Time goes by, never stops, and a period of work has ended. Looking back on the work during this period, we must have made a lot of achievements, so we should do a good job summary. How to write a work summary to attract more attention? The following is a summary of my kitchen work (5 general articles), which is for reference only. Let's have a look.
Summary of Kitchen Work 1 In a snap, 20xx years are about to pass away, and a brand-new year is coming to us. 20xx is an unsettled year for Sunshine Marriott Hotel, and it has also experienced a year of tempering. Although the work of the administrative department has not achieved vigorous results, it has also experienced an extraordinary test. Now we will summarize the work of the administrative department for one year.
20xx Annual Work Review:
I. Logistics Support Work
1, office supplies management:
In the management of office supplies, office supplies used to be purchased irregularly. This year, the purchase time of office supplies was first stipulated, which was once every two months. In March, the warehouse was cleaned up, and the old office supplies since the hotel opened, including: zero-hour accommodation deposit slip, detailed list, folders of various departments, file bags, stationery, advance orders of various departments, etc., were uniformly sorted out for each department, and all carbon pens were given refills. The Administration Department strictly follows the hotel regulations in accordance with the Measures for the Administration of Office Supplies. "Purchase first, then use, and the purchase form can only be used after being signed by the department manager". Each department adopts the method of "special person to take the goods", so as to take the goods in a planned way, and advocate saving to the recipients of each department at the same time, thus achieving the purpose of reducing the cost of office supplies, providing good conditions for the normal work of each department and ensuring the normal operation of each department. Moreover, through one year's collection, all the old office supplies in the warehouse have been collected, which alone saves a lot of money for the hotel.
2. Staff meals:
In order to make employees eat well, live well and work with peace of mind, with the support of hotel leaders, the menu is adjusted once every three months instead of once in January, and now it is adjusted once a week. Moreover, the menu of employees' meals is subject to the menu fed back by various departments. Every day, the dishes are mixed with meat and vegetables, stewed meat is eaten once every weekend, and buns are made once a week to help employees improve their food. In order to solve the problem of poor service attitude and hygiene of staff dining, the mechanism of "service attitude mechanism" and "staff dining hygiene management standard" was issued to standardize the management of staff dining, and severe fines were imposed on the staff who had bad attitude towards cooking. After the implementation of the mechanism, employees never complained about the lack of service, and the quality and service attitude of staff dining were unanimously recognized by employees.
3. Staff quarters:
In order to improve the standardized management of staff dormitory, we have formulated the "dormitory energy-saving and consumption-reducing mechanism", "dormitory hygiene and safety mechanism" and "staff dormitory mobile red flag evaluation" reward and punishment measures, and formulated the dormitory duty table. Regularly check the hygiene and safety problems in the dormitory. In view of the outdated bedclothes in the dormitory, in March this year, we customized 150 sets of special bedclothes online for new and old employees of the hotel, and the employees received one set, paid 30 yuan deposit for the hotel, and deducted 50 yuan from their salary if they didn't return. This measure was widely welcomed by the employees. In order to make employees fully enjoy the warmth of home, daily necessities such as soap are distributed to employees who stay in the dormitory every two months, and the red flag is awarded once every two months. The head of the winning dormitory is rewarded with 50 yuan, and each member is given a gift from 20 yuan. This appraisal has enabled the head of the dormitory to fully manage the hygiene of the dormitory. After each appraisal, employees are interested in it, and employees also like this form of welfare distribution. In view of the peculiar smell in the dormitory as a whole, a "sanitary responsibility mechanism for dormitory aunts" has been formulated, which requires cleaning twice a day and thoroughly cleaning toilets and urinals once a week with toilet cleaner, thus obviously improving the sanitary conditions of accommodation.
4. Staff cultural activities:
In order to enrich the employees' spare time, we contacted the leaders of the municipal cultural and sports center, handled badminton cards and basketball cards for employees at preferential prices, and bought basketball and badminton rackets for employees online. Badminton is a special event before 9: 00 every morning, and basketball is a special event from 9: 00 to evening10: 00. Since these two cards were issued, the employees in the kitchen department no longer have the bad habit of gambling in the dormitory, but play ball games every day for exercise. The staff in the front office of the catering department don't sleep late, but often go to play badminton for exercise. Now the cultural and sports center has opened a green channel for our employees, so that their amateur cultural life is no longer boring.
For the personal development of employees, with the support of hotel leaders, we assisted the Food and Beverage Department and the Housekeeping Department to formulate the "Staff Promotion Mechanism" and successfully held the first promotion activity for employees in the Food and Beverage Department of the hotel. The implementation of this mechanism was widely recognized by employees, and they all actively prepared and participated. The holding of this activity, for employees themselves, has a goal and motivation for their future work, and also makes employees aware of their future life planning.
