Leaders and colleagues: Hello! Thanks to the trust of the leaders, I have been a chef for nearly two years. Trust is a kind of pressure. As the chef of the restaurant, I feel a great responsibility. I strictly manage my kitchen team to ensure that all the work is carried out and the cost control reaches the expected goal under the premise of customer satisfaction. In the increasingly fierce competition in the catering industry, our products are as unique as possible. On the basis of ensuring the quality and quantity of traditional dishes, it is constantly updated, which makes catering have certain characteristics. At the same time, we constantly brainstormed and worked out a better product management plan, which created higher benefits for the hotel. Under the correct guidance of the leaders, my colleagues gave me the greatest support, and through hard work, I successfully completed the work in 2008. I will report my work in 2009 to leaders and colleagues from the following five aspects: 1. Operating income and cost ratio of Chinese food: the total operating income in 2006 was 65,438+08,329. 85 1 achieved the goal of 1660000/10%, and the production cost rate of 37.8% reached the cost rate target set by the hotel. In 2005, the operating income was 1650000, and the cost rate was 40%, which was 2.2% lower than that in 2005. The profit was increased by 403200 through cost control. Under the guidance of the manager, a reasonable business plan, such as 1, has been made. According to the characteristics of seasonal raw material supply, potherb food month was launched in March, such as tender buds, celery and bright red mushrooms. In April, the introduction of green food such as earthworm, river knife and island fish is a consumption trend in the world today, and game has always been a boutique in the catering industry. In February and May, the last two food months ushered in the classic consumption psychology of diners pursuing green and returning to nature. Improve the production level of Cantonese cuisine. In March and August, more than 20 new dishes, mainly authentic Sichuan cuisine, such as Chuanshuang beef, Tanzui frog and cocoa yam, were introduced. The selling point has increased. 4.9.6—9.8 The press conference of New Northeast Electric Appliances was successfully received, and the leaders of the company recognized the dishes ... The special hairy crabs, fennel beans and cheap yellow rice wine introduced in late September, "When crabs are tasted in another year, you are invited to enjoy the fragrance of fat cream", which increased the catering culture. With the cooperation of China chef Qi Xin, the sales volume of Mid-Autumn moon cakes has sold 46 1 box, far exceeding last year's 288 boxes. 11.1At the beginning of October, we went to Zhuanghe, Kuandian, Huanren, Changchun, Xifeng and Jinzhou. Excavate the northeast characteristic raw materials and special dishes 1 1. 15. Since the launch of the Northeast Local Cuisine Festival, it has been deeply loved by guests, such as roasted pigeon, Zhuanghe bone chicken, carrot, fresh deer tendon with scallion, Xinmin blood sausage and so on. , increased popularity, and achieved the effect of not fading in the off-season. Under the leadership of the manager, the turnover of Chinese food will exceed the target set by the hotel and reach 1 10%. 3. Product quality and innovation: 1 All products have made a feeding standard and a production procedure list, and set the taste, feeding standard and container for each dish, so that the taste and quality of the dishes are stable. 2. Listen carefully to the opinions of the front office staff and the feedback from the guests, and summarize the problems in daily production. The daily meeting timely improved the shortcomings of the products, such as the guest's response to the lack of main course dishes, and put forward some suggestions according to the guest's opinions, such as frog, spicy tea mushroom 28, spicy air-dried cow 58, fisherman's coincidence dishes, and the guest's response to the double dishes with fingerprints in Changbai Mountain. Small stir-fry dishes should be properly surrounded. 3. We all improved the dishes seriously: a. Each host studies two new dishes every month (including roast and cold dishes, etc.). New dishes, such as spicy Agrocybe aegerita, fresh scallion deer tendon, Bashu beef and frog, are all developed in this way. B. Check the supply of raw materials in the market every month, introduce new dishes such as live yellow croaker C, participate in peer competitions and exchanges, and learn new dishes such as beef tendon, crispy bass with torn beef, hot and sour mullet egg soup, etc. D. Visit the catering market in other places and introduce new dishes. If the juice is three treasures, invite peers to train new dishes, such as cocoa yam. 4. The wedding banquet dishes controlled the production speed, changed the psychology of blindly seeking quick last year, and put an end to the situation that hot dishes were served cold. The quality of wedding products has been significantly improved. Some guests decide on the wedding banquet after attending the wedding. 4. Cost control: We will continue to strictly and deeply implement the Five Regular Laws and create a digital management model. 1s: Cleaning inspection (regular cleaning) Cleaning means checking everyone's own sanitary area while cleaning. For example, when cleaning the fresh-keeping cabinet, the board will check whether the contents are deteriorated and whether the temperature of the fresh-keeping cabinet is normal. 