Summary of kitchen supervisor's work at the end of the month

Lead: Gains and losses are an attitude, not an excessive pursuit. Whether it's fame or youth, what should come will come. Use life to see the calmness of a water flow, the calmness of flowers, and the freedom to flow a flower. Next, I introduce the summary article of the kitchen supervisor's work at the end of the month, and welcome everyone to read it for reference!

1, summary of the kitchen supervisor's work at the end of the month, a flash, a month passed quickly. In the last month's work, the staff in our kitchen cooperated with me very actively, which greatly improved the sanitary condition. In hot summer, it can also ensure the normal production and preservation of raw materials.

However, there are still many problems and shortcomings, such as inaccurate positioning of dishes and no improvement according to the needs of guests; Although the health condition has been greatly improved, we can't be satisfied with it. Therefore, we have ushered in a new "January", with various problems, and strive to change and enhance the product image.

First of all, report the work plan for next month as follows:

1. In the positioning of dishes, the quality of dishes is gradually changed according to the needs of guests. I will try my best to cooperate with the new chef's work, standardize the production of dishes, and gradually form a set of targeted and stylized products, that is, establish my own brand in the development and change of products.

2. In kitchen management, we should systematically integrate core competitiveness, improve management level by standardization, guide kitchen management with efficiency as the goal, effectively monitor and guide the kitchen, and improve execution in strict accordance with standards. Reasonably reserve the technical strength of the kitchen and jointly launch novel dishes.

3. In terms of personnel, it is necessary to conduct professional skills assessment and take regular training to improve the professional skills and professionalism of personnel. On the premise of combining with reality, various rules and regulations of the kitchen should be further improved.

4. In the production of dishes, three-level system and one-level negative system are adopted, that is, chefs, waiters and waitresses have the right to return goods if they find any problems, otherwise they will bear corresponding responsibilities.

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

6. In terms of communication, obey the leadership, manage yourself, manage good people and manage officials.

7. Study plan: Maintenance of kitchen equipment, learning the working principle of new chefs.

The next month means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts, cooperate with Chairman Pan and other leaders, and create a new situation for future work.

Summary of kitchen supervisor's work at the end of the month 2 With the opening of Xinqiao Store, I have been in this happy and harmonious family for almost two years. Under the guidance of the company's correct management policy, the hotel's services and dishes are well received by consumers and won a good reputation, which also makes Le Er a great success among the highly competitive peers. When 20xx is coming, I will make a summary of the past year and make improvements in the new year to make it better.

First, learn:

1. Through the study of "Yu Shiwei Lecture" once a week, we have a clear understanding of the lack of experience in this field. It is very enlightening and helpful to the problems encountered in the usual work and has benefited a lot.

2. Through the seminar hosted by General Manager Liu, General Manager Liu deeply discussed and explained the company's scientific cooking concept and management mode, and I had a deeper understanding of "scientific cooking and green cooking". In my usual work, I pass on these good ideas to my employees in time, and strictly require everyone to supervise them in place. Let every table of food reassure yourself and make the guests happy. I hope I can attend the seminar better next year and learn valuable experience and knowledge.

Second, the work:

1, focusing on chef's key points: improve employee's enthusiasm, strengthen employee's awareness of safe operation, publicize and strengthen corporate culture and cooking concept, enhance employee's sense of identity and belonging to the enterprise, and do a good job in daily performance appraisal. I have done my best to implement and improve these aspects and achieved certain results. I want to find more ways to improve my grades next year.

2. The quality, speed and details of the dishes have been greatly improved compared with last year's confusion and disconnection, and the quality has been basically stable, but some details are not deep enough, which makes some dishes not perfect. In the new year, we will continue to adhere to the "walking management", do a good job of supervision, be strict with requirements, and strive for perfection.

3, reasonable distribution of work, so that it varies from person to person, to play everyone's potential, in order to improve work efficiency, the new year to update the distribution, to play everyone's potential.

4. In terms of energy saving and consumption reduction, the usual supervision is still not in place. In view of unnecessary consumption in daily work this year, some systems should be formulated so that everyone can have laws to follow.

In the past year, the development of added value was almost blank. In the new year, we should take it as a key work to communicate, learn and discuss with you.