Sample article on kitchen work summary:

The new year is coming again. Looking back on the past year, I feel a lot of emotion. As a kitchen manager, I have always been strict with myself, set an example, conscientiously obeyed leadership arrangements, and focused on the interests of the guesthouse. In XXXX, with the care and help of the leaders and the understanding and support of all comrades, the guesthouse kitchen has successfully completed various service guarantees. Work. In order to sum up experience, overcome shortcomings, and better promote future work, the work situation over the past year is now reported as follows:

1. Basic work situation

1. Personnel management< /p>

Insist on holding regular morning shift meetings every day to check the clothing and appearance of employees and correct any problems in a timely manner. Standardize polite language and require employees to take the initiative to greet guests and use honorifics when they see them. Strictly organize quantitative management, employee handbook and other content to train employees, ensuring that the training time is no less than 1 hour per week, so that employees can develop good habits of complying with rules and disciplines.

While training and inspecting, we will strictly implement various rules and regulations, strengthen internal management, focus on management of employees who violate rules and disciplines, and strictly implement quantitative management regulations.

2. Dishes update and innovation

This year, the a la carte menu in the guest house kitchen has been updated twice, with a menu replacement rate of more than 30%. *** New dishes have been launched, among which dishes such as dry pot Xiangzhi donkey, Jiaodong miscellaneous fish pot, Dobu green pepper fish, tofu pot and other dishes have a high click rate and are unanimously welcomed by customers. We have strengthened research on the types of staple foods according to the taste needs of customers, and added varieties of whole grains, snacks, etc., such as walnut cakes, hand cakes, green onion cakes, etc., which have also been well received.

We make full preparations for each foreign affairs event, learn about the guests’ living habits, dietary preferences, etc. through the Internet, reading, etc., prepare side dishes and cook them, and are well received by Korean and German guests. , praise from guests from Australia and other places.

I often use my free time to conduct research on the market to keep abreast of new raw materials and dishes on the market. I update the recipes for Huaihe Hall once a month and add organic vegetables, fresh fruits, fish, etc. The current weather As it gradually gets colder, a special soup is also introduced at noon every day, which has also been recognized by the leaders.

Recruit Cantonese cuisine chefs to the guest house to exchange experience in dish technology. During this period, a series of Cantonese cuisine dishes were also launched, mainly home-cooked and light dishes, and the plating and head decorations were also improved. In order to achieve breakthrough innovation, a batch of new tableware and utensils were purchased for the banquet hall to add freshness and innovation to the dishes.

3. Safety management

(1) In terms of food hygiene and safety, we always adhere to the first-in, first-out principle. Strictly control food hygiene, and strictly inspect everything from purchasing, picking up materials, and cooking to prevent food contamination. Each team is required to clean the chopping board and stove first after work, prepare various condiments, check and filter to prevent the mixing of debris from affecting the quality of the dishes, strictly follow the operating procedures, and disinfect knives, chopping boards and other utensils as required. The management responsibilities of each refrigerator in the kitchen are assigned to one person, and the food is stored in categories and ensured to be thoroughly cleaned at least once a week. Environmental sanitation implements the principle of "regional division of labor, collective responsibility, and implementation of personnel." Through the above measures and the efforts of all employees, all foods and tableware can meet the standards in every food smear test, and there has not been a single food poisoning incident.

(2) Equipment and personnel safety. Clean the walls next to the kitchen stove, the range hood and other easily contaminated areas every day, and clean the range ducts at least once every six months. Regularly inspect gas and fuel pipes, flange joints, and valves in the kitchen to prevent leaks. Arrange the person on duty every day to close all gas and fuel valves after get off work, and cut off the gas source, fire source and power supply before leaving.

Conduct fire safety knowledge training at least once a month to let all personnel know how to use fire extinguishers and fire hydrants, and know the locations of main power, gas, and tap water switches. Conduct focused on-the-job training on machines that are prone to work-related injuries, and ask Jiemingxin Company to conduct regular inspections of production equipment and facilities, such as valve opening and closing, equipment maintenance, etc. Through the above efforts, no safety accident occurred in the kitchen of the guest house throughout the year.

