The law is rejuvenated and everything is renewed, and we are about to usher in a new year full of hope. Looking back on this year's work, we have made efforts and gained growth. What kind of summary will you have now? I believe everyone is worried about writing a year-end summary again. The following is the annual work summary, which I compiled for you by the hotel food quality inspector for reference only. Welcome to reading.
Annual work summary 1, hotel food and beverage quality inspector, how time flies, and several years have passed in a blink of an eye. Looking back on the past year, as an inspector in the company's quality department, I have made a lot of progress, but there are also some shortcomings.
In the quality department for one year, with the care and guidance of the leaders and the support and help of my colleagues, I not only completed my job diligently and practically, but also successfully completed all the temporary tasks assigned by the leaders, and improved myself in all aspects. In order to do better in the future, sum up experience and draw lessons, I have summarized my work in the past year as follows:
1, study hard and learn new knowledge comprehensively.
Inspection work is a special post, which requires endless learning of new knowledge and improvement of skills. In order to meet this requirement, we must attach importance to learning.
2. Work hard to accomplish the above tasks.
After half a year, it is difficult for non-professional students to learn the quality of machining, but I actively responded to the difficult challenges and completed the tasks assigned by the leaders.
3. Positive attitude towards daily life and work.
Over the past year, I can consciously abide by the company's rules and regulations. At work, don't be late, don't leave early, take the initiative to ask for leave, respect leaders, unite colleagues, treat others sincerely and work hard. Efforts: First, self-discipline according to regulations. I will never do what the leader forbids, but I will try my best to be a competent quality inspector without violating the rules and regulations. The second is to use system self-discipline. I strictly abide by the rules set by the company. In terms of quality, resolutely do what should not be used, resolutely do not use it, and do not engage in humanism. You can also take a positive attitude towards your work and work hard to finish it, so as not to be offside and not in place. In the work coordination with other colleagues in the department, we have achieved mutual understanding, mutual help, mutual learning and sincere treatment, established friendship and gained many useful inspirations. I know that behind the achievements are the joint efforts and hard work of all the staff in our quality department. In the future, I will still treat extraordinary things with a normal heart, be brave and enterprising, and do everything well as always.
4, the main problems
Looking back at my own problems, although I can work hard and make some achievements, there are still many places that need continuous improvement and perfection. I have been working hard to do well. Due to the lack of professional knowledge and work experience, the solutions to some problems are too simple and the working methods are too simple; Sometimes, we look at problems one-sidedly, and we are not calm enough to deal with some problems. On the basis of completing the tasks assigned by the leaders, we will give full play to our own advantages, continue to strengthen the study of professional knowledge, and further improve various inspection skills.
5. Work plan for next year
In the new year, I am determined to seriously improve my business and work level and contribute my due strength. Next, I will learn from other colleagues and colleagues with an open mind and learn good working methods; At the same time, in my spare time, I work hard to learn business theory knowledge, expand the range of curiosity knowledge, and constantly improve my professional quality and level, so that my comprehensive quality can be improved to meet the development of the company and the needs of society. It is necessary to further strengthen the professionalism, enhance the sense of responsibility and improve the level of work completion.
I think I should try my best to do: First, according to the requirements of leaders, strengthen study and master mature technology; Second, broaden professional knowledge, participate in various inspector qualification training and examinations, and make yourself a qualified quality inspector as soon as possible; Third, seriously study and implement the "Mechanical Processing Quality Control System", work hard, accept the routine and temporary tasks arranged by the company, and finish them in time; Fourth, the inspection instruments should be operated correctly, cleaned in time, registered in time, and maintained daily; Fifth, love your job and continue to learn quality.
In short, state of mind determines state, and state determines success or failure! Responsible for the company, caring for the society, persistent in work, enthusiastic about colleagues and confident in yourself! Be the best of yourself!
Summary of annual work 2. Hotel catering quality inspector, who has worked in the quality inspection department for several months, has a deep understanding of the work of the quality inspection department. As a quality inspector, we should take responsibility and take the lead for the hotel. Fully responsible for the standard operation of the hotel and the improvement of service quality. The work of Quality Inspection Department for 20xx years is summarized as follows. The main responsibility of the quality inspection department is to ensure the realization of hotel management objectives through planning, organization, training, guidance, coordination, control, supervision and inspection. Please criticize and correct me.
First, to ensure that the quality inspection work has rules to follow and standards to follow.
1, according to the original quality inspection standards and rewards and punishments.
