Chef's self-evaluation: With the company's sixth birthday, xx years will soon pass. This year is an extraordinary year for our East Road Foundation. From the beginning, the company gradually matured and grew. Not only ushered in our new store "home". At the same time, it is also an ideal year for the whole company to complete the annual operating income and profit index of the kitchen.
Xx year is coming to an end, and we are greeted with a new year and a new atmosphere. At this moment, it is necessary for us to sum up and reflect on our work, correctly analyze the problems existing in our work and correct them in time. Of course, good work experience should be maintained and continued, and at the same time, we should look forward to next year's work and make preliminary plans. In order to foster strengths and circumvent weaknesses, strive to make progress and strive to create new achievements in the new year. Let me talk about the achievements, efforts, shortcomings and improvement plans for next year.
I. Description of annual kitchen business data
10 years ago,10/month ago, the turnover of the three kitchens reached 5,975,292 yuan, an increase of1627,296 yuan, or 37.43%, compared with 2009.
Among them, the turnover of pterosaur store was 2,295,206 yuan, an increase of 329,898 yuan year-on-year, with an increase of 16. 79%。
The turnover of Nansha Store1497,802 yuan, an increase of 378,902 yuan, or 33.86%.
Nanchang store was greatly influenced by the kitchen renovation in 2009. 10 clinched a deal of RMB 2 182284, an increase of RMB 9 18496, or 72.68.
Gross profit margin: the average annual rate of Yilong Store was 60.74%, up 0.45% year-on-year.
Nansha Store broke through 60 points, reaching an annualized rate of 60.65%, up 1.76% year-on-year.
Nanchang store dropped to 56.54%, up -6.05% year-on-year. It needs to be adjusted in time in the next year.
This year, our achievements were excellent on the whole, which was the result of everyone's efforts and the company's correct decision.
Secondly, our efforts.
Scientific decision-making and the cooperation of Qi Xin are the important reasons for our achievements this year. According to the requirements of the company, at the beginning of the year, I made an annual work plan with the chefs of three stores, and put forward the overall work idea to guide the development of all work. The overall thinking determines scientific decision-making and guides the development of all work throughout the year. With a purpose and a plan, the thinking of the work will be clear and the work will be handled in an orderly way.
1, production: adhere to the company philosophy and be a citizen kitchen. We still attach importance to choosing local ingredients to make traditional dishes with Hainan flavor. Most of the fruits, vegetables and meat used are rural green ingredients, and we also specially find people to distribute pollution-free organic vegetables to ensure product quality. While keeping the fist products such as Wenchang chicken, hot spring goose, pig's foot pot and fish pot unchanged, we will introduce new dishes appropriately and create seasonal products according to the season, such as winter and spring flavor hot pot and Yilong Longfeng pot. Fish pots, gold and silver pots, white radish pots and so on pushed in summer. Nanchang store has introduced Hainan powder according to market demand, and the new products of Yilong store include sea white beans and spinach pots. The new products of Nansha Store include white radish pot with sheep's feet, goose's feet with abalone sauce, goose's wings, etc., all of which have achieved good results, and the recognition of customers has also brought about an increase in turnover. Moreover, product quality has been well controlled, and product complaints have dropped significantly.
Product structure adjustment. It turns out that our products are quite diverse. Many products are complicated in technology and have little sales, such as fish-flavored shredded pork, boiled pork slices and so on. Products with low gross profit and small sales volume, such as roast duck and goose. After comparative screening, the products were streamlined, leaving only more than 30 main products, and vegetables also changed with the seasons. This saves a lot of trouble in stocking, and at the same time, due to the quantitative stocking in advance before meals, the production is more standardized and the production time is improved.
