Unprovoked empty consumption of other people's time, in fact, it is tantamount to seeking money and killing people, only the people who cherish his life is full, his life is also the most valuable, you are still despondent about how to write a summary of the work of this topic, the following is what I share with you chef personal summary of the work of an excellent selection of sample essay examples of the three relevant references to provide a reference, welcome to your references.
? Cook individual work summary 1
? First, the operation:
?1, under the guidance of the head office, in October set up a "product development team".
?2, according to the customer's consumer psychology, the introduction of some green food and wild food, in response to the "green food concept", and also gained some good market response.
?3 Responding to the market demand, with the cooperation of the purchasing department, we added raw materials and products that fit the needs of our guests.
? Second, management:
?1, people-oriented as the basis for management, timely understanding of the staff thought dynamics and staff needs, in XX department staff compared to the same period last year, relatively stable; also for the opening of the new bridge store staff preparation played a certain role in supporting.
?2, combined with the actual situation of the staff to strengthen the quality of education, targeted culinary training for employees, the overall quality of the department staff has improved, and developed a number of middle and senior management.
?3, according to the company's operational needs, and gradually in accordance with the "six laws" to improve the department's relevant management systems and processes, and strengthen the safe operation of the training and publicity.
?4, the staff cafeteria to strengthen the requirements of the chef, from the opening of the night sky, the variety of dishes, flavors, etc. have been greatly improved, but also to improve the company's benefits to employees.
?5, the staff dormitory in the health, safety, neighborhood in the second half of the year to strengthen the management, through the supervision and inspection of various departments, especially the dormitory health management have been greatly improved.
?6, the company's spirit of the meeting and instructions to the team to communicate in a timely manner, closely follow the company's program.
? Third, quality:
?1, the quality of dishes produced is the focus of the work of the Ministry of the kitchen, listen carefully to the views of the business sector and guest feedback, summarize the issue of production, such as dish insulation to take the requisition of dish cover, dish ladder to improve the roll curtain, the speed of production through the Department of timely communication with the Ministry of Business and adjust the relevant processes, there are clutter and so on, through the improvement of the hardware and the day-to-day management requirements, in the last year's basis to strengthen the Stabilization and improvement.
?2, urged managers to participate in the acceptance of raw materials management, in terms of quality and quantity have been improved to a certain extent, but also for the production of raw materials requirements laid the foundation for quality.
? Fourth, health:
?1, grasp the food hygiene and safety work, good food processing of all aspects, and the establishment of a responsibility system.
?2, the provisions of food ingredients must be categorized and stored, respectively.
?3, each team to carry out the fresh cupboards, freezers and other raw materials storage and work areas are also regular or irregular health cleanup.
?4, tableware for regular or irregular disinfection and bleaching.
? V. Cost:
?1, in the case of ensuring the quality of dishes, the raw materials, quality, price and other supervision, and timely communication with the purchasing department, in order to control and reduce costs as much as possible. Also summarized some cost reduction methods. Such as: grasp the inventory situation, resolutely implement the "first-in-first-out" principle, the longer the inventory of raw materials sold out as soon as possible; according to the business needs of the procurement of raw materials and so on.
?2, the internal regulation of water, electricity, gas, oil, in reducing raw materials and energy loss has also achieved good results.
? Sixth, there are shortcomings:
? Such as the kitchen department health management, new product development, the implementation and realization of the "six laws" are deficient.
? Individual work summary of the cook 2
? Along with the company's sixth birthday, 19 years are about to pass. This year is an extraordinary year for us XX, the company from the beginning slowly become mature, is gradually growing. Not only ushered in our new store "home". At the same time is also the entire company kitchen annual revenue and profit indicators to complete a more satisfactory year. 19 years is nearly over, to meet us is the New Year, new weather. On the occasion of this year-end, it is necessary to do a summary of our work, introspection, the work of the problem should be correctly analyzed and corrected in a timely manner, of course, the good work experience to maintain and extend, but also to the next year's work has a prospect, there is a preliminary planning. In order to make the best use of our strengths and weaknesses, to forge ahead, and strive to create new achievements in the new year. Here I am from this year's achievements and efforts, shortcomings and improvement plans for the next year to speak on these points.
