1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. For example, according to the consumer psychology of customers, we introduce some green food and wild food; According to the characteristics of seasonal raw material supply, we provide some special dishes. Wait a minute.
Second, management: people-oriented, I combine the actual situation of employees to strengthen quality education, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by kitchen rules and regulations; Some employees even began to ponder new recipes themselves. Now, we have formed a * * *, high-quality, efficient and innovative team.
Third, quality: the quality of dishes is the core competitiveness of the survival and development of canteens. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.
Health: Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.
5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, so as to maximize the benefits.
To sum up, in this year, through the joint efforts of the team, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. For example, due to the impact of influenza A1N1and the financial crisis, the taste and grade of consumers' meals have declined, which has affected our annual income to some extent. However, in the face of force majeure, we need to develop more affordable food to attract customers and maximize annual income, so as to achieve a good effect of turning crisis into opportunity. From this incident, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.
When we bid farewell to the old and welcome the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20 10, and at the same time improve our working ideas, inspect new dishes and speed up the innovation of dishes, so as to create better economic and social benefits on 20 10.
The Shanghai World Expo will bring us another development opportunity. At the same time, the increasing number of restaurants and restaurants around makes the competition in the 20 10 catering industry more intense. But I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards the fruitful 20 10!
My report is over, thank you!