Template for Monthly Work Summary and Plan of Kitchen Staff Part I:
Time flies, 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 the normal production and preservation of raw materials.
However, there are also 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, the quality of dishes should be gradually changed 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 assessment should be carried out, and regular training should be adopted to improve the professional skills and professionalism of personnel. On the premise of combining with reality, various rules and regulations in the kitchen should be further improved.
4. In the production of dishes, the three-level system and the one-level negative system are adopted, that is, the chef, the waiter and the waiter have the right to return the products if they find any problems, 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.
Template for Monthly Work Summary and Plan of Kitchen Staff Part II:
I am the chef of a certain store, and the tense and busy 20 19 has ended. Looking back on this year's work, I have gained a lot. In order to work in by going up one flight of stairs this year, it is necessary to sum up the gains and losses in last year's work. Here is a summary of my work:
An overall review of the work
As an enterprise, making a profit is her first goal, "What needs to be explained is the goal, not the goal". Only by making a profit can a salary increase be realized four times a year, and the enterprise can fulfill its commitment and responsibility to employees and society. Making a profit is also the law of enterprise survival. As a service department, it is our primary task to provide customers with safe, clean and delicious food, but at the same time, we are also responsible for generating income and reducing 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 working hard 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, ensuring the quality of work without affecting customer service and staff work? In the case of rest, 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 our own.
I completed the following work in 20 19.
1, successfully took over the work of chef huatian. On April 20 13, I officially took over the work of Huatian Kitchen Department. Because I have a strong personality, I am eager for militarized management, and I hope others can obey me in everything, and I am also a little worried. However, I believe that with the help of my leaders, I have successfully completed the handover work with my own efforts and the cooperation of my colleagues. In the first three months, personnel, revenue and gross profit remained stable.
2, the establishment of staff rotation training. 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, the training of 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.
Because of various reasons, there are some problems in my work.
1, it is easy to bring personal emotions to work. When you are in a good mood, you will operate smoothly, and the guards will be satisfied and full of passion. When you are unhappy, you will be snubbed. Try to overcome these situations in your work in the future.
2, the staff's health awareness needs to be improved, decontamination and the source sanitation of kitchen stoves 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.
My plan for XXX is
1, do a good job of 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 achieve one-on-one training for new employees as much as possible;
4. Restrain yourself, standardize management, and constantly adjust employee post rotation training;
5. At the end of this month, the detailed plan for gas saving and gross profit control shall be submitted 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 change of the age level of employees. We hope that everyone will step on a new step in by going up one flight of stairs at this time next year, and finally sincerely hope to join us in the war of resistance for 20 years. Thank you!
Template for Monthly Work Summary and Plan of Kitchen Staff Part III:
20 19 flies quietly in the busy work. Taking stock of 20 19 is a meaningful, valuable and rewarding year for me. It is an honor for our restaurant to win the honor of harmonious restaurant in the first quarter. At that time, I often reminded myself and urged our team. Honor is not only a recognition for us, but also a responsibility. Since I entered XXX and the company in XXX, I have come step by step, and I can't do without the help of leaders, the support of colleagues and the cooperation of employees.
The work in this year is summarized as follows:
1. Personnel Maintenance When I took over the restaurant in the R&D Park on September 18, there were 22 old employees at that time. After more than a year, there are still 12 old employees left, and the stability rate of old employees is 54.5%. I trained a foreman, a western chef, a stove head and a cashier.
2. The quality of dishes in the first half of the year, due to the unfixed kitchen staff and the departure of western chefs, the quality of dishes once declined, and the phenomenon of burning and burning was more serious. Both operation assessments put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, we finally controlled the decline in the quality of dishes and regained the trust of customers.
3. Quality of service Because our restaurant belongs to the nature of an internal canteen, the dining staff are concentrated in time, and the pressure during the peak period is unprecedented. In addition, the employees are basically operated by aunts over 35 years old. Relatively speaking, we don't have a good grasp of the 7-step menu and the 4-step cashier, but we must answer questions from customers. Friendly attitude.
4. Safety production Throughout the past year, it is gratifying that there has been no safety accident in this restaurant, which is inseparable from the repeated demands and attention of superior leaders, and fully reflects the strong self-prevention awareness of employees.
5. Food safety Because of the particularity of the dining group, the personnel are concentrated and the coverage is wide, in order to prevent food safety accidents. We set up a food safety self-inspection team in time. The store manager is fully responsible for the control system, the chef's kitchen is fully responsible for the control system, and the foreman sales is fully responsible for the control system. Responsible for the storage of financial claims, so that the responsibilities are clear. Detailed to people. At the same time, a food sample retention mechanism has been established. Every day, a special person is responsible for sample retention, a special person is responsible for tracking, and the store manager checks and supervises, so as to prevent all food safety accidents.
Over the past year, I have received more than ten meals. Timely, accurate and smooth meal reception was completed, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.
In the arrangement of recipes:
1, first of all, be aware of the eating habits of most students, and make daily recipes in a planned way, because there are more people eating in the canteen, which can't satisfy everyone 100%, but can ensure that more than 80% of the staff are satisfied;
2, students like dishes, under the premise of not increasing the cost, you can purchase a little more, and use more expensive dishes and ordinary dishes to match reasonably, so that you can eat the same dish at most twice a month. Fresh vegetables can also be guaranteed once a week;
3. Make rational use of multiple uses of dishes, and don't waste any kind of dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, and cabbage gang doesn't like it, but students who make kimchi like it; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good accompaniment; Celery leaves can be cold and fried with carrots; The staff's dishes are rich, and at the same time, the expenses are reduced;
4. In terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for oil refining and cooking, or it can be fried together in dishes. In this way, not only the cooking oil is saved, but also employees can't feel the greasy fat.
