5 kitchen personal work summary templates for 2021

The ultimate goal of summary is to gain experience, learn lessons, and find out the rules for doing a good job. Therefore, the summary cannot stop at the understanding of superficial phenomena and the listing of objective examples. It must draw regular conclusions from practice. For more 2021 kitchen personal work summary templates, click "Personal Summary" to view.

2021 Kitchen Personal Work Summary 1

Looking back on 20__, with the guidance of company leaders and the support of various departments, we insist on setting an example and maintaining high standards. , strict requirements, unite and lead all employees in the kitchen department, and work diligently and conscientiously to provide customers with delicious dishes. The work of the past year is summarized as follows:

1. Operation:

1. Under the guidance of the head office, a "product research and development team" was established in October.

2. According to the consumer psychology of customers, some green foods and wild foods were launched to respond to the "green catering concept" and received some good market response.

3. Respond to market demand and, with the cooperation of the purchasing department, add raw materials and products that suit the needs of guests.

2. Management:

1. People-oriented management is based on a timely understanding of employees’ ideological trends and employee needs. In 20__, department personnel were relatively stable compared with the same period last year; It also played a certain supporting role in preparing personnel for the opening of the Xinqiao store.

2. Strengthen quality education based on the actual situation of employees and conduct targeted cooking training for employees. The overall quality of department employees has been improved, and a group of middle and senior managers have been trained.

3. According to the company’s business needs, gradually improve the relevant management systems and processes of the department in accordance with the "Six Constant Laws", and strengthen the training and publicity of safe operations.

4. The employee canteen has strengthened its requirements for chefs, and has made great improvements in terms of the opening of Yexiao, the variety of dishes, and the taste, and has also improved the company's benefits to employees.

5. In the second half of the year, the management of health, safety, and neighborhood relations in the employee dormitories has been strengthened. Through [FS:PAGE] supervision and inspection by various departments, especially the dormitory health management has been greatly improved.

6. Timely convey the company’s meeting spirit and instructions to each team and keep up with the company’s plan.

3. Quality:

1. The quality of dish production is the focus of the kitchen department’s work. Carefully listen to the opinions of the business department and guest feedback, and summarize production problems, such as the measures taken to keep dishes warm. The purchase of vegetable covers and vegetable ladders has been improved through rolling shutters. The production speed has been stabilized and improved on the basis of last year through timely communication with the sales department and adjustment of relevant processes. The improvement of hardware and daily management requirements for sundries, etc. have been strengthened.

2. Supervise management personnel to participate in the acceptance management of raw materials, which has been improved to a certain extent in terms of quality and quantity, and also laid a quality foundation for the requirements of raw materials for production.

4. Hygiene aspects:

1. Do a good job in food hygiene and safety, control all aspects of food processing, and establish a responsibility system.

2. It is stipulated that food raw materials must be stored in categories and handled separately.

3. Each team will conduct regular or irregular sanitary cleaning of fresh-keeping cabinets, freezers and other raw material storage areas and work areas.

4. Disinfect and bleach tableware regularly or irregularly.

5. Cost:

1. While ensuring the quality of the dishes, supervise the raw materials, quality, price, etc., and communicate with the purchasing department in a timely manner to control as much as possible and reduce costs. We also summarized some methods to reduce costs. For example: grasp the inventory status, resolutely implement the "first in, first out" principle, sell raw materials with a long inventory time as soon as possible; purchase raw materials according to business needs, etc.

2. The supervision of internal water, electricity, gas and oil has also achieved good results in reducing the loss of raw materials and energy.

6. Existing deficiencies: There are deficiencies in kitchen hygiene management, new product research and development, and the implementation of the "Six Constant Laws".

On the occasion of bidding farewell to the old and welcoming the new, the kitchen department will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20__ and under the guidance of the company. At the same time, it will improve its work ideas and combine The resources of the "R&D team" will be used to examine new dishes and accelerate the innovation of dishes, thereby creating better benefits in 20__.

