InterContinental Hotels Group West Kitchen Chef Annual Performance Appraisal

I am very grateful to Mr. Zhou, Mr. Chen and Manager Ke for their cultivation and trust in me and for providing me with a platform to express myself. Looking back on this month, under the guidance of all leaders and with the support of my colleagues, as a head chef, I have always adhered to setting an example, with high standards and strict requirements, uniting and leading many employees to provide customers with exquisite dishes. and high-quality services; in order to realize the company's economic interests and social benefits, be diligent and conscientious. The specific work over the past month is now summarized as follows:

1. Operational aspects: Under the guidance of all leaders, I brainstormed and formulated a more reasonable business plan. For example: According to the consumer psychology of customers, we launch some green foods and nutritious foods

2. Management: people-oriented, I strengthen quality education based on the actual situation of employees, and provide targeted cooking skills to employees every day Train and often motivate them to view their work as their career. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance and complying with kitchen rules and regulations; some employees have even begun to think of new dishes on their own. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality: The quality of dishes is the core competitiveness for our survival and development. As a chef, I strictly control quality. We have prepared an ingredient standard and production procedure list for each dish. We strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable. We also carefully listen to the opinions of the front office staff and guest feedback, and summarize each dish. If there are problems with the daily production, we will promptly improve the deficiencies in daily meetings; we also often update the recipes, use our brains, think of ways, and change things to ensure that returning customers can taste new flavors every time.

4. Hygiene: Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. According to regulations, each employee must be responsible for their own hygiene area, and at the same time, I will conduct irregular inspections; secondly, it is stipulated that food raw materials must be stored in categories and processed separately, and kitchen utensils must also be stored in fixed locations; in addition, kitchen, fresh-keeping Regular temperature and humidity measurements are also carried out in cabinets, freezers and other raw material storage locations. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

5. Cost: While ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I have also come up with some new ways to reduce costs. For example: grasp the inventory status, resolutely implement the "first in, first out" principle, and sell raw materials that have been in stock for a long time as soon as possible; develop cost-free dishes and make the remaining raw materials of the main dishes into tray dishes to reduce costs; and also let everyone Each employee knows the unit price of the raw materials they use and estimates the value of the raw materials used daily. This implements cost control to every employee, so that all kitchen employees are concerned about costs, thereby maximizing benefits.

To sum up, through the joint efforts of the team, I have made certain progress in kitchen operation and management; I have made great achievements in dish innovation, dish quality, cost control, and improvement of employee quality. Pretty high progress. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more affordable and high-quality dishes to attract customers and increase revenue to the greatest extent, so as to achieve the good effect of turning crises into opportunities. From this point of view, I also deeply feel the challenge and innovation of the work I shoulder. In the future, I will definitely lead my team to continue to accept challenges, be brave in innovation, and cook more exquisite dishes.

On this basis, I will continue to strengthen business management, quality and hygiene monitoring and cost control. At the same time, I will improve my work ideas, inspect new dishes, and speed up the innovation of dishes, so as to seek for the next month. Create better economic and social benefits.

The competition among surrounding restaurants and hotels has become more intense. However, I believe that with the guidance and help of our leaders and colleagues, our team will be able to seize opportunities, meet challenges, and move towards a rewarding and fiery future. July!