202 1 personal summary of chef's routine work 1
Looking back on 20 years, with the support of leaders and colleagues, as a chef, I have always insisted on setting an example, high standards, strict requirements and unity. Provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the hotel, we are diligent and conscientious. The specific work in the past year is summarized as follows:
First, the operation:
Under the guidance of the leader, I brainstormed and worked out a more reasonable business plan. For example, according to the consumer psychology of customers, we introduce some green food and wild food; According to the characteristics of seasonal raw material supply, we provide some dishes with farmers' characteristics, as well as seasonal scented tea for guests.
Second, management:
People-oriented, combined with the actual situation of employees, I regularly give targeted cooking training to employees and often encourage them to do their jobs well. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd, observing kitchen rules and regulations, and constantly improving cooking skills. Some employees even began to try to make new dishes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.
Third, quality:
The quality of dishes is the core competitiveness of hotel catering. As a head waiter, I set an example to help chefs strictly control the quality of dishes. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the restaurant staff and the feedback from the guests, summarized the problems existing in the dishes made at each meal, and analyzed the shortcomings of the kitchen to the staff in time at the daily regular meeting; We often add new dishes to ensure that repeat customers can taste new flavors every time.
Fourth, health:
Strictly implement health laws and regulations, do a good job in food hygiene and safety, and do a good job in all aspects of food processing. According to the regulations, every employee must be responsible for his own health area, and I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.
Verb (short for verb) cost:
Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always our important goal. As a chef, I also summed up some new ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, thus achieving efficiency.
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. From this incident, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.
On the occasion of saying goodbye to the old and welcoming the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20__, and at the same time improve our working ideas, inspect new dishes and speed up the innovation of dishes, so as to create better economic and social benefits in 20__.
But I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards a fruitful 20__!
202 1 personal summary of chef's routine work 2
Hello everyone! With the footsteps of the Lunar Year of the Rabbit fading away, the bell of 20__ is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on June, 20__, 1 1, with the guidance of my leaders and the support of my colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading kitchen staff, and striving to provide customers with exquisite dishes and quality services. In order to realize the economic and social benefits of the company, we are diligent and conscientious. Now I will make a summary of the specific work in the past few months and report it to you as follows:
First, strengthen training and education to improve the quality of employees.
I often mention and read out the company's rules and regulations to the kitchen staff at regular meetings, aiming at asking everyone to form the habit of observing the company's rules and regulations. Combined with the actual situation of employees, I strengthen targeted cooking training for employees and often encourage them to take their work as their own career. Through my efforts and everyone's active cooperation, the overall quality of kitchen staff has been improved. Abide by the rules and regulations of the company and the kitchen, maintain good personal hygiene and appearance, and learn cooking techniques, which basically become the conscious behavior of kitchen employees. Now, a harmonious, high-quality, efficient and innovative team has been formed.
Second, pay attention to sales orientation and strengthen quality management.
Dishes are products, products can only create benefits if they are sold, and good products can create good benefits. Therefore, I attach great importance to the cultivation of sales awareness of kitchen staff in my daily work. We should pay attention to the overall situation, not only the cooking process, but also the smooth sales of dishes and the feelings of customers after consumption. We hope to increase business income, and we hope to provide high-quality services. Of course, the food tastes good, and the quality must keep up. 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 made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish. We listened carefully to the opinions of the front office staff and the feedback from customers, summed up the problems of finished products every day, and discussed them in time at the regular meeting the next day to improve the deficiencies. We are working hard, and we want customers to have a lover-like attachment to our dishes, an endless chaotic yearning.
Third, strengthen health management and implement fire control requirements.
We strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. First of all, every employee must be responsible for his own health area to ensure that the health area is clean and tidy. Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position. Fire prevention has always been one of the focuses of kitchen work. In order to implement the fire control requirements, I ask all employees to "stay away from the fire source, cut off the power supply and turn off the gas". We also regularly check the gas pipeline in the kitchen to prevent electric leakage from causing fire accidents, and often check the power cord of various electrical appliances to prevent electric leakage from causing various fires or electric shock accidents. We strictly follow the requirements to ensure food hygiene and fire safety, and provide due protection for the safe and economic operation of the company.
Fourth, strengthen material saving and energy saving, and strictly control costs.
Under the condition of ensuring the quality of dishes, reducing costs is always our important goal. As a chef, I also summed up some ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and sell raw materials with long inventory time as soon as possible. Implement measures to save water, electricity and solar terms in the kitchen. Let every employee know the unit price of raw materials he uses and estimate the value of raw materials every day. Through the above measures, the cost control will be implemented to every employee, so that all kitchen employees can care about and control the cost, thus achieving efficiency.
