Monthly work summary and plan of kitchen staff 1
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 with high standards and strict requirements, United and led many employees, and provided 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:
1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan.
According to consumers' psychology, we have introduced some green food and nutritious food.
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 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.
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.
Such as: grasp the inventory situation and resolutely implement it? First in first out? In principle, 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, through the joint efforts of the team, I have made some progress in kitchen management; 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 surrounding restaurants is becoming more and more fierce, 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 July!
Monthly Work Summary and Plan II for Kitchen Staff
Different from the year of 20xx, the year of 20xz is a year full of opportunities and challenges for catering enterprises that have gone through big waves.
If restaurants want to adapt to the market in time, they should first start from the kitchen.
Happy new year to you all! Looking back on my work in 20xx, with the help of leaders and the support of colleagues, as a chef, I set an example, with high standards and strict requirements, and led the kitchen staff on the 234th floor to make exquisite dishes and excellent services for customers. For the economic benefit of the kitchen and the social benefit of the hotel, we are selfless, diligent and conscientious.
1-May I was in charge of the kitchen work on the second floor, and later I took over the kitchen work on the fourth floor, knowing that it was a great responsibility, but with the support of General Manager Zhang and Master Zhu and the efforts of my colleagues, I lived up to expectations and repaid the trust of the hotel with the best results.
The work of the past year is summarized as follows:
1, food quality
Food quality: Food quality is the key competitiveness of the kitchen.
I strictly control the quality, and I have formulated strict material standards and production processes for each dish. I will be very standard when cooking, and the color, fragrance, taste and shape of every dish are very stable. We also constantly listen to the opinions of the front office staff and the feedback from the guests, sum up the problems in daily production and improve them in daily meetings.
Under the leadership of Master Zhu and the cooperation of kitchen colleagues, the standard menu of large-scale banquet was formulated, which effectively ensured the stability of the quality of large-scale banquet dishes.
Jiuqu home cooking on the third floor caters to the market in full accordance with the characteristics of economy, material benefit, large quantity and homeliness.
The special person is responsible for the implementation of special dishes, and the dishes are distributed to people, and the responsibility is assigned to people, which increases the sense of responsibility of employees.
The quality of the dishes in the state banquet kitchen on the fourth floor is strictly in accordance with the high-end route and fashion frontier. The dishes in the state banquet restaurant on the fourth floor are considered in terms of color, fragrance, taste, shape, gas, quality, elegance, nutrition and hygiene, so as to ensure that the dishes in the state banquet restaurant on the fourth floor are a business card of Hongrun Huaxia.
During the large banquet, I will personally monitor the whole process to ensure that every link is not wrong.
At the same time, the big table guaranteed dishes are distributed to people, and the person in charge is responsible from raw material processing to the end.
2. Cost control
Cost control: under the premise of ensuring the quality of dishes, reduce costs and benefit customers.
I also summed up a set of methods to reduce costs.
Such as: inventory status, firmly adhere to the principle of "first in first out" and sell raw materials with long inventory as soon as possible. Zero? Inventory closure; Research and manufacture cost-free dishes, and make the remaining waste raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials, learn to estimate the cost of raw materials, control the cost to every employee, and let all kitchen employees develop a sense of saving, so as to maximize benefits.
Step 3 manage
Management: People-oriented, I give targeted cooking training to employees every day, and often encourage employees to take their work as a career, so as to improve the overall quality of employees, such as paying attention to gfd and respecting kitchen rules and regulations.
Listen to the opinions of the front desk and guests and the quality inspection department every day, take them out in the kitchen meeting every day, resolutely implement the hotel rules and regulations, and do not be selfish.
In April, the hotel gave me an opportunity to study in Beijing. Through this study, I realized that I still have a gap with my domestic well-known hotel catering counterparts in management. In my future work, I will learn more advanced management experience and excellent dishes from well-known international and domestic hotel enterprises to improve my management level and cooking skills.
4. Food innovation
In terms of dish innovation, brainstorm and gather everyone's strength, and the master class will produce at least two new dishes each month.
Personally, I will do a good job in supporting the innovative work platform of new dishes, so that employees can fully display themselves, thus providing the hotel with the source of food competition.
At the same time, there are many excellent dishes, such as; Hongrun's signature chicken, hairy paper biscuits, radish cake, German garlic shrimp, crab fried noodles and so on. , won the praise of many guests.
5. Hygiene
Health: In strict accordance with the food hygiene and safety law, do a good job in food hygiene and safety, and do a good job in all aspects of food processing.
According to the regulations, divide each employee's own sanitary area, leaving no sanitary corner.
It is stipulated that food raw materials should be stored separately, raw and cooked separately, and meat and vegetables separately.
Do every detail of the work, so as to effectively prevent the occurrence of customer food poisoning incidents and avoid unnecessary accidents.
6. Safety
Security; There were no food poisoning incidents, potential safety hazards and major industrial accidents throughout the year.
In terms of fire fighting knowledge, everyone will recite and use fire fighting equipment.
Understand four abilities, three skills, three functions, alarm procedures, the numerical values of the location, quantity and direction of evacuation passages in hotels and work areas, and the types of fire extinguishers in hotels.
Thanks to the trust and strong support of General Manager Zhang and Master Zhu, my kitchen work on 20 14 came to a successful conclusion.
To sum up, in this year, the continuous efforts of the kitchen team have made good achievements in food innovation, food quality, cost control, staff quality, food safety and so on.
I also deeply feel that my work is challenging and innovative.