2021 Kitchen Personal Work Summary 2

During this year in the restaurant, I did my job as a chef responsibly, and the dishes I served were recognized, and there were no complaints. At the same time, I feel that my cooking skills have made great progress, and I have a better understanding of work. Here is a summary of my work in the kitchen this year.

This is actually my second year in the restaurant. I am familiar with the work. I couldn’t go back to the restaurant at the beginning of the year. Those days were actually quite difficult. I also thought about whether to change jobs, but I I am originally in this industry, and many restaurants are unable to open, so I have no choice but to continue to wait. However, when I am at home, I will cook in the kitchen every day. In addition to cooking for my family, I also try to cook for myself. Making some new dishes makes me familiar with them and makes me familiar with them. It is also an opportunity to learn. It also makes me feel that when I usually work, I usually cook one dish. In fact, sometimes I get tired of it and try something new. Things also gave me some inspiration, and I developed some new dishes that were recognized. Later, the restaurant opened and my new dishes were recognized by customers. I also actively studied, found new methods, and continuously improved. Over the past year, my cooking skills have come out with several new dishes, and my cooking skills have become more and more sophisticated, which is also the result of continuous accumulation of experience and learning.

At work, when we returned to the restaurant and opened it, we also took preventive measures and started taking out takeaways. Although dine-in was not available, we did our best to do a good job in takeout, and takeout was also done with There are certain differences in dine-in. It takes longer for customers to get the dishes, and our chefs are also more demanding. Not only must we do a good job, but we must also consider whether the customers are satisfied with the dishes after they get them. Whether the food is still delicious after waiting for such a long time, this is something we need to pay attention to, instead of just saying that it is done and forgetting it, or thinking that it is the same as dining in, which is not the case, and it is also an aspect that needs to be considered. More, but I also did a good job in takeout, and I got recognition, which also enriched my experience. Later, with the introduction of dine-in, our work gradually returned to normal, but there was still no prevention and control. After relaxing, I also know that the epidemic is not over, and there are many things we have to do.

After one year, the work has been done smoothly, and it also allows me to see that I have achieved some achievements, and there are also some aspects that need continuous improvement. I also need to continue to learn and understand some dishes. A situation of a colleague, I constantly improve my cooking skills to make my work recognized by more customers. If they like the dishes I cook, I also want to do my job as a chef better in the coming year.

2021 Kitchen Personal Work Summary 3

Time flies so fast, and a school year has passed. As the top priority in logistics work, the canteen is naturally Indispensable. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we do not eat, it is impossible to survive, so as a unit canteen, this is also very important. As an administrator, you should pay more attention to the diet of your employees and consider ensuring the physical and mental health of each colleague. Here is a summary of the canteen work during this period:

First, as a collective canteen , Strictly implementing food hygiene and safety across Taiwan is a major matter related to the health of every teacher and student. First of all, every canteen staff must undergo a pre-job physical examination every year, and those who fail the physical examination will not be allowed to work. Secondly, we conduct ideological education for staff from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff at work. We must do a good job in food hygiene and "one wash, two rinses, and three disinfections" of tableware in our school canteen. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner.

All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be available on call to ensure the normal operation of employees' work.

Secondly, I first take stock of the inventory and hand over the goods. Every day I go to the kitchen to work and communicate with them in person. I have a detailed understanding of the needs and deficiencies in the canteen work, and I also analyze the current situation. The shortcomings of the current situation will be improved in a timely manner. For example, the hygiene situation: Due to the continuous reception of several large-scale gatherings some time ago, everyone was physically and mentally exhausted. They were unable to clean the place in a timely and thorough manner, and the items were not arranged neatly, which made the leaders feel dirty and messy about the canteen. , bad impression.

