At the end of the year, the chef is very busy, welcoming Christmas and New Year's Day, and preparing nutritious meals for students during the exam. In addition to the busy holidays, many chefs have a headache and a year-end summary. Then how to write this year-end summary? Why do you have to write? Is the year-end summary just a form? We interviewed some chefs who wrote the year-end summary better than Li to see what the answers were to these questions.
Why write a year-end summary?
Why do you have to write a year-end summary? Do all the chefs in the restaurant have to write? Is it really that important to write this year-end summary of hundreds of words? I believe many chefs have such doubts in their hearts. Have you written all about the restaurant? We don't have statistics, but restaurants with a certain scale must be written. The significance of year-end summary is to sum up the work of the year, including your achievements, problems to be solved and prospects for the future. It is not only an account of my work throughout the year, but also an assignment for the unit leaders, so it is necessary to write this year-end summary.
Then, can the year-end summary of hundreds or thousands of words really cover your work for one year? Qi Lihai, head chef of Wuqing Assembly Center, said: "A good year-end summary can reflect the overall handling level of a unit." For example, your achievements in the past year include how many new dishes have been innovated by the chef department, how much energy has been saved in the kitchen, the sales performance of employees, the success rate of innovative dishes and so on. Of course, these data sources cannot come out of thin air. Qi Lihai said: "We have to make a summary every quarter, as well as a monthly summary, a weekly summary and even a daily work diary. When we write the year-end summary, we can take these data out of the pc and make statistics. " Liu, the head chef of Garden Hotel, said, "There are tables for cold dishes, pasta and hot dishes in the hotel. These supervisors need to fill in the form twice a day, and all aspects can be reflected in the form. I only need to check it once a day. Summarizing these tables can reflect how many guests our unit has received in a year and the ordering rate of innovative dishes. Give this year-end summary to the boss, and he will understand our work throughout the year. "
If there is no usual accumulation, if the whole kitchen is handled loosely, these data can't be so detailed and can't be kept well all the time. Even if there is only a 200-word year-end summary, you can only hold back and write some empty words. And if handled strictly, the year-end summary is not only difficult to write, but also very easy. Qi Lihai said that in Wuqing Container Center, their treatment is so meticulous that they know how many kWh and cubic meters of gas are saved every day, because they count the amount of gas and water according to the daily passenger flow in the city to determine whether to save or waste: for example, the banquet for 65,438+10,000 people today used 200 cubic meters of gas, and the banquet for 2,000 people the next day used 500 cubic meters of gas, wasting 65,438. So in the year-end summary of Kuailihai, he can write down his achievements for one year in detail, and he can list all the data. The whole year-end summary is concise and clear at a glance.
With these detailed data, the chef can write a good year-end summary even without doing it himself. Therefore, a good year-end summary not only reflects the chef's personal ability, but also reflects the overall management level of a restaurant.
How to write a year-end summary
Having said that, how to write the year-end summary? Is there a specific format? Of course there is. I have already talked about the internal substantive significance of the year-end summary, and this part is specific.
The year-end summary is divided into four steps:
Step 1: Opening remarks. The opening remarks should be as brief as possible, and the simplest model should be: "XXXX year will end and the new year is coming. In this year, we have made many achievements, but there are also some problems. Now summarized as follows ... "
Step 2: partial performance. After the preface is written, we can go straight to the subject. In terms of format, the performance part is the book contract part and the data table part, ranking in no particular order. The book contract part mainly expounds the achievements made by the department within one year, highlighting the main achievements, such as the food festival held within one year, the important adjustments made by the department and the important parties held, the training of employees, the measures taken by the chef personally, the innovation of the chef's dishes, the handling of employees and the sales of dishes. The book contract part requires clear organization and concise language, avoiding empty talk and nonsense. The data diagram part lists a table, the inherent essence of which includes total flow, total cost, number of innovative dishes, success rate of innovative dishes, click-through rate, total gross profit margin, sales ratio of each stall, energy saving and so on. It is best to list it with last year's data and make a year-on-year analysis.
