By summing up, people can turn scattered and superficial perceptual knowledge into systematic and profound rational knowledge, and thus draw scientific conclusions, so as to correct shortcomings, learn lessons, and make future work less detours and more achievements. The following is a summary of my carefully selected work, hoping to help you!

self-summary of the kitchen

under the unified arrangement of director Lin, under the specific leadership of general manager Liu, and under the care of the county party Committee, county government and relevant government departments of industry and commerce, taxation and tourism, our Siyuan Hotel is fully assisted by the administrative personnel department (including security branch and engineering branch), finance department, housekeeping department, catering department, production department, marketing department and purchasing department. As well as the close cooperation between customers, hotel agreement units, outreach business units and suppliers, all hotel staff worked hard with one heart and one mind, worked hard, actively married and overcame various difficulties, and achieved fruitful results:

First, the hotel's operating performance improved steadily, which was significantly improved compared with last year

The hotel's annual operating income achieved the annual turnover target issued by the hotel at the beginning of the year, and all kinds of taxes were paid over 3, yuan in the whole year.

2. The comprehensive management of the hotel has been strengthened and improved day by day, and the level has been comprehensively improved

1. Continue to establish and improve various hotel rules and regulations.

(1) The responsibilities of various posts in the hotel have been redrafted and improved. Including the improvement of all job responsibilities from the general manager to the ordinary waiter.

(2) constantly supplement and improve the comprehensive hotel management system according to work needs.

this year, the hotel has issued the comprehensive management system for employees' labor discipline, the management system for hotel leave (revised), the dining system for employees, the supply system for employees' working meals, the management system for hotel material procurement, the provisions on hotel financial discipline and the management system for hotel hygiene. In particular, with the promulgation of "Hotel Material Procurement Management System", the supplier's door-to-door supply and the market price adjustment system for most of the hotel's food raw materials were implemented, which focused on improving the deepening reform of the hotel procurement system, saving the hotel procurement manpower, saving the procurement time and improving the procurement timeliness.

(4) According to the actual situation, the hotel has also formulated some technical specifications and operating procedures of various departments. For example, the housekeeping department's guest room hygiene management regulations, hotel PA technician work standards, hotel wood products maintenance standards, hotel metal facilities maintenance standards, and front desk energy saving and consumption reduction control rules have been issued.

It can be said that the hotel has a strong system with high standards and strict requirements, and the implementation is in place, which fully ensures the normal development of hotel management.

2. Hotel quality inspection and supervision are always unremitting

As we all know, quality is the lifeline of the hotel. Over the past year, our hotel has attached great importance to the quality of hotel products, service and management.

in the first half of the year, the hotel set up a leading group of quality inspection inspectors headed by manager Li Jinping of the finance department, and in the second half of the year, it set up a leading group of quality inspection inspectors headed by general manager Liu Julin, who regularly and irregularly inspected the overall work of all departments of the hotel (including employee labor discipline, employee gfd, departmental health work, departmental service quality, departmental fire protection work, etc.) every week, and instructed relevant responsible departments and responsible persons to rectify and carry out comprehensive quality inspection of the hotel. The comprehensive quality inspection of the hotel insists on at least once a week, which effectively urges the daily management of the hotel.

3. Emphasis has been placed on strengthening the six routine management and six-T practical management of the hotel.

The hotel has fully implemented the "six routine management law of the hotel" of "regular classification, regular sorting, regular cleaning, regular maintenance, regular standardization and regular education", and has conducted relevant training for employees of all departments. In the second half of the year, the hotel's six-T practical management mode will be fully promoted, namely, "daily processing, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement", focusing on the grid spacing of work cabinets (drawers) in the catering department, the production department and the housekeeping department, doing a good job in the management of small objects, standardizing the placement of raw materials and materials in the hotel's warehouse and kitchen, and operating according to the principle of left in and right out, so as to prevent irregular operation.

3. The service level of the hotel is improving day by day, and the staff's service consciousness is constantly enhanced

1. The hotel administration and personnel department is responsible for all-round induction training for newly recruited staff, including the basic knowledge of the hotel and the fire protection training for all staff of the hotel.

2. In March, the hotel paid He Yixian to go to Huatian Hotel, a five-hotel in Zhuzhou City to learn laundry technology. He Yixian also wrote his learning experience and preached it in the hotel after he came back, which promoted the study of hotel employees.

