Summary is the product of reviewing one's own social practice. It takes one's own work practice as the material and adopts the first-person writing method, in which achievements, practices, experiences and lessons are all self-referential. The following is the monthly summary report of kitchen work that I recommend. Welcome everyone to learn from it! Monthly summary of kitchen work 1

I officially went to work in Yuebao Hotel in November of XX, which was the most tense period of hotel preparation. Everything in the kitchen of the catering department was blank, such as how to purchase equipment, how to collect enough raw materials, how to check, market promotion and product positioning, rules and regulations and the formulation of various daily bills. In view of the above problems, I made a preliminary plan based on my past experience. On the one hand, I searched for information, got involved in the front line of the market, seized first-hand materials, and made a procurement plan; On the other hand, according to the actual situation of the surrounding market, the positioning of dishes is initially determined and recipes are formulated. Strive for accurate positioning, which can lay the foundation for the next operation.

Yuebao Hotel started its trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superiors, the kitchen of the catering department constantly improved its dishes according to the requirements of the guests, so as to make the dishes more suitable for the market.

since the trial operation, the reception targets include group meetings, wedding banquets, banquet receptions of various specifications and casual guests (mainly in late December). Revenue reached more than 19, yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as: the positioning of dishes is not accurate, and the design of dishes is not determined according to the requirements of guests. With all kinds of problems and efforts to change and improve the product image, we ushered in a new year. The work plan for XX year is now reported as follows:

1. With regard to the positioning of dishes, we will develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's operating conditions and market customer surveys. According to the needs of group meetings, individual guests, banquet reception and three major consumer groups who come to the hotel for consumption, we will continuously enrich the products and gradually form a group of targeted and stylized products. Make the product establish its own brand in the development and change.

second, in the kitchen administration, we should systematically integrate the core competitiveness, improve the management level by standardization, improve the market competitiveness by modern information means, and guide the kitchen administration with the goal of efficiency.

third, in terms of personnel, we should conduct professional skills assessment, eliminate the fittest, and adopt the methods of "please come in and go out" and regular training to improve personnel's business skills and professionalism. On the premise of combining reality, further improve various rules and regulations in the kitchen.

fourthly, the four-level control system is adopted for the production of dishes, and the one-level control system is negative, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return if there is any problem. Otherwise, everyone has to bear the corresponding responsibility.

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 greatest benefits to customers.

VI. Strictly implement the Food Hygiene Law in terms of food hygiene and fire safety

. Do a good job in kitchen hygiene and safety.

Strictly implement standard operating procedures, prevent all kinds of accidents, ensure safety in production, and keep the alarm ringing! Monthly summary of kitchen work 2

Hello, I'm xx, the chef of xx store, and the intense and busy 2** is over. Looking back on this year's work, I have gained a lot. For this year's work in by going up one flight of stairs, it is necessary to sum up the gains and losses in last year's work. Here's a summary of my work:

The overall review of my work

Profit is her first goal "What needs to be explained is the goal, not the goal". Only by realizing profit can we achieve four salary increases in a year, and can we fulfill the commitment and responsibility of enterprises to employees and society. Profit is also the only rule for enterprises to survive. As a service department, providing customers with safe, clean and delicious food is our primary task, but at the same time, we are also responsible for generating income and saving expenses for enterprises. Over the past year, with the concerted efforts of all the staff and leaders of the branch, our store has achieved double standards. While striving to generate income, we also don't forget the education of economy and safety. The department runs through the work of safety and economy throughout the year. Under the condition of ensuring the quality of work and not affecting the service to customers and the work and rest of employees, we try our best to reduce costs and arrange safety training. We know that only safety can produce, and every penny saved is the profit of the enterprise and also our own.

In 2** years, I completed the following tasks

1. I successfully took over the work of Huatian Chef. In April of 2**, I officially took over the work of Huatian Kitchen Department. Because I have a strong personality and long for militarized management, I hope others can obey me in everything, and I am also neat, so I am still a little worried. However, I believe that I finally completed the handover work with the help of my leaders and the cooperation of my colleagues. In the first three months, personnel, revenue and gross profit remained stable.

