Template for monthly work summary and plan of kitchen staff Part I:
Time flies, and a month has passed in an instant. In the last month's work, the staff in our kitchen cooperated with me very actively, which greatly improved the sanitary condition. In hot summer, it can also ensure the normal production and preservation of raw materials.
However, there are still many problems and shortcomings, such as inaccurate positioning of dishes and no improvement according to the needs of guests; Although the health condition has been greatly improved, we can't be satisfied with it. Therefore, we ushered in the new January with various problems, and made efforts to change and enhance the product image.
First of all, report the work plan for next month as follows:
1. In the positioning of dishes, the quality of dishes is gradually changed according to the needs of guests. I will try my best to cooperate with the new chef's work, standardize the production of dishes, and gradually form a set of targeted and stylized products, that is, establish my own brand in the development and change of products.
2. In kitchen management, we should systematically integrate core competitiveness, improve management level by standardization, guide kitchen management with efficiency as the goal, effectively monitor and guide the kitchen, and improve execution in strict accordance with standards. Reasonably reserve the technical strength of the kitchen and jointly launch novel dishes.
3. In terms of personnel, it is necessary to conduct professional skills assessment and take regular training to improve the professional skills and professionalism of personnel. On the premise of combining with reality, various rules and regulations of the kitchen should be further improved.
4. In the production of dishes, three-level system and one-level negative system are adopted, that is, chefs, waiters and waitresses have the right to return goods if they find any problems, otherwise they will bear corresponding responsibilities.
In the acceptance and use of raw materials, we should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give benefits to customers.
6. In terms of communication, obey the leadership, manage yourself, manage good people and manage officials.
7. Study plan: Maintenance of kitchen equipment, learning the working principle of new chefs.
The next month means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts, cooperate with Chairman Pan and other leaders, and create a new situation for future work.
Template of monthly work summary and plan for kitchen staff Part II:
I am a chef in a shop, and the busy 20 19 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:
A comprehensive 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 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 money for enterprises. Over the past year, through 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 the education of economy and safety. The department runs through the safety and economic work throughout the year, ensuring the quality of work and not affecting customer service and staff work? In the case of rest, try to reduce costs and arrange safety training. We know that only safety can produce, and every penny saved is the profit of the enterprise and ourselves.
Two. On 20 19, I finished the following work.
1, successfully took over the job of chef huatian. April 20 13, officially took over the work of Huatian Kitchen Department. Because I have a strong personality and long for militarized management, I hope others can obey me in everything, and 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. Personnel, revenue and gross profit remained stable in the first three months.
2. Establish employee rotation training. 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 April last year to the end of September, we received and trained 25 new employees in each store. With the help of leaders, we arrange one-on-one training for experienced employees one by one according to the new employee training process. At the same time, pay attention to give new employees a good first impression, find opportunities to brainwash them and instill the rules of self-discipline and forbearance in being a man 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. The engineering maintenance that the branch company can handle by itself, except gas, is handled by itself, ensuring the normal supply and demand of the branch company and not causing trouble to others because of its own work.
For various reasons, there are some problems in my work.
1, easy to bring personal emotions to work. When you are in a good mood, you can operate smoothly. The guards are satisfied and full of passion. When you are unhappy, you can ignore them. Try to overcome these situations in the future work.
2. The health awareness of employees needs to be improved, and the decontamination and source sanitation of kitchen stoves are in progress.
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.
My plan for XXX is
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, as far as possible to achieve one-on-one training for new employees;
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 increasing 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!
The kitchen staff monthly work summary and plan template Part III:
20 19 flies quietly in the busy work. Counting 20 19 is a meaningful, valuable and rewarding year for me. Our restaurant is honored to win the honor of harmonious restaurant in the first quarter. At that time, I often reminded myself to urge our team that honor is not only our recognition, but also the responsibility to employees and employees. Since I entered XXX and the company in XXX, I have come step by step without the help of leaders, the support of colleagues and the cooperation of employees.
The work of this year is summarized as follows:
1. Personnel Maintenance On September 8, 2008, when the restaurant in R&D Park was taken over, there were 22 old employees. After more than a year, there are still 12 old employees, and the stability rate of old employees is 54.5%. It is precisely because of such a group of backbones that a foreman, a western chef, a kitchen stove and a cashier have been trained.