2s: Separate processing (periodic organization) to separate overdue from unexpired; Separate the good from the bad; How to deal with it is to separate the common ones from the uncommon ones, for example, when food raw materials are in urgent need of sale, and when beef tenderloin is marinated, label and indicate the date, so as to ensure FIFO and avoid deterioration and waste of raw materials. 3s: Quantitative setting (regular rectification): What raw materials are in the refrigerated fresh-keeping cabinet? How much is each quantity? These raw materials must have a fixed position, and so must all utensils. Everything has its own home, such as boards, water tables, carrots, potatoes and so on. If it is not cleaned or has dirt on the surface, put it on the bottom shelf, such as Chinese cabbage and kale. Is placed on the top floor. Seafood and other animal raw materials are put into fresh-keeping containers, and the production date is marked. Each fresh-keeping cabinet and freezer is attached with a table, which is the storage plan of raw materials inside. And indicate the name of the person in charge. 4s: Legislation is law-abiding (often normative). There are no rules, and there is no Fiona Fang. Make rules and inform all staff so that everyone can abide by them. 5s: Maintenance (often self-discipline) Training and discipline is to achieve the purpose of maintenance. Training can not only increase personal knowledge, but also improve the ability of employees. Every morning 10: 30, 16: 40 will hold a regular meeting and train at 8: 30. According to the five-quota method and the situation of our store, the following measures will be formulated to control the cost: 1. Month, 10. /kloc-investigate the market at the end of 0/0. Adjust the purchase price. 2.101At the end of 0, the inspectors learned about the price of raw materials and the yield, and urged each employee to establish a cost concept. 3. Develop separate dishes (no cost dishes), and make the remaining raw materials of the main course into tray dishes such as shawo radish breast and salmon to reduce the cost. 4. Develop modeling dishes such as golden prawns. 5. Strictly implement feeding during business. Consult the daily sales list to understand the inventory situation, resolutely implement the first-in first-out policy, and sell raw materials that have been stored for a long time as soon as possible. 6. Digital management Every employee knows the unit price of raw materials he uses. The head office writes out the total value of raw materials every day, and directly dials the branch office for acceptance every day, and counts the daily report of each department 8 10 (such as cold dishes, Cantonese dishes, roasted dishes and local dishes) for statistical turnover. In this way, everyone knows the concept of data, and the cost control is implemented on every employee, so that all kitchen employees care about the cost. 7. Clean up the cold storage warehouse on Wednesday, write down the storage amount of raw materials in each department and the varieties that need to be promoted urgently, and arrange larger banquet dishes according to the situation. 5. In terms of management, 1. Listen carefully to the opinions of quality inspection personnel at the daily meeting (such as employees throwing long beards and working hats, etc.), and I will strengthen quality training in combination with the actual situation of kitchen employees. Targeted training is given to kitchen staff every day, and employees have improved significantly in gfd, observing discipline and getting to and from work on time. 2. Organize a team to improve the internal quality of the kitchen, including Zheng, Li Tingbo, Yu Hua and Li Chunwu, and check the hygiene and staff gfd before business every day. 3. Always encourage employees to be motivated and take their work as their own business. Some employees have short entry time and poor professionalism. But after these trainings, everyone realized that doing a good job is the foundation of development. At the same time, I will also improve my ability in all aspects, thus enhancing my sense of responsibility. For example, the kitchen stipulates that they go to work at 9 o'clock, and some employees come to work at 8 o'clock for high quality, so their enthusiasm will be mobilized to form a high-quality and efficient team. Generally speaking, in 2009, through the kitchen team, * * * made some achievements in kitchen management, such as food innovation, stable product quality, cost control and improvement of staff quality. However, we are more aware that the future work will be more challenging. 20 10, it is envisaged that the successful five-standard method and digital management will continue to be strengthened in 2009, which will play a great role in cost control and quality assurance of traditional dishes. 20 10 we will improve our thinking and work more pragmatically, and we will investigate new dishes. Accelerate product innovation and win better social and economic benefits. In 2009, some monthly plans were not particularly practical. In 2007, we must pay more attention to the feasibility of the plan. With the increase of restaurants and restaurants around, the catering competition of 20 10 will be more intense. However, with the support and help of leaders and everyone, I believe our team will be confident to move towards a fruitful 20 10.