Kitchen work summary (General 5)
Time is passing, never stop, a period of time has come to an end, looking back on this period of time, must have made a lot of achievements, for this reason to do a good job summarizing the work. How to write a work summary is more eye-catching? The following is my collection of kitchen work summary (General 5), for reference only, we take a look at it.
Kitchen work summary 1
Bulb flashes, 20xx year is about to pass, a brand new year is coming to us. 20xx year for the Sunshine Marriott Hotel, is not a quiet year, but also experienced a year of trials and tribulations, the work of the Department of Administration, although there is no sensational results of the war, but it is also counted as a period of extraordinary test, now the administrative department of a year to summarize the work.
20xx annual work review:
First, the logistics work
1, office supplies management:
In the management of office supplies, the previous is not a regular subscription of office supplies, with the use of the purchase, this year, first of all, the provisions of the office supplies subscription time, for the subscription of every two months. And in March cleaned up the coffers, since the opening of the hotel's aged office supplies, including: zero hour accommodation deposit, schedules, departmental folders, folders, letterheads, letterheads, departmental pre-order, etc., unified collated to a department to receive, all the carbon pens to receive refills, all the mops and plastic gloves, and other labor supplies are "old for new! All carbon pens are given refills, and all mops and plastic gloves and other labor insurance supplies are "used for new". Administration Department in accordance with the "office supplies management approach" in strict accordance with the provisions of the hotel to implement the application procedures, "the first requisition, and then claim, requisition form must be signed by the department manager before you can claim". Departments to adopt the "special person to receive items" approach, so that there is a plan to receive, at the same time in the receipt of the departments to promote savings to the user, so as to achieve the purpose of reducing the cost of office supplies for the normal work of various departments to provide good conditions to protect the normal operation of the work of various departments. And through a year of collocation, the warehouse has been all the old office supplies collocation completed, only this one for the hotel to save a lot of money.
2, staff meals:
In order to allow employees to eat well and live well at ease, in the hotel under the leadership of the support of the leadership, from the past every three months to adjust the menu, changed to adjust once a month, to the current week to adjust the menu once a week, and the staff meal menu are all the feedback from the departments up to the menu shall prevail, every day the dishes are to do meat and vegetable collocation, every weekend to eat stewed meat, every week Monday Assist the staff meal to pack a bun, to improve the food for the staff. For the staff meal staff service attitude is not good and bad health problems, issued a "service attitude mechanism" and "staff meal hygiene management standards" mechanism, standardized management of the staff meal, the bad attitude of the staff meal to deal with a severe fine, and the staff meal to deal with. After the landing of the mechanism, the staff meal no longer complain about the phenomenon of service is not in place, and the staff meal quality and service attitude have been recognized by the staff.
3, staff dormitory:
In order to improve the standardization of staff dormitory management, the development of "dormitory energy saving mechanism", and "dormitory health and safety mechanisms" and "staff dormitory The "mobile red flag evaluation" reward and punishment measures, the development of the dormitory duty list. Regular inspections of dormitory health and safety issues are carried out. For the dormitory bedding outdated problem, in March this year for the hotel's new and old employees in the online customized 150 sets of special bedding three-piece sets, employees receive a set, pay 30 yuan deposit for the hotel, go away without refunding the 50 yuan in the wage deduction, this measure has been generally welcomed by the staff. In order to enable employees to fully enjoy the warmth of home, every two months to the lodging staff issued soap and other daily necessities, every two months the red flag competition once, rated the winning dormitory dormitory director awards 50 yuan, members of the gift of 20 yuan per person, this evaluation, so that the dormitory director fully managed the dormitory health, every time after the evaluation of the staff are interested in the staff are very high, the staff is also very much like this form of welfare issuance. For the dormitory overall odor phenomenon, the dormitory aunts developed a "hostel health responsibility mechanism", every day must be cleaned twice a day, every week with the toilet cleaning spirit thoroughly cleaned once the toilet and the sink, so that the accommodation environment health has been significantly improved and improved.
