Kitchen Department Work Summary Sample (General 5)

Inadvertently, the work has come to an end, this is a precious working time, we have gained a lot, do a good job of sorting out and write a work summary. Then you have understood the work summary? The following is my collection of kitchen department work summary sample (generic 5), for reference only, welcome to read.

Kitchen Department work summary 1

Time flow, XX year will soon be over, in a flash xx hotel has been running under our efforts for three months. Here, our catering kitchen department has grown a lot and gained a lot. Here we have our mentors and friends, a competent, progressive team, but also has an unlimited broad development platform. It allows us to feel the warmth of a big family, but also allows us to realize our ideals and goals. Now my summary is as follows:

First, the work of feelings:

In the new environment, the organization of a team of ideal upward mobility, came to Rongfeng Lijing Hotel we also began a new journey. All members of our kitchen department in the actual work, always strict requirements for themselves, to be careful. After stepping into the new environment, after three months of hard work, so that we have a greater challenge to this job.

1, since the preparation, the overall atmosphere is good, obedience to a strong sense of consciousness, we are more serious about the work, attentive, active, more confident;

2, we carefully shaped a good working environment, in the work we learned how to divide utensils utensils in place, the warehouse in and out of the program, the handling process of the procurement acceptance as well as the supervision of the dish program process.

Second, 20xx years ago, the work plan:

1, in January to prepare the kitchen items for the New Year's preparation;

2, after the New Year's staff work arrangements;

3, to improve the efficiency of the staff, technical skills, the quality of the requirements;

4, in-depth in all aspects, See more, think more, perfect the details and the previous work is not completed;

5, to create a more united and harmonious team, so that the team's ideals are given full play to strengthen the communication and learning to deal with people in the world.

Third, a new year of new planning

1, dishes

1), product innovation: First of all, we must have a good mind to learn, go out and learn more, ask more to learn, timely understanding of the local and foreign market dynamics, to strengthen the communication with the procurement of raw materials and innovative attempts to the market, and strengthen the chef! Communication between, complement each other's strengths and weaknesses, and constantly enrich themselves;

2), the quality of food: strict quality control, the quality of raw materials, pay attention to the use of food safety, in the color, aroma, taste, type of careful study of each of the dishes to the guests on the countertop to do the best possible, the dish with the dishes, portion sizes, temperatures strict control, to eliminate the appearance of foreign objects, debris.

2, kitchen equipment layout principles

1), in line with the fire health environmental requirements

a. Food and utensils production, storage should be done to separate the raw and cooked, dirty and clean separate, hot and cold separate;

b. Fuel oil, gas pressure regulator, switching station and the operating area is separated, and equipped with appropriate fire fighting facilities;

c. Above 300 ℃ pipeline and flammable rough distance ≥ 0.5m;

d. Without purification treatment of fume exhaust must be higher than the highest nearby buildings 0.5m.

2), should make full use of the original devices, facilities, topography, so that the sub-districts have a reasonable amount of space, open views, aisles and easy to manage.

3), should fully understand the user's established dishes, all arrangements, arrangements are based on this.

Looking ahead to the new year, our kitchen department will work harder to serve customers with greater enthusiasm, I believe that under the guidance of the leadership we will create another brilliant.

Summary of the work of the kitchen department 2

Dear leaders and colleagues:

Good afternoon everyone!

It is an honor to be here on behalf of the catering department and the garden theme restaurant kitchen team to share with you the harvest and joy of 20xx. Here, I report to you from four aspects:

First, to strengthen the awareness of food safety, cost control and market competition, in the first year of trial operation to turn a loss into a profit.

Second, increase training, standardize the main and auxiliary ingredients of the dish recipe, continuous innovation and research and development of new dishes, to gradually build and lay the foundation for the garden restaurant brand.

A year in the business process, we are facing the biggest difficulties is the staff team is not stable, mobility. Especially from May to November is the busiest restaurant is also the biggest chef flow time, which brings a lot of pressure and challenges to the kitchen work. In order to stabilize the quality of dishes and provide guests with quality service, we have taken the following approaches:

1. staff through the use. We will and the garden kitchen, cafe kitchen, and even the staff meal kitchen chef through the use, as well as make full use of the park to give the overtime policy, and strive to overcome the shortage of staff and other difficulties, and successfully complete the task of hospitality again and again.

