At the end of the year, the hotel chef makes a summary of this year's work. This article is a model essay for the hotel chef's year-end summary for your reference only.

Hotel Chef's year-end summary essay 1:

With the celebration of Christmas and the coming of New Year's Day, the bell of _ _ is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on _ _ _, under the guidance of leaders and with the support of colleagues, as a chef, I always insisted on setting an example, working in the front line of production, demanding every employee, and strictly managing them in all aspects, from weekly regular meetings to teaching cooking and instilling many new elements and catering knowledge in today's catering many times a month. Thanks to my hard work and everyone's hard work, we can do what we can do today. Guests who come to our hotel for dinner provide exquisite dishes and excellent service. The specific work in the past year is summarized as follows:

1. Food safety

Food safety is the top priority in kitchen work, in order to handle all aspects of food processing well and ensure safe production. I divided each employee in the kitchen into health responsibility areas, and asked them to be responsible for their own health areas, food raw materials, storage containers, etc., and food inspectors and I conducted irregular inspections.

Secondly, strengthen the supervision of classified management of food raw materials. Import and export of food raw materials; Classify and manage kitchen utensils in a fixed position, and stick adhesive tapes to locate them; Clean the kitchen, fresh-keeping cabinet, freezer and other raw material storage places regularly, and measure the temperature and humidity regularly.

thirdly, in the active season of bacteria breeding, the food inspector of the food and beverage department is invited to train the kitchen staff regularly, from the use of test paper to the standard methods of disinfection, from standardized hand washing to the popularization of food safety knowledge, which makes everyone have a deeper understanding of food safety and improves the awareness of full participation in food safety.

II. Operation

Under the guidance of leaders, I made a more reasonable business plan. For example, according to the characteristics of seasonal raw material supply, Heyuan Restaurant offers spring, summer, autumn and winter food saving, as well as some special dishes and innovative dishes. For example, in view of the fact that the prices of all raw materials in the market are rising, but the sales prices of dishes have to maintain the original prices, we have carefully researched and developed and used ordinary raw materials to make excellent, fragrant, delicious and stylish low-priced dishes. For example, the monthly sales of stone pots, fungus and cabbage have repeatedly topped the list.

The coffee shop is also aiming at the rising prices of all raw materials in the market, making popular banana bags from the bananas left over from the buffet, and so on. There are also staff meals to provide services for employees, and many healthy foods with meat and vegetables are also introduced when the raw materials in the market are rising.

III. Management

I strengthen quality education in combination with the actual situation of employees. No matter how busy I am every month, I will take time out for targeted cooking training, and often encourage them to watch more, learn more and remember more in their daily work, so as to give full play to everyone's greatest potential in important jobs in the future. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance and observing kitchen rules and regulations. Now we have formed a harmonious, high-quality, efficient and innovative team. Once some employees didn't understand our strict management. I remember an employee's kitchen worker came to me and said that we were just cooking for employees. Is it necessary to cut shredded potatoes so well? At that time, I clearly told him that it was necessary and told him the truth. First of all, from your own point of view, you should strictly lay a good foundation in knife work, so that you can make greater progress in cooking in the future, and you can let employees eat delicious cocoa meals every day, so that employees will feel at home. Looking back now, this strict requirement has not been in vain. What we have seen so far is a good team of chefs.

iv. product control

the quality of dishes is the core competitiveness of the restaurant for its survival and development. As a chef, I strictly control the quality. We have made a feeding standard and a production procedure list for each dish, and strictly follow the standard when cooking to ensure the stability of color, fragrance, taste, meaning and shape of each dish; We also listened carefully to the feedback from employees, front office attendants and guests, summed up the daily production problems, and timely improved the deficiencies in the daily regular meeting; At the same time, we also modify the standard menu of buffet and table meal in a targeted way, so that regular customers who come to eat can enjoy new dishes with different tastes. After completing the above work, under the guidance of the Food and Beverage Department, I will reorganize and develop the new menu with photos in Heyuan Restaurant next year to ensure that it reflects the business characteristics of constantly absorbing many new elements of today's catering industry, so as to form our unique catering brand in Zhongguan New Garden and ensure that repeat customers can taste new flavors of food every time.

