2022 Catering Department Chef Work Summary and Plan PPT text material collection

Work summary, year-end summary, half-year summary and quarterly summary are the most common and versatile. Summary is a type of applied writing, which is a rational thinking about the work that has been done. This time I have compiled the "2022 Catering Department Chef Work Summary and Plan PPT Text Material Collection" for your reading and reference. 2022 Catering Department Chef Work Summary and Plan PPT Text Material Collection (1)

Looking back on every day in the past, as a chef in the canteen, I deeply feel the heavy responsibility and heavy work pressure. Because the quality of the work I do is likely to affect the physical and mental health of all employees, in order to maximize strengths and avoid weaknesses, I can do better work in the future. I summarize the work situation in 20__ as follows.

1. In terms of dish positioning, the dishes are developed and planned according to the hotel's overall strategic plan, and the product image is continuously improved and enhanced based on the restaurant's dish operation status and market customer surveys. According to the needs of the three major consumer groups of group meetings, individual guests, and banquet receptions that come to the hotel, we will continue to enrich our products so that they can gradually form a set of targeted and stylized products. Let the product establish its own brand in the development and changes.

2. Management: people-oriented, I strengthen quality education based on the actual situation of employees, conduct targeted cooking training for employees every day, and often encourage them to regard work as their own 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 recipes 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 the survival and development of canteens. 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. We also regularly update recipes, use our brains, think of ways, and change things to ensure that repeat 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 and 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. In terms of 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 pass on the best benefits to customers. 2022 Catering Department Chef Work Summary and Plan PPT Text Material Collection (2)

20__ has become history. In the past year, I would like to thank all the leaders for their guidance on my work, and thank all my colleagues for their support. With the support of my work, as the head chef, I will definitely insist on setting an example in my future work, strictly demand myself, lead our team to provide services to the guests, and at the same time make up for the shortcomings we discovered. Here is a summary of my work: < /p>

1. Ideological aspects of employees

1. At present, there are no ideological fluctuations among the kitchen workers in our department.

2. Everyone is very satisfied with the leader’s second salary increase this year, which has promoted workers’ work enthusiasm and stabilized the attrition of employees.

3. Most employees believe that their abilities can be fully utilized and that this job is suitable for them.

2. Personnel management

1. Conduct professional skills assessment, survival of the fittest, and use methods of incoming and outgoing and regular training to improve employees' business skills and professionalism. On the premise of combining reality, various rules and regulations within the kitchen will be further improved.

2. This year, we have made many adjustments to the kitchen workers. The principle of adjustment is to use the old and the new in a flexible manner to improve the skills of the kitchen workers.

3. In terms of dish quality

A four-level control system is adopted. One level negates the control, that is, the side dish chef checks, the stove cook checks, the strict check, the waiter checks, and the first level discovers. If there is any problem, you have the right to return it. Otherwise, everyone must assume corresponding responsibilities, formulate and implement the operating procedures and ingredients standards for the dishes.

IV. Cost aspects

1. Master the first-in, first-out principle of inventory implementation.

2. In terms of dish design, guests must be satisfied and economical to achieve value for money.

5. In terms of food hygiene and safety and fire safety

1. Strictly implement the "Food Hygiene Law" and do a good job in kitchen hygiene and safety.

2. Strictly implement standardized operating procedures to prevent the occurrence of various accidents, ensure safe production, and keep the alarm bell ringing.

6. Problems in the kitchen

1. Part of the stainless steel protective frame of the kitchen drain is aging and needs to be replaced. Although it is a small detail problem, over time, an accident may occur.

2. The boys’ dormitory needs to be waterproofed if it leaks.

3. Most of the kitchen door handles are damaged and need to be replaced.

4. Some employees have poor foundation and poor reception ability, which brings a certain amount of pressure to their work.

VII. __Meal situation

1. Received four large meetings.

2. The Chinese restaurant receives about 200 tables of guests every month.

8. Vision and work arrangements for 20__.

Our team will continue to strengthen business management, quality and hygiene control and cost control on the basis of __ years. At the same time, we will improve our work ideas, examine new dishes and speed up the innovation of dishes. Continue to strengthen training in skills to increase the team's combat effectiveness. Strive to meet customer requirements for every dish! 2022 Catering Department Chef Work Summary and Plan PPT text material collection (3)

One year will come to a perfect end with the rotation of the earth. During this year, I received training from a national public nutritionist, went to two places to participate in nutritionist exchanges across the country, and learned face-to-face with Chinese scientists, and achieved substantial results. In the kitchen, I learned the cooking workflow and basic knowledge of catering from the chefs, and discussed the shortcomings of my work with my colleagues.