2. Increase training efforts. This year, the kitchen **** training 56 times, so that the new employees can be more quickly competent position. In this regard, as the head chef, I am duty-bound, physically, in line with the principle of passing on, on the one hand, the use of the mouth of the meal in the actual work of the word; on the other hand, the use of after-dinner time for training, will be their own craft to pass on to all of us, but also will be the new learning to the Chinese mood of the dish practices to the chef training, so as to cultivate and stabilize some of the potential of the chef.

3. Standardize the recipe of main and auxiliary ingredients of the dishes, so that the quality and taste of the dishes in the restaurant will not be affected by the departure of some chefs.

Third, adhere to the kitchen and restaurant close cooperation. Team spirit of mutual assistance, create a harmonious restaurant, *** win good results.

A good restaurant brand requires close cooperation between the restaurant and the kitchen. Over the past year, our restaurant kitchen close cooperation, integration. Kitchen research and development of new dishes, we first in the restaurant waiters in the explanation and training, so that they understand the characteristics of the dishes, flavors and nutritional knowledge, in order to facilitate the restaurant manager, foreman and waiter to guests to promote; such as guests have feedback, we adjust in a timely manner in order to achieve guest satisfaction, and to recruit repeat customers. Especially in large-scale catering reception services, our restaurants, kitchens, close coordination, cooperation, mutual complementary stage, in the shortage of personnel, facilities and equipment in the case of limited conditions, many times to successfully complete the reception task. There seems to be a simple but not simple dishwashing work, a good dish without clean and sanitary utensils is not on the table, so like the barrel effect, we are missing one, here we are to the restaurant all the staff and other sister departments to express our gratitude to your work and support, only with the guests inside and outside of the school and the garden restaurant brand recognition and praise.

Fourth, not afraid of difficulties, rise to the occasion, the department up and down the concerted efforts, the successful completion of the various large-scale team services and the school's important reception work.

Dear colleagues, and the garden restaurant brand is like a newborn baby, but also need our careful care and nurture, in this, to create a skilled, down-to-earth and innovative learning chef team is the top priority. At the same time, we also feel honored and proud, we are proud to be able to contribute to the development of Zhongguancunxin Park with Hoyuan Restaurant as a small platform, and we are proud to be able to serve the conference center and Peking University with Zhongguancunxin Park as a big platform. On the occasion of the old year and the new year, on behalf of the kitchen of He Yuan Restaurant, I would like to thank the other brother teams of the department for their support and help, and on behalf of the Food and Beverage Department, I would like to thank the leaders of the park and the various departments and offices for their guidance, support and help for the catering work and the development of catering brand of Zhongguancunxin Park. I hope that we *** with the same efforts, in the upcoming 20xx year *** create a good result.

Thank you all!

Kitchen Department Summary 3

20xx in the busy work quietly flew by, inventory 20xx, for me is meaningful, valuable and rewarding year, I am honored in the first quarter of the restaurant was awarded the honor of the harmonious restaurant, then always caution themselves, spurring on our team, the honor is not only a recognition for us, but more importantly, a responsibility, it is the responsibility of the staff, the company's responsibility for themselves, the staff, the company's responsibility for their own. The company's responsibility to its own, only shoulder this responsibility, we are qualified to lead our workforce, only worthy of the company to give us the responsibility of management. From xx years into xx and the company since, step by step over, inseparable from the leadership of the help of colleagues' support and the cooperation of employees.

Now this year's work is summarized as follows:

1, personnel maintenance xx September 18, took over the R & D Park restaurant in the time, when the old staff of 22 people, more than a year has passed, and now leave the old staff is still 12 people, the old staff stabilization rate of 54.5%, to train the front office foreman, a western food chef, a cook, a cashier, a cook, a cook, a cook, a cook, a cook, a cook, a cook, a cook, a cook, a cook, a cook, a cook, a cook, a cook, a cook, and a cook. A cook, a cashier, because of the existence of such a group of backbone force, so that our restaurant has withstood the test and challenge again and again, the number of customers dining is constantly being refreshed, the business data also doubled the growth.

