The annual work plan of the kitchen has 6 model essays, 1000 words.

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Blink of an eye, time flies! A full and unforgettable year is over! Everyone in the workplace is required to start writing an annual work plan. This plan can give us a clear understanding of next year's development. So how to write the year-end work plan of the post? The following is the "Model Paper on the Annual Kitchen Work Plan" that I have carefully compiled for you. Maybe you will like it. Welcome to share.

Model annual kitchen work plan 1 regulations on rewards and punishments for kitchen staff

Employees who have the following performances shall be rewarded:

1. Excellent completion of sales plan or task.

Second, the rationalization proposal was adopted by the hotel and achieved results.

Three, maintain financial discipline, resist bad style, outstanding deeds.

Four, superb technology, praised by customers or won prizes in the competition.

Five, caught on the spot or exposed to touch, take, steal, steal goods, sales or other valuable documents, the situation is true.

Six, always loyal to their duties, honest, refused to accept bribes, abuse of power for personal gain, outstanding deeds.

Seven, the use of spare time to repair the old and waste, for the hotel to save money, with outstanding contributions.

Eight, other acts worthy of reward. The relevant departments shall give appropriate rewards according to the situation.

One of the following acts shall be given administrative punishment or fine.

First, fighting in the store, causing serious impact on medical expenses, holiday wages, damage to public property by the parties according to the price compensation. At the same time, depending on the seriousness of the case, administrative fines shall be imposed.

Two, because of work mistakes caused by fire, fire, theft, theft, fraud or other accidents, in addition to all the losses borne by the parties, but also depending on the seriousness of different degrees of punishment.

3. Employees who take goods in the store without paying or deliberately paying less, in addition to the attitude of admitting mistakes and the quantity of goods, have to pay the balance and be fined twice.

Four, production personnel on duty because of their own business and other personnel on duty privately agreed, unauthorized exchange, to exchange the impact of food speed and product quality as absenteeism, and impose a fine of yuan.

5. Those who don't wear work clothes (hats) during working hours or who are untidy or violate health management regulations during post operation will be fined.

Six, the production personnel do not cook according to the requirements of the quality standards of dishes, and the products are shoddy, which affects the quality of products. In addition to compensating for the loss according to the price, the reputation of the hotel should also be fined according to the same number of dishes or times.

Seven, deliberately mixing spices, resulting in waste, deliberately consuming raw materials affecting the hotel's gross profit level and product quality. Severe administrative sanctions and fines should be given.

8. The producer directly serves and cooks food to friends, relatives, acquaintances and other customers without the waiter passing the food, and the amount is fined RMB without authorization.

Nine, side dishes are not listed in the menu, and low-priced dishes are replaced by actual high-priced dishes. If the menu does not match the actual situation, you will be fined twice the cooking price.

Ten, production personnel privately set up a "small stove", dig the corner of the hotel, fined yuan.

First, employees enter the kitchen. Stealing food in the cold dish room will be fined RMB, and the producer will be present, and those who fail to stop will be fined.

2. Employees should attend various meetings organized by the hotel. If there is something urgent, you must ask for leave from the convener. If they don't ask for leave, they will be fined RMB.

The above regulations are implemented by chefs and supervisors, and the amount of fines is used by various departments for rewards. If it is found that each department fails to honor the punishment, the person in charge of each department will be fined RMB.

Attached is a catering marketing plan.

Restaurant marketing is a series of planned and organized activities carried out by restaurant operators to meet customer needs and achieve business objectives, and it is a complete process. Marketing is the coordinator of restaurant interests and public interests. We should rely on a whole set of marketing activities, constantly track the changes of customers' needs and requirements, adjust the overall business activities of the restaurant in time, strive to meet customers' needs, gain customers' trust, and achieve the restaurant's business objectives through customer satisfaction. Realize the consistency of public interests and restaurant interests.

Restaurant marketing special marketing activities have the influence of intangible products (such as service and restaurant atmosphere) and tangible products (such as restaurant facilities and dishes), and must be truly and credibly conveyed to the public through advertising. Moreover, influenced by seasons, different days of the week and different business hours every day, it must be realized through market discounts, creative pricing and promotion. Furthermore, due to the inconsistency and uncontrollability of product quality, it is necessary to train and motivate restaurant employees (including chefs) to standardize products, and at the same time measure customers' satisfaction with products through inspection system, so as to reduce product inconsistency and quality instability and complete promotional activities.

