Hotel Chef's Year-end Summary of 3 Articles

At the end of the year, the hotel chef summarized this year's work. This article is a model essay for the year-end summary of hotel chefs, for reference only.

Hotel Chef's Year-end Summary Mode Part I:

With the celebration of Christmas and the smell of New Year's Day, the bell of _ _ is about to ring. First of all, I wish you all a happy New Year and smooth work! Recalling _ _, under the guidance of leaders and the support of colleagues, as a chef, I have always insisted on setting an example, working in the front line of production, requiring every employee to strictly manage all aspects, from weekly meetings to teaching cooking, and instilling many new elements and catering knowledge in today's catering many times a month. Thanks to my efforts and everyone's efforts, we can provide exquisite food for the guests who come to our hotel today.

I. Food safety

Food safety is the top priority of kitchen work, in order to deal with all aspects of food processing and ensure safe production. I divided every employee in the kitchen into hygiene responsibility areas, and let them be responsible for their own hygiene areas, food raw materials, storage containers and so on. The food inspector and I conduct unscheduled inspections.

Secondly, strengthen the supervision of classified management of food raw materials. Import and export of food raw materials; Kitchenware classified management, fixed position, adhesive tape positioning; Regularly clean the kitchen, fresh-keeping cabinets, freezers and other raw material storage places, and measure the temperature and humidity regularly.

Thirdly, in the active season of bacteria breeding, food inspectors from the Food and Beverage Department are invited to regularly train kitchen staff, from the use of test paper to various standard disinfection methods, from standardized hand washing to the popularization of food safety knowledge, so that everyone can have a deeper understanding of food safety and raise the awareness of all staff to participate in food safety.

Second, the commercial aspect.

Under the guidance of the leader, I made a more reasonable business plan. For example, Heyuan Restaurant provides seasonal food saving in spring, summer, autumn and winter, as well as some special dishes and innovative dishes according to the characteristics of seasonal raw material supply. For example, in view of the fact that the prices of all raw materials in the market are rising, but the selling price of dishes has to be maintained at the original price, we have carefully developed and used ordinary raw materials to make excellent, fragrant, delicious and fashionable low-priced dishes. For example, the monthly sales of stone pots, fungus and cabbage have repeatedly reached the top.

Coffee shops are also aimed at the price increase of various raw materials in the market, using bananas left over from buffets as popular banana bags, and so on. There are also staff meals to provide services for employees, and many healthy foods with meat and vegetables are also introduced when raw materials in the market are rising.

Third, management.

I strengthen quality education in combination with the actual situation of employees. No matter how busy you are every month, you should take time out for targeted cooking training, and often encourage them to read more, learn more and remember more in their daily work, so as to give full play to everyone's greatest potential in important jobs in the future. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and observing kitchen rules and regulations. Now we have formed a harmonious, high-quality, efficient and innovative team. At one time, some employees did not understand our strict management. I remember an employee's kitchen worker came to me and said that we were only cooking for employees. Is it necessary to cut shredded potatoes so well? At that time, I told him clearly that it was necessary and told him the truth. First of all, from your own point of view, you should strictly lay a good foundation of knife work, so that you can make greater progress in cooking in the future. You can let employees eat delicious cocoa rice every day, so that employees will feel at home. In retrospect, this strict requirement was not in vain. What we see at present is a good team of chefs.

Fourth, product control.

The quality of dishes is the core competitiveness of restaurants. As a chef, I strictly control the quality. We have worked out the feeding standards and the list of production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, fragrance, taste, meaning and shape of each dish; We also listened carefully to the feedback from employees, front office attendants and guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; At the same time, we also modify the standard menu of buffet and table meal in a targeted manner, so that regular customers who come to eat can enjoy new dishes with different tastes. After completing the above work, under the guidance of the Food and Beverage Department, I will reorganize and develop a new menu with photos in Heyuan Restaurant next year to ensure that it reflects the business characteristics of constantly absorbing many new elements in today's catering industry, thus forming our unique catering brand in Guanzhong New Garden and ensuring that repeat customers can taste new flavors of food every time.

