Chapter 1: Summary of the kitchen work in the first half of the year Dear leaders and dear colleagues: Good afternoon, everyone!

In the blink of an eye, we have entered July and entered the second half of 2012. Under the correct leadership of the kitchen department and the active cooperation of other departments, as well as the efforts of department employees, we have successfully completed the task.

Here, on behalf of all the kitchen staff, I would like to say "thank you" to you!

Although all the work has been completed, we still have shortcomings in our work.

In the future work, we will continue to improve and strive to do the best.

1. The main work is now summarized as follows: 1. The kitchen staff was unstable in the first half of the year and the dishes could not meet the requirements.

2. The kitchen was disinfected five times in the first half of the year and the kitchen equipment was maintained.

3. Strengthen the management of personnel on duty and post it on the wall to notify employees.

4. Organize and classify refrigerators and establish corresponding rules and regulations.

5. Provide training and strengthen management on food hygiene and safety.

6. We launch new dishes every week, and the customer response is very good. If the response is not good, we will make adjustments or stop selling them.

2. The kitchen has the following problems: 1. The management of dishes is not strict enough, and there is still waste.

2. Employees’ awareness of saving is not strong enough and needs to be improved.

3. Communicate less often with employees, and create more opportunities to communicate with employees in the future.

4. The requirements for self-management are not strict enough and need to be improved.

5. Employees’ attitude and understanding of work need to be improved.

6. The gross profit margin of the dishes is low and needs to be strengthened.

3. The work plan for the second half of the year is now reported as follows: 1. New recipes must be tracked.

2. The department’s work plan should be further refined.

3. Increase employees’ awareness of saving and the seriousness of waste.

4. Clarify the division of responsibilities among managers and strengthen their sense of responsibility.

5. Provide regular training to employees.

6. Increase the gross profit of dishes from all aspects.

The above is the summary and plan of the kitchen department’s work, and there are shortcomings.

Please give me your guidance and I hope you can provide your valuable opinions.

In short, I firmly believe that under the leadership of the general manager and the support and help of various departments, all the supervisors and employees of this department will work together and work hard, and the work in the second half of the year will be completed with excellence!

thank you all!

Chapter 2: Summary of the kitchen's work at the end of the year. Every day is always spent in busyness, but what exactly is in this busyness?

The new year has arrived, and it is about to usher in new challenges. In this fiercely competitive society, our work has added another rush.

In this rush, you should find what suits you, give yourself confidence, and believe that we can do better in the new year.

The kitchen has done a lot in XX, but there are also shortcomings. There is passion, but there is also helplessness. In fact, these are work and these are life.

We should not think about changing anything, we should think more about what else we can change ourselves, so that we can make greater progress in our kitchen.

The following is a summary of my work, and I would like to share it with you: Summary of the kitchen work in Champs-élysées in XX Year XX is about to pass. Looking back on the work plan before and the busyness of this year, the kitchen staff have put in hard work and everyone is united.

Working together and working hard, we have created surprises one after another while completing the plan, but there are also shortcomings that we need to summarize and make up for.

1. Summary of work in XX: 1. Strengthen internal training in the kitchen.

According to the work summary of the previous year, kitchen employees have poor work ability and weak work awareness. We must strictly focus on the work service awareness of new employees, strengthen job skills, and improve employees' comprehensive abilities.

2. Strengthen front-end and back-end communication and coordination to improve customer service.

Regularly open coordination meetings between the kitchen and the front desk to enhance the team awareness and service awareness of Champs Elysees personnel, discover and solve shortcomings in the work, assist each other in the front and back offices, and work together to enhance the brand of the restaurant.

3. Reasonably arrange personnel and comprehensively utilize labor force.

In today's increasingly fierce competition, personnel are tight. Reasonable arrangements should be made according to the existing kitchen personnel, comprehensive utilization, timely adjustment of employees' work content, and improvement of employees' work efficiency.

4. Further standardize and clarify the kitchen reward and assessment system.