Second, quality inspection work
This year, the administration department first took quality inspection as the main task. In the past, quality inspection was mainly based on hygiene inspection, and no punishment was imposed after the inspection. Therefore, the quality inspection fell into a process and formalization, and the overall sanitary quality of hotel catering did not improve substantially. In view of this situation, the administration department increased the frequency of quality inspection this year, and the quality inspection was changed from once a week to three times a week. In addition to routine quality inspection on Thursday, surprise inspections were conducted every week. Focus on the inspection on Thursday, and immediately print the quality inspection report, and order the relevant problem departments to make rectification within the prescribed time limit, and conduct re-inspection on Friday, print the re-inspection report, and understand the rectification process. In addition, the Administration Department has specially formulated "Detailed Rules for Quality Inspection" and "Responsibility Mechanism for Quality Inspection" in quality inspection, focusing on the items to be inspected in quality inspection, including hygiene, courtesy, discipline, gfd, facilities and equipment, work skills, etc., and standardized the reward and punishment standards, so that all rewards and punishments can be based on evidence. It completely changed the current situation that the parties did not cooperate and were unwilling to punish the responsible person of the problem department. The detailed rules were issued to all departments, and the health areas and responsibilities of all departments were clarified. Major problems found in quality inspection can be fed back to hotel leaders in time, and strive to solve them as soon as possible. In this way, the efficiency of quality inspection has been improved, and after the implementation of the "quality inspection responsibility mechanism", all departments have made commitments and punished themselves in strict accordance with the specific quality inspection rules, and the quality inspection work has become no longer difficult, and the departments have effectively cooperated with each other in self-inspection, self-inspection and quality inspection.
Iii. Administrative affairs
1 Do a good job in the management of various documents. In the second half of this year, the administrative department first implemented "paperless office". Important documents and related rules and regulations can be printed in paper, work plans, notices and other manuscripts, and all instructions are issued by email and QQ mailbox. In this way, not only office supplies are saved, but also time and labor are saved, and work efficiency is improved. Do a good job in registering and managing the internal and external documents of the hotel, so that each document can be circulated by the leaders in time, and then sent to various departments for circulation and handling according to the instructions of the leaders, thus preventing the backlog, delay and delay of documents. Do a good job in communication between the upper and lower levels, report the situation to the leaders in a timely manner, feedback information, do a good job in mutual cooperation and comprehensive coordination among various departments, and do a good job in supervision and inspection of various work and plans.
2. Do a good job in file management to sort out and file all the red-headed documents and notices of the hotel. All the hotel files are carefully collected, sorted, classified, electronically entered, bound and printed, and each file is carefully registered and numbered, so that the file management is orderly.
3. In terms of health and epidemic prevention, employees are regularly organized to have health check-ups, so that every front-line employee can take up their posts with certificates and report the banquet declaration form to the health supervision office on a regular basis, thus ensuring the health and epidemic prevention personnel and food safety of the hotel. Prepare relevant health and epidemic prevention materials, and successively apply for hotel food hygiene licenses, public places hygiene licenses and catering service licenses.
4. Regular meeting system and manager's duty system Since the introduction of the mechanism management system in the hotel, the administrative department has first formulated the "meeting mechanism". Since the meeting mechanism was put into practice, there have been no many unhealthy phenomena such as answering the phone privately, being late, leaving early, and not holding the regular meeting privately. And according to the actual situation of the hotel, the "Hotel Manager Duty Mechanism" has been formulated, which standardizes the manager's duty of committing to self-punishment, ensures that the hotel has a manager on duty every day, truly ensures who is on duty and who is responsible, and solves all emergencies and guest complaints in the hotel, and ensures that the manager on duty must go to the duty posts of various departments to sign the work every day.
5. Completed all kinds of annual inspection and accreditation of hotel enterprises, and organized various departments to learn all kinds of related knowledge of work-related injury law and labor law. There were three major work-related injuries in the hotel this year. In May, Zhang Baodong was seriously injured in the eye, in October, Zhao Jiaying was slightly injured, and in November, the kitchen staff were injured again. One injury after another, of course, there are injuries caused by work-related injuries and their own reasons, all of which are linked to the management of the hotel. With a little knowledge of the work-related injury law, the identification and settlement of work-related injuries have taken many detours, so it is particularly important to learn various laws and regulations. In the future, we must do more work and learn more about the life and psychology of employees.
