7 Summaries of Hotel Chefs' Annual Work

Hotel Chef's Annual Work Summary 1 I am very grateful to Manager Zhou, Manager Chen and Manager Ke for their cultivation and trust and for giving me a platform to show myself. Looking back on the past three months, with the guidance of leaders and the support of colleagues, as a chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading many employees, and providing customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the company, we are diligent and conscientious. The specific work in the past three months is summarized as follows:

1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. According to consumers' psychology, we have introduced some green food and nutritious food.

Second, management: people-oriented, I combine the actual situation of employees to strengthen quality education, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by kitchen rules and regulations; Some employees even started thinking about new dishes by themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality: the quality of dishes is the core competitiveness of our survival and development. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.

Health: Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, grasp 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 tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, thus achieving efficiency.

To sum up, I have made some progress in kitchen management through the team's Qi Xin cooperation; Great progress has been made in food innovation, food quality, cost control and staff quality improvement. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more good and cheap food to attract customers, increase turnover income to a certain extent, so as to achieve a good effect of turning crisis into opportunity. From this point of view, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.

On this basis, I will continue to strengthen management, quality and hygiene monitoring and cost control, at the same time, improve working ideas, inspect new dishes, speed up food innovation, and strive to create better economic and social benefits next month.

The competition between restaurants and surrounding restaurants is becoming more and more fierce, but I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards a fruitful and fiery July!

Annual work summary, hotel chef, Part 2 Time flies, the sun and the moon fly like a shuttle, and 20XX will soon be over. Immediately, with the celebration of Christmas and the smell of New Year's Day, the bell of 20XX is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on 20XX, with the care and guidance of the leaders and the support of my colleagues, as a chef and chef, I have always insisted on setting an example, setting high standards and strict requirements, uniting and leading hotel employees, insisting on putting the overall situation first, obeying organizational arrangements, doing a good job in hotel management with my own practical actions, ensuring normal work, and providing exquisite and delicious dishes and quality services for leaders and customers.

We also planted a few acres of land, planted vegetables and raised cattle, sheep, chickens and ducks. Increase the variety of meals, make the main and non-staple foods match reasonably, reduce losses and save costs. The concept of warm service is to serve Dia and Zijin wholeheartedly. In 20XX, the hotel * * * received external dining 12 1 time, accounting for 1077 person-times, which was well received by leaders and guests. The specific work in the past year is summarized as follows:

I. Work aspects

I am now a hotel supervisor, cooking in the hotel. Under the guidance of the leader, I brainstormed and worked out a more reasonable work plan. First of all, in the case of saving money, eat well and don't waste, and constantly improve your cooking skills technically. In practice, I continue to explore, so that leaders and employees can eat sweet and delicious meals.

Second, management.

First of all, the kitchen staff should be trained and instructed regularly to prevent major mistakes in operation, such as burns and scalds. Strengthen quality education according to the actual situation of employees, provide targeted cooking training for operators, and often encourage them to take their work as their own career. Through hard work, the overall quality of employees has been improved; Pay attention to gfd, abide by kitchen rules and regulations, labor discipline, do not miss work, do not be late, do not leave early; Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality.

The quality of dishes is the core of hotel freshness and affordability. As a chef, I strictly control the quality to ensure that the ingredients are fresh, non-perishable and non-perishable. It is also necessary to ensure that employees' meals are hygienic and delicious, prevent food poisoning, and refuse moldy and expired food. Secondly, increase the variety of meals, so that the main and non-staple foods can be reasonably matched.

Fourth, health.

Strictly implement the Food Hygiene and Safety Law, do a good job in food hygiene and safety, and handle all aspects of food processing well. According to the regulations, every employee must be responsible for his own sanitary area and disinfect the operating room every two days.

I hope that leaders and colleagues will check it irregularly; And put forward valuable suggestions for correction. Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of warehouses, fresh-keeping cabinets, freezers and other places where raw materials are stored are also measured regularly. We use all available forces to ensure food hygiene and safety, and prevent food from rotting and causing unnecessary waste.

Verb (abbreviation for verb) cost

Reducing consumption and saving cost is always one of our important goals under the condition of ensuring no overspending, waste and food quality. As a chef, I also summed up some new ways to reduce costs in my usual work. For example, grasp the inventory situation at any time, resolutely implement the principle of "first in, first out" and put raw materials with long inventory time into use as soon as possible; Develop cost-free dishes and reduce costs.

To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. Please supervise and correct me. I also think my work is challenging and innovative.