The standards implemented mainly include the Code of Service Etiquette in Hotel Industry and other related industry standards. The implementation system is hotel management manual, documents of various departments, management standards, employee manual, quality inspection and reward and punishment regulations, etc. In addition, carry out quality inspection. In mastering norms and systems, we always adhere to the principle of "combining reality, benchmarking, openness and justice, equality for all and equal treatment". Although some systems are not perfect at present, we insist on improving the systems while checking the work, so that after all systems are introduced, they will lay a foundation for implementation and provide reference for quality inspection.
2. Adhere to the four-level inspection of hotel leaders, quality inspectors, department managers and department heads for quality inspection.
Adhere to the "hotel leaders focus on inspection, focus on inspection. Comprehensive inspection by quality inspector, special inspection by department manager and daily inspection by department head. That is, please ask the general manager to do a key inspection at least once a month, and conduct a comprehensive inspection every day by quality inspectors from quality inspection department, human resources department, office and other departments from time to time. Managers of all departments shall conduct special inspections on various business items according to their respective responsibilities, and the manager on duty shall combine daily inspection with daily inspection and four inspections, and make quality inspection records. After finishing by the quality inspection department, the quality inspection notice will be issued according to the quality inspection reward and punishment regulations.
3. Do a good job of training new employees regularly.
Train every new employee in the business department. Ensure the ability to work independently and reduce the pressure on the department. At the same time, let employees understand the importance of their posts and improve their business knowledge and job skills.
4, adhere to the principle of giving priority to guidance and education, supplemented by punishment to deal with the problems in the inspection.
In the process of quality inspection, some problems that can be corrected through our guidance, as well as problems that cannot be solved by responsible departments or individuals alone. It will be ordered to make on-site rectification or assist in coordination through oral notification, and will be inspected at a later stage. It's not usually handled. For some problems that have been repeatedly emphasized, some problems that have been repeatedly taught, and some problems that directly affect the company's safety, customer satisfaction and violate the company's rules and regulations, a quality inspection notice will be issued to deduct points. The quality inspection notice is made in triplicate, one for the record of the quality inspection department, one for the performance appraisal of the human resources department and one for the reference and rectification of the responsible department.
Second, the main effect promotes the establishment of hotel quality management system.
1, quality inspection work.
Quality management is the core of enterprise management, and quality is the life of an enterprise. Therefore, the establishment of quality management system embodies the principle of customer-centered, making hotel management more scientific, standardized and effective. At the same time, through reasonable resource allocation, the formation process of various factors such as service quality can be controlled, quality accidents can be prevented, internal friction can be reduced, potential safety hazards can be eliminated, and the purpose of saving energy and improving service quality can be achieved, thus ensuring the realization of hotel objectives and indicators and promoting the healthy development of the hotel. What I want to explain here is that any standardized enterprise. Its standards will not change because of regional differences.
2. It has played a powerful role in promoting the improvement of service quality.
What guests see is neat and beautiful, what they provide is safe and effective, and what employees see is warm and polite. As for how much quality inspection promotes the improvement of service quality, strictly implement the three gold standards of hotel service. I think all departments should have a deep understanding, especially the head waiter in the sales department has more say. From the adjustment of the work order of the department to a screw hole in the wall, I will not let go of the soot on the ground. All must be corrected, and at the same time attracted the praise of the guests.
3. It plays an active role in internal friction control.
Pay more attention to the hotel's asset management and pass the quality inspection. Maintenance of facilities and equipment, energy saving and consumption reduction, and control of consumables pay more attention to the completion of target tasks. In terms of asset management, it is required to take regular inventory of assets, and the responsibility should be assigned to people, and repair them in time to prevent loss reporting; In terms of maintenance and guarantee of facilities and equipment, it is required to carry out daily maintenance, that is, to repair damaged facilities and guarantee them regularly, and to extend their service life as much as possible. In terms of energy saving and consumption reduction, it is required to strengthen publicity and guidance, implement quantitative management, and put the responsibility on people. In the control of consumables, it is required to control the data of consumables, encourage secondary recycling, and implement the objectives and tasks of various departments. Quality inspectors really play the role of supervision, supervision and guidance. However, in order to achieve my energy consumption control goal, all my employees need to participate together and play a greater role in internal consumption control.
Third, the main problems
1, the workload is heavy, and the quality inspection team is insufficient.
On the one hand, we should do a good job in quality inspection. Not less than other functional departments, the current quality inspection team is obviously a bit backward in energy. On the other hand, the quality inspection work is of a special nature, mainly to find faults for everyone in accordance with norms and systems. As an offensive job, everyone is under great pressure, unwilling to participate in quality inspection and shrinking in the face of difficulties.
