In the field of organizational management, leadership effectiveness has been a topic of great concern. On the other hand, loyalty to the supervisor is also increasingly important, especially in Chinese enterprises, loyalty is playing an important role. This article is my kitchen supervisor work plan for you to organize the sample, just for reference.

Kitchen Supervisor Work Plan Sample:

The new year, the new dynamics, in 20__ years of work in my department will be tightly focused on the core objective of profit, from the dishes produced, service quality, cost control, marketing innovation, and other aspects of the efforts to create a "full of ___, comfortable home," this brand strategy, to create a new situation of the hotel catering. The situation, the specific work is as follows:

First, to produce "leading", increase the core competitiveness of food and beverage, to create "___ food, food ___" this brand, to create food in the ___ this good reputation,

The first floor of the product is mainly to "fast" as the main, and constantly replace the varieties of flowers and colors, and timely introduction of a number of local specialties snacks, mainly in order to "stabilize the first floor" as a starting point, and in the second and third floors of the dish style of food, the main reason is to "stabilize the first floor" as a starting point, while the second and third floors of the dish style of food. In the second and third floors of the dishes produced we will increase the innovative efforts, first of all, the existing customers are very popular dishes to retain, and constantly strive for excellence, and in due course to develop a standardized menu of standard dishes. At the same time through the organization of food festivals and various festivals of marketing activities to introduce new varieties of dishes. We plan to hold a food festival in March-April 20__ with the purpose of having special taste and affordable price close to the public consumption, and we plan to introduce new dishes in June-September to satisfy more customers' new tastes, and at the end of October, we will focus on high-grade, nutritious, and special features to cater for the needs of business banquets, unit mutual invitations, and other business events. Business banquets, unit mutual invitations and all kinds of medium and high-grade consumption of customer tastes. Strive for dish this product of greater market competitiveness, and constantly improve the dish innovation system, dish development and research, supervision of quality, tracking feedback for further detailed management, open up a nutritious diet, reasonable diet, exquisite diet food in ___ good social image, so as to strive for more sources of customers.

Second, the service to training as a means to grass-roots managers as the core, focusing on creating a service level of excellent team. To cope with the fierce competition in the catering market.

Service as the second core product of food and beverage, 20__ years we will be closely around the hotel "full of love ___, comfortable home" this series of themes to carry out the stages of the cycle of training. Through the training assessment and retraining methods to continuously consolidate all kinds of service knowledge. Plan to develop a catering quality service ten, that is, on the basis of the service program will be some more detailed embodiment of personalized service content, to be summarized to form an easy-to-understand ten, each floor according to the actual situation of the different requirements of the floor. Foreman, supervisor tracking the implementation of the overall service to further refine, improve, and at the same time through the assessment to test the implementation of the effect. The service on the first floor is still based on the service policy of "fast", "accurate" and "smart", and at the same time, it highlights the enthusiasm for the regular customers. Improve the food delivery service dishes and service quality. The second floor focuses on the creation of the atmosphere in the restaurant to find ways to add the heart of the table cloth, the mouth cloth, from the table to make the color of the banquet hall more festive, you can consider making chair covers, in the hall of the dragon and phoenix table on the theme of the banquet highlights more distinctive some of the details from the restaurant layout and so on to continue to build the banquet brand. The third floor of the box service highlights the personality, especially for fixed customers to strengthen emotional communication with the guests, highlighting the "love" word, with sincerity, enthusiasm, friendship to retain customers, while the establishment of the third floor as the point of the Food and Beverage Department of the part-time marketing team from the floors of the outstanding staff and part of the management staff to take advantage of the time not to open the meal to go out and visit the customers to listen to the views of the guests, to draw closer to the customers, the development of new sources of income, the use of opportunities in the restaurant service to know customers, to meet with customers, to develop new sources, to make use of the restaurant service to meet with customers. Use the opportunity to recognize customers in the restaurant service, develop a marketing team work plan, assessment of work performance, through the team to drive the department sales, with services to attract and retain more customers.

Third, reduce expenses, cost savings, and strive for maximum profitability.

Cost control is the focus of this year's work, this year, the hotel stipulates that the kitchen gross profit of 57%, over the years, the gross profit margin are away from this number has a certain gap. This year, we will start from the beginning, the purchase of raw materials to carry out strict checks, arrangements for specialized personnel responsible for acceptance, signing a single, instead of the past kitchen respective acceptance of the situation, so as to control the cost of raw materials from the cost of raw materials, in addition, the use of raw materials in the kitchen to strengthen the management, to eliminate waste.

