Personal Work Plan of Hotel Chef Fan Wen 1 I. Responsibilities and Authority:
1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.
2. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.
3. Be responsible for the supervision, inspection and communication of the whole restaurant during business hours.
4, responsible for the implementation of the front office staff business training plan, responsible for the assessment and evaluation of subordinate employees.
5. Properly handle all kinds of problems and complaints of guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.
6, check the checkout process, guide employees to correct checkout for the guests.
7. Supervise the waiter to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and supplement the missing items in time.
8. Supervise the staff to abide by the rules and regulations and safety regulations of the hotel to ensure a clean, beautiful and comfortable dining environment.
9. Complete other tasks assigned by the manager.
Second, the qualifications:
1, love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.
2, familiar with restaurant management and service knowledge, with skilled service skills.
3. Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with customers.
4. Be familiar with the service process of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various banquets, cocktail parties, buffets, tea parties and exhibitions.
5. Be familiar with and master the varieties and prices of dishes in this restaurant; Familiar with and master the varieties, producing areas, degrees, characteristics and selling prices of China wines, western wines and beverages, and have strong selling skills.
6. Strong organizational skills, able to lead subordinates to do a good job in reception service and provide satisfactory and pleasant services for guests.
7. Graduated from Tourism College or equivalent, with more than three years working experience in catering service (more than two years in western food service).
8. Good health, high spirits, dignified appearance and generous temperament.
Third, the work content:
1, pay attention to register the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge the unqualified employees to correct them.
2. Preparation before meals:
(1), to know the guest's order on that day, and to know the guest's living habits and requirements.
(2) Assign the work of subordinates according to the tasks and requirements of the day.
(3) Call all subordinates before meals to explain the ordering situation, guest requirements and special precautions of the day.
(4), check whether the staff's pre-meal preparation work is completed; Whether condiments and ingredients are ready; Whether the layout of the restaurant is unified, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible.
3. Work during meals:
(1), in the process of eating, the head waiter should stand in a certain position, observe carefully and direct the front desk waiter to serve the guests.
(2) For important banquets and guests, the foreman should personally receive and serve them.
(3) Pay attention to mediation, properly handle the contradictions between guests, guests and front desk attendants, but do not intervene in the contradictions and quarrels between guests. If we can't handle it ourselves, we should report to the manager in time.
(4) After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests to check out, so as to prevent the bill from being missed.
(5), in the process of dining, pay attention to the assessment of subordinates, good or bad service, low efficiency and so on. It should be recorded, and rewards or criticisms should be made after meals.
4. Work after closing:
(1). Tableware reception: After reception, urge the waiter at the reception desk to quickly clean the tableware on the dining table according to the reception procedures and standards, and concentrate on sending it to the dishwashing room for cleaning and disinfection.
(2) Set the table: put away the tableware, spread a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to a good state.
(3) Cleaning the canteen: After doing the above work, do a good job in the hygiene of the canteen and keep it clean and beautiful.
(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.
(5), the day's work and guests reflect, problems in the banquet, important banquet and guests dining, guest complaints, etc. Make records and report the work of the day to the manager.
Fourth, power:
1. has the right to assign the work of its employees.
2. Have the right to suggest rewards and punishments, promotion or job change for employees within the jurisdiction.
I am very grateful to General Manager Zhou, General Manager Chen and General Manager Ke for their cultivation and trust and for giving me a platform to show myself. Looking back on this month, with the guidance of leaders and the support of colleagues, as a chef, I have always insisted on setting an example with high standards and strict requirements, United and led many employees, and provided customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the company, we are diligent and conscientious. The specific work for more than one month is summarized as follows:
1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. According to consumers' psychology, we have introduced some green food and nutritious food.
Second, management: people-oriented, I combine the actual situation of employees to strengthen quality education, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. () Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and observing kitchen rules and regulations; Some employees even started thinking about new dishes by themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality: the quality of dishes is the core competitiveness of our survival and development. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.
Health: Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.
5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. Such as: grasp the inventory situation and resolutely implement it? First in first out? In principle, sell raw materials with long inventory time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, so as to maximize the benefits.
To sum up, through the joint efforts of the team, I have made some progress in kitchen management; Great progress has been made in food innovation, food quality, cost control and staff quality improvement. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more delicious food with good quality and low price to attract customers and maximize the turnover income, so as to achieve the good effect of turning crisis into opportunity. From this point of view, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.
On this basis, I will continue to strengthen management, quality and hygiene monitoring and cost control, at the same time, improve working ideas, inspect new dishes, speed up food innovation, and strive to create better economic and social benefits next month.
The competition between restaurants and surrounding restaurants is becoming more and more fierce, but I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards a fruitful and fiery July!
Twenty years have passed, and I will try my best to correct the shortcomings of the past year and make a good new year. In the past year, with the care of the leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, but there are still many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter, because it's all over.
I will try my best to do a good job in 20-2000, and now I will summarize my work for one year as follows:
1. Training: Every Wednesday is the time for me to train and summarize the gains and losses of the week. Under the guidance of Master Liao, I learned how to train my subordinates, manage every employee well and be serious and responsible for my work.
2. Management: the superior is the role model of the subordinate, and I have always insisted on setting an example, so my team is very United. I am the same to anyone, doing things fairly and openly, putting people first and managing people in many ways. During 20-2000, many people left the kitchen, and fewer people left the kitchen than last year, so 20-2000 was a relatively stable year.
