Annual Work Summary Fan Wen (1), a kitchen logistics staff, quietly flew away in the busy work. Counting 20xx years is a meaningful, valuable and rewarding year for me. Our restaurant won the honor of harmonious restaurant in the first quarter, which is a great honor. At that time, I often warned myself and urged our team. Honor is not only a recognition for us, but also a responsibility for employees, enterprises and ourselves. Since xx entered xx and xx's company, I have come step by step, which is inseparable from the help of leaders, the support of colleagues and the cooperation of employees.
The work of this year is summarized as follows:
1. Personnel Maintenance When I took over the restaurant in R&D Park on September 8th, xx, there were 22 old employees. After more than a year, there are still 12 old employees, and the stability rate of old employees is 54.5%. It is precisely because of such a group of backbones that a foreman, a western chef, a kitchen stove and a cashier have been trained.
2. The quality of dishes In the first half of the year, due to the unfixed kitchen staff and the departure of western chefs, the quality of dishes once declined, and the burning phenomenon was more serious. The two operational assessments put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, the decline in the quality of dishes was finally controlled and the trust of customers was regained.
3. Quality of service Because our restaurant belongs to the nature of internal canteen, the time of dining staff is concentrated and the pressure during the peak period is unprecedented. In addition, the employees are basically aunts over 35 years old. Relatively speaking, we are not sure about the 7-step menu and the 4-step cashier, but we must answer the customer's questions. Friendly attitude.
4. Safety in production Throughout the past year, it is gratifying that there has not been a safety accident in this restaurant, which is inseparable from the repeated demands and attention of superior leaders, and fully reflects the strong self-prevention consciousness of employees.
5. Food Safety Due to the particularity of catering groups, personnel are concentrated and coverage is wide, in order to prevent food safety accidents. We set up a food safety self-inspection team in time. The store manager is solely responsible for the control system, the chef kitchen is solely responsible for the control system, and the foreman sales is solely responsible for the control system. Be responsible for keeping financial creditor's rights, with clear responsibilities. Detailed to people. At the same time, the food sample retention mechanism was established. Every day, someone will be responsible for keeping samples, someone will be responsible for tracking, and the manager will check and supervise to prevent all food safety accidents.
Over the past year, I have hosted more than ten dinners. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
In the arrangement of recipes:
1 First of all, we should know the eating habits of most students and make daily recipes in a planned way, because there are many people eating in the canteen, 100% can't satisfy everyone, but more than 80% of the staff can;
2. Students like vegetables. Under the premise of not increasing the cost, they can purchase more, and mix more expensive vegetables with ordinary dishes reasonably, so that they can eat the same dishes at most twice a month. Fresh vegetables can also be guaranteed once a week;
3. Make rational use of multiple uses of dishes, and don't waste any dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, but cabbage gang doesn't like it, but students who make kimchi like it; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, and at the same time, the expenses are reduced;
4. In terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for refining, cooking, or frying together in dishes. This not only saves cooking oil, but also makes employees feel no greasy fat.
Catering:
We don't stop at the general level of making students just eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of leaders. At present, the student canteen serves three meals a day. In addition to rice and steamed bread, steamed buns, cakes and rolls are added to each meal, and fried dough sticks and soybean milk are added to breakfast. Prepare side dishes, soup and porridge for employees every day, and eat jiaozi once a month on average. Recipes and recipes are published every day for everyone's supervision.
In the procurement and management of dishes:
1, strictly control the purchase of equivalent foods, and try not to purchase dishes that are easy to mildew and produce toxins, such as green beans and mushrooms;
2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful substances and personal belongings in food storage places.
Strengthen health management and enhance the sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud; We require every employee to:
(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, keep long hair and moustache, and wash your hands before eating.
(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.
(3) all kinds of tableware, cages, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.
(3) No smoking, talking with food, coughing, etc. It is allowed when eating. All staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.
Standardize equipment management to ensure safety.
The canteen is the focus of fire safety. So the canteen uses liquefied gas, oil fire and so on. Formulate relevant operating procedures and usage methods every day. Each equipment has a special person in charge, which can be maintained regularly to eliminate all hidden dangers. Future work plan: First, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, and further run canteens for the convenience of cadres and workers. Second, we should constantly strengthen management and improve the service level of canteens. The third is to be actively responsible and do a good job in food safety and hygiene. The management of canteens is complex, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.