In order to adjust the mentality of the staff in time and change the current situation, I personally went to the kitchen and took the lead with them to clean the ceiling, walls, stove, steamer, floor, and warehouse. . This cleanup was effective, the kitchen has been significantly improved, and the good working environment has changed the leader's impression. Maintaining it is the key. October in the golden autumn is the harvest season, and it is also the time when autumn vegetables are on the market. In order to reduce the cost of the canteen, a large number of winter vegetables were purchased, such as radishes, Chinese cabbage, potatoes, green onions, etc., and Chinese cabbage and various pickles were pickled. So that employees can eat a variety of foods in winter.

Third, it is also very important to keep food in stock. Dining for more than 100 people requires frequent outings to purchase various foods, such as meat, vegetables, eggs, staple and non-staple food, etc. I personally purchase food that does not have a "Quarantine Certificate" or "Food Hygiene Permit" and I will not purchase any food that has been stored for a long time or has deteriorated or smelled. I will strictly prevent the occurrence of serious food poisoning incidents and ensure that The physical health of every employee. During this period, no intestinal diseases or food poisoning incidents occurred among the people and employees who ate in our canteen.

In addition, I also have strict financial discipline. Every time I make a purchase, I always have to accept it and report it to the account in time, ensuring that the funds are earmarked and not spent arbitrarily. Adhere to the principle of economy to achieve high quality and low price.

Due to my limited level, I am not proficient enough in canteen management, and there are many things I have not done well. I will increase my efforts on my own management and quality learning in my future work. At the same time, the purchase of food and the loss of items are controlled to ensure that employees can eat cheap and reliable food.

In short, the canteen work is gradually becoming normalized and formalized, and the canteen staff are also increasing their efforts to gradually form a team that is dedicated, dedicated, pragmatic, dedicated and cooperative. *** Serve silently for the development of your career.

2021 Kitchen Personal Work Summary 4

On _month__, 20__, I was admitted to the ___ hotel as a trial chef. On the first day of entering the hotel kitchen One day, I vowed to work hard and achieve something in ___. On _month__, my probation period ended and I was about to become a full-time employee. However, I no longer sprinted as hard as I did at the beginning and did some arbitrary things in order to show myself. Instead, I began to slowly Improve yourself at work. During this short trial period, my thoughts have changed a lot. Although I no longer move forward as bravely as I did when I first entered the hotel, I don't feel that I have lost my enterprising spirit. Instead, I have found the future. Because of the way forward.

Such a change is all thanks to me being able to join the kitchen of ___ Hotel. During this period of working here, my attitude towards work has completely changed. This probationary period work at ___ Hotel has brought such a big change to me. I also took advantage of the opportunity to write a work summary for myself now that I have become a full-time employee. Record what you gained from this work. My work is summarized as follows:

1. First time in the kitchen

As a newcomer to the kitchen, I was not responsible for the main dishes at the beginning, but only for making side dishes and the like. small job. But after doing such simple work for a long time, I began to feel that it was not interesting. I always hoped to join in the preparation of dinner as soon as possible, but my supervisor always disagreed. Just like that, I started to feel dissatisfied at work. Although I know that basic skills are very important when working in the kitchen, and it is necessary to start with basic tasks, but at that time I thought that I was very, very enough, and I was eager to achieve some results at work.

But the supervisor taught me a good lesson the next time. The boss will come here in person to taste the dishes on the first day of every month, and the chefs will prepare new dishes for the boss to evaluate.

This time, the supervisor asked me to do it too. I was naturally overjoyed after getting the news, but when I actually served the dish, the only comment I got was, "It's okay, but not enough to serve." My best dish got this The comment brought me back to reality.

2. Change

After that, I began to re-examine myself, and my supervisor also came to talk to me. After his analysis, I realized that Guang was seeing my There are many shortcomings that can be seen when cooking. As a chef, we should not cook for ourselves, but should consider the customers here and the style of our hotel. Making delicious dishes is not for ourselves, but for the guests. The guests' evaluation is everything.

After that, I began to actively study my work experience with my supervisor. After studying with concentration, I saw many details that I had not noticed in my previous work. I will slowly start to enjoy my work later.

