As a chef, I am the person in charge of the kitchen of the restaurant, carrying out the work instructions of the general manager of the restaurant, implementing the Food Hygiene Law and the relevant rules and regulations of the hotel, taking charge of the overall management of the kitchen, leading all the kitchen staff to complete the daily production tasks, approving the kitchen procurement plan, and cooperating and coordinating with the floor, purchasing department, warehouse department and finance department. Responsible for product quality, cost, gross profit margin, hygiene and kitchen safety. As a chef, he is an important protagonist in a restaurant. He must know professional skills, be good at management, be proficient in the overall work of the restaurant kitchen, and be clear about his responsibilities. Chefs earn money by hand, not by mouth. It is only a temporary benefit to rely on mouth, and technology is the long-term benefit.
To be a qualified chef, you must do the following work;
First, draw up a good menu.
The names of dishes should be easy to understand, and try to avoid the names of dishes like "one book is profitable" and "rich" that guests can't guess. If some dishes must use implied names, they must be followed by ingredients and cooking methods so that guests can understand the dishes. Draw up the menu according to the restaurant's grade and business objectives. High-end luxury restaurants target high-level guests, who spend a lot of money. The variety of dishes should be based on rare delicacies and high-grade seafood, such as swallows, abalone and wings. Mid-range restaurants target middle-class customers. The dishes should be mainly mid-range seafood and poultry, and the price of vegetables is moderate. The target of mass restaurant management is ordinary people with low consumption, and the dishes should be mainly livestock and poultry and fresh fish. The price of vegetables should be cheap and the food should be affordable. If high-end luxury restaurants operate ordinary dishes, guests will think that the grade is too low; No one will care if this public restaurant serves rare delicacies. Therefore, the proposed menu must be consistent with the restaurant's grade and business objectives, otherwise, it will lead to business failure.
Second, do a good job in cost table and cost accounting.
It is to make a detailed list of the materials and dosage of each dish and calculate the cost and gross profit of each dish, so that there is a unified standard for side dishes and the weight of products will be well controlled, which will bring more accurate figures to cost accounting.
The cost and gross profit of the kitchen are mainly controlled by the chef. The chef should work with the financial department to do a good job in the kitchen at the end of the month and accounting. Doing a good job in cost accounting is the fundamental measure to ensure the profitability of restaurants and safeguard the interests of consumers. The requirements for cost accounting are:
1, the chef must know the market price of raw materials, master the net price rate of various raw materials, be familiar with the materials and dosage of various dishes, calculate the selling price of dishes according to the specified gross profit margin, and flexibly handle the relationship between cost and gross profit margin in combination with the actual situation. There is no need to require every dish to have a specified gross profit margin. Some promotional dishes, urgent dishes and special dishes can reduce the gross profit margin and even sell at a loss. It is not necessarily that the lower the cost, the higher the gross profit margin and the greater the profit. If there is no business or the business is too bad, even if the cost is lower and the gross profit margin is higher, it will still be unprofitable or even lose money. If the business personality is good, even if the cost is higher and the gross profit margin is lower, you can still make money, but the profit is still big.
2, do a good job of inventory, inventory must be comprehensive and accurate. Inventory once or twice a month to make the results of cost and gross profit margin accurate.
Third, reasonable arrangement of personnel.
We should make a reasonable division of labor according to everyone's specialties and hobbies, arrange them in suitable jobs, give full play to everyone's role and do the work better.
Fourth, product quality.
Quality is life. If the quality of the restaurant is not good, it will not create benefits for the restaurant. Therefore, products are the life of restaurants. To grasp the quality of products, we must do a good job in five aspects;
1. Purchasing To ensure the quality of incoming goods, the purchased raw materials must be fresh, high-quality and meet the requirements of dish selection.
2, the kitchen is not subject to and does not use raw materials that do not meet the requirements of the dishes.
3, raw material processing knife, temperature, seasoning must be carried out in accordance with the requirements of the dishes.
4. The main ingredients, ingredients and seasonings must be scientifically and reasonably matched in color and taste.
5. The shape of the tray is beautiful.
Five, strengthen the management of raw materials
The management of kitchen raw materials is a very important job. The quality of raw material management is related to the cost and product quality. The purpose of raw material management is to ensure product quality, reduce losses and improve restaurant profits.
Summary of Hotel Chef's Year-end Personal Work (2) I officially went to work in X Hotel in 20xx. It was the most tense period of hotel preparation. Everything in the kitchen of the catering department is blank, such as how to purchase equipment, how to collect enough raw materials, how to check, market promotion and product positioning, 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.
Xx Hotel started trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes according to the requirements of the guests, making the dishes more suitable for the market.
Since the trial operation, the reception targets include group meetings, wedding banquets, banquet receptions of various specifications, and zero-point guests. Income reached more than xx 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 determination to change hard, the promotion of product image ushered in a new year. The 20xx annual report is 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!
Summary of Hotel Chef's Year-end Personal Work (3) I am the xx Chef in the Food and Beverage Department. With the celebration of Christmas and the coming of New Year's Day, the bell of 20xx is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 20xx, 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 strictly manage 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 dishes 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, Heyuan Restaurant provides seasonal food saving in spring, summer, autumn and winter, as well as some special dishes and innovative dishes according to the characteristics of seasonal raw material supply. For example, in view of the fact that 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, we have carefully developed and used ordinary raw materials to make excellent, fragrant, delicious and fashionable low-priced dishes. For example, the monthly sales of stone pots, fungus and cabbage have repeatedly reached the top.
