A year fleeting, the staff of all departments have begun to summarize the work of this year, then how to write a year-end summary of work? The following is organized by me for you "kitchen logistics personnel year-end work summary sample", only for reference, welcome to read!

Kitchen logistics personnel year-end summary of the work of the model (a)

20xx in the busy work quietly flew by, inventory 20xx, for me it is meaningful, valuable and rewarding year, it is honored in the first quarter of the restaurant was awarded the honor of the harmonious restaurant, that time often admonish themselves, spurring on our team, the honor is not only a recognition for us, and more importantly, it is a responsibility, it is for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, for the staff, and for the team. A responsibility, is to the staff, to the enterprise on their own responsibility, 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 the 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 when the old staff 22 people, more than a year has passed, and now left the old staff is still 12 people, the old staff stabilization rate of 54.5%, the cultivation of 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, 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. 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 the great pressure, 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, and to regain the trust of customers. The customer's trust.

3. Service quality 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 are basically more than 35 years of age in the operation of the aunts, relatively speaking, for the dish table 7 steps, the cash register 4 steps to master is not very good, but we strive to do to the customer to be sure to have a question and answer. Friendly attitude.

4. safety production throughout the year, it is worthwhile to be happy that the restaurant without a security incident, which is inseparable from the repeated requests and attention of the higher leadership, but also fully reflects the staff's self-prevention awareness is relatively strong

5. food safety because of the special nature of the dining group, the concentration of people, covering a wide range, in order to prevent the occurrence of 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, the majority of 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 everyone's satisfaction, 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, using the more expensive dishes and the average price of a reasonable combination of dishes, so that the same dish up to two times a month. Fresh vegetables each week can also guarantee a time;

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 help can be made into a pickle, cabbage gangs we all don't like to eat, but made into a pickle students will like to eat; kimchi, 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 stir-fried with red carrots; staff's dishes can be cold and can be stir-fried with red carrots. carrots fried together; staff dishes are rich, while the cost also came down;

4, in cost savings: the cafeteria has always insisted that the fat meat and lean meat separate open. Fatty meat can be used to refine the oil frying, but also can be put in the dish 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 of 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 the off, try not to purchase easy to mold and produce toxins in the dishes, such as: beans, mushrooms, etc.;

2, scientific and reasonable storage of food, in the food storage places are prohibited from storing poisonous and harmful substances and personal life items.

Strengthen health management, enhance the sense of worry.

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

(1) pay attention to personal hygiene, diligent haircutting, diligent nail clipping, diligent change of clothes, diligent bathing, do not keep long hair, moustache, meal first hand washing.

(2) inside and outside the cafeteria to implement the fixed person, fixed point, fixed time, fixed requirements. Must do daily cleaning, the daily generation of garbage and debris, daily production and cleaning at any time. Weekend cleaning.

(3) a variety of tableware, cage cloth, machinery, etc. to scrub clean, so that the wood to see the color, iron to see the light, neatly arranged after use, raw and cooked utensils are strictly separate, not mixed.

(3) No smoking, no food-oriented talking, coughing and so on. All the staff of the cafeteria can seriously do their jobs, clear responsibilities, each in their own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Equipment management standardization, to ensure safety.

The cafeteria is a key part of fire safety. Therefore, the cafeteria daily with liquefied petroleum gas, oil open fire and other relevant operating procedures and the use of methods. The equipment are set up a person in charge, and can do regular maintenance to eliminate all the hidden dangers. Future work intends to: First, to further recognize the importance and necessity of good cafeteria services. In the ideological understanding to deepen and improve, and ideological understanding into concrete action, by all means, to create good conditions, and further to do a good job of staff canteens, in order to facilitate the cadres and workers to eat. Second, we must continue to strengthen the management of the canteen service work on grade. Third, active and responsible, seriously improve food safety and hygiene. Cafeteria management work, the most fundamental work requirement is to be responsible for the life and health of the majority of cadres and workers.

Therefore, we must conscientiously implement the "Food Sanitation Law", to strengthen the management of food hygiene and comprehensive services in accordance with the law and the management of the life 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 cafeteria is gradually stepping into normalization, formalization, quality, cafeteria 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.

