Chef's Work Summary Report Sample Every year at the end of the year, the chef is busier. After welcoming Christmas and New Year's Day, he also has to prepare nutritious meals for students during the exam period.

In addition to being busy during the holidays, many chefs also have a headache at the end of the year.

So how do you write this year-end summary? Why do you have to write it? Is the year-end summary just a formality? We interviewed some chefs who are good at writing year-end summaries to see what the answers are to these questions.

Why is it necessary to write a year-end summary? Why is it necessary to write a year-end summary? Do all restaurant chefs have to write it? Is it really so important to write such a year-end summary of hundreds or thousands of words? I am sure many chefs have this in mind

doubt.

We haven’t counted whether all restaurants write this, but restaurants with a certain scale must write it.

The important significance of the year-end summary is to summarize the work of the year. It includes the achievements you have achieved this year, the problems that need to be solved, and the prospects for the future. It is not only an explanation of your work throughout the year, but also a guide for you.

It is an assignment handed in by the unit leader, so it is necessary to write this year-end summary.

So, can a year-end summary of hundreds or thousands of words really cover your work for the year? Xun Lihai, the chef of Wuqing Conference Center, said: "A good year-end summary can reflect the overall management level of a unit."

"For example, the results you have made in a year include how many new dishes the head chef's department has invented, how much energy has been saved in the kitchen, staff management sales performance, the success rate of innovative dishes, etc. Of course, these data sources cannot be imagined out of thin air.

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Xun Lihai said: "We have to do summaries every quarter, as well as monthly summaries, weekly summaries, and even daily work diaries. When it comes time to write the year-end summary, just pull these data out of the PC and make statistics.

"Liu Renyao, the head chef of Taoran Garden Hotel, said: "The units have tables for cold dishes, noodles, hot dishes and other stalls. These supervisors need to fill out the forms twice a day, and the status of each link can be reflected on the forms. I do this every day.

You only need to check these tables once to show how many guests our unit received in a year and the ordering rate of the innovative dishes we introduced. If you give this year-end summary to the boss, he will understand what we have done throughout the year.

"If there is no daily accumulation, if the entire back kitchen management is loose, these data cannot be so detailed, and it is impossible to keep them intact all the time. Even if there is only a two-hundred-word year-end summary, I can only write it with all my strength.

Some empty talk.

If the management is rigorous, the year-end summary will not only not be difficult to write, but also very easy.

Xun Lihai said that at the Wuqing Convention Center, their management is so detailed that they know how many kilowatt hours of electricity and cubic meters of gas are saved every day, because they count the amount of gas, water and electricity based on passenger flow every day to determine whether it is saved or wasted:

For example, a banquet for 1,000 people today uses 200 cubic meters of gas. If a banquet for 2,000 people uses 500 cubic meters of gas the next day, then 100 cubic meters are wasted. On the contrary, it is saved.

Therefore, in Xun Lihai's year-end summary, he can write in detail what achievements he has made during the year, and can list all the data. The entire year-end summary is concise and clear at a glance.

With these detailed data, the head chef can just find someone to write a good year-end summary without doing it himself.

Therefore, a good year-end summary not only reflects the chef's personal ability, but also reflects the overall management level of a restaurant.

Having said so much about how to write a year-end summary, how to write a year-end summary? Is there a specific format? Of course there is.

We have already talked about the internal significance of the year-end summary. Let’s talk about this part in detail.

The year-end summary is divided into four steps: Step 1: Opening remarks.

The opening statement should be as short as possible, the simplest model: "XXXX year is about to pass, and the new year is about to come. During this year, we have made many achievements, but there are also some problems. Here is the summary..." Second

Step: partial performance.

After writing the opening remarks, go directly to the topic. The department performance is divided into a contract part and a data table part in terms of format, in no particular order.

The contract part mainly explains the achievements made by the department in the year, focusing on the main achievements, such as the food festival held during the year, the important adjustments made by the department, the important meetings held, the training given to employees, and what the head chef personally implemented.

Measures, chef's dish innovation, employee management, dish sales, etc. The contract part requires clear organization, concise language, and avoid empty words and clichés.

The data chart section lists a table. The internal content includes total turnover, total cost, number of innovative dishes, success rate of innovative dishes and click rate, total gross profit margin, sales proportion of each stall, energy saving quantity, etc. It is best to compare it with the above

The data for one year are listed together for a year-on-year analysis.

Step 3: Current problems.

This part is actually about you making some suggestions to the leader and problems that need to be solved jointly by the leader, so you should be careful when writing. Some small problems that you can solve yourself do not need to be mentioned in this year-end summary.

For example, you think that the pressure on the kitchen has increased due to the increase in passenger flow, and the kitchen structure no longer adapts to the development needs of the restaurant and needs to be renovated; the staff's service awareness cannot keep up, and some training needs to be carried out, etc.