Model annual kitchen work plan Article 2 With hygiene, safety, nutrition and digestion as the general requirements, we shall formulate nutrition recipes for children every week, so as to ensure variety, reasonable collocation and adequate supply. In order to improve the quality of food, we work hard on the collocation and cooking of dishes. Ensure that children eat well and eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss with them, adjust recipes, and ensure children's balanced intake of various nutrients. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of their children's meals. In terms of food hygiene, procurement and acceptance are strictly controlled, and all deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered.

Second, standardize the daily operation details and continuously improve the quality of work.

Strengthen theoretical study, in accordance with the operating norms, strengthen meticulous, standardized and rigorous operation, enhance service awareness, actively use rest time for theoretical practice study, and effectively improve the theoretical operation level through cases, theoretical study and skill display. And make records, guide practical work with theory, and improve the quality of work. Seriously participate in the political study in schools and parks, and improve ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Make clear your job responsibilities and ensure the food safety of children and teachers.

Third, attach great importance to health and safety work, strengthen inspection and give timely feedback.

1, strictly implement the system. Ensure the safety and hygiene of food procurement, acceptance, storage, cooking, transportation, storage and distribution. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.

2. Strictly control the purchase. Do a good job in incoming inspection of food, and put an end to counterfeiting and three noes? (No manufacturer, no production date, no shelf life) Food enters the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health, and do a good job in obtaining evidence for purchasing food.

Model essay 3 of the annual kitchen work plan pays too much attention to the details and immediate things, easily ignores the overall situation and development trend of things, and it is difficult to foresee other possibilities, so I will learn to think long-term, often consider the possibilities and potential variability of things, and strengthen my attention to the overall situation and possibilities.

I keep making plans and ensuring their completion, so that I often need to spend too much time and energy to finish my work. Strong sense of responsibility, easy to get caught up in the details of daily affairs, leading to endless things and overwork. Stress can lead to excessive tension and even negative emotions. I can give priority to all kinds of affairs and focus on a certain goal first. Unwilling to try and accept new and untested concepts and ideas, it is difficult to adapt to new situations or switch back and forth between different tasks. If you want to be flexible, you must keep an appropriate open mind, be curious about the unknown, strengthen your awareness of exploration, prepare for possible changes in advance, and improve your ability to improvise.

I will underestimate my ability, be too sensitive to objections, find it difficult to resolutely safeguard my own needs and interests, feel depressed in a tense working environment, and may feel depressed if I don't get enough attention and appreciation. I should try my best to face the pressure objectively and accept the neglected and more active input with a calm mind.

(3) My opportunity and its utilization

Although the social employment competition is fierce now, my employment opportunities have increased due to the lack of chefs and technicians. At the same time, my personality is easy to get along well with others, and my interpersonal relationship is good.

(4) The threats I face and their elimination.

College students are unemployed after graduation. Although cooking major is urgently needed in the market, it doesn't mean that I can definitely find a good job. Therefore, I will actively make use of the conditions provided by the school, get to know the company information provided by the employment guidance center, strengthen job-hunting skills, conduct mock interviews and other training, and prepare myself for finding an ideal job in the future.

Looking back, the annual work plan of the kitchen is summarized as follows:

First, politically and ideologically. I have carefully studied the Party's line, principles and policies, the Party's and the State's educational principles, policies, laws and regulations, and constantly improved my ideological quality and political theoretical level. Always adhere to the overall situation, obey the organizational arrangements, do one thing and love another, never talk about the price, and always do a good job in canteen management with your own practical actions. Ensure the normal operation of kindergarten work.

Second, at work, I work as a chef in the kindergarten canteen. First of all, ensure the safety of kindergarten teachers and students, never neglect their duties, make mistakes in eating, and constantly improve their cooking skills. Constantly explore and improve their cooking skills in practice, so that all the staff and children in the park can eat sweet and delicious meals. Let the faculty eat enough and live in peace of mind. Make sure to have dinner on time. I usually go to kindergarten from morning till night to prepare breakfast for teachers and students. I have never been afraid of hardship or fatigue, nor have I neglected my duties or made mistakes. Because the canteen work has its own characteristics, it is well received by the unit leaders and their teachers and students, which ensures the normal operation of the kindergarten work.

Third, pay attention to study and form a good habit of reading books and newspapers. Care about current affairs and politics, pay attention to national affairs, be clear-headed and not lag behind the situation.

Fourth, observe labor discipline, and don't be absent from work. The above is the summary of our chef's work in the past year. If there is anything that can't be done, please also ask the school leaders and teachers to criticize and correct me. Due to the limitation of level, there is still a lot to express. At the same time, the above is just what we should do, which is not enough from the requirements of school leaders. We will learn lessons and sum up experience. In the new year, under the correct guidance of school leaders, we will further strengthen the work of school kitchen chefs, so that every job can be implemented, so as to prevent problems before they happen and ensure safety and no accidents.

