2020 Hotel Chef Fan Wen's Annual Work Summary (1) I'm Chef xx of the Catering Department. With the celebration of Christmas and the arrival of New Year's breath, the bell in 2020 is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 2020, with the guidance of leaders and the support of colleagues, as a chef, I always insist on setting an example, working in the front line of production, requiring every employee to be strictly managed in all aspects, from weekly meetings to teaching cooking, and instilling many new elements and catering knowledge in today's catering many times a month. Thanks to my efforts and everyone's efforts, we can provide exquisite food for the guests who come to our park for dinner today.
I. Food safety
Food safety is the top priority of kitchen work, in order to deal with all aspects of food processing and ensure safe production. I divided every employee in the kitchen into hygiene responsibility areas, and let them be responsible for their own hygiene areas, food raw materials, storage containers and so on. The food inspector and I conduct unscheduled inspections.
Secondly, strengthen the supervision of classified management of food raw materials. Import and export of food raw materials; Kitchenware classified management, fixed position, adhesive tape positioning; Regularly clean the kitchen, fresh-keeping cabinets, freezers and other raw material storage places, and measure the temperature and humidity regularly.
Thirdly, in the active season of bacteria breeding, food inspectors from the Food and Beverage Department are invited to regularly train kitchen staff, from the use of test paper to various standard disinfection methods, from standardized hand washing to the popularization of food safety knowledge, so that everyone can have a deeper understanding of food safety and raise the awareness of all staff to participate in food safety.
Second, the commercial aspect.
Under the guidance of the leader, I made a more reasonable business plan. For example, according to the characteristics of seasonal raw material supply, some special dishes and innovative dishes are introduced. For example, the prices of all raw materials in the market are rising, but the selling price of dishes has to be maintained at the original price, so we carefully research and develop low-priced dishes that are excellent, fragrant, delicious, interesting and fashionable with ordinary raw materials.
Third, management.
I strengthen quality education in combination with the actual situation of employees. No matter how busy you are every month, you should take time out for targeted cooking training, and often encourage them to read more, learn more and remember more in their daily work, so as to give full play to everyone's potential in important jobs in the future. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and observing kitchen rules and regulations. Now we have formed a harmonious, high-quality, efficient and innovative team. At one time, some employees did not understand our strict management. I remember an employee's kitchen worker came to me and said that we were only cooking for employees. Is it necessary to cut shredded potatoes so well? At that time, I told him clearly that it was necessary and told him the truth. First of all, from my own point of view, we should strictly lay the basic skills of knife skills, so that we can have greater development in cooking in the future. In retrospect, this strict requirement was not in vain. What we see at present is a good team of chefs.
Fourth, product control.
The quality of dishes is the core competitiveness of restaurants. As a chef, I strictly control the quality. We have worked out the feeding standards and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, fragrance, taste, meaning and shape of each dish; We also listened carefully to the feedback from employees, front office attendants and guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; At the same time, we have also modified the banquet and wedding banquet menu and table meal standard menu in a targeted manner, so that regular customers who come to eat can enjoy new dishes with different tastes. After completing the above work, under the guidance of the Food and Beverage Department, I will reorganize and develop a new menu with photos in the restaurant next year to ensure that it reflects the business characteristics of constantly absorbing many new elements in today's catering industry, forming a unique catering brand in Jindu Oasis, and ensuring that repeat customers can taste new flavors of food every time.
2020 Hotel Chef Fan Wen's Annual Work Summary (2) Time flies, and 2020 will soon pass. Looking back on the past year, I am filled with emotion-this is the eighth time I have written a post summarizing my annual work. This year, the price of the whole xx market has risen rapidly, and the personnel cost is also rising. Thanks to the strong management training of the group and the joint efforts of everyone, the work in the same period has been improved compared with previous years. The main work is summarized as follows:
First, the kitchen management
1, kitchen staff adjustment in 2020. Once, Zhongguancun Store and Yuanmingyuan Store were switched, and the other time, Xi 'erqi Store was prepared in August. The staff was completely adjusted, and the manager of Yuanmingyuan Store was transferred to Xi 'erqi, and a new manager was added. Managers from other departments will all be brought to Beijing in 2020.