2. The sequential quality inspection work has just started, and the professional quality of our quality inspection personnel can not meet the needs of quality inspection work;
3. Due to the lack of training, the system needs to be further improved.
4. At work, the personal interests of employees are more important than the collective interests, and the quality inspection is not paid enough attention, and the understanding is biased.
5, although the idea of quality inspection work has been basically clear. However, the implementation of quality inspection is not comprehensive enough.
With the rapid development of economy, the change of market, the emergence of social catering, special catering, western-style catering and other catering forms, the market share of restaurants and hotel catering has gradually decreased. Facing the new static catering market and such fierce competition. After our company put forward our management policy, it is: mass consumption should be the main direction, the pattern of cuisine should be broken, and all-inclusive should be emphasized. "Mystery dish", a dish with soft taste and deeply loved by many consumers, has great market potential. Although it has no help or faction, it is very suitable for the changes of contemporary consumers' tastes and conforms to the taste characteristics of contemporary consumers' freshness and novelty. Under this new management concept, our company has changed the previous practice of operating only one "seafood city" and developed another brand catering that adapts to changes and keeps up with the situation, namely "Cai Hao" series, restaurants, teahouses and dim sum shops. After the new brand entered the market, the owner's response was very good, and the cost was greatly reduced compared with before, which created a considerable dividend for the company, consolidated the existing brand, and made the company's catering stand firm in Guangzhou for 20 years, and still had a strong business.
The application of new technology in cooking has its interdependence and complementarity. The use of new equipment will bring convenience to cooking, improve obedience and promote the change and innovation of manipulation skills. For example, last year and this year, our company launched a big "pot" to win the steam cauldron. In the past, all hot pots used gas or electricity from box-type electric furnaces. This steam chafing dish uses the principle of steam generator, which not only saves the cost compared with gas or electricity, but also keeps the water temperature at 100℃, so the cooked food is very tender and smooth, and it will not be extreme if heated for a long time. The company used this innovative hot pot for packaging and publicity, and received considerable economic benefits after its launch.
I am xxx, graduated from high school, and I like cooking since I was a child. I used to be a chef in hotels and restaurants, and I have a deep understanding and experience of Cantonese cuisine, Chaozhou cuisine and Japanese cuisine. Now he is the production director of Guangzhou Keda Catering Co., Ltd. After obtaining the technician certificate in 20xx, he participated in Guangzhou Panyu Tourism Culture and Food Festival on behalf of Guangzhou Cole Serene Hotel in 20xx, and won the gold medal, Guangzhou Shuanghui Cup gourmet cooking Excellence Award and Guangzhou Top Ten Chicken Selection Award.
Another food that uses new technology is digital clay pot rice. The quality of clay pot rice previously ordered in hotels or restaurants is not stable enough. The cooking time is at least 30 minutes. The higher the click rate of this dish, the greater the load on the kitchen. However, since this digital clay pot rice machine is available, it can cook six pots of rice at the same time for only eleven minutes, saving manpower, producing stable products and saving time.
Judging from the development of catering industry in recent years, the demand of consumers and the innovative development of dishes are still limited, so we should expand our thinking and innovate dishes. Personally, I think it is necessary to innovate in the sound, method, quantity, quality and number of dishes.
1, sound: loud, that is, the sound made by dishes during eating can adjust the dining atmosphere and make diners feel the heat of the dishes. Consciously making some dishes with sound can attract some diners. For example, the previous "crispy shrimp balls" won the honor of being the first dish in the world because of the sizzling sound after serving. According to this principle, noisy dishes such as "sauna" and "burning stones", which were all the rage as soon as they appeared, were enchanted for a while.
2. Method: That is, the main point, the innovation of dishes can be expanded, reduced and borrowed. Chinese cooking methods are varied and have their own characteristics. We should innovate these traditional elements to attract the new favorites of consumers. For example, traditional dishes are wrapped in paper, and jade buckle paper and publicity are used as packaging belts. Now cooking with tin platinum paper, glutinous rice paper and net skin is getting better and better.
3. Quantity: that is, the scale of cooking. You can change large raw materials into exquisite and compact forms, or you can expand small varieties in series, which will present an innovative artistic conception for diners to imagine and achieve innovative results. At the same time, it takes into account the norms and scales of innovative dishes, so as to shape innovative dishes and win the favor of customers.
4. Quality: the quality and nutritional value of dishes. Innovative dishes should be conducive to human digestion and absorption, master the cooking level of cooked, tender, crisp and rotten dishes, meet the hygienic requirements of sterilization and disinfection, and ensure the balance between human nutritional needs and diet. This is a rule that must be paid attention to when cooking innovative dishes.
