Model essay on chef's work plan Part I:
Looking back on this month, with the guidance of leaders and the support of colleagues, as a chef, I have always insisted on setting an example with high standards and strict requirements, United and led many employees, and provided customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the company, we are diligent and conscientious. The specific work for more than one month is summarized as follows:
1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. According to consumers' psychology, we have introduced some green food and nutritious food.
Second, management: people-oriented, I combine the actual situation of employees to strengthen > quality education to provide targeted cooking training to employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by kitchen rules and regulations; Some employees even started thinking about new dishes by themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality: the quality of dishes is the core competitiveness of our survival and development. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.
Health: Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.
5. Cost: Under the condition of ensuring the quality of dishes, 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. Such as: grasp the inventory situation and resolutely implement it? First in first out? In principle, sell raw materials with long inventory time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, so as to maximize the benefits.
To sum up, I have made some progress in kitchen management through the team's Qi Xin cooperation; Great progress has been made in food innovation, food quality, cost control and staff quality improvement. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more delicious food with good quality and low price to attract customers and maximize the turnover income, so as to achieve the good effect of turning crisis into opportunity. From this point of view, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.
On this basis, I will continue to strengthen management, quality and hygiene monitoring and cost control, at the same time, improve working ideas, inspect new dishes, speed up food innovation, and strive to create better economic and social benefits next month.
The competition between restaurants and restaurants in the surrounding areas is becoming more and more fierce. However, I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards a >: bumper and fiery July!
Chef's work plan model essay 2:
With the celebration of Christmas and the arrival of New Year's Day, the bell is about to ring. First of all, I wish you good health and smooth work. Looking back on * *, with the careful guidance of the company leaders and the strong support of our employees, I was promoted from a grass-roots level to a restaurant with eleven branches. Here, I would like to take this opportunity to thank Mr. Chang, Mr. Chen and the company leaders for their trust in me. Now I will spend a year > work summary is as follows:
I. Operating conditions
The eleventh flavor restaurant opened in September 1 and officially opened on September 3.
Second, the commercial aspect.
Our local restaurant has a booth, which is an independent operating window of Korean cuisine, and two performance windows (rice noodles and iron plates). Stable turnover, reasonable cost and good effect. There is also a beverage window, which accounts for more than 75% of the cost, as an aid. Under the leadership of Manager Ge, at the end of September and the beginning of June 10, other stalls were adjusted: 1 The turnover of stalls was low, and I helped to change them into a snack, which was now fried and sold, which played a very good role. Convert from 1 to 4. 1 file is transferred to a new chef, and the ability is improved immediately. Turnover increased by 200-promoting 300 yuan. After that, the chef in 1 file goes to the fifth file, and the chef in the fifth file goes to 1 file. The turnover increased from 1 100- 1200 yuan in early September to 1500-2000 yuan. After the fourth gear adjustment, the turnover increased from 1600 yuan to about 2000 yuan.
In order to solve the shortage of side dishes, the sixth person was adjusted to the cutting and matching room, focusing on side dishes. In order to support the development of Tangshan store, our store has transferred 9 chefs to Tangshan store on the premise of reasonable division of labor among existing employees. I helped produce the ninth file, and the turnover was basically stable.
Instead of doing ordinary work, the hourly workers dispatched competent chefs to process new products, set up cake windows, and the chefs led the waiters to make them, and gradually introduced a series of new products such as sandwiches and egg tarts. Maximize the development of technical force and maximize the use of personnel.
After the adjustment, the subjective initiative of employees was fully mobilized, the enthusiasm and creativity of employees were improved, eight kinds of dishes were added in our store, the sales level of employees was improved, and their sense of competition was increased, which played a very good role.
Third, quality.
As a chef, I strictly control the products of every stall and strictly follow the standards. During the period, listen carefully to the opinions and suggestions from all sides, sum up the problems that appear every month, and improve them in time to ensure the quality of meals for teachers and students.
Fourth, health and safety.
Model essay on chef's work plan Part III:
At present, the hotel is implementing plan management, requiring all departments to submit a departmental work plan for the next month at the end of each month and a report on the implementation of the plan at the beginning of next month. Since the implementation of this measure, it has achieved good results and mobilized the attitude and enthusiasm of all departments in management. However, there are still irregular and untimely delivery plans. The main reason is that the concept of the plan is not clear? What are the characteristics of planning? Requirements for planning? What are the types of plans and the writing requirements of the plans? As a hotel manager at any level, writing a work plan is a basic requirement.
First, the concept of planning.
Planning is the first step of hotel workflow. Planning refers to the process of pre-arranging and arranging the work to be carried out in a specific period. Everything is established in advance, and it is abolished if it is not foreseen. Everything, big or small, must be arranged in advance. If it is estimated that something may change suddenly, there should also be prior analysis and judgment and emergency preparation. Of course, there are plans for major events, and such plans are often written; Some small things may not be expressed in words, but maybe they are enough to exist in the minds of hotel managers. But in any case, planning is an essential step in the hotel workflow.
Hotel planning means that hotel managers plan in advance what to do, how to do it and who will do it. Specifically, hotel planning should consider three important issues. First of all, what are we going to do and for whom? Second, what do we want to achieve? The third is to achieve the set goals. How do we manage the activities of the organization? The answers to these questions will determine the policy of all future activities of the hotel. Therefore, it is the first and most important job for hotel managers to make various plans. Planning can comprehensively and reasonably arrange other work. It should be said that there is no management without planning.