Continuously improve the department's energy management system and porcelain management system, low quality consumables to control the collar and the use of different floors of the property account, make full use of the existing storehouse floors, all kinds of items will be categorized and placed to avoid the previous situation of chaotic piling, to extend the service life of the items, in the interests of the guests do not harm, do not reduce the level of service, does not affect the environment of the restaurant under the premise of the maximum effort to achieve the department more Maximize efforts to achieve more profits in the department.

A new year, a new goal, my department will be in the hotel under the leadership of the correct leadership of the leadership team, mobilize the enthusiasm of all employees in the department, and go all out to create better results

Kitchen Supervisor work plan example:

The hotel kitchen staff should be how to manage the problem can be said to be "The benevolent see benevolence, the wise see wisdom" according to the traditional management of the chef industry in China, there are no more than three broad models, one is humane management, by the head chef according to their own experience and judgment to manage and coordinate the relationship; the second is the humane plus the system management model, mainly in the development of the system to make more efforts, through the perfect system innovation to achieve management innovation. To realize the innovation of management, the following are some of the highlights.

First, the hotel kitchen staff management

People, property, material management, people are the first, the use of emotional management to stimulate the enthusiasm of the staff, fully mobilize the staff of all kinds of enthusiasm, to achieve excellence in style and spirit.

Second, the establishment of a reward and punishment system

The system can give the staff upward mobility, for the enterprise's positive and enterprising spirit, but also to resist the indiscriminate, bad style and negative state of the staff, easy to manage.

Third, strengthen the technical management

In the work of individual strengths, try to make the best use of talent, training to create a group of both technical and responsible chef team.

Fourth, the chef's duties

Responsible for the organization of the hotel's kitchen, command operation management, through the design, production and **** rich characteristics of the product to attract customers to cost control, to create the best economic benefits for the hotel.

Fifth, production and processing, the management of the quality of the dishes

We must comprehensively strengthen the management of the work to ensure that the stability of the quality of the dish confusion, food preparation, into the dishes, dishes, dishes, the speed of the dishes, reasonable nutrition, color, color, modeling, plating collocation. Determined not to appear a dish two flavors of the phenomenon.

Six, the management of cost accounting

According to the direction of the hotel's business approved gross margins, to give customers a win-win concept, is the hotel's steady development of the long-term trend.

Seven, the management of raw materials

Through the quality and quantity of raw materials purchased, the price of strict acceptance, storage and distribution, the implementation of three-dimensional management, and never allow the occurrence of things that are detrimental to the interests of customers.

Eight, the hotel kitchen safety, health management

From personal safety, equipment damage prevention, fire prevention and personal hygiene, hotel kitchen hygiene, food hygiene to make a strict and unified management, so as to maintain the consumer as well as the hotel's safety and interests.

Nine, deal with the coordination of the relationship between before and after

The coordination of the hotel kitchen and front office services is very important, the waiter to have a certain knowledge of the dishes, can always let the customer to understand the new dishes, to set up a holistic concept for the hotel to create a first-class benefits.

Our staff should have both "sincere, diligent, unity, innovation" spirit, but also "quality first, safety first. Health first, unity and cooperation and then the first" idea.

Note: On the management of the main degree of a few proposals

1. The designation of the management system should be practical and feasible, easy to operate, to have practical significance.

2. The quality of the staff must be firmly off, to be hired in line with the business requirements and the professional quality of the back of the staff, otherwise all management can not begin.

3. Management concepts on the update, in the management concepts to promote scientific, pragmatic.

4. The implementation of the system should be uncompromising, not casualized.

5. To attach great importance to the system of staff education, so that they understand the spirit of the system and the overall action guide.

6. Management focuses on channeling rather than plugging.

7. The quality of the head chef is more important than experience. Experience is valuable. In dealing with all kinds of events, often with experience can quickly solve the problem, but sometimes it does not work, which is the quality of the problem. The head chef should be good at accepting the concept of scientific management, combined with the specific circumstances of their own hotel kitchen, to the system as a guideline, so that in different yesterday under the staff can work properly under the framework of the system.

Kitchen Supervisor Work Plan Sample:

First, the kitchen process control plan

1, the kitchen production process including roughing, cutting, cooking, potting and other procedures. Four programs will be divided into different shifts positions, which have many links closely linked and clearly divided. So it is necessary to control the kitchen process.

