Leaders and colleagues:
Good afternoon everyone! In a blink of an eye, we entered July, the second half of 20 12. With the correct leadership of … and the active cooperation of other departments, as well as the efforts of department employees, the kitchen department successfully completed the task. Here, on behalf of all the staff in the kitchen department, I would like to say "thank you"! Although all the work has been completed, there are still some shortcomings in our work. In the future work, we will continue to improve and strive to do our best.
Firstly, the main work is summarized as follows:
1, the kitchen staff was unstable in the first half of the year, and the dishes could not meet the requirements.
2. The kitchen was disinfected five times in the first half of the year, and the equipment in the kitchen was maintained.
3, strengthen the management of personnel on duty, and posted on the wall, in order to inform employees.
4. Regularize the classification of refrigerators and formulate corresponding rules and regulations.
We have trained and strengthened food hygiene and safety management.
6. New dishes are introduced every week, and the response from the guests is very good. If the response is not good, we will adjust or stop selling.
Second, the kitchen has the following problems:
1, food management is not strict enough, and there is still waste.
2. Employees' awareness of saving is not strong enough and needs to be improved.
3. Communicate less with employees and create more opportunities for communication with employees in the future.
4. The requirements for self-management are not strict enough and need to be improved.
5. Employees' attitude and understanding of work need to be improved.
6. The Mao Lijiao of dishes is low and needs to be strengthened.
Three. The work plan for the second half of the year is now reported as follows:
1. Follow up the new recipes.
2, the department work plan should be further refined.
3. Improve employees' awareness of saving and the seriousness of waste.
4, clear the division of responsibilities of managers, strengthen the sense of responsibility.
5. Give employees some training regularly.
6. Improve the gross profit of dishes from all aspects.
The above is the summary and plan of the kitchen department, and there are some shortcomings. Please give us more guidance and hope to put forward your valuable opinions.
In short, I firmly believe that under the overall leadership of …, with the support and help of all departments, all directors and employees of this department, Qi Xin, will work together to complete the work in the second half of the year! Thank you!
Chapter 2: Summary of year-end kitchen work.
Every day is always spent in busyness, but what are these busyness? The new year has arrived, which will bring new challenges. In this competitive society, our work is busy again. In this hurry, we should find something suitable for ourselves and give ourselves confidence. I believe we can do better in the new year.
The kitchen has done a lot in XX years, but there are also shortcomings, passion and helplessness. In fact, these are all jobs, and these are all lives. Instead of thinking about changing anything, think more about what you can change and make greater progress in your kitchen. The following is a summary of my work to share with you:
Summary of kitchen work on Champs Elysé es in XX years
XX years will soon pass. Looking back on the work plan of the previous year and all kinds of busyness in this year, the kitchen staff took great pains, and Qi Xin made concerted efforts and made active efforts. While completing the plan, they also created a series of surprises, but there are still shortcomings that we need to sum up and make up.
A, XX years work summary:
1. Strengthen the training of the kitchen. According to the work summary of last year, the kitchen staff have poor working ability and weak working consciousness. It is necessary to strictly grasp the work service consciousness of new employees, strengthen their work skills and enhance their comprehensive ability.
2. Strengthen communication and coordination between the front and back offices to improve customer service. Open the kitchen and the front desk coordination meeting regularly, enhance the team consciousness and service consciousness of the Champs Elysé es staff, find and solve the shortcomings in their work, help each other and jointly promote the brand of the restaurant.
3. Reasonable arrangement of personnel and comprehensive utilization of labor force. In today's increasingly fierce competition and shortage of staff, we should make reasonable arrangements according to the existing staff in the kitchen, adjust the work content of employees in time and improve work efficiency.
4. Further standardize and clarify the kitchen reward and assessment system. In order to improve the work efficiency of kitchen staff, enhance the team's combat effectiveness and cohesion, improve the overall level and quality of employees, and cultivate employees' positive work attitude, the reward and assessment scheme for employees has been further refined.
5. As always, do a good job in the "five normal methods" and hygiene work in the kitchen. Kitchen hygiene and hygiene work has always been one of the key points of kitchen work, and kitchen staff have been persistently implementing it. In the hotel's star self-examination, it was praised by the hotel leaders, and it was also rated as the "five-routine method" demonstration kitchen of the western food department.
6. Reflect the restaurant brand and highlight personalized service. In the service on weekdays, the front and back offices cooperate with each other, and there is no lack of personalized service and special treatment for special guests. There are nutritious meals for pregnant women over two months, as well as personalized dishes for frequent customers who like food for a long time.
7. Adhere to the coordination of the kitchen. Strictly control the quality of products, ensure that any finished or semi-finished products in this kitchen meet the standards, and improve the service and quality of the department.
8. Successfully complete the mooncake sales task. Qi Xin and Qi Xin, the kitchen staff of the annual moon cake sales work, work together to focus on the sales work. Although the sales ability of kitchen staff is weak, after more than two months' efforts, the task was successfully completed.
9. Various festivals have colorful food activities. From the Chinese-western mix-and-match package to the classic buffet bar, from the warm Mother's Day package to the Christmas dinner, it brings guests not only delicious food, but also surprise and satisfaction.
10. Create excellent western food with Nanyuan characteristics. The kitchen has been innovated and developed, and many western-style dishes that are deeply loved by guests have been developed. In the province's cooking skills competition, won a number of gold medals and special prizes, winning honor for the hotel.
These are inseparable from the joint efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but we should think more about our shortcomings. In today's fierce competition, how to create more achievements tomorrow requires our joint efforts. In the new year, we will face difficulties together, challenge the future together and create a better tomorrow.
XX year 65438+February 65438+June.
This summary is not lacking, because it is really lacking a lot. Every bit of daily life needs us to improve. Although it is not perfect, there is a lot of room for improvement. XX years, continue to work hard, do a good job in the kitchen and bring a good team. I hope to make greater achievements in the summary of 1 1 and cheer for myself! Refuel the kitchen! ! Come to our hotel!
Article 3: Personal summary of kitchen staff
In a blink of an eye, a semester passed. Under the supervision and guidance of leaders at all levels, the kitchen work is going on normally and the efforts are getting better and better. The work of this semester is summarized as follows:
This semester, the kitchen was inspected by the Health Bureau and the Education Bureau, and the inspection results were good. Kitchen utensils need to be replaced, and the overall hygiene of the kitchen needs to be better. We made timely amendments according to the problems found in the inspection. We bought new stoves and pots for vegetables, and new bowls and spoons according to the increase of population. Clean the kitchen, clean the walls. Make the kitchen environment more sanitary and tidy.
In terms of diet, we should cook strictly according to the ingredients of quantitative recipes, join committees regularly, and improve the style of menu according to the opinions of parents and faculty, so that children can eat more happily and parents can be more satisfied.
Since the beginning of this semester, the progress of children has been greatly improved, and the attendance rate has also increased. We will work harder and do our work better!
Luo Meilian
20XX.7