Personal Kitchen Work Summary (1)
The busy semester is coming to an end. As a kitchen worker, in order to improve the quality of my work, I hereby summarize this work as follows:
First, do things seriously and be honest.
Kitchen work seems to be a simple job, especially for a handyman like me. I don't think so about what seems like washing and cutting, because everything in the kitchen, whether it's a chef or a handyman, is related to the safety and health of the children in the whole park. Although it is small, it has a great relationship, so I am very devoted to work every day. No matter how cold it is at the beginning of the semester and how hot it is at the end of the semester, I always consciously overcome the difficulties, do my job conscientiously in strict accordance with the kindergarten kitchen work regulations, and never despise these washing things. Perhaps, in some people's eyes, my work is insignificant, but I think, since the kindergarten leaders believe me and give me this job opportunity, I will be worthy of the kindergarten, the parents and the children, be an honest and trustworthy person, do my job well, satisfy the parents and reassure the leaders!
Second, be diligent, regardless of gains and losses.
As we all know, kitchen work is not like being a teacher, which requires high academic qualifications, eloquence and professional skills. Kitchen work is mainly meticulous and earnest. I think we should be willing to make efforts and have dedication. I think, although my education level is not high, I still have some strength. Therefore, at work, I never pick and choose. I not only obey the arrangement of the team leader, but also take the initiative to solve problems for the team leader. When I am with my colleagues, I always leave the heavy work to myself and the convenience to others as much as possible. This issue was delayed for a week because of illness. I'm afraid of causing trouble to everyone. When my condition improved, I returned to work regardless of my health and devoted myself to my work. I often feel that human strength is not lost like other things. As long as they work hard, they will be exhausted. Therefore, no matter who needs help in kindergarten, as long as I can do it, I will not refuse. I think kindergarten is my business, no matter who does it, it is for the collective.
Third, find the trick of clever efforts.
I have worked in a kindergarten for several years. Although my work is hard, it is not without rules to follow. I often think about how to do less repetitive links and how to do more things quickly and well, which not only saves time and improves efficiency, but also ensures the quality of work. I think, as long as you are willing to use your brains and find tips, you will certainly be able to do your work well and have fun. Now, my job is getting easier and easier, and I like it more and more.
At the end of the semester, I can finish the task smoothly. Thanks to the concern of the leaders and the help of my colleagues, I will work harder in the future to repay everyone's concern for me!
Five Summaries of Personal Kitchen Work (2)
In 20__, he took over the management of the company canteen, mainly providing catering services for company leaders and colleagues.
As a canteen, it is naturally inseparable from diet. Eating 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 managers, we should pay more attention to the diet of employees and leaders to ensure the physical and mental health of each colleague.
After 20 years of hard work, a new year has come. Looking back on the past year, I feel a lot. As a chef, I have always been strict with myself, seriously obeying the arrangement of the leader, insisting on putting the overall situation first, and successfully ending my work for one year with the support of the leader. In order to better complete my work in the new year, I summarized the work of the previous year. The work of the canteen involves some specific problems such as eating and drinking, and is considered as a "thankless job". In this case, I don't regret it. Although I have done a lot of work and can't be recognized by everyone, I try my best to do all kinds of services. Strengthen all aspects of management, constantly create good service conditions for everyone, and lay a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing modes, changing service attitudes and improving service quality. I always adhere to the people-oriented service concept, adopt various service methods, provide convenience for everyone as much as possible, and make eating in the canteen feel at home. The tasks undertaken by the canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the vital interests of employees. So, I am the head of the office.
Under the strong leadership, adhere to internal unity and cooperation and improve service quality. Especially since the beginning of this year, the dining hall has a large number of people, few people and a heavy workload. In order not to affect the normal work operation, I can obey the arrangement of the leader and go all out to do the canteen work regardless of the conditions.
In dining, I didn't stop at the general level of letting everyone have enough to eat, but worked hard on service attitude and food quality in strict accordance with the requirements of company leaders. At present, the canteen basically maintains the supply of three dishes and one porridge at noon every day, eats steamed stuffed buns and noodles once a week, and can also provide jiaozi when conditions permit.
At work, I work as a canteen chef, strictly abide by the canteen hygiene system in cooking, and conscientiously implement the "May 4th" hygiene system. Lead by example, strictly implement the Food Hygiene Law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners.
The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility.
Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.
In the past year, I worked hard to learn cultural, professional and technical knowledge. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work.
At work, take good care of collective property, improve collective and personal hygiene and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene.
Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate.
In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
In my work, I am diligent and conscientious, hard-working and actively performing my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
In order to foster strengths and avoid weaknesses, and create more and better benefits, we have the following plans for the next step: 1. Always explore food laws, grasp market information, constantly improve food procurement methods, collect, modify and innovate various formulas, strengthen cost control and scientifically predict raw material consumption.
