Chef’s 2020 Work Plan Report (1)
For a long time, the quality of food hygiene in canteen work is directly related to everyone’s life safety and health. The basic point of view is to strive to improve the physical fitness of workers. Comply with the health work requirements of the Municipal Health Supervision Bureau, conscientiously implement the Food Hygiene Law, further strictly regulate food hygiene management, proceed from the health and safety of workers, maintain the working order of our factory and social stability, solve the worries of bosses and workers, and make Every worker has a healthy body. Specifically, we have done the following work.
1. Establish the idea of ??serving the factory wholeheartedly, and improve the idea of ????all staff being dedicated, hard-working and caring.
I have been working in the canteen and can strictly follow the work concept required by the plan to achieve "four-hearted" service, that is, the staff are attentive, the workers are happy to eat, and the boss is assured. Develop a scientific meal recipe that workers love to eat. Through the development and learning of activities, canteen staff have developed a vigorous work enthusiasm and a positive, serious and down-to-earth work attitude. They learn from each other in business and learn from each other's strengths. Cooperate with each other at work, work hard, endure hardships, and never tire of trouble. Caring about each other and helping each other enthusiastically in life. In terms of service enthusiasm, he treats the workers as his own children and establishes a good image of foreign primary school employees.
2. Pay attention to diet, sanitation, fire protection, and personal safety, and strictly control the "five checks" of purchasing
In order to ensure the safety of workers, ensure the quality of food hygiene, and eliminate all unsafe Hidden danger occurs. We strictly abide by the Food Hygiene Law, conscientiously implement food hygiene and safety regulations, formulate a series of safety plans, identify food hygiene and safety responsibility letters with all employees, and establish a food hygiene and fire safety leadership group. We have achieved the "five levels" in our work. "That is: strict control of purchase channels, inspection and acceptance of items entering the warehouse, standardization of operating procedures, food hygiene and safety, and food storage and storage. At the same time, all staff should be involved, all staff should be supervised, responsibilities should be assigned to each person, inspections should be in place, and detailed records should be kept. Example: When purchasing food, we often go to the market to conduct research and check the delivery boss’s stall to understand the quality of the items. There is also a rotation system for purchasing, allowing everyone to participate and implementing democratic management. We will resolutely boycott and return unqualified food during the acceptance inspection. We will not accept items with substandard quality. We will also strictly register the manufacturer, production date, shelf life, and quality of the items received. In terms of operation, Every process, every place, and every type of tableware is strictly inspected and can only be used if it passes the standard. In terms of price, we often conduct price surveys in the market, which avoids multiple random quotes from delivery bosses and saves the school a lot of money. When storing food, strictly separate raw and cooked food and seal them with plastic wrap. Strictly control portion sizes so that workers can eat well and be full without wasting any food. In the disinfection of tableware, people should be responsible for checking and recording every day. In order to prevent food poisoning, in addition to strengthening our own operations and inspections, we also prevent others from poisoning, conduct inspections from time to time, and strengthen security. Due to the implementation of the system, the division of labor is clear, the inspections are in place, the work is solid, and the records are detailed, it has been well received in many inspections of the school by superior departments. The canteen also frequently conducts safety inspections to proactively eliminate hidden dangers of water, electricity, and fire safety. It also lays out anti-slip mats for workers in time when it rains, and pays attention to the safekeeping of hot meals and hot soups. Therefore, so far, there has been no unsafe hazard in the canteen, and the factory production order is stable.
3. Actively assist various departments to complete their work and provide logistical support for education and teaching.
In order to maintain normal production work, the canteen, in addition to doing a good job in its own department, also actively assists the school in doing other work. In the prevention of "flu" diseases, the canteen takes the initiative to prepare "flu" preventive medicine for workers and adjusts the food, thereby strengthening the workers' physical fitness and immunity, and effectively controlling the infection and spread of the disease. When higher-level leadership departments come to the school for inspections and visits, the cafeteria always prepares hospitality items for their convenience. Sometimes due to power outages, accommodation workers have difficulty washing water. The canteen always takes the initiative to find ways to boil water for them without anyone's notice to meet their urgent needs. Because we know the needs of the factory and the boss's requirements, it is our duty to Work.
4. Continuously improve the quality of food to reassure leaders.
In order to truly solve the workers’ worries and ensure that the workers can eat with confidence, happiness and comfort, we organized all employees to research and discuss the workers’ dining recipes, and based on more than a year’s practical experience Observe the daily preferences of workers, innovate recipes, and nutritionally combine three meals, and formulate scientific dining recipes, which are supervised by the society and the boss. In terms of production, we work hard on the taste, color, and shape of the food to ensure that each meal has two meat dishes, one vegetable dish, and one soup with a combination of soft and hard, meat and vegetable, and sweet and light. Try to add as much variety as possible to breakfast so that workers can choose what to eat. In order to ensure the physical development needs of the workers living in the dormitories and to provide them with a variety of meals, all employees overcame various difficulties such as large numbers of people and tight time, and turned small pot dishes into big pot dishes. The food hygiene in the canteen is good. After the leaders saw it through the activities, they are very satisfied with the work in the school canteen." etc.