4, staff cultural activities:
In order to let the staff spare time over the full, contacted the leadership of the city sports center, at a discounted price for employees for badminton cards and basketball cards, and online for employees to buy basketball and badminton rackets. Every morning before 9:00 o'clock badminton special, after 9:00 to 10:00 at night are basketball special. Since running these two cards, the staff of the kitchen department no longer have the vice of gambling in the dormitory, but go to play ball every day to exercise. The staff of the catering department also do not sleep but often go to play badminton. Now the culture and sports center has opened a green channel for our staff, so that our staff amateur cultural life is no longer boring.
For the personal development of the staff, in the hotel leadership support, we assisted the Ministry of Food and Beverage and Rooms Department to develop a "staff promotion mechanism" and has successfully held the hotel's first food and beverage department staff promotion activities, the landing of this mechanism, the staff's general recognition, and are actively involved in the preparation and participation. This activity is held for the staff themselves, their own future work has the goal and motivation, but also let the staff realize the future of life planning.
Second, the quality control work
This year, the Ministry of Administration first of all the quality control work as the main work to grasp, in the past, the quality control to check the health of the main, after checking the penalties are not carried out, so the quality control work fell into the process of formalization, formality, the hotel catering, the quality of the overall health of the hotel did not substantially improve, in view of the situation, the Ministry of Administration this year, to increase the frequency of quality control, quality control from weekly to weekly, the quality of the hotel catering. Quality inspection frequency, quality inspection from once a week to three times a week, in addition to routine quality inspection on Thursday, every week, but also from time to time to carry out surprise inspections, the problems of surprise inspections, on Thursday to focus on the inspection, and immediately print the quality inspection report, order the relevant departments to rectify the problem within the prescribed period, and on Friday to re-inspection, print the re-inspection report, to understand the rectification process. In addition, the Administration Department has specially formulated the "Quality Inspection Rules" and "Quality Inspection Responsibility Mechanism" for the quality inspection work, which highlights the items to be inspected in the quality inspection, including hygiene, manners and courtesy, disciplinary behaviors, appearance and instrumentation, facilities and equipment, work skills, etc. and standardizes the reward and punishment standards to make the various items more effective and efficient. Standardized the award and penalty criteria, so that the awards and penalties to be based on evidence. Thoroughly changed the previous problem departments responsible for the punishment of the person's lack of cooperation and reluctance to the status quo. The rules were issued to each department, and the hygiene area and duty specification of each department were clarified. Found in the quality inspection of major problems can be timely feedback to the hotel leadership, and strive to solve as soon as possible. Through this way to improve the effectiveness of the work of the quality inspection rate, and in the "quality inspection responsibility mechanism" after the landing, the departments strictly in accordance with the specific quality inspection rules for the commitment to self-punishment, the quality inspection work has become no longer difficult, the department and the department between the actual self-inspection, self-inspection and then the quality of the close cooperation.
Third, administrative affairs
1, do a good job in the management of various documents in the second half of this year, the Department of Administration first implemented the "paperless office", important documents and related rules and regulations can be taken to the paper printing, work plans, notices and other documents, etc., all take electronic mail and QQ. etc., all take electronic mail and QQ mailboxes to give instructions. In this way, not only saves office supplies but also saves time and labor to improve work efficiency. For the hotel's internal documents or foreign documents are well registered and managed, so that each document can let the leadership in a timely manner to circulate, and then according to the instructions of the leadership and then sent to the various departments to circulate and deal with to eliminate the backlog of documents, delays, and other phenomena occurring in the event of a mistake. Do a good job up and down the liaison and communication work, reflect the situation to the leadership in a timely manner, feedback information, and improve cooperation between departments, integrated coordination work, and do a good job of supervision and inspection of the work and plans.
2, do a good job of file management on the hotel all the red-headed documents, notices to organize and archive. All the hotel files are carefully collected, organized, classified, electronically entered, bound, printed directory, each document has been carefully registered and numbered to do a good job of labeling, so that file management to do a well-organized.
