Personal Chef's Annual Work Summary Model essay 1 Looking back on every day in the past, as a chef in the canteen, I deeply feel great responsibility and heavy work pressure. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my future work can be better. My work for one year is summarized as follows.
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.
Management: People-oriented, I strengthen quality education in combination with the actual situation of employees, 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 began to ponder new recipes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.
Quality: the quality of dishes is the core competitiveness of the survival and development of canteens. As a chef, I strictly control the quality. We have worked out the feeding standard and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standard to ensure the stability of color, fragrance 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.
In the acceptance and use of raw materials, we should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.
Time flies, another year has passed in a blink of an eye. Looking back on every day in the past, as a canteen worker, I feel deeply responsible. In order to do a good job in the future, the work of the past year is summarized as follows:
A, raw material management:
1. Keep the canteen raw materials intact, not afraid of long distance, enter the market, shop around, buy all kinds of nutritious food raw materials, ensure good quality and low price, let cadres and workers eat well and spend less money. For example, buy seasonal vegetables, freshly slaughtered pork, fresh peanut oil and so on.
2. Manage the raw materials of the canteen. Try to buy raw materials that are not easy to store every day, and plan to buy raw materials that are easy to store according to the consumption situation in previous years. Ensure that raw materials do not rot, deteriorate and waste, and save canteen expenses. At the same time, the raw material account of the canteen should be established to ensure that the account is consistent with the content.
3. Cook meals according to the number of people eating every day, and try not to leave leftovers or less leftovers.
Second, the service attitude:
We have done a lot of work in changing service attitude and improving service quality. Always adhere to the people-oriented service concept and adopt various service methods to provide convenience for cadres and workers as much as possible.
Third, the types of meals:
We prepare delicious meals for cadres and workers according to the seasons and festivals, including jiaozi, making steamed buns, stewing cabbage, stewing potatoes and frying vegetables, so as to meet the requirements of cadres and workers as much as possible.
Fourth, health status:
In a positive and responsible attitude, do a good job in food safety and hygiene. Life service is more complicated, and the most fundamental job requirement is food safety. Therefore, we conscientiously implement the Food Hygiene Law, take the strengthening of food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results. Do a good job in food hygiene and "one wash, two flushes and three disinfections" of tableware, do not buy food without quarantine certificate and food hygiene license, wipe the countertop as you use it, and clean the kitchen once a week to eliminate mosquitoes, flies, rats and other pests.
Personal Chef's Annual Work Summary: Time flies! It's the end of recent years, and I've worked in the canteen for decades in a blink of an eye. Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and stressed at work. Because the quality of my work is likely to affect the physical and mental health of all employees, in order to foster strengths and avoid weaknesses, my future work can be better. My first semester work is summarized as follows. First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out the problems existing in my work and making valuable suggestions, such as: the food is too salty, too oily, the color is biased and so on. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, I earnestly perform my duties, complete the tasks assigned by the leaders, and strive to do my job well in ordinary and ordinary jobs. Have a correct attitude in work, be proactive, be diligent in eyes, mouth, hands and legs, and complete all tasks assigned by leaders on time, with good quality and quantity. Strive to do a better job and establish a good image of the kindergarten.
For a semester, I have always been strict with myself, always taking plain, willing to pay and obscurity as my own criteria, and always taking rigor, meticulousness, sureness and hard work as the core. In the work, we should use systems and disciplines to regulate all our words and deeds, strictly abide by various rules and regulations, respect leaders, unite with comrades, be modest and prudent, take the initiative to accept opinions from all sides and constantly improve our work.
Looking back on my study and work in the past semester, my ideological style, personal quality and professional level have been further improved. Although I have made some achievements in my work, I am also aware of my own shortcomings. My theoretical knowledge level is still relatively low, and my ability of modern science and technology is not strong, which is far from the requirements of today's society. In the future work, I will continue to work hard, carry forward my achievements, learn from each other's strengths, and do all the work dutifully.
As a chef, the annual work summary is the person in charge of the restaurant kitchen, carrying out the work instructions of the general manager of the restaurant, implementing the Food Hygiene Law and the relevant rules and regulations of the hotel, taking charge of the overall management of the kitchen, leading all the kitchen staff to complete the daily production tasks, approving the kitchen procurement plan, and cooperating and coordinating with the floor, purchasing department, warehouse department and finance department. Responsible for product quality, cost, gross profit margin, hygiene and kitchen safety. As a chef, he is an important protagonist in a restaurant. He must know professional skills, be good at management, be proficient in the overall work of the restaurant kitchen, and be clear about his responsibilities. . Chefs earn money by hand, not by mouth. It is only a temporary benefit to rely on mouth, and technology is the long-term benefit.
