Times are changing rapidly, so it is difficult for us to write a work plan. Only by making a complete work plan can our work efficiency be improved. The following are three sample essays of "Chef's Work Plan General Edition" that I share with you for your reference. You are welcome to read them.

? General version of chef's work plan model

? Time flies, the first half of 20xx has ended and the second half has arrived. Looking back on the past six months, I am deeply touched. I am very grateful to xx Catering Management Company for giving me another cooperation opportunity full of self-challenge and charming prospects. This is a good working platform for me, bringing out a group of high-tech and high-quality chefs, which is the embodiment of my working ability. Only by working hard and producing good benefits can I repay the trust of the company leaders. The following is a brief overview of my ideas and arrangements for the upcoming work in the second half of the year in two parts:

? First of all, about shops and companies.

? 1, in line with the company's annual plan, in order to meet our peak season next year, we will make all preparations for the listing of xx at the end of xx and train the chef team.

? 2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.

? 3. Through professional training and management, we can reasonably reserve the technical strength of our chefs and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of catering industry, so as to achieve continuous convergence, constantly develop new products, meet market demand, and create greater development space and profits for enterprises.

? 4. Check the food quality of each store and central kitchen at least once a month 12 times, and report the inspection work to the company leaders every week.

? 5. Actively collect opinions and information from grassroots stores and make corresponding adjustments in time.

? 6. Prepare the special dishes reserved in the first half of xx market, and add corresponding new varieties according to the trend of 20xx.

? Second, about xx store

? After being closed for half a year, the xx store will reopen on xx, 23065438+2009. In view of the special situation of xx Road, according to the decision of the company leaders, the products operated by this store will be different from other branches. We will give priority to XXXXXXXXXX- three pieces, supplemented by the original dishes sold well in other stores, to attract new customers with the original dishes and retain old customers with the new dishes. In the afternoon, the business of some stores in the market is very weak, but due to the special geographical location of changshou road, we will cooperate with the operation department to make the afternoon market well, for example, we will launch simple, quick and rich packages to deliver meals to the employees of the company upstairs. As the core department of the whole restaurant, the kitchen is arranged as follows:

? 65438+

? 2.20xx At the end of xx, the salary of the staff outside the kitchen should be as consistent as possible with the company's existing A-level kitchen staff.

? 3. After the menu is confirmed, complete the standardization and standardization of all the dishes in the menu, and conduct comprehensive and systematic training on the knowledge of dishes for the kitchen cough and scar roast service personnel!

? 4. Understand the market prices of raw materials and seasonings, and work out the market prices of individual dishes according to the requirements of gross profit accounting.

? 5, for xxx store, try to cook dishes every month, and finally choose three or so successful dishes to replace. Replace the standardized materials of dishes in the early stage and do a good job in training.

? 6. Get ready before lobster goes on the market at the beginning of 6.xx. The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.

? General version of chef's work plan model

? Regulations on rewards and punishments for kitchen employees

? Employees who have the following performances shall be rewarded:

? 1. Excellent completion of sales plan or task.

? Second, the rationalization proposal was adopted by the hotel and achieved results.

? Three, maintain financial discipline, resist bad style, outstanding deeds.

? Four, superb technology, praised by customers or won prizes in the competition.

? Five, caught on the spot or exposed to touch, take, steal, steal goods, sales or other valuable documents, the situation is true.

? Six, always loyal to their duties, honest, refused to accept bribes, abuse of power for personal gain, outstanding deeds.

? Seven, the use of spare time to repair the old and waste, for the hotel to save money, with outstanding contributions.

? Eight, other acts worthy of reward. The relevant departments shall give appropriate rewards according to the situation.

? One of the following acts shall be given administrative punishment or fine.

? First, fighting in the store, causing serious impact on medical expenses, holiday wages, damage to public property by the parties according to the price compensation. At the same time, depending on the seriousness of the case, administrative fines shall be imposed.

? Two, because of work mistakes caused by fire, fire, theft, theft, fraud or other accidents, in addition to all the losses borne by the parties, but also depending on the seriousness of different degrees of punishment.

? 3. Employees who take goods in the store without paying or deliberately paying less, in addition to the attitude of admitting mistakes and the quantity of goods, have to pay the balance and be fined twice.

? Four, production personnel on duty because of their own business and other personnel on duty privately agreed, unauthorized exchange, to exchange the impact of food speed and product quality as absenteeism, and impose a fine of yuan.

? 5. Those who don't wear work clothes (hats) during working hours or who are untidy or violate health management regulations during post operation will be fined.