5, quantity: refers to the variety of dishes, when receiving customers, try to make each dish less for customers to taste, the number should be more, that is, there must be more varieties to ensure that customers are delicious, and each variety can be tasted, so as to taste more varieties and tastes.
Nowadays, chain catering enterprises have become the most competitive and dynamic part of the catering industry. Our company has opened eight branches in just a few years. In order to maintain the company's competitiveness in the market and increase the competitiveness of catering human capital, as the production director of eight stores, I should not only integrate catering resources, shape brand effect, but also reduce operating costs. Therefore, I insist on people-oriented and strengthen the quality training of employees in kitchen branches: ① Strengthen the comprehensive quality of employees in all lines. ② Improve the professional knowledge and skills of technicians in various fields. (3) Broaden the knowledge of employees in each position, virtually enhance the brand abstraction of the enterprise, and also reflect the grade and taste of the enterprise.
At present, as the production director of eight branches of Keda Catering Company, the control of production is closely related to the "production quality standard", that is, the production process of each dish is recorded on the cancellation form, and the selection of materials, primary processing, cooking keys and filling methods of each dish are recorded below. Employees in each line are required to maintain the standards and specifications of each product in the process of handling things. In addition, when the market opens every day, the kitchen department will set up a quality inspector (the candidates will be changed in turn) to stand at the food exit with the chefs of each store to check whether each product meets the requirements. If it doesn't meet the requirements, the food will be sent back to the kitchen for redoing. The quality inspector also recorded that this dish did not meet the requirements, and reviewed and summarized it at the off-duty summary meeting every day. According to this method, I will visit two stores a day, and I can check a branch twice a week at most, and the time for each inspection is different. I will randomly check the quality of dishes, find that the central government has not improved enough, and impose strict liability punishment when there are complaints about the quality of dishes.
Each branch establishes a new product research and development system to consolidate, maintain and continuously improve the dishes with high order rate, making them the company's signature dishes. Regularly send chefs to other restaurants for xxx flow, and actively introduce new dishes. Organize chefs and backbones in various stores to develop new dishes once a month. With regard to the standards for trial cooking of new dishes, I will first submit a written consent, and indicate the name, cooking time, taste and cost of the dishes. Then I will arrange a trial production with the chefs of various stores, taste it on the board of directors and above the floor, put forward suggestions for improvement, and then decide whether to launch it. The purpose is to suit the remedy to the case, so as not to overuse the dishes with the same taste in the menu and reduce the overall effect. In addition, chefs with innovative dishes will be rewarded with ordering rate, and those who have not introduced new dishes for more than 2 months will be notified and their wages will be reduced by a certain percentage.
Handling: I joined Nangang Seafood City in 1995. At that time, there was only one store, and now there are eight branches. At present, the catering competition in Guangzhou has been very fierce, and it has entered the "Spring and Autumn Period and Warring States Period", and catering is facing a reshuffle! Some enterprises will stand out from this opportunity and grow stronger. Many small and medium-sized restaurants will face the crisis of being eliminated by the market because of poor internal management, poor competitiveness and poor anti-injury ability. Enterprise benefits come from scientific management. From the opening of the third branch, I told the board that the kitchen management system of our company has not adapted to the requirements of the market economy and lacks a sense of the times and a complex style. In order to improve competitiveness, reduce costs, and make full use of the company's resources, a "central distribution center" is established. The consumption and processing of the central kitchen make the cooking operation standardized, large-scale and large-scale, which not only reduces the heavy rest of manual cooking and saves manpower, but also makes the quality of large quantities of food more stable. It is especially beneficial for multi-branch and multi-restaurant to collect the total amount of various raw materials needed by each branch kitchen every day, and be responsible for ordering materials according to the daily consumption task environment, and unify the processing and specifications of various dishes, which not only saves manpower. Maximize the use of raw materials, reduce waste and loss, ensure quality, and facilitate internal processing in the kitchen. The quality and price of raw materials are negotiated between the processing center and the purchaser, and a price audit team is set up to quote with many suppliers and observe the market. In this way, all departments supervise each other and control the price of raw materials at the lowest point.
In short, under the new market situation, we should have a strong sense of pioneering, innovation, competition and efficiency. As catering operators, we should constantly take customers as the center, and timely introduce flexible and changeable business methods that are beneficial to the owners, so that the catering we operate is full of vitality and popularity, and finally win the market and occupy the market.
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