2. At the beginning of the year, the kitchen made a set of self-inspection work signature process for each department, which made all the original preparations incomplete and improved the kitchen obviously.
3. In 2020, when a store was under construction, everyone ate fish and delivered fish directly, which made the boiled fish in the store run 300,000 yuan in January, achieving a historic breakthrough, while the gross profit of boiled fish was always controlled between 76% and 78%.
The kitchen is managed by one-minute positioning method this year, and the kitchen refrigerator and all the goods are positioned. Wancheng Store and Madian Store have achieved good results under my influence.
5, xx store new opening preparation exchange and comprehensive management training. The kitchen actively participates in and studies the implementation, especially makes great efforts to manage the kitchen logistics. Staff quarters have been standardized and achieved good results. There is no one who does not praise the cleanliness of the kitchen and dormitory.
6. I studied various processes and passed three kitchen exams, two in-store organization and one group organization, which turned theory into practice.
7. Prices have gone up too much this year. For example, the original 3 yuan/kg of dried peppers in the kitchen has risen to 10 yuan/kg, and peppers have also risen to 25 yuan/kg. After the focus of the kitchen was adjusted, the gross profit of boiled fish was not affected.
Second, the problems in the kitchen
1. This year, due to the aging of equipment, cold storage, ventilation, maintenance and management costs are very high, indicating that our kitchen needs to strengthen work awareness.
2. How to do a good job in employees' ideological work needs to be summarized and studied.
Not enough has been done to strengthen the learning atmosphere in the kitchen.
4. Strengthening the kitchen to prevent the loss of Chinese workers is not perfect.
Three. Ideas and work arrangements for next year
1. Recreate, train and manage the team through learning.
2. Effectively monitor and guide the kitchen and improve the execution in strict accordance with the standards.
3, through professional training and management, reasonable reserve chef technical force, reasonable introduction of novel dishes.
4. Safely maintain the kitchen environment, sanitation and equipment, and at the same time control costs and expenses.
5. Implement the monthly work plan and daily work log.
6, communication-manage yourself, manage good people, manage the team.
The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.
2020 Hotel Chef's Annual Work Summary (III) I officially went to work in xx Hotel in June 5438+065438+ 10. At that time, it was the most tense period of hotel preparation, and everything in the kitchen of the catering department was blank, such as how to purchase equipment, how to collect enough raw materials, how to check the customs, how to market and publicize products, how to formulate rules and regulations and various daily bills. In view of the above problems, I made a preliminary plan based on my previous experience. On the one hand, I search for information, get involved in the front line of the market, master first-hand information and make purchasing plans; On the other hand, according to the actual situation of the surrounding markets, initially determine the positioning of dishes and make recipes. Strive for accurate positioning, which can lay the foundation for the next operation.
With the concern and attention of the leaders, Bao Yue Hotel started trial operation. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes with the requirements of the guests, making the dishes more suitable for the market.
Since the trial operation, the reception targets have been group meetings, wedding banquets, banquet receptions of various specifications, and zero-point guests (mainly concentrated at the end of 65438+February). Revenue reached 6.5438+0.9 million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as inaccurate positioning of dishes and the design of dishes not determined according to the requirements of guests. With all kinds of problems and efforts to change and enhance the product image, we have ushered in a new year. The work plan for 2020 is now reported as follows:
First of all, in the positioning of dishes
Develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's food management and market customer survey. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.
Second, in the kitchen management.
Systematically integrate core competitiveness, standardize management level, improve market competitiveness with modern information means, and guide kitchen management with efficiency as the goal.
Third, in terms of personnel.
Professional skills assessment, survival of the fittest, please come in and go out and train regularly to improve the professional skills and professionalism of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.
Fourth, in the production of dishes.
Four-level control system and one-level control system are adopted, that is, dish chefs, stove chefs, waiters and waiters have the right to return goods if they have problems at the first level. Otherwise, everyone should bear the corresponding responsibility.
