2020 school cafeteria chef year-end summary sample (generic 5)

Extremely busy and full of a year is coming to an end, looking back on the past year of work life, we have had setbacks, now let us do a detailed summary of the past work. I believe that writing a year-end summary is a headache for many people, the following is my collection of 2020 school cafeteria chef year-end summary sample (General 5), welcome to share.

School cafeteria head chef year-end summary 1

With the joy of Christmas and the breath of New Year's Day coming soon, the bell of 20xx is about to ring. First of all, I wish you all a happy new year and good work! Looking back to 20xx year, under the guidance of the leaders, under the support of colleagues, as a chef, I always insist on leading by example, working in the first line of production, high demand for each employee, strict management of all aspects of them, many times a month to teach cooking and instill many new elements of today's food and beverage and catering knowledge, with my hard work and everyone else's hard work, so that today we can provide exquisite dishes and Quality service,

Now the specific work of the year is summarized as follows:

First, food safety food safety is the kitchen work of the top priority, in order to put a good food processing of all aspects to ensure safe production.

I gave each employee in the kitchen divided into health responsibility area, requiring them to their respective health areas, food ingredients, storage containers, etc., and by me and the food inspector to carry out occasional inspections. Secondly, strengthen the classification of food raw materials management supervision. The use of food raw materials in and out; the kitchen utensils in a fixed location classification management, and paste adhesive strips to be positioned; the kitchen, fresh cupboards, freezers and other raw materials stored in the place of regular cleaning, regular temperature and humidity measurement.

The second aspect of the operation of my leadership in the guidance of the development of a more reasonable business plan.

such as: according to the seasonal supply of raw materials, the restaurant launched the spring, summer, fall, winter dishes, and some special dishes and innovative dishes, such as for the market price of all raw materials are rising, but the sales price of the dishes have to maintain the original price, so we carefully research and development, the use of ordinary raw materials to do outstanding, aroma, taste, meaning, type of low-priced dishes. The use of sales off-season to expand sales often do all kinds of brine dishes such as: beef, duck legs, steamed bread, etc. to increase income.

Third, management:

I combined with the actual situation of the staff to strengthen the quality of education, every month, even if they are busy to find time for targeted culinary training, and often motivate them to see more in their daily work and learn more to remember, so that later on in the important job to play the maximum potential of all of us. Through efforts, the overall quality of staff to improve, such as focus on instrumentation, compliance with kitchen rules and regulations, and now we have formed a harmonious, high-quality, efficient and innovative team.

Fourth, product control:

The quality of food is the core competitiveness of the restaurant to survive and develop. As the head chef, I strictly control the quality. We have produced a standard for each dish and the production of material standards and procedures for the single, do dishes in strict accordance with the standard implementation, to ensure that each dish of color, aroma, taste, meaning, type of stability; we also listen carefully to employees, front office attendants and guests feedback, summarize the daily output problems, timely improvement. I have never given up learning new culinary arts, in today's rapid development of food and beverage era, I also often follow the brothers to participate in various competitions to expand their own 'dish update, to learn from a variety of dishes in the production process. In everyone's *** with efforts in dish innovation, dish quality, cost control, maximize annual income. In the future, I will make more efforts to play a chef's job, innovation and more dishes. I believe that in the unity of leaders and colleagues, our hotel will be more prosperous.

School cafeteria chef year-end summary 2

Cafeteria work is an important part of the school logistics services. Directly for the whole school teachers and students of the dietary health and safety is responsible, so not only the whole school is very concerned about teachers and students, parents and society is also very concerned about, so the cafeteria is also a window of the school, as a school "window" unit, the quality of its work is good or bad, is directly related to the school's external image and the majority of teachers, students and staff of the immediate interests. In order to ensure that every teacher and student's physical and mental health and consider, now on this period of time the cafeteria work to make the following summary:

First, the leadership attention, awareness in place

1, the school cafeteria from the beginning of the school year, the school has been five times on the management of the cafeteria to carry out a comprehensive inspection, focusing on the cafeteria standardization of the management and food hygiene and safety, to achieve the goal, plan, focus, and achieve the goal, plan and focus, and to achieve the goal. goals, plans, priorities and measures to implement the responsibility at all levels.

