How to write a personal work summary in the kitchen

How to write a personal work summary in the kitchen? In the workplace, work summaries, year-end summaries and personal appraisals are all things we often have to write. For discovering ourselves The shortcomings have great advantages. Let me take a look at the relevant information on how to write a personal work summary in the kitchen.

How to write a personal work summary in the kitchen 1

The busy semester is about to pass. As a kitchen staff, in order to improve the quality of my work, I will summarize this article here. The following is the summary of the current work:

1. Work conscientiously and be an honest person

Kitchen work seems to be a simple job, especially for people like me who do odd jobs in the kitchen. The staff seems to be just a matter of washing and washing, but I don’t think so, because everything in the kitchen, whether it is the chef or the handyman, is related to the safety and health of the children in the whole kindergarten. Although it is a small matter, it is of great importance, so every day I am very dedicated to work. No matter how cold the weather was at the beginning of the semester or how hot the weather was at the end of the semester, I always consciously overcome difficulties, strictly follow the kindergarten kitchen work regulations, do my job conscientiously, and never despise these trivial things. . Maybe, in the eyes of some people, my work is insignificant, but I think that since the kindergarten leaders believe in me and give me the opportunity to work, I must be worthy of the kindergarten, the parents and the children, and be honest. A trustworthy person, be an honest person, do your job conscientiously, satisfy parents, and reassure leaders!

2. Be diligent and conscientious regardless of gains and losses

As we all know, kitchen work is not like being a teacher. It requires high culture, eloquence and professional skills. Kitchen work is mainly about meticulousness. And seriousness, I think you also need to be willing to put in effort and have a spirit of dedication. I think that although my education level is not high, I still have some strength. Therefore, I never pick and choose at work. I not only obey the team leader's arrangements, but also take the initiative to solve problems for the team leader. I usually communicate with my colleagues. When we are together, we always leave the heavy work to ourselves and leave the convenience to others as much as possible. I was delayed for a week this time due to illness. I was afraid of causing trouble to everyone. As soon as my condition improved, I returned to work. Regardless of the fact that my body was still recovering, I devoted myself to my work. I often feel that human strength is not like other things that disappear after use. As long as you work hard, your strength will be inexhaustible. Therefore, no matter who needs help in kindergarten, as long as I can do it, I will not Refuse, I think, the kindergarten thing is my thing, no matter who does it, it is for the collective.

3. Find tips and use your skills

I have been working in a kindergarten for several years. Although my work is strenuous, it is not without rules. I often think about how to reduce 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 that as long as you are willing to use your brain and find tricks and skills, you will definitely do your job well and happily. Now, my work is getting easier and easier, and I like this job more and more.

The semester is over and I can successfully complete the task. Thank you to the leaders for their caring colleagues and their help. I will work harder and harder in the days to come to repay everyone's concern for me! How to write a personal work summary in the kitchen 2

The first point

Let’s start from the aspect of saving, because every penny and every drop of water we save comes from pure profit; waste is The key to increasing costs is that every staff member working in the kitchen must develop a good awareness of saving and develop a high professional ethics. The following points should be done;

1. Change work clothes according to the specified date to avoid excessively dirty work clothes and increase the washing cost. According to the regulations, wear a hat every 3 days to prevent wrinkles and oil damage; if someone takes care of it, A reward will be given, otherwise points will be deducted.

2. Preservation paper and tinfoil should be reused as much as possible. The length should be kept to a minimum during use to prevent squandering. The bottles and bags of seasonings used should be clean. After using cleaning products, clean them and store them before use. Such as steel wool, scouring pads, mops, and rags; wash them and hang them up on the same day to avoid using more water.

3. Chopping boards and knives are available for everyone. They have a service life of 3 months and have been replaced with new ones. No cutting is allowed when picking and washing vegetables. Choose carefully to make the best use of everything. A soaking method to avoid using more water.

4. Turn off the water and electricity, turn off the gas when turning on the pot; prevent the gas fire from being kept burning, save water, and prohibit frequent running of water. All spice packets must be reused more than twice, and cooking without wrapping them is prohibited. For food, disposable chopsticks should be reused many times, mainly for those who use them. After use, they should be washed and put away, and they can be used again next time.

5. It is forbidden to directly use detergent to wash tableware and utensils. Water and detergent should be mixed in a ratio of 6:1. The old oil used in each department must be self-digested, and no large amounts of accumulated oil are allowed. Old oil.

6. The size of steamed buns for employee meals should not exceed two taels, and the meals should be reasonably arranged. The attendant should put away the remaining meals of the day.

If the employee steamed buns are too big, many people like to break them apart and eat them, and no one will be willing to eat the remaining half, resulting in unnecessary waste.