Grasp the gross profit of products. Yilong Store has done a good job in this respect. The turnover and gross profit of each month in the whole year have reached the standards set by the company, and the selection, storage and quantification of raw materials are well done. Compared with last year, Nansha Store increased by 1.76 points, a relatively large increase. Nanchang store can also achieve optimal control. Chefs often visit the market to find out the price of raw materials and give feedback to suppliers in time. From June+10, 5438, when the price of vegetables rose due to serious floods, Qi Xin paid more attention to the selection, storage and utilization of raw materials and the use of wholesale vegetables, and worked together to tide over the difficulties. Although prices have been rising this year, in this case, stores have also made corresponding countermeasures, on the one hand, strengthening their own management. Put an end to the abnormal use of raw materials and try to control them. On the other hand, without damaging the company and customers, we adjusted the prices of some products through investigation, and customers were not dissatisfied with our behavior.
In addition, starting from June this year 165438+ 10, we have also formulated a daily raw material purchase list and inventory table, so that the daily purchase and sales of products can be truthfully reflected in the table, so that the daily inventory can be made and the daily use of raw materials can be clarified, which can prevent the waste and backlog of goods and make our gross profit accurate to the sky.
We have also established a product evaluation and emergency supply system. In order to minimize the situation of variety evaluation and wrong orders, sell products for a long time in time, and coordinate with various departments to make good product supply, chefs are required to check the product supply evaluation every morning, noon and evening, establish special account records for the market evaluation varieties and products that need to be pushed urgently, and hand them over to the floor person in charge for distribution to service personnel. In this way, service personnel can also participate with a clear purpose, improve work efficiency and reduce waste of raw materials.
2. Pay attention to food hygiene and food safety, and do a good job in safety and fire prevention. After a series of food hygiene problems such as "gutter oil" at the beginning of the year were exposed, we took timely measures to show the oil and sauce we used to customers so that they could have a meal without worries, and the effect was good. After the fire broke out in Nanchang store when cooking miscellaneous fried oil and cooking without turning off the gas, we attached great importance to it and took the responsible person as a warning. And strengthen fire inspection, increase kitchen fire hydrants, and constantly emphasize safety issues in the meeting. Eliminate potential safety hazards in time.
3. Adjustment of kitchen facilities and equipment. This piece has changed a lot in Nanchang store, and a new freezer was built on the second floor, which played a great role. Because there are many Chinese kitchens and morning tea products in Nanchang, it is difficult to store raw materials and the refrigerator is under great pressure. In terms of price, we are now four stores, and many products need centralized procurement and distribution, which is a great test for the storage and preservation of our raw materials. These problems were well solved after the freezer was built. In addition, the newly introduced dishwasher, dishwashing room, tableware and water heater have all been moved outside. The original place for washing dishes was changed into a water table, and the food rack was moved into the kitchen, which changed some workflow and improved work efficiency. A large earthenware cooker was replaced in the kitchen, which solved the heating problem of iron plate earthenware dishes during the peak period of rice market. The Chinese kitchen and the steamer of morning tea have also been adjusted to save energy and increase efficiency and make the best use of it. We also changed some tableware in Chinese kitchen and morning tea to make our products more perfect.
4. Team building. In this year, our kitchen staff is relatively stable, and the staff turnover rate is small. The proportion of college students working in the kitchen has gradually increased, and a number of masters with better technical ability have been introduced. The overall quality of kitchen staff has been improved, which also shows that our employees recognize the company and think that working in such an atmosphere can better reflect their own value. At the same time, under the guidance of the company philosophy of "self-improvement and responsibility" and "three programs and five guidelines" put forward by General Manager Li, we will pay attention to strengthening the ideological quality education and guidance for employees. Regularly train and organize employees to participate in many training courses of the company to strengthen their learning ability. In April, several chefs were organized to give special lectures on dishes, raw materials and the management of the five permanent members, which also achieved good results. We have also formulated and improved a series of rules and regulations to reward diligence and punish laziness. Implement performance appraisal. Like our Yilong store, there are prizes and gold collars every month throughout the year, which increases the income of the two brothers and greatly improves their work enthusiasm.
There is also often leading the master to conduct technical exchanges with his peers outside. At the beginning of the year, four chefs were organized to participate in the Hainan Food Competition. They also showed their magical powers and won gold and silver one after another. Improve the gold content of our leading group and increase the visibility of ourselves and the company. In addition, Wu Zhongdong and Fang Lin from Nanchang Store participated in the innovative food competition in the fast food department and also achieved excellent results.