Dining:
We don't stop at the general level of making students just have enough to eat, but work hard on service attitude and food quality in strict accordance with the requirements of leaders. At present, the student canteen serves three meals a day. In addition to rice and steamed bread, steamed buns, cakes and flower rolls are added for each meal, and fried dough sticks and soybean milk are added for breakfast. Every day, side dishes, soup and porridge are prepared for employees, and jiaozi is eaten once a month on average. Daily cookbooks and cookbooks are published, which is convenient for everyone's supervision.
In the purchase and management of dishes:
1, strictly control the procurement of equivalent foods, and try not to purchase dishes that are easy to mildew and produce toxins, such as green beans and mushrooms;
2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful articles and personal articles in food storage places.
Strengthen health management and enhance the sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, we adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the workers' sense of urgency, and try our best to curb hidden dangers in the bud; We require every employee to do:
(1) Pay attention to personal hygiene, frequently cut hair, nails, change clothes and take a bath, without long hair or moustache, and wash your hands before eating.
(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time by Nissan Nissin. Clean up at the weekend.
(3) All kinds of tableware, cage cloth, machinery, etc. should be washed clean, so that the wood can see its true colors and the iron can see its light. After use, they should be arranged neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.
(3) No smoking, talking to food, coughing, etc. are allowed during meals. All the staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.
Standardize equipment management and ensure safety.
The canteen is the key part of fire safety. Therefore, the canteen uses liquefied gas, oil fire, etc. every day to formulate relevant operating procedures and usage methods. Each equipment is assigned to a special person who is responsible for it, and it can be maintained regularly to eliminate all hidden dangers. Future work plans: First, we should further understand the importance and necessity of doing a good job in canteen service. We should deepen and improve our ideological understanding, turn it into concrete actions, do everything possible to create good conditions, and further run the canteen for the convenience of cadres and workers. Second, it is necessary to continuously strengthen management and improve the service of canteens. The third is to be active and responsible, and do a good job in food safety and hygiene. The management of canteens is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.
Therefore, we must conscientiously implement the Food Hygiene Law, take the strengthening of food hygiene management and comprehensive service management in accordance with the law as the top priority, put it on the important management agenda, and make sure that the responsibility lies with people, pay close attention to reality and achieve results. Under the direct care and guidance of the leaders, through the diligent efforts of all the staff in the canteen, the quality, varieties, sanitary conditions and normal use efficiency of the equipment in the canteen have fundamentally changed.
Nevertheless, due to my limited level, there is still a lot of work to do, and there is still a certain gap. I am not proficient in canteen management, which also confirms my lack in canteen management. I will intensify my study on my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygienic requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can we ensure the quality and quantity.
In a word, the canteen work is gradually becoming normalized, standardized and high-quality, and the canteen staff are also making continuous efforts to gradually form a team that loves their posts, is dedicated, pragmatic, dedicated and cooperative, and * * * is silently contributing to the development of the project.
The kitchen staff monthly work summary and plan template four:
How time flies! A school year has passed in the middle of nowhere. As the top priority in logistics, the canteen is naturally indispensable. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is also very important as a canteen of the unit. As an administrator, we should think more about the staff's diet and ensure the physical and mental health of each colleague. Now, the canteen work during this period is summarized as follows:
First, as a collective canteen, it is an important matter related to the health of every teacher and student to strictly implement the food hygiene and safety in Taiwan. First of all, every canteen staff should have a physical examination before taking up their posts every year, and those who fail the physical examination are not allowed to take up their posts. Secondly, carry out ideological education for staff from time to time and implement the requirements of the food hygiene law. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene and tableware "one washing, two flushing and three disinfection" in the canteen of our school, and clean the kitchen once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.
Second, the inventory of goods should be handed over first. Every day, I personally go down to the kitchen to work and communicate with them, learn about the needs and shortcomings of canteen work in detail, and improve the deficiencies of the current situation in time. For example, the sanitary situation: because we received several large-scale convention instruments in succession in the previous period, we were exhausted physically and mentally, failed to clean the sanitation in time and thoroughly, and the items were not arranged neatly, which made the leaders have a bad impression of the canteen being dirty, chaotic and poor. In order to adjust the mentality of the staff in time and change the current situation, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamers, floors and warehouses with them. This clean-up is effective, the kitchen has been obviously improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.
Autumn October is the harvest season, and it is also the season when autumn vegetables are on the market. In order to reduce the cost of the canteen, we bought a large number of winter storage vegetables, such as radish, Chinese cabbage, potatoes, green onions, etc., and pickled Chinese cabbage and various pickles. So that workers can also eat a variety of food in winter.
Third, it is also very important to control the purchase of food. /kloc-More than 0/00 people often go out to buy various foods, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased the food without a "quarantine certificate" or a "food hygiene license", and all the foods that have been stored for a long time and have gone bad and stale are rejected, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen.
In addition, I also have strict financial discipline. Every time I purchase, I always want to accept and refuse, and I always pay the account in time, so as to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and keep the principle of saving to achieve good quality and low price.
Due to my limited level, I am not proficient in canteen management, and I have a lot of work to do. I will intensify my own management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In short, the canteen work is gradually becoming normalized and normalized, and the canteen staff are also stepping up their efforts to gradually form a team that loves their posts, is dedicated, pragmatic, dedicated and cooperative, and * * * silently contributes to the development of the cause.