How to praise the chef's cooking skills and comments while eating, choose the nutritional value of food, and then praise its delicious taste, never tire of eating.
Restaurant-report of the executive chef. Pay someone to write it. With the chef's salary and ability, this method suits you best!
The year-end summary of the executive chef's calendar 20XX is about to turn over, and now it is about to usher in a brand-new year of 20XX. Looking back on the work experience in the past year, the restaurant's business adjustment and stable operation now are all due to the support and trust of the leaders of the catering department. The new year has come, we can vividly see the ups and downs in our work and state our work experience in the most straightforward language.
First, to improve service quality as the core, strengthen the construction of service quality project.
The construction of catering service quality is a huge systematic project and a comprehensive embodiment of catering management strength. In XX years, the following work was carried out in the daily management and service quality construction of various operating departments:
1, write operation procedures to improve service quality.
According to the actual operation situation of various departments in the catering department, the operating specifications of banquet service, night hall service, western restaurant service, bar service and steward service are compiled. Unify the service standards of all departments, establish the standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, and clear and detailed regulations are made from the aspects of customer reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.
2. Strengthen the supervision and management of walking site.
3. Prepare the overall practical plan of the wedding banquet to improve the service quality of the wedding banquet.
Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding service, the overall practical plan of wedding service was compiled, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for wedding emcees, making them more distinctive and enhancing the reputation of the wedding market.
4. Convene special service meetings regularly to discuss the problems existing in the service.
5. Establish a restaurant case collection system to reduce the probability of customer complaints.
This year, the Food and Beverage Department implemented a food and beverage case collection system in restaurants to collect complaints from restaurant customers about service quality and product quality as an important basis for improving management and evaluating the management level of department managers. Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, so as to make management more targeted and reduce the probability of customer complaints.
Second, organize the first service skill competition to show the service skills of the catering department.
Third, carry out employee training at all levels to improve the overall quality of employees.
This year, * * * conducted 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers and 9 special trainings. The concept and main contents of the course are as follows:
1. Expand business ideas and broaden industries.
2. Cultivate employees' service consciousness and improve their comprehensive quality.
3. Carry out service skills training to improve the service level of VIP rooms.
4. Adjust students' transition mentality,
5, combined with the actual work, the development of practical courses.
First of all, please explain the interview questions of the executive chef: the interview questions of the executive chef can be found in the interview question room of the job94 search forum for fresh graduates. The following points are summarized from the interview questions of the executive chef. You can use these points to prepare interview questions or search for information about questions based on these points. As for the details of the interview, I won't say much.
1. Assist superiors in their work, and formulate and implement various rules and regulations;
(1) Assist the catering manager (deputy manager) to be fully responsible for the production and management of Chinese and western kitchens, and provide all kinds of relevant information and suggestions to the catering manager or hotel management department in time;
(2) Presided over the formulation and implementation of various rules and regulations of the kitchen department, strengthened the assessment and inspection of kitchen chefs, and constantly improved kitchen management;
(3) Formulate annual plans and business training objectives for catering business, and earnestly implement them, constantly train employees to improve food production skills, optimize the quality of kitchen workers, and optimize catering business;
(4) To know the market competition in time, master the operation of the hotel and the supply and demand of the products of the department, and formulate and improve the strategy of the department in the market or industry;
(5) Strictly implement the Food Hygiene Law of People's Republic of China (PRC), assist food hygiene inspection to do a good job of food sample retention and inspection, and ensure food safety;
2. Process management and quality control:
(1) Analyze and monitor the purchasing, warehousing, cost accounting and price setting of food raw materials in time by using their own knowledge and skills, and be a good consultant to the purchasing department, warehousing department and accounting department;
(2) Participate in the renovation of the kitchen, be responsible for the management of various kitchen properties, and constantly introduce and digest advanced kitchen management skills;
(3) Supervise employees to use and maintain equipment, appliances and tools;
(4) timely design and organize the implementation of large-scale banquets and special activities such as participating in food festivals, and attach charts such as "food positioning", "restaurant decoration" and "food quantity" to implement the work of important banquets;
(5) Prepare or modify menus, banquet lists, food lists and related recipes according to different conditions and standards;
(6) To formulate the quality, quantity and operation standards of all products in this department, organize their implementation, and constantly maintain and improve them;
3. Staff management:
(1) Design reasonable and efficient working procedures and operating standards for kitchen departments, jobs and posts, and supervise their correct implementation;
(2) Evaluate the work of employees in this department, define rewards and punishments, and establish an effective incentive mechanism;
(3) Organize professional training for employees, organize activities such as food research, quality inspection, trial production of new varieties and peer exchange and learning, and update employees' knowledge in time to meet the changing needs of customers;
(4) Be directly responsible for the training plan of new employees and organize its implementation;
4. Internal and external communication:
(1) Establish a good cooperative relationship among departments, personnel and customers, coordinate in time and get all kinds of help;
(2) Unite employees, create a harmonious working atmosphere and create a comfortable working environment for employees.