In 20__, I took the initiative to communicate with others in my personal communication, and I was also willing to share my inner feelings and thoughts on a certain issue with others. In actual operation, I became familiar with various work processes and work details. There has been a significant improvement in work speed compared to the previous year. While achieving results, it has also brought about some shortcomings at work, such as: lack of the same language in interpersonal relationships, lack of a shining point to attract others, need to pay attention to details at work, and need to be more responsive. further strengthening. In practical operations, it is even more necessary to show courage and courage to break through the original work level. The work in 20__ is now summarized as follows:

1. Food and personal hygiene

Food safety issues are a topic of concern to the Chinese people at present. We must do a good job in food safety and hygiene. It is an unshirkable responsibility to be a chef. In 20__, food hygiene, tableware hygiene, and food storage will be implemented in accordance with certain work requirements. As for the hygiene area in the kitchen, I will take specific measures to keep it neat and clean.

2. Personal hygiene

Develop good living habits, cultivate your own physical fitness, and achieve the "four diligences": wash your hair frequently, get a haircut frequently, bathe frequently, and Cut your nails. On this basis, wash hands and clothes frequently. The positive interaction between personal hygiene and food hygiene can help reduce the risk of food safety problems. Helps improve the image and quality of the department. It will help promote China's food safety to develop on a scientific and healthy path.

3. Practical operation work

The production of dishes is the top priority of the practical operation work. Ensure that the weight, quantity and quality of the dishes are determined according to the work requirements to ensure the production. The dishes are smooth and not messy, and the dishes are presented in the correct order. Make sure not to use too much seasoning but not too much to meet the cooking needs of the chefs. The picking time is controlled within a certain range and can be collected all at once. During large orders, more materials will be collected than usual, and during the off-season, inventory should remain at normal levels.

While ensuring that the ingredients meet the needs of the cooking chef, the freshness of the ingredients must be maintained. Regarding the preparation of dishes, next year I will go deep into the grassroots level to learn some basic cooking techniques, integrate the concepts and knowledge I usually learn, and communicate and share with everyone.

The year 20__ was a year of achieving results but also leaving regrets. I achieved the first step of ideal success, received training from teachers, and received help from leaders. I will thank them with practical actions and use the knowledge I have learned to solve my own problems. Believe in myself, I will actively communicate with old employees to help everyone solve real-life problems together. I believe that I will perform even better next year and make major breakthroughs based on the original good foundation! 2022 Catering Department Chef Work Summary and Plan PPT Text Material Collection (4)

Time flies, __ The year is coming to an end soon. Looking back on the past year, I am full of emotions - this is the eighth time I have written a year-end work summary for my position. Prices in the entire Beijing market have risen rapidly this year, and personnel costs have also continued to rise. Thanks to the group's vigorous management training and everyone's joint efforts, work in the same period has improved compared to previous years. The main work is now summarized as follows:

1. Kitchen management

1. Adjustment of kitchen personnel in __. One was the swap of sous chefs at the Zhongguancun store and the Yuanmingyuan store, and the other was the preparation for the Xierqi store in August. The staff were comprehensively adjusted to bring in the old and the new. The supervisor of Shangshi of the Yuanmingyuan store was transferred to Xierqi, and a new supervisor of Shangshi was added. Others The department heads are all those brought to Beijing in 20__.

2. At the beginning of the year, the kitchen made a set of department-based self-examination work signature procedures for each department, which made it possible to make up for the incomplete preparations, and the kitchen has been significantly improved.

3. In __, the Jianyi store used direct sales to give fish to everyone who ate fish, so that the store’s boiled fish sales reached 300,000 yuan a month on the original basis, making a historic achievement. At the same time, the gross profit of boiled fish has been controlled between 76% and 78%.

4. The kitchen used the one-minute positioning method this year to manage the kitchen refrigerator and all goods. The Wancheng store and the Madian store achieved good results under my influence.

5. Preparatory exchange and comprehensive management training for the new opening of Shunyi store. The kitchen actively participated in the study and implemented it, especially working hard to manage the logistics difficulties in the kitchen. The staff dormitories were standardized and achieved good results. No one did not praise the cleanliness of the dormitories in the kitchen.

