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Summary of chef's personal work
Model essay on chef's personal work summary (5 selected articles)

The unforgettable work life is over. Looking back on this period, the achievements we have made are hard-won. It is necessary to do a good job of reviewing and sorting out and writing a work summary. Are you still worried about writing a work summary? The following is a summary essay (5 selected essays) of the chef's personal work carefully arranged by me, which is for reference only and I hope it will be helpful to everyone.

Summary of Chef's Personal Work 1 20XX I took over the management of the company's canteen, mainly providing catering services for company leaders and colleagues.

As a canteen, it is naturally inseparable from diet. Eating 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 managers, we should pay more attention to the diet of employees and leaders to ensure the physical and mental health of each colleague.

After 20XX years of hard work, a new year has come. Looking back on the past year, I feel a lot. As a chef, I have always been strict with myself, seriously obeying the arrangement of the leader, insisting on putting the overall situation first, and successfully ending my work for one year with the support of the leader. In order to better complete my work in the new year, I summarized the work of the previous year. The work of the canteen involves some specific problems such as eating and drinking, and is considered as a "thankless job". In this case, I don't regret it. Although I have done a lot of work and can't be recognized by everyone, I try my best to do all kinds of services. Strengthen all aspects of management, constantly create good service conditions for everyone, and lay a good foundation for gradually moving towards standardized management and quality service.

While doing a good job in various management, we have also done a lot of work in changing modes, changing service attitudes and improving service quality. I always adhere to the people-oriented service concept, adopt various service methods, provide convenience for everyone as much as possible, and make eating in the canteen feel at home. The tasks undertaken by the canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the vital interests of employees. Therefore, under the strong leadership of the office leader, I insist on internal unity and cooperation and improve quality service. Especially since the beginning of this year, the dining hall has a large number of people, few people and a heavy workload. In order not to affect the normal work operation, I can obey the arrangement of the leader and go all out to do the canteen work regardless of the conditions.

In dining, I didn't stop at the general level of letting everyone have enough to eat, but worked hard on service attitude and food quality in strict accordance with the requirements of company leaders. At present, the canteen basically maintains the supply of three dishes and one porridge at noon every day, eats steamed stuffed buns and noodles once a week, and can also provide jiaozi when conditions permit.

At work, I work as a canteen chef, strictly abide by the canteen hygiene system in cooking, and conscientiously implement the "May 4th" hygiene system. Lead by example, strictly implement the Food Hygiene Law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners.

Finished product storage is subject to "four isolation". Raw and cooked are separated. The finished product is isolated from the semi-finished product. Food is separated from various products and medicines. Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility.

Personal hygiene should be "four diligence": wash your hands and cut your nails frequently. Take a bath and get a haircut. Wash clothes and bedding frequently. Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.

In the past year, I worked hard to learn cultural, professional and technical knowledge. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work.

At work, take good care of collective property, improve collective and personal hygiene and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene.

Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate.

In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.

In my work, I am diligent and conscientious, hard-working and actively performing my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.

In order to foster strengths and avoid weaknesses and create more and better benefits, we have the following plans for the next step:

First, always explore the laws of food, grasp the market information, constantly improve the way of food procurement, collect, modify and innovate various formulas, strengthen cost control, and scientifically predict the use of raw materials.

Second, elaborate the ordering plan of restaurant materials, prepare dishes reasonably according to the season, use your brains, find ways to change patterns, and constantly improve the quality of restaurant dishes to meet various needs.

Third, do a good job in all aspects of food hygiene and food processing to ensure food hygiene and prevent food poisoning.

Of course, although we have made some achievements this year, there is still a big gap between the requirements of company leaders and the expectations of cadres and workers. Especially in the new situation of rapid development of the company, my work rhythm is not big enough. These all need to be continuously improved in the future.

Future work plan:

First, we should further understand the importance and necessity of doing a good job in life service.

Adhere to the people-oriented principle and care about everyone's eating habits. Therefore, I want to deepen and improve my ideological understanding, turn my ideological understanding into concrete actions, do everything possible to create good conditions, further run the canteen to facilitate everyone to eat, and make my due contribution to the sustainable development of the company.

Second, we must constantly strengthen management and do a good job in service quality.

