More content related to kitchen workers is recommended ↓↓↓↓
Classic template of job responsibilities of restaurant chefs
Personal year-end resignation report of kitchen workers
Model of kitchen staff management system
Kitchen personnel arrangement and responsibility 3 articles
Summary of Personal Work in Kitchen: Five Articles
Chef's summary report 1
The busy semester is coming to an end. As a kitchen worker, in order to improve my work quality, I hereby make the following summary of this work:
First, do things seriously and be honest.
Kitchen work seems to be a simple job, especially for a handyman like me. It seems to be a matter of washing and cutting, but I don't think so, because everything in the kitchen, whether it's the chef or the handyman, is related to the safety and health of the children in the whole park. Although it's small, it matters a lot, so I am very devoted to going to work every day. 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!
Second, diligent 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 serious. I think we should be willing to spend our 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.
Third, find tricks to make smart efforts
I have been working in kindergarten for several years. Although my work is all hard work, it is not without rules to follow. 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.
At the end of the semester, I can successfully complete the task. Thanks to the care of the leaders and the help of my colleagues, I will work harder in the future to repay everyone's concern for me!
Summary report of kitchen workers II
With the pace of the clock, 20 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 skill and service level.
The work of the canteen involves some specific problems such as eating and drinking, and is considered 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.
First, strengthen theoretical and professional study, and constantly improve their overall quality.
I attach importance to strengthening the study of theoretical and professional knowledge. In my work, I insist on studying while working, and constantly improve my overall 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-fry is 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 made timely improvements 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.
Kitchen worker's summary report 3
20XX year is about to pass. Looking back on the work plan of the previous year and all kinds of busyness in this year, the kitchen staff made painstaking efforts. Everyone Qi Xin made concerted efforts 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, 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 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, 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 kitchen "five routine methods" and hygiene work, kitchen hygiene and "five routine methods" work has always been one of the key points of kitchen work, kitchen staff continue to implement. 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, highlighting 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, adhere to the coordination of the kitchen. 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. Various festivals have rich and colorful food activities. 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.
10. 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.
These are inseparable from the joint 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.
Chef's summary report 4
The new year is coming again. 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 in this year is now reported as follows:
I. Basic work situation
1, personnel management
Hold a regular morning shift meeting every day, check the dress and gfd of the employees, and correct the 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 weekly training time is not less than 1 hour, so that employees can form the good habit of obeying rules and disciplines.
At the same time of training and inspection, 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, dishes update and innovation
This year, the kitchen menu of the guest house was updated twice, and the replacement rate of dishes reached over 30%. * * * 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 habits, etc. through surfing the Internet and reading books, and cook dishes, 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, 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.
A Cantonese chef was hired to exchange technical experience in the guest house. During this period, a series of Cantonese dishes were also introduced, which were mainly homely and light, and breakthroughs were made in setting dishes and plate head decoration, and a number of new tableware and utensils were purchased for the banquet hall, adding freshness and innovation to 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 position 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
Arrange chef teams according to the dishes. The chefs of each team are responsible for their own cooking varieties and process them 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, the raw material procurement standards are formulated, and the procurement is based on the daily unit, and the planned orders are placed according to the law of operating conditions to avoid the 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. Check the trash can every day to see the waste of raw materials, and impose heavy penalties on those who waste maliciously.
Second, the shortcomings in the work
1, the sense of innovation is not strong, and there are few people who go out, so they can't update and exchange the dishes in time, and the development of the dishes in Huaihe Hall is not detailed enough and in-depth, and they can't fully combine the physical condition of the leaders and the changes of seasons.
2. At present, the focus of work is mainly on the guest house kitchen, and less attention is paid to the dishes in the canteen kitchen.
Third, the work prospect for next year
1, set up a guest house kitchen food bank, sort out all the dishes, and put the collected guest opinions and establish an archive for the record as the basis for improving the dishes.
2. Focus on the Huaihe River Hall. According to the physical condition of the bureau leaders and the change of seasons, the soup dishes are developed, and the dishes are refined and refined.
3. Strengthen communication with the canteen, discuss the weekly recipes and make reasonable adjustments to the dishes.
4. Intensify the innovation of dishes. Chefs and relevant personnel shall inspect the market at least once a week, discover and explore new, exotic and special raw materials and sources in time, and constantly update dishes. Gather the strengths of many families, often go to other hotels to study, communicate and learn from the classics, and carefully analyze each dish to ensure that each dish can suit the taste of customers and be praised by customers.
5. Conduct a professional skill assessment for the kitchen staff once a month, and the chef or other appraisers will conduct inspection and assessment according to the standards, and the survival of the fittest will be eliminated, and the last elimination system will be implemented.
