Work summary of kitchen department

A summary essay on the work of the kitchen department (5 general comments)

Inadvertently, the work has come to an end. This is precious working time and we have gained a lot. Everybody tidy up and write a work summary. So, do you know anything about job summary? The following is a summary essay (5 general essays) of the kitchen department I collected for you, for your reference only, and you are welcome to read it.

Summary of the work of the kitchen department 1 Time has passed, and xx years will soon pass. In a blink of an eye, XX Hotel has been operating for three months with our efforts. Here, our catering kitchen department has grown a lot and gained a lot. Here are our tutors, a capable and enterprising team and an infinitely broad development platform. It can make us feel the warmth of a big family and realize our ideals and goals. Now I summarize as follows:

First, the work regrets:

After investing in the new environment, we organized an ambitious team and arrived at the Regent Hotel in Rong Feng. We also started a new journey. All members of our kitchen department are always strict with themselves and cautious in their practical work. After stepping into the new environment, after three months of hard work, we have a greater challenge to this job.

1, since preparing for the exam, the overall atmosphere is good and the sense of obedience is strong. Everyone is more serious, dedicated, positive and confident in their work;

We have carefully created a good working environment. In the course of work, we learned how to distinguish the location of utensils and tableware, the access plan of warehouse, the processing flow of purchasing and acceptance, and the supervision and planning flow of dishes.

Second, the work plan 20xx years ago:

1.Prepare kitchen supplies in June 5438+0 for the Chinese New Year;

2. Work arrangements for personnel after the Chinese New Year;

3. Requirements for improving employees' work efficiency, technical skills and quality;

4. Go deep into all links, think more and improve the details and unfinished work before;

5. Build a more United and harmonious team, give full play to team ideals, strengthen communication and learn to be a man.

Three. New planning for the new year

1 dish

1), product innovation: first of all, we should have a good attitude of being open-minded and eager to learn, go out to study more, keep abreast of local and foreign market trends, strengthen communication with purchasing, try our best to innovate raw materials in the market, strengthen communication among chefs, learn from each other's strong points and constantly enrich ourselves;

2) Quality of dishes: strictly control the quality of raw materials, pay attention to the safe use of food, carefully study the color, aroma, taste and shape, make every dish on the guest's table perfect, strictly control the collocation, quantity and temperature of dishes, and prevent foreign objects and sundries.

2, the kitchen equipment layout principle

1), which meets the requirements of fire control and sanitary environment.

A. When making and storing food and utensils, raw and cooked food should be separated, dirty things should be separated from clean things, and cold and hot things should be separated;

B. Oil and gas pressure regulating, switching station and operation area shall be separated, and corresponding fire-fighting facilities shall be provided;

C. The rough distance between the pipeline above 300℃ and combustible materials is ≥ 0.5m;

D the smoke outlet without purification treatment must be 0.5m higher than the tallest building nearby.

2), should make full use of the original equipment, facilities, terrain, so that each partition has a reasonable space, broad vision, flat walkway and convenient management.

3), to fully understand the user's established dishes, all arrangements and layouts are based on this.

Looking forward to the new year, our kitchen department will redouble its efforts to serve customers with greater enthusiasm. I believe that under the leadership of the leadership, we will create greater glories.

Summary of Kitchen Department Work 2 Dear leaders and colleagues,

Good afternoon everyone!

I am honored to share the harvest and joy of 20xx with you on behalf of the catering department and kitchen team of the Garden Theme Restaurant. Below, I will report to you from four aspects:

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Second, strengthen training, standardize the formula of main and auxiliary materials of dishes, and constantly innovate and develop new dishes, so as to lay the foundation for gradually building the brand of Heyuan Restaurant.

In the past year's business process, the biggest difficulty we faced was the instability and high mobility of employees. Especially from May to 165438+ 10, the restaurant is the busiest time and the chef is the most mobile, which brings great pressure and challenges to the kitchen work. In order to stabilize the quality of dishes and provide quality services for guests, we have adopted the following methods:

1. personnel passed. Get through the chefs in the garden kitchen, coffee shop kitchen and even catering kitchen, make full use of the overtime policy given by the park, overcome various difficulties such as lack of manpower, and successfully complete the reception task again and again.

