Mid-year summary of chefs in government agencies and units in 2022 (5 articles) (the first article)? I. Management
? People-oriented. Be good at finding out the internal deficiencies and combining with the actual situation of employees, strengthen the training of employees' cooking ethics and cooking skills, actively respond to the company's call, reduce the number of employees and increase efficiency, and reduce the comprehensive preparation from the original xx to xx. Let employees get more benefits, thus improving the enthusiasm of employees. On the contrary, employees work harder. More responsible. All departments help each other, always obey the chef's instructions, and go wherever they need help. Let each employee regard their work as their own enterprise, and regularly evaluate, post and publicize the workload and sense of responsibility of each department every month. Based on the principles of fairness, justice and openness, the more employees pay, the more they gain.
? Second, the cost.
? (1) control of raw materials:
? 1. Try to use up the goods in stock before entering. To avoid deterioration and expiration, use them first and then use them.
? 2. Under the condition of not affecting the taste of the dishes, reduce the oil consumption, make the dishes more refreshing and reduce the cost.
? 3. Try to make full use of raw materials. On the basis of developing dishes, all departments of leftover materials complement each other and use each other.
? (2) Energy: Do not run water for a long time, and turn on the fan regularly. When you are not busy at work, concentrate on dealing with time and save energy as much as possible. Compared with the same period of last year, gas saved 20,000 yuan, electricity saved 20,000 yuan, water saved 3,000 yuan, and business income increased1500,000.
? (3) Safety: Strictly implement the Food Safety Law and the Fire Protection Law, conscientiously do a good job in food hygiene and safety, do a good job in accounting for all aspects of food processing, correctly use and register food additives, prohibit the use of three-no-products, expired food, and do not use any food additives other than those stipulated by the company, and insist on separating raw and cooked food in the refrigerator, and affix a film. The label clearly shows that it was approved by the relevant administrative department under the special environment of xx. Adhering to the principles of the company, the self-inspection team set up by xx takes the lead personally from chefs, managers and department leaders, and checks and follows up the gfd of kitchen food hygiene, fire protection and employees every day. Reward and punish departments and individuals who do well and do badly. Linked with monthly assessment, posting, publicity and floating. Strengthen the training and related education of employees' production and personal safety, and guide them correctly; In terms of fire fighting, we regularly train and hire professionals to explain and practice, so that employees can do a good job in fire fighting for everyone.
? (d) Cuisine: Cuisine is the vitality of an enterprise. Thanks to the company's concern for xx and personal training for me, I went out for inspection many times, which made me know more about the dishes and improved myself. Xx always adheres to the principle that dishes are like individuality to inculcate employees to do every dish well. As a chef, we strictly control the quality of dishes, regularly train all employees, and provide separate training and guidance to poor departments and individuals. Always set an example, cook in person every day to drive employees and improve their sense of responsibility for products. New dishes are introduced regularly every month to stabilize customers, attract more customers and improve more benefits. The kitchen listened carefully to the opinions of the front office and the customers' return visits. Summarize the daily production problems, improve the deficiencies in time in the daily meeting, and promote the stability and palatability of dishes. Strictly implement the company's meal return system and procedures, reduce unnecessary meal returns, and make guests happy and satisfied.
Mid-year summary of chefs in government agencies and units in 2022 (5 articles) (2 articles)? 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, consciously 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 finish my work better in the new year, I summed up my work with 20xx. At work, I work as a chef in the canteen. I strictly abide by the canteen hygiene system when cooking, and earnestly implement the May 4th hygiene system. Lead the team by example, strictly enforce 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 products should be stored in four isolated areas; 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.
? Environmental sanitation adopts four ways: people, things, time, quality, division of labor and responsibility; Personal hygiene should be done in four aspects: washing hands frequently and cutting nails frequently; Take a bath and have a haircut frequently; 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.
? In the work, obey the work arrangement, cherish the collective property, do a good job in 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, unite as one 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. The airport will carry forward the past and make persistent efforts. Under the correct leadership of the company, adhere to the development strategy, constantly improve themselves, strive to complete the company's tasks, meet new challenges with confidence and achieve new goals. I believe there is nothing better than this.
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Mid-year summary of chefs in government agencies and units in 2022 (5 articles) (3 articles)? Since I became a hotel chef, although I am not proficient in cooking, I can still become a full member through constant tempering. After all, if I can't establish my advantages in the workplace competition as soon as possible, how can I get the recognition of hotel leaders? So I can actively perform the duties of a hotel chef and learn these skills at work, but because my working hours are really short, I need to improve my cooking skills by summing up.
? By working in the catering department, I can cook delicious dishes for hotel customers. Because the menu system developed by the hotel for customers has already matured, it is much more convenient for me to be a chef. Basically, as long as you master the dishes on the menu, you can naturally bring a good experience to hotel customers through your own efforts. To this end, I pay more attention to exchange and study with other chefs and find out my own cooking shortcomings. In fact, because some customers have different tastes and needs, sometimes my cooking can't satisfy them. So I reflect on my own shortcomings and improve such problems in the chef's explanation. In addition, because of the long probationary period of the chef, I made up a lot of cooking knowledge by studying before I became a full member, but I also understand that I can't stop learning to improve my career as a chef.
? I have strict requirements on the raw material control of dishes, which has increased my knowledge. In fact, the emphasis on ingredients is also because the ingredients provided by a buyer can't satisfy the chef. Through the advice of the other party, I understand that as a chef, in order to provide better service to hotel customers, I should have strict requirements on ingredients. At least treating customers in a perfunctory manner can easily affect the image of the hotel itself. So I listened to the chef's warning in the follow-up work and examined the ingredients needed for cooking with a rigorous attitude. It is precisely because of my down-to-earth style and dedication to the work of the chef that I can get the recognition of the hotel leaders through my own achievements.