Kitchen logistics staff year-end summary of the work of the model (two)

Time flies, a school year has passed in a haze, 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 which 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 cafeteria, the strict implementation of the whole station 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, 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 the 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 logistics personnel year-end summary of the work of the sample (3)

I was officially in November XX to work in the month of treasure hotel, when the hotel was preparing for the most tense period of time, the catering department of the kitchen situation is all blank, how to add equipment, raw materials how to pick enough, customs clearance, market publicity and how to locate the product, rules and regulations, and a variety of day-to-day development of the documents, and so on. In view of the above problems, I based on past experience to develop a preliminary plan, on the one hand, to find information, into the market line, to seize the first-hand materials, to develop procurement plans; on the other hand, according to the actual situation of the surrounding market to determine the positioning of the initial dishes, the development of recipes. Strive for accurate positioning, can lay the foundation for the next step of the business.

xx Hotel in the attention and care of the leadership began a trial operation, catering kitchen in the efforts to complete the tasks assigned by the higher-ups at the same time, in the dishes with the requirements of the guests continue to improve, in order to dishes can be more adapted to the market.

Since the trial operation, the reception object has group meetings, wedding banquets, and various specifications of the banquet reception and zero point guests (mainly concentrated in late December). Revenue reached more than 190,000 yuan. Trial operation, the work of the kitchen department also appeared such as: the positioning of the dish is not accurate, dish design did not according to the requirements of the guests, and so on some problems. With all the problems and efforts to change and improve the product image of the determination to usher in a new year. Now the XX year work plan report as follows:

First, in the positioning of the dishes:

According to 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 set of targeted stylized products. So that the product in the development of change in the establishment of their own brand.

Two, in the kitchen management:

Systematic integration of core competitiveness, to standardize the level of management to enhance the level of modern information means to improve market competitiveness, to the benefit of the goal of guiding the kitchen management work.

Third, in terms of personnel:

Professional skills assessment, the survival of the fittest, the use of invitation to go out and regular training to improve the business skills and professionalism of personnel. In combination with the actual premise, to further improve the kitchen internal rules and regulations.

Four, in the dishes produced by the gatekeeper:

The use of four levels of the gatekeeper system, a negative system, that is, the food chef gatekeeper, stove chef gatekeeper, food handler gatekeeper, waiter gatekeeper, a gate found to have problems, have the right to return. Otherwise all have to bear the corresponding responsibility.

Fifth, in the acceptance and use of raw materials:

Do strictly the quality of raw materials, improve the use of raw materials, and strive to maximize the benefits to customers.

Six, in the food hygiene and safety, fire safety:

Strictly implement the Food Hygiene Law. Grasp the kitchen hygiene and safety work.

Strict implementation of standardized operating procedures to prevent the occurrence of various types of accidents, to achieve safe production, alarm bells ringing!

Kitchen logistics personnel year-end summary of the work of the sample (four)

has been the canteen work in line with the quality of food hygiene and sanitation, directly related to the safety and health of each person's life, and strive to improve the physical quality of the workers of the basic point of view. In compliance with the requirements of the City Health Supervision Bureau of health work, conscientiously implement the Food Sanitation Law, to further strictly regulate the management of food hygiene, from the health and safety of the workers, in order to maintain the working order of the factory and social stability, and to solve the boss and the workers' worries, so that each worker has a healthy body. Specifically done the following aspects of the work.

First, set up wholeheartedly for the factory service ideas, improve all staff love and dedication, down-to-earth work, have a caring mind.

Has been the work of the cafeteria can be strictly in accordance with the requirements of the program on the concept of work to do the "four hearts" service, that is, the staff attentive, the workers ate happy, the boss rest assured. Develop a scientific dietary recipes that workers love to eat. Through the activities and learning, the staff of the cafeteria has formed a kind of upward work enthusiasm, positive and serious, solid work attitude. They learn from each other in business and complement each other's strengths. They collaborate with each other in their work, work hard, suffer in front of each other, and take great pains. In life, they care for each other and help each other warmly. In the service enthusiasm of the workers as their own children as demanding, set up a good outside the small staff image.

Second, pay attention to food, health, fire, personal safety work, strict purchase of "five passes".