? First, the annual kitchen business data description
? In the first 11 months of 10 years in the three kitchen turnover amounted to 5,975,292 yuan, an increase of 162,729,296 yuan in 2009, an increase of 37.43%. Among them, Yilong store turnover of 2295206 yuan, an increase of 329898 yuan, a growth rate of 16. 79%. Nansha store turnover of 1497802 yuan, an increase of 378902 yuan, a growth rate of 33.86%. Nanchang store due to the impact of kitchen renovation in 2009. 10 years turnover of 2182284 yuan, an increase of 918496 yuan, a growth rate of 72.68%. Gross profit margin: Yilong store annual average of 60.74%, an increase of 0.45% Nansha store average breakthrough of 60 points up to 60.65%, an increase of 1.76% Nanchang store declined to reach 56.54%, an increase of -6.05%. Need to make timely adjustments in the next year. In this year, our results in general or excellent, excellent behind is everyone *** with hard work and the company's correct decision-making *** with the results achieved.
? Second, the efforts we made scientific decision-making, concerted efforts is an important reason for our achievements this year.
? According to the company's requirements, at the beginning of the year I, as well as the three stores chef that is the development of a full-year work plan, put forward to guide the development of the overall work of the overall work of the idea, the overall idea of the decision of scientific decision-making, guiding the development of the work throughout the year. Purposeful and planned work ideas will be clear, the work is handled in an orderly manner.
?1, production: adhere to the company's philosophy, do the public kitchen.
? Still attach importance to the selection of local ingredients to produce Hainan-style traditional dishes, fruits and vegetables, meat, mostly rural green ingredients, but also specifically looking for people to distribute pollution-free organic vegetables to ensure product quality. In keeping our fist products such as Wenchang chicken, hot springs goose, pig's feet pot, fish pot, etc. unchanged in the case of the appropriate introduction of new dishes and according to the season to create seasonal products, such as in the winter and spring out of the flavor of the hot pot, Yi Long's dragon and phoenix pot. In summer, the push of mixed fish pot, gold and silver pot, white radish pot. According to the market needs of Nanchang store launched the Hainan powder, Yilong store new products have sea white beans, spinach casserole, Nansha store new push of sheep's feet, white radish casserole, abalone juice, goose claws, goose fins, etc. have achieved good results, customer acceptance has also brought about an increase in turnover. Moreover, the quality of the products has been well controlled, and the complaints about the products have dropped significantly. Product structure adjustment. Originally, we have quite a variety of products. Many products have complex processes and low sales, such as the former fish-flavored shredded pork, boiled pork and so on. Products with low gross profit and low sales volume such as roast duck, roast goose and so on. After comparison and selection of products can be streamlined, leaving only more than thirty main products, vegetables with seasonal changes with. This saves a lot of trouble in stocking up, and at the same time, because of the pre-meal rationing of goods in advance also makes the output more standardized, the output time has been improved.
?2, kitchen facilities and equipment adjustment.
? This piece in Nanchang store changes are relatively large, in the second floor of the new freezer, played a big role. Due to Nanchang in the kitchen and morning tea products more, raw materials more difficult to store, refrigerator freezer pressure. In price we are now four stores a lot of products need to be centralized purchasing and then distribution, which is a great test of our storage of raw materials storage, after the freezer has been built these problems have been well resolved. In addition to the new dishwasher, the dishwashing room, tableware and hot water heater moved to the outside, the original dishwashing place to do the water table, vegetable racks moved into the kitchen, changed some of the workflow, work efficiency has been improved. In the kitchen, a large boiler was replaced to solve the problem of heating iron plate dishes in boiler during the peak period of the meal market. The steamers in the kitchen and the morning tea room were also adjusted to save energy and improve efficiency, making the best use of the resources. Also on the kitchen, morning tea part of the tableware replacement, so that our products are more perfect.
?3, team building.
? In this year our kitchen staff is relatively stable, staff turnover is small. College and university students in the kitchen as a proportion of the gradual increase, but also the introduction of a number of technical ability to better masters, the overall quality of the kitchen staff to improve, but also explains the recognition of our employees to the company, that work in such an atmosphere can reflect their own values. At the same time in the company's philosophy "to improve themselves, take responsibility" and Mr. Li put forward the "three major programs, five codes of conduct" under the guidance of our focus on strengthening the ideology of the staff, quality education and guidance. Often staff training, organized to participate in the company's many training sessions to strengthen their learning ability. In April, the organization of several chefs to carry out dishes, raw materials and five management seminars also achieved good results. In April, we organized several head chefs to carry out lectures on food and raw materials and five common management, which also achieved good results. Implementation of performance appraisal. Like our Yilong store year-round monthly bonuses, brothers increased income, enthusiasm for work has also greatly improved. There is often lead the master outside and peer technical exchanges. Organized four chef at the beginning of the year to participate in the Hainan cuisine competition, they also show their strengths, have won gold and silver. Improved the gold of our leadership team, increased its own and the company's visibility.