2. The quality of dishes In the first half of the year, due to the unfixed kitchen staff and the departure of western chefs, the quality of dishes once declined, and the burning phenomenon was more serious. The two operational assessments put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, the decline in the quality of dishes was finally controlled and the trust of customers was regained.
3. Quality of service Because our restaurant belongs to the nature of internal canteen, the time of dining staff is concentrated and the pressure during the peak period is unprecedented. In addition, the employees are basically aunts over 35 years old. Relatively speaking, we are not sure about the 7-step menu and the 4-step cashier, but we must answer the customer's questions. Friendly attitude.
4. Safety in production Throughout the past year, it is gratifying that there has not been a safety accident in this restaurant, which is inseparable from the repeated demands and attention of superior leaders, and fully reflects the strong self-prevention consciousness of employees.
5. Food Safety Due to the particularity of catering groups, personnel are concentrated and coverage is wide, in order to prevent food safety accidents. We set up a food safety self-inspection team in time. The store manager is solely responsible for the control system, the chef kitchen is solely responsible for the control system, and the foreman sales is solely responsible for the control system. Be responsible for keeping financial creditor's rights, with clear responsibilities. Detailed to people. At the same time, the food sample retention mechanism was established. Every day, someone will be responsible for keeping samples, someone will be responsible for tracking, and the manager will check and supervise to prevent all food safety accidents.
Over the past year, I have hosted more than ten dinners. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
In the arrangement of recipes:
1 First of all, we should know the eating habits of most students and make daily recipes in a planned way, because there are many people eating in the canteen, 100% can't satisfy everyone, but more than 80% of the staff can;
2. Students like vegetables. Under the premise of not increasing the cost, they can purchase more, and mix more expensive vegetables with ordinary dishes reasonably, so that they can eat the same dishes at most twice a month. Fresh vegetables can also be guaranteed once a week;
3. Make rational use of multiple uses of dishes, and don't waste any dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, but cabbage gang doesn't like it, but students who make kimchi like it; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, and at the same time, the expenses are reduced;
4. In terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for refining, cooking, or frying together in dishes. This not only saves cooking oil, but also makes employees feel no greasy fat.
Catering:
We don't stop at the general level of making students just eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of leaders. At present, the student canteen serves three meals a day. In addition to rice and steamed bread, steamed buns, cakes and rolls are added to each meal, and fried dough sticks and soybean milk are added to breakfast. Prepare side dishes, soup and porridge for employees every day, and eat jiaozi once a month on average. Recipes and recipes are published every day for everyone's supervision.
In the procurement and management of dishes:
1, strictly control the purchase of equivalent foods, and try not to purchase dishes that are easy to mildew and produce toxins, such as green beans and mushrooms;
2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful substances and personal belongings in food storage places.
Strengthen health management and enhance the sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud; We require every employee to:
(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, keep long hair and moustache, and wash your hands before eating.
(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.
(3) all kinds of tableware, cages, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.
(3) No smoking, talking with food, coughing, etc. It is allowed when eating. All staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.
Standardize equipment management to ensure safety.
The canteen is the focus of fire safety. So the canteen uses liquefied gas, oil fire and so on. Formulate relevant operating procedures and usage methods every day. Each equipment has a special person in charge, which can be maintained regularly to eliminate all hidden dangers. Future work plan: First, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, and further run canteens for the convenience of cadres and workers. Second, we should constantly strengthen management and improve the service level of canteens. The third is to be actively responsible and do a good job in food safety and hygiene. The management of canteens is complex, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.
Therefore, we must conscientiously implement the "Food Hygiene Law", take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results. Under the direct care and guidance of the leaders and the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the canteen have undergone fundamental changes.
Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.
In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and sincere, and contributes silently to the development of the project.
The kitchen staff monthly work summary and plan template 4:
How time flies! A school year passed in an unknown place. As the most important thing in logistics, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. The canteen work in this period is summarized as follows:
First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.
Second, the inventory of goods should be handed over first. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the shortcomings of the current situation in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.
Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter.
Third, it is also important to control the purchase of food. /kloc-More than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.
In addition, I also have strict financial discipline. Every time I make a purchase, I always accept it if I want, refuse it if I want, and always arrive in time to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and keeping the principle of economy, so as to achieve good quality and low price.
Due to my limited level, I am not proficient in canteen management and have a lot of work to do. I will strengthen my management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate and contribute silently to the development of the cause.