies to attract customers and maximize the annual income, so as to turn the crisis into an opportunity. From the incident, I also deeply feel that my work is challenging and innovative. After that, I will lead my team to challenge, be brave in innovation and cook more exquisite dishes.

When we bid farewell to the old year and welcome the new year, we will, on the basis of 2111, improve our working ideas, examine new dishes and innovations in dishes, so as to pursue economic and social benefits in 2111.

The Shanghai World Expo will bring another development opportunity. At the same time, the increasing number of restaurants and restaurants around also made the competition in the catering industry heated up in 2111. I believe that with the help of all of you and your colleagues, our team can seize the opportunity, meet the challenge and move towards the harvest of 21111!

my report is over, thank you!