3. Every department of the hotel can actively carry out on-the-job training, on-the-job skills competition and other activities every month throughout the year.

if the food and beverage department sets up a training team to clarify the "purpose, practicality and timeliness" of the training, formulate a training plan, combine theory with practice, and carry out employee training by stages and in batches. Every month, we actively carry out training and competition on employee's gfd, polite expressions and other skills such as tray, wine pouring, table setting, serving, napkin folding and so on. Training on hotel management knowledge and safety and health knowledge once a month; Training of catering promotion business knowledge twice a week, etc., and regular assessment.

the finance department always carries out cashier job training and skill competition throughout the year.

Housekeeping department has actively carried out the training of various positions of room attendants and the skills competition of cleaning rooms, making beds and making rounds in spare time every month throughout the year.

Through constant training and skill competition at ordinary times, all departments of the hotel promptly corrected the bad operating habits and irregular and unscientific operating procedures of employees at work, effectively improved the service skill level and service quality of employees, and trained a large number of post technical experts of various departments.

4. various departments of the hotel constantly sum up some hotel service experiences in their actual work. for example, the housekeeping department constantly improves the quality of customer service by standardizing personalized services such as warm message service, wake-up service, and floor butler service at home away from home. Attendants in the catering department self-market personalized services, telephone greetings or text messages to customers on holidays, etc., to continuously improve the quality of catering services, strengthen emotional communication with customers, and promote catering operations.

IV. Persistence in hotel marketing

Hotel marketing is mainly undertaken by the marketing department and the administrative personnel department, and the following work has been carried out with the full cooperation of all departments:

1. According to the annual work plan, the hotel has put forward the work performance (commission) plan of the marketing department, and the marketing department has made the marketing system of its own department with the goal of accomplishing economic tasks as the center and pursuing economic benefits as the first goal, and implemented the responsibility of marketing tasks from person to person.

2. gather all the strength of the hotel, constantly explore and innovate marketing channels, broaden marketing ideas, advocate the all-staff marketing model, constantly improve the enthusiasm of hotel marketing personnel, carry out hotel marketing skills training for marketing personnel, and improve their marketing level. For example, in order to broaden the channels of hotel marketing, the information platform of hotel website is used to publicize the contents of hotel marketing activities; Use Weimei SMS platform to publish relevant marketing information of hotel series marketing activities; Strengthen communication with customers regularly and irregularly, and make home visits and return visits to customers; Establish customer related files, etc.

3. A series of marketing planning activities have been carried out in a targeted manner. For example, launch off-season marketing activities in March and April. A student package marketing campaign was launched in May. In July, marketing activities such as "Siyuan Fish Head Emperor" signature dish and thank-you banquet were launched. In August, the celebration of "Eight" was held. 1 "Army Day", the hotel supports the army and loves the people and offers big rewards. Since August, the sales and marketing activities of the hotel's Mid-Autumn Festival moon cakes in 21 have been launched (more than 7 boxes of moon cakes have been sold). In September, the marketing activities of the hotel to celebrate the National Day and Teacher's Day were launched, as well as the marketing activities of Siyuan Laohejia beef offal specialty and Yangcheng Lake "Suting" hairy crabs. In November, the hotel's "Singles' Day" theme party was held, and the opening marketing activity of the hot pot city on the first floor was held. In December, the hotel's 21 Christmas Eve masquerade was held. Wait a minute.

4. The hotel launched the marketing activities for the first anniversary of the celebration and the New Year's Eve dinner in the Year of the Ox.

5. The marketing of the second anniversary of the hotel and the New Year's Eve dinner in the Year of the Tiger were planned in advance.

6. The wedding (birthday) celebration team has promoted the overall operation of the hotel through point-to-point marketing.

five, the hotel's work of increasing revenue and reducing expenditure is very effective

The hotel has issued departmental performance plans for all departments throughout the year, and strengthened the cost accounting of all departments, mainly focusing on detailed cost control for the floors of the inn, chess room, laundry room, catering department and production department, saving daily consumables, saving daily water, electricity and gas, etc., and achieved good results.

