Kitchen work self-appraisal

Self-appraisal is an individual in a period of time on their own learning or work life self-summary, self-appraisal can make us more clear goals, so it is time for us to turn back to do a good job summarizing. Self-identification is generally how to write it? The following is my collection of kitchen work self-assessment, for your reference, I hope to help the need for friends.

Kitchen work self-assessment 1

I was officially in November XX to work in the hotel, the hotel was preparing for the most intense period of time, the catering department of the kitchen situation is all blank, how to add equipment, raw materials, how to pick enough, gatekeeper, market publicity and how to locate the product, rules and regulations, and a variety of daily use of the formulation 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.

Yue Bao Hotel in the leadership of the attention and care of the start of the 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 is reported 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 group of targeted stylized products. So that the product in the development of changes in the establishment of their own brands.

Second, in the kitchen management, systematic integration of core competitiveness, standardization to enhance the level of management, modern means of information to improve market competitiveness, and efficiency as 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.

Fourth, 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 be problematic, all have the right to return. Otherwise all have to bear the corresponding responsibility.

Fifth, in the acceptance and use of raw materials, to strictly control the quality of raw materials, improve the utilization of raw materials, and strive to maximize the benefits to customers.

Six, in the food hygiene and safety, fire safety

Strict implementation of 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 work self-identification 2

[]Busy one is about to pass, I as a kitchen staff, in order to improve the quality of their own work, here will be the work of the current period as follows:

First, seriously do things, honestly do people

Kitchen work seems to be a simple job, especially in the kitchen miscellaneous personnel like me, it seems to be washing and cutting things. Cutting things, but I do not think so, because the kitchen of all things, whether it is the chef or miscellaneous are related to the whole garden and, although small but significant relationship, so every day to work I am very involved. No matter how cold the weather is at the beginning of the semester, how the weather is at the end of the semester, I always consciously overcome the difficulties, in strict accordance with the regulations of the kitchen work, and do my part of the work seriously, and never take these washing and cutting things lightly. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the kindergarten believe in me, the opportunity to give me this job, I have to stand up to the kindergarten, to stand up to the children and children, to be a trustworthy people, to be an honest person, seriously do their job, so that parents are satisfied with, let the leadership rest assured!

Second, diligently regardless of gains and losses

As we all know, the kitchen work is not like when, need a high culture, the need for eloquence and technology, the kitchen work is mainly meticulous and serious, I think we also have to be willing to give up the strength to have the willingness to dedicate. I think, although my cultural level is not high, but my strength is still there, so in the work, I never pick and choose, not only to obey the arrangements of the team leader, but also take the initiative to solve problems for the team leader, usually with colleagues together will always leave the heavy work to their own dry, leave the convenience to others as far as possible. I was delayed for a week because I was sick, I was afraid to give you trouble, when the condition has just improved I returned to work, regardless of their own bodies are still recovering, fully committed to work. I often think: human strength is not like other things with no, as long as hard work strength will be inexhaustible, so in the kindergarten no matter who have encountered the need to help, as long as I can do I will not refuse, I think, kindergarten is my thing, no matter who do it is for the collective.

Third, find tricks to make smart

In the kindergarten work has been a few years, although my work is the strength of the work, but not no rule to follow. I often ponder, how to make the repetition of the link less, how to do things more and fast and good, both save efficiency, but also to ensure the quality of work. I think, as long as you are willing to use your brain, find a trick to make skillful, will certainly do a good job and happy. Now, the more I do things more and more smoothly, I also more and more like this job.

The end of the semester, I can successfully complete the task, thanks to the leadership of the care of colleagues, I will be more down-to-earth and hard work in the future, in return for everyone's concern for me!