6. I learned various processes and passed the kitchen self-test three times, the store organization twice, and the group once, turning theory into practical operation.

7. Prices have risen too much this year. For example, dried chili peppers in the kitchen have increased from more than 3 yuan/catty to 10 yuan/catty, and peppercorns have also risen to 25 yuan/catty. After the kitchen’s key adjustments, the gross profit of boiled fish has increased. No impact.

2. Problems in the kitchen

1. Due to the aging of the equipment this year, the cold storage and ventilation are aging, and a lot of maintenance and management are spent, which shows that our kitchen needs to enhance its work awareness.

2. We still need to summarize and learn how to do ideological work for employees.

3. Not enough has been done to strengthen the learning atmosphere in the kitchen.

4. In strengthening the kitchen, the work to prevent the loss of middle-aged workers is not complete enough.

3. Ideas and work arrangements for the next year

1. Rebuild, train and manage the team through learning.

2. Effectively monitor and guide the kitchen, and strictly follow standards to improve execution.

3. Through professional training and management, the chef’s technical strength will be reasonably reserved and new dishes can be reasonably introduced.

4. Safely maintain the kitchen environment, sanitation, and equipment, while controlling costs and expenses.

5. Implement the monthly work plan and daily work log.

6. Communication - manage yourself, others and the team.

The new year means a new starting point, new opportunities, and new challenges. I am determined to make persistent efforts and strive to open up a new situation in my work. 2022 Catering Department Chef Work Summary and Plan PPT Text Material Collection (5)

After 20__ of hard work, the new year is here again. Looking back on the past year, I feel a lot of emotion.

As a chef, I have always been strict with myself, conscientiously obeyed the leadership arrangements, insisted on focusing on the overall situation, and successfully completed one year's work with the support of the leadership.

In order to better complete my job in the new year, I summarized the work in 20__. At work, I served as a chef in the canteen. I strictly abide by the canteen's hygiene system in cooking and conscientiously implemented the hygiene May 4th system. Lead by example, lead the entire team to strictly implement food hygiene laws, prevent diseases from entering the mouth, prevent food contamination and harmful substances from harming diners, and ensure the health of diners. Finished products are stored in four separate areas: raw and cooked; finished and semi-finished products; food and sundries and medicines; and food and natural ice.

Environmental sanitation adopts four certain methods: fixing people, fixing things, fixing time, fixing quality, dividing work into sections, and taking responsibility; personal hygiene must be done in the four directions: wash hands frequently, cut nails; bathe frequently and get haircut. ; Wash clothes and bedding frequently; change work clothes frequently. Cupboards and shelves where food is placed should be kept clean at all times and free of mold and mouse marks. Wash the stove and floor in the operation room regularly every day, carefully wipe the restaurant floor, tables and chairs, and strictly ensure the sanitation of the floor, doors, windows, glass and surrounding environment in the operation room. In the past year, I have worked hard to learn cultural, business, and technical knowledge. Establish and strengthen the idea of ??serving the people. Commute to get off work on time. Abide by labor discipline and all rules and regulations of the canteen, and strive to complete their jobs.

At work, obey work arrangements, take good care of collective property, do good collective and personal hygiene, and strictly prevent food poisoning. In terms of food and cooking, I strictly follow food operating procedures to ensure safety and hygiene. Make sure that the staple food produced meets the quality requirements, is uniform in size, and controls the heat. The non-staple food should be picked and washed thoroughly, and the vegetables should be cut carefully and the dices, pieces and shreds should be distinguished. The side dishes are beautiful in color and shape, and the stir-fried dishes are delicious and moderately salty.

In terms of service, we must be high-quality and efficient, be kind to the dining staff, and speak kindly. Don’t use bad language, don’t curse, stick together and do your job well in the kitchen. At work, I work diligently, conscientiously and responsibly, and work hard and actively fulfill my responsibilities. Looking forward to the new year, I will work harder and with greater enthusiasm to strictly complete my own work under the guidance of the leadership. The airport will continue to build on the past and make persistent efforts. Under the correct leadership of the company, it will adhere to the development strategy, constantly improve itself, strive to complete the company's tasks, face new challenges with confidence, and achieve new goals. I believe there is nothing but better.