1. Since May, the hotel has implemented sub-package water and electricity meters in the management areas of various departments, laying the foundation for detailed accounting of departmental water and electricity costs

2. Housekeeping is the main revenue-generating department of the hotel, and Tongyu is also a department of hotel costs and expenses. In line with the purpose of saving is to create profits, Housekeeping calls on all employees to start from themselves and start from scratch to put an end to all waste.

(1) Housekeeping floor requires employees to recycle disposable low-value consumables, such as toothpaste, toothbrushes, razors, etc., which can be sold to waste collection stations after recycling, combs can be used after cleaning and disinfection, and all disposable articles shells can be recycled.

(2) Every working area in the housekeeping department has worked out the switching schedule of lights, air conditioners, etc., which can be switched on and off in time and used scientifically, so that it can be implemented day after day, saving a lot of electricity for the hotel.

(3) Housekeeping department rationally divides the monthly quota of items in each district according to the departmental budget indicators issued by the hotel, and tries to replace the old with the new, and the responsibility lies with the people.

3. The food and beverage department enhances employees' awareness of benefits, strengthens departmental cost control and saves expenses.

(1) The Food and Beverage Department repeatedly emphasized the importance of departmental cost control at departmental meetings, advocated employees' awareness of benefits, and strictly demanded the implementation. At the same time, improve the department's purchase system, use system and process of related items, and clarify responsibilities.

(2) Save departmental consumables, and reuse some discarded items. For example, the fragrant towel can be used as a rag after being scrapped, and the table cloth can be mended and reused after being broken.

(3) Cultivate the catering staff to form a good habit of saving, and turn on and off all water, electricity, gas, oil and air conditioning switches in the department area reasonably to prevent waste.

4. The production department strictly controls the production cost of dishes at ordinary times, and strictly grasps the cost accounting inside the kitchen. In the face of the upsurge of market prices since November this year, the production department, on the one hand, made articles on the price of dishes and the collocation of raw materials, adjusted the structure of dishes in time to ensure the gross profit of kitchen production; On the other hand, we cooperated with the purchasing department to investigate the market, organized the supply of goods in time, and stored a large number of low-priced grain and oil (including tea oil, salad oil, rice, etc.), which effectively saved a lot of production costs.

self-summary of kitchen 2

Time flies, and a month has passed in a blink of an eye. In the last month's work, our kitchen staff worked very actively and cooperated with my work, which greatly improved the hygiene. In the hot summer, we can also ensure normal production and preservation of raw materials.

However, there are still many problems and shortcomings, such as inaccurate positioning of dishes and failure to improve according to the needs of guests; Although health has greatly improved, we can't be satisfied with it. Therefore, we ushered in a new January with a variety of problems and efforts to change and enhance product image.

First report the work plan for next month as follows:

1. In the positioning of dishes, gradually change the quality of dishes according to the needs of guests. I will try my best to cooperate with the work of the new chef, standardize the production of dishes, so that it can gradually form a set of targeted and stylized products, which is to establish its own brand in the development and change of products.

2. In the kitchen administration, we should systematically integrate the core competitiveness, improve the management level by standardization, guide the kitchen administration with the goal of efficiency, effectively monitor and guide the kitchen, and improve the execution in strict accordance with the standards. Reasonable reserve of kitchen technical force and joint efforts to launch novel dishes.

3. In terms of personnel, professional skills should be assessed, and regular training should be adopted to improve their business skills and professionalism. On the premise of combining with reality, various rules and regulations in the kitchen should be further improved.

4. In the production of dishes, a three-level check system and a negative check system are adopted, that is, the chef checks, the waiter checks and the waiter checks, and if problems are found after one check, they all have the right to return, otherwise they will have to bear corresponding responsibilities.

5. In the acceptance and use of raw materials, we should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the benefits to customers.

6. in terms of communication, obey the leadership, manage yourself, manage people and officials.

7. study plan: maintenance and maintenance of kitchen equipment, and learn the working principles of the new chef.

In the next month, it means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to cooperate with the work of President Pan and other leaders and open up a new situation for the later work.

Make a self-summary of the kitchen Part III

Everyone Qi Xin worked together and worked hard. While completing the plan, they also created a series of surprises, but there are still some shortcomings that we need to sum up and make up.

1. Summary of work in _ _ years:

1. Strengthen internal 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 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 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. The hygiene and hygiene 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 restaurant