2, the quality of dishes in the first half of the kitchen staff is not fixed, coupled with the departure of the Western chef, once caused by the decline in the quality of dishes, burnt and burnt phenomenon is more serious, the two operational assessment were put forward to rectify the views, so that we feel a great deal of pressure, and after efforts to coordinate the head chef on-site operation, the guidance of the hands, and finally control the decline in the quality of the dishes to regain the trust of the customers. The customer's trust.

3, the quality of service because our restaurant is part of the internal canteen nature of the restaurant, dining staff time period is concentrated, the peak period of unprecedented pressure, coupled with the staff basically belongs to the more than 35 years old aunts in the operation, relatively speaking, for the dish table 7 steps, the cash register 4 steps to master is not very good, but we make sure to do to the customer to ask questions and answer them. Friendly attitude.

4, safety production throughout the year, it is worthwhile to be happy that the restaurant did not have a security incident, which can not be separated from the repeated requests of the higher leadership and attention, but also fully reflects the staff's self-preparedness awareness is relatively strong.

5, food safety because of the special nature of the dining group, the concentration of people, covering a wide area, in order to prevent food safety accidents. We set up a timely food safety self-examination team, store manager is fully responsible for the gatekeeper system, the head chef kitchen is fully responsible for the gatekeeper system, foreman sales is fully responsible for the gatekeeper system. The financial evidence storage gatekeeper responsible system, so that the responsibility is clear. Exhaustive to the person. At the same time, the establishment of the dish sampling mechanism, every day, a person responsible for sampling, a person responsible for tracking, store manager inspection and supervision, to ensure that all food safety accidents.

A year to receive, the size of the meal *** counted more than ten times. Timely, accurate, smooth completion of the meal reception work, to all levels of leadership left a good impression. At the same time to ensure that the staff of the normal meal.

In the arrangement of the menu:

1, first of all, most of the students' dietary habits to do in mind, there is a plan to develop a daily menu, because the cafeteria dining more people can not be 100% to achieve the satisfaction of all people, but can ensure that more than 80% of the personnel satisfied.

2, students like the dishes, without increasing the cost of the premise, you can purchase a little more, the use of more expensive dishes and the general price of the dishes reasonably collocation, to do the same dishes a month at most two times. Fresh vegetables can also be guaranteed once a week.

3, the rational use of dishes for a variety of purposes, do not waste any of the dishes, such as stewed radish, radish skin and radish can be made into pickles, cabbage gangs do not like to eat, but made into a pickle students like to eat; pickles in addition to cold, but also back to the pot, but also a very good dish with rice; celery leaves can be cold and can be sautéed with carrots; the richness of the staff's dishes, but also costs will be reduced. At the same time the cost comes down.

4, in terms of cost savings: the cafeteria has always insisted that the fat and lean meat separate open. Fatty meat can be used to refine the oil fried vegetables, can also be placed in the dishes fried together. This not only saves the frying oil, but also allows employees to feel the fat meat is not greasy.

Dining:

We do not stay in the students can only eat that generalized level, but strictly in accordance with the requirements of the leadership in the service attitude and the quality of the meal to make more efforts. Now, the student cafeteria three meals a day supply, each meal in addition to rice, steamed buns, but also increased the buns, cakes, rolls, early morning also increased the doughnuts, soybean milk, and every day to adhere to each meal for the staff to prepare small dishes, soups, porridge, and adhere to the average of January to eat a dumpling. Daily recipes and recipes, to be published, easy to accept everyone's supervision.

In the procurement and management of dishes:

1, strict control of the procurement of food such as pass, try not to purchase easy to mold and produce toxins in the dishes, such as: seasonal beans, mushrooms, etc..

2, scientific and rational storage of food, food storage places are prohibited to store toxic, harmful substances and personal life items.