2, process control is the quality of production, production costs, production norms to check and guide to ensure that employees are operating in accordance with the norms, the formation of the best production order and process.

3, on the menu, file for standard, standardized production. Roughing specifications, cutting specifications, cooking specifications, potting specifications, each of the above specifications will be made into text posted at the workplace at any time against the implementation, so that employees are clear about their own work standards.

Second, the kitchen quality management program

1, the kitchen in order to provide customers with a variety of high-quality products in a timely manner, to ensure that all the needs of guests to meet the quality of the product management has an unavoidable duty.

2, each team works under the leadership of the chef and the head chef, and is responsible for their own cooking varieties, strict control, so that the output of a unified standard quality assurance.

3, the teams must obey the leadership. According to the recipe, Ming file, special dishes and booking dishes cut with cooking. Go to work to do a good job of opening the file, good health, ready to seasoning, and filtering to prevent debris from entering the impact of the quality of the product.

4, processing of raw materials to the first, first out of the principle of collocation of stock up and send must be careful and meticulous. Refrigerator neatly arranged, raw and cooked separately, to prevent food spoilage flavor, found that spoiled food reported to the head chef to deal with.

5, adhere to the product quality, quantity, containers are not good not on. All products are treated seriously, do not arbitrarily change the flavor characteristics, strictly in accordance with the order of mastering the product.

6, strictly good food hygiene, from the purchase of goods, materials, cooking and production are strictly checked to prevent food contamination, strictly according to the production process, the tools in accordance with the provisions of the disinfection. The number of chefs, famous production, tracking service, to ensure the quality of the product.

7, at any time according to changes in market demand and customer demand for the product, the product adjustment. Timely renovation, improve the quality of the product

Third, the kitchen cost and gross profit control plan

1,

2,

3, the monthly gross profit margin control between 55% -60%, not profiteering, no loss, the rational use of raw materials, promotions, specials, hospitality signing, and discounts costs are calculated separately. Should strictly monitor the quality of raw materials, receiving and ordering staff with a high degree of responsibility. The discovery of goods to the second best, fraudulent behavior should be reported in a timely manner. Must be the main cost of the month for effective control machine supervision. And rigorous, responsible, fair attitude to deal with day-to-day matters, coordinate the relationship between the various departments, strict implementation of the company's various procedures.

Fourth, the kitchen dishes to develop plans

1,

2,

3, catering operations should be good at timely analysis of different levels of demand desires, in order to develop new dishes to adapt to the needs of various levels of demand, to meet the needs of customers. Kitchen and other departments in close contact with the customer's needs at any time to understand the improvement and development of dishes. Always understand the local consumer psychology. The positioning of the price of the dishes, the capacity of the market, to make suggestions. And accordingly, the establishment of the rationalization of the proposal processing system, the rationalization of the proposal for effective incentives, and

institutionalization, promote and encourage the sense of innovation.

4, regular job and technical training for employees, the assessment of the assessment of the team. According to the work of the actual responsibility for rewards and punishments.

V. Kitchen health management program

1, people to food for heaven, food to clean for this. Hygiene management division of the catering business management is an important part of the work.

2, the establishment of the hotel hosted by the main person in charge of health work. The health of the implementation of leadership management, health inspections from time to time.

3, signed at all levels of health work responsibility system. According to the provisions of the responsibility system provisions of the inspection, in the inspection found in that link which team out of the problem, directly pursue the responsibility of the parties involved, by the competent leader of the proposed treatment and rectification of opinions, by the team to implement.

4, environmental health to implement the principle of regional division of labor, the responsibility of the package, the implementation of the principle

(1), the ground, the walls, the canopy is clean, no garbage, dirt, no posting, no scratching.

(2), the production room various main ingredients are displayed in an orderly manner. Different tableware has a fixed placement, do not mix condiments utensils affect the health.

(3), the garbage should be dumped in a special trash can, and to ensure that the sewer is open.

5, food hygiene in strict accordance with the requirements of the Food Sanitation Law. Put an end to poisoning accidents. Adhere to the four segregation system, that is, raw and cooked, finished and semi-finished products, food and debris, food and medicine.

6, to strengthen the management of personal hygiene

(1), the first-line production staff must hold a health certificate. Those who suffer from infectious diseases, after treatment with the hospital and the health department's health card before re-reporting to work.