2, our school has more than 1330 students in the school cafeteria meals, cafeteria service quality is good or bad, directly related to the quality of life of the students, the quality of health, directly related to the healthy growth of young people, related to the stability and development of the school, involving thousands of families, for this reason, our school attaches great importance to the management of food hygiene in the cafeteria, firmly establish the safety first, hygiene first, health first, Quality first idea, the implementation of a full range of management and strong supervision, to provide first-class service for the whole school students, so that students are satisfied, so that parents can rest assured. We continue to explore in the management of the cafeteria, the establishment of a set of scientific and standardized management mechanism, won the recognition of students and their parents.

Second, the establishment of a sound management system

1, sound rules and regulations

Sound rules and regulations, is the implementation of the scientific management of the basis of the management of the cafeteria management is strictly enforced the "People's Republic of China *** and the State Food Hygiene Law", "School Health Regulations" and other laws and regulations, on the basis of which, the school formulated the "Food Hygiene and Safety Management System" and the "School Health Regulations" and other laws and regulations. Food hygiene and safety management system" as well as "food poisoning and epidemic reporting emergency response system", "food processing safety operating procedures", establish and improve the duties of each post, each post management system, further clarifying the job duties and food hygiene operating procedures, environmental hygiene, food hygiene and personal hygiene have made detailed provisions to achieve the management of food hygiene rules and regulations to follow.

2, strengthen process management

Import, storage, processing, selling is the main process of cafeteria operations, must strengthen management. In this process, we pay attention to the purchase of goods, the main raw materials and auxiliary materials are used in the canteen fixed, with a copy of the supplier's identity card, detailed address, contact information, every day by the owner is responsible for goods inspection, take a look at the date of production, certificate of conformity, quality inspection reports, packaging, whether spoilage, sprouting, whether the freshness of the way to hold the purchase of goods.

3, the establishment of a monitoring mechanism

In order to increase the supervision of food hygiene in the canteen, we are strictly in accordance with the relevant provisions of the Food Law, carefully fill in the sampling, disinfection, certification, treatment of waste and other forms and canteen files.

Third, improve the quality of practitioners, establish a sense of service

Since the beginning of the school year on the canteen staff carried out three post training, and organized the study of relevant laws, regulations and rules of the school canteen rules and regulations, to improve the practitioner's awareness of the law and food hygiene and safety, the provisions of the weekly meeting of the canteen management staff, every month practitioners organized a meeting of the canteen management staff, and every month practitioners organized a meeting of the canteen management staff. It is stipulated that weekly meetings are held for canteen managers and monthly studies are organized for practitioners. The new staff to carry out personal health checks, after obtaining a health certificate, before being allowed to work.

Fourth, to overcome the difficulties and improve the quality of meals

In recent years, the local price inflation is very fast, the current food standards we are difficult to meet the dietary requirements of students. But we all owners and staff to overcome the difficulties, think of all sorts of ways, under the existing conditions, to achieve the basic satisfaction of the students dining.

School cafeteria chef year-end summary 3

The chef's work involves everyone's food and drink and some other specific issues, is considered to be "out of work. In this case, I did not do a lot of work but not recognized and regret, but to do their best to improve the service. Strengthen all aspects of management, and continue to create good conditions of service for all of us, to gradually move towards standardized management and quality service work has laid a good foundation. I have done a lot of work in changing the mode, transforming the service attitude and improving the service quality at the same time of grasping the various management. I always adhere to the people-oriented service concept, to take a variety of services, as far as possible, to provide convenience for everyone, so that everyone in the cafeteria dining as if back to the "home" feeling, in order to then be able to better complete the work of the new year, I summarized the work of the previous year.

First, strengthen the theory and business learning, and constantly improve their overall quality

I attach importance to strengthening the theory and business knowledge learning, in the work, adhere to the work while learning, and constantly improve their overall quality level.

First, seriously study the work of business knowledge, focusing on the study of dietary cooking and improve the quality of food methods of research.

The second is to seriously study the knowledge, combined with the actual characteristics of their work, the use of free time, selective learning, through learning, and further enhance the awareness of party members and the concept of service to the people.