To sum up, in this year, through the team's Qi Xin cooperation, we have made certain achievements in the aspects of comprehensive kitchen management, staff quality, food quality, hygiene and safety, and cost control. Of course, we still have some shortcomings, such as not grasping the changes in market demand in time, the introduction of fresh products is lagging behind, and kitchen management has not yet formed a system.
In the new year, I will lead my team to continue to strengthen education and training, quality health and safety monitoring and cost control on the basis of 20 years. At the same time, I want to improve my working ideas, grasp the market trends in time, inspect new dishes and accelerate the innovation of dishes. Strengthen the basic construction of kitchen management and strive to form a management system in order to create better economic benefits and brand benefits in the new year.
There are more and more restaurants and restaurants around, which will definitely make the competition in the catering industry more intense. But I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity and meet the challenge, and there will be brand-new gains in 20 years!
202 1 personal summary of chef's routine work 3
Looking back on every day in the past, as a chef in the logistics department, I feel deeply responsible and under great pressure. Because the quality of my work is likely to affect the physical and mental health of all employees, I can do better in my future work in order to foster strengths and avoid weaknesses. My work in 20__ years is summarized as follows:
First of all, in the positioning of dishes
Develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's food management and market customer survey. 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, 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.
Third, 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 made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma 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.
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. 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.
V. Acceptance and use of raw materials
Strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give benefits to customers.
202 1 personal summary of chef's routine work 4
Time flies, more than three months have passed in a blink of an eye. My specific work is now reported as follows:
I. Summary of post management work
It has been more than three months since I came to the snack bar. During these three months, my management work was ok, and there was no great progress from operation to management. Under the correct leadership of the company, the snack bar has been reformed many times, and the operation of the snack bar has improved slightly from the aspects of business direction, product positioning and tableware update. The following are my comments on post management.
1) Safety: On April 25th, after the cash register box in snack bar was stolen, the principle of "safety first, prevention first" was adopted. Earnestly implement the company's safety production responsibility system, actively organize employees to learn safety knowledge, immediately arrange employees to stay in hotels, ensure the recurrence of similar incidents, strengthen safety inspection, register daily water, electricity and gas, and take responsibility to people. The expected effect can be achieved by preaching the importance of potential safety hazards many times in previous meetings and through actual fire drills. In terms of food hygiene and safety, we will strictly supervise the food procurement process and resolutely put an end to _ _ _ spoiled food flowing into our store. In food processing, we must resolutely separate raw food from cooked food (but there are still many places in actual work that are not in place. Simplify all the processes in the kitchen, ensure the quality of each product, and let customers buy and eat with confidence. At the same time, the environmental sanitation of the kitchen is also an important guarantee for food hygiene. Only a clean and hygienic processing environment can ensure the real hygiene of food. In health management, strict requirements, regular cleaning, thorough cleaning of health corners. Conduct hygiene training for kitchen staff to make them understand the importance of environmental hygiene.
2) Cost: Although the overall cost of snacks can achieve the expected effect, it is not well controlled in details, and the overall macro-control cost is not too external. For example, labor costs account for a large proportion of income, and energy and low values also exceed the standard every month. In daily management, waste in production and processing is prohibited, waste behavior is strictly stopped, and "everyone saves" is advocated. We accept and process raw materials.
The second is the understanding of the shortcomings and improvement measures;
Looking back, it is most appropriate to describe my shortcomings with a most appropriate law, that is, the concept of 100- 1=0 to position myself. At the same time, I failed to live up to the training of General Manager Hu and Vice President Yi for many years, and failed to communicate effectively in March, which led to the store's withdrawal from Xidan. In April, there was no big improvement in business, but it was safety management, which led to the theft of the cashier box in the snack bar and caused the company to suffer property losses early. Due to the lack of communication, the staff turnover rate is high.
Through the company's many organizational studies, I have a deep understanding. As a kitchen manager, it is a crime to be unable to reasonably control costs and upgrade products. The company carried out three major reforms to the snack bar, positioned the products of the snack bar, and finally improved its popularity. Looking back, although there are not many bright spots in management, in the later kitchen management, I treated every employee with my heart and increased my feelings with employees. At the mobilization meeting to welcome the Spring Festival, I listened to Dong Yi's mobilization report. With the management concept of "laying a solid foundation, being pragmatic and honest", I did a good job in basic work, being a man and doing things, and resting at home during the Spring Festival, which made me deeply understand why I have been working for almost six years and have not selected an excellent manager once. The real truth of laying a solid foundation, doing things pragmatically and being honest. After the Spring Festival, I reported to Manager Guo my idea of transforming the products of three stalls. After being approved, I spent two weeks adjusting the stalls in place and rationally using human resources, and started the breakfast project on March 12. This series of ideas all started with me laying a solid foundation, doing things pragmatically and being honest. I believe I will start from scratch. Through several reforms, snack bars have made us feel the change of popularity. The goal of victory will not be too far away from me.