Chef: Chef, responsible for taking big dishes; Chef: responsible for taking the usual dishes; Responsible for serving the chef and chef, and assisting with the side dishes; After the dishes arrive, prepare the raw materials and put them in code according to the steps; Chop all kinds of materials to prepare semi-finished kitchen chores: cleaning, washing dishes, executive chef: arranged by the person in charge, usually cooking.
The executive chef's year-end speech was accompanied by the company's first birthday, and the year 20 1 1 passed quickly. This year is an extraordinary year for our Hongbao. 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. 1 1 year is coming to an end, and we are greeted by 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. 1. The information about the kitchen business in the whole year shows that in the first month before 1 1, the turnover of the kitchen reached RMB, an increase of RMB by% compared with 10 years ago. This year, our achievements were excellent on the whole, which was the result of everyone's efforts and the company's correct decision. Second, we have made efforts to make scientific decisions, and the cooperation of Qixin is an important reason 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 ideas 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's philosophy and make a kitchen with Ningxia characteristics. We still attach importance to choosing traditional dishes with Ningxia 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 our special dishes such as special hand-grabbed, Zhongning stewed chicken and Hu Sha fish head unchanged, we will introduce new dishes appropriately, and create seasonal products according to the seasons, such as the flavor hot pot in one winter and one spring, and the dragon and phoenix pot with red envelopes for family members in Yi Long. 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, since June 165438+ 10 this year, we have also formulated a series of food hygiene issues such as "gutter oil" in Shen Sheng. After the exposure, we took timely measures to put our own oil and sauce on the booth, so that customers could eat 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, correctly use various equipment, and the consumption of water, electricity and gas 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, lack of confidence in 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. Work plan of 20 12 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. 20 10 is a busy and fulfilling 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 20 10 work. Please correct me if there is anything wrong. thank you
Can the executive chef cook? Of course, the executive chef can cook ~ ~ It's hard to say how he does it ~ ~ Some do it well ~ Some do it badly ~ ~ His main job is to take care of others' cooking ~ ~ He seldom does it himself ~ ~
The hierarchical relationship between the restaurant manager and the executive chef. Are you a hotel or a star hotel?
Generally, executive chefs are set up in hotels with four or more stars, and some hotels are also set up.
In a five-star hotel, there is no manager in the food and beverage department, but only the director.
You mean that the manager of the catering department is the head of the catering department.
Then there is the director level.
The executive chef is second only to the kitchen department. Chef (director level) equals assistant chef (deputy director level)
Belongs to the level of deputy chef (deputy director level)
The executive chef mainly manages the daily work of the kitchen staff and controls all the food in the kitchen with high standards.
The executive chef can be qualified as a director.
Need to work in the position of executive chef for more than 5 years
According to common sense, the manager of the food and beverage department (director level) is greater than the executive chef (deputy director level)
How to write the announcement of promotion to executive chef? I) Responsibilities of the Executive Chef
1, authority (1) is responsible for the attendance and performance appraisal of subordinates, mainly chefs, and has the right to praise or criticize, reward or punish according to their performance. (2) Arrange your work reasonably according to the professional ability and technical expertise of each chef (cake); Have the right to transfer their work according to the needs of their work.
2. Responsibilities (1) Responsible for the overall work of the food director and the production department. (2) Be responsible for the food supply and quality of the hotel. (3) Responsible for the training of kitchen workers' cooking skills and work consciousness. (4) Responsible for coordinating the work of each position in the production department; Handle guest complaints.
3. Business requirements (1) have higher cooking skills and in-depth research on this cuisine. Have a general understanding and grasp of the cooking and characteristics of other cuisines. Understand and be familiar with the purchase price, output and selling price of food raw materials. (2) Require strong management awareness and management level; Strong organizational skills; Good at uniting employees, giving full play to their technical expertise and mobilizing their work enthusiasm; Lead by example, go deep into reality, and have high prestige among employees. (3) Be able to research and create new food cooking methods and new flavors to meet the needs of people's rising living standards. (4) It is required to be familiar with the use and management methods of production equipment in the whole kitchen system, and to be familiar with and master the technical conditions of organizations and personnel in various production departments, so as to give full play to its role.
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