? While finishing the cooking work, we should pay attention to the sharpening of basic skills, so as to better consolidate our own foundation. Because the chef has high requirements for basic skills such as knife work or temperature, I neglected sharpening this aspect. After all, you can't relax if you want to pursue a higher career as a chef after entering the hotel. In addition, I do have the problem of poor qualifications, so I will focus on helping the kitchen. By helping other chefs to consolidate their own foundation and learn from each other, they often help other chefs to complete their cooking work, which is also to strengthen mutual communication and better understand their responsibilities and development direction.
? In fact, even if I become a frequent visitor, I am still working hard at the post of junior chef. Because I am not young enough, I need to strengthen my accumulation in cooking work in order to better plan my future. I will actively respond to the challenges in the chef's work and look forward to making more achievements in the hotel through my efforts in the follow-up work.
Mid-year summary of chefs in government agencies and units in 2022 (5 articles) (4 articles)? As a chef, I am the person in charge of the kitchen of the restaurant, 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, taking charge of the overall management of the kitchen, leading all kitchen staff to complete daily production tasks, approving the kitchen purchase plan, and coordinating with the floors, 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 well.
? First, draw up a good menu.
? The names of dishes should be easy to understand, and try to avoid the names of dishes like "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 at the end of the month 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, reasonable arrangement of 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, product quality.
? 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, temperature, 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.
? Five, 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.
Mid-year summary of chefs in government agencies and units in 2022 (5 articles) (5 articles)? With the celebration of Christmas and the arrival of New Year's Day, the bell of 20xx is about to ring. First of all, I wish you good health and smooth work. Looking back on 20xx2, with the careful guidance of company leaders and the support of employees, I was promoted from a grass-roots supervisor to a chef of eleven branches. There, I took this opportunity to thank Mr. Chang, Mr. Chen and the company leaders for their trust in me. At this moment, I will summarize my work for one year as follows:
? I. Operating conditions
? The eleventh flavor restaurant opened in September 1 and officially opened on September 3.
? Second, the commercial aspect.
? Our local restaurant has a booth, which is an independent operating window of Korean cuisine, and two performance windows (rice noodles and iron plates). Stable turnover, reasonable cost and good effect. There is also a beverage window, which accounts for more than 75% of the cost, as an aid. Under the leadership of Manager Ge, at the end of September and the beginning of June 10, other stalls were adjusted: 1 The turnover of stalls was low, and I helped to change them into a snack, which was now fried and sold, which played a very good role. 1 chef turns to 4. 1 file was transferred to a new chef, and the technology improved immediately. Turnover increased by 200-300 yuan. After that, the chef in 1 file goes to the fifth file, and the chef in the fifth file goes to 1 file. The turnover increased from 1 100- 1200 yuan in early September to 1500-20xx. After the fourth gear adjustment, the turnover increased from 1600 yuan to about 20xx yuan.
? In order to solve the shortage of side dishes, the sixth person was adjusted to the cutting and matching room, focusing on side dishes. In order to support the development of Tangshan store, our store has transferred 9 chefs to Tangshan store on the premise of reasonable division of labor among existing employees. I helped produce the ninth file, and the turnover was basically stable.
? Instead of doing ordinary work, the hourly workers deploy skilled chefs to process new products, and set up cake windows, which are made by chefs and led by waiters, and gradually introduce a series of new products such as sandwiches and egg tarts. Maximize the development of technical force and maximize the use of personnel.
? After the adjustment, the subjective initiative of employees was fully mobilized, the initiative and creativity of employees were improved, eight kinds of dishes in our store were added, the sales level of employees was improved, and their sense of competition was increased, which played a very good role.
? Third, quality.
? As a chef, I strictly control the products of every stall and strictly follow the standards. During the period, listen carefully to the opinions and suggestions from all sides, sum up the problems that appear every month, and improve them in time to ensure the quality of meals for teachers and students. Fourth, health and safety.
? Strictly implement the company's rules and regulations, do a good job in food hygiene and safety, and put an end to the situation that raw and cooked are not separated. Ensure the safe use of water, electricity and gas. At the same time, after closing the case every day, the self-examination and the supervisor take turns to check the safety and hygiene, put an end to all kinds of accidents, and let the safety alarm bell ring. V. Costs
? As I just became a chef for group meals, my cost and some details are not good enough and need to be further improved. In the future work, I will learn from the chefs in various stores and strive to maximize the company's benefits and achieve a win-win situation. In the future work, I hope that leaders and colleagues will give more valuable opinions and suggestions, and everyone will improve and develop together!
? working face
? 1. I look forward to 20xx. With the guidance of leaders and the support of employees, I will lead by example and be highly self-disciplined, lead employees to provide exquisite dishes and quality services for teachers and students in our school, do my best, work diligently and conscientiously, and strive for a new level of turnover.
? Pay more attention to the life of employees, communicate more and do more technical training to cultivate useful talents for the company. Actively promote the company culture, improve the professionalism of employees, retain the hearts of employees, and make employees feel at home in the company.
? 3. Strictly control the cost of dishes, rationally use materials, control the purchase, receipt and inspection, and establish the concept of less goods, diligent goods, no backlog and no waste. Do a good job in cost accounting of each booth to help employees establish a sense of thrift. It would be better if the company could implement the performance pay system.
? The above is my work plan for the new year. If there is anything wrong, I hope leaders and colleagues will give me more valuable advice. Thank you!