Example:
Dear ladies and gentlemen,
Hello everyone! With the celebration of Christmas and the smell of New Year's Day, the bell of 20 1 1 is about to ring. I wish you all a happy new year and a happy work! Looking back on 20 14, with the support of all of you and your colleagues, as a chef, I set an example, with high standards and strict requirements, and led the canteen staff to provide customers with exquisite dishes and quality services; Be diligent and conscientious for the economic and social benefits of the canteen. The work of the past year is summarized as follows:
1. Operation: I brainstormed and came up with a better operation plan with your help. Such as: consumer physiology, introducing green food and wild food; Special dishes are served in places with unique seasonal raw materials. Wait a minute.
Handling: People-oriented, I teach my employees the quality, give them sex cooking training every day, and often encourage them to take their work as a career. Through hard work, the overall quality of employees can be improved, such as paying attention to gfd and observing kitchen rules and regulations; Some employees even began to ponder new recipes. Now, a new, high-quality, efficient and innovative team.
Third, quality: the quality of dishes is the focus of competitiveness for the survival and development of canteens. Chef, I strictly control quality. For each dish, the feeding standard and production procedure list are formulated, and there are standards when cooking, and the color, fragrance and taste of each dish are stable; Feedback the opinions of front office staff and guests, summarize daily production problems in daily meetings and improve them; I often update the menu, use my head, think of ways and make changes so that repeat customers can taste new flavors every time.
4. Hygiene: The Food Hygiene and Safety Law pays special attention to all aspects of food hygiene and safety and food processing. According to the regulations, every employee will not check his own sanitary area; It is stipulated that food raw materials should be stored separately and kitchen utensils should be placed in a fixed position; The temperature and humidity of raw material storage places such as kitchens, fresh-keeping cabinets and freezers are also measured. Do everything possible to ensure food hygiene and safety and prevent customers from food poisoning and unnecessary consequences.
5. Cost: In the case of food quality, reducing costs and benefiting customers is the pursuit. Chef, I also summed up new ways to reduce costs. Such as: inventory status, resolutely "first in first out" principle, as soon as possible to sell raw materials with long inventory; Research and manufacture cost-free dishes, and make the remaining raw materials of the main course into tray dishes to reduce costs; Let every employee know the unit price of raw materials used, estimate the value of raw materials used every day, control the cost to every employee, so that all kitchen employees can cost, so as to maximize the benefits.
To sum up, in this year, the team's efforts were all handled in the kitchen operation; In food innovation, food quality, cost control, staff quality and so on. Of course, it is, for example, affected by swine flu and the financial crisis, the taste and grade of consumers' meals have declined, which has affected their annual income. However, in the face of force majeure, it is necessary to study and manufacture inexpensive delicacies to attract customers and maximize annual income, so as to turn crises into opportunities. From the incident, I also deeply felt that my work was challenging and innovative. After that, I will lead my team to challenge, be brave in innovation and make more exquisite dishes.
On the occasion of saying goodbye to the old and welcoming the new, we should improve our working ideas and examine new dishes and their innovations on the basis of 20 14, so as to pursue the economic and social benefits of 20 15.