Second, work hard, complete the work on time

In the past year, I set up and enhance the idea of serving the people. On time to and from work, to ensure that meals on time, to comply with labor discipline and all the rules and regulations of the canteen, to obey the work deployment, care for collective property, do a good job of collective and personal hygiene, and strive to complete their work. The quality of food is the core competitiveness of the chef to survive and develop, so in the dietary cooking, I work strictly according to the food operating procedures to ensure safety and hygiene. To do the production of staple foods, in line with the quality requirements, uniform size, mastery of the fire. Side dishes should be picked, washed clean, cut vegetables carefully, dices, blocks, silk clear. Dishes beautiful, colorful and nice, stir-fried vegetables taste, salty and light, while I also listen carefully to the views of the dining staff, summarize the shortcomings, and in the next cooking in a timely manner to improve. In the service, I do high quality, high efficiency, to the dining staff attitude and kind, talk and gas. Do not speak foul language, do not swear, unity, good food work.

On food hygiene. I strictly abide by the canteen health system, strict implementation of the "Food Hygiene Law", to prevent "disease enters by the mouth", to prevent food contamination and harmful substances on the hazards of the dining staff, to protect the health of all. Finished products are stored in "four segregation"; raw and cooked segregation; finished and semi-finished products segregation; food and sundries, drugs segregation; food and natural ice segregation. Personal hygiene to do diligent hand washing, nail clipping; diligent bathing, haircutting; diligent change of work clothes. Place food cabinets, shelves always keep clean, no mold, rodent stains. Every day regularly rinse the operating room stove and ground, wipe the restaurant floor and tables and chairs, strictly to ensure that the operating room floor, doors and windows, as well as the surrounding environmental health.

The work undertaken by the canteen is fragmented and complicated, but each task is closely related to the overall work of the company and the personal interests of the staff. In order not to affect the normal operation of the work, I am able to obey the arrangements of the leadership, without preconditions, go all out to do a good job in the cafeteria. In the work I am diligent, conscientious, responsible, hard-working, and actively fulfill their job responsibilities. Looking forward to the new year I will be more times the effort and greater enthusiasm strictly under the guidance of the leadership to complete their own work.

Nevertheless, looking back at the past year, I still have many shortcomings: service consciousness is not strong, and sometimes there are not well thought out, the service does not place; sometimes due to the haste and individual employees have a conflict of opinion; saving consciousness is not strong enough and so on.

Looking ahead to the new year I will redouble my efforts and greater enthusiasm strictly under the guidance of the leadership to try to correct the shortcomings, overcome the difficulties, make up for the shortcomings, and do their own work.

School cafeteria chef year-end summary 4

Looking back at the past every day, I as a chef of the Ministry of Logistics, y responsible for the heavy work pressure. Because the quality of the work I am engaged in, it is likely to affect the physical and mental health of all workers, so in order to build on the strengths and avoid the weaknesses of the future work can do better, I summarize the year's work as follows:

First, in the positioning of the dishes

In accordance with the hotel's overall strategic planning to develop the planning of the dishes, according to the restaurant dishes operating conditions and market customer surveys, to continue to develop the dishes, and to develop the dishes. The situation and market customer surveys, to constantly improve and enhance the product image. According to the consumption of the hotel group meeting, zero point casual guests, banquet reception, the needs of the three major consumer groups, to enrich the product, so that it can gradually form a set of targeted stylized products. So that the product in the development of change in the establishment of their own brand.

Second, the management

People-oriented, I combined with the actual situation of the staff to strengthen the quality of education, every day on the staff to carry out targeted culinary training, and often motivate them to work as their own business. After efforts, the overall quality of staff to improve, such as focusing on instrumentation, comply with kitchen rules and regulations, etc.; some employees even began to think of their own new recipes. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Three, quality

The quality of food is the core competitiveness of the cafeteria to survive and develop. As the head chef, I strictly control the quality. We have made a feeding standards and production procedures for each dish, cooking in strict accordance with the standard implementation, to ensure that each dish color, aroma, taste and stability; we also listen carefully to the staff of the front office and guest feedback, summarize the daily output problems, and in the daily meeting in a timely manner to improve the shortcomings; we also often update the menu, brainstorming, think of ways to change the pattern, to ensure that repeat business each time you can taste the new taste.