The next step is to focus on one center, highlight the principle of "two acts" and realize three transformations. Focusing on one center is to closely focus on the company's work objectives, closely combine catering services with the overall development of the company, stabilize people's hearts with high-quality services, and win people's hearts with satisfactory services, so as to achieve the purpose of rallying strength and promoting development. Highlighting the principle of "two acts" means trying to serve everyone and do practical things for everyone. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, test my work with everyone's satisfaction as the standard, and constantly promote all kinds of work, by going up one flight of stairs.

The third is to be actively responsible and do a good job in food safety and hygiene.

Therefore, I must conscientiously implement the "Management Measures for Company Canteen", take strengthening the management of food hygiene and various comprehensive services as the top priority, put it on the important agenda, take responsibility on myself, pay close attention to reality and achieve results.

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. 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, the canteen should further improve the construction of software and hardware, control food procurement and loss of goods, and ensure that food is cheap and safe. 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, in the future, while doing a good job, we should strengthen our study, pay attention to practice and strive to improve our working ability and level. We also hope that leaders and colleagues will criticize and correct any imperfections in our work.

Summary of Chef's Personal Work 2 I. Management:

Under the guidance of the leader, I brainstormed and worked out a more reasonable business plan. According to consumer psychology, we have introduced some green food and wild food. According to the characteristics of seasonal raw material supply, we provide some special dishes. Wait a minute. 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 began to ponder new recipes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality:

The quality of dishes is the core competitiveness of the survival and development of canteens. 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.

Fourth, 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 must be 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.

Verb (short for verb) cost:

Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always our important goal. As a chef, I also summed up some new ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and 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 costs. 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, in this year, through the joint efforts of the team, we have made remarkable achievements in kitchen management. We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. For example, due to the impact of influenza A1N1and the financial crisis, the taste and grade of consumers' meals have declined, which has affected our annual income to some extent. However, in the face of force majeure, we need to develop more affordable food to attract customers and maximize annual income, so as to achieve a good effect of turning crisis into opportunity. From this incident, 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 the occasion of saying goodbye to the old year and welcoming the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of XX, and at the same time improve our working ideas, inspect new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in XX.

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 fruitful XX!

Summary of chef's personal work III. I am a chef in the catering department xx. With the celebration of Christmas and the coming of New Year's Day, the bell of 20xx is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 20xx, with the guidance of leaders and the support of colleagues, as a chef, I always insist on setting an example, working in the front line of production, requiring every employee to strictly manage all aspects, from weekly meetings to teaching cooking, and instilling many new elements and catering knowledge in today's catering many times a month. Thanks to my efforts and everyone's efforts, we can provide exquisite dishes for the guests who come to our park for dinner today.

I. Food safety

Food safety is the top priority of kitchen work, in order to deal with all aspects of food processing and ensure safe production. I divided every employee in the kitchen into hygiene responsibility areas, and let them be responsible for their own hygiene areas, food raw materials, storage containers and so on. The food inspector and I conduct unscheduled inspections.

Secondly, strengthen the supervision of classified management of food raw materials. Import and export of food raw materials; Kitchenware classified management, fixed position, adhesive tape positioning; Regularly clean the kitchen, fresh-keeping cabinets, freezers and other raw material storage places, and measure the temperature and humidity regularly.

Thirdly, in the active season of bacteria breeding, food inspectors from the Food and Beverage Department are invited to regularly train kitchen staff, from the use of test paper to various standard disinfection methods, from standardized hand washing to the popularization of food safety knowledge, so that everyone can have a deeper understanding of food safety and raise the awareness of all staff to participate in food safety.

Second, the commercial aspect.

Under the guidance of the leader, I made a more reasonable business plan. For example, Heyuan Restaurant provides seasonal food saving in spring, summer, autumn and winter, as well as some special dishes and innovative dishes according to the characteristics of seasonal raw material supply. For example, in view of the fact that the prices of all raw materials in the market are rising, but the selling price of dishes has to be maintained at the original price, we have carefully developed and used ordinary raw materials to make excellent, fragrant, delicious and fashionable low-priced dishes. For example, the monthly sales of stone pots, fungus and cabbage have repeatedly reached the top.

