Kitchen work self-appraisal Self-appraisal is an individual’s self-summary of his or her study or work life during a period. Self-appraisal can make us clearer about our goals, so it is time for us to go back and make a summary.

How is self-identification generally written?

Below is a self-assessment of kitchen work that I have collected for everyone for your reference. I hope it can help friends in need.

Self-assessment of kitchen work 1 I officially went to work at Yuebao Hotel in November XX. It was the most intense period of preparation for the hotel. Everything in the kitchen of the catering department was blank, including how to purchase equipment, how to collect enough raw materials, and how to check.

Market promotion and product positioning, rules and regulations, and the formulation of various daily documents, etc.

In response to the above problems, I made a preliminary plan based on past experience. On the one hand, I searched for information, got involved in the front line of the market, obtained first-hand materials, and formulated a purchasing plan; on the other hand, I initially determined the positioning of the dishes and formulated the recipes based on the actual conditions of the surrounding markets.

Strive for accurate positioning to lay the foundation for the next step of operations.

Yuebao Hotel started its trial operation under the attention and care of the leaders. While working hard to complete various tasks assigned by superiors, the kitchen of the catering department continued to improve the dishes according to the requirements of the guests, so that the dishes can be more adaptable.

market.

Since the trial opening, the reception targets include group meetings, wedding banquets, banquet receptions of various sizes and casual guests (mainly concentrated in late December).

Revenue reached more than 190,000 yuan.

During the trial operation, some problems also occurred in the kitchen department, such as: the positioning of the dishes was not accurate, the dish design was not based on the requirements of the guests, etc.

We ushered in the new year with various problems and the determination to work hard to change and improve the product image.

The XX year work plan is now reported as follows: 1. In terms of dish positioning, the dishes will be developed and planned in accordance with the hotel's overall strategic plan, and the product image will be continuously improved and enhanced based on the restaurant's dish operation status and market customer surveys.

According to the needs of the three major consumer groups of group meetings, individual guests, and banquet receptions that come to the hotel, we will continue to enrich our products so that they can gradually form a set of targeted and stylized products.

Let the product establish its own brand in the development and changes.

2. In terms of kitchen management, we should systematically integrate core competitiveness, improve management level through standardization, use modern information means to improve market competitiveness, and guide kitchen management with the goal of efficiency.

3. In terms of personnel, we conduct professional skills assessment and eliminate the fittest. We adopt methods of inviting people in and out and regular training to improve the business skills and professionalism of personnel.

On the premise of combining reality, various rules and regulations within the kitchen will be further improved.

4. When it comes to the production control of dishes, a four-level control system is adopted. One level negates control, that is, the side dish chef checks, the stove cook checks, the waiter checks, and the waiter checks. If there is a problem at the first level, everyone has the right to return it.

Otherwise, everyone must bear corresponding responsibilities.

5. In terms of acceptance and use of raw materials, we must strictly control the quality of raw materials, increase the utilization rate of raw materials, and strive to give the greatest benefits to customers.

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

Do a good job in kitchen hygiene and safety.

Strictly implement standardized operating procedures to prevent the occurrence of various accidents, achieve safe production, and keep the alarm bell ringing!

Kitchen work self-assessment 2 [] The busy day is about to pass. As a kitchen staff, in order to improve the quality of my work, I will do the following work for this period: 1. Do things seriously and be an honest person.

Kitchen work seems to be a simple job, especially for those who work in the kitchen like me. It seems to be just washing and cutting. But I don’t think so, because everything in the kitchen, whether it is the chef or the handyman, is

It is related to the harmony of the whole park. Although it is a small matter, it is of great importance, so I am very dedicated to going to work every day.

No matter how cold the weather was at the beginning or how cold the weather was at the end of the semester, I always consciously overcome difficulties, strictly follow the kitchen work regulations, do my job conscientiously, and never take these trivial matters lightly.

Maybe, in the eyes of some people, my work is insignificant, but I think, since the kindergarten believes in me and gives me the opportunity to work, I must be worthy of the kindergarten, worthy of them and the children, and be a trustworthy person.

, be an honest person, do your job conscientiously, satisfy parents, and reassure leaders!

2. Be diligent and conscientious, regardless of gains and losses. As we all know, kitchen work is not a professional job. It requires a high level of culture, eloquence and skills. Kitchen work is mainly about meticulousness and seriousness. I think it also requires effort and dedication.

I think that although my education level is not high, I still have some strength. Therefore, I never pick and choose at work. I not only obey the team leader's arrangements, but also take the initiative to solve problems for the team leader. I usually communicate with my colleagues.

When we are together, we always leave the heavy work to ourselves and leave the convenience to others as much as possible.