6. Hold "Sunshine Star" selection activities regularly, and select outstanding employees from all departments to give rewards, so as to encourage other hotel employees and mobilize all hotel employees to strive to be the star of hotel service; At the end of each month, employees who celebrate their birthdays in each month are celebrated. Simple birthday parties, sending a small gift and eating a bowl of longevity noodles greatly improve the enthusiasm and initiative of employees.
7. Assist all departments to do emergency assistance, arrange and coordinate the second-line staff to fully support the first-line departments to deliver food, and ensure the timely and accurate delivery of food when there are many banquet tables, thus ensuring the normal operation of the food and beverage department. It is also our duty to help the staff cook make buns so that employees can eat delicious buns every week.
Iv. Existing shortcomings and plans for next year
1, various departments do not know enough about the new mechanism, which leads to inflexibility in dealing with problems, and they don't know who is responsible, so they shirk each other. For example, in daily work, the department thinks that the problems found in quality inspection are directly caused by grass-roots staff. Some managers hold the working attitude of "nothing to do, hanging high", and only know how to punish employees for the problems, without analyzing the root causes of employees' mistakes, and their sense of responsibility needs to be strengthened. Various mechanisms need to be improved. In view of the introduction and implementation of the mechanism, there are few rationalization suggestions given by various departments, and the overall cooperation of the hotel is not close enough. It is the most important thing to find out the shortcomings in the implementation of the mechanism next year and improve the rectification in time.
2. The training work is not in place and the learning atmosphere is not strong. As a whole, the hotel went from the management to the grass-roots staff, and the overall awareness of daily study and training was not strong. In April and May, the administration department organized several courses for Mr. Liu Yimiao, but it did not persist. In these lectures, we can obviously feel the enthusiasm and thirst for knowledge of employees, so in the off-season next year, we will actively organize various learning and training opportunities in cooperation with the catering and housekeeping department to meet and enhance employees' own literacy and work enthusiasm. Next year, both new employees and existing employees should strengthen pre-job training, and they should be strictly assessed in terms of gfd, etiquette, and orientation.
3. Employees' amateur cultural life is not rich. Although this year, employees have applied for the "exercise card" of the cultural and sports center, many employees still report that there are still too few other entertainment activities except holding birthday parties for employees once a month. Therefore, the main task of the administration department next year is to organize employees to carry out more group entertainment and learning activities, formulate training plans and recreation plans reasonably, and implement them in strict accordance with the plans. To strengthen the team consciousness of employees, hotel corporate culture must be in place. For the amateur cultural activities of employees, the administrative department resolutely does a good job in logistics support for employees, and formulates the study and training plan and employee group activity plan for the first half of the year of 20xx. According to the time arranged by the department.
4. The safety and daily behavior norms of employees in various departments are listed as important items in the year-end assessment. This year, serious work-related injuries and fights among hotel employees have brought some unnecessary losses and adverse effects to the hotel and its employees, causing certain harm both psychologically and physically. In fact, these accidents can be completely avoided, but we have not done a good job in daily management and guidance, so that things that should not happen can happen again and again. Next year, we must strengthen employees' awareness of self-protection, all departments should strictly manage employees' daily behavior norms according to the system, each department should make emergency plans for safety prevention, and which department should be punished according to the severity of problems. Learn how to understand the law in daily management, and never tolerate accidents caused by weak sense of responsibility.
In the past year, with the cooperation and assistance of various departments, although the administrative department has not dropped the chain for the hotel in logistics support, there are still many shortcomings. Because the administrative department has many chores, it often does everything in detail, and every job is expected to be done best and everything is perfect, but it is still lacking. In the new year, I hope that while doing my job well, I will carry forward the spirit of innovation and do a good job in corporate culture activities for employees and make employees feel at home. We should also boldly explore new ideas and methods for the work of the administrative department, so as to promote the work of the administrative department to a new level and contribute to the healthy and rapid development of the hotel.
Summary of Kitchen Work 2 The New Year's bell is about to ring, and the new year is coming. In the coming year, with the help of the correct leadership of the hotel leaders and the strong support of colleagues in various departments, and under the unfavorable conditions of national policies for catering, all the staff in the kitchen have successfully completed the reception work indicators of the hotel.
As the new year begins, we should review and summarize last year's work, develop our advantages and find out the gaps, which is conducive to fostering strengths and avoiding weaknesses, innovating and enterprising in the new year, working hard and creating better results.