Third, the summary of the innovation of food stability;
In the past three months, for snack bars, there has been little innovation in management and products, let alone' stable quality'. Because the overall strength of the kitchen is weak, the technical strength is poor, and the stability of the dishes is unstable. In short, there is no good way. Innovative products have put my work in a bottleneck and have no direction. We still stay in the original state of snack bar products, mainly developing products around the seasons.
Because the operation effect was not very good at that time, we launched a series of cold dish takeout in summer and improved the running water at that time. But because some products are seasonal and short-lived, they can only end up hastily.
Through the innovation and positioning of snack taste in the kitchen administrative center, and continuous adjustment, the expected effect is finally achieved.
Taiwan Province braised pork rice, fried udon noodles with shredded pork and various special fried rice have a good trend in snack bars. With stable personnel and technology, our products will be stable and innovative.
Four. Suggestions on the company's technology research and development work
I have been engaged in fast food for more than 5 years, and I am simple; Qi Xin worked together to develop the chef's R&D potential, set up an innovative dish R&D team in each store, and made dishes according to the innovative thinking and methods out of season. Kitchen management should explain the basic principles of innovative research methods of food R&D, which also cultivates the ability of store chefs in food R&D and innovation, and also cultivates their interest in innovative dishes. The kitchen management center conducts layer-by-layer selection and strict quality control. Innovative dishes selected by companies and stores should encourage innovators spiritually or economically.
202 1 Personal Summary of Chef's Entry as a Formal Worker 5
This year, due to the influence of the national economic climate and the deepening of anti-corruption activities, the environment of the catering industry is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department fully implemented the hotel management contract plan, focused on economic construction, strengthened management and persevered, which enabled the catering department to make steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:
I. Completion of various economic indicators:
The annual operating income is _ _ _ _ _ yuan. Increase (or decrease) by _ _ _ _ _ _ _ _ yuan compared with the previous year, with an increase rate of _ _%. The task yuan was actually completed in the whole year, exceeding the task yuan.
Second, the main work completed this year:
(A) the implementation of the hotel management contract scheme, improve the reward distribution system, mobilize the enthusiasm of employees. This year, the Food and Beverage Department allocated 3.8 million yuan to the hotel, an increase of 600,000 yuan over last year's 3.2 million yuan, or 19%. In order to accomplish the task better, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit wage distribution plan. According to the differences of departments, posts, technologies, skills and labor intensity, the economic indicators are decomposed into various sub-departments, and the turnover, output, expenses and gross profit rate of each sub-department are verified, and the monthly accounting, over-commission and energy-saving rewards are made, which fully embodies the principle of linking tasks with benefit wages and enables them to give full play to their respective advantages and find ways. The per capita monthly income this year is _ _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.
(2) Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity. 1. Improve the management organization. The quality management team composed of the leaders of the catering department and the managers of all departments has fully played its role throughout the year. The team not only cooperates with each other, but also cooperates with each other, and implements a top-down management system, with the first level being responsible for the first level, and the management benefits are clearly rewarded and punished, which improves the overall quality of the leaders and makes the management work go smoothly. 2. Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily summary meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time. 3. Establish a supervision system for product evaluation and supply. In order to limit the variety forecast, coordinate with all departments to do a good job in product supply, check the product supply forecast every morning, noon and evening, establish a special account book record for the varieties predicted in the local market, and at the same time go to the relevant departments for verification and ask the management to sign it to clarify the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized. 4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced. 5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception unit of the city reserved seats for *** 165 banquets and wedding banquets, setting a record for the total number of seats reserved on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.
(3) Develop business, develop income-increasing channels and expand operating income. In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path. First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation). Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides delicious tea for the teahouse. Three, eight promotional activities throughout the year, California bass each reward a profit of one yuan, VIP room free of minimum consumption, special dishes are good for eating, each 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc. Fourth, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. More than 200 kinds of new dishes, such as Millennium old turtle soup, were introduced throughout the year, which expanded the business income by more than 6,543.8+0,000 yuan. Through a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.
