Summary of kitchen work

Model essay on kitchen work summary (4 selected articles)

The full working life has passed inadvertently. After a period of accumulation and precipitation, we have made great progress and changes. Write a work summary, draw lessons and guide future work. Presumably, many people are worried about how to write their own work summary. The following is a sample essay of kitchen work summary (4 selected articles) I collected for you. Welcome everyone to learn from and refer to. I hope it helps you.

Summary of kitchen work 1 The bell of the New Year is about to ring, and the new year is coming. In the new year, with the correct leadership of the hotel leaders and the strong support and help of colleagues in various departments, under the condition that the national policy is unfavorable to catering, and with the joint efforts of all kitchen staff, all the staff of Chinese Kitchen have successfully completed the reception work index of the hotel.

As the new year begins, it is necessary to review and summarize last year's work, carry forward the advantages and find out the gaps, which is conducive to fostering strengths and avoiding weaknesses, being innovative and enterprising, working hard and creating better results in the new year.

The eight disciplines and six systems promulgated by the central government prohibit public funds from eating and drinking, and they have been extravagant for two years, which is a severe challenge and test for the operators of our catering enterprises. As we all know, China is promoted by the government. Catering enterprises want to survive and develop, but they want to gain a foothold in the market and make profits. This is a problem that our catering industry managers must think about and weigh. This is what I want to do as a hotel chef. Based on the analysis of the reception situation in the hotel catering department last year, under the circumstances of few individual guests, few conference receptions and low food standards, the kitchen quickly adjusted its ideas and dishes, focusing on wedding banquets, housewarming and social group receptions, and we have made certain achievements in this regard. In the new year, this time we will persevere and strive to do better and achieve better results.

In the new year, the kitchen will focus on the procurement of raw materials, purchase channels, reduce costs, give benefits to guests, make guests happy and satisfied, achieve mutual benefit between guests and hotels, and establish a better reputation.

In the new year, the kitchen will strictly implement the Food Safety Law, do a good job in the safe production of the kitchen, and strictly regulate the operation process of the kitchen. Instead, we should strengthen the training and assessment of kitchen skills and style discipline, innovate technology and dishes, establish a kitchen team with excellent skills, discipline and style, and put an end to all safety accidents.

The new year is coming, our kitchen will unite, work hard and innovate, create profits in the severe market competition, create better results, and hand in a round answer sheet to the hotel in the new year. Here, on behalf of all the staff of Chinese Kitchen, I would like to extend my New Year greetings to the hotel leaders, colleagues in various departments and their families.

I wish you good health, smooth work and happy family in the new year, by going up one flight of stairs.

Summary of Kitchen Work In February, Bao Hotel started trial operation under the care and attention 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, so as to make 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 XX years 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, strict implementation of the "Food Sanitation 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!

Summary of kitchen work 3 A new year is coming. Looking back on the past year, I feel a lot. As the manager of the kitchen, I have always been strict with myself, set an example, seriously obey the arrangement of the leaders, and put the interests of the guest house first. With the care and help of leaders and the understanding and support of all comrades, the guest house kitchen successfully completed various service guarantees in 20xx. In order to sum up experience, overcome shortcomings and better promote future work, this year's work report is as follows:

I. Basic work situation

1, personnel management

Hold regular morning shift meetings every day, check employees' clothes and gfd, and correct problems in time when found. Standardize polite language, require employees to take the initiative to greet guests and use honorifics. Strictly organize quantitative management, employee handbook and other contents to train employees, ensure that the weekly training time is not less than 1 hour, and make employees form a good habit of obeying rules and disciplines.

At the same time of training and inspection, strictly implement various rules and regulations, strengthen internal management, and strictly implement quantitative management regulations for illegal employees.

2. Renewal and innovation of dishes

This year, the guest house kitchen menu was updated twice, and the replacement rate of dishes reached more than 30%. * * * New dishes have been introduced one after another, including dry pot fragrant paper donkey, Jiaodong miscellaneous fish pot, one-step green pepper fish, tofu pot and other dishes. The click-through rate is high, which is unanimously welcomed by the guests. According to customers' taste demand, the research on staple food has been strengthened, and coarse grains, snacks and other varieties, such as walnut crisp, hand-grabbed cake and chopped green onion cake, have also been well received.

In every foreign affairs activity, we have made full preparations to understand the living habits and eating habits of our guests. Through surfing the internet, reading books and cooking dishes, it has been well received by guests in Korea, Germany, Australia and other places.