In order to promote the work of the canteen, the canteen, like other departments, made a display board during the factory open day, which was well received. In short, the reason why our canteen can achieve the above points is because all employees can regard the factory as their own home. On the one hand, they all cherish this hard-won job. On the other hand, they all have a heart of love. However, we still have some areas for improvement. Example: It is necessary to further consider workers’ work needs, continuously study and improve workers’ dining recipes, improve nutritional matching, and introduce new dishes. At the same time, we must constantly improve our working methods, pay more attention to and care for the workers, and pay attention to working methods and skills in the meal service, so that the workers can come happy and leave satisfied. Take canteen work to a higher level.
Chef’s 2020 work plan report (2)
Time flies, and the year has passed in the blink of an eye. I would like to report my specific work situation as follows: I officially went to work in the hotel in XX. At that time, it was the most intense period of hotel preparations. Everything in the kitchen of the catering department was blank. How to purchase equipment, how to collect enough raw materials, and how to check. , market promotion and product positioning, rules and regulations and the formulation of various daily documents, etc. In response to the above problems, I made a preliminary plan based on past experience. On the one hand, I searched for information, got involved in the front line of the market, obtained first-hand materials, and formulated a purchasing plan; on the other hand, I initially determined the positioning of the dishes and formulated the recipes based on the actual conditions of the surrounding markets. Strive for accurate positioning to lay the foundation for the next step of operations. The trial operation has begun. While working hard to complete various tasks assigned by superiors, the kitchen of the catering department has continued to improve the dishes according to the requirements of the guests, so that the dishes can better adapt to the market. Since its trial opening, it has been catering to group meetings, wedding banquets, banquet receptions of various sizes and a la carte guests.
Revenue reached more than 190,000 yuan. During the trial operation, some problems also occurred in the kitchen department, such as: the positioning of the dishes was not accurate, the dish design was not based on the requirements of the guests, etc. We ushered in the second half of the year with various problems and determination to make changes and improve product image.
The annual work plan is now reported as follows:
1. In terms of personnel, conduct professional skills assessment, survival of the fittest, and adopt methods of inviting in and out and regular training to improve the business performance of personnel Skills and professionalism. On the premise of combining reality, various internal rules and regulations in the kitchen will be further improved.
2. In terms of production control of dishes, a four-level control system is adopted. The first level negates control, that is, the side dish chef checks, the stove cook checks, the waiter checks, and the waiter checks. If there is a problem at the first level, , all have the right to return. Otherwise, everyone must bear corresponding responsibilities.
3. In terms of dish positioning, the dishes are developed and planned according to the hotel's overall strategic plan, and the product image is continuously improved and enhanced based on the restaurant's dish operation status and market customer surveys. According to the needs of the three major consumer groups of group meetings, individual guests, and banquet receptions that come to the hotel, we will continue to enrich our products so that they can gradually form a set of targeted and stylized products. Let the product establish its own brand in the development and changes.
4. In terms of kitchen management, we should systematically integrate core competitiveness, improve management level through standardization, use modern information means to improve market competitiveness, and guide kitchen management with the goal of efficiency.
5. In terms of 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 transfer the best benefits to customers.
6. Strictly implement the "Food Hygiene Law" in terms of food hygiene and safety and fire safety. Do a good job in kitchen hygiene and safety. Strictly implement standardized operating procedures to prevent the occurrence of various accidents, ensure safe production, and keep the alarm bell ringing.
Chef’s 2020 Work Plan Report (3)
In order to provide customers with a variety of high-quality products in a timely manner and ensure that all their needs are met, the kitchen must pay close attention to the quality management of the products. Responsibilities to avoid. In this regard, this plan is formulated:
1. Arrange chef teams according to dishes and products. Each team works under the leadership of the head chef and head chef, and is responsible for their respective cooking varieties and strictly follows product specifications. Processing is carried out to unify the product standards and ensure quality.
2. Each team must obey the leadership and cook according to the recipes, menus, special dishes and pre-ordered dishes. After work, first clean the chopping board and stove, prepare various condiments, and check and filter to prevent debris from being mixed in and affecting the quality of the dishes.
3. Adhere to the first-in, first-out principle for processing raw materials. The collection, stocking, and distribution of raw materials must be careful and meticulous, and the collection of materials must be rationalized to make the best use of materials. Refrigerator instruments should be arranged neatly, raw and cooked should be separated, and should be sorted out every day to prevent food from deteriorating. If spoiled food is found, it is not allowed to be processed and sold, and should be reported to the head chef for handling.
4. Adhere to the principle that the food must not be of good quality, not of sufficient quantity, not of good quality, if the container is unclean, and if the food does not respect religious beliefs. Especially the colorful dishes and Huogong dishes are taken seriously, the flavor characteristics are not changed arbitrarily, and the serving time is strictly in accordance with the order and guest requirements.
5. Strictly control food hygiene
Strictly check the purchase, picking up materials, and cooking to prevent food contamination. Work strictly according to operating procedures, and disinfect knives, chopping boards and other utensils as required.
6. In order to eliminate the problem of substandard dish quality, the chefs will be numbered and signed, and tracking services will be provided to encourage the chefs to work hard to ensure product quality during cooking.
7. According to changes in market demand and customer requirements for dishes, make partial modifications and improvements to the dishes at any time to improve the quality of the dishes and make the color, aroma, taste and shape of the dishes more suitable for people's tastes changes.