Eight disciplines and six systems issued by the central government, it is forbidden to eat and drink with public funds, to indulge in extravagance and waste for two years, which is a severe challenge and test for the operators of our catering enterprises. As we all know, China is driven by the government, and catering enterprises want to survive and develop, but want to gain a foothold in the market and make profits. This is a problem that our catering industry managers must think about and weigh. This is what I, as a hotel chef, have to do. Based on the analysis of the reception in the hotel's catering department last year, under the circumstances of few individual guests, few conference receptions and low standard of meals, the kitchen quickly adjusted its thinking and dishes, focusing on wedding banquets, housewarming and social group reception, and we have made certain achievements in this regard. In the new year, this time we will persevere and strive to do better and achieve better results.
In the new year, the kitchen will focus on the procurement of raw materials, purchase channels, reduce costs, give benefits to guests, let guests come happy and leave satisfied, so as to achieve mutual benefit between guests and hotels and establish a better reputation.
In the new year, the kitchen will strictly implement the Food Safety Law, do a good job in the safety production of the kitchen, and strictly regulate the operating procedures of the kitchen. Instead, it is necessary to strengthen the training and assessment of kitchen skills and style discipline, innovate technology and dishes, and establish a kitchen team with excellent skills, discipline and style, so as to put an end to all safety accidents.
The new year is coming, our kitchen will unite, work hard, innovate, create profits and create better results in the severe market competition, and hand in a round answer sheet to the hotel in the new year. Here, on behalf of all the staff of Chinese kitchen, I would like to extend New Year greetings to the hotel leaders, colleagues and family members in various departments.
I wish you good health, smooth work, happy family and by going up one flight of stairs in the New Year.
Summary of Kitchen Work 3 Classroom and kitchen are the two major positions of kindergarten management. Whether the kitchen is run well is directly related to the health of teachers and students, especially the healthy growth of children, and directly affects the social image of kindergartens. Therefore, we should further strengthen the quality of kitchen staff, improve service quality, improve management level and improve overall taste, and strive to make the kitchen a canteen where parents can rest assured and children are happy.
Looking back on the kitchen management, here is a summary of all the work:
1, do a good job of hygiene before school starts, clean the tableware and disinfect it.
2, make the kitchen safety operation procedures.
3, fully mobilize the enthusiasm of the kitchen staff. Correctly handle the division of labor and cooperation among colleagues.
4. Make dishes according to children's recipes every day, and pay attention to nutrition and color and fragrance.
5, kitchen stoves use gas, can standardize the operation, always pay attention to gas safety.
6, fixed-point procurement, strive to fresh, cheap, do not purchase rotten food raw materials.
7. Ensure that the incoming food is weighed every day.
8, to ensure the safety of meat, designated meat purchase unit, every day to have inspection certificate and quarantine certificate.
9, do a good job in the daily distribution of children's breakfast, lunch and lunch.
10, do a good job of goods warehousing registration.
1 1, do a good job of storage, food classification and shelving.
12, do a good job of ledger.
13, strict canteen safety access system, stop irrelevant personnel from entering the kitchen to work.
14. Distribute meals according to the actual number of children every day.
15, provide working meals for faculty and staff on time.
16. Keep a record of samples every day, and keep samples for 48 hours, with the time and name of the food.
17, master simple self-help, self-protection and common sense of using fire extinguishers.
18, strengthen health work, regularly disinfect tableware.
19, do a good job in security to prevent human poisoning.
20, pay attention to store food, don't let food expire, raw and cooked points open.
2 1, vegetables should be soaked once, washed twice, cut three times and scalded four times.
22. Make a detailed inventory at the end of each month.
23. The warehouse shall be kept clean, dry, mildew-proof, dust-proof and rat-proof.
24, completes the epidemic prevention station, every semester to the second sampling work.
25. Do a good job in heatstroke prevention and provide cold dishes for children on a regular basis.
26. Save water, electricity and oil for kindergartens.
27. Check whether the water, electricity, doors and windows are closed before coming off work.
In a word, we are guided by the consciousness of being in place, managing well and serving ahead, so that the kitchen work in kindergarten is developing along a more perfect and standardized track.
Summary of Kitchen Work 4 XX 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 made painstaking efforts. Everyone Qi Xin worked together and worked hard. While completing the plan, they also created surprises, but there are still some shortcomings that we need to sum up and make up.
Summary of XX years' work
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 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 force.
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 law" 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 has been implementing it 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 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 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. Various festivals have rich and colorful food activities.
From Chinese and western mixed packages to classic self-service 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 our thinking should be our shortcomings. In today's fierce competition, how can we create achievements tomorrow requires our concerted efforts. We will face difficulties, challenge the future and create a better tomorrow in the new year.
Summary of kitchen work 5 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 xx years. 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, and strictly implement quantitative management regulations for employees who violate the rules and 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.
Cantonese chefs were hired to exchange technical experience of dishes 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 decorating the heads of dishes, 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 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
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!
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