Verb (abbreviation for verb) cost

Under the condition of ensuring product quality, reducing costs and benefiting customers is always our important goal. As a chef, I also summed up some new ways to reduce costs. For example, if you often go to the market for inquiry, you can make a more accurate price list of raw materials. Every inquiry brings back a lot of raw materials to reduce costs, keep abreast of the inventory situation, resolutely implement the principle of first-in first-out, and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes, and make the remaining raw materials of the main course into set dishes to reduce costs; Let every chef know the unit price of raw materials he uses, and estimate the value of raw materials every day, so that the cost control will be implemented on every chef. As soon as the monthly cost rate comes out, they will be informed whether it is high or low every month, so that all kitchen chefs can care about the cost and maximize the benefits.

Gain and loss of intransitive verbs

In the past year, I was in charge of the chefs and cooks in three kitchens at the same time. In the case of multiple meals from May to 10, due to the shortage of staff in our three chefs, we all worked overtime during this period and successfully completed major reception tasks again and again with our own efforts and sweat. Thanks to our unremitting efforts and the brand of Garden Restaurant, it has been recognized by school leaders, hotel leaders and customers. In addition, two employees in our kitchen were lucky enough to have the opportunity to go out and study senior nutrition caterers this year, and obtained certificates issued by the Ministry of Labor and Social Security, which laid a solid foundation for our future nutrition catering.

Although I personally lost a lot of rest, and even my family didn't spend a good time with them when they came to Beijing for two or three months, my efforts made me gain a lot of progress in Guanzhong New Garden, and I also gained the recognition of my work from the leaders. I think it's worth it. Because there are not many high-end dishes in the operating characteristics of Heyuan Restaurant, I have never given up learning new cooking skills for me who love cooking and new cooking skills. In today's era of rapid development of catering, you may not be familiar with artistic conception cuisine, from the earliest eight cuisines to today's fusion cuisine, advanced foreign molecular gastronomy skills and the most popular China artistic conception cuisine this year. Let me give you a brief introduction. Artistic conception cooking is based on dishes, using freehand brushwork of Chinese painting to assemble China bonsai. In September this year, I also got the opportunity to learn China Yijing cuisine. The short study period has benefited me a lot. After the study, when we meet an important reception, I also use some of them to give the guests a new enjoyment of sight, smell, touch and taste. While the guests are enjoying themselves, I think I will pass on what I have learned to my chef team, so that everyone can have greater development here.

To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; Good results have been achieved in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings, such as operating income, which is our greatest concern. We need to develop more good and cheap food to attract customers and maximize annual income, so as to increase hotel income. From this perspective, I deeply feel the challenge and innovation of shouldering the work. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.

When we bid farewell to the old and welcome the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of _ _ _, and at the same time improve our working ideas, inspect new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in _ _ _. At the same time, I believe that with the guidance and help of leaders and everyone, our team will be able to seize the opportunity, meet the challenge and move towards fruitful _ _!

Hotel Chef's Year-end Summary Fan Wener:

I officially went to work in Bao Yue Hotel on June 5438+065438+ 10. It was the most tense period of hotel preparation. Everything in the kitchen of the catering department is blank, such as how to purchase equipment, how to collect enough raw materials, how to control the market, how to locate products, rules and regulations, and how to make various daily bills. In view of the above problems, I made a preliminary plan based on my previous experience. On the one hand, I search for information, get involved in the front line of the market, master first-hand information and make purchasing plans; On the other hand, according to the actual situation of the surrounding markets, initially determine the positioning of dishes and make recipes. Strive for accurate positioning, which can lay the foundation for the next operation.

With the concern and attention of the leaders, Bao Yue Hotel started trial operation. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes with the requirements of the guests, making the dishes more suitable for the market.