V. Cost

Under the condition of ensuring the quality of products, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, if you often go to the market to make inquiries, you can make a more accurate price list of raw materials, bring back a lot of raw materials every inquiry to reduce costs, keep abreast of the inventory situation at all times, resolutely implement the principle of first-in first-out, and sell raw materials that have been in stock for a long time as soon as possible; Develop cost-free dishes and make the remaining raw materials of the main course into set dishes to reduce the cost; Let every chef know the unit price of raw materials he uses, and estimate the value of raw materials every day, so that the cost control will be implemented on every chef, and as soon as the monthly cost rate comes out, they will be informed whether it is high or low every month, so that all kitchen chefs are concerned about the cost, so as to maximize the benefits.

VI. Gains and Losses

In the past year, I have been in charge of chefs and cooks in three kitchens at the same time. In the case of more meals from May to October, due to the shortage of staff in our three kitchens, during this period, all of us worked overtime and successfully completed major reception tasks again and again with our own hard work and sweat. Thanks to our unremitting efforts and the brand of Garden Restaurant, it was recognized by school leaders, hotel leaders and customers. In addition, two employees in our kitchen were honored to have the opportunity to go out and study senior nutrition caterers this year, and obtained the certificate issued by the Ministry of Labor and Social Security, which laid a solid foundation for our future nutrition catering.

Personally, although I lost a lot of rest, even my family didn't spend a good time with them when they came to Beijing for two or three months, but my efforts earned me a lot of progress in Zhongguan New Garden and the recognition of my work by the leaders, which I think is worthwhile. Because we don't have many high-end dishes in the operating characteristics of Heyuan Restaurant now, I have never given up learning new cooking skills for me who love cooking and new cooking skills. In today's era of rapid development of catering, from the earliest eight cuisines to today's fusion cuisine and advanced foreign molecular cooking skills and this year's most popular China artistic conception cuisine, you may not be familiar with artistic conception cuisine. Let me briefly introduce it to you. Artistic conception cuisine is based on dishes, using freehand brushwork techniques of China painting and assembling China bonsai. In September this year, I also got the opportunity to learn China's artistic conception dishes. The short study period benefited me a lot. After the study, when we met an important reception, I also used some of them to give the guests who came to dinner a brand-new enjoyment of sight, smell, touch and taste. While the guests are enjoying it, I think I will pass on what I have learned to my chef team, so that everyone can have greater development here.

to sum up, in this year, through the concerted efforts of the team, we have achieved remarkable results in kitchen management; Good achievements have been made in dish innovation, dish quality, cost control and staff quality improvement. Of course, we still have some shortcomings, such as operating income, which we are most concerned about. We need to develop more inexpensive delicacies to attract customers and maximize annual income, so as to achieve the effect of increasing hotel income. From this perspective, I deeply feel the challenge and innovation of shouldering the work. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and cook more exquisite dishes.

when we bid farewell to the old year and welcome the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of _ _ _, at the same time, we should improve our working ideas, inspect new dishes and speed up the innovation of dishes, so as to seek to create better economic and social benefits in _ _ _. At the same time, I believe that with the guidance and help of leaders and everyone, our team will be able to seize the opportunity, meet the challenge and move towards a fruitful _ _!

Hotel Chef's Year-end Summary Part II:

I officially went to work in Yuebao Hotel in October _ _ _, which was the most tense period of hotel preparation. Everything in the kitchen of the catering department was blank, such as how to purchase equipment, how to collect enough raw materials, how to check, market promotion and product positioning, rules and regulations, and the formulation of various daily bills. In view of the above problems, I made a preliminary plan based on my past experience. On the one hand, I searched for information, got involved in the front line of the market, seized first-hand materials and made a purchasing plan; On the other hand, according to the actual situation of the surrounding market, the positioning of dishes is initially determined and recipes are formulated. Strive for accurate positioning, which can lay the foundation for the next operation.

