How to write the kitchen work report? Let's refer to the model essay together! The following is the kitchen work report I collected and arranged for you. I hope it will be helpful to you. Welcome to read the reference study!

Kitchen work report 1 A new year is coming. Looking back on the past year, I feel a lot. As the manager of the kitchen, I have always been strict with myself, set an example, seriously obey the arrangement of the leaders, and put the interests of the guest house first. In xxxx, with the care and help of leaders and the understanding and support of all comrades, the guest house kitchen successfully completed various service guarantees. In order to sum up experience, overcome shortcomings and better promote future work, this year's work report is as follows:

I. Basic work situation

1, personnel management

Hold regular morning shift meetings every day, check employees' clothes and gfd, and correct problems in time when found. Standardize polite language, require employees to take the initiative to greet guests and use honorifics. Strictly organize quantitative management, employee handbook and other contents to train employees, ensure that the weekly training time is not less than 1 hour, and make employees form a good habit of obeying rules and disciplines.

At the same time of training and inspection, strictly implement various rules and regulations, strengthen internal management, focus on the management of illegal employees, and strictly implement quantitative management regulations.

2. Renewal and innovation of dishes

This year, the guest house kitchen menu was updated twice, and the replacement rate of dishes reached more than 30%. A total of new dishes were introduced, among which the dishes such as dry pot donkey with Hunan juice, Jiaodong miscellaneous fish pot, one-step green pepper fish, tofu pot and so on all had high click-through rates and were unanimously welcomed by the guests. According to customers' taste demand, the research on staple food has been strengthened, and coarse grains, snacks and other varieties, such as walnut crisp, hand-grabbed cake and chopped green onion cake, have also been well received.

In every foreign affairs activity, we have made full preparations to understand the living habits and eating habits of our guests. Through surfing the internet, reading books and cooking dishes, it has been well received by guests in Korea, Germany, Australia and other places.

I often use my spare time to do research in the market, keep abreast of new raw materials and dishes on the market, update the menu for Huaihe Club once a month, and add organic vegetables, fresh fruits, fish and so on. Now the weather is getting colder and colder, and a soup is launched at noon every day, which has also been recognized by the leaders.

A Guangdong chef was hired to exchange technical experience in the guest house. During the period, a series of Cantonese dishes were also introduced, which were mainly homely and light, and made a breakthrough in setting plates and decorating plate heads, and a number of new tableware and utensils were purchased for the banquet hall, adding freshness and innovation to the dishes.

3. Safety management

(1) In terms of food hygiene and safety, we always adhere to the principle of first in first out. Strictly control food hygiene, purchase, picking and cooking to prevent food pollution. Each team is required to do a good job in the sanitation of chopping boards and cookers after work, prepare all kinds of condiments, check and filter to prevent impurities from affecting the quality of dishes, operate in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required. The management responsibility of each refrigerator in the kitchen shall be carried out by everyone, and the special person shall be responsible for it. The food shall be stored in different categories, and it shall be thoroughly cleaned at least once a week. Environmental sanitation implements the principle of "regional division of labor, responsibility to people and implementation to people". Through the above measures and the efforts of all staff, all food and tableware can meet the standards in every food smear test, and no food poisoning incident has occurred.

(2) Safety of equipment and personnel. Clean the wall next to the kitchen stove, fume hood and other places that are easy to be polluted every day, and clean the oil fume pipe at least once every six months. Check the gas and oil pipelines, flange joints and valves in the kitchen regularly to prevent leakage. Arrange a special person to be on duty every day, close all gas and fuel valves after work, and cut off the gas source, fire source and power supply before leaving.

Conduct fire safety knowledge training at least once a month, so that all personnel know how to use fire extinguishers and hydrants, and know the positions of main power supply, gas and tap water switches. Focus on on-the-job training for machines prone to industrial accidents, and require Jiemingxin Company to regularly check production equipment and facilities, such as valve opening and closing, equipment maintenance, etc. Through the above efforts, there was no safety accident in the guest house kitchen throughout the year.

4. Cost management

Arrange the chef team according to the dishes. Chefs of each team are responsible for their own cooking varieties, processing in strict accordance with product specifications, unifying product standards and ensuring the quality of dishes. Calculate the output of each dish, control the quantity of dishes, and prepare dishes according to the number of people. Especially for banquet meals, strictly calculate everyone's standards to avoid waste caused by too much food.