Coffee shops are also aimed at the price increase of various raw materials in the market, using bananas left over from buffets as popular banana bags, and so on. There are also staff meals to provide services for employees, and many healthy foods with meat and vegetables are also introduced when raw materials in the market are rising.

Third, management.

I strengthen quality education in combination with the actual situation of employees. No matter how busy you are every month, you should take time out for targeted cooking training, and often encourage them to read more, learn more and remember more in their daily work, so as to give full play to everyone's potential in important jobs in the future. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and observing kitchen rules and regulations. Now we have formed a harmonious, high-quality, efficient and innovative team.

At one time, some employees did not understand our strict management. I remember an employee's kitchen worker came to me and said that we were only cooking for employees. Is it necessary to cut shredded potatoes so well? At that time, I told him clearly that it was necessary and told him the truth. First of all, from your own point of view, you should strictly lay a good foundation of knife work, so that you can make greater progress in cooking in the future. You can let employees eat delicious cocoa rice every day, so that employees will feel at home. In retrospect, this strict requirement was not in vain. What we see at present is a good team of chefs.

Fourth, product control.

The quality of dishes is the core competitiveness of restaurants. As a chef, I strictly control the quality. We have worked out the feeding standards and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, fragrance, taste, meaning and shape of each dish; We also listened carefully to the feedback from employees, front office attendants and guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; At the same time, we also modify the standard menu of buffet and table meal in a targeted manner, so that regular customers who come to eat can enjoy new dishes with different tastes. After completing the above work, under the guidance of the Food and Beverage Department, I will reorganize and develop a new menu with photos in Heyuan Restaurant next year to ensure that it reflects the business characteristics of constantly absorbing many new elements in today's catering industry, thus forming our unique catering brand in Guanzhong New Garden and ensuring that repeat customers can taste new flavors of food every time.

Verb (abbreviation for verb) cost

Under the condition of ensuring product quality, reducing costs and benefiting customers is always our important goal. As a chef, I also summed up some new ways to reduce costs. For example, if you often go to the market for inquiry, you can make a more accurate price list of raw materials. Every inquiry brings back a lot of raw materials to reduce costs, keep abreast of the inventory situation, resolutely implement the principle of first-in first-out, and 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 set dishes to reduce costs; Let every chef know the unit price of raw materials he uses, and estimate the value of raw materials every day, so that the cost control will be implemented on every chef. When the monthly cost rate comes out, they will be told whether it is high or low every month, so that all kitchen chefs are concerned about the cost and realize efficiency.

Gain and loss of intransitive verbs

In the past year, I was in charge of the chefs and cooks in three kitchens at the same time. In the case of multiple meals from May to 10, due to the shortage of staff in our three chefs, we all worked overtime during this period and successfully completed major reception tasks again and again with our own efforts and sweat. Thanks to our unremitting efforts and the brand of Garden Restaurant, it has been recognized by school leaders, garden leaders and customers. In addition, two employees in our kitchen were lucky enough to have the opportunity to go out and study senior nutrition caterers this year, and obtained certificates issued by the Ministry of Labor and Social Security, which laid a solid foundation for our future nutrition catering.

Although I personally lost a lot of rest, and even my family didn't spend a good time with them when they came to Beijing for two or three months, my efforts made me gain a lot of progress in Guanzhong New Garden, and I also gained the recognition of my work from the leaders. I think it's worth it. Because there are not many high-end dishes in our restaurant and Garden Restaurant, I have never given up learning new cooking skills for I love cooking and new cooking skills. In today's era of rapid development of catering, we may not be familiar with the eight earliest cuisines, today's fusion cuisines, and the foreign advanced molecular gastronomy techniques and China art cuisines that consumers like this year. Let me give you a brief introduction. Art dishes are embodied by the freehand brushwork techniques of Chinese painting and the assembling techniques of China bonsai.

In September this year, I also got the opportunity to learn China Yijing cuisine. The short study period has benefited me a lot. After the study, we met an important reception, and I also used some to give the guests who came to eat a new enjoyment of sight, smell, touch and taste. While the guests are enjoying themselves, I think I will pass on what I have learned to my chef team, so that everyone can have greater development here.