In short, in recent years, I am loyal to my duties, loyal to my duties, law-abiding, honest and clean, and have achieved good results. He made his own contribution to education.

The kitchen production process includes three procedures: processing, preparation and cooking. The three programs will be divided into different teams or positions, and there are many links during the period. In order to make each link closely linked and the division of labor clear, it is necessary to control the kitchen production process.

Kitchen production control is to inspect and guide the production quality, product cost and production specifications of the three processes, and eliminate all productive errors at any time. Ensure that the expected cost standard is reached, eliminate all productive waste, ensure that employees operate according to production specifications, and form the best production orders and processes. The plan is as follows:

1. Standardize recipes and menus.

2. Standardize the product production standards of three processes, including processing specifications, batching specifications, cooking specifications and processing specifications, which mainly stipulate the dosage requirements, molding specifications and quality of raw materials processing.

Quantitative standard.

3. Implement program control according to the production process. The producers of each process and the food quality of the last process should be strictly inspected and controlled. Unqualified products should be put forward in time to help extend the program.

Correct. So as to monitor the whole product in every process of production.

4, according to the kitchen production division of labor, formulate responsibility control method. Each post is responsible for one aspect of the work, and the post responsibility should reflect the production responsibility. First of all, every employee must be responsible for the quality of his own production. Secondly, the head of each department must check and control the production quality of this department, be responsible for the production problems of this department, ensure the quality of dishes, and be responsible for the quality of dishes and the whole kitchen production.

5. For those links or departments that are prone to production problems frequently, as the focus of control, these key points are not fixed. In which period, which link has quality problems, take which link as the focus of inspection and control, and gradually put an end to production quality problems with the shift of focus.

Continuously improve the production level and move towards new standards.

Kitchen product quality management plan

In order to provide all kinds of high-quality products to guests in time and ensure that all the needs of guests are met, the kitchen has an unshirkable responsibility for product quality management. In this regard, this plan is specially formulated:

1. Arrange the chef team according to the dishes and products. Each team will work under the leadership of the chef and the chef, and be responsible for their own cooking varieties, process in strict accordance with product specifications, unify product standards and ensure quality.

Second, each team must obey the leadership and cook according to recipes, menus, special dishes and reserved dishes. After going to work, first of all, do a good job in cleaning the chopping board and stove, prepare all kinds of condiments, check and filter them to prevent impurities from mixing and affecting the quality of dishes.

Third, the principle of advanced and first-in-first-out is adhered to in processing raw materials. Raw materials must be carefully collected, stored and expanded, and materials should be taken in stages to make the best use of them. Refrigerator appliances should be placed neatly, raw and cooked separately, and classified every day to prevent food from going bad. If it is found that spoiled food is not allowed to be processed and sold, it should be reported to the chef for handling.

Fourth, adhere to the principles of substandard food quality, substandard quantity, unclean containers and disrespect for religious beliefs. In particular, color dishes and pyrotechnic dishes should be taken seriously, and the flavor characteristics should not be changed at will, and the serving time should be mastered in strict accordance with the order and customer requirements.

Five, strict control of food hygiene, from the purchase, purchase, cooking and production should be strictly controlled to prevent food pollution. Work in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required.

Six, in order to put an end to the problem of unqualified food quality, the cook's cooking process is tracked, and the cook is urged to make every effort to ensure the product quality in cooking.

Seven, at any time according to the changes in market demand and customer requirements for dishes, local finishing and improvement of dishes, improve the quality of dishes, so that the color, fragrance, taste and shape of dishes are more suitable for the changes in people's tastes.

Kitchen product development plan

Product management should be good at analyzing the needs and desires of different levels in time, so as to develop a variety of new products to meet the needs of different levels. Products that meet people's needs can be accepted by customers. Therefore, make a product development plan:

A, the kitchen and other departments (marketing department, purchasing department, public relations planning department) closely contact, timely understand the market information demand, in order to improve and develop products.

1. Understand the requirements of nutrition, quality, raw materials and utensils of dishes.

2. Understand the price of dishes, promotion methods, sales volume and advertisements.

3, market capacity, customer demand, consumer psychology trend, understand the product quality.

Second, the kitchen will communicate with all staff, so that all staff can make suggestions for product development, and accordingly establish a rationalization proposal handling system, effectively reward rationalization suggestions, institutionalize, advocate and encourage innovation awareness.