Kitchen work self-identification 3

The new year is coming, looking back on the past year, from a familiar city to another strange city, a lot of sense of well being as a member of the kitchen seriously obey the leadership arrangements, in the interests of the company as a priority. In order to summarize the past year, customer service shortcomings, better promote the work of the future, now the work of the year is summarized as follows;

First, seriously sum up, learn from the lessons, the quality of good, as a skilled responsibility is very important, the work plays a role in the beginning and the end. Work can not tolerate a little sloppy carelessness, work hard to ask themselves, not to seek the best, just better, from my hands over every dish to do tableware net, hot, taste positive, color and lustre, so heavy and repetitive things, never feel tired.

Second, practicing economy, mutual supervision, cost control is to save earned, can be recycled on the recycling, can be utilized to use, big materials, small materials, small, recycling a lot of items can be reused to reduce a lot of unnecessary waste. For the company to save a certain amount of cost.

Third, love and dedication, to improve their own a successful dish is inseparable from the whole staff of the *** with the cooperation, what kind of dishes suitable for what kind of tableware, which have made provisions. But in order to learn accurate, learn fine should strive to improve their own level, enhance their own quality, and strive for their own will not be eliminated, continuous learning, continuous progress. Because to become the backbone of a department only master a work is not enough. But also and good relations between coworkers, to help each other to learn from each other. In short, not afraid not to do, but afraid not to do, not afraid to do not good, for fear of going to make trouble, have to pay there is a return

Summarize the work of a year, I think there are some gains and some losses. Although to get certain achievements, but from their own goals and leadership expectations or a certain distance. No need for too many promises, said as good as done, in the new year, I must be firm confidence, efforts, efforts and efforts.

Kitchen work self-identification 4

Busy semester is about to pass, I as a kitchen staff, in order to improve the quality of their own work, here will be the work of the current period for the following summary:

First, seriously do things, honestly do the job Kitchen work seems to be a simple job, especially in the kitchen miscellaneous personnel like me, it seems to be washed and cut the Things, but I do not think so, because the kitchen of all things, whether it is the chef or miscellaneous are related to the park children's safety and health, although small but significant relationship, so every day to work I am very involved. No matter how cold the weather is at the beginning of the school year and how hot the weather is at the end of the semester, I always consciously overcome the difficulties and do my part of the work seriously in strict accordance with the regulations of the kindergarten kitchen, and never take these washing and cutting things lightly. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the leadership of the kindergarten believe in me, the opportunity to work for me, I have to be worthy of the kindergarten, worthy of parents and children, to be an honest and trustworthy people, to be an honest person, to do their jobs seriously, so that parents are satisfied, so that the leadership rest assured!

Second, hardworking and conscientious, regardless of gain or loss As we all know, the kitchen work is not like when the teacher, the need for a very high culture, the need for eloquence and professional skills, kitchen work is mainly meticulous and serious, I think we also have to be willing to spend the effort to have the spirit of willingness to dedication. I think, although my cultural level is not high, but my strength is still there, so in the work, I never pick and choose, not only to obey the arrangements of the team leader, but also take the initiative to solve problems for the team leader, usually with colleagues together always leave the heavy work to their own work, the convenience of leaving as much as possible to others. I was delayed for a week because of illness, I was afraid to give you trouble, when the condition has just improved I returned to work, regardless of their own bodies are still recovering, fully committed to work. I often think: human strength is not like other things with no, as long as hard work strength will be inexhaustible, so in the kindergarten no matter who have encountered the need to help, as long as I can do I will not refuse, I think, kindergarten is my thing, no matter who do it is for the collective.

Third, find the trick to make skillful work in the kindergarten has been a few years, although my work is force work, but not no law to follow. I often wonder how to make the repetitive links less, how to do things more and faster and better, both to save time and improve efficiency, but also to ensure the quality of work. I think, as long as you are willing to use your brain, find a trick to make skillful, will certainly do a good job and happy. Now, the more I do things more smoothly, I also like this job more and more.