3, health and epidemic prevention regularly organize staff to do health checkups, so that each of the front-line staff on duty can be licensed to work, and regularly report to the Health Supervision Bureau of the banquet declaration form, so as to ensure that the hotel in the health and epidemic prevention of personnel and food safety. Preparation of relevant health epidemic prevention information, successively for the hotel food hygiene license and public **** place health license, as well as food service license.
4, the regular meeting system and the manager on duty system hotel since the introduction of the mechanism since the management system, the Department of Administration first developed a "meeting mechanism", since the meeting mechanism since the landing, the hotel weekly meeting no longer privately pick up the phone, late, leave early, privately do not open the regular meeting and many other bad phenomena. And according to the actual situation of the hotel and developed a "hotel manager on duty mechanism", standardized manager on duty commitment to self-punishment duties, to ensure that the hotel daily duty manager seriously on duty, who is really on duty, who is responsible for solving the hotel all emergencies and guest complaints, and to do the duty manager every day on duty must be on duty to the various departments on duty! Signature work.
5, completed a variety of annual inspection of the hotel business and a variety of licensing work, and the organization of various departments to learn a variety of work-related injuries and labor law related knowledge. Hotel in this year a **** out of three major workplace injuries, May Zhang Baodong eye serious injury, October Zhao Jiaying was beaten with minor injuries, November kitchen fights employees and injuries. This one after another injury accidents, of course, there are work-related injuries and injuries caused by their own reasons, are linked to the hotel's management layer, in the case of half-knowledge of the law on work-related injuries, work-related injuries and claims have taken a lot of detours, so the study of the various laws and regulations is particularly important to the future of the employee's life and psychological aspects of the work more work more understanding of the channeling.
6, regularly held "Sunshine Star" selection activities, selected from various departments to reward outstanding employees, thus playing a role in encouraging other hotel employees, mobilizing the hotel staff to do the purpose of the hotel service star; the end of each month for each month the birthday of the staff to celebrate their birthdays, simple birthday parties, send a small gift, eat a bowl of longevity, and then the staff to celebrate their birthdays, simple birthday parties, send a birthday party. Small gifts, eat a bowl of longevity noodles, greatly improving the work of the staff enthusiasm and initiative.
7, to assist the departments to do a good job of emergency assistance, arrangements, coordination of the second line of staff to fully support the first line of departments to pass the food, in the case of the banquet table number to ensure that pass the food in a timely manner, accurate, to ensure that the work of the catering department of the normal operation of the work. Assist the staff meal chef buns, so that employees can eat fragrant buns every week.
Fourth, there are shortcomings and next year's plan
1, the departments of the newly introduced mechanism is not enough to understand, resulting in dealing with the problem of inflexibility, do not know who is responsible for the emergence of each other to pass the buck. For example, in the day-to-day work, quality inspection problems, the department that are directly caused by grass-roots staff, some managers hold a "matter of no concern, hanging high" attitude to the problems that occur only know that the punishment of employees, do not analyze the root cause of the staff mistakes, the sense of responsibility for the work has yet to be strengthened. Various mechanisms need to be improved. For the introduction of the mechanism, the implementation of the landing of the various departments to give less rationalization of the proposal, the hotel overall departmental cooperation is not close enough. Next year in the implementation of the mechanism to find deficiencies in the process of timely improvement and rectification is the top priority.
2, the training work is not done, the learning atmosphere is not strong. The hotel as a whole to the management down to the grass-roots staff, the overall daily learning and training work is not strong, in April and May, the Ministry of Administration organized a few Liu Yi second teacher's course, but did not adhere to. In these few lectures, we can obviously feel the staff's enthusiasm for learning and desire for knowledge, so in the off-season next year, we will cooperate with the catering and guest rooms department to actively organize a variety of learning and training opportunities to meet and enhance the staff's own qualities, and enthusiasm for work. Next year in the entry of new employees and in-service employees should strengthen the pre-job training, from the appearance of instrumentation, etiquette, etiquette, should know and should be strictly assessed on the job.