To be a qualified chef, you must do the following work;
First, draw up the menu;
The names of dishes should be easy to understand, and try to avoid the names of dishes like "one book is profitable" and "rich" that guests can't guess. If some dishes must use implied names, they must be followed by ingredients and cooking methods so that guests can understand the dishes. Draw up the menu according to the restaurant's grade and business objectives. High-end luxury restaurants target high-level guests, who spend a lot of money. The variety of dishes should be based on rare delicacies and high-grade seafood, such as swallows, abalone and wings. Mid-range restaurants target middle-class customers. The dishes should be mainly mid-range seafood and poultry, and the price of vegetables is moderate. The target of mass restaurant management is ordinary people with low consumption, and the dishes should be mainly livestock and poultry and fresh fish. The price of vegetables should be cheap and the food should be affordable. If high-end luxury restaurants operate ordinary dishes, guests will think that the grade is too low; No one will care if this public restaurant serves rare delicacies. Therefore, the suggested menu must be consistent with the restaurant's grade and business objectives, otherwise, it will lead to business failure.
Second, do a good job in cost table and cost accounting;
It is to make a detailed list of the materials and dosage of each dish and calculate the cost and gross profit of each dish, so that there is a unified standard for side dishes and the weight of products will be well controlled, which will bring more accurate figures to cost accounting.
The cost and gross profit of the kitchen are mainly controlled by the chef. The chef should work with the financial department to do a good job in the kitchen at the end of the month and accounting. Doing a good job in cost accounting is the fundamental measure to ensure the profitability of restaurants and safeguard the interests of consumers. The requirements for cost accounting are:
1, the chef must know the market price of raw materials, master the net price rate of various raw materials, be familiar with the materials and dosage of various dishes, calculate the selling price of dishes according to the specified gross profit margin, and flexibly handle the relationship between cost and gross profit margin in combination with the actual situation. There is no need to require every dish to have a specified gross profit margin. Some promotional dishes, urgent dishes and special dishes can reduce the gross profit margin and even sell at a loss. It is not necessarily that the lower the cost, the higher the gross profit margin and the greater the profit. If there is no business or the business is too bad, even if the cost is lower and the gross profit margin is higher, it will still be unprofitable or even lose money. If the business personality is good, even if the cost is higher and the gross profit margin is lower, you can still make money, but the profit is still big.
2, do a good job of inventory, inventory must be comprehensive and accurate. Inventory once or twice a month to make the results of cost and gross profit margin accurate.
Third, reasonably arrange personnel;
We should make a reasonable division of labor according to everyone's specialties and hobbies, arrange them in suitable jobs, give full play to everyone's role and do the work better.
Fourth, the quality of products;
Quality is life. If the quality of the restaurant is not good, it will not create benefits for the restaurant. Therefore, products are the life of restaurants. To grasp the quality of products, we must do a good job in five aspects;
1. Purchasing To ensure the quality of incoming goods, the purchased raw materials must be fresh, high-quality and meet the requirements of dish selection.
2, the kitchen is not subject to and does not use raw materials that do not meet the requirements of the dishes.
3, raw material processing knife, temperature, seasoning must be carried out in accordance with the requirements of the dishes.
4. The main ingredients, ingredients and seasonings must be scientifically and reasonably matched in color and taste.
5. The shape of the tray is beautiful.
Fifth, strengthen the management of raw materials;
The management of kitchen raw materials is a very important job. The quality of raw material management is related to the cost and product quality. The purpose of raw material management is to ensure product quality, reduce losses and improve restaurant profits.
With the company's sixth birthday, XX years passed quickly. 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
In the first 65,438+065,438+0 months of XX years ago, the turnover of the three-store kitchen reached 5,975,292 yuan, an increase of 65,438+0,627,296 yuan, an increase of 37.43%.
Among them, the turnover of xx store was 2,295,206 yuan, an increase of 329,898 yuan year-on-year, with an increase of 16.79%.
The turnover of xx store1497,802 yuan, an increase of 378,902 yuan, or 33.86%.
Xx store has a great influence because of the kitchen renovation in XX years. The annual turnover in XX is 2 182284 yuan, an increase of 9 18496 yuan year-on-year, with a growth rate of 72.68.
Xx rate: the average annual rate of xx stores was 60.74%, up 0.45% year-on-year.
Xx store broke through 60.65% annually, up 1.76% year-on-year.
The number of xx stores dropped to 56.54%, a year-on-year increase of -6.05%. 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.
Production: adhere to the company's 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 Wenchang chicken, hot spring goose, pig's foot pot, fish pot and other fist products unchanged, we should appropriately introduce new dishes and create seasonal products according to the seasons, such as small hot pot with winter and spring flavor and dragon and phoenix pot in xx. Fish pots, gold and silver pots, white radish pots and so on pushed in summer. According to the market demand, xx Store launched Hainan Powder, and the new products of xx Store include sea white beans and spinach pots, and the new products of Nansha Store include white radish pots with sheep feet, goose feet with abalone sauce and goose wings, 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. Store xx 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. Xx 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.
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. XX year 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 xx grow steadily, and strive to increase the gross profit of xx by one point.
5. Strengthen staff training and organize special lectures and courses. Let the overall quality be further improved.
6. Make more efforts on product standardization.
XX 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 XX years, I will try my best to advance and retreat with the company.
The above are some summaries of my work in XX years. Please correct me if there is anything wrong.
thank you