The hotel plan has the following benefits:
The plan will force managers to think comprehensively and help them choose more effective management schemes. The plan also provides a standard and basis for guiding and evaluating subordinates' working conditions and hotel management performance.
In fact, not making plans means choosing chaos, and not implementing plan management means implementing crisis management.
Second, the characteristics of planning
Hotel plans are formulated and implemented by hotel managers at all levels. Therefore, we can analyze and grasp the types and characteristics of different hotel planning from the perspective of different hotel management.
1, upper management
That is, the president of the hotel group and the general manager of the hotel make a comprehensive and long-term plan for the hotel development. Because the external environment involved, including legal changes, social trends, government policies, economic development, international relations and the number and characteristics of tourists' needs, is unpredictable, such strategic planning is uncertain and needs constant adjustment.
2. Middle managers
In other words, the department manager should formulate the business action plan of his department under the guidance of the overall objectives and policies of the hotel provided by the superior management. The middle-level plan is mainly related to internal affairs, so the uncertainty of the plan is greatly reduced. This kind of plan is also long-term and creative in nature. Middle managers should make work plans for their departments for at least one month.
3. Low-level managers
That is, the supervisor has to make a plan. Their planning cycle is shorter, and the content is more professional and specific. The plan at this level is often the operation plan under the given customer or task, including the working time arrangement of employees, the division of labor and the work requirements of employees. Low-level managers should make plans for at least one week.
Third, the requirements of the plan
A good hotel plan should include six aspects: objectives, measures, implementation time, responsible person, budget and evaluation control.
To do a good job in hotel planning, we need to pay attention to the following aspects:
First, the plan must be written down. This will make people think more carefully when making plans, and remind managers to work hard at all times, which is convenient for communication among all employees and can be used as a standard for work inspection.
Second, the plan should be understood and accepted. Let everyone know, because the plan is everyone's action goal and plan.
Third, the planning objectives should be feasible, so as to have an incentive effect; But also challenging, which can only be achieved through continuous efforts. This will be beneficial.
Fourth, it is necessary to define the implementation period, otherwise there is no sense of urgency. In addition, the time to achieve the goal must be consistent with the employee's working hours and the time to be interested in the goal.
Four, the type of hotel work plan
The hotel work plan is formulated according to the tasks and objectives arranged by the superior, and it is to make specific arrangements for the decisions made by the superior.
In terms of timeliness, there are long-term plans and short-term plans. As far as managers' work plans are concerned, they are generally short-term plans.
From the content of the plan, there are plans to complete economic indicators, to carry out marketing activities, business work plans and management work plans. As managers often make plans, they are generally plans for business work and management work. According to the performance characteristics of the plan, it is either a comprehensive work plan, often reflected in the completion of the target plan, or a special work plan.
Complete the target plan
It is also divided into the plan to complete the task index and the target plan to achieve the work level at a certain stage. The plan to accomplish the goal can generally be regarded as a comprehensive work plan.
For example, the superior requires that the monthly turnover of Chinese restaurants should reach 800 thousand. As the supervisor of Chinese restaurant, you should make a plan to achieve the target of monthly turnover. This may involve each of the two.
The arrangement of such resources may also involve measures such as how to carry out marketing activities, how to improve the quality of work for promotion, how to mobilize the enthusiasm of employees, and may even put forward matters that need to be solved by superiors and the work content of other departments.
For another example, the manager of a guest room department has made a plan to reach the technical level, so that every employee under his command can reach a higher skill level within half a year. According to the actual situation of each employee, the specific training and practice arrangement of the project, the arrangement of mutual help and learning, and the time arrangement of department evaluation and overall evaluation are made.
Special work plan
For example, a department makes a work plan to receive a large team in the middle of a month, the marketing department makes a work plan to receive a V.I.P guest, and a restaurant makes a plan to hold a large-scale song and dance dinner. These plans generally reflect the manpower arrangement, material resources allocation, financial budget, time determination, information flow and so on. , and may also reflect the work procedures, cooperation requirements and other matters, but also put forward specific requirements for the results of the work.
For another example, in order to further improve the English level of employees, the front office department has formulated a special English training plan for employees for a certain period of time, the engineering department has formulated a comprehensive overhaul plan for air conditioning and refrigeration systems, and the marketing department has formulated a plan to open up new sales networks and visit new and old customers. These are all special work plans.
Five, the preparation requirements of the plan
As mentioned above, managers should solve a problem and complete a task assigned by their superiors.
You have to have a mission? Plan? This step. For more important and complicated work, there should be a written plan, so that the executors can follow the rules and it is also convenient for relevant personnel to check and implement. The structure of a written plan is generally: a title, that is, the plan name. Accurate title and clear theme are required.
Foreword, that is, the reason and guiding ideology for making this plan, requires straight to the point and concise language.
Third, the text, which is the main part of the plan. Including:
Planning objectives, work requirements, work priorities, measures, methods, steps, time arrangement, manpower arrangement, etc. This section focuses on:
What to do (what);
Where to do it;
When to do it and when to finish it;
Who will do it (who);
How to do it and what the result should be.
This part requires clear and specific writing, and the energy index should be quantified as much as possible; Clear lines and clear statements; For time arrangement, manpower arrangement, information transmission work, methods, action steps, work progress, result standards, etc. Write as detailed and unambiguous as possible; If you can use the form, try to use it.
In short, the main contents are required to be detailed, thoughtful, clear and specific, so as to facilitate the implementation of the plan.
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