3, staff amateur cultural life is not rich. Although this year to the staff applied for a sports center ` exercise card, but many employees still reflect in addition to the staff held a birthday party every month, other recreational activities or too little. So in the next year, the main work of the Department of Administration or to organize more employees to carry out some group recreation and learning activities, the reasonable development of training programs and sports and recreation programs, in strict accordance with the plan to implement. Strengthen the team consciousness of the staff, the hotel corporate culture must be done. For staff amateur cultural activities, the Administration Department is determined to do a good job of staff logistics, and the development of the hotel in the first half of 20xx years of learning and training programs and staff group activity plan. According to the time of the departmental arrangements for the implementation of one by one.
4, the departments of staff safety and daily behavior as an important item in the year-end assessment. This year, the hotel staff appeared serious injuries and fights for the hotel and its employees have brought some personal unnecessary losses and adverse effects, both from the psychological and physical employees have caused some damage. In fact, these accidents can be completely avoided, but it is our daily management and guidance on the failure to do, so that things that should not happen again and again. Next year we must strengthen the staff's self-protection awareness, each department strictly according to the system to manage the staff's daily code of conduct, each department to do a good job of safety precautions and emergency plans, which department has a problem in accordance with the severity of the department responsible for punishing the responsible person and the provocateur. In the day-to-day management of the law to understand the law, the responsibility of the accident caused by the weak will not be tolerated.
In the past year, the cooperation and assistance of various departments, the Department of Administration in the logistics support, although not for the hotel chain, but there are still many shortcomings, due to the Department of Administration miscellaneous matters, the work is often not detailed, each work is hoped to complete the best thing to do the best thing to do, but there are still a lot of shortcomings. In the new year I hope I do a good job in their own work at the same time, carry forward the spirit of innovation for the staff of the hotel to do a good job for the corporate culture activities, so that employees have a store such as home feeling and warmth. But also boldly explore the work of the Department of Administration of new ideas, new methods to promote the work of the Department of Administration to a new level, for the healthy and rapid development of the hotel to contribute.
Kitchen work summary 2
The bell of the New Year is about to ring, the new year is coming, in the upcoming past year, in the kitchen all staff in the hotel leadership of the correct leadership and colleagues in various departments of the strong support and assistance, in the national policy on the catering of the unfavorable conditions, in the kitchen of all staff *** with the efforts of the hotel to successfully complete the reception of the various indicators of the work.
The new year has begun, we have to review and summarize last year's work, carry forward the advantages, identify gaps, in favor of the long and shortcomings, in the new year of innovation and enterprise, hard work, to create better results.
The central government issued eight disciplines, six systems, strictly prohibit public spending on food and drink, strictly prohibit the large gymnastics, wasteful discipline has been two years, which is a serious challenge and test of our catering business operators, as we all know, China is a government-driven consumption, food and beverage enterprises to survive, to develop, and want to stand firm in the market, and profit, which is the catering industry we must go to the manager to think, weigh the issue. Thinking, weighing the issue, this is my important work as a hotel chef in the new year. Last year, the hotel catering department reception to analyze the situation, fewer casual guests, fewer conference receptions, meal standards are low, the kitchen quickly adjust the idea, adjust the dishes, to the wedding, housewarming, social groups reception as a key to grasp, this aspect of our achievements. In the new year, this time we will persevere and strive to do better and achieve better results.
In the new year the kitchen will focus on raw material procurement, purchase channels, reduce costs, the benefits to the guests, so that guests are happy to come, satisfied and go, to achieve mutual benefit between the guests and the hotel, to establish a better reputation.
In the new year, the kitchen will strictly implement the "Food Safety Law" to grasp the kitchen safety production work, strict kitchen standardized operating procedures, and to strengthen the kitchen skills and technology and style and discipline of training and assessment, innovative technology, innovative dishes, the establishment of a skilled, disciplined, tough style of the kitchen team, we have to put an end to the occurrence of all security incidents.