3. As myself, I am responsible for the management of the kitchen, the operation of the sauce, the quality control of dishes, the control of raw materials, the coordination of the kitchen, and the supervision of water, electricity and sanitation.
4. Equipment replacement: Before June, the old cooking stove used in the kitchen was not powerful and the cooking speed was not fast, which affected the product quality. After many consultations with the leaders of the head office, it was replaced by an energy-saving stove. After the fire came up, the speed and quality of the food were improved, and the gas was much less than before.
5. In terms of operation, the monthly turnover and purchasing situation were recorded:
1) 1 Monthly income: 520249 yuan, incoming goods: 180064 yuan, gross profit margin: 65%.
2) February income: 4 19492 yuan; Purchase: 159280 yuan; Total ratio: 62%.
3) March income: 360,000 yuan, purchase: 1 19284 yuan, gross rate: 66%.
4) April income: 400,437 yuan; Purchase: 65438 yuan +032494 yuan; Total ratio: 66%.
5) Income in May: 3,865,438 yuan+0,993 yuan; Purchase: 65,438 yuan+0,328,888 yuan; Total tax rate: 65%.
6) June income: 450,000 yuan, purchase:170,000 yuan, gross rate: 62%.
7) July income: 430,000 yuan, purchase:160,660 yuan, gross rate: 62%.
8) August income: 465,438 yuan+03,565 yuan; Purchase: 65,438 yuan+036,563 yuan; Total tax rate: 60%.
9) September income: 4 17942 yuan; Purchase: 159578 yuan; Total tax rate: 60%.
10) 10 Monthly income: 390,000 yuan. Purchase: 1 158 15 yuan. Total tax rate: 70%.
11)1Monthly income: 509 1 15 yuan. Purchase: 17580 1 yuan gross profit margin: 65%.
12) 12 monthly income: 770,322 yuan, purchase: 24,535 yuan, gross profit margin: 68%.
6. Due to the increase in raw materials in June, the price of the old menu was low, which led to a decline in gross profit margin. Later, the menu price was adjusted in time, and the gross profit margin rose under the control of raw materials.
7. The team didn't do well this year, and some employees didn't do well in gfd. Sometimes we don't follow the relevant standards of our group. Because some logistics personnel are too open-minded, can't communicate, and supervision is not in place.
In short, 20 years have passed, and 20 years have started from today, with new goals and new challenges. In the new year, we will continue to work hard, study hard, sum up hard, and strive for by going up one flight of stairs in the new year.
20-year work plan
20-2008 has passed. Looking back on the work plan years ago and all the busy things in this year, the kitchen staff made painstaking efforts. Qi, Xin and Qi Xin have made concerted efforts and created a series of surprises at the same time, but there are still some shortcomings that we need to sum up and make up. Busy and fulfilling 20 years have passed, and we are greeted by 20 years full of challenges. Looking forward to the new year, I will work hard from the following points:
1. Strengthen the internal training of the kitchen: According to the work summary of last year, when the decoration work of our store is not busy in March, we should pay strict attention to the new employees' work service consciousness for employees with poor work ability and work consciousness. Strengthen job skills training and improve employees' comprehensive ability.
2, product innovation: first of all, we must have a good attitude of being open-minded and eager to learn, go out to learn more, ask more and learn more. Keep abreast of local and foreign market trends, strengthen communication with procurement, and try to innovate the market and raw materials. Strengthen the communication between chefs, learn from each other's strengths and constantly enrich themselves.
3. Quality of dishes: strictly control the quality and quality of raw materials. Pay attention to the safe use of food, carefully study the color, aroma, taste and shape, so that every dish on the guest's table is perfect. Strictly control the collocation, weight and temperature of dishes. Eliminate foreign objects, sundries and spoiled dishes.
4. Communication and coordination between the front office and the back kitchen: strengthen the correct handling of the feedback information from guests every day, and attach importance to and continuously improve the quality of dishes with a good attitude and an open mind. Strictly control the speed and order of serving. Communicate with daily push and special introduction, and strengthen communication with daily meal label arrangement and packaging.
5. Energy-saving: strictly and reasonably use water and electricity every day, and regularly send people to switch on and off various switching devices on time.
6. Safe use of facilities and equipment: strengthen communication with the engineering team and regularly maintain and repair facilities and equipment. Use operating facilities and equipment correctly and safely, and make a comprehensive inspection before coming off work, so as to be foolproof.
7, cost control: rational use of raw materials, make the best use of, good inspection. Strictly prevent spoiled food from flowing into our store and coordinate the use of raw materials by various departments.
8. Off-season marketing plan: For catering and entertainment enterprises, there are ups and downs. In addition, the renovation of our store in March will strengthen the quality of business meals, make innovations, attract employees in our building, and strive for a new year's business meals. After the transformation, the dishes of Le Shi were updated, and the quality of the dishes was strengthened, and the gross rate was by going up one flight of stairs.
9. Take care of the kitchen as always? Six regular methods? And hygiene, kitchen hygiene and? Six regular methods? Hard work has always been one of the key points in the kitchen, and kitchen staff carry it out persistently.
10, reasonable arrangement of personnel, comprehensive utilization of labor force, in today's increasingly fierce competition, personnel shortage. According to the existing staff in the kitchen, arrange reasonably and adjust the staff's work content in time to improve work efficiency.
In a word, all this is inseparable from the joint efforts of all kitchen staff and the support and cooperation of leaders. Finally, I sum up my personal mentality in one sentence. I will do this job well, do this job well, and get to know my beautiful friends with a normal heart.
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