2. Rotation training for employees in the establishment. At present, except for one person in the kitchen department, the others can skillfully operate at least two jobs in the production area "excluding water bar"

3. Training for new employees. From April last year to the end of September, we received and trained 25 new employees in each store. With the help of the leaders, we arranged one-on-one training for experienced employees one by one according to the Training Procedure for New Employees. At the same time, we also paid attention to giving new employees a good first impression and sought opportunities to brainwash them into the self-regulation and forbearance rules of being a man and getting along with others. Focus on strengthening safety training. So far, no new employees trained by our office have reported safety accidents to the company.

4. All the engineering maintenance that the branch can handle by itself, except gas, are handled by itself to ensure the normal supply and demand of the branch and not to cause trouble to others because of their own work.

for various reasons, there are some problems in my work.

1. It is easy to bring personal emotions into my work. When I am in a good mood, I run smoothly, and my guards are satisfied and full of passion. When I am unhappy, I neglect them. I will try my best to overcome these situations in my work in the future.

2. The staff's awareness of hygiene needs to be improved, and decontamination and source hygiene of kitchen utensils are under way.

3, poor self-control. I still remember a sentence that Hong Shao told me: If you want to manage well, you must manage yourself. I can say that I know, understand and understand what the company's training courses and outward bound training hope us to understand. It's just that too often I indulge myself and don't restrain myself, so I can manage myself well in my future work and life.

IV. About 2** My plan is

1. Do a good job in every item every day;

2. Refine safety, production and hygiene measures to improve customer satisfaction;

3, strengthen education and training, strengthen the quality of employees, and realize one-on-one training for new employees as much as possible;

4. Restrain yourself, standardize management, and constantly adjust the rotation training of employees;

5. At the end of this month, submit the detailed plan for gas saving and gross profit control to the branch manager * * * for discussion and implementation;

6. Learn more other things and enrich yourself.

Practice has proved that with the increasing competition in the market, we can't just stay in the past ten years and the achievements of the Asian Games. First, we should innovate our concepts, change our strategies and adapt ourselves to the society with the changes of employees' age levels. We hope that everyone will step onto a new level in by going up one flight of stairs at this time next year. Finally, we sincerely hope to join you in the war of resistance for 2 years. Thank you! Monthly summary of kitchen work 3

2xx years have passed, and I will try my best to correct the shortcomings in the past year and do a good job in the new year. In the past year, with the care of leaders and the enthusiastic help of colleagues, I have achieved some success in my work through my unremitting efforts, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful and happy, but it doesn't matter because they are all in the past. I will try my best to do a good job in 2xx, and now I will summarize my work in the year as follows:

1. Training: Wednesday in every month is the time for me to train and summarize the gains and losses of the week. Under the guidance of Master Liao, I know how to train my subordinates, manage each employee well and be serious and responsible for my work.

2. Management: The superior is the model of the subordinate, and I always insist on setting an example, so my team is very United. I am the same to anyone, doing things fairly, justly and openly, people-oriented, and managing people in many ways. In 2** years, there were more employees leaving the kitchen, and in 2xx years, there were fewer employees leaving the kitchen compared with last year, so 2xx was a relatively stable year.

3. As myself, I am responsible for kitchen management, sauce operation, food quality control, raw material control, kitchen coordination and water, electricity and sanitation supervision.

4. Replacement of equipment: Before June, the old kitchen stoves were not powerful and the speed of cooking was not fast, which affected the quality of products. After many consultations with the leaders of the head office, it was replaced by an energy-saving stove. After the fire came up, the speed and quality of vegetables were improved, and the gas was much less than before.