The new year is approaching, our kitchen will be in the severe market competition in unity, hard work, innovation, create profits, create better results, in the new year to the hotel to successfully hand over a round answer sheet, I would like to, on behalf of the kitchen in the staff of the hotel leadership and colleagues in various departments and family members to the New Year's greetings.
I wish you all in the New Year, good health, work well, family happiness, higher level.
Kitchen work summary 3
Classroom and kitchen is the two major positions of kindergarten management, the kitchen to do a good job or not, directly related to the health of teachers and students, especially the healthy growth of young children, directly affecting the kindergarten's social image, 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 make the kitchen into a parents assured that young children are happy with the canteen.
Review of the kitchen management work, the following work to do a summary:
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 the children's recipes for the production of dishes, pay attention to the nutritional collocation as well as color and flavor.
5, the kitchen stove using gas, can standardize 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 a more perfect and standardized development.
Kitchen work summary 4
XX year is coming to an end, looking back on the previous work plan and this year's busy all kinds of kitchen staff to pay the hard work, we all work together, and actively strive to complete the plan at the same time also created a surprise, but there are shortcomings need to summarize and make up for us.
Summary of work in XX
1. Strengthen the kitchen internal training.
According to the previous year's summary of the work, the kitchen staff work ability is poor and the phenomenon of weak work consciousness, pay close attention to the work of the new staff service consciousness, strengthen the job skills, enhance the comprehensive ability of the staff.
2. Strengthen the front and back office communication and coordination, enhance customer service.
Regularly open the kitchen, front desk coordination meeting, enhance the Champs staff team awareness and service consciousness, to find and solve the deficiencies in the work, the front and back of the desk to assist each other, *** with the efforts to enhance the brand of the restaurant.
3. Reasonable arrangement of personnel, integrated use of labor.
In today's increasingly competitive, tight personnel, according to the kitchen's existing staff to rationalize their arrangements, integrated use, timely adjustment of the staff's work content, enhance the efficiency of the staff.
4. Further standardize and clarify the kitchen reward assessment system.
In order to enhance the efficiency of the kitchen staff, enhance teamwork and cohesion, improve the overall level and quality of staff, and cultivate a positive attitude towards work, the staff incentives and assessment of the program to make further detailed provisions.
5. As always, do a good job in the kitchen "five law" and hygiene, kitchen health and "five law" work has been one of the focus of the kitchen work, kitchen staff to carry out the implementation of persistent.
In the hotel star review self-examination, by the hotel leadership praise, but also was named the Western Department of the "five laws" demonstration kitchen.
6. Embody the restaurant brand, highlighting the personalized service.
In the weekday service, the front and back of the desk *** with the cooperation, no lack of personalized service, special treatment of special guests, which has been developed for pregnant women to produce more than two months of nutritional meals, there are for the preferred food for the long-term production of personalized dishes and so on.
7. adhere to the coordination of the kitchen.
Strictly control the quality of the output, to ensure that any finished or semi-finished products from the kitchen to meet the standards, to enhance the department's service and quality.
8. Successfully complete the moon cake sales task.
The annual moon cake sales kitchen staff work together, focusing on sales, although the kitchen staff sales capacity is weak, but after more than two months of hard work, the successful completion of the task.
9. Various festive food activities are colorful.
From the Chinese and Western mixed set meal to the classic buffet bar, from the Mother's Day warm set meal to the Christmas dinner, to bring guests not only food, but also surprise and satisfaction.
10. Create excellent Western dishes with Nanyuan characteristics.
Kitchen internal innovation and development, developed a lot of guests loved by the Western snack dishes; in the province's culinary skills competition repeatedly won the gold medal, the special gold medal, for the hotel to compete for honors.
