As the head chef, the chopping block chef's annual work summary (1) is the person in charge of the restaurant kitchen. He carries out the work instructions of the general manager of the restaurant, implements the Food Hygiene Law and the relevant rules and regulations of the hotel, is responsible for the overall management of the kitchen, leads all kitchen staff to complete the daily production tasks, approves the kitchen procurement plan, and cooperates and coordinates 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, he is an important protagonist in a restaurant. He must know professional skills, be good at management, be proficient in the overall work of the restaurant kitchen, and be clear about his 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:
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. If some dishes must use implied names, they must be followed by ingredients 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.
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. There is no need to require every dish to have 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 personality is 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, so as 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 product quality, we should 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 is not subject to and does not use raw materials that do not meet the requirements of the dishes.
3, raw material processing knife, fire, 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.
Summary of the annual work of the chef on the chopping board (2) I am the chef in xxX and xX stores, and the busy 20xx 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 salary increase of four times a year, and enterprises can fulfill their commitments and responsibilities to employees and society. Profit is also the law of enterprise survival. 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, with 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 saving and safe education. This department carries out safety and economy work throughout the year. Under the condition of ensuring the quality of work and not affecting the customer service and staff's work and rest, try to reduce the cost and arrange safety training. We know that only safety can produce, and every penny saved is the profit of the enterprise and our own profit.
In 20xx, I completed the following work.
1, successfully took over the job of chef xx. I officially took over the work of xx kitchen department in XX month, because I have a strong personality and long for militarized management, and I want others to obey me in everything. I am also a little worried, but I believe that with the help of my leaders and the cooperation of my colleagues, I finally completed the handover work, and the personnel, revenue and gross profit remained stable in the first three months.
2. Rotation training for company employees. 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 last X month to the end of X, we received and trained xx new employees in each store. With the help of the leaders, we arranged one-on-one training for experienced employees one by one according to the training procedures for new employees. At the same time, we also paid attention to leaving a good first impression on new employees, looking for opportunities to brainwash them and instill the rules of self-discipline and forbearance in being human 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. All engineering maintenance that can be handled by the branch company, except gas, shall be handled by the branch company itself, so as to ensure the normal supply and demand of the branch company and not cause trouble to others because of its own work.
Thirdly, there are some problems in my work for various reasons.
1. It is easy to bring personal emotions to work. When you are in a good mood, you will run smoothly. The guards will be satisfied and full of passion. When you are unhappy, you will be left out in the cold. Try to overcome these situations in the future work.
2. The staff's health awareness needs to be improved, and the decontamination and source sanitation of kitchen utensils are under way.
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 the company's training courses and outreach training want us to understand. It's just that too often I indulge myself and don't restrain myself, so I can manage myself well in my future work and life.
Four, about 20xx years my plan
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, and realize one-on-one training for new employees as much as possible;
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 intensification of 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 go up a storey still higher and step on a new level. Finally, we sincerely hope to join us in the war of resistance for 20 years. Thank you!
Summary of the Chef's Annual Work (3) How time flies. These years are coming to an end, and I have been working in the canteen for a year and a half in a blink of an eye.
Looking back on every day in the past, as the chopping block master in the canteen, I feel deeply responsible and under great pressure. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my future work can be better. My work for one year is summarized as follows.
First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out the problems in my work and putting forward valuable opinions, such as: the food is too salty, too oily, the color is biased and so on. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the "May 4th" hygiene system. Strictly implement the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, 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. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change 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 of the operation room regularly every day, carefully wipe the floor and bowl ash of the restaurant, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment of the operation room.
During this year, I worked hard to learn culture, business and technology. 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, stick together and do a good job in the kitchen.
To sum up this year, I am diligent, earnest, hardworking and actively perform 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.