Since the trial operation, the reception targets have been group meetings, wedding banquets, banquet receptions of various specifications, and zero-point guests (mainly concentrated at the end of 65438+February). Revenue reached 6.5438+0.9 million yuan. During the trial operation, there are also some problems in the work of the kitchen department, such as inaccurate positioning of dishes and the design of dishes not determined according to the requirements of guests. With all kinds of problems and determination to change hard, the promotion of product image ushered in a new year. The work plan of _ _ is reported as follows:

First, in the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the operating conditions of restaurant dishes and market customer surveys. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.

Second, in kitchen management, we should systematically integrate core competitiveness, improve management level with standardization, improve market competitiveness with modern information means, and guide kitchen management with efficiency as the goal.

Third, in terms of personnel, it is necessary to conduct professional skills assessment, eliminate the fittest, and adopt the method of "please come in and go out" and regular training to improve the professional skills and professional quality of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

Fourth, in the production of dishes, the four-level control system and the negative control system are adopted, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return the goods if they have problems. Otherwise, everyone should bear the corresponding responsibility.

Five, in the acceptance and use of raw materials, we must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.

Six, in terms of food hygiene and safety, fire safety

Strictly enforce the food hygiene law. Do a good job in kitchen hygiene and safety.

Strictly implement standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and alarm bells will ring!

Hotel Chef's Year-end Summary Fan Wensan:

With the pace of the clock, _ _ years will soon pass. Looking back on the past year, I thank all the leaders for their guidance and help in my work, and also thank my colleagues for their support. I will 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 skills and service level.

The work of hotel kitchen involves some specific problems such as eating and drinking, and is considered as "thankless work". In this case, I don't regret it. Although I have done a lot of work and can't be recognized by everyone, I try my best to do all kinds of services. Strengthen all aspects of management, constantly create good service conditions for everyone, and lay a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing modes, changing service attitudes and improving service quality. I always adhere to the people-oriented service concept, adopt a variety of service methods, try my best to provide convenience for everyone, and make dining in the hotel kitchen feel at home. In order to better complete my work in the new year, I summarized the work of the previous year.

First, strengthen theoretical and professional study, and constantly improve their overall quality.

I attach importance to strengthening the study of theory and professional knowledge. At work, I insist on studying while working, and constantly improve my overall quality. First, seriously study work and business knowledge, focusing on food cooking and ways to improve food quality. Second, study knowledge seriously, combine the actual characteristics of my work, and use my spare time to study selectively, so as to further enhance party member's consciousness and the concept of serving the people through study.

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 work on time, ensure the food is supplied on time, abide by the labor discipline and the rules and regulations of the hotel kitchen, obey the work arrangement, take good care of the collective property, do a good job in collective and personal hygiene, and strive to complete the job. The quality of dishes is the core competitiveness of the chef's survival and development, so I strictly follow the operating rules of dishes to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. At the same time, we also listen carefully to the opinions of diners, sum up the shortcomings, and improve them in time in the next cooking. In terms of service, I am high-quality and efficient, kind to diners and kind to talk. Don't swear, don't swear, unite as one and do a good job.

In terms of food hygiene. I strictly abide by the hotel kitchen hygiene system, strictly enforce the food hygiene law, prevent "illness from entering the mouth", prevent food pollution and harmful substances from harming diners, and protect everyone's health. The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated 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 for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor of the operating room regularly every day, carefully wipe the floor and tables and chairs of the canteen, and strictly ensure the hygiene of the operating room floor, doors and windows and the surrounding environment.

The tasks undertaken by the hotel kitchen are fragmentary and complicated, but each task is closely related to the overall work of the company and the vital interests of employees. In order not to affect the normal work operation, I can obey the arrangement of the leader and go all out to do a good job in the hotel kitchen regardless of the conditions. In my work, I am diligent and conscientious, hard-working and actively performing my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.

Nevertheless, looking back on the past year, I still have many shortcomings: my service consciousness is not strong, and sometimes I am not considerate enough to serve; Sometimes there will be conflicts of opinion with individual employees because of impatience; The consciousness of saving is not strong enough, and so on.

Looking forward to the new year, I will redouble my efforts and be more enthusiastic. I will try my best to correct my shortcomings, overcome difficulties, make up for my shortcomings and do my job well under the guidance of my leaders.