I often use my spare time to do research in the market, keep abreast of new raw materials and dishes on the market, update the menu for Huaihe Club once a month, and add organic vegetables, fresh fruits, fish and so on. Now the weather is getting colder and colder, and a soup is launched at noon every day, which has also been recognized by the leaders.

Guangdong chefs are invited to exchange technical experience in the guest house. During the period, a series of Cantonese dishes were introduced, which were mainly homely and light, and a breakthrough was made in setting dishes and decorating vegetable heads. A number of new tableware and utensils were added to the banquet hall, adding freshness and innovation to the dishes.

3. Safety management

(1) In terms of food hygiene and safety, we always adhere to the principle of first in first out. Strictly control food hygiene, purchase, picking and cooking to prevent food pollution. Each team is required to do a good job in the sanitation of chopping boards and cookers after work, prepare all kinds of condiments, check and filter to prevent impurities from affecting the quality of dishes, operate in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required. The management responsibility of each refrigerator in the kitchen shall be carried out by everyone, and the special person shall be responsible for it. The food shall be stored in different categories, and it shall be thoroughly cleaned at least once a week. Environmental sanitation implements the principle of "regional division of labor, responsibility to people and implementation to people". Through the above measures and the efforts of all staff, all food and tableware can meet the standards in every food smear test, and no food poisoning incident has occurred.

(2) Safety of equipment and personnel. Clean the wall next to the kitchen stove, fume hood and other places that are easy to be polluted every day, and clean the oil fume pipe at least once every six months.

Time. Check the gas and oil pipelines, flange joints and valves in the kitchen regularly to prevent leakage. Arrange a special person to be on duty every day, close all gas and fuel valves after work, and cut off the gas source, fire source and power supply before leaving.

Conduct fire safety knowledge training at least once a month, so that all personnel know how to use fire extinguishers and hydrants, and know the positions of main power supply, gas and tap water switches. Focus on on-the-job training for machines prone to industrial accidents, and require Jiemingxin Company to regularly check production equipment and facilities, such as valve opening and closing, equipment maintenance, etc. Through the above efforts, there was no safety accident in the guest house kitchen throughout the year.

4. Cost management

Arrange the chef team according to the dishes. Chefs of each team are responsible for their own cooking varieties, processing in strict accordance with product specifications, unifying product standards and ensuring the quality of dishes. Calculate the output of each dish, control the quantity of dishes, and prepare dishes according to the number of people. Especially for banquet meals, strictly calculate everyone's standards to avoid waste caused by too much food.

According to the requirements of the dishes themselves, the raw material procurement standards are formulated, and the purchase is made on a daily basis. According to the rules of business conditions, the planned order placement is carried out to avoid the backlog. Standardize the workflow and standards of raw material rough machining and cutting, and calculate the yield of raw material rough machining and cutting in strict accordance with the standards. Check the trash can every day to see the waste of raw materials, and severely punish those who waste maliciously.

Second, shortcomings in the work.

1, the sense of innovation is not strong, few people go out, and they can't update and exchange dishes in time. The development of dishes in Huaihe Club is not thorough enough, and it can't fully combine the physical condition of leaders and the changes of seasons.

2. At present, the focus of work is mainly on the guest house kitchen, and less attention is paid to the dishes in the canteen kitchen.

Third, the work prospect for next year

1, set up a food bank in the guest house kitchen to sort out all the dishes, and set up a file for the collected guest opinions as a basis for improving the dishes.

2. Focus on Huaihe Club. According to the physical condition of the bureau leaders and the change of seasons, develop soups and dishes to keep improving.

3. Strengthen communication with the canteen, discuss weekly recipes and make reasonable adjustments to the dishes.

4. Increase the innovation of dishes. Chefs and related personnel inspect the market at least once a week, discover and explore new, exotic and special raw materials and sources in time, and constantly update dishes. Gather the strengths of many families, often go to other hotels to study, communicate and learn from the classics, and carefully analyze every dish to ensure that every dish can suit the taste of customers and get unanimous praise from customers.

5. Conduct a professional skill assessment for the kitchen staff once a month, and the chef or other assessors will conduct inspection and assessment according to the standard, and the survival of the fittest will be eliminated, and the last elimination system will be implemented.