5. In terms of operation, the monthly turnover and purchase situation were recorded:

1) January income: 52249 yuan, purchase: 1864 yuan, gross rate: 65%

2) February income: 419492 yuan, gross rate: 15928 yuan, gross rate: 62%

3) March income: 36 yuan, purchase: 119284 yuan, gross rate: 66% < P >. May income: 381,993 yuan, purchase: 132,888 yuan, gross rate: 65%

6) June income: 45, yuan, gross rate: 17, yuan, gross rate: 62%

7) July income: 43, yuan, purchase: 16,66 yuan, gross rate: 62% < P >. Revenue: 417,942 yuan, 159,578 yuan, gross rate: 6%

1) October revenue: 39, yuan, gross rate: 7%

11) November revenue: 59,115 yuan, gross rate: 65%

. Later, the price of the menu was adjusted in time, and the gross rate rebounded under the control of raw materials.

7. The team did not do well this year, and some employees gfd did not do well. Sometimes we don't operate according to the relevant standards of our group. Because some logistics personnel are too open-minded to communicate, the supervision is not in place.

In short, 2xx years have passed, and 2xx years take today as a starting point, new goals and new challenges. In the new year, we should continue to work hard, study hard and sum up hard, so as to strive for a higher level in the new year.

2xx annual work plan

2xx years have passed. Looking back on the work plan before the year and all the busy things in this year, the kitchen staff have made painstaking efforts. Qi Xin made concerted efforts and made active efforts, and at the same time, we created a series of surprises, but there are still some shortcomings that we need to sum up and make up. A busy and substantial 2xx year has passed, and it is a challenging 2xx year to meet us. Looking forward to the new year, I will make efforts from the following points:

1. Strengthen the internal training of the kitchen: according to the work summary of the previous year and when the decoration work of our store is not busy in March, we should pay strict attention to the work service consciousness of new employees who are poor in working ability and work consciousness. Strengthen job skills training and improve employees' comprehensive ability.

2. Product innovation: First of all, we should have a good attitude of being open-minded and eager to learn, go out and learn more, ask more questions and learn more. Keep abreast of local and foreign market trends, strengthen communication with procurement, and try to innovate the market and raw materials. Strengthen the communication between chefs, learn from each other's strengths and constantly enrich themselves.

3. Quality of dishes: strictly control the quality of raw materials. Pay attention to the safe use of food, carefully study the color, aroma, taste and shape, and make every dish on the guest table perfect. Strictly control the collocation, weight and temperature of dishes. Put an end to foreign bodies, sundries and spoiled dishes.

4. communication and coordination between the front office and the back kitchen: strengthen the correct treatment of the feedback information from the guests every day, attach importance to and constantly improve the quality of the dishes with a good attitude and an open mind. Strictly control the speed and order of serving. Communicate with the daily urgent push and special introduction, and strengthen the communication with the daily meal label arrangement and package.

5. energy conservation: strictly and reasonably use water and electricity every day, and regularly assign people to switch on and off various switching devices on time.

6. Safe use of facilities and equipment: strengthen communication with the engineering team and regularly maintain and repair facilities and equipment. Use operating facilities and equipment correctly and safely, and make a comprehensive inspection before coming off work, so as to be foolproof.

7. cost control: use raw materials reasonably, make the best use of them, and ensure good inspection. Strictly put an end to spoiled food from flowing into our store, and coordinate the use of raw materials by various departments.

8. Off-season marketing plan: For catering and entertainment enterprises, there are ups and downs. In addition, the decoration of our store in March will strengthen the quality of the dishes of business meals, change and innovate, attract the employees of this building, and strive for business meals to be in by going up one flight of stairs in the new year. After the renovation, update the dishes of music and food, strengthen the quality of dishes, and raise the gross rate to a higher level.

9. As always, it has always been one of the key points of the kitchen to do the "six routine methods" and hygiene work in the kitchen, and the kitchen staff has been persistent in implementing them.

1. Make reasonable arrangements for the comprehensive utilization of personnel and labor. In today's increasingly fierce competition, personnel are nervous. According to the existing staff in the kitchen, reasonable arrangements should be made, and the work content of employees should be adjusted in time to improve their work efficiency.

in a word, all these are inseparable from the concerted efforts of all kitchen staff and the support and cooperation of leaders. Finally, I sum up my personal mentality in one sentence. I will do this job well, do it well, and meet my beautiful friends with a normal heart.