According to the requirements of the dishes themselves, the raw material procurement standards are formulated, and the purchase is made on a daily basis. According to the rules of business conditions, the planned order placement is carried out to avoid the backlog. Standardize the workflow and standards of raw material rough machining and cutting, and calculate the yield of raw material rough machining and cutting in strict accordance with the standards. Check the trash can every day to see the waste of raw materials, and severely punish those who waste maliciously.

Second, shortcomings in the work.

1, the sense of innovation is not strong, few people go out, and they can't update and exchange dishes in time. The development of dishes in Huaihe Club is not thorough enough, and it can't fully combine the physical condition of leaders and the changes of seasons.

2. At present, the focus of work is mainly on the guest house kitchen, and less attention is paid to the dishes in the canteen kitchen.

Third, the work prospect for next year

1, set up a food bank in the guest house kitchen to sort out all the dishes, and set up a file for the collected guest opinions as a basis for improving the dishes.

2. Focus on Huaihe Club. According to the physical condition of the bureau leaders and the change of seasons, develop soups and dishes to keep improving.

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

4. Increase the innovation of dishes. Chefs and related personnel inspect the market at least once a week, discover and explore new, exotic and special raw materials and sources in time, and constantly update dishes. Gather the strengths of many families, often go to other hotels to study, communicate and learn from the classics, and carefully analyze every dish to ensure that every dish can suit the taste of customers and get unanimous praise from customers.

5. Check the chef's cough every month, and the chef or other assessors will check and check according to the standards, and the survival of the fittest will be eliminated, and the last elimination system will be implemented.

6, cost control and energy saving

While managing the quality of dishes, we should check the utilization rate of dishes. From the purchase of raw materials, we should know the market situation in time, check the quality and quantity, ask rough machining to do a good job in the distribution of materials and the recycling of leftovers, check the utilization rate of dishes when cutting and matching, prepare the main and auxiliary materials reasonably, and finally control the price of finished products. In terms of energy conservation, it is necessary to strengthen publicity and education, so that the concept of "advocating conservation, opposing waste, opening up sources and reducing expenditure" can be deeply rooted in the hearts of employees and enhance their awareness of conservation. Put an end to the phenomenon of "running water, ever-burning lamps and long air conditioners".

7. Make work plans and development goals for important and outstanding employees, and educate and guide employees to correctly establish professional concepts and values. Focus on training active servicemen, regularly carry out professional skills training, and assess work performance every month.

8. Establish an open and harmonious communication channel, let everyone actively participate, express their opinions on work and life, and give timely recognition and praise to the opinions put forward by employees. When employees have difficulties in thought and life, try to solve the problems for them.

Summarizing the work of the past year, I feel both gain and loss. Although some achievements have been made, there is still a certain distance from the requirements and expectations of the leaders. In the future work, I will work with the chef team to carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen the study, and fulfill various tasks dutifully. I also urge everyone to criticize, correct and help if there are shortcomings. I sincerely thank the leaders and organizations for their training over the years, and thank you for your consistent support for my work. Thank you!

It has been half a year since the kitchen work report began with 2xxxxx. Looking back on the kitchen work in the past six months, I am deeply touched. During the busy half year, the kitchen staff made great efforts. Qi Xin worked hard together and created a series of surprises. There are also many shortcomings that we need to sum up and make up. Now I will make a simple summary of my work in the past six months.

A, xxxx work summary:

1. Strengthen the training of the kitchen. According to last year's work summary, the kitchen staff's work ability and work consciousness are not strong. It is necessary to strictly grasp the work service consciousness of new employees, strengthen their work skills and enhance their comprehensive ability.

2. Strengthen communication and coordination between the front and back offices to improve customer service. Hold regular coordination meetings between the kitchen and the front desk to enhance employees' sense of team and service, find and solve the shortcomings in their work, and help each other between the front and back offices to jointly enhance the catering brand of Shuitian Hotel.

3. Reasonable arrangement of personnel and comprehensive utilization of labor force. In today's increasingly fierce competition, the kitchen staff are nervous. We make reasonable arrangements and comprehensive utilization 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 work efficiency of kitchen staff, enhance the team's combat effectiveness and cohesion, improve the overall level and quality of employees, cultivate employees' proactive work attitude, and further clarify the reward and assessment plan for employees.

5. As always, do a good job in food safety and hygiene in the kitchen. Kitchen hygiene and food safety have always been one of the focuses of kitchen work, and kitchen staff have been implementing it.

