Work summaries, year-end summaries, half-year summaries and quarterly summaries are the most common and versatile. Summarization is a kind of application writing, which is a rational reflection on the work that has been done. This time I have compiled "2022 Food and Beverage Department Head Chef Work Summary and Plan PPT Text Material" for you to read and refer to.

2022 Food and Beverage Department chef head work summary and plan PPT text material Daquan (a)

Looking back on every day of the past, I as a cook in the canteen, I feel y responsible for the heavy pressure of work. 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 be done better, I summarize the work of the year 20__ as follows.

1, in the positioning of the dishes, in accordance with the hotel's overall strategic planning to develop and plan the dishes, according to the restaurant dishes operating conditions 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 group of targeted stylized products. So that the product in the development of changes in the establishment of their own brands.

2, 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, compliance 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.

3, quality: the quality of dishes is the canteen to survive and develop the core competitiveness. As the head chef, I strictly control the quality. We have made a cast standard and production procedures for each dish, cooking in strict accordance with the standard implementation, to ensure that the color, aroma and taste of each dish is stable; we also carefully listen to the staff of the front office and guest feedback, summarize the daily output problems, and improve the shortcomings in a timely manner in the daily meeting; 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.

4, health: strict implementation of the "Food Hygiene and Safety Law", and seriously grasp the food hygiene and safety work, put a good food processing of all aspects. As a rule, each employee must be responsible for their own health 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, 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 use all the power available to ensure food hygiene and safety, to prevent customers from food poisoning, resulting in unnecessary consequences.

5, in the acceptance and use of raw materials, to strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to put the ` benefit to customers.

2022 Food and Beverage Department, head chef work summary and plan PPT text material (two)

20__ year has become history, in this past year, thank you for all the leadership of my work guidance, thank you to the majority of my colleagues for their support of my work, as head chef I will certainly adhere to the work in the future to set a good example, and strict requirements for their own, with the leadership of our team for the guests to provide services, and to make up for the deficiencies we found, the following. At the same time to make up for the shortcomings we found, the following summary of their own work:

First, the ideological aspects of the staff

1, the current Ministry of the kitchen workers have no ideological fluctuations.

2, the leadership of the second wage increase this year, we are very satisfied, and promote the work of the workers at the same time also stabilized the loss of employees.

3, most employees believe that their ability to get full play that the job is suitable for them.

Second, personnel management

1, professional skills assessment, the survival of the fittest, the use of invitations to go out and regular training to improve the staff's business skills and professionalism. In conjunction with the actual premise, to further improve the kitchen within the various rules and regulations.

2, this year, the kitchen workers have made a number of adjustments, adjust the principle of the old with the new and flexible, in order to improve the skills of the kitchen workers shall prevail.

Third, the quality of dishes

The use of four levels of the gatekeeper system, a negative system, that is, the food chef gatekeeper, stove chef gatekeeper, playing harsh gatekeeper, the waiter gatekeeper, a gate found to be problematic, all have the right to return. Otherwise, they have to bear the corresponding responsibility for the development of the operation of the dish process and feeding standards and implementation.

Fourth, the cost

1, master inventory implementation of the first-in-first-out principle.

2, in the dish design to make guests satisfied with the affordable to do value for money.

Fifth, in the food hygiene and safety, fire safety

1, the strict implementation of the "Food Hygiene Law", to grasp the kitchen hygiene and safety.

2, the strict implementation of standardized operating procedures to prevent the occurrence of various types of accidents, to achieve safe production, alarm bells ringing.

Six, the kitchen problems

1, the kitchen gutter stainless steel protective frame part of the aging need to be replaced, although it is a small detail of the problem of time out of fear of accidents.

2, boys dormitory leakage need to do waterproof.

3, most of the kitchen door handle has been damaged all need to be replaced.

4, part of the staff of the poor foundation of poor reception ability, bring some pressure on the work.

VII.___Dining

1, received four large-scale meetings.

2, Chinese food monthly reception of about 200 tables of guests.

VIII.___ vision and work organization in 20___.

Our team should continue to strengthen business management, quality and hygiene control and cost control on the basis of ___, while improving their own work ideas, examining new dishes to speed up the innovation of dishes. Continue to strengthen training in skills to increase the team's combat effectiveness. Strive to meet customer requirements for each dish!

2022 Food and Beverage Department, head chef work summary and plan PPT text material (three)

A year immediately with the rotation of the earth drew a perfect end, in this year, accepted the national public **** dietitian training, went to two places to participate in exchanges of dietitians across the country, and Chinese scientists face-to-face learning, and achieved substantial results. In the kitchen room, and masters to learn the workflow of cooking and the basic knowledge of catering, and colleagues to discuss the work on the insufficiency.

In the year of 20__, I took the initiative to communicate with others, and was willing to communicate with others about my inner feelings and thoughts on a certain issue. Practical operation, familiar with the workflow, work details. In the work speed than the previous year has improved significantly. Achievements at the same time, but also brought some shortcomings in the work, such as: interpersonal relations face **** the lack of the same language, there is no a flash point to attract others, the details of the work need to pay attention to, the reaction ability to be further strengthened. Practical operation more to come up with the courage and boldness to break through is still stuck in the original level of work. Now on the work of the year 20__ to make the following summary:

First, food and personal hygiene

Food safety is now the Chinese people concerned about the topic, do a good job of food safety and hygiene work is to do a chef's duty. 20__, food hygiene, tableware hygiene, food storage will be in accordance with certain requirements of the work of the implementation of the kitchen hygiene area, I will take specific ways to keep the whole area, I will take specific ways to keep the whole area, I will take specific ways to keep the whole area. I will take specific ways to keep neat and clean.