7. The dishes served on the chopping board must be according to the portion list of the main and auxiliary ingredients, so as to control the portions. Frozen food should be thawed at night. It is not allowed to rinse or soak with water unless it is an emergency. , so as not to affect the quality of the ingredients and the taste of the dishes, semi-finished products and pickled products should be promptly notified to the front office for sales after 3 days of storage to avoid deterioration.

8. Prepare materials according to business conditions. All food should be purchased as planned. Leftover materials should be used rationally. Throwing away is prohibited. Purchases and loans must be accurate to avoid waste caused by overstocking. The supervisor of each stall must check the inventory. Loans must be replenished and cannot be purchased repeatedly, causing a backlog.

9. Be familiar with the working conditions of the equipment and prohibit the equipment from working abnormally. For example, an older refrigerator will make noise if it is turned on for more than 16 hours, so turn it off for a while before using it for 16 hours to avoid additional equipment maintenance. cost.

10. Each team should communicate more, use materials according to their ability, make the best use of materials, and turn waste into treasure. For example: the celery root in the home-cooked dish group cannot be used in the dish, so it can be used in the cold dish group; the pak choi in the Hunan cuisine group has not been used up in two days, but the pak choi in the Cantonese cuisine group is not enough, so the two groups use it in a coordinated manner.

11. Use a paring knife to peel raw materials. Anyone who accidentally damages the tableware equipment should proactively inform the competent department. Anyone who conceals any concealment will be severely punished. When sizing and powdering raw materials, attention should be paid to the scale and use is prohibited. Time is wasted; for example, when stewing beef, 5 grams of tender meat powder can be added to 500 grams of beef. If this amount is exceeded, the meat will be spoiled and cannot be used. This happens in garlic bones and chicken wings.

12. All faucets and electrical switches should be turned on and off lightly; it is forbidden to tap hard when washing fences and oil spoons. The use period is two months, and various flowers of French incense can be used repeatedly. For example: before washing dishes, the dishwasher checks whether there are intact flowers in the dish. If there are any, they need to pick them out, rinse them, and return them to the kitchen for disinfection before use.

13. When using raw materials, the principle of first in, first out must be followed and return to the roughing room is prohibited. For example: process raw materials that have been delivered for a long time first to prevent them from deteriorating, otherwise they will be returned to the roughing room. The radish left after carving can be washed and carved again, and the raw materials should be retained for reasonable use. The ginger should be washed before cutting into slices, and ginger juice can be squeezed from the leftovers.

14. When burning iron plates, the fire should be moderated to reduce gas waste. The chili peppers used for frying chili oil should be used repeatedly. Do not allow the oil temperature to be too high, because dried chili peppers are not cheap and cannot be used once. The beaten chili peppers can be used once, such as boiled fish chili peppers and red oil chili peppers.

15. Use the soaking method when washing tableware to save detergent. If there are stains on the tableware, it is best to soak it for 10 minutes before washing. It will be clean and save detergent when cooking, sauce, and braised foods. The amount of ginger and garlic should be appropriate to avoid waste. When purifying meat, it must have a normal yield. For example: the kitchen stipulates that the purification rate of various meats cannot shrink too seriously. 2.5 kilograms of tenderloin is stipulated to have at least the remaining amount after shaving off the fascia. 1. 75 kg. If it does not meet this standard, it means that part of the flesh is also removed when shaving the fascia.

16. Peeled celery peels, pumpkin peels, pumpkin peels, green onions and green onion leaves must be used to make scallion oil, pumpkin oil, soy sauce, etc. It is prohibited to use a spoon to hit the wok, faucet, etc. Utensils and braised pork soup should not be thrown away, but should be saved for staff meals. The team leader distributes tools and utensils to people, and keeps a monthly inventory to prevent the loss of utensils.

17. It is forbidden to burn the wok every day, and the minimum period of use is 60 days. For example: Some chefs like to burn pots for cleaning. In fact, this is wrong. It not only shortens the life of the pot, but also tends to stick to the pot when cooking. It is forbidden to drop stainless steel products such as horse spoons and stainless steel products. They should be handled with care and towels should be used. Clean and disinfect every day, and the use period is 30 days.

Second point

Cost control and kitchen gross profit are always the chief concern of the chef. How to accurately control the gross profit margin of each gear, and how to control the daily gross profit Can interest rates be accurately grasped?

1. We draw a cost control table and fill in the daily cost of light soy sauce, seasonings, and raw materials. The table in the computer will generate the total daily cost. If we fill in the daily cost, Turnover, the gross profit margin for the day will be automatically generated in the table.

2. The general layout of the cost control table is as follows: Sichuan cuisine stall, Hangzhou cuisine stall, Cantonese cuisine stall, Hunan cuisine stall, cold dish stall, pastry stall and the total cost of the entire kitchen , total turnover and gross profit margin. The total operating data of each stall in the table allows the table to automatically calculate the comprehensive cost of the kitchen, the total turnover, and the total gross profit margin.