(2), the production staff must wear good work clothes (three white) to work. No snacks, no long hair

or beard, no rings or nail polish.

VI. Kitchen duties

The job duties, organizational relationships, skills requirements. So that each employee in the post are clear about their position in the organization, the scope of work, job responsibilities and authority.

1, the chef work plan duties

(1), according to the catering department's business objectives policy and the indicators issued, the large-scale banquets, cocktail party menus personally formulated, the development of stocking plans and work arrangements. Strictly control the inventory and surplus food. And carry out inspection and supervision. Guaranteed to gain credibility and profitability.

(2), the development of dishes. Experimentation and utilization of plans. Organize the development of standard recipes and bright files, and check the production specifications of each process.

(3), the development of kitchen equipment, tools, utensils, replacement of additional plans and staff training programs.

2, the organization of the check-in plan

(1) organization and command of the kitchen work, supervision and inspection of the work of the head chef and supervisor, responsible for their assessment and evaluation.

(2), according to the requirements of the hotel to develop the kitchen work rules and regulations and subordinate duties. And the arrangement and scheduling of personnel in various positions.

(3), check the preparation of the opening file. The number of dishes specifications, cooking flavor, potting and pot decoration. Speed and temperature, food hygiene and safety, the utilization of food ingredients. Ensure that the dishes meet the requirements.

(4), responsible for arranging and coordinating, communication between the front and back of the kitchen, between guests. Check the kitchen environment safety and hygiene. And staff grooming and personal hygiene. Remind employees to comply with the Employee Code and be responsible for their behavior.

3, chef duties

(1), accept the chef's work instructions, and report on the work. Formulate the supervisor's work duties, assessment and evaluation of the supervisor, according to the business level of the staff, job arrangements and recommendations, and organize the work shift.

(2), participate in the production of recipes, bright files, the development of new products and research. Plan the work of the kitchen and prescribe the daily purchase plan according to the menu and sales.

(3), the opening of the meal supply on-site command, supervision and inspection, to ensure that the quality, quantity and speed of the output, in line with the requirements. Responsible for and involved in a variety of banquet dishes cooking.

(4), supervise the work of health and safety in all shifts, and staff instrumentation health, to remind subordinates of the implementation of the "Employee Code" and take responsibility for their behavior, signing the material leave and other applications.

4, the director of the program responsibilities

(1), accept the leadership of the head chef, do a good job of scheduling shifts, reasonable arrangements for rest. Formulate the work duties of each position, assess the work of the employees of the class, and assume the duties of the position.

(2), the preparation of the opening meal check and implementation. Keep track of the day's menu and housing, and assign tasks clearly to each post.

(3), directing shift hygiene. Train staff to increase awareness of energy conservation and be responsible for equipment and food storage.

VII. Kitchen fine regulations

1, health requirements:

(1) the ground has water, grease, not dry deduct 10 yuan.

(2) Cooking table, cooking rack, oil rack, oil storage is not clean, not neatly stacked deduct 5 yuan.

(3) The restroom, locker room, and storage area are not clean and tidy, deducting 5 yuan.

(4) The management of the refrigerator, health package area, not neat, not clean deduct 5 yuan.

(5) custody of cooking steel drums do not cover, drums are not clean deduct 5 yuan.

(6) Stove masters should supervise and check the corresponding payroll staff to ensure that the cooking table is neat, seasoning additions and disinfected tableware in the table dry. Supervise all preparations for listing. Failure to pass the master deducted 10 yuan.

(7) Long hair, colored hair, long nails, beard, nail polish, wearing a ring 10 yuan.

(8) Do not wear the required work clothes, work clothes are not clean, not in accordance with the requirements of the mask deducted 10 yuan.

(9) Every city twice do not change the disinfectant water, not in proportion to the proportion of disinfectant water deduction of 20 yuan. By the health inspection out of the responsibility of all fines.

(10) washroom cleaning cabinet and tableware not clean, not organized, not disinfected deduct 10 yuan.

2, quality requirements:

(1) food ingredients deterioration, dispensing was found by the stove, did not cause complaints, deduct 20 yuan.

(2) food ingredients spoiled, dispensing not found by the stove, resulting in complaints, resulting in less than 50 yuan, cut and dispense deduction of 50 yuan, stove deduction of 20 yuan. More than 50 yuan by 50 yuan times the proportion of the penalty.

(3) for not fresh, dead, spoiled seafood on the table dishes according to the original price of the water table 50%, on the shi 50% of the proportion of the bill.