6, cost control and energy saving

While managing the quality of dishes, we should check the utilization rate of dishes. From the purchase of raw materials, we should know the market situation in time, check the quality and quantity, ask rough machining to do a good job in the distribution of materials and the recycling of leftovers, check the utilization rate of dishes when cutting and matching, prepare the main and auxiliary materials reasonably, and finally control the price of finished products. In terms of energy conservation, it is necessary to strengthen publicity and education, so that the concept of "advocating conservation, opposing waste, opening up sources and reducing expenditure" can be deeply rooted in the hearts of employees and enhance their awareness of conservation. Put an end to the phenomenon of "running water, ever-burning lamps and long air conditioners".

7. Make work plans and development goals for important and outstanding employees, and educate and guide employees to correctly establish professional concepts and values. Focus on training active servicemen, regularly carry out professional skills training, and assess work performance every month.

8. Establish an open and harmonious communication channel, let everyone actively participate, express their opinions on work and life, and give timely recognition and praise to the opinions put forward by employees. When employees have difficulties in thought and life, try to solve the problems for them.

Summarizing the work of the past year, I feel both gain and loss. Although some achievements have been made, there is still a certain distance from the requirements and expectations of the leaders. In the future work, I will work with the chef team to carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen the study, and fulfill various tasks dutifully. I also urge everyone to criticize, correct and help if there are shortcomings. I sincerely thank the leaders and organizations for their training over the years, and thank you for your consistent support for my work. Thank you!

Summary of kitchen work 4 20xx years have passed, and I will try my best to correct the shortcomings of the past year and do a good job in the new year. In the past year, with the care of the leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, but there are still many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter, because it's all over. I will try my best to do a good job in 20xx, and now I summarize my work in the past year as follows:

1. Training: Every Wednesday is the time for me to train and summarize the gains and losses of the week. Under the guidance of Master Liao, I learned how to train my subordinates, manage every employee well and be serious and responsible for my work.

2. Management: the superior is the role model of the subordinate, and I have always insisted on setting an example, so my team is very United. I am the same to anyone, doing things fairly and openly, putting people first and managing people in many ways. There are more people leaving the kitchen in 20xx, and fewer people leave the kitchen in 20xx than last year, so 20xx is a relatively stable year.

3. As myself, I am responsible for the management of the kitchen, the operation of the sauce, the quality control of dishes, the control of raw materials, the coordination of the kitchen, and the supervision of water, electricity and sanitation.

4. Equipment replacement: Before June, the old cooking stove used in the kitchen was not powerful and the cooking speed was not fast, which affected the product quality. After many consultations with the leaders of the head office, it was replaced by an energy-saving stove. After the fire came up, the speed and quality of the food were improved, and the gas was much less than before.

5. In terms of operation, the monthly turnover and purchasing situation were recorded:

1) 1 Monthly income: 520249 yuan, incoming goods: 180064 yuan, gross profit margin: 65%.

2) February income: 4 19492 yuan; Purchase: 159280 yuan; Total ratio: 62%.

3) March income: 360,000 yuan, purchase: 1 19284 yuan, gross rate: 66%.

4) April income: 400,437 yuan, purchase: 65,438 yuan+032,494 yuan, gross rate: 66%.

5) Income in May: 3,865,438 yuan+0,993 yuan; Purchase: 65,438 yuan+0,328,888 yuan; Total tax rate: 65%.

6) June income: 450,000 yuan, purchase:170,000 yuan, gross rate: 62%.

7) July income: 430,000 yuan, purchase:160,660 yuan, gross rate: 62%.

8) August income: 4 13565 yuan; Purchase: 136563 yuan; Total tax rate: 60%.

9) September income: 4 17942 yuan; Purchase: 159578 yuan; Total tax rate: 60%.

10) 10 monthly income: 390,000 yuan, incoming goods: 1 158 15 yuan, gross profit margin: 70%.

11)1Monthly income: 509 1 15 yuan. Purchase: 17580 1 yuan gross profit margin: 65%.

12) 12 monthly income: 770322 yuan, purchase: 24535 yuan, gross profit margin: 68%.

6. Due to the increase in raw materials in June, the price of the old menu was low, which led to a decline in gross profit margin. Later, the menu price was adjusted in time, and the gross profit margin rebounded under the control of raw materials.

7. The team didn't do well this year, and some employees didn't do well in gfd. Sometimes we don't follow the relevant standards of our group. Because some logistics personnel are too open-minded, can't communicate, and supervision is not in place.

In a word, 20xx years have passed, starting from today, with new goals and new challenges. In the new year, we should continue to work hard, study hard, sum up hard, and strive for by going up one flight of stairs in the new year.

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