3. There is a dedicated statistician responsible for filling in the form. The oil, seasonings, and raw materials are all filled in according to the picking list of each stall, and the picking list is made in duplicate. One each for the kitchen and warehouse. The turnover of each stall is handled by a statistician at the bar.

Fill in the form on the computer. The next day's oil consumption, seasoning volume, sales and other data are all accumulated from the previous day's data.

4. Accurately grasp the total gross profit margin and the gross profit margin of the qualified stall. The interest rate is constantly changing in the month. As long as you type on the specific day, you can get accurate data. If you find a problem, find out the root cause of the problem, and then control the gross profit margin, such as the total gross profit margin. If the requirements stipulated by the hotel are not met, problems with cold dishes and hot dishes and pasta can be found out based on the data provided in the form. If it is a hot dish, we will use the table to find out which stall has the problem. Based on this set of data, we can understand the amount of oil and seasoning used in each cuisine at a macro level, and then ask each stall to adjust this set of data every month according to the requirements of the hotel. There is one, so that you can compare from month to month, so as to grasp the crux of the problem. If the comparison ratio of some stalls in a month exceeds the standard, and there is no reasonable explanation, then the seasonings can only be obtained from the chef's hand. is wasted, such as whether the seasonings are cleaned and used properly every day, and whether the used dirty oil is used properly. These can be shown in the data when compared.

5. Through turnover The comparison can clarify the focus of the next month's work. For example, last month, each stall sold 1 million, and each stall sold 200,000. This month, Sichuan cuisine, Hangzhou cuisine, Cantonese cuisine, and Sichuan cuisine sold 300,000 each. Only the Hunan cuisine stall sold 200,000. The focus of Wan's work next month is to help Hunan cuisine stalls analyze the reasons, whether it is bad or the dishes are too old, and then find a decisive solution to increase sales and promote an overall increase in kitchen sales.

6. By comparing the daily turnover, you can clearly understand the comparison between this month's daily turnover and the previous month. For example, this month's daily turnover is significantly lower than last month's turnover. However, the number of diners is similar. In this case, the per capita consumption will be reduced this month, and then more high-end dishes will be introduced in the menu and less mid- to low-end dishes. As per capita consumption increases, the hotel's total turnover will also increase accordingly.

The third point

In kitchen staff management, as an excellent professional chef, he not only has advanced management concepts, but also must be strict with himself and respect everyone around him, no matter what No matter where you come from, there is no distinction between high and low. It embodies the management principles of fairness, democracy, clear rewards and punishments, etc., so that all employees have consistent value recognition standards for the kitchen management system, thus clarifying team responsibilities and strengthening team collaboration capabilities. , I personally think that kitchen production is the lifeblood and heart of an enterprise's survival. First of all, the quality of the dishes must be precise, and individuals and teams must have strong innovative thinking when it comes to seasonings; the main ingredients of the dishes must have accurate measurement standards, and more importantly, the various sauces and sauces must be of unified standards to avoid different differences. The quality and taste of the dishes made by the chef can be unified;

1. The system is like a red stove. No matter who touches it, it will be scalded. All kitchen departments must emphasize self-discipline and responsibility, constantly study business skills, train kitchen personnel to be multi-talented, and emphasize understanding, cooperation and complementarity. During busy production periods, it is even more important for everyone to carry forward the spirit of unity and collaboration.

2. Be low-key, work rigorously, study hard, and be good at summarizing. The language and tone must be friendly, use rewards, encourage and punish communication and coordination, regular meetings and exchange meetings, on-site supervision and supervision, assist inspection and inspection commanders to continuously improve supervision and execution, because the technical strength of kitchen production personnel, the ownership spirit, the intensity of production management, and the production of kitchen products control means, etc. All may lead to fluctuations in kitchen costs, so cultivating a kitchen staff with strong self-awareness and high morale is a top priority for managers.

3. As a head chef, your responsibility is to be honest and help employees as they need so that they can do their jobs well. For example, Xiao Wang and Xiao Li often quarrel at work, causing the entire kitchen to fail. The team's morale is disorganized. We will never allow such behavior. It will have a very bad impact on our kitchen team and seriously affect the work enthusiasm and enthusiasm of other employees. First of all, I will announce it at the regular meeting, admit each other's mistakes, and criticize and correct those who do not regret it, and persuade them to quit.

We will never allow guests to stay with such unrepentant and unenthusiastic, proactive and positive staff, which affects the quality and image of the overall team of our kitchen staff. First of all, I have a big responsibility and failed to observe in time. Yes, this is a mistake in my work. I want everyone to review themselves at the regular meeting. This kind of disunity will never be allowed to occur in our chef team, because our chef team is a whole, a big family that is united, hardworking, struggling, positive and energetic. Only in this way can the individuality of each employee be reflected. Values ??of life, I look forward to long-term cooperation, development, exchange and learning with your company.