Step 3: Current problems. In fact, this part is a problem that you need to solve together by making some suggestions to the leaders, so be careful when writing, and some small problems that you can solve yourself don't need to be raised in this year-end summary. For example, you think that the kitchen structure has not adapted to the development needs of restaurants because of the increasing pressure of passenger flow, and needs to be transformed; Employees' service consciousness can't keep up, and they need some training. If there are no such important problems to be solved, write some problems that need further understanding at present.
Step 4: Look forward to the New Year. The essence of this part mainly depends on your personal vision for the coming year. Try to be specific. Don't just talk about "How will I work hard in the new year", but try to be smart and clever in implementing specific things, such as strengthening energy conservation in the new year and enhancing communication between the front hall and the kitchen.
Example:
Dear ladies and gentlemen,
Hello everyone! With the celebration of Christmas and the smell of New Year's Day, the bell of 20 1 1 is about to ring. I wish you all a happy new year and a happy work! Looking back on 20 1 1, with your support and the support of my colleagues, as a chef, I set an example with high standards and strict requirements, and unite and lead the canteen staff to provide customers with exquisite dishes and quality services; Be diligent and conscientious for the economic and social benefits of the canteen. The work of the past year is summarized as follows:
1. Operation: I brainstormed and came up with a better operation plan with your help. Such as: consumer physiology, introducing green food and wild food; Special dishes are served in places with unique seasonal raw materials. Wait a minute.
Handling: People-oriented, I teach my employees the quality, give them sex cooking training every day, and often encourage them to take their work as a career. Through hard work, the overall quality of employees can be improved, such as paying attention to gfd and observing kitchen rules and regulations; Some employees even began to ponder new recipes. Now, a new, high-quality, efficient and innovative team.
Third, quality: the quality of dishes is the focus of competitiveness for the survival and development of canteens. Chef, I strictly control quality. For each dish, the feeding standard and production procedure list are formulated, and there are standards when cooking, and the color, fragrance and taste of each dish are stable; Feedback the opinions of front office staff and guests, summarize daily production problems in daily meetings and improve them; I often update the menu, use my head, think of ways and make changes so that repeat customers can taste new flavors every time.
4. Hygiene: The Food Hygiene and Safety Law pays special attention to all aspects of food hygiene and safety and food processing. According to the regulations, every employee will not check his own sanitary area; It is stipulated that food raw materials should be stored separately and kitchen utensils should be placed in a fixed position; The temperature and humidity of raw material storage places such as kitchens, fresh-keeping cabinets and freezers are also measured. Do everything possible to ensure food hygiene and safety and prevent customers from food poisoning and unnecessary consequences.
5. Cost: In the case of food quality, reducing costs and benefiting customers is the pursuit. Chef, I also summed up new ways to reduce costs. Such as: inventory status, resolutely "first in first out" principle, as soon as possible to sell raw materials with long inventory; Research and manufacture cost-free 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 used, estimate the value of raw materials used every day, control the cost to every employee, so that all kitchen employees can cost, so as to maximize the benefits.
To sum up, in this year, the team's efforts were all handled in the kitchen operation; In food innovation, food quality, cost control, staff quality and so on are all high achievements. Of course, it is, for example, affected by swine flu and the financial crisis, the taste and grade of consumers' meals have declined, which has affected their annual income. However, in the face of force majeure, it is necessary to study and manufacture inexpensive delicacies to attract customers and maximize annual income, so as to turn crises into opportunities. From the incident, I also deeply felt that my work was challenging and innovative. After that, I will lead my team to challenge, be brave in innovation and make more exquisite dishes.
In order to pursue the economic and social benefits in 20 1 1 year, we will improve our working ideas, examine new dishes and bring forth new ones.
The Shanghai World Expo will bring another development opportunity. At the same time, the increasing number of surrounding hotels and restaurants also makes the competition in the catering industry fierce 20 1 1 I believe that with the help of all of you and colleagues, our team can seize the opportunity, meet the challenge, and move towards the harvest of 2011!
My report is over, thank you!