?4, the follow-up and consolidation of the five-pointed method.
? Through more than a year in the kitchen to implement the "five" this advanced management method, the overall appearance of the kitchen has been greatly improved. Previously dirty, messy, mixed kitchen has become neat and standardized. After the implementation of this method, not only the working environment has been changed, work efficiency has been improved, and bring more practical benefits. For example, the standardization of products, gross profit has been improved, the standardization of goods waste has been reduced, personal operation standardized staff to develop good habits can be correctly use a variety of equipment, water, electricity, gas and other material consumption has been reduced.
? Third, we have deficiencies
?1, the lack of grasp of the product.
?2, not sensitive enough to the market.
?3, the mobile version of the following staff ideological awareness is not strong, the implementation is not strong enough, need to strengthen the guidance.
? Fourth, next year's work plan
?1, the work focus on the new store, strictly regulate the product, to ensure quality. Pay attention to find good raw materials to supplement our output.
?2, to the home kitchen 5S needs to be strengthened, the other three stores must also be consolidated, long-term persistence.
?3, do a good job of holiday product promotion and product renewal.
?4, with a good inventory table, so that Nansha, Yilong gross profit rose steadily at the same time efforts to Nanchang gross profit increased by one point.
?5, to strengthen the training of employees, organize more lectures and courses. Let the overall quality of another step.
?6, in the product standardization more efforts.
?20xx year is a busy and fulfilling year, reviewing the work of this year, y aware of their sense of mission, I still have a lot of work to do. Our company after 5 years of foundation building has a solid foundation now ushered in the rapid development of the period, everyone should be fully prepared to follow the company's pace together. In the upcoming 20xx Spring Festival year I will do my best and the company *** in and out. The above is my work in 20xx some of the summary, if there is something wrong please correct. Thank you!
? Cook personal work summary 3
? Time passes really fast, in a haze of near the end of the year, in the blink of an eye I have been working in the cafeteria for a year and a half.
? Looking back at the past every day, I as a cook in the cafeteria, y responsible, heavy work pressure. 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 do better, I summarize the work of the year as follows.
? First of all, I would like to thank all the leaders for their recognition and support of my work, which includes pointing out problems to me and giving me valuable advice in my work, such as: the dish is salty, too oily. The color is heavy and so on. At the same time, I also quickly and y recognized the shortcomings in the work to give timely correction.
? Secondly, I strictly abide by the work of the cafeteria health system, seriously implement the health "five-four" system. Strict implementation of the "Food Sanitation Law" to prevent "disease enters by the mouth", to prevent food contamination and harmful substances to the diner's harm, to protect the health of the diner. At the same time, the finished products are stored in the "four segregation" system. Segregation of raw and cooked. Finished products and semi-finished products are segregated. Segregation of food and sundries and medicines. Food is separated from natural ice. Environmental hygiene to take "four" approach: set people, set things, set time, set the quality of the work, the division of labor, the responsibility of the package. Personal hygiene to achieve "four diligent": diligent hand washing, nail clipping. Diligent bathing, haircutting. Diligent washing clothes, change work clothes. Place food cabinets, shelves always keep clean, no mold, rodent stains. Regularly rinse the operating room stove and the ground every day, carefully wipe the restaurant floor and the "bowl of dust", strictly ensure that the operating room floor, windows, doors, glass and the surrounding environmental health.
? In this year, I try to learn culture, business and technical knowledge. On time to and from work. Observe labor discipline and all the rules and regulations of the canteen, and strive to complete my 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 dietary 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. The side dishes are beautiful, colorful and nice, and the stir-fry dishes are tasty, salty and bland. In the service, to achieve high quality, high efficiency, to the dining staff, kind attitude, speak and gas. Do not use foul language, do not swear, unity, good kitchen work.
? Summarize this year, in the 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 efforts and greater enthusiasm strictly under the guidance of the leadership to complete their own work.