Coffee shops are also aimed at the price increase of various raw materials in the market, using bananas left over from buffets as popular banana bags, and so on. There are also staff meals to provide services for employees, and many healthy foods with meat and vegetables are also introduced when raw materials in the market are rising.
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 greatest 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 your own point of view, you should strictly lay a good foundation of knife work, so that you can make greater progress in cooking in the future. You can let employees eat delicious cocoa rice every day, so that employees will feel at home. 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 also modify the standard menu of buffet and table meal 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 Heyuan Restaurant next year to ensure that it reflects the business characteristics of constantly absorbing many new elements in today's catering industry, thus forming our unique catering brand in Guanzhong New Garden and ensuring that repeat customers can taste new flavors of food every time.
Verb (abbreviation for verb) cost
Under the condition of ensuring product quality, reducing costs and benefiting customers is always our important goal. As a chef, I also summed up some new ways to reduce costs. For example, if you often go to the market for inquiry, you can make a more accurate price list of raw materials. Every inquiry brings back a lot of raw materials to reduce costs, keep abreast of 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 set dishes to reduce costs; Let every chef know the unit price of raw materials he uses, and estimate the value of raw materials every day, so that the cost control will be implemented on every chef. As soon as the monthly cost rate comes out, they will be informed whether it is high or low every month, so that all kitchen chefs can care about the cost and maximize the benefits.
Gain and loss of intransitive verbs
In the past year, I managed the chefs and chefs in three kitchens at the same time. In the case of multiple meals from X to X, due to the shortage of staff in our three chefs, we all worked overtime during this period and successfully completed the major reception tasks again and again with our own hard work and sweat. Thanks to our unremitting efforts and the brand of Garden Restaurant, it has been recognized by school leaders, garden leaders and customers. In addition, two employees in our kitchen were lucky enough to have the opportunity to go out and study senior nutrition caterers this year, and obtained certificates issued by the Ministry of Labor and Social Security, which laid a solid foundation for our future nutrition catering.
To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; Good results have been achieved in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings, such as our most concerned operating income. We need to develop more good and cheap food to attract customers and maximize annual income, so as to increase income for the park. From this perspective, I deeply feel the challenge and innovation of shouldering the work. 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 20xx. At the same time, we should improve our working ideas, investigate new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in 20xx. At the same time, I believe that with the guidance and help of leaders and everyone, our team will be able to seize the opportunity, meet the challenge and move towards fruitful 20xx!
Summary of Hotel Chef's Year-end Personal Work (IV) Time flies, the sun and the moon fly, and the year 20xx is coming to an end. With the festive and harmonious atmosphere, the bell of the year 20xx is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 20xx, with the care and guidance of the leaders and the support of my colleagues, as a chef and head chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading the canteen staff, persisting in putting the overall situation first, obeying organizational arrangements, doing a good job in canteen management with my own practical actions, ensuring normal work, and providing exquisite and delicious dishes and quality services for the leaders and staff. We increase the color and variety of meals, so that the main and non-staple foods can be reasonably matched, reducing losses and saving costs. The concept of warm service, serving xx wholeheartedly. In 20xx, the canteen * * * received foreign meals for xx times, and * * * counted xx times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:
I. Work:
I am now the supervisor and chef of the canteen. Under the guidance of the leader, I brainstormed and worked out a more reasonable one. First of all, in the case of saving money, eat well and don't waste, and constantly improve your cooking skills technically. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.
Second, management:
First of all, we should regularly train and guide the kitchen staff to prevent major mistakes in operation, such as. Strengthen the quality of employees according to their actual situation, provide targeted cooking training for operators, and often encourage them to take their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to gfd, observe kitchen and labor discipline, and never be absent from work, late or leave early; Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality:
The quality of dishes is the core of making the canteen fresh and affordable. As a chef, I strictly control the quality to ensure that it is fresh, non-perishable and non-perishable. It is also necessary to ensure that employees' meals are hygienic and delicious, prevent food poisoning, and refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.
Fourth, 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 well. According to the regulations, every employee must be responsible for his own sanitary area and disinfect the operating room every two days.
I hope that leaders and colleagues will check it irregularly; And put forward valuable and correct. 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 warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.
Verb (short for verb) cost:
Reducing consumption and saving cost is always one of our important goals under the condition of ensuring no overspending, waste and food quality. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out" and put raw materials with long inventory time into use as soon as possible; Develop cost-free dishes and reduce costs.
To sum up, in this year, through the team's Qi Xin cooperation, 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. Please supervise and correct me. I also think my work is challenging and innovative.
After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistant to find out the shortcomings in the future work and maintain a good tradition. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and make more exquisite and delicious dishes.
On the basis of 20xx, we will continue to strengthen management, quality and hygiene monitoring and cost control, and at the same time improve our working ideas, study new dishes and accelerate the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe that our team will be able to move towards 20xx with joyful harvest.
I am convinced that under your leadership, with the unremitting efforts of all staff, and in line with the spirit of enterprise, enterprise purpose and enterprise goal, Zijin will certainly develop better and better.