Kitchen Monthly Work Summary 1 I officially started working in Bao Yue Hotel in XX+0 1 year. 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, inspection, marketing, how to locate products, rules and regulations and the formulation of 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 XX years is now reported as follows:
First, in the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the operating conditions of restaurant dishes and market customer surveys. 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 kitchen management, we should systematically integrate core competitiveness, improve management level by standardization, improve market competitiveness by modern information means, and guide kitchen management with efficiency as the goal.
Third, in terms of personnel, it is necessary to conduct professional skills assessment, eliminate the fittest, and adopt the method of "please come in and go out" and regular training 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, the four-level control system and the negative control system are adopted, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return the goods if they have problems. Otherwise, everyone should bear the corresponding responsibility.
Five, in the 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
Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety.
Strictly implement standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and alarm bells will ring!
Monthly summary of kitchen work 2 Hello everyone, I am the chef of xx store, and the busy 20** 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 four-fold salary increase a year and fulfill the commitment and responsibility of enterprises to employees and society. Profit is also the only rule for enterprises to survive. 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, 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. This department runs through the safety and economic 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.
I completed the following work in 20** years.
1, successfully took over the job of chef huatian. In April of 20**, I officially took over the work of Huatian Kitchen Department. Because I have a strong personality, I am eager for militarized management, and I hope others can obey me in everything. I am also relatively tidy, so I am still 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.
About 20** My plan 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 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!
Monthly kitchen work summary 3 20xx years have passed, and I will try my best to correct the shortcomings of the past year and make a good new year. In the past year, with the care of the leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, but there are still many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter, because it's all over. I will try my best to do a good job in 20xx, and now I summarize my work in the past year as follows:
1. Training: Every Wednesday is the time for me to train and summarize the gains and losses of the week. Under the guidance of Master Liao, I learned how to train my subordinates, manage every employee well and be serious and responsible for my work.
2. Management: the superior is the role model of the subordinate, and I have always insisted on setting an example, so my team is very United. I am the same to anyone, doing things fairly and openly, putting people first and managing people in many ways. In 20** years, more employees left the kitchen, and in 20xx years, fewer employees left the kitchen than last year, so 20xx years is a relatively stable year.
3. As myself, I am responsible for the management of the kitchen, the operation of the sauce, the quality control of dishes, the control of raw materials, the coordination of the kitchen, and the supervision of water, electricity and sanitation.
4. Equipment replacement: Before June, the old cooking stove used in the kitchen was not powerful and the cooking speed was not fast, which affected the product quality. After many consultations with the leaders of the head office, it was replaced by an energy-saving stove. After the fire came up, the speed and quality of the food were improved, and the gas was much less than before.
5. In terms of operation, the monthly turnover and purchasing situation were recorded:
1) 1 Monthly income: 520249 yuan, incoming goods: 180064 yuan, gross profit margin: 65%.
2) February income: 4 19492 yuan; Purchase: 159280 yuan; Total ratio: 62%.
3) March income: 360,000 yuan, purchase: 1 19284 yuan, gross rate: 66%.
4) April income: 400,437 yuan; Purchase: 65438 yuan +032494 yuan; Total ratio: 66%.
5) Income in May: 3,865,438 yuan+0,993 yuan; Purchase: 65,438 yuan+0,328,888 yuan; Total tax rate: 65%.
6) June income: 450,000 yuan, purchase:170,000 yuan, gross rate: 62%.
7) July income: 430,000 yuan, purchase:160,660 yuan, gross rate: 62%.
8) August income: 465,438 yuan+03,565 yuan; Purchase: 65,438 yuan+036,563 yuan; Total tax rate: 60%.
9) September income: 4 17942 yuan; Purchase: 159578 yuan; Total tax rate: 60%.
10) 10 Monthly income: 390,000 yuan. Purchase: 1 158 15 yuan. Total tax rate: 70%.
11)1Monthly income: 509 1 15 yuan. Purchase: 17580 1 yuan gross profit margin: 65%.
12) 12 monthly income: 770,322 yuan, purchase: 24,535 yuan, gross profit margin: 68%.
6. Due to the increase in raw materials in June, the price of the old menu was low, which led to a decline in gross profit margin. Later, the menu price was adjusted in time, and the gross profit margin rebounded under the control of raw materials.
7. The team didn't do well this year, and some employees didn't do well in gfd. Sometimes we don't follow the relevant standards of our group. Because some logistics personnel are too open-minded, can't communicate, and supervision is not in place.
In a word, 20xx years have passed, starting from today, with new goals and new challenges. In the new year, we will continue to work hard, study hard, sum up hard, and strive for by going up one flight of stairs in the new year.
20xx work plan
20xx years have passed. Looking back on the work plan before the year and all the busy things in this year, the kitchen staff have made painstaking efforts. Qi, Xin and Qi Xin have made concerted efforts and created a series of surprises at the same time, but there are still some shortcomings that we need to sum up and make up. Busy and full 20xx years have passed, and it is a challenging 20xx year to meet us. Looking forward to the new year, I will work hard from the following points:
1. Strengthen the internal training of the kitchen: According to the work summary of last year, when the decoration work of our store is not busy in March, we should pay strict attention to the new employees' work service consciousness for employees with poor work ability and work consciousness. Strengthen job skills training and improve employees' comprehensive ability.
2, product innovation: first of all, we must have a good attitude of being open-minded and eager to learn, go out to learn more, ask more and learn more. Keep abreast of local and foreign market trends, strengthen communication with procurement, and try to innovate the market and raw materials. Strengthen the communication between chefs, learn from each other's strengths and constantly enrich themselves.
3. Quality of dishes: strictly control the quality and quality of raw materials. Pay attention to the safe use of food, carefully study the color, aroma, taste and shape, so that every dish on the guest's table is perfect. Strictly control the collocation, weight and temperature of dishes. Eliminate foreign objects, sundries and spoiled dishes.
4. Communication and coordination between the front office and the back kitchen: strengthen the correct handling of the feedback information from guests every day, and attach importance to and continuously improve the quality of dishes with a good attitude and an open mind. Strictly control the speed and order of serving. Communicate with daily push and special introduction, and strengthen communication with daily meal label arrangement and packaging.
5. Energy-saving: strictly and reasonably use water and electricity every day, and regularly send people to switch on and off various switching devices on time.
6. Safe use of facilities and equipment: strengthen communication with the engineering team and regularly maintain and repair facilities and equipment. Use operating facilities and equipment correctly and safely, and make a comprehensive inspection before coming off work, so as to be foolproof.
7, cost control: rational use of raw materials, make the best use of, good inspection. Strictly prevent spoiled food from flowing into our store and coordinate the use of raw materials by various departments.
8. Off-season marketing plan: For catering and entertainment enterprises, there are ups and downs. In addition, the renovation of our store in March will strengthen the quality of business meals, make innovations, attract employees in our building, and strive for a new year's business meals. After the transformation, the dishes of Le Shi were updated, and the quality of the dishes was strengthened, and the gross rate was by going up one flight of stairs.
9. As always, doing a good job in the "six routine methods" and hygiene work in the kitchen has always been one of the key points of the kitchen, and the kitchen staff has been persistently implementing it.
10, reasonable arrangement of personnel, comprehensive utilization of labor force, in today's increasingly fierce competition, personnel shortage. According to the existing staff in the kitchen, arrange reasonably and adjust the staff's work content in time to improve work efficiency.
In a word, all this is inseparable from the joint efforts of all kitchen staff and the support and cooperation of leaders. Finally, I sum up my personal mentality in one sentence. I will do this job well, do this job well, and get to know my beautiful friends with a normal heart.