Third, set up a product development team, led by the kitchen, with the participation of purchasing and marketing departments. According to market information, constantly develop new products.

Four, regularly collect new product development suggestions, through evaluation and appraisal. Formulate new product plans and task books, and then study product sales and service methods through trial production and appraisal.

Five, regular job and technical training for employees, assessment and evaluation of each team chef, chef, rewards and punishments according to work performance.

Kitchen hygiene management plan

People take food as the sky, and food is based on cleanliness. Hygiene management is a regular and indispensable work in the management of catering enterprises, which plays an important role in promoting the economic benefits of enterprises and improving their reputation and popularity. Therefore, this scheme is specially formulated.

First, establish a health quality inspection team.

Two, layers of health work responsibility system. Health work is managed by objectives.

Three, environmental sanitation to implement the principle of "regional division of labor, responsibility to people".

1, the floor and ceiling are clean and tidy, free of garbage and dirt.

2, the wall clean, adhere to the "five noes" no dirt, no cobwebs, no dust, no disorderly posting, no graffiti.

3. The main ingredients and ingredients in the workshop are displayed in an orderly manner, and different tableware has a fixed placement position. Producers don't mix seasonings with utensils, which affects hygiene.

4, keep the corner clean and tidy, no sundry, no stacking, for temporary stacking should be cleaned up in time.

5. Garbage should be dumped in a special dustbin (bucket).

6, in order to ensure the sewer unblocked, in case of congestion should immediately notify the department head and relevant departments for processing.

Four, food hygiene in strict accordance with the "Food Hygiene Law" and the "May 4th" system requirements, put an end to poisoning accidents, responsible for people's health.

1. Strictly adhere to the "four isolation" system, that is, raw and cooked, finished and semi-finished products, food and sundries, medicines and retail foods should use food clips to prevent poisoning incidents.

Five, strengthen personal hygiene management, and urge employees to do a good job in their own hygiene.

1. The front-line production personnel of the hotel production and operation must hold relevant certificates, have a Health Certificate and have an annual inspection.

2. People suffering from infectious diseases can only report to work again with the health certificates of hospitals and health departments after treatment.

Producers must wear work clothes (hats) to work. No slippers, high heels, shorts or miniskirts, vests or topless clothes, no smoking, chewing betel nuts, eating melon seeds and other foods, no long hair or beard, no ring or nail polish during the operation.

The core concept of my Korean restaurant is the most important ideal and belief, which is the soul and source of strength of an enterprise.

The long-term goal of Korean restaurants is to innovate and develop our barbecue food to match the tastes of most people with the efforts of all staff, so as to develop our Korean restaurants into well-known restaurants.

In a blink of an eye, the year of 20xx is about to pass, and the year of 20xx full of challenges and opportunities is coming. As a store manager, I am now working out an annual work plan for Korean restaurant kitchens for 20xx years:

1, innovative products: First of all, we must have an open mind and a good studious mind, constantly grasp the local market dynamics, attract more customers, and safeguard specific customers. Try to improve the taste and quality of food through continuous learning. Improve the cultural connotation and competitiveness of products.

2. Strictly control the quality of dishes: strictly control the quality of raw materials and attach importance to food safety. In addition to carefully studying the color, aroma, taste and shape of dishes, you should also check each dish with confidence before serving.

3. Communication and coordination between the front office and the back kitchen to improve the team cooperation consciousness of each catering employee. Let every employee treat customers and colleagues with a good attitude and an open mind. Especially during the peak hours of people flow such as holidays, employees should strengthen communication and understanding and work as a team.

4. Pay attention to energy conservation in peacetime: strictly supervise daily water, electricity and gas consumption, and pay attention to turning off some uncommon corridor lights.

5. Use safety of facilities and equipment: strengthen communication between engineering departments, regularly maintain facilities and equipment, and timely repair equipment when it is damaged to ensure normal operation of equipment.

6. Cost control: Use raw materials reasonably and make the best use of them.

7. Strictly implement kitchen management: make the kitchen safe, hygienic, high-quality, efficient and image, so as to improve production efficiency, provide quality service, eliminate or reduce waste and improve material use efficiency.

8, the kitchen fire safety work. Fire safety in the kitchen is the foundation of all work, and relevant personnel should do a good job in fire safety. Replace old fire fighting equipment regularly, and overhaul and maintain electrical appliances, natural gas, gas and other equipment.

The above is the overall work plan of my Korean restaurant for 20xx years. As the manager of the Korean restaurant, I will take the lead in doing the above work and lead everyone to create greater glories.