Second, elaborate the ordering plan of restaurant materials, prepare dishes reasonably according to the season, use your brains, find ways to change patterns, and constantly improve the quality of restaurant dishes to meet various needs. Third, do a good job in all aspects of food hygiene and food processing to ensure food hygiene and prevent food poisoning.
Of course, although we have made some achievements this year, there is still a big gap between the requirements of company leaders and the expectations of cadres and workers. Especially in the new situation of rapid development of the company, my work rhythm is not big enough. These all need to be continuously improved in the future.
Future work plan:
First, we should further understand the importance and necessity of doing a good job in life service. Adhere to the people-oriented principle and care about everyone's eating habits. Therefore, I want to deepen and improve my ideological understanding, turn my ideological understanding into concrete actions, do everything possible to create good conditions, further run the canteen to facilitate everyone to eat, and make my due contribution to the sustainable development of the company.
Second, we must constantly strengthen management and do a good job in service quality. The next step is to focus on one center, highlight the principle of "two acts" and realize three transformations. Focusing on one center is to closely focus on the company's work objectives, closely combine catering services with the overall development of the company, stabilize people's hearts with high-quality services, and win people's hearts with satisfactory services, so as to achieve the purpose of rallying strength and promoting development. Highlighting the principle of "two acts" means trying to serve everyone and do practical things for everyone. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, test my work with everyone's satisfaction as the standard, and constantly promote all kinds of work, by going up one flight of stairs.
The third is to be actively responsible and do a good job in food safety and hygiene. Therefore, I must conscientiously implement the "Management Measures for Company Canteen", take strengthening the management of food hygiene and various comprehensive services as the top priority, put it on the important agenda, take responsibility on myself, pay close attention to reality and achieve results.
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. 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, the canteen should further improve the construction of software and hardware, control food procurement and loss of goods, and ensure that cheap and safe food can be eaten. 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, in the future, while doing a good job, we should strengthen our study, pay attention to practice and strive to improve our working ability and level. We also hope that leaders and colleagues will criticize and correct any imperfections in our work.
Personal Kitchen Work Summary (3)
20__ years will soon pass. Looking back on the work plan years ago and the busy work in this year, the kitchen staff made painstaking efforts. Everybody Qi Xin works together and works hard. While completing the plan, they also created surprises, but there are still shortcomings that we need to sum up and make up.
I. Summary of Work in 20 1x:
1. Strengthen the training of the kitchen. According to the work summary of last year, the kitchen staff have poor working ability and weak working consciousness. It is necessary to strictly grasp the work service consciousness of new employees, strengthen their work skills and enhance their comprehensive ability.
2. Strengthen communication and coordination between the front and back offices to improve customer service. Open the kitchen and the front desk coordination meeting regularly, enhance the team consciousness and service consciousness of the Champs Elysé es staff, find and solve the shortcomings in their work, help each other and jointly promote the brand of the restaurant.
3. Reasonable arrangement of personnel and comprehensive utilization of labor force. In today's increasingly fierce competition and shortage of staff, we should make reasonable arrangements according to the existing staff in the kitchen, adjust the work content of employees in time and improve work efficiency.
4. Further standardize and clarify the kitchen reward and assessment system. In order to improve the work efficiency of kitchen staff, enhance the team's combat effectiveness and cohesion, improve the overall level and quality of employees, and cultivate employees' positive work attitude, the reward and assessment scheme for employees has been further refined.
5. As always, do a good job in the "five normal methods" and hygiene work in the kitchen. Kitchen hygiene and hygiene work has always been one of the key points of kitchen work, and kitchen staff have been persistently implementing it. In the hotel's star self-examination, it was praised by the hotel leaders, and it was also rated as the "five-routine method" demonstration kitchen of the western food department.
6. Reflect the restaurant brand and highlight personalized service. In the service on weekdays, the front and back offices cooperate with each other, and there is no lack of personalized service and special treatment for special guests. There are nutritious meals for pregnant women over two months, as well as personalized dishes for frequent customers who like food for a long time.
7. Adhere to the coordination of the kitchen. Strictly control the quality of products, ensure that any finished or semi-finished products in this kitchen meet the standards, and improve the service and quality of the department.
8. Successfully complete the mooncake sales task. Qi Xin and Qi Xin, the kitchen staff of the annual moon cake sales work, work together to focus on the sales work. Although the sales ability of the kitchen staff is weak, after more than two months' efforts, the task was successfully completed.
9. Various festivals have colorful food activities. From the Chinese-western mix-and-match package to the classic buffet bar, from the warm Mother's Day package to the Christmas dinner, it brings guests not only delicious food, but also surprise and satisfaction.
10. Create excellent western food with Nanyuan characteristics. The kitchen has been innovated and developed, and many western-style dishes that are deeply loved by guests have been developed. In the province's cooking skills competition, won a number of gold medals and special prizes, winning honor for the hotel.