In order to ensure the safety of workers' lives, to ensure the quality of dietary hygiene, to eliminate all unsafe hidden dangers. We strictly in accordance with the food hygiene law, seriously implement the dietary health and safety regulations, developed a series of safety plans, and identified with all employees of the dietary health and safety responsibility, set up a leading group of dietary hygiene and fire safety, the work of the "five passes" that is: strict import channels, items into the warehouse acceptance pass, the operating program Standardized customs, food hygiene and safety customs, food storage storage customs. At the same time, all staff participation, full supervision, responsibility to the person, check in place, recorded in detail. Example: In the purchase of food, we often go to the market to make a survey, go to the delivery boss's stall to check and understand the quality of the goods. Purchasing also implements a rotation system, so that everyone participates and democratic management is practiced. In the acceptance of unqualified food to firmly resist and return, do not accept not into the quality of unqualified items, the receipt of items is which manufacturer, date of production, shelf life, qualified is also strictly registered, in the operation of each process, each place, each kind of tableware are strictly checked, qualified before use. In the price, we also often price survey in the market, to avoid multiple deliveries bosses messy offer, for the school to save a lot of money. In terms of food storage, we strictly separate raw and cooked food and seal them with plastic wrap. Strictly grasp the amount of food, so that the workers can eat well, eat, but not waste. In terms of sanitizing tableware, the staff is responsible for carrying out daily inspections and records. In order to prevent food poisoning, in addition to strengthening their own operations and inspections, we also prevent others from poisoning, and carry out checks from time to time to strengthen the security. As a result of the implementation of the system, clear division of labor, check in place, solid work, detailed records, in a number of higher authorities to the school inspection was praised. The cafeteria also often carry out safety inspections, take the initiative to eliminate water, electricity, fire unsafe hidden dangers, rain in a timely manner for the workers to lay a good non-slip mat, pay attention to the hot rice, hot soup storage. Therefore, has been, the work of the cafeteria without a case of insecurity occurs, the factory production order is stable.

Three, actively assist the departments to complete the work, for education and teaching to provide logistical support.

In order to maintain normal production work, the cafeteria in addition to their own departmental work, but also actively assist the school to do some other work. In the prevention of "flu" disease, the cafeteria took the initiative to boil for the workers to prevent "flu" medicine, from the meals on the adjustment, thus enhancing the workers' physical fitness, enhance immunity, effective control of disease infection and spread. Usually, when the higher authorities come to the school for inspection and visit, the cafeteria always prepares hospitality items for them and provides convenience. Sometimes due to power failure, caused by the accommodation of workers wash water difficulties, the canteen is always in the absence of anyone to notify the case of the initiative for them to find ways to boil water to solve the pressing problem, because we know that the needs of the factory, the boss's requirements, is our duty-bound to work.

Four, constantly improve the quality of food, so that the leadership can rest assured.

In order to truly solve the workers' worries, to ensure that the workers eat at ease, happy, comfortable, we organized all the staff of the workers dining recipes for research and discussion, but also based on more than a year of practical experience and observation of the usual workers' preferences, the recipe for innovation, so that the three meals nutritional collocation, the development of scientific dining recipes, by the community and the boss supervision. supervision of the boss. In the production of food from the taste, color, type to work to ensure that each meal of two meat, one vegetarian, one soup in the soft and hard collocation, meat and vegetable collocation, sweet and light collocation, not only to improve. In the breakfast as much as possible to add patterns, so that workers have a choice of meals. In order to ensure the physical development needs of the workers living in the accommodation, so that the workers eat fancy, all the staff to overcome the large number of people, time constraints and other difficulties, will be a small pot of food into a large pot of food to do. The cafeteria has done a good job in food hygiene, and the leaders are very satisfied with the work of the cafeteria in the school after seeing it through the activities. In order to publicize the work of the cafeteria, the cafeteria in the factory open day and other departments, as well as made a display board, was well received.

In short, the reason why our canteen can do the above points, because all the staff can see the factory as their own home, on the one hand, they are very cherish this hard-earned jobs. On the other hand, they all have a heart. However, there are still some places we need to improve. For example, we should further start from the demand of workers' work, constantly study and improve the recipes of workers' meals, make good nutritional matching, and introduce new dishes. At the same time, but also continue to improve the work method, more care for the workers, in the sale of food services, pay attention to the work methods and skills, so that workers are happy to come, satisfied and return. Make the work of the cafeteria to do a higher level.

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