6, cost control and energy saving
While managing the quality of dishes, we should check the utilization rate of dishes. From the purchase of raw materials, we should know the market situation in time, check the quality and quantity, ask rough machining to do a good job in the distribution of materials and the recycling of leftovers, check the utilization rate of dishes when cutting and matching, rationally prepare the main and auxiliary materials, and finally control the price of finished products. In terms of energy conservation, publicity and education should be strengthened, and the concept of "advocating conservation, opposing waste, opening up new sources and reducing expenditure" should be deeply rooted in the hearts of employees to enhance their awareness of conservation. Put an end to the phenomenon of "running water, ever-burning lamps, and long-running air conditioners".
7. Work out work plans and development goals for important and outstanding employees, and educate and guide employees to correctly establish professional concepts and values. Focus on training active soldiers, regularly carry out professional skills training, and evaluate their work performance every month.
8. Establish an open and harmonious communication channel, so that everyone can actively participate, enthusiastically express their opinions on work and life, and give timely recognition and praise to the opinions put forward by employees. When employees have difficulties in thought and life, try to solve their problems for them.
Summing up the work in the past year, I feel that I have gained something as well as lost something. Although I have made some achievements, I still have a certain distance from the requirements and expectations of the leaders. In the future work, I will work with the chef team to carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen the study, and fulfill all the tasks dutifully. I also urge you to criticize, correct and help more if there are shortcomings. Here I would like to sincerely thank the leaders and organizations for training me for many years, and I would like to thank you for your consistent support for my work. Thank you!
Kitchen worker's summary report 5
_ _ _ _ years will soon pass. I have worked hard and taken one thing seriously since I took up the post of local dishes in the kitchen. I have been rated as an advanced individual in the group for many times. I know that this honor is really hard-won and I am very excited. First of all, I would like to thank all my family members for their trust and support.
First, conscientiously sum up, learn lessons, and make good quality
Dutchman's responsibility is very important, which plays a connecting role in the work. It is necessary to coordinate well with the food coding department and the food coordinator. Dutchman can be said to be the key to the quality of food, and there is no room for a little carelessness in my work. I have to arrive early every day to move tableware and process semi-finished products, and I have never complained. I have worked overtime to demand myself, not seeking the best, but only seeking the better, and I have to do everything I have served.
Second, strict economy, mutual supervision and cost control means that what is saved is earned, what can be recycled is recycled, what can be reused, big materials are used, small materials are used, and leftover materials can be used as staff dishes. This is the principle that I have always followed since I worked. In order to better control the cost of our department, I repeatedly supervise, report and take the lead in checking trash cans after work. Local dishes are mainly local small stir-fried dishes. For large teams with many raw materials, I take care of myself and supervise others, recycling many reusable items and reducing the amount of money.
What an unnecessary waste.
Three, love their jobs, be loyal to their duties, improve themselves.
A successful dish can not be separated from the cooperation of all the staff, and what kind of dishes are suitable for what kind of tableware has been stipulated. Although I didn't graduate from a professional school, if I want to learn accurately and accurately, I have to work several times more than others. I don't admit defeat, and I'm not discouraged at all. I go to the bookstore to buy books after work, practice when I work overtime, and strive to improve my professional level and enhance my quality, so as not to be eliminated, and keep learning and making progress.
I have been working conscientiously and solidly at the grass-roots level of the hotel, and at the same time, I have been constantly improving my work skills and technology by [personal work summary of hotel kitchen (***2 articles)], and I have worked in Guangdong abalone room, Guangdong lotus and Guangdong steamer successively. Just off duty. At present, I am working as a local dish Dutch, and I am constantly looking for skills in practice, summing up experience in skills and accumulating experience.
Perfect yourself. On the basis of the maturity of the loading technology, I gradually try to master the skills of other jobs, because it is not enough to master only one job to become the backbone of a department.
On the whole, I'm not afraid of not doing it, but I'm afraid of not doing it, not afraid of not doing it well, and I'm afraid of making trouble. If I pay, I'll get paid back. I'm honored and proud to be rated as an advanced individual in the group this year. Thank you again for your support and trust.
You don't need too much commitment. It's better to say well than to do well. In the new year, I will strengthen my confidence, unite closely around the leadership team headed by Yang Jingli, and work hard. Please rest assured that I will not let you down!
Finally, I wish _ _ _ _ a brighter and brighter tomorrow!
The summary report on the work of the kitchen worker contains 5 related articles:
★ Summary of personal work of kitchen workers
★ Summary of Property Management (2)
★ Five summaries on food safety in kindergartens.
★ At the end of the year, the personal summary report of the enterprise can be universal.
★ Six summaries of kindergarten logistics in the new semester
★ Seven selected safety summaries at the end of kindergarten.
★ Summary of fire safety publicity activities in kindergartens 10
★ Five model articles on employee personal development plan in 2022
★ Summary of myopia prevention and control publicity and education month activities 5 articles
var _hmt = _hmt || []; (function() { var hm = document.createElement("script"); hm.src = "/hm.js? 67327 13c80496 18d4dd9c9b08bf57682"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(hm, s); })();