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Personal Kitchen Work Summary: Five Articles
Chef's summary report 1
The busy semester is coming to an end. As a kitchen worker, in order to improve the quality of my work, I hereby summarize this work as follows:
First, do things seriously and be honest.
Kitchen work seems to be a simple job, especially for a handyman like me. I don't think so about what seems like washing and cutting, because everything in the kitchen, whether it's a chef or a handyman, is related to the safety and health of the children in the whole park. Although it is small, it has a great relationship, so I am very devoted to work every day. No matter how cold it is at the beginning of the semester and how hot it is at the end of the semester, I always consciously overcome the difficulties, do my job conscientiously in strict accordance with the kindergarten kitchen work regulations, and never despise these washing things. Perhaps, in some people's eyes, my work is insignificant, but I think, since the kindergarten leaders believe me and give me this job opportunity, I will be worthy of the kindergarten, the parents and the children, be an honest and trustworthy person, do my job well, satisfy the parents and reassure the leaders!
Second, be diligent, regardless of gains and losses.
As we all know, kitchen work is not like being a teacher, which requires high academic qualifications, eloquence and professional skills. Kitchen work is mainly meticulous and earnest. I think we should be willing to make efforts and have dedication. I think, although my education level is not high, I still have strength. Therefore, at work, I never pick and choose. I not only obey the arrangement of the team leader, but also take the initiative to solve problems for the team leader. When I am with my colleagues, I always leave the heavy work to myself and the convenient things to others as much as possible. This issue was delayed for a week because of illness. I'm afraid of causing trouble to everyone. When my condition improved, I returned to work regardless of my health and devoted myself to my work. I often feel that human strength is not lost like other things. As long as they work hard, they will be exhausted. Therefore, no matter who needs help in kindergarten, as long as I can do it, I will not refuse. I think kindergarten is my business, no matter who does it, it is for the collective.
Third, find the trick of clever efforts.
I have worked in a kindergarten for several years. Although my work is hard, it is not without rules to follow. I often think about how to do less repetitive links and how to do more things quickly and well, which not only saves time and improves efficiency, but also ensures the quality of work. I think, as long as you are willing to use your brains and find tips, you will certainly be able to do your work well and have fun. Now, my job is getting easier and easier, and I like it more and more.
At the end of the semester, I can finish the task smoothly. Thanks to the concern of the leaders and the help of my colleagues, I will work harder in the future to repay everyone's concern for me!
Summary report of kitchen workers 2
With the pace of the clock, 20 years passed quickly. Looking back on the past year, I would like to thank all the leaders for their guidance and help in my work and my colleagues for their support. I will set an example in my future work, be strict with myself, do my job well, make up for the shortcomings in my work and improve my skills and service level.
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 a variety of service methods, try my best to provide convenience for everyone, and make eating in the canteen feel at home. In order to better complete my work in the new year, I summarized the work of the previous year.
First, strengthen theoretical and professional study, and constantly improve their overall quality.
I attach importance to strengthening the study of theory and professional knowledge. At work, I insist on studying while working, and constantly improve my overall quality. First, seriously study work and business knowledge, focusing on food cooking and ways to improve food quality. Second, study knowledge seriously, combine the actual characteristics of my work, and study selectively in my spare time to further enhance party member's consciousness and the concept of serving the people.
Second, work hard and finish the task on time.
In the past year, I have established and strengthened the idea of serving the people. Go to and from work on time, ensure that meals are served on time, abide by labor discipline and various rules and regulations of the canteen, obey work arrangements, take good care of collective property, do a good job in collective and personal hygiene, and strive to complete their own work. The quality of dishes is the core competitiveness of chefs' survival and development. Therefore, in food cooking, I strictly follow the food operation rules to ensure safety, clean non-staple food, cut vegetables carefully, and divide diced, diced and shredded clearly. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. At the same time, we also listen carefully to the opinions of diners, sum up the shortcomings, and improve them in time in the next cooking. In terms of service, I am high-quality and efficient, kind to diners and kind to talk. Don't swear, don't swear, unite as one and do a good job.
In terms of food hygiene. I strictly abide by the canteen hygiene system, strictly enforce the food hygiene law, prevent "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure everyone's health. The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Personal hygiene should be diligent in washing hands and cutting nails; Take a bath and have a haircut frequently; Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks.
Summary report of kitchen workers 3
20XX years are about to pass. Looking back on the work plan of the previous year and all kinds of busyness in this year, the kitchen staff made painstaking efforts. Everybody Qi Xin works together and works hard. 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.
1, strengthen internal training in 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, comprehensive utilization of labor. 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-routine method" and hygiene work in the kitchen. Kitchen hygiene and the "five-routine method" work have always been one of the focuses of kitchen work, and kitchen staff continue to implement them. 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, highlighting 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.