2. Strengthen training. This year, the kitchen was trained 56 times, so that new employees can quickly become competent. In this regard, as a chef, I am duty-bound to practice, in line with the principle of mentoring, on the one hand, to preach and teach with a rice mouth in practical work; On the other hand, I use my spare time to train, teach my own skills to everyone, and train the newly-learned China artistic conception dishes to chefs, thus cultivating and stabilizing some potential chefs.

3. Standardize the formula of main and auxiliary materials, so that the quality and taste of restaurant dishes will not be affected by the departure of some chefs.

Third, adhere to the team spirit of close cooperation between kitchen and restaurant, build a harmonious restaurant and win good results.

A good catering brand needs the close cooperation between the restaurant and the kitchen. In the past year, our restaurant and kitchen have been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the waiters in the restaurant, so that they can understand the characteristics, tastes and nutritional knowledge of the dishes, so that the restaurant manager, foreman and waiter can introduce them to the guests. If there is feedback from guests, we will adjust it in time to achieve customer satisfaction and attract repeat customers. Especially in the large-scale catering reception service, our restaurant and kitchen work closely together, cooperate with each other and complement each other. In the case of shortage of personnel and limited facilities and equipment, the reception task was successfully completed many times. There is also a seemingly simple but not simple dishwashing job. A good dish is inseparable from clean and hygienic utensils, so we are as indispensable as the barrel effect. Here, we would like to express our gratitude to all the staff and other brother departments in the restaurant. With your efforts and support, guests inside and outside the school will recognize and praise the brand of Heyuan Restaurant.

Fourth, despite the difficulties, all departments in Qixin worked together to successfully complete various large-scale team services and important school reception work.

Dear colleagues, the brand of Heyuan Restaurant is like a newborn baby, which still needs our careful care and cultivation. Among them, building a team of learning chefs with excellent skills and practical innovation is the most important. At the same time, we are also honored and proud. We are proud to use Heyuan Restaurant as a small platform to contribute to the development of Guanzhong New Garden. We are proud to use Guanzhong New Garden as a big platform to serve the conference center and Peking University. On the occasion of bidding farewell to the old year and welcoming the new year, on behalf of Heyuan Restaurant Kitchen, I would like to thank other brothers and teams in the department for their support and help, and on behalf of the catering department, I would like to thank the leaders of the park and all departments and offices for their guidance, support and help in the catering work and the development of catering brands in Guanzhong New Garden. I hope that in the next 20xx years, we can work together and achieve greater success.

Thank you!

Summary of Kitchen Department Work 3 20xx flies quietly in the busy work. Counting 20xx is a meaningful, valuable and rewarding year for me. Our restaurant is honored to win the honor of harmonious restaurant in the first quarter. At that time, I often warned myself and urged our team. Honor is not only our recognition, but also our responsibility to employees and enterprises. Only by shouldering this responsibility. Since xx entered xx and xx's company, I have come step by step, which is inseparable from the help of leaders, the support of colleagues and the cooperation of employees.

The work of this year is summarized as follows:

1, personnel maintenance When I took over the restaurant in R&D Park on September 8th, xx, there were 22 old employees. After more than a year, there are still 12 old employees, and the stability rate of old employees is 54.5%. It is precisely because of such a group of backbones that a foreman, a western chef, a kitchen stove and a cashier have been trained.

2. The problem of food quality in the first half of the year is because the kitchen staff is not fixed and the chef of western food leaves, which once led to the decline of food quality and the burning phenomenon is more serious. The two operational assessments put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, the decline in the quality of dishes was finally controlled and the trust of customers was regained.

3. Quality of service Because our restaurant is an internal canteen, the time of dining staff is concentrated and the pressure during the peak period is unprecedented. In addition, the staff are basically aunts over 35 years old. Relatively speaking, we don't have a good grasp of the seven steps of the food table and the four steps of the cashier, but we must answer questions for customers. Friendly attitude.

4. Safety in production In the past year, it is gratifying that there was 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 consciousness of employees.