(4) Public relations with all staff to win more repeat customers. The leaders of the catering department regard public relations as an important job, and they often instill public relations awareness and knowledge in meetings and conferences. When the sales department is busy, enrich the floor to communicate with customers and order food, and solicit their valuable opinions in different forms. On holidays, call relatives and send gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years.
(5) Enhance employees' interest awareness, strengthen cost control and save expenses. Food and beverage department leaders often emphasize the importance of cost control and cost saving, enhance employees' awareness of interests and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Throughout the year, the regulations on expenses, the system of receiving and dispatching raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of receiving office supplies, the system of purchasing goods, the system of financial audit and inspection, and the system of cashier management were improved. This year, all employees have developed the good habit of saving, and switch the water switch, oil switch, gas switch and electric switch reasonably, and stop the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. /kloc-in October, the Millennium old turtle soup was originally purchased as a complete set of semi-finished products. In order to reduce the cost, change it into a turtle and make it yourself. It took nearly two months to save more than 30 thousand yuan.
(6) Do a good job in political and ideological work and promote the improvement of economic benefits. The catering department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion. 1. Organize employees to participate in197 Yangcheng Excellent Chef and Waiter Technical Competition, and participate in hotel track and field games, calligraphy competitions, skill competitions, chess competitions, table tennis competitions, etc. Participate in the hotel's poverty alleviation donation activities, learn the "three-character classics" activities and learn 50 English sentences. In all competitions, we achieved good results, including winning six gold medals and three silver medals in the track and field meeting in the hotel. 2. Throughout the year, our department held 9 cultural activities such as skill knowledge contests, dancing and karaoke, including spring outing 1 time, study trip 13 times, 5 symposiums, 2 women's conferences, 6 home visits and 20 visits to patients. Through various activities, employees have formed a strong collective that loves hotels and works hard together. Employees have good ideology and morality, and there are eight stories of collecting money throughout the year. The personnel are stable and the flow of personnel is small. The average monthly turnover of employees this year is about 5 people.
(seven) improve the labor employment system and training system, improve the quality of employees. 1. Strict labor and employment system, catering department recruits new employees. Those who meet the requirements will be hired on the basis of merit, and those who do not meet the requirements will not be hired to ensure the recruitment quality. At the same time, superior leaders go deep into employees, tap talents, and constantly enrich the team. Through repeated inspections, six ministers and eight foremen were promoted throughout the year. Employees who violate hotel regulations should be given priority to education, and those who refuse to change after repeated education will be punished and dismissed. 1 1 employees will be punished throughout the year. Due to the strict employment, the quality of employees is high and the efficiency is greatly improved. 2. Improve the training system. In order to make the training achieve the expected results, the leaders of the food and beverage department first made clear the guiding ideology of "purpose", "practicality" and "timeliness" in the training. Secondly, a training team was set up, training plans were made again and again, and training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, regular assessment, and more than 200 trainings including Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Courtesy Terms and Safety and Health Knowledge were conducted throughout the year.
(8) Pay attention to food hygiene and do a good job in safety and fire prevention. 1. Attach importance to food hygiene, improve the post responsibility system for food hygiene, set up a health inspection team, define the health responsible persons of all departments, formulate a system of daily inspection, weekly evaluation and monthly summary, carry out a mobile red flag competition, reward the sub-departments with good hygiene, and punish the sub-departments with poor hygiene accordingly. Thanks to the efforts of all staff, no poisoning accidents caused by food deterioration were found throughout the year, and the hotel successfully passed the annual inspection and national inspection of provincial and municipal tourism bureaus. 2. Pay special attention to the safety and fire prevention work, set up a leading group for safety and fire prevention, implement the responsible persons for safety and fire prevention in all departments, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and maintains all kinds of equipment. The local jelly department regularly checks the integrity of the gas stove and takes effective measures to ensure the normal development of the food and beverage department and property safety. There was no fire accident this year.
(nine) in accordance with the standards, improve the hardware facilities, beautify the environment, stabilize tourists and improve the business atmosphere. The total investment of facilities increased by more than 3 million yuan in the whole year, mainly including: the renovation of the East Hall on the second floor, the renovation of the South and North Halls on the second floor, the renovation of the corridor and bathroom on the fifth floor, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Due to the perfect service facilities, it has attracted many repeat customers.
Third, the existing problems:
1. Sometimes the product quality is not stable enough and the serving is slow.
2. The service quality in the lobby is not high enough.
3. The anti-theft work is still relatively poor, and there is a phenomenon of theft.
Four, the idea of next year:
1. Improve product quality and create top ten signature dishes.
2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hot Pot City.
3. Strengthen standardized management and improve the overall management level and service quality of enterprises.
4. Open a restaurant chain.
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