Chef's summary report 4
The new year has come again. Looking back on the past year, I feel a lot. As the manager of the kitchen, I have always been strict with myself, set an example, seriously obey the arrangement of the leaders, and put the interests of the guest house first. With the care and help of leaders and the understanding and support of all comrades, the guest house kitchen has successfully completed various service guarantees in _ _ _. In order to sum up experience, overcome shortcomings and better promote future work, this year's work report is as follows:
I. Basic work situation
1, personnel management
Hold regular morning shift meetings every day, check employees' clothes and gfd, and correct problems in time when found. Standardize polite language, require employees to take the initiative to greet guests and use honorifics. Strictly organize quantitative management, employee handbook and other contents to train employees, ensure that the weekly training time is not less than 1 hour, and make employees form a good habit of obeying rules and disciplines.
At the same time of training and inspection, strictly implement various rules and regulations, strengthen internal management, focus on the management of illegal employees, and strictly implement quantitative management regulations.
2. Renewal and innovation of dishes
This year, the guest house kitchen menu was updated twice, and the replacement rate of dishes reached more than 30%. A total of new dishes were introduced, among which the dishes such as dry pot donkey with Hunan juice, Jiaodong miscellaneous fish pot, one-step green pepper fish, tofu pot and so on all had high click-through rates and were unanimously welcomed by the guests. According to customers' taste demand, the research on staple food has been strengthened, and coarse grains, snacks and other varieties, such as walnut crisp, hand-grabbed cake and chopped green onion cake, have also been well received.
In every foreign affairs activity, we have made full preparations to understand the living habits and eating habits of our guests. Through surfing the internet, reading books and cooking dishes, it has been well received by guests in Korea, Germany, Australia and other places.
I often use my spare time to do research in the market, keep abreast of new raw materials and dishes on the market, update the menu for Huaihe Club once a month, and add organic vegetables, fresh fruits, fish and so on. Now the weather is getting colder and colder, and a soup is launched at noon every day, which has also been recognized by the leaders.
A Guangdong chef was hired to exchange technical experience in the guest house. During the period, a series of Cantonese dishes were also introduced, which were mainly homely and light, and made a breakthrough in setting plates and decorating plate heads, and a number of new tableware and utensils were purchased for the banquet hall, adding freshness and innovation to the dishes.
3. Safety management
(1) In terms of food hygiene and safety, we always adhere to the principle of first in first out. Strictly control food hygiene, purchase, picking and cooking to prevent food pollution. Each team is required to do a good job in the sanitation of chopping boards and cookers after work, prepare all kinds of condiments, check and filter to prevent impurities from affecting the quality of dishes, operate in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required. The management responsibility of each refrigerator in the kitchen shall be carried out by everyone, and the special person shall be responsible for it. The food shall be stored in different categories, and it shall be thoroughly cleaned at least once a week. Environmental sanitation implements the principle of "regional division of labor, responsibility to people and implementation to people". Through the above measures and the efforts of all staff, all food and tableware can meet the standards in every food smear test, and no food poisoning incident has occurred.
(2) Safety of equipment and personnel. Clean the wall next to the kitchen stove, fume hood and other places that are easy to be polluted every day, and clean the oil fume pipe at least once every six months. Check the gas and oil pipelines, flange joints and valves in the kitchen regularly to prevent leakage. Arrange a special person to be on duty every day, close all gas and fuel valves after work, and cut off the gas source, fire source and power supply before leaving.
Conduct fire safety knowledge training at least once a month, so that all personnel know how to use fire extinguishers and hydrants, and know the positions of main power supply, gas and tap water switches. Focus on on-the-job training for machines prone to industrial accidents, and require Jiemingxin Company to regularly check production equipment and facilities, such as valve opening and closing, equipment maintenance, etc. Through the above efforts, there was no safety accident in the guest house kitchen throughout the year.
4. Cost management
Arrange the chef team according to the dishes. Chefs of each team are responsible for their own cooking varieties, processing in strict accordance with product specifications, unifying product standards and ensuring the quality of dishes. Calculate the output of each dish, control the quantity of dishes, and prepare dishes according to the number of people. Especially for banquet meals, strictly calculate everyone's standards to avoid waste caused by too much food.
According to the requirements of the dishes themselves, the raw material procurement standards are formulated, and the purchase is made on a daily basis. According to the rules of business conditions, the planned order placement is carried out to avoid the backlog. Standardize the workflow and standards of raw material rough machining and cutting, and calculate the yield of raw material rough machining and cutting in strict accordance with the standards. Check the trash can every day to see the waste of raw materials, and severely punish those who waste maliciously.
Second, shortcomings in the work.
1, the sense of innovation is not strong, few people go out, and they can't update and exchange dishes in time. The development of dishes in Huaihe Club is not thorough enough, and it can't fully combine the physical condition of leaders and the changes of seasons.
2. At present, the focus of work is mainly on the guest house kitchen, and less attention is paid to the dishes in the canteen kitchen.
Third, the work prospect for next year
1, set up a food bank in the guest house kitchen to sort out all the dishes, and set up a file for the collected guest opinions as a basis for improving the dishes.
