Summary of dim sum work

Three dessert work summaries

Part 1: 20xx pastry company employees’ year-end work summary

20xx pastry company employees’ year-end work summary

Year-end work summary of employees of XX pastry company

Dear leaders at all levels of the company:

I, xx, was approved by the company at all levels on May 11, XX , entered xx Food Company to engage in baking work. In the past eight years, I have been working very happily and smoothly in xx Food Company. I would like to thank leaders at all levels for their hard work and caring. Now at the end of the year, we will make an annual year-end work summary form and submit the report. We hope that leaders at all levels will give us valuable opinions!

I work as a baker at xx branch (xx franchise store). During the 8 months of working, I felt that the company's equipment was very well configured in terms of both software and hardware. It has the country's first production line with a daily output of 100,000 mooncakes, as well as fully automated mechanical distribution and control and other advanced equipment. Now the company has more than 70 chain stores with more than 1,500 employees, covering an area of ??more than 7,000 square meters... In XX, it was rated as a national four-star tourist cultural attraction and intangible cultural heritage title.

During the past eight months of work, I have made detailed registration and records of the product quality and performance of the store (xx franchise store) every month. Comparing the total amount of frozen packages in May to the total amount of frozen packages in November, the total amount of frozen packages in May was 23,750 yuan, June was 25,780 yuan, July was 24,068 yuan, August was 26,560 yuan, September was 22,567 yuan, 27,748 yuan in October and 27,950 yuan in November; the average monthly performance increased by 100 six points.

Based on the above summary, I would like to make the following suggestions to the company and hope for some guidance:

1: In terms of frozen package transportation, I hope that the company can improve the quality of its products more completely. and image protection. For example: taro buns, barbecued pork buns, and salt water buns often have broken skins and leaky fillings.

Two: Register the logo and record the image of each product. For example: a visual mark is placed on the surface of each frozen package to enable bag pickers to identify the name of each product more clearly and quickly.

Three: Launch some new products regularly to make customers feel fresh.

Four: Implement more preferential policies to encourage employees to innovate boldly and work hard.

The above report is based on personal opinions, please forgive me for any inappropriateness! Employees:

Part 2: Pastry House’s summary of the first half of 20xx and work plan for the second half of the year

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The busy and fulfilling first half of 20xx has passed. Looking back on January to June 20xx, under the rigorous and caring guidance of Director Mo, and with the help and support of each brother department, our dim sum was well received by guests and I am very grateful to every leader and colleague sitting here for the praise from the hotel leaders.

Looking back on the good aspects of the pastry house in the first half of 20xx, there are 4 good aspects

1. In terms of technology, in order to improve the overall technology of our pastry house, Wang Suiqun, Master Wang Under the suggestion, we used the activity funds issued by the hotel to reasonably purchase relevant professional pastry books for everyone, so that everyone can improve their operating skills and innovative ideas.

2. In terms of traditional festivals, every time during traditional festivals, the pastry shop is a famous stall in the restaurant on the first floor. For example, Laba porridge is given to guests during the Laba Festival, and glutinous rice balls with various fillings are made on the fifteenth day of the first lunar month. , During the Dragon Boat Festival, under the guidance and request of the director, we made 5 kinds of large meat rice dumplings, rabbit meat, soy sauce meat, beef, bacon, and candied dates. They were very popular with guests. We also made rice dumplings on the spot on the day of the Dragon Boat Festival. It can coax the festive atmosphere and also allow guests to feel the festive atmosphere.

3. In terms of honors, I won the gold medal in the pastry project in Henan Province. I am also very grateful to the hotel and the director. Under the company and guidance of the director, I achieved good results and contributed to the hotel's success. It has left a good reputation in the local area and was also awarded the title of pastry master by Henan Province and Kaifeng City. Xu Songtao was also named the hotel's employee of the month in April.

4. The employees in the pastry room can work overtime under my leadership without any complaints, and complete the reception of large-scale conference snacks again and again. On behalf of the hotel and the director, I would like to thank the pastry room. To all the staff in the pastry room, thank you for your hard work. The pace of work in the pastry room is faster and the time is longer than other departments. However, everyone can work together to complete the reception one after another. This is also the reason for our pastry room. The best aspect of the house is also the thing that touches me the most and I want to be grateful for.

There are three shortcomings in the first half of 20xx

1. The breakfast product, the white porridge was too thin, the corn was hard and was not stored in water after steaming as required, and The deep-fried dough sticks don’t taste good, and sometimes they are not kept warm and add meals in time. These shortcomings have been continuously improved and adjusted in daily work.