5. Food Safety Due to 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 solely responsible for the control system, the chef kitchen is solely responsible for the control system, and the foreman sales is solely responsible for the control system. Be responsible for keeping financial creditor's rights, with clear responsibilities. Detailed to people. At the same time, the food sample retention mechanism was established. Every day, someone will be responsible for keeping samples, someone will be responsible for tracking, and the manager will check and supervise to prevent all food safety accidents.

Over the past year, I have hosted more than ten dinners. The reception of the dinner party was completed in time, accurately and smoothly, 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, we should know the eating habits of most students and make daily recipes in a planned way. Because there are many people eating in the canteen, 100% can't satisfy everyone, but more than 80% of the staff can.

2. Students like vegetables. Under the premise of not increasing the cost, they can purchase more, and mix more expensive vegetables with ordinary dishes reasonably, so that they can eat the same dishes 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 dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, but 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 seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, 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 refining, cooking, or frying together in dishes. This not only saves cooking oil, but also makes employees feel no greasy fat.

Catering:

We don't stop at the general level of making students just eat enough, 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 rolls are added to each meal, and fried dough sticks and soybean milk are added to breakfast. Prepare side dishes, soup and porridge for employees every day, and eat jiaozi once a month on average. Recipes and recipes are published every day for everyone's supervision.

In the procurement and management of dishes:

1, strictly control the purchase of the same amount of food, 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 substances and personal belongings in food storage places.

Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud;

Future work plan:

First, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, and further run canteens for the convenience of cadres and workers.

Second, we should constantly strengthen management and improve the service level of canteens.

The third is to be actively responsible and do a good job in food safety and hygiene. The management of canteens is complex, 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 strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, earnestly put the responsibility on people, pay close attention to implementation, and achieve results. Under the direct care and guidance of the leaders and the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the canteen have undergone fundamental changes.

Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene 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 the quality and quantity be guaranteed.

In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate, and * * * is silently contributing to the development of the project.

Summary of the work of the kitchen department 4 Time flies, and a school year has passed unconsciously. As the top priority in logistics work, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. The canteen work in this period is summarized as follows:

First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform 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. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the shortcomings of the current situation in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.

Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter.

Third, it is also important to control the purchase of food. /kloc-More than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.

In addition, I also have strict financial discipline. Every time I make a purchase, I always accept it if I want, refuse it if I want, and always arrive in time to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and keeping the principle of economy, so as to achieve good quality and low price.

Due to my limited level, I am not proficient in canteen management and have a lot of work to do. I will strengthen my 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 moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes to the development of the cause silently.

Summary of the work of the kitchen department 5 Classroom and kitchen are the two major positions of kindergarten management. Whether the kitchen is well managed 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, it is necessary to further strengthen the quality of kitchen staff, improve service quality, improve management level and overall taste, and strive to make the kitchen a canteen where parents can rest assured and children can be happy.

Looking back on kitchen management, the following is a summary of all the work:

1, do a good job of sanitation and tableware cleaning and disinfection before school starts.

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. Cook according to the children's recipes every day, and pay attention to nutrition, color and fragrance.

5, the kitchen stove uses gas, which can standardize the operation and always pay attention to gas safety.

6, fixed-point procurement, strive to fresh, cheap, do not purchase rotten food raw materials.

7. Make sure to weigh the incoming goods every day.

8, to ensure the safety of meat, designated meat purchasing units, inspection certificate and quarantine certificate every day.

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, store, classify and put on the shelves.

12, make a good account.

13, strict canteen safety access system, put an end to irrelevant personnel to work in the kitchen.

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 sample record every day for 48 hours, with time and food name.

17, master simple self-rescue, self-protection and common sense of using fire extinguishers,

18, strengthen hygiene and disinfect tableware regularly.

19, take safety precautions to prevent man-made 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 list at the end of each month.

23. The warehouse should be kept clean, dry, mildew-proof, dust-proof and rat-proof.

24, do a good job of epidemic prevention station sampling for the second time every semester.

25. Do a good job in heatstroke prevention and cooling, and provide children with cold dishes regularly.

26. Save water, electricity and oil for kindergartens.

27. Check whether water, electricity, doors and windows are closed before coming off work.

In short, guided by the consciousness of being in place, managing well and serving first, the kitchen work in kindergartens will develop along a more perfect and standardized track.

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