Yuebao Hotel started its trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superiors, the kitchen of the catering department constantly improved its dishes according to the requirements of the guests, so as to make the dishes more suitable for the market.

since the trial operation, the reception targets include group meetings, wedding banquets, banquet receptions of various specifications and zero-point guests (mainly in late February). The revenue reached more than 1.9 million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as: the positioning of dishes is not accurate, and the design of dishes is not determined according to the requirements of guests. With a variety of problems and efforts to change the determination to enhance product image ushered in a new year. The work plan for _ _ _ is now reported as follows:

1. With regard to the positioning of dishes, we will develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the operating conditions of restaurants and market customer surveys. According to the needs of group meetings, individual guests, banquet reception and three major consumer groups who come to the hotel for consumption, we will continuously enrich the products and gradually form a group of targeted and stylized products. Make the product establish its own brand in the development and change.

second, in the kitchen administration, we should systematically integrate the core competitiveness, improve the management level by standardization, improve the market competitiveness by modern information means, and guide the kitchen administration with the goal of efficiency.

third, in terms of personnel, we should conduct professional skills assessment, eliminate the fittest, and adopt the methods of "please come in and go out" and regular training to improve personnel's business skills and professionalism. On the premise of combining reality, further improve various rules and regulations in the kitchen.

fourthly, the four-level control system is adopted for the production of dishes, and the one-level control system is negative, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return if there is any problem. Otherwise, everyone has to bear the corresponding responsibility.

5. in the acceptance and use of raw materials, we should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.

VI. Strictly implement the Food Hygiene Law in terms of food hygiene and fire safety

. Do a good job in kitchen hygiene and safety.

Strictly implement standard operating procedures, prevent all kinds of accidents, ensure safety in production, and keep the alarm ringing!

Hotel Chef's year-end summary essay III:

With the pace of the clock, _ _ years will soon pass. Looking back on the past year, I would like to thank all the leaders for their guidance and help in my work and my colleagues for their support. I will definitely set an example in my future work, be strict with myself, do my job well, make up for the shortcomings in my work and improve my skills and service level.

The work of the hotel kitchen involves some specific issues such as people's eating and drinking, and it is regarded as a thankless job. In this case, I don't regret that although I have done a lot of work, I can't get everyone's approval, but I do my best to do a good job in various services. Strengthen all aspects of management, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, I have also done a lot of work in changing the mode, changing the service attitude and improving the service quality. I always adhere to the people-oriented service concept, adopt various service methods, and try my best to provide convenience for everyone, so that everyone can feel at home when dining in the hotel kitchen. In order to better complete my job in the new year, I summarized my work in the previous year.

1. Strengthen theoretical and professional study, and constantly improve their comprehensive quality.

I attach importance to the study of theory and business knowledge. In my work, I insist on studying while working, and constantly improve my comprehensive quality. First, seriously study the knowledge of work and business, focusing on the study of food cooking and methods to improve food quality. Second, study knowledge seriously, combine with the actual characteristics of my work, and use my spare time to study selectively, so as to further enhance party member consciousness and the concept of serving the people.

second, work hard and finish the task on time.

in the past year, I have established and strengthened the idea of serving the people. Go to work on time, ensure that meals are served on time, abide by labor discipline and all rules and regulations of the hotel kitchen, obey work deployment, take good care of collective property, do a good job in collective and personal hygiene, and strive to complete their duties. The quality of dishes is the core competitiveness of the chef's survival and development, so in food cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is even, and master the temperature. Non-staple food should be picked, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the color is beautiful, the stir-fried dishes are delicious, and the salt is moderate. At the same time, I also listen carefully to the opinions of the diners, sum up the shortcomings, and improve them in time in the next cooking. In terms of service, I am high-quality and efficient, and I am kind to the diners and speak kindly. Don't swear, don't swear, unite as one, and do a good job in food.

in food hygiene. I strictly abide by the hotel kitchen hygiene system, strictly implement the Food Hygiene Law, prevent "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and protect everyone's health. The storage of finished products is subject to "four isolation"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is isolated from natural ice. Personal hygiene should be diligent in washing hands and cutting nails; Take a bath and have a haircut frequently; Change your work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks. Wash the cooking stoves and floors of the operation room regularly every day, carefully wipe the floors, tables and chairs of the dining room, and strictly ensure the sanitation of the floors, doors and windows of the operation room and the surrounding environment.

The tasks undertaken by the hotel kitchen are fragmentary and complicated, but each task is related to the overall work and staff of the company.