In addition, the kitchen insists on holding a pre-shift meeting, so that many practical problems encountered in the work can be solved face to face. The spirit of the company and the work arrangement of the leaders can be conveyed in time. This practice is of great benefit to the construction of our harmonious kitchen team and needs long-term persistence.
One person with more posts, training various technical experts. In the case that the number of kitchen employees is not increasing but decreasing, and the turnover of people is increasing, all employees can have the ability to operate in multiple positions by organizing the passing, helping and bringing of masters and younger brothers, and can obey the scheduling at any time, so that the work can proceed smoothly.
5. Follow-up and consolidation of the Five Laws. Since the implementation of the "five permanent" advanced management methods in the kitchen for more than a year, the overall appearance of the kitchen has been greatly improved. In the past, dirty, messy and miscellaneous kitchens became neat and standardized. After the implementation of this method, it not only changed the working environment and improved the working efficiency, but also brought more practical benefits. For example, the standardization of products has improved gross profit, the standardization of commodities has reduced waste, personal operation has standardized employees to form good habits and use all kinds of equipment correctly, and the consumption of water, electricity, gas and other materials has also decreased.
After more than half a year of intense preparations, our fourth child "Home" in Dongji was born in September this year. It has broken through the management mode of our tea restaurant and established itself in Haikou catering market with brand-new ideas and new ideas. In recent months, it has achieved good results and is very popular with consumers. It shows that our thinking is correct and there is nothing wrong with grasping the current catering market trend. But because it is a new attempt, after all, we lack certain experience, and some problems will inevitably appear in the process of operation and management. We will constantly sum up and accumulate experiences and lessons in our future work. We should have a high starting point, high standards and strict demands on our work, and strive to make our family achieve better results in the new year.
Third, our shortcomings.
1, insufficient grasp of the product.
2. Not sensitive enough to the market.
3. The following employees are not strong in ideology and execution, and need to strengthen guidance.
Four. 20xx work plan
1. Focus on new stores, strictly standardize products and ensure quality. Pay attention to finding good raw materials to supplement our products.
2. 5S needs to be strengthened in the kitchen, and the other three stores must also be consolidated and adhered to for a long time.
3. Do a good job in product promotion and product upgrade during the holiday season.
4. Make good use of the inventory table to make the gross profit of Nansha and Yi Long grow steadily, and strive to increase the gross profit of Nanchang by one point at the same time.
5. Strengthen staff training and organize special lectures and courses. Let the overall quality be further improved.
6. Make more efforts on product standardization.
20xx is a busy and full year. Looking back on the work of the past year, I know my sense of mission, and there is still a lot of work to be done. After five years of infrastructure construction, our company has a solid foundation and is now in a period of rapid development. Everyone should be fully prepared to keep up with the pace of the company. In the coming year of 20 1 1, I will try my best to advance and retreat with the company.
The above are some summaries of my work in 20xx. Please correct me if there is anything wrong.
Chef self-evaluation Fan Wener: Time flies, the sun and the moon fly, and the year 20xx is coming to an end. With the celebration of Christmas and the smell 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 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 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 is to serve Dia and Zijin wholeheartedly. In 20xx, the canteen * * * received external meals 12 1 time, accounting for 1077 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 work plan. 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, the kitchen staff should be trained and instructed regularly to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, 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, abide by kitchen rules and regulations, labor discipline, do not miss work, do not be late, do not 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 the ingredients are 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 suggestions for correction. 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, nutrition 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 success and joy.
I believe that under the leadership of General Manager Zhang and General Manager, through the unremitting efforts of all employees of the company, and in line with corporate culture, entrepreneurial spirit, corporate purpose and corporate goals, Zijin Mining will surely develop better and better.
Fan Wensan: I officially started working in Bao Yue Hotel on June165438+1October. 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.
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 determination to change hard, the promotion of product image 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 professional quality 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.