3. Summary

Now I have completely changed in my work. I have worn off the edges and corners of my fledgling life and began to humbly learn from the experience of the kitchen masters. During this probation period, I re-realized the saying "If you face it with an open mind, you will have a different experience."

2021 Kitchen Personal Work Summary 5

20__ just flew by quietly in the busy work. Taking stock of 20__ is a meaningful, valuable and rewarding year for me. In 2017, we were honored to receive the honor of Harmony Restaurant in the first quarter. At that time, we always warned ourselves and spurred our team. Honor is not only a recognition for us, but more importantly, it is a responsibility. Only by shouldering this responsibility can we be qualified to lead our workforce and be worthy of the management responsibilities entrusted to us by the company. Since entering XX and the company in XX, I have come step by step and cannot do without the help of leaders, the support of colleagues and the cooperation of employees.

The work of the past year is now summarized as follows:

1. Personnel maintenance When I took over the restaurant in the R&D Park on September 18, __, there were 22 old employees and one Over the years, there are still 12 old employees left, with a stability rate of 54.5%. We have trained a front office foreman, a Western chef, a stove head, and a cashier. The existence of such a group of backbones has allowed our restaurant to withstand tests and challenges again and again. The number of customers diners is constantly being refreshed, and the business data has also doubled.

2. The quality of the dishes in the first half of the year was due to the instability of the kitchen staff and the resignation of the Western chef, which caused a decline in the quality of the dishes. The burnt phenomenon was serious. Both operation assessments put forward rectification suggestions. We felt great pressure, but after hard coordination, on-site operation by the head chef, and step-by-step guidance, we finally controlled the declining quality of the dishes and regained the trust of customers.

3. Service quality: Because our restaurant is an internal canteen, diners are concentrated in time periods, and the pressure during peak periods is unprecedentedly huge. In addition, the employees are basically operated by aunties over 35 years old. Relatively speaking, for We are not very good at mastering the 7 steps of the food counter and the 4 steps of the cashier, but we must always answer all customers' questions. Friendly attitude.

4. Safety production Throughout the past year, it is gratifying that no safety accident has occurred in our restaurant. This is inseparable from the repeated requirements and attention of superior leaders and fully reflects the self-prevention of employees. Awareness is relatively strong.

5. Food safety Due to the particularity of the dining group, the personnel are concentrated and the coverage is wide. In order to prevent the occurrence of food safety accidents. We promptly established a food safety self-inspection team. The store manager is fully responsible for the inspection system, the head chef in the kitchen is fully responsible for the inspection system, and the sales foreman is fully responsible for the inspection system. There is a responsibility system for the storage and storage of financial certificates to ensure clear responsibilities. Impressively detailed. At the same time, a dish sample retention mechanism has been established. A dedicated person is responsible for retaining samples every day, a dedicated person is responsible for tracking, and the store manager inspects and supervises to prevent any food safety accidents.

We have received guests for more than ten meals in a year. The meal reception work was completed in a timely, accurate and smooth manner, leaving a good impression on leaders at all levels. At the same time, normal meals for employees are ensured.

In terms of menu arrangement:

1. First of all, be aware of the eating habits of most students, and make daily recipes in a planned way, because there are many people dining in the cafeteria. We cannot satisfy everyone 100% of the time, but we can guarantee that more than 80% of people are satisfied.

2. If students like the dishes, they can purchase more of them without increasing the cost, and use more expensive dishes to reasonably mix with ordinary-priced dishes, so that they can eat the same dish at most twice a month. . Fresh vegetables are also guaranteed once a week.

3. Make reasonable use of the multiple uses of dishes and do not waste any dish. For example, when stewing radish, the radish skin and radish sticks can be made into kimchi. Everyone does not like to eat cabbage sticks, but they can be made into kimchi. As a student, I like to eat kimchi. In addition to being served cold, kimchi can also be stir-fried and is also a very good accompaniment to rice. Celery leaves can be served cold or stir-fried with carrots. The menu for employees has been enriched, and the cost has also been reduced.