? Six, the production personnel do not cook according to the requirements of the quality standards of dishes, and the products are shoddy, which affects the quality of products. In addition to compensating for the loss according to the price, the reputation of the hotel should also be fined according to the same number of dishes or times.

? Seven, deliberately mixing spices, resulting in waste, deliberately consuming raw materials affecting the hotel's gross profit level and product quality. Severe administrative sanctions and fines should be given.

? 8. The producer directly serves and cooks food to friends, relatives, acquaintances and other customers without the waiter passing the food, and the amount is fined RMB without authorization.

? Nine, side dishes are not listed in the menu, and low-priced dishes are replaced by actual high-priced dishes. If the menu does not match the actual situation, you will be fined twice the cooking price.

? Ten, production personnel privately set up a "small stove", dig the corner of the hotel, fined yuan.

? First, employees enter the kitchen. Stealing food in the cold dish room will be fined RMB, and the producer will be present, and those who fail to stop will be fined.

? 2. Employees should attend various meetings organized by the hotel. If there is something urgent, you must ask for leave from the convener. If they don't ask for leave, they will be fined RMB.

? The above regulations are implemented by chefs and supervisors, and the amount of fines is used by various departments for rewards. If it is found that each department fails to honor the punishment, the person in charge of each department will be fined RMB.

? Attached is a catering marketing plan.

? Restaurant marketing is a series of planned and organized activities carried out by restaurant operators to meet customer needs and achieve business objectives, and it is a complete process. Marketing is the coordinator of restaurant interests and public interests. We should rely on a whole set of marketing activities, constantly track the changes of customers' needs and requirements, adjust the overall business activities of the restaurant in time, strive to meet customers' needs, gain customers' trust, and achieve the restaurant's business objectives through customer satisfaction. Realize the consistency of public interests and restaurant interests.

? Restaurant marketing special marketing activities have the influence of intangible products (such as service and restaurant atmosphere) and tangible products (such as restaurant facilities and dishes), and must be truly and credibly conveyed to the public through advertising. Moreover, influenced by seasons, different days of the week and different business hours every day, it must be realized through market discounts, creative pricing and promotion. Furthermore, due to the inconsistency and uncontrollability of product quality, it is necessary to train and motivate restaurant employees (including chefs) to standardize products, and at the same time measure customers' satisfaction with products through inspection system, so as to reduce product inconsistency and quality instability and complete promotional activities.

? As for the marketing plan, I think it must be made through marketing analysis, planning, organization, implementation and control.

? To sum up, the marketing plan can only be planned for the kitchen product production plan for the time being.

? (1), Management of Cuisine

? (1), Hunan cuisine:

? A traditional product of Hunan cuisine (improved variety, widely known variety that people often contact and know).

? B brand products of Hunan cuisine (varieties that won prizes in cooking competitions and won awards from the Ministry and the province).

? C, popular products of Hunan cuisine. A popular Hunan cuisine.

? Hunan flavor seafood cooking products.

? Hunan cuisine stew.

? ② Cantonese cuisine:

? A, high, medium and low-grade products of Cantonese cuisine.

? B. roasted and braised products of cantonese cuisine.

? C, abalone wing products of Cantonese cuisine.

? Cantonese seafood products.

? General version of chef's work plan model

? Looking back on this month, with the guidance of leaders and the support of colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading many employees, and providing customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the company, we are diligent and conscientious. The specific work for more than one month is summarized as follows:

? I. Operational aspects

? Under the guidance of the leader, I brainstormed and worked out a more reasonable business plan. According to consumers' psychology, we have introduced some green food and nutritious food.

? Second, management.

? People-oriented, I strengthen quality education in combination with the actual situation of employees, 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 started thinking about new dishes by themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

? Third, quality.

? The quality of dishes is the core competitiveness of our survival and development. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma 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.

? 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. 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.

? V. Costs

? Under the condition of ensuring the quality of dishes, 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, 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, so as to maximize the benefits.

? To sum up, I have made some progress in kitchen management through the team's Qi Xin cooperation; Great progress has been made in food innovation, food quality, cost control and staff quality improvement. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more delicious food with good quality and low price to attract customers and maximize the turnover income, so as to achieve the good effect of turning crisis into opportunity. From this point of view, 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.

? On this basis, I will continue to strengthen management, quality and hygiene monitoring and cost control, at the same time, improve working ideas, inspect new dishes, speed up food innovation, and strive to create better economic and social benefits next month.

? The competition between restaurants and restaurants in the surrounding areas has become 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 a fruitful and fiery X month!