To sum up, in this year, through the joint efforts of the team, we have made remarkable achievements in kitchen management; Good results have been achieved in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. For example, we are most concerned about operating income. We need to develop more delicious and cheap food to attract customers and increase the annual income to a certain extent, so as to increase the income for the park.

When we bid farewell to the old and welcome the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20xx. At the same time, we should improve our working ideas, investigate new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in 20xx. At the same time, I believe that with the guidance and help of leaders and everyone, our team will be able to seize the opportunity, meet the challenge and move towards fruitful 20xx!

Summary of chef's personal work 4 Hello everyone, I'm the chef of xx store, and the busy xx is over. Looking back on this year's work, I have gained a lot. For by going up one flight of stairs this year, it is necessary to sum up the gains and losses in last year's work. The following is a summary of my work:

I. Overall review of the work

As an enterprise, profit is her first goal. "What needs to be explained is the goal, not the purpose". Only by making profits can we achieve a four-fold salary increase a year and fulfill the commitment and responsibility of enterprises to employees and society. Profit is also the only rule for enterprises to survive. As a service department, it is our primary task to provide customers with safe, clean and delicious food, but at the same time, we should also generate income and save expenses for enterprises. Over the past year, through the joint efforts of all employees and leaders of the branch, our store has achieved double standards. While trying to generate income, we also don't forget the education of economy and safety. This department runs through the safety and economic work throughout the year. Under the condition of ensuring the quality of work and not affecting the rest of service customers and employees, try to reduce costs and arrange safety training. We know that only safety can produce, and every penny saved is our own profit.

Second, I have finished the following work this year.

1, successfully took over the job of chef huatian. I officially took over the work of Huatian Kitchen Department in April, XX. Because I have a strong personality, I am eager for militarized management, I want others to obey me in everything, and I am also a neat freak, so I am still a little worried, but I believe that with the help of my leaders, I have successfully completed the handover work with my own efforts and the cooperation of my colleagues. Personnel, revenue and gross profit remained stable in the first three months.

2. Establish employee rotation training. At present, except for one person in the kitchen department, everyone else can skillfully operate at least two jobs in the production area "water removal bar"

3. Training for new employees. From April last year to the end of September, we received and trained 25 new employees in each store. With the help of leaders, we arranged one-on-one training for experienced employees one by one according to the new employee training process. At the same time, we also pay attention to leaving a good first impression on new employees, and look for opportunities to instill in them the rules of self-regulation and restraint in being a man and getting along with others. Focus on strengthening safety training. So far, the new employees trained in our office have not reported any safety accidents to the company.

4. The engineering maintenance that the branch company can handle by itself, except gas, is handled by itself, ensuring the normal supply and demand of the branch company and not causing trouble to others because of its own work.

Thirdly, there are some problems in my work for various reasons.

1, easy to bring personal emotions to work. When you are in a good mood, you can operate smoothly. The guards are satisfied and full of passion. When you are unhappy, you can ignore them. Try to overcome these situations in the future work.

2. The health awareness of employees needs to be improved, and the decontamination and source sanitation of kitchen stoves are in progress.

3. Poor self-control. I still remember what Hong Shao told me: If you want to manage yourself well, you must manage yourself well. I can say that I know, understand and understand what we want to understand in the company's training courses and expansion training, but too often I indulge myself and don't restrain myself, so I can manage myself well in my future work and life.

Four, about my plan for next year is

1, do every item well every day;

2. Refine safety, production and hygiene measures to improve customer satisfaction;

3, strengthen education and training, strengthen the quality of employees, as far as possible to achieve one-on-one training for new employees;

4. Restrain yourself, standardize management, and constantly adjust the post rotation training of employees;

5. At the end of this month, submit the detailed plan of gas saving and gross profit control to the branch manager for discussion and implementation;

6. Learn more and enrich yourself.

Practice has proved that with the increasing market competition, we can't just stay on the achievements of the past decade and the Asian Games. First, we should innovate ideas, change strategies and adapt to society with the changes of employees' age levels. We hope that at this time next year, everyone will step on a new level and finally sincerely hope to join us in the war of resistance for 20 years. Thank you!