V. Acceptance and use of raw materials
We must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.
Six, in terms of food hygiene and safety, fire safety
1. Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety.
2, strictly implement the standard operating procedures, put an end to all kinds of accidents, to achieve safety in production, alarm bells ringing!
Annual Work Summary 2020 Hotel Chef Fan Wen (4) Hello everyone! With the gradual departure of the lunar calendar, the bell in 2020 is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on June 2020 1 1 With the guidance of leaders and the support of colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading kitchen staff, and striving to provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the company, we are diligent and conscientious. Now I will make a summary of the specific work in the past few months and report it to you as follows:
First, strengthen training and education to improve the quality of employees.
I often mention and read out the company's rules and regulations to the kitchen staff at regular meetings, aiming at asking everyone to form the habit of observing the company's rules and regulations; Combined with the actual situation of employees, I strengthen targeted cooking training for employees and often encourage them to take their work as their own career. Through my efforts and everyone's active cooperation, the overall quality of kitchen staff has been improved. Abide by the rules and regulations of the company and the kitchen, maintain good personal hygiene and appearance, and learn cooking techniques, which basically become the conscious behavior of kitchen employees. Now, a harmonious, high-quality, efficient and innovative team has been formed.
Second, pay attention to sales orientation and strengthen quality management.
Dishes are products, products can only create benefits if they are sold, and good products can create good benefits. Therefore, I attach great importance to the cultivation of sales awareness of kitchen staff in my daily work. We should pay attention to the overall situation, not only the cooking process, but also the smooth sales of dishes and the feelings of customers after consumption. We hope to increase business income, and we hope to provide high-quality services. Of course, the food tastes good, and the quality must keep up. 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 listened carefully to the opinions of the front office staff and the feedback from customers, summed up the problems of finished products every day, and discussed them in time at the regular meeting the next day to improve the deficiencies. We are working hard, and we want customers to have a lover-like attachment to our dishes, an endless chaotic yearning.
Third, strengthen health management and implement fire control requirements.
We strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. First of all, every employee must be responsible for his own health area to ensure that the health area is clean and tidy; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position. Fire prevention has always been one of the focuses of kitchen work. In order to implement the fire control requirements, I ask all employees to "put out the fire, cut off the electricity and turn off the gas"; We also regularly check the gas pipeline in the kitchen to prevent electric leakage from causing fire accidents, and often check the power cord of various electrical appliances to prevent electric leakage from causing various fires or electric shock accidents. We strictly follow the requirements to ensure food hygiene and fire safety, and provide due protection for the safe and economic operation of the company.
Fourth, strengthen material saving and energy saving, and strictly control costs.
Under the condition of ensuring the quality of dishes, reducing costs is always our important goal. As a chef, I also summed up some 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; Implement measures to save water, electricity and solar terms in the kitchen; Let every employee know the unit price of raw materials he uses and estimate the value of raw materials every day. Through the above measures, the cost control will be implemented to every employee, so that all kitchen employees can care about and control the cost, thus achieving efficiency.
To sum up, in this year, through the joint efforts of the team, we have made certain achievements in comprehensive kitchen management, staff quality, food quality, hygiene and safety, cost control and so on. Of course, we still have some shortcomings, such as not grasping the changes in market demand in time, the introduction of fresh products is lagging behind, and kitchen management has not yet formed a system.
In the new year, I will lead my team to continue to strengthen education and training, quality, health and safety monitoring and cost control on the basis of 2020. At the same time, I want to improve my working ideas, grasp the market dynamics in time, inspect new dishes and accelerate the innovation of dishes; Strengthen the basic construction of kitchen management and strive to form a management system in order to create better economic benefits and brand benefits in the new year.
With more and more restaurants and restaurants around, the competition in 202 1 catering industry will be more intense. But I believe that with the guidance and help of leaders and colleagues, our team will certainly seize the opportunity and meet the challenge, and 202 1 will have a brand-new harvest!