Second, personal hygiene

Raise a good habit of life, cultivate their own physical fitness, to do the "four diligence": diligent shampooing, diligent haircutting, diligent bathing, diligent nail clipping. On this basis, to wash hands and laundry. The positive interaction between personal hygiene and food hygiene can help reduce the risk of food safety problems. Risk rate of occurrence. Helps to improve the image and quality of the sector. It helps to promote China's food safety towards a scientific and healthy development.

Third, the practice of operation

The dishes produced work, is the practice of operation of the work of the most important, to ensure that the dishes of the portion, the number of quality according to the requirements of the work to determine to ensure that the dishes out of the smooth and not chaotic, in accordance with the correct order of the dishes out of the dishes out of the order. Ensure that the seasoning is not too much, not too little, to meet the needs of the chef cooking. Collecting materials time control within a certain range, one-time collated. During the period of big orders, the collaterals should be more than usual, and during the off-season, the inventory should be kept in the usual state. Ensure that the ingredients meet the needs of the chef while keeping them fresh. The production of dishes, next year I will go into the grassroots to learn some of the basic cooking techniques, integration of their usual learning concepts and knowledge, and everyone together to exchange and share.

20__ year is a year of achievement and regret, I realized the first step of the ideal success, the training of teachers, the leadership of the help. I will take practical action to thank them, with the knowledge of learning to solve their own problems. Believe in yourself, I will communicate with the old staff proactively, to help everyone **** with the solution of the problems that exist in reality. I believe I will perform even better next year, and make a major breakthrough on the original good foundation!

2022 Food and Beverage Department, head chef work summary and plan PPT text material (four)

Time flies, ___ year will soon be over, looking back on the past year, a thousand feelings - this is my eighth time to write a post year-end work summary. This year, the whole Beijing market prices rose 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, ___ years of kitchen staff adjustment. One is the Zhongguancun store and Yuanmingyuan store deputy kitchen transfer, the other is the preparation of the West Second Banner store in August, the comprehensive adjustment of personnel to the old with the new, the Yuanmingyuan store on the Shish supervisor to transfer to the West Second Banner, and the new addition of a Shish supervisor, the other department supervisors are all 20 ___ years to bring in the director of the Beijing.

2, the 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, ___ years Jianyi store with direct marketing method per person to eat fish to send fish, so that the store boiled fish in the original. Based on the water flow reached 300,000 yuan in January, a historic breakthrough, while the gross profit of boiled fish has been controlled between 76% and 78%.

4, the kitchen this year, the use of one-minute positioning method of management, the kitchen refrigerator and all the goods positioning processing, Wan Cheng store and Madian store under my influence has achieved good results.

5, Shunyi store new opening preparations for the exchange and comprehensive management training. Kitchen actively participate in 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, studied the process of learning, through the kitchen own mapping test three times, the store organization twice, the Group once, the theory into practical operation.

7, this year's price increases are too large, such as the kitchen dried chili peppers originally more than 3 yuan / catty up to 10 yuan / catty, peppercorns have risen to 25 yuan / catty, after the kitchen focus on adjusting the gross profit of boiled fish has no impact.

Second, the problems of the kitchen

1, due to the aging of the equipment this year, cold storage, pumping aging, maintenance and management on the cost of a lot, indicating that our kitchen also need to enhance the sense of work.

2, on how to do the ideological work of employees still need to summarize the learning.

3, not enough to strengthen the learning atmosphere in the kitchen.

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, the kitchen environment, health, equipment, safety and maintenance, while the cost and expense control.

5, the monthly work plan and daily work log to be implemented.

6, communication - control themselves, people, teams.

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.

2022 Catering Department chef summary and plan of work PPT text material (five)

Walked through the diligent cultivation of 20__ years, the new year is coming, review the past year, a lot of feelings. As a chef I have always been strict with themselves, seriously obey the leadership arrangements, adhere to the overall situation, under the support of the leadership of the successful conclusion of the year's work.

In order to better complete my work in the new year, I summarized my work in 20__. Work I served as a cook in the cafeteria, cooking in strict compliance with the cafeteria health system, and conscientiously implement the health of the five-four system. Lead the whole group in the case of leading by example, strict implementation of the food hygiene law, to prevent diseases from entering by the mouth, to prevent food contamination and harmful substances to the diner's harm, to protect the diner's health. Finished products are stored in four segregation; raw and cooked segregation; finished products and semi-finished products segregation; food and sundries, drugs segregation; food and natural ice segregation.

Environmental hygiene to take the four approach: fixed people, fixed things, fixed time, fixed quality, delineation and division of labor, responsible for the package; personal hygiene to do the four diligence: diligent hand-washing, nail clipping; diligent bathing, hairdressing; diligent laundry, bedding; diligent change of work clothes. Place food cabinets, shelves always keep clean, no mold, rodent stains. Regularly rinse the operating room stove and ground every day, wipe the restaurant floor and tables and chairs, and strictly ensure that the operating room floor, doors, windows, glass and the surrounding environmental health. In the past year, I endeavor to study culture, business and technical knowledge. Establish and enhance the idea of serving the people. Commute to and from work on time. Observe labor discipline and all the rules and regulations of the cafeteria, and strive to complete their work.

Work, obey the work deployment, care for collective property, do a good job of collective and personal hygiene, to prevent food poisoning. In the diet 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 clearly. Beautiful vegetables, color and shape, stir-fried vegetables taste beautiful, salty and moderate.

In the service, to do quality, efficient, amiable attitude to the dining staff, speak and gas. Do not speak foul language, do not swear, unity, good kitchen work. At 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. The airport will continue to make further efforts, under the correct leadership of the company, adhere to the development strategy, and constantly improve themselves, and strive to complete the company's various tasks, confidence to meet the new challenges, to achieve new goals, I believe that there is no, only better.