Summary of Chef's Personal Work 5 As a chef, he is the person in charge of the restaurant kitchen, carrying out the work instructions of the general manager of the restaurant, implementing the Food Hygiene Law and the relevant rules and regulations of the hotel, being responsible for the overall management of the kitchen, leading all the kitchen staff to complete the daily production tasks, approving the kitchen purchase plan, and coordinating with the floor, purchasing department, warehouse department and finance department. Responsible for product quality, cost, gross profit margin, hygiene and kitchen safety. As a chef, it is an important role in a restaurant. You must know professional skills, know how to manage, master the overall work of the restaurant kitchen, and clarify your responsibilities. Chefs earn money by hand, not by mouth. It is only a temporary benefit to rely on mouth, and technology is the long-term benefit.

To be a qualified chef, you must do the following work;

First, draw up the menu;

The names of dishes should be easy to understand, and try to avoid dishes such as "one book is profitable" and "rich" that guests can't guess. For example, some dishes must use implied names, followed by materials and cooking methods, so that guests can understand the dishes. Draw up the menu according to the restaurant's grade and business objectives. High-end luxury restaurants target high-level guests, who spend a lot of money. The variety of dishes should be based on rare delicacies and high-grade seafood, such as swallows, abalone and wings. Mid-range restaurants target middle-class customers. The dishes should be mainly mid-range seafood and poultry, and the price of vegetables is moderate. The target of mass restaurant management is ordinary people with low consumption, and the dishes should be mainly livestock and poultry and fresh fish. The price of vegetables should be cheap and the food should be affordable. If high-end luxury restaurants operate ordinary dishes, guests will think that the grade is too low; No one will care if this public restaurant serves rare delicacies. Therefore, the proposed menu must be consistent with the restaurant's grade and business objectives, otherwise, it will lead to business failure.

Second, do a good job in cost table and cost accounting;

It is to make a detailed list of the materials and dosage of each dish and calculate the cost and gross profit of each dish, so that there is a unified standard for side dishes and the weight of products will be well controlled, which will bring more accurate figures to cost accounting.

The cost and gross profit of the kitchen are mainly controlled by the chef. The chef should work with the financial department to do a good job in the kitchen month-end and accounting. Doing a good job in cost accounting is the fundamental measure to ensure the profitability of restaurants and safeguard the interests of consumers. The requirements for cost accounting are:

1, the chef must know the market price of raw materials, master the net price rate of various raw materials, be familiar with the materials and dosage of various dishes, calculate the selling price of dishes according to the specified gross profit margin, and flexibly handle the relationship between cost and gross profit margin in combination with the actual situation. It is not necessarily required that every dish has a specified gross profit margin. Some promotional dishes, urgent dishes and special dishes can reduce the gross profit margin and even sell at a loss. It is not necessarily that the lower the cost, the higher the gross profit margin and the greater the profit. If there is no business or the business is too bad, even if the cost is lower and the gross profit margin is higher, it will still be unprofitable or even lose money. If the business is particularly good, even if the cost is higher and the gross profit margin is lower, you can still make money, but the profit is still big.

2, do a good job of inventory, inventory must be comprehensive and accurate. Inventory once or twice a month to make the results of cost and gross profit margin accurate.

Third, reasonably arrange personnel;

We should make a reasonable division of labor according to everyone's specialties and hobbies, arrange them in suitable jobs, give full play to everyone's role and do the work better.

Fourth, the quality of products;

Quality is life. If the quality of the restaurant is not good, it will not create benefits for the restaurant. Therefore, products are the life of restaurants. To grasp the quality of products, we must do a good job in five aspects;

1. Purchasing To ensure the quality of incoming goods, the purchased raw materials must be fresh, high-quality and meet the requirements of dish selection.

2. The kitchen does not accept or use raw materials that do not meet the requirements of dishes.

3, raw material processing, knife, heating, seasoning. Must be carried out in accordance with the requirements of the dishes.

4. The main ingredients, ingredients and seasonings must be scientifically and reasonably matched in color and taste.

5. The shape of the tray is beautiful.

Fifth, strengthen the management of raw materials;

The management of kitchen raw materials is a very important job. The quality of raw material management is related to the cost and product quality. The purpose of raw material management is to ensure product quality, reduce losses and improve restaurant profits.

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