4. In terms of cost saving: the canteen has always insisted on separating fat meat and lean meat. Fatty meat can be used to make oil for stir-frying, or it can be stir-fried in vegetables. This not only saves cooking oil, but also prevents employees from feeling greasy from the fat.

In terms of dining:

We did not stay at the general level of ensuring that students can only eat enough, but strictly followed the requirements of the leaders, in terms of service attitude and food quality. Put in more effort. Now, the student cafeteria provides three meals a day. In addition to rice and steamed buns, each meal also adds steamed buns, cakes, and rolls, and breakfast also adds fried dough sticks and soy milk. Side dishes, soups, and porridge are prepared for employees every meal, and I insist on eating dumplings once a month on average. Daily recipes and recipes are published to facilitate everyone’s supervision.

In the purchase and management of dishes:

1. Strictly control the procurement of equal food, and try not to purchase dishes that are prone to mold and toxins, such as: green beans, Mushrooms etc.

2. Store food scientifically and rationally. It is prohibited to store toxic, harmful items and personal items in food storage places.

Canteen hygiene is the source and birthplace of hidden dangers. In terms of health management, we insist on weekly work meetings to sound the alarm, enhance employees' awareness of danger, and nip hidden dangers in the bud as much as possible; we require every employee to do the following:

(1) Pay attention to personal hygiene, frequently get haircuts, cut nails, change clothes frequently, bathe frequently, avoid long hair or moustache, and wash hands before eating.

(2) Implement designated people, designated locations, designated times, and designated requirements inside and outside the canteen. It must be cleaned every day, and the garbage and debris generated every day should be cleaned at any time. Clean up on the weekends.

(3) All kinds of tableware, cage cloths, machinery, etc. must be washed clean so that the true color of wood can be seen and the iron can be seen. They should be arranged neatly after use. Raw and cooked utensils should be strictly separated and must not be mixed.

(3) Smoking, talking, coughing, etc. toward the food are not allowed when eating. All the staff in the canteen can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey the assignments, and be on call, ensuring the normal operation of the canteen.

The canteen is a key location for fire safety. Therefore, relevant operating procedures and usage methods have been formulated for the daily use of liquefied petroleum gas and open flames in the canteen. Each equipment has a dedicated person in charge, and regular maintenance can be carried out to eliminate any complete hidden dangers.

Future work plans:

First, we must further understand the importance and necessity of good canteen service. We must further deepen and improve our ideological understanding, and transform our ideological understanding into concrete actions. We must do everything possible to create good conditions and further run the staff canteen to facilitate dining for cadres and employees.

The second is to continuously strengthen management and improve the canteen service quality.

The third is to be proactive and responsible and conscientiously do a good job in food safety and hygiene. There are many things to do in canteen management, and the most fundamental work requirement is to be responsible for the life, health and safety of the cadres and employees.

Therefore, we must conscientiously implement the "Food Hygiene Law", make strengthening food hygiene management and various comprehensive life service management work in accordance with the law a top priority, include it on the important management agenda, and ensure that responsibilities are fulfilled People, work hard and get results.

Under the direct care and guidance of the leaders, and through the diligent efforts of all the canteen staff, fundamental changes have been made in the quality, variety, hygiene, and normal use of equipment in the canteen.

Despite this, due to my limited level, I have not done enough work, and there is still a certain gap. I am not proficient enough in canteen management. This also confirms my shortcomings in canteen management. In the next work, I will increase my efforts to study my own management and quality, plan my work plan, etc. At the same time, our canteen should further improve the hardware and software construction in accordance with the hygiene requirements, control the purchase of food and the loss of items, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous, and arduous job. Only by doing the work seriously and down-to-earth can we ensure quality and quantity, and be foolproof.

In short, the canteen work is becoming increasingly normalized, formalized and high-quality. The canteen staff are also working hard to gradually form a team that is dedicated, dedicated, pragmatic, dedicated and cooperative. ** *Also contribute silently to the development of the project.

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