2. Sometimes when I am busy at work, I use quick-moving steamed dumplings, which is also a shortcoming of the pastry room. The packaging is not the best when it is produced. We will try it again in the future. Continuous efforts to improve and adjust are needed. The countertop sanitation was not done well enough and in a timely manner when the product was produced, and the refrigerator sanitation needs to be strengthened in the future.

There are 8 points in the work plan for the second half of 20xx

1. First of all, you must strictly demand yourself at work, restrain employees in accordance with the hotel's rules and regulations, and achieve clear rewards and punishments , everyone is equal before the system, turning the tangible system into an invisible constraint.

2. Be a good assistant to the supervisor and lead the team members to complete various tasks assigned by superiors according to quality and quantity.

3. Strengthen hygiene management of refrigerators and work surfaces.

4. Special guests and VIP guests must be operated personally to ensure product quality and speed.

5. Make monthly training plans and innovative snacks.

6. Pay more attention to guests’ feedback on dim sum and continue to follow up and make adjustments.

Half a year has passed. Looking back on January to June 20xx, under the rigorous and caring guidance of Director Mo, and with the help and support of each brother department, our dim sum was well received by guests and hotel leaders. I am very grateful to everyone here. every leader and colleague.

Looking back on the good aspects of the pastry house in the first half of 20xx, there are 4 good points

1. In terms of technology, in order to improve the overall technology of our pastry house, Wang Suiqun, Master Wang Under the suggestion, we used the activity funds issued by the hotel to reasonably purchase relevant professional pastry books for everyone, so that everyone can improve their operating skills and innovative ideas.

2. In terms of traditional festivals, every time when celebrating traditional festivals, the pastry shop is a famous stall in the restaurant on the first floor. For example, Laba porridge is given to guests during the Laba Festival, and glutinous rice balls with various fillings are made on the fifteenth day of the first lunar month. , During the Dragon Boat Festival, under the guidance and request of the director, we made 5 kinds of large meat rice dumplings, rabbit meat, soy sauce meat, beef, bacon, and candied dates. They were very popular with guests. We also made rice dumplings on the spot on the day of the Dragon Boat Festival. It can coax the festive atmosphere and also allow guests to feel the festive atmosphere.

3. In terms of honors, I won the gold medal in the pastry project in XX Province. I am also very grateful to the hotel and the director. Under the company and guidance of the director, I achieved good results and contributed to the hotel’s local success. He left a very good reputation and was also awarded the title of Pastry Master by XX Province and XX City. Xu Songtao was also named the hotel's employee of the month in April.

4. The employees in the pastry room can work overtime under my leadership without any complaints, and complete the reception of large-scale conference snacks again and again. On behalf of the hotel and the director, I would like to thank the pastry room. To all the staff in the pastry room, thank you for your hard work. The pace of work in the pastry room is faster and the time is longer than other departments. However, everyone can work together to complete the reception one after another. This is also the reason for our pastry room. The best aspect of the house is also the thing that touches me the most and I want to be grateful for.

There are three shortcomings in the first half of 20xx

1. The breakfast product, the white porridge was too thin, the corn was hard and was not stored in water after steaming as required, and The fried dough sticks don’t taste good, and sometimes the food is not kept warm and replenished in time. These shortcomings have been continuously improved and adjusted in daily work.

2. Sometimes when I am busy at work, I use quick-moving steamed dumplings, which is also a shortcoming of the pastry room. The packaging is not the best when it is produced. We will try it again in the future. Continuous efforts to improve and adjust are needed. The countertop sanitation was not good enough and timely enough when the product was produced, and the refrigerator sanitation needs to be strengthened in the future.

There are 8 points in the work plan for the second half of 20xx

1. First of all, you must strictly demand yourself at work, restrain employees in accordance with the hotel's rules and regulations, and ensure clear rewards and punishments , everyone is equal before the system, turning the tangible system into an invisible constraint.

2. Be a good assistant to the supervisor and lead the team members to complete various tasks assigned by superiors according to quality and quantity.

3. Strengthen hygiene management of refrigerators and work surfaces.

4. Special guests and VIP guests must be operated personally to ensure product quality and speed.

5. Make monthly training plans and innovative snacks.

6. Pay more attention to guests’ feedback on dim sum, and continuously follow up and make adjustments. ;