After more than a year's efforts, on the basis of the original work, I strictly demand myself and the kitchen assistant to find out the shortcomings in the future work and maintain a good tradition. In the future, I will definitely lead our team to make continuous efforts, accept challenges, be brave in innovation and make more exquisite and delicious dishes.

On the basis of 20XX, we will continue to strengthen management, quality and hygiene monitoring and cost control, and at the same time improve our working ideas, study new dishes and accelerate the innovation of dishes. In short, in my future work, I will constantly push myself, enrich my energy and improve my quality, nutrition knowledge and cooking level, so as to adapt to the development of the times and enterprises and grow together with the company. I believe that our team will be able to move towards 20XX with success and joy.

I am convinced that under the leadership of xx and the unremitting efforts of all staff, Zijin will develop better and better based on corporate culture, corporate spirit, corporate purpose and corporate goals.

Summary of the annual work, the hotel chef, 3 Our chef's main job is cooking, providing all kinds of delicious food for the hotel to meet the needs of customers. In 20xx, the number of customers is increasing. In order to meet the needs of customers, we got the help of other colleagues and completed the task. Now briefly summarize the work of one year.

First, control the safety of ingredients.

As a hotel, the first thing to do is to ensure that there is no problem with the dishes provided by the kitchen, and the purchased products must be of high quality, harmless and in line with national regulations. In order to meet this requirement, our kitchen should keep our principle of purchasing ingredients, and don't buy anything that is stale and has food trademarks. Since you want to do it, you must be responsible to your customers and your own conscience, and you will not choose other inferior products because some ingredients are expensive. In fact, we still need customers to pay the bill in the end. Only when we do it well will customers be willing to pay the bill. I will always strictly control safety to ensure that new dishes are safe before they are launched. Because all the dishes in our kitchen are delicious and recognized by customers, the collocation of our ingredients is also very reasonable. We use scientific methods to match, so that two conflicting dishes will not become one dish, because we must ensure the taste and safety.

Second, the training of chefs.

If you want to cook well, you must be skilled, know the steps of cooking, be able to complete difficult tasks and be more resistant to pressure. When you are busy at work, you must ensure that the dishes can be served on time and that every customer can get what he wants. Fast enough is also important. In order to improve the level of our kitchen and make more delicious dishes, I have given simple training to all the chefs in our kitchen many times this year. Training their cooking skills and improving their ability, of course, can't be done in an instant, so I divided it into several procedures. Every time we work, we will be more prepared. Through practical training and explanation of knowledge points, every chef in our kitchen can practice his skills and improve his ability while working. If you want to cook delicious dishes, you must cook a lot of delicious dishes and need to practice often. At the same time, we will teach every chef some specialties of our hotel to ensure that they can complete the tasks assigned by our hotel. Many times, I will work hard to do a good job, constantly improve my work tasks and improve my work ability. Cooking requires exercise, and perhaps knowledge accumulation and precipitation. The most important thing in cooking is the heat. After mastering the heat, you can put down the ingredients in time. It takes more practice to cook delicious dishes.

Third, check the kitchen attendance.

We need to work in the kitchen earlier, because we have to prepare more things in the kitchen every day. For example, we should prepare some meals in advance to ensure that customers can be served in time when they need them, so that they can eat their favorite dishes later. I will check the working hours of chefs on time every day, ensure that every chef will do it on time, comment and check their cooking skills, and be more capable of giving higher benefits. At the same time, we will not tolerate lazy people.

As a chef, I never forget my responsibility and keep my mission in mind. In this year, I didn't make any mistakes, and I insisted more. I often point out the chef's problems, which greatly improves our kitchen. We will continue to work hard next year.

Summary of annual work, Hotel Chef, 4 I officially went to work in Bao Yue Hotel in June of that year at 5438+065438+ 10. At that time, it was the most tense period of hotel preparation. Everything in the kitchen of the catering department was 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 efforts to change and enhance the product image, we have ushered in a new year. The work plan for a certain year is now 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 by standardization, improve market competitiveness by 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 professionalism 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 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!

Annual work summary, hotel chef, how time flies! How many years have I worked in xxx hotel in a blink of an eye? But it doesn't feel long. But on second thought, I have been a cook for a long time. I'm still trying to keep the hotel kitchen running this year. As a cook, my job is no longer limited to the stove. I need to manage the whole kitchen and even part of the dining room. Under such a responsibility, my requirements for work are getting higher and higher unconsciously.

In the past year, I strengthened the management of kitchen staff and broadened my management scope in the kitchen. From ingredients to dishes, I constantly improve the requirements and quality under my careful choice. Now that a year has passed, I also make a summary of my work to prevent myself from having problems in my work. My work is summarized as follows:

First, the management of employees.