These are inseparable from all the staff **** with efforts, but also inseparable from the leadership support and cooperation. In this year the kitchen has made some achievements, but our thinking should be our shortcomings, in the competition is so fierce today, how do we create in tomorrow's performance, which requires us to group efforts and strategies. We will be in the new year, *** with the face of difficulties, *** with the challenge of the future, to create a better tomorrow.
Kitchen work summary 5The new year is coming, review the past year, a lot of feelings. As a manager of the kitchen I have always been strict with themselves, set an example, seriously obey the leadership of the arrangements, to the interests of the hospitality, xx years in the hospitality kitchen in the leadership of the care and help, the comrades of the understanding of the support, and better to complete the work of the service guarantee. In order to summarize the experience, to overcome the shortcomings, and better promote the work of the future, now will be the work of the year reported as follows:
First, the basic work situation
1, the management of personnel
Every day, adhere to the convening of the morning shift meeting, the employees belonging to the dress, grooming check, and found that the problem is corrected in a timely manner. Standardize the polite language, require employees to meet the guests to take the initiative to greet, and the use of honorific language. Closely organized quantitative management, employee manuals and other content to the staff training, to ensure that the weekly training time of not less than 1 hour, so that employees to develop a good habit of compliance with the rules and regulations.
At the same time as the training and inspection, the strict implementation of the rules and regulations to strengthen internal management, while the focus on the management of employees who violate the rules and discipline, the strict implementation of quantitative management provisions.
2, dish updates and innovation
This year, the hospitality kitchen zero-point menu was updated 2 times, dish replacement rate of more than 30%. *** launch of new dishes, which like dry pot Hunan donkey, Jiaodong mixed fish pot, unique green pepper fish, tofu casserole and other dishes have a high hit rate, by the guests unanimously welcome. In response to the needs of guests' tastes to strengthen the research on the types of staple food, increase coarse grains, snacks and other varieties, such as walnut cake, hand cake, scallion cake, etc. have also been well received.
In each foreign affairs activities are fully prepared for the work, through the Internet, reading books and other ways to understand the guests' habits, dietary preferences, etc., food preparation, cooking, by South Korea, Germany, Australia and other places guests praised.
Often use free time to market research, timely understanding of the market new raw materials, dishes, once a month for the Huaihe Hall to update the menu, and increased organic vegetables, fresh fruit, fish, etc., and now the weather is gradually becoming cold, every day at noon, also introduced a routine soup, which have also been recognized by the leadership.
Hired Cantonese chef to the guest house for the exchange of experience in dish technology, during this period, also launched a series of Cantonese cuisine dishes, which is mainly home-cooked, light-based, in the plating, plate decoration on the breakthroughs in the innovation, and for the banquet hall purchased a number of new tableware and utensils, adding a sense of freshness and innovation of the dishes.
3, safety management
(1) in food hygiene and safety, always adhere to the principle of first-in-first-out. Strictly food hygiene, from the purchase, receiving materials, cooking and production are strictly checked to prevent food contamination. Requirements for all shifts to go to work after the first good plate, stove hygiene, prepare a variety of condiments, check the filter to prevent debris mixing to affect the quality of the dishes, work in strict accordance with the operating procedures, knives, plates and other utensils in accordance with the provisions of the disinfection. The management responsibility of each refrigerator in the kitchen is realized by a person who is in charge of it, and the food is classified and stored to ensure that it is thoroughly cleaned at least once a week. Environmental hygiene to implement the principle of "geographical division of labor, responsibility, implementation to the person". Through the above measures and the efforts of all staff, in each food smear laboratory tests of food, tableware can meet the standards, there has not been a food poisoning.
(2) equipment and personnel safety. Every day on the kitchen stove next to the wall, hood and other easy to pollute the place to clean, for the smoke pipe at least once every six months to clean. Regularly check the gas and fuel pipes, flange joints and valves in the kitchen to prevent leakage. Every day, we arrange the duty person to close all the gas and fuel valves after work, and cut off the gas source, fire source and power source before leaving.
