餐饮部厨师长年终工作总结
餐饮部厨师长年终工作总结
Each leader that working summary respects division commander of meal ministry hutch end of the year, everybody works in the same place: I am Chen Yihong of division commander of meal ministry hutch. Those who accompanying christmas day is festival the breath with new year’s day is coming, the ding 2011 is about to knock noisy. Above all, I congratulate beforehand everybody Happy New Year, work is great! Turn one’s head 2010, below the guidance that leads in everybody, below the support of work in the same placing, grow as a chef, I hold to set oneself an example to others from beginning to end, the job is producing front line, ask high to every employee, manage strictly to their each respect, small to weekly regular meeting, arrive every months greatly for many times impart hutch art and engraft a lot of new element of current meal and meal knowledge, the trouble that had I and everybody is paid, just had we can are today, come the guest of have dinner of our garden area provides fancy cooked food and excellent service, the specific work that comes to a year now is summed up as follows, one, the first class important matter that safety of food of food safety aspect is kitchen job, for each link that process good food, assure safe production. I differentiated to every employee in the kitchen wholesome responsibility area, ask they are right raw material of respective wholesome area, food, deposit container to wait responsible, have casual inspection by I and food inspector. Next, the classified management superintend and director that strengthens food raw material guides the job. Use to the pass in and out of food raw material; Management classifies kitchenware in fixed position, stickup glue try to locate; To the kitchen, last the raw material such as ark, refrigerant box deposits the ground to clear regularly, fixed temperature and humidity are measured. The 3rd, active season is caused in the bacterium, invite inspector of meal ministry food to undertake grooming to kitchen staff regularly, arrive from the use of test paper and the standard method of all sorts of disinfection, gain ground from what standardization washs his hands to bring all-knowing knowledge to food etc, make everybody had deeper knowledge to food safety, enhanced food security complete a participation consciousness. 2, the guidance that I lead in everybody leaves management field, make sounder management plan. Be like: The basis is seasonal raw material supplies a characteristic, roll out with garden dining-room spring, summer, autumn, winter festival food, with dish of a few special offer and innovation dish, have raw material price in the light of market place for example rising, but the price that the sale price that dish tastes carries original even, we are so elaborate research and development, use common raw material to make color, sweet, flavour, suggestion, model low price dish is tasted, be like: Sales volume of month of Chinese cabbage of stone boiler agaric resides head of a list of names posted up repeatedly. Coffee hall also has raw material price in the light of market place rising, use buffet to make everybody suffer the banana bag that like to wait a moment fully without gone banana. Still having employee food is to be employee to provide a service, the healthy cate that collocation of element of a lot of meat or fish also rolls out below the circumstance that rises in market raw material. 3, I combine administrative aspect actual condition strengthens employee quality education, every months again busy the hutch that also should take out time to have specific aim art groom, and often incentive they look to learn to be written down more more more in routine, so that develop great master’s oldest latent capacity on main working station later. The course tries hard, employee whole quality is able to rise, if pay attention to appearance, abide by kitchen regulations system to wait, we had formed the group of a harmony, high grade, efficient, innovation now. Once some of employee does not understand our rigorous management, remember once a labour of employee eat hutch looks for me,
say we make food to employee namely, it is so good that potato silk is necessary to cut, I am very clear at that time tell him very be necessary, and tell among them truth to him, above all from you are strict for oneself the basic skill that asks oneself work good knife, history oneself are in the future on hutch art have greater progress, still have the meal that can let employee take delicate cocoa everyday, employee can have the feeling of kind of home, just meet more the area that it is garden serves. Think back to now this asks strictly to did not waste, those who let what we see to now is a good chef group. 4, manufacture control respect: Dish quality is dining-room is able to live the core competition ability of development. Grow as chef, I father to close quality. We made send makings standard and sheet of the program that make to every dish, when making food carry out strictly according to the standard, ensure the color of every dish, sweet, flavour, meaning, model stable; We still listen to clerk of employee, antechamber and guest feedback opinion seriously, sum up every sunrise to taste a problem, improve inadequacy in time in daily regular meeting; At the same time we return what bill of fare of level of eat of a buffet, desk has specific aim to undertake modification, good let often come the new course that the old client of have dinner enjoys different taste is tasted. After overfulfil works, the new bill of fare that I issue to take a picture to next year and garden dining-room in meal ministry guidance undertakes be arranginged again mixing research and development, ensure the management distinguishing feature that reflects a lot of new element that inducts current meal course of study ceaselessly, form the Guan Xinyuan in us’ unique meal brand with this, ensure later guest every time OK the cate of savor new taste. 5, cost respect falls in the circumstance that assures to give character to measure, reduce cost, invite benefit customer, it is a when we go after main goal from beginning to end. Grow as chef, I also sum up an a few new methods that reduce cost. Be like: Often go market inquiry, already more accurate make raw material tariff, every time inquiry should take a lot of raw material to come back to drop condition of inventory of cost, hour control, carry out first-in first-out principle stoutly, sell the raw material with longer time of goods in stock as soon as possible go out; Development is tasted without cost dish, the make it of odd raw material entree covers meat fish and vegetable dishes, in order to reduce cost; Still let every chef know what he uses the unit price of raw material, daily estimation place uses the value of raw material, fulfil cost