After the boss put forward new requirements for the hotel at the beginning of the year, I was seriously studying the management of our kitchen staff. In the last year, there were still many loopholes in management because of my own negligence. Although they can accomplish their tasks well in their work, they often violate hotel management regulations in inconspicuous places. Despite many attempts to stop it, they still committed it again and again. To this end, I used this reform to completely rectify the rules of the kitchen. Under strict regulations, the management of the kitchen has improved.

Secondly, in the management of newcomers, there will always be some personnel changes in a year. In X this year, X new chefs with xx courses were recruited. Although their technology is good, it is still troublesome in management. But in the slow running-in, they finally adapted to the environment of xxx hotel and began to obey management and deployment.

Second, the above work.

In addition to personnel management, I am also responsible for the dishes served in the kitchen. During my work, I often walk around the kitchen to observe the level and temperature of employees. I won't directly point out the shortcomings, but only strengthen the training in this area in the future morning meeting and gradually improve everyone's level.

As for the supervision of ingredients, I occasionally take the initiative to go out with the purchasing staff when purchasing, and personally select them to ensure that the freshness and appearance of ingredients meet the requirements of the hotel. I will remind you if I find any ingredients that are not up to standard! And put forward requirements for buyers. Strictly check from the source.

Third, shortcomings

As a chef, I often walk around the kitchen, but I still don't know much about the employees' thoughts. We should be more integrated with them, so as to understand their ideas, manage them better and improve them. Let the hotel kitchen develop better.

Fourth, summary.

After a year, the situation in our kitchen is still not ideal. It is my success in management to really manage the staff and make the whole kitchen a well-organized place. The dishes and standards can always be improved, but in the management of personnel, it needs to be real-time!

Annual work summary, hotel chef, 6 The warmth inside the hotel is in sharp contrast with the cold outside. In this environment, it is a good way to review the work experience of hotel chefs this year. After all, it is expected that most of the work in the hotel dining area will be completed with the arrival of the end of the year. In fact, due to the cooperation of the chefs, I didn't encounter any obstacles in completing the hotel work. But I also understand that compared with the improvement of cooking skills, the strengthening of management level is what needs attention at this stage, so I reviewed the work of hotel chefs completed this year and made a corresponding summary.

Supervise the purchase of hotel ingredients and develop new dishes according to customer needs. Because the quality of ingredients has a great influence on the chef's performance, it is necessary to do a good job of supervision. In addition to making requirements for the purchase of ingredients according to the season, it is also my duty to personally go to various vegetable markets to conduct research to ensure the quality of hotel ingredients and ensure the good play of chefs. Because some big customers have higher requirements for dishes, they often choose to develop some new dishes. In addition to cooking at important banquets, they also strictly train departmental chefs, and taking care of customers' dining experience is their focus in the chef's work. Therefore, I won the praise of customers in my work as a chef this year.

Effectively manage the team of hotel chefs and improve the dining area environment. The dining area is much smaller than before because of the renovation of the hotel at the beginning of the year, but because of this, it needs to be more refined to get the recognition of customers. So I chose a number of good tablecloths and ornaments in my spare time to create a good dining atmosphere for the dining area. In addition, I also put forward strict requirements for kitchen work to improve the ability of hotel chefs. In fact, many chefs have done this job.

Completed the training of apprentices of hotel chefs, and expanded the team of hotel chefs again. In this regard, we teach basic cooking skills according to the performance of the disciples, and cooperate with the original team of chefs to make good dishes. Due to the principle of emphasizing quality and lightweight, there are not many apprentices who can meet the training standards, but the apprentices who can start training naturally perform well in the preparation of ingredients and the production of ordinary dishes. With these factors, it is no problem to be qualified for some basic chef work. However, due to their own lack of management ability, they are still training.

It is my duty to complete the work of the chef in the dining area according to the instructions of the hotel leaders, and it is also the purpose of this year's work to exercise my cooking and management skills in this process. I will work as a chef with this good style, and strive to give hotel customers a better dining experience in the new year.

Annual work summary, hotel chef, 7 I officially went to work in xx Hotel in June 2006 +0 1. 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.

Xx Hotel started trial operation under the attention and care of the leaders. While trying to complete the tasks assigned by the superior, the kitchen of the catering department constantly improves the dishes according to 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 efforts to change and enhance the product image, we have ushered in a new year. The situation in Xx is now 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 by standardization, improve market competitiveness by 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 professionalism 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!