Four, health

Strictly implement the "Food Hygiene and Safety Law", seriously grasp the food hygiene and safety work, put a good food processing of all aspects. According to the regulations, each employee must be responsible for their own sanitation area, at the same time, by me to carry out occasional inspections; secondly, the provisions of the food ingredients must be categorized and stored, handled separately, the kitchen utensils must also be stored in a fixed location; in addition, the kitchen, fresh cupboards, freezers and other raw material storage places are also carried out on a regular basis, the temperature and humidity measurements. We utilize all available forces to ensure food hygiene and safety and to prevent customers from food poisoning and unnecessary consequences.

Fifth, in the acceptance and use of raw materials

To do a strict quality control of raw materials, improve the use of raw materials, and strive to maximize the benefits to customers.

School cafeteria chef year-end summary 5

Time flies, 20xx year will soon be over, looking back on the past year, a thousand feelings - this is my xth time to write the position of the annual work summary. This year, the whole xx market prices are rising rapidly, personnel costs at the same time also rising, in the group's strong management training and everyone's *** with efforts, the same period of work than in previous years has improved. Now the main work is summarized as follows:

First, the kitchen management

1.20xx year kitchen cough barium scalping R Huaiqian x store and xx store sous-chef transfer, the other is the preparation of the xx store in August, the personnel of the integrated adjustment of the old to bring the new, the xx store on the Shishi supervisor to transfer to the xx, and the new addition of a xx supervisor, the other departmental supervisors are 20xx year brought into the xx store. The other time is the August preparation of xx store in the old to bring new, xx store on the sh supervisor transfer xx, and a new xx supervisor, other departmental supervisors are brought into the xx supervisor in 20xx.

2. Kitchen at the beginning of the year for each department to do a set of departments as a unit of self-examination of the work of the signature process, so that the original preparation work is not complete all make up, the kitchen has been significantly improved.

3. 20xx year Jianyi store with direct marketing method per person to eat fish to send fish, so that the store boiled fish in the original basis of the water flow up to x million yuan a month, made a historic breakthrough, while boiled fish gross profit has been controlled between 76% ~ 78%.

4. Kitchen this year, the use of one-minute positioning method of management, the kitchen refrigerator and all the goods positioning processing, xx store and xx store in my influence has achieved good results.

Store new opening preparations for the exchange and comprehensive management training. Kitchen actively participate and learn to implement, especially on the kitchen logistics difficult to manage the efforts of the staff dormitory was standardized and achieved good results, no one does not praise the kitchen dormitory hygiene and cleanliness.

6. Learned the process of learning, through the kitchen themselves feel the bottom of the exam three times, the store organization twice, the group once, the theory into practice.

7. This year's price increases are too large, such as the kitchen dried chili peppers originally x yuan more than / catty up to x yuan / catty, peppercorns have also risen to x yuan / catty, after the kitchen focus on adjusting the gross profit of boiled fish has no impact.

Second, the kitchen problems

1. Due to the aging of the equipment this year, cold storage, pumping aging, maintenance and management on the cost of a lot of money, indicating that our kitchen still need to enhance the work consciousness.

2. How to do the ideological work of employees still need to summarize the learning.

3. In the kitchen to strengthen the learning atmosphere is not enough.

4. In the strengthening of the kitchen to prevent the loss of workers in the work is not perfect.

Third, the next year's vision and work arrangements

1. Through the study of re-engineering, training and management team.

2. Effective monitoring and guidance to the kitchen, strictly according to the standard to improve execution.

3. Through specialized training and management, the chef's technical force to carry out a reasonable reserve, the reasonable introduction of new dishes.

4. Safe maintenance of the kitchen environment, hygiene, equipment, while controlling costs and expenses.

5. To implement the monthly work plan and daily work log.

6. Communication - control yourself, control people, control the team.

The new year means a new starting point, new opportunities, new challenges, I am determined to continue to work hard to open a new situation.

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