4. Cost management

Arrange chef teams according to the dishes. The chefs in each team are responsible for their respective cooking varieties and process them in strict accordance with product specifications to ensure uniform product standards and ensure the quality of the dishes. Calculate the yield rate of each dish, control the amount of dishes, and prepare side dishes according to the number of people. Especially for banquet meals, the standard per person is strictly calculated to avoid waste caused by excessive dishes.

Develop raw material procurement standards based on the needs of the dishes themselves. Procurement is based on daily units, and planned orders are placed based on business conditions to avoid backlogs. Standardize the workflow and standards for rough processing and cutting of raw materials, and calculate the yield rate of rough processing and cutting of raw materials in strict accordance with the standards. Trash cans are inspected every day to check the waste of raw materials, and malicious wasters are severely punished.

2. Shortcomings in the work

1. The awareness of innovation is not strong, few go out, the dishes cannot be updated and replaced in time, and the development of Huaihe Hall dishes is not detailed enough , not in-depth, and failed to fully combine the leader's physical condition and seasonal changes for deployment.

2. The current focus of work is mainly on the guest house kitchen, and little attention is paid to the dishes in the canteen kitchen.

3. Work Outlook for Next Year

1. Establish a kitchen food library in the guest house, classify and organize various dishes, and archive the collected guest opinions as a way to improve the dishes. basis.

2. Put the focus of work on the Huaihe Hall. According to the physical condition of the bureau leaders and the changes of seasons, we will develop soup dishes and make the dishes fine and refined.

3. Strengthen communication with the canteen, discuss weekly recipes, and make reasonable adjustments to the dishes.

4. Step up the work of dish innovation. The head chef and relevant personnel will inspect the market at least once a week, discover new, strange and special raw materials and sources in a timely manner, and constantly update the dishes. Drawing on the strengths of everyone, he often goes to other hotels to learn, communicate, and gain experience. Each dish must be carefully analyzed to ensure that each dish can suit the customer's taste and be praised by the customer.

5. The professional skills assessment of the kitchen staff will be conducted once a month. The head chef or other evaluators will conduct inspections and assessments according to the standards. The fittest will survive and the last elimination system will be implemented.

6. Cost control and energy saving

While managing the quality of the dishes, it is necessary to check the usage rate of the dishes. From the purchase of raw materials, it is necessary to understand the market conditions in a timely manner and check the quality. , quantity, rough processing requires good distribution of materials and recycling of scraps. When cutting and matching, it is necessary to check the usage rate of the dishes, reasonably prepare the main and auxiliary materials, and finally control the selling price of the finished product. In terms of energy conservation, we will strengthen publicity and education to deepen the concepts of "promoting conservation, opposing waste, increasing revenue and reducing expenditure" in the minds of employees, and enhance their awareness of conservation. Put an end to the phenomenon of "long running water, always bright lights, and always turning on the air conditioner".

7. Formulate work plans and development goals for important and outstanding employees, and educate and guide employees to correctly establish their professional outlook and values. Focus on training active soldiers, conduct regular professional skills training, and evaluate work performance every month.

8. Establish open and harmonious communication channels, allow everyone to actively participate, enthusiastically express their opinions on work and life, and give timely recognition and praise to employees' opinions. When employees have difficulties in their thoughts and lives, we try to help them solve their problems.

Summary of the work over the past year, I feel that there are losses and gains. Although some achievements have been achieved, there is still a certain distance from the leadership's requirements and expectations. In the future work, I will work with the chef team to carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen learning, and complete various tasks with due diligence. If there are shortcomings, I sincerely ask for more criticism, correction and help. I would like to sincerely thank my leaders and organizations for their years of training in me, and I would also like to thank everyone for their consistent support of my work.

Thank you everyone!