(4) Dishes more than the number of copies and less than the allocation, resulting in more dishes or return of dishes at the original price of the bill.

(5) The dishes are not in accordance with the standard implementation, resulting in the number of more or less, resulting in guest complaints deduct 5 yuan.

(6) The dishes are not performed according to the standard, resulting in more or less quantity, resulting in guest complaints deducted 10 yuan, the stove is not detected deducted 5 yuan.

(7) to have friends and relatives and other guests dining in the hotel, the principle of consent, plus put 20% of the number of (per person per except), but must be authorized by the head chef in advance, otherwise deduct 20 yuan.

(8) serving dish clip wrong clip, not labeled, not according to the provisions of the fence, not according to the provisions of the pot, not wipe the edge of the net deduction of 5 yuan.

(9) Teppan, pots and pans are not hot or too hot to the point that the dish caramelized, barrels of stone is not hot not open deducted $ 10.

(10) dishes in hair, steel ball, cockroaches, flies and other foreign objects caused by guest complaints according to the amount of loss caused by the payment of compensation, can not find out the direct cause of the stove 50% cut 40% of 10% of the ratio of the payment of compensation.

(11) dishes soaked and washed, mud, insects, debris; water table on the seafood processing is not clean, improper processing; did not cause losses deducted 10 yuan, resulting in losses according to the original price of the bill.

(12) quality acceptance aspects of the unqualified caused by the inability to return the deduction of 10 yuan, resulting in a loss of deduction of the corresponding price of not less than 50% of the purchase price.

(13) not timely responsible for the entire menu of dishes, seafood preparation deduct 10 yuan. Caused by the guests to return the dishes caused by the loss of the original price of the bill. Called the single menu with a single that is, deduct 10 yuan, resulting in the loss of raw materials according to the price of raw materials to buy the whole single.

(14) Cooked food knives, flick plate is not sterilized, there are tainted smell deduction of 20 yuan.

(15) Every day, each city must produce a list of estimates, forget or not timely preparation of materials, and personal reasons that cause the estimate of the clear deduction of 10 yuan.

(16) Blindly prepare too much material and cause waste according to the original price compensation.

(17) Waste of water, electricity and coal when not working will be deducted 10 yuan.

(18) In addition to the stove master on the stove cooking or preparation of materials deducted 20 yuan, the shift master are deducted 10 yuan. 3 work system discipline requirements

(1) attendance, on duty attendance, such as a failure to sign in, all deductions rest day.

(2) late for the second are deducted rest day, after the third day, the mouth penalty of 50 yuan 1 time.

(3) monthly per capita have three opportunities to send text messages or leave late, pay attention to whether late or not are counted as a time, not to notify each other in the form of airmail, or both sides deducted 10 yuan.

(4) without the permission of the private organization of the afternoon break or after work in the store to play cards and gambling deduct 20 yuan. If you are playing mahjong in the store, you will be removed from the list.

(5) work time tandem post deduction 5 yuan; non-cold food room personnel into the cold food room deduction 10 yuan.

(6) without permission in the store foot washing, bathing, guest toilet deduction of 10 yuan.

(7) Eating outside the specified time (10:00-10:20) (16:00-16:20); wasting meals; using the guest's tableware and chopsticks; deduct 10 yuan.

(8) Lunch breaks are always taken in the kitchen lounge, and 5 yuan is deducted if the breaks are taken in the warehouse, cloth room or other places.

(9) duty masters and fight He noon break shall not leave the kitchen, stop the entry and exit of non-kitchen personnel, violation of the deduction of 5 yuan.

(10) Duty masters and playing He Wang every city must check the water, electricity and coal shutdown, and make a signature record. Failure to sign 5 yuan. Failure to turn off the water and coal 100 yuan, causing accidents deducted all salary and deposit and criminal liability.

(11) During the business period, the person who goes to the front hall with a string of posts will be deducted 10 yuan.

(12) Anyone who fights with anyone in the hotel will be removed from the list.

(13) Anyone who steals anything in the hotel will be removed from the list.

VIII. Kitchen staffing and salary plan

Kitchen to ensure the completion of the hotel's business operations, hospitality indicators. According to the operation of the service mode, personnel business and technical skills of the kitchen staff as follows and wage plan.

2 lines of Cantonese cuisine, Sichuan and Hunan 2 lines, 6 lines of local dishes