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

7. Adhere to the coordination of the kitchen. Strictly control the quality of products, ensure that any finished or semi-finished products in this kitchen meet the standards, and improve the service and quality of the department.

8. Various festivals have colorful food activities. Starting from different seasons, seasons and the actual needs of guests, and aiming at customer satisfaction, innovative development of dishes can not only bring delicious food, but also bring surprises and satisfaction to guests.

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

Second, the second half of the work plan

1, strive for perfection and pay attention to the quality of dishes. Further strengthen the staff's thinking ahead of time and the ability to make dishes, with a natural aesthetic, emphasize nutrition and the natural sense of dishes, so that people have no me, people have me, people are superior to me, take every dish seriously and make their own characteristics.

2. The research and development of dishes should adopt strict assessment management system. The dishes are updated regularly. Every month, the chef in charge and the wok have to cook new dishes in a unified way. Good food is rewarded. Make the products exquisite and classic, put forward suggestions and corrections for bad dishes, mobilize all groups of chefs to go all out to be perfect, and organize strict and unified assessment at the end of the month.

3. Strengthen cost control, save energy and reduce consumption. It is necessary to know the market situation in time, ensure the quality and quantity, do a good job in the distribution of materials and the recycling of rough machining leftovers, check the utilization rate of dishes, pay attention to the reasonable deployment of main and auxiliary materials, and control the price of finished products. In terms of energy saving, it is necessary to manage faucets and switches, divide the work among people, and let people turn off the electricity. When in use, it should be opened as needed and closed 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 has a division of labor and is kept clean and tidy.

5. Strengthen the exchange of ideas with employees. Always communicate with employees in or after class, keep abreast of their ideological trends and family situation, care about them everywhere, and establish a good ideological consciousness. Let employees work without burden and feel happy.

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 our own use.

7. Pay attention to safety management. Do a good job in employee safety education and equipment operation procedures. In short, the kitchen management should be meticulous, reliable and strictly controlled, and the enthusiasm of every employee in the kitchen should be mobilized to ensure the goal of "zero" accidents in safety production.

This achievement can not be achieved without the joint 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 to create more achievements tomorrow requires our joint efforts. In the second half of the year, we will face difficulties together, challenge the future and make due contributions to the successful completion of hotel management objectives and tasks.

Kitchen Work Report 3 The New Year bell is about to ring and the new year is coming. In the coming year, with the correct leadership of the hotel leaders and the strong support of colleagues in various departments, under the condition that the national policy is unfavorable to catering, and with the joint efforts of all kitchen staff, all the staff of Chinese Kitchen have successfully completed the reception work index of the hotel.

As the new year begins, it is necessary to review and summarize last year's work, carry forward the advantages and find out the gaps, which is conducive to fostering strengths and avoiding weaknesses, being innovative and enterprising, working hard and creating better results in the new year.

The eight disciplines and six systems promulgated by the central government prohibit public funds from eating and drinking, and they have been extravagant for two years, which is a severe challenge and test for the operators of our catering enterprises. As we all know, China is promoted by the government, and catering enterprises want to survive, develop, gain a foothold in the market and make profits. This is a problem that our catering industry managers must think about and weigh. This is what I want to do as a hotel chef. Based on the analysis of the reception situation in the hotel catering department last year, under the circumstances of few individual guests, few conference receptions and low food standards, the kitchen quickly adjusted its ideas and dishes, focusing on wedding banquets, housewarming and social group receptions, and we have made certain achievements in this regard. In the new year, this time we will persevere and strive to do better and achieve better results.

In the new year, the kitchen will focus on the procurement of raw materials, purchase channels, reduce costs, give benefits to guests, make guests happy and satisfied, achieve mutual benefit between guests and hotels, and establish a better reputation.

In the new year, the kitchen will strictly implement the food safety law, do a good job in safe production in the kitchen, strictly standardize the operating rules of the kitchen, strengthen the training and assessment of kitchen skills and style discipline, innovate the techniques and dishes, and establish a kitchen team with excellent skills, discipline and style to prevent all safety accidents.

The new year is coming, our kitchen will unite, work hard and innovate, create profits in the severe market competition, create better results, and hand in a round answer sheet to the hotel in the new year. Here, on behalf of all the staff of Chinese Kitchen, I would like to extend my New Year greetings to the hotel leaders, colleagues in various departments and their families.

I wish you good health, smooth work and happy family in the new year, by going up one flight of stairs.

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