Kitchen work self-identification 5

In the blink of an eye a semester has passed, under the supervision and guidance of leaders at all levels, the work of the kitchen is carried out normally, and strive to do more and more good. Now the work of this semester is summarized as follows:

This semester, the kitchen accepted the inspection of the Health Bureau and the Education Bureau, the inspection results are good, the kitchen kitchen tools need to be replaced, and the overall hygiene of the kitchen needs to be done better. We made changes in a timely manner based on the issues found during the inspection. We purchased new stoves and serving . pot buckets, and purchased new bowls and spoons based on the increased number of people. The kitchen was cleaned and the walls were cleaned. Make the kitchen more hygienic and tidy.

In terms of diet, strictly in accordance with the quantitative recipes of the ingredients to cook, regularly participate in the food committee, according to the views of parents and staff to improve the style of the menu, so that children eat more happy, parents more satisfied.

Since this semester, the children's conduct has been a great improvement, the attendance rate is also elevated, we will work harder, to do their own work better!

Kitchen work self-identification 6

20xx year is about to pass, looking back on the work plan before and this year's busy all kinds of kitchen staff to pay the hard work, we all work together, and actively strive to complete the plan at the same time also created a surprise, but there are also shortcomings need to be summed up and make up for us. First, 20xx year work summary:

1, strengthen the kitchen internal training. According to the previous year's work summary, the kitchen staff work ability and work awareness of the phenomenon of poor, strict attention to the work of new employees service consciousness, strengthen job skills, enhance the comprehensive ability of employees.

2, strengthen the front and back office communication and coordination, enhance customer service. Regularly open the kitchen, front desk coordination meeting, enhance the Champs staff team awareness and service consciousness, find and solve the deficiencies in the work, front and back of the desk to assist each other, *** with efforts to enhance the brand of the restaurant.

3, reasonable arrangement of personnel, labor force integrated use. In today's increasingly competitive, tight personnel, according to the kitchen's existing staff to rationalize their arrangements, integrated use, timely adjustment of the staff's work content, enhance the efficiency of the staff.

4, further standardize and clarify the kitchen reward assessment system. In order to enhance the efficiency of the kitchen staff, enhance teamwork and cohesion, improve the overall level and quality of staff, and cultivate a positive attitude towards work, the staff incentives and assessment of the program has been further detailed provisions.

5, as always, do a good job in the kitchen "five law" and health work, kitchen health and "five law" work has been one of the focus of the kitchen work, kitchen staff to carry out the implementation of persistent. In the hotel star review self-examination, by the hotel leadership praise, but also was named the Western Department of "five laws" demonstration kitchen. (Prose network:)

6, reflecting the restaurant brand, highlighting personalized service. In the weekday service, the front and back of the desk *** with the cooperation, not lack of personalized service, special treatment of special guests, which has been developed for the production of pregnant women for a period of more than two months of nutritious meals, there is a long time for the regular customers preferring food production personality dishes and so on.

7, adhere to the coordination of the kitchen work. Strictly control the quality of the output, to ensure that any finished or semi-finished products from the kitchen out to meet the standards, to enhance the department's service and quality.

8, the successful completion of the moon cake sales task. The annual moon cake sales kitchen staff work together, focusing on sales, although the kitchen staff's sales capacity is weak, but after more than two months of hard work, the successful completion of the task.

9, the various festive food activities are colorful. From the Chinese and Western mixed set menu to the classic buffet bar, from the Mother's Day warm package to the Christmas dinner, to bring guests not only food, but also more surprises and satisfaction.

10, create excellent Western dishes with Nanyuan characteristics. Kitchen internal innovation and pioneering, the development of a number of guests loved by the Western snack dishes; in the province's culinary skills competition repeatedly won the gold medal, the special gold medal, for the hotel to compete for honors.

These are inseparable from all the staff *** with the efforts, but also inseparable from the leadership of the support and cooperation. In this year the kitchen has made some achievements, but we think more should be our shortcomings, in the competition is so fierce today, how do we create more performance tomorrow, which requires us to group efforts and strategies. We will be in the new year, *** with the face of difficulties, *** with the challenge of the future, to create a better tomorrow.