At least once a month for fire safety training, so that all personnel understand the use of fire extinguishers, hydrants, know the main power, gas, water switch bit. Focused in-service training on machines prone to workplace accidents, and asked Jie Mingxin to conduct regular inspections of production equipment and facilities, such as opening and closing of valves, equipment maintenance, and so on. Through the above efforts, the hospitality kitchen did not have a single safety accident during the whole year.
4, cost management
According to the dishes arranged by the chef team, each team chef is responsible for their own cooking varieties, strictly in accordance with the product specifications for processing, to make the product a unified standard, to ensure the quality of the dishes. Calculate the rate of success of each dish, control the amount of food, food preparation in accordance with the number of people equipped. In particular, the banquet meal, strict accounting per person standard, to avoid too much food caused by waste.
According to the demand for the dishes themselves to develop raw material procurement standards, procurement to the day as a unit, according to the operating conditions of the regularity of the planned order to avoid backlog. Rough processing of raw materials, cut with the workflow and standardization of standards, in strict accordance with the standards of raw materials measured rough processing, cut with the rate of success. Daily inspection of the trash cans to check the waste of raw materials, for malicious waste of heavy punishment.
Second, there are shortcomings in the work
1, not strong sense of innovation, go out less, can not be updated in time to the dishes into the exchange, the development of Huaihe Hall dishes are not detailed enough, not in-depth, not fully combined with the leadership of the physical condition and seasonal changes in the deployment.
2, now the center of gravity of the work is still mainly on the hospitality kitchen, for the canteen kitchen dishes care less.
Three, next year's work outlook
1, the establishment of the hospitality kitchen kitchen library, the dishes are categorized and organized, and will be collected from the guests' views and the establishment of the archives for the record, as a basis for improving the dishes.
2, will focus on the work of the Huaihe Hall, for the leadership of the Bureau of physical condition, according to the seasonal changes, the soup dishes for the development of the dishes to do fine, do fine.
3, to strengthen communication with the cafeteria, the weekly menu for discussion, the dishes to make reasonable adjustments.
4, step up the innovative work of the dishes, the head chef and relevant personnel at least once a week to visit the market, the timely discovery of digging new, strange, special raw materials and sources of goods, and constantly update the dishes. Set of the long, often to other hotels to learn, exchange, learn from each dish should be carefully analyzed to ensure that each dish can be suitable for customer tastes, praised by customers.
5, a monthly professional skills assessment of the kitchen staff, by the head chef or other appraisal of the standard inspection and assessment, the survival of the fittest, the implementation of the last elimination system.
6, cost control and energy saving.
In the management of the quality of the dishes at the same time, to check the utilization rate of the dishes, from the purchase of raw materials, to keep abreast of market conditions, acceptance of the quality and quantity, require roughing to do a good job in the distribution of materials and scraps of recycling, in the cutting and distribution of the dishes should be checked to check the utilization rate of the main and auxiliary materials of a reasonable preparation, and finally control the selling price of the finished product. In terms of energy saving, we strengthen publicity and education, and deepen the concept of "advocating saving, opposing waste, and cutting costs" into the hearts of employees to enhance their awareness of saving. To put an end to the phenomenon of "long running water, long bright lights, long open air conditioning".
7, for the important and prominent staff to develop work plans and development goals, education and guidance for staff to correctly establish career views and values. Focused training for active duty soldiers, regular professional skills training, monthly evaluation of work performance.
8, the establishment of open, harmonious communication channels, so that we can actively participate in, enthusiastically expressed for the work of the life of the opinion, the staff put forward timely recognition of the views, praise. Employees have difficulties in thought and life, try to solve their problems.
Summarize the work of the year, I think there are some losses and gains, although there are some achievements, but the distance from the leadership requirements and expectations is still a certain distance. In the future work, I will work with the chef team, carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen learning, due diligence to complete the work of the task, there are shortcomings are also urged to more criticism, correction and help. Here I would like to sincerely thank the leadership and organization of my years of training, but also to thank you for your consistent support of my work. Thank you all!
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