2. Focus on Huaihe Club. According to the physical condition of the bureau leaders and the change of seasons, develop soups and dishes to keep improving.
3. Strengthen communication with the canteen, discuss weekly recipes and make reasonable adjustments to the dishes.
4. Increase the innovation of dishes. Chefs and related personnel inspect the market at least once a week, discover and explore new, exotic and special raw materials and sources in time, and constantly update dishes. Gather the strengths of many families, often go to other hotels to study, communicate and learn from the classics, and carefully analyze every dish to ensure that every dish can suit the taste of customers and get unanimous praise from customers.
5. Conduct a professional skill assessment for the kitchen staff once a month, and the chef or other assessors will conduct inspection and assessment according to the standard, and the survival of the fittest will be eliminated, and the last elimination system will be implemented.
6, cost control and energy saving
While managing the quality of dishes, we should check the utilization rate of dishes. From the purchase of raw materials, we should know the market situation in time, check the quality and quantity, ask rough machining to do a good job in the distribution of materials and the recycling of leftovers, check the utilization rate of dishes when cutting and matching, prepare the main and auxiliary materials reasonably, and finally control the price of finished products. In terms of energy conservation, it is necessary to strengthen publicity and education, so that the concept of "advocating conservation, opposing waste, opening up sources and reducing expenditure" can be deeply rooted in the hearts of employees and enhance their awareness of conservation. Put an end to the phenomenon of "running water, ever-burning lamps and long air conditioners".
7. Make work plans and development goals for important and outstanding employees, and educate and guide employees to correctly establish professional concepts and values. Focus on training active servicemen, regularly carry out professional skills training, and assess work performance every month.
8. Establish an open and harmonious communication channel, let everyone actively participate, express their opinions on work and life, and give timely recognition and praise to the opinions put forward by employees. When employees have difficulties in thought and life, try to solve the problems for them.
Summarizing the work of the past year, I feel both gain and loss. Although some achievements have been made, there is still a certain distance from the requirements and expectations of the leaders. In the future work, I will work with the chef team to carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen the study, and fulfill various tasks dutifully. I also urge everyone to criticize, correct and help if there are shortcomings. I sincerely thank the leaders and organizations for their training over the years, and thank you for your consistent support for my work. Thank you!
Summary report of kitchen workers 5
_ _ _ _ years passed quickly. Since I took up the post of local cuisine in the kitchen, I have worked very hard and taken one thing seriously. I have been rated as an advanced individual in the group many times. I know this honor is really hard-won, and I am very excited. First of all, I want to thank all my family for their trust and support.
First, conscientiously sum up, learn lessons, and ensure good quality.
Dutchman's duty is very important and plays a connecting role in the work. Must coordinate with food coding department and food coordinator. Dutch people can be said to be the key to food quality, and my work can't be sloppy. Arrive early every day, move tableware and process semi-finished products, and never complain. I work overtime to ask myself, not for the best, but for better, and I have to do everything I have served well.
Second, practice economy, supervise each other and control costs, that is, save money, recycle it, reuse it, use large materials, small materials and leftover materials to make employee dishes. This is the principle that I have been following since I worked. In order to better control the cost of our department, I repeatedly supervise and report, and take the lead in checking the trash can after work. Local dishes are mainly local stir-fried. For large teams with many raw materials, I take care of myself, supervise others, recycle many reusable items, and reduce the amount of funds.
What an unnecessary waste.
Third, love their jobs, be loyal to their duties and improve themselves.
A successful dish can not be separated from the cooperation of all the staff, and what kind of dishes are suitable for what kind of tableware has been stipulated. Although I didn't graduate from a professional school, I have to work several times harder than others if I want to learn accurately. I don't give up and I'm not discouraged at all. After work, I go to the bookstore to buy books, practice when I work overtime, and strive to improve my professional level and improve my quality. I will not be eliminated, and I will continue to learn and make progress.
I have been working hard at the grassroots level of the hotel, and at the same time, I have continuously improved my work skills and technology through [Summary of Personal Work in Hotel Kitchen (2 articles in total)], and have worked in Guangdong Abalone Room, Guangdong Lotus and Guangdong Steamer successively. Just got off work. At present, I am a native Dutch, constantly looking for skills in practice, summing up experience and accumulating experience in skills.
Perfect yourself. On the basis of mature loading technology, I gradually try to master the skills of other jobs, because it is not enough to master only one job to become the backbone of a department.
Generally speaking, if you are not afraid of not doing it, you are afraid of not doing it. If you are not afraid of doing it badly, you are afraid of making trouble. If I give, I will be rewarded. I am honored and proud to be named as an advanced individual in the group this year. Thank you again for your support and trust.
Don't need too much commitment. Do well is better than say well. In the new year, I will strengthen my confidence, closely unite around the leading group headed by Yang Jingli and work hard. Please rest assured that I won't let you down!
Finally, I wish _ _ _ brighter and brighter tomorrow!
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