These are inseparable from the joint efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but we should think more about our shortcomings. In today's fierce competition, how to create more achievements tomorrow requires our joint efforts. In the new year, we will face difficulties together, challenge the future together and create a better tomorrow.
Personal Kitchen Work Summary (4)
In the first half of the year, under the leadership of the group company and the supervision and guidance of all departments, and with the solidarity and cooperation of all employees, the branch made joint efforts and achieved certain results, and the overall operating situation improved compared with the same period last year. In the first half of this year, the profit was 3.7 million, and the comprehensive gross profit for half a year was 55%. The following work is summarized:
First, management: people-oriented. Be good at finding out the internal deficiencies and combining with the actual situation of employees, strengthen the training of employees' cooking ethics and cooking skills, actively respond to the company's call, reduce staff and increase efficiency, and reduce the comprehensive establishment from 68 to 60. Let employees get more benefits, thus improving the enthusiasm of employees. On the contrary, employees work harder. More responsible. All departments help each other, always obey the chef's instructions, and go wherever they need help. Let each employee regard their work as their own enterprise, and regularly evaluate, post and publicize the workload and sense of responsibility of each department every month. Based on the principles of fairness, justice and openness, the more employees pay, the more they gain.
Second, the cost: in the first half of this year, the cost mainly achieved the following two points.
First, the control of raw materials:
1, stock goods should be used up before entering, and goods should be used first to avoid deterioration and expiration.
2. Under the condition of not affecting the taste of the dishes, reduce the oil consumption, make the dishes more refreshing and reduce the cost.
3. Make full use of raw materials. On the basis of developing dishes, all departments of leftover materials complement each other and use each other.
Second, energy: there is no running water, the fan is turned on regularly, and when the work is not busy, the processing time is concentrated to save energy as much as possible.
Compared with the same period of last year, gas saved 20,000 yuan, electricity saved 20,000 yuan, water saved 3,000 yuan, and business income increased1500,000.
Three. Safety: Strictly implement the Food Safety Law and the Fire Protection Law, do a good job in food hygiene and safety, do a good job in accounting for all aspects of food processing, correctly use and register food additives, prohibit the use of three-no-products and expired foods, and do not use any food additives other than those stipulated by the company. Adhere to the separation of raw and cooked refrigerators and affix a film. It is clearly stated on the label that it is approved by the relevant administrative department under special circumstances. Adhering to the company's principles, the self-inspection team, led by the chef, manager and department leaders, checks and follows up the kitchen food hygiene, fire protection and employee gfd every day. Reward and punish departments and individuals who do well and do badly. Linked with monthly assessment, posting, publicity and floating. Strengthen the training and related education of employees' production and personal safety, and guide them correctly; In terms of fire fighting, we regularly train and hire professionals to explain and practice, so that employees can do a good job in fire fighting for everyone.
Fourth, dishes: dishes are the vitality of the enterprise. Thanks to the company's concern and personal training, I went out for inspection many times, which made me know more about the dishes and improved myself. Always adhere to the principle that dishes are like personality and instill in employees that they should do every dish well. As chefs, they should strictly control the quality of dishes, regularly train all employees, and provide separate training and guidance to poor departments and individuals. Always set an example, cook in person every day to drive employees and improve their sense of responsibility for products. New dishes are introduced regularly every month to stabilize customers, attract more customers and improve more benefits. The kitchen listened carefully to the opinions of the front office and the customers' return visits. Summarize the daily production problems, improve the deficiencies in time in the daily meeting, and promote the stability and palatability of dishes. Strictly implement the company's meal return system and procedures, minimize unnecessary meal return, and make guests happy and satisfied.
Based on the work in the first half of the year, the work plan for the second half of the year is as follows:
A, maintain a high degree of consistency with the group company, cooperate with the front office manager to do a good job in management.
Second, try to lead your team to work hard on the dishes. It is said that there is no eternal feature, only constant innovation, efforts to attract new customers with old dishes, and attract repeat customers with new dishes.
Strengthen the supervision and management of food hygiene and safety, strengthen the management of five specialties of food additives, strengthen the departmental responsibility system, further improve the employees' awareness of saving, and strive to create better economic benefits in the second half of the year.
Personal Kitchen Work Summary (5)
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 harmonious, 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 worked out the feeding standard and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standard to ensure the stability of color, fragrance 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, thus achieving efficiency.
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 delicious and cheap food to attract customers and increase annual income to a certain extent, so as to achieve the 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 _ _ _, and at the same time improve our working ideas, inspect new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in _ _ _.
The Shanghai World Expo will bring us another development opportunity. At the same time, the increasing number of restaurants and restaurants around also makes the competition of catering industry in _ _ 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 fruitful _ _!
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