The year-end summary, semi-annual summary and quarterly summary are the most common and versatile. As far as its content is concerned, work summary is to conduct a comprehensive and systematic general inspection, general evaluation, general analysis and general research on the work of a period of time, and analyze the shortcomings of the achievements, so as to draw lessons from it. Summary is a kind of applied writing, which is to think rationally about the work that has been done. The following is my summary of the work of the kitchen supervisor, hoping to help you!

Half of 2xx years have passed. Looking back on the kitchen work for half a year, I feel deeply. During the half year's busyness, the kitchen staff made strenuous efforts. Everyone Qi Xin made concerted efforts and worked hard. While completing the task, they also created a series of surprises. There are also many shortcomings that we need to sum up and make up. Now I will make a brief summary of the work for half a year.

1. Summary of work in 2xx years:

1. Strengthen internal training in the kitchen. According to last year's work summary, the kitchen staff's working ability and working consciousness are not strong. We should strictly grasp the new staff's working service consciousness, strengthen their job skills and enhance their comprehensive ability.

2. Strengthen the communication and coordination between the front and back office, and improve customer service. Regular kitchen and front desk coordination meetings were held to enhance employees' team awareness and service awareness, find and solve the shortcomings in the work, and the front and back offices assisted each other and worked together to enhance the catering brand of Shuitian Hotel.

3. Reasonable arrangement of personnel and comprehensive utilization of labor. In today's increasingly fierce competition, the kitchen staff are relatively nervous. We make reasonable arrangements and comprehensive use according to the existing kitchen staff, adjust the staff's work content in time, and improve the staff's work efficiency.

4. further standardize and clarify the kitchen reward and assessment system. Improve the working efficiency of kitchen staff, enhance the team's fighting capacity and cohesion, improve the overall level and quality of staff, and cultivate employees' proactive working attitude, and further specify the reward and assessment plan for employees.

5. As always, do a good job in food safety and hygiene in the kitchen. Hygiene and food safety in the kitchen have always been one of the key points in the kitchen work, and kitchen staff have been persistent in implementing them.

6. reflect the restaurant brand and highlight personalized service. In the service on weekdays, the front desk and the back desk cooperate with each other, and there is no shortage of personalized service, and special guests are treated specially. Among them, there are packages with different needs for guests such as boarders, Muslim tourists and Korean tourists, and personalized dishes for tourists who like food.

7. insist on the coordination of all kitchens. Strictly control the quality of products, ensure that any finished or semi-finished products from this kitchen meet the standards, and improve the service and quality of the department.

8. The food activities in various festivals are rich and colorful. Starting from different seasons, seasons and the actual needs of guests, we will innovate and develop dishes with the purpose of customer satisfaction, which will not only bring delicious food, but also surprise and satisfaction to guests.

9. Innovate and develop the kitchen, strengthen the training and education of employees in cooking, combine going abroad with introducing, apply the experience of going abroad to the research and development and cooking of dishes, and actively participate in various food competitions to enhance the good image of Shuitian Hotel's food.

Work plan for the second half of the year

1. Keep improving and pay attention to the quality of dishes. Further strengthen the staff's thinking ahead of time and ability to produce dishes, with a natural aesthetic, emphasis on nutrition, emphasis on the natural sense of dishes, so that people have no me, people have me, people are superior to me, treat each dish carefully and make their own characteristics.

2. The examination and management system should be strict in the research and development of dishes. The dishes are regularly updated. Every month, the chef's supervisor and the wok should make new dishes, make them in a unified way, and make them in a unified way. Good dishes should be awarded. Make the products fine and classic, put forward suggestions and corrections for bad dishes, mobilize all groups of chefs to devote themselves to perfection, and organize strict and unified assessment at the end of the month.

3. Strengthen cost control and save energy and reduce consumption. It is necessary to know the market situation in time, check the quality and quantity, do a good job in the distribution of materials and the recycling of leftovers in rough machining, check the utilization rate of dishes, pay attention to the reasonable preparation of main and auxiliary materials, and control the selling price after finished products. In terms of energy saving, it is necessary to manage faucets and switches, divide the work among people, and make people turn off the electricity. When in use, it should be turned on as needed and turned off in time. After work, the personnel on duty should fill in the form, so that there is a special person to manage after work, and strict management punishment regulations should be introduced and improved.

4. Continue to do a good job in health management. Pay attention to the hygiene of kitchen items before and after work, clean up and check, handle problems in time when found, and keep them clean at any time. At the same time, do a good job of meticulous hygiene every week, so that the kitchen hygiene can be divided into different tasks, kept clean and tidy.

5. Strengthen the exchange of ideas with employees. During or after class, you should always communicate with employees, keep abreast of their ideological trends and family situation, be concerned everywhere, and establish a good ideological consciousness. Let employees work without burden and in a happy mood.

6. Do a good job in market research. Keep abreast of the new raw materials and dishes in the market, so that there are new dishes every day, keep abreast of the hotel's activities, customers and income, make market research and report records, and at the same time formulate new marketing activities for hotel dishes, often go out and shape the hotel catering brand with new perspectives and dishes. Do a good job in foreign exchanges, learn from others' strengths, and use them for me.

7. Pay attention to safety management. Do a good job in safety ideology education and equipment operation procedures for employees. In short, the kitchen management should be careful, depend on it, grasp it strictly, use your brain, mobilize the enthusiasm of every employee in the kitchen, and ensure the goal of "zero" accidents in safety production.

The achievement can't be achieved without the concerted efforts of all staff and the support and cooperation of leaders. We have made some achievements in the past six months, but we should think more about our shortcomings. In today's fierce competition, how can we create more achievements tomorrow requires our concerted efforts. In the second half of the year, we will * * * face difficulties and * * * challenge the future, and make due contributions to the successful completion of the hotel management objectives and tasks.