Cafeteria hygiene is the source of hidden danger, the birthplace. In health management, we adhere to the weekly work meeting, so that alarm bells ringing, to enhance the workers' awareness of the danger, as far as possible to nip in the bud;

Future work intends to:

First, we must further understand the importance of doing a good job in the canteen service work and the necessity of the work. In the ideological understanding to deepen and improve, and the ideological understanding into concrete action, by all means, to create good conditions, and further to do a good job of the staff canteen, in order to facilitate the cadres and workers to eat.

Second, we must continue to strengthen the management of the cafeteria service work on grade.

Third, actively responsible for food safety and hygiene work. The management of the cafeteria management work, the most fundamental work requirements is to the majority of cadres and workers are responsible for the life and health of the safety.

Therefore, we must conscientiously implement the "Food Sanitation Law", to strengthen the management of food hygiene management and the life of the integrated service management according to law as a top priority, included in the important management agenda, and to do the responsibility of the person, grasp and grasp the results. Under the direct care and guidance of the leadership, through the diligent efforts of all the staff of the cafeteria, cafeteria food quality, color varieties, hygiene, equipment, the normal use of the efficiency of a fundamental change.

Nevertheless, due to my limited level, there are many work to do not enough, there are still some gaps in the management of the cafeteria is not proficient enough, which also confirms my lack of management in the cafeteria, I will be in the next step in the work of the increased efforts of their own management and quality of learning, planning a good work program and so on. At the same time, our cafeteria against the health requirements, but also to further improve the construction of hardware and software, food purchases, the loss of goods to control, to ensure that workers eat inexpensive and assured food. I y feel that the management of the cafeteria is a long-term, meticulous, hard work, only serious, down-to-earth work, in order to ensure quality and quantity, foolproof.

In short, the work of the canteen is gradually stepping into the normalization, formalization, quality, canteen staff are also making efforts to gradually form a love, dedication, pragmatism, dedication and cooperation of the team, *** with the development of the project cause and silent dedication.

Summary of the work of the kitchen department 4

Time flies, a school year has passed, as the top priority in the logistics work, the cafeteria 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 a unit of the cafeteria is also very important. As the administrator should be more for the workers' 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 is summarized as follows:

First, as a collective canteen, 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 the unqualified person is not on the job. Secondly, from time to time, the staff of ideological education, implementation of the requirements of the Food Sanitation Law and so on. 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 table to do with the use of clean, 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, the first inventory handover of inventory goods, every day I personally down to the kitchen and he (she) they work together, communication, the work of the cafeteria in terms of the needs and shortcomings of a detailed understanding of the current status quo deficiencies in a timely manner to improve. 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 has a dirty, messy, poor bad impression. In order to adjust the staff's mentality in time to change the current situation, I personally to the kitchen to take the lead with them will be the ceiling, walls, stove, steamer, ground, and storage, etc., all carried out a major cleanup. This cleanup 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.

October is the harvest season, but also the fall of the food market. In order to make the cafeteria cost reduction, purchased a large number of winter storage vegetables, such as: radish, cabbage, potatoes, scallions, etc., and pickled cabbage and a variety of pickles. So that employees can also eat a variety of food in winter.

Third, it is also very important to hold the food purchase. 100 people need to go out and purchase a variety of food, such as: meat, vegetables, eggs, main and 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.

Due to my limited level, the management of the cafeteria is not proficient enough, there are many work to do not enough. I will increase my efforts in the next work on their own management and quality learning. At the same time, the procurement of food, goods loss control, to ensure that workers eat cheap and assured food.

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

Kitchen Department Summary 5

Classroom and kitchen is the two major positions of kindergarten management, the kitchen is not good, directly related to the health of teachers and students, especially the healthy growth of young children, directly affecting the social image of kindergartens, therefore, to further strengthen the quality of kitchen staff, improve the quality of service, improve the level of management, and improve the overall taste, and strive to make the kitchen into the parents feel at ease, young children are happy with the cafeteria.

The kitchen is a very good place to work.

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 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, to strengthen the health work, regular disinfection of 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.

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