Therefore, we must conscientiously implement the "Food Hygiene Law", take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results. Under the direct care and guidance of the leaders and the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the canteen have undergone fundamental changes.
Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.
In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and sincere, and contributes silently to the development of the project.
Annual Work Summary Fan Wen (2), a kitchen logistics staff, how time flies. A school year passed in an unknown place. As the top priority in logistics work, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. The canteen work in this period is summarized as follows:
First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.
Second, the inventory of goods should be handed over first. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the shortcomings of the current situation in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.
Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter.
Third, it is also important to control the purchase of food. /kloc-More than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.
In addition, I also have strict financial discipline. Every time I make a purchase, I always accept it if I want, refuse it if I want, and always arrive in time to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and keeping the principle of economy, so as to achieve good quality and low price.
Due to my limited level, I am not proficient in canteen management and have a lot of work to do. I will strengthen my management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate and contribute silently to the development of the cause.
Annual Work Summary Fan Wen, Kitchen Logistics Staff (3) I officially started working in Bao Yue Hotel in June of XX, which was the most tense period of hotel preparation. Everything in the kitchen of the catering department was blank, such as how to purchase equipment, how to collect enough raw materials, how to check, market promotion and product positioning, rules and regulations and the formulation of various daily bills. In view of the above problems, I made a preliminary plan based on my previous experience. On the one hand, I search for information, get involved in the front line of the market, master first-hand information and make purchasing plans; On the other hand, according to the actual situation of the surrounding markets, initially determine the positioning of dishes and make recipes. Strive for accurate positioning, which can lay the foundation for the next operation.
Xx Hotel started trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes according to the requirements of the guests, making the dishes more suitable for the market.
Since the trial operation, the reception targets have been group meetings, wedding banquets, banquet receptions of various specifications, and zero-point guests (mainly concentrated at the end of 65438+February). Revenue reached 6.5438+0.9 million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as inaccurate positioning of dishes and the design of dishes not determined according to the requirements of guests. With all kinds of problems and efforts to change and enhance the product image, we have ushered in a new year. The work plan for XX years is now reported as follows:
First of all, in terms of food positioning:
Develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's food management and market customer survey. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.
Second, in the kitchen management:
Systematically integrate core competitiveness, standardize management level, improve market competitiveness with modern information means, and guide kitchen management with efficiency as the goal.
Third, in terms of personnel:
Professional skills assessment, survival of the fittest, please come in and go out and train regularly to improve the professional skills and professionalism of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.
Fourth, in the production of dishes:
Four-level control system and one-level control system are adopted, that is, dish chefs, stove chefs, waiters and waiters have the right to return goods if they have problems at the first level. Otherwise, everyone should bear the corresponding responsibility.
V. Acceptance and use of raw materials:
We must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.
Six, in terms of food hygiene and safety, fire safety:
Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety.
Strictly implement standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and alarm bells will ring!
Fan Wen (IV), a kitchen logistics staff, has been working hard to improve the physical quality of workers based on the basic view that the quality of food hygiene is directly related to everyone's life safety and health. According to the requirements of health work of the Municipal Health Supervision Bureau, we will conscientiously implement the Food Hygiene Law, further strictly standardize food hygiene management, maintain the work order and social stability of our factory from the perspective of workers' health and safety, solve the worries of bosses and workers, and let every worker have a healthy body. Specific work has been done in the following aspects.
First, establish the idea of serving the factory wholeheartedly, and improve the thinking of all employees who love their jobs, work hard and have love.
I have been working in the canteen, and I can do a good job of "four hearts" service in strict accordance with the working concept required by the plan, that is, the staff are attentive, the workers are happy to eat, and the boss is at ease. Work out a scientific diet recipe that workers like to eat. Through activities and study, canteen staff have formed a positive, serious and solid working attitude. They learn from each other in business and complement each other. Cooperate with each other in work, work hard, bear hardships first, and bear hardships later. Care for each other and help each other warmly in life. In terms of service enthusiasm, we regard workers as our own children and set up a good image of foreign employees.
Two, pay attention to food, health, fire protection and personal safety, and strictly control the "five customs" of procurement.
In order to ensure the life safety of workers, ensure the quality of food hygiene and put an end to all unsafe hidden dangers. In strict accordance with the food hygiene law, we conscientiously implemented the food hygiene and safety regulations, formulated a series of safety plans, determined the responsibility book for food hygiene and safety with all employees, and established a leading group for food hygiene and fire safety. We have achieved "five customs" in our work, that is, strict purchase channels, acceptance of goods in storage, standardized operation procedures, food hygiene and safety, and food storage and custody. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. For example, in food procurement, we often go to market research and go to the delivery boss's booth to check and understand the quality of goods. The purchase system also implements a rotation system, so that everyone can participate and implement democratic management. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. Strictly register the manufacturer, production date, shelf life and qualified items, and strictly check every working procedure, every place and every tableware in use before using it. In terms of price, we often conduct price surveys in the market, which avoids the repeated random quotation of the delivery boss and saves a lot of expenses for the school. In food storage, raw and cooked foods should be strictly separated and sealed with plastic wrap. Strictly grasp the weight, let the workers eat well, eat well, but not waste. In the disinfection of tableware, it is implemented to people, and it is checked and recorded every day. In order to prevent food poisoning, we should not only strengthen our own operation and inspection, but also prevent others from poisoning, check posts irregularly and strengthen safety precautions. Due to the implementation of the system, clear division of labor, in-place inspection, solid work and detailed records, it has been well received by superiors in many inspections. The canteen also regularly carries out safety inspections, actively eliminates hidden dangers of water, electricity and fire, lays anti-skid mats for workers in time when it rains, and pays attention to the custody of hot meals and soup. Therefore, there has been no hidden danger in canteen work, and the production order of the factory is stable.
Three, actively assist all departments to complete the work, to provide logistical support for education and teaching.
In order to maintain normal production, the canteen not only does its own work well, but also actively assists the school to do some other work. In the prevention of "flu" diseases, canteens take the initiative to cook "flu" drugs for employees and adjust their diet, thus enhancing their physique, enhancing their immunity and effectively controlling the infection and spread of diseases. Usually, the higher authorities come to the school for inspection and visit, and the canteen will always prepare entertainment items for them to provide convenience. Sometimes it is difficult for lodging workers to wash water because of power failure. The canteen always takes the initiative to find a way to boil water for them without anyone's notice, in order to solve the urgent need, because we know the needs of the factory and the requirements of the boss, which is our unshirkable job.
Fourth, constantly improve the quality of diet, so that leaders can rest assured.
In order to truly solve the worries of workers and ensure that workers can eat with confidence, happiness and comfort, we organized all the staff to study and discuss the workers' dining recipes, and also innovated the recipes based on more than one year's practical experience and peacetime observation of workers' preferences, and made nutritional collocation for three meals, formulated scientific dining recipes, and accepted the supervision of society and bosses. In the production, we should work hard on the taste, color and shape of food to ensure that every meal is soft and hard, vegetarian and sweet, which not only improves. Try to increase the variety of breakfast, so that workers can choose meals. In order to ensure the physical development needs of the living and lodging staff and let the staff eat tricks, all the staff overcame many difficulties such as too many people and tight time, and turned small pots into big pots. The food hygiene in the canteen is very good, and the leaders are very satisfied with the canteen work in the school after watching the activities. In order to publicize the canteen work, the canteen, like other departments, made exhibition boards, which were well received on the factory open day.
In a word, our canteen can do the above because all employees can regard the factory as their home. On the one hand, they all cherish this hard-won job. On the other hand, they all have love. However, we still have some room for improvement. For example, it is necessary to further study and improve workers' dining recipes, do a good job in nutrition collocation, and introduce new dishes based on workers' work needs. At the same time, we should constantly improve our working methods, pay more attention to and care for workers, and pay attention to working methods and skills in selling rice services to make workers happy and satisfied. Go up a flight of stairs and let the canteen work.
I recommend it carefully.