Work summary is an important link to do all the work well. Through work summary, we can make clear the direction of the next work, avoid detours, make fewer mistakes and improve work efficiency. The following are five summary reports on the work of kitchen workers collected by me. Welcome to read and share them. I hope you like them.

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Summary report of kitchen workers 1

The busy semester is about to pass. As a kitchen worker, in order to improve my work quality, I would like to summarize my work in this period as follows:

First, do things seriously and be honest

Kitchen work seems to be a simple job, especially for people who do chores in the kitchen like me, but I don't think so, because everything in the kitchen, whether the chef or the handyman, is related to the safety of children in the whole park. No matter how cold the weather is at the beginning of school and how hot it is at the end of the semester, I always consciously overcome difficulties, strictly follow the kindergarten kitchen work regulations, do my job conscientiously, and never despise these washing things. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the kindergarten leaders believe me and give me the opportunity of this job, I will be worthy of the kindergarten, parents and children, be an honest and trustworthy person, do my work conscientiously, satisfy parents and reassure leaders!

2. Diligence, regardless of gains and losses

As we all know, kitchen work is not like being a teacher, which requires high education, eloquence and professional skills. Kitchen work is mainly meticulous and earnest. I think we should be willing to make efforts and have the spirit of dedication. I think, although my education level is not high, I still have strength. Therefore, in my work, I never pick and choose. I not only obey the arrangement of the team leader, but also take the initiative to solve problems for the team leader. When I am with my colleagues, I always leave the heavy work to myself and the convenience to others as much as possible. In this issue, I was delayed for a week because of illness. I was afraid of causing trouble to everyone. When my condition improved, I returned to work, regardless of my health, and devoted myself to my work. I often feel that people's strength is not lost like other things. As long as they work hard, they will be exhausted. Therefore, no matter who needs help in kindergarten, as long as I can do it, I will not refuse. I think the kindergarten is my business, no matter who does it, it is for the collective.

3. Find the knack to be skillful

I have been working in kindergarten for several years. Although my work is all hard work, it is not without rules. I often wonder how to make fewer repetitive links and how to do more things quickly and well, which not only saves time and improves efficiency, but also ensures the quality of work. I think, as long as you are willing to use your brains and find tricks, you will definitely do your work well and happily. Now, my work is getting easier and easier, and I like this job more and more.

After the end of the semester, I can successfully complete the task. Thanks to the care and help of my colleagues, I will work harder in the future to repay your concern for me!

Summary Report of Chef 2

With the pace of the clock, 2 years will soon pass. Looking back on the past year, I would like to thank all the leaders for their guidance and help in my work and my colleagues for their support. I will definitely set an example in my future work, be strict with myself, do my job well, make up for the shortcomings in my work and improve my skills and service level.

The work of the canteen involves some specific problems such as eating and drinking, and it is regarded as a "thankless job". In this case, I don't regret that although I have done a lot of work, I can't get everyone's approval, but I do my best to do a good job in various services. Strengthen all aspects of management, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, I have also done a lot of work in changing the mode, changing the service attitude and improving the service quality. I always adhere to the people-oriented service concept, adopt various service methods, and try my best to provide convenience for everyone, so that eating in the canteen will feel like returning to home. In order to better complete my job in the new year, I summarized my work in the previous year.

1. Strengthen theoretical and professional study, and constantly improve their comprehensive quality.

I attach importance to the study of theory and business knowledge. In my work, I insist on studying while working, and constantly improve my comprehensive quality. First, seriously study the knowledge of work and business, focusing on the study of food cooking and methods to improve food quality. Second, study knowledge seriously, combine with the actual characteristics of my work, and use my spare time to study selectively, so as to further enhance party member consciousness and the concept of serving the people.

second, work hard and finish the task on time.

in the past year, I have established and strengthened the idea of serving the people. Go to and from work on time, ensure that meals are served on time, abide by labor discipline and all rules and regulations of the canteen, obey work deployment, take good care of collective property, do a good job in collective and personal hygiene, and strive to complete their duties. The quality of dishes is the core competitiveness of the chef's survival and development. Therefore, in food cooking, I strictly follow the food operation rules to ensure safety, clean non-staple food, carefully cut vegetables, and clearly define diced, diced and shredded food. The side dishes are beautiful, the color is beautiful, the stir-fried dishes are delicious, and the salt is moderate. At the same time, I also listened carefully to the opinions of the diners, summed up the shortcomings, and improved them in time in the next cooking. In terms of service, I am high-quality and efficient, and I am kind to the diners and speak kindly. Don't swear, don't swear, unite as one, and do a good job in food.

in food hygiene. I strictly abide by the canteen hygiene system, strictly implement the Food Hygiene Law, prevent "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure everyone's health. The storage of finished products is subject to "four isolation"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is isolated from natural ice. Personal hygiene should be diligent in washing hands and cutting nails; Take a bath and have a haircut frequently; Change your work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks.

Chef's Summary Report 3

2XX years are about to pass. Looking back on the work plan before the year and all kinds of busyness in this year, the kitchen staff have made painstaking efforts. Everyone Qi Xin worked together and worked hard, creating surprises while completing the plan, but there are still some shortcomings that we need to sum up and make up.

1. Strengthen the training in the kitchen. According to the work summary of the previous year, the kitchen staff have poor working ability and weak working consciousness. We should strictly grasp the new staff's working service consciousness, strengthen their job skills and enhance their comprehensive ability.

2. Strengthen communication and coordination between the front and back offices, and improve customer service. Regular kitchen and front desk coordination meetings were held to enhance the team awareness and service awareness of the Champs Elysé es staff, find and solve the shortcomings in the work, and the front and back offices assisted each other and worked together to enhance the brand of the restaurant.

3. Reasonable arrangement of personnel and comprehensive utilization of labor. In today's increasingly fierce competition and shortage of staff, reasonable arrangements should be made according to the existing staff in the kitchen, and the work content of employees should be adjusted in time to improve their work efficiency.

4. Further standardize and clarify the kitchen reward and assessment system. In order to 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' positive working attitude, the reward and assessment scheme for employees has been further specified in detail.

5. As always, do a good job in the "five-routine method" and hygiene work in the kitchen. Hygiene and the "five-routine method" work in the kitchen has always been one of the key points in the kitchen work, and the kitchen staff will carry it out persistently. In the hotel's star rating self-examination, it was praised by the hotel leaders and was also rated as the "five-routine method" demonstration kitchen of the western food department.

6. Reflect the restaurant brand and highlight the personalized service. In the service on weekdays, the front and back office cooperate with each other, and there is no shortage of personalized service, and special guests are treated specially. Among them, there are nutritious meals for pregnant women for more than two months, and personalized dishes for frequent customers who like food for a long time.

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. Successfully complete the mooncake sales task. Qi Xin, the kitchen staff of the annual moon cake sales work, worked together to focus on the sales. Although the sales ability of the kitchen staff was weak, after more than two months' efforts, the task was successfully completed.

9. The food activities in various festivals are rich and colorful. From Chinese and western mixed packages to classic buffet bar, from mother's day warm packages to Christmas dinner, it brings guests not only delicious food, but also surprises and satisfaction.

1. create excellent western dishes with nanyuan characteristics. The kitchen has been innovated and developed, and many western-style a-la-carte dishes which are deeply loved by guests have been developed. In the province's cooking skills competition, he won many gold medals and special gold medals, winning honors for the hotel.

all these are inseparable from the concerted efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but we should think more about our shortcomings. In today's fierce competition, how can we create more achievements tomorrow requires our concerted efforts. We will face difficulties, challenge the future and create a better tomorrow in the new year.

Summary Report of Chef 4

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. With the care and help of the leaders and the understanding and support of all comrades, the guest house kitchen has successfully completed various service guarantees in _ _ _ _. In order to sum up experience, overcome shortcomings and better promote future work, the work situation in this year is reported as follows:

1. Basic work situation

1. Personnel management

Hold regular morning shift meetings every day, check the clothes and gfd of employees, 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 training time is not less than one hour per week, and make employees develop the good habit of obeying rules and disciplines.

while training and checking, strictly implement various rules and regulations, strengthen internal management, focus on the management of employees who violate the rules and regulations, and strictly implement quantitative management regulations.

2. Update and innovation of dishes

This year, the kitchen menu of the hostel was updated twice, and the replacement rate of dishes was over 3%. * * * New dishes have been introduced, among which dishes such as dry pot Xiangzhi donkey, Jiaodong miscellaneous fish pot, one-step green pepper fish, tofu pot, etc. have high click-through rate and are unanimously welcomed by guests. According to the customers' taste demand, the research on staple foods was strengthened, and coarse grains, snacks and other varieties, such as walnut crisp, hand-grabbed cake and chopped green onion cake, were also well received.

In every foreign affairs activity, we make full preparations, get to know the guests' living habits, eating hobbies, etc. through surfing the Internet and reading books, and prepare dishes and cook them, which has been praised by guests in Korea, Germany, Australia and other places.

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

Guangdong cuisine masters were hired to exchange technical experience in the guest house. During this period, a series of Cantonese cuisine dishes were also introduced, mainly homely and light, and breakthroughs were made in dish setting and dish head decoration, and a number of new tableware and utensils were purchased for the banquet hall to increase the freshness and innovation of 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, and strictly check the purchase, picking and cooking to prevent food pollution. Each team is required to do a good job in the sanitation of chopping boards and stoves after work, prepare all kinds of condiments, check and filter to prevent impurities from affecting the quality of dishes, work in strict accordance with operating procedures, and disinfect tools, chopping boards and other appliances according to regulations. The management responsibility of each refrigerator in the kitchen shall be carried out by people, and the special person shall be responsible for it, and the food shall be stored in categories to ensure that it is thoroughly cleaned at least once a week. Environmental sanitation implements the principle of "regional division of labor, responsibility for responsibility and implementation to people". Through the above measures and the efforts of all employees, all foods and tableware can reach the standard in each food smear test, and there is no food poisoning incident.

(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 fume pipeline at least once every six months. Check the gas and oil pipelines, flange joints and valves in the kitchen regularly to prevent leakage. Arrange the person 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 can 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 ask Jiemingxin Company to regularly inspect production equipment and facilities, such as valve opening and closing and equipment maintenance. Through the above efforts, there was no safety accident in the guest house kitchen throughout the year.

4. Cost management

Chef teams are arranged according to the dishes, and the chefs of each team are responsible for their respective cooking varieties, and they are processed in strict accordance with product specifications, so as to unify the standards of products and ensure the quality of dishes. Calculate the yield of each dish, control the amount of dishes, and equip the dishes according to the number of people. Especially for banquet meals, strictly calculate the standard of each person to avoid waste caused by too much food.

according to the requirements of the dishes themselves, raw material procurement standards are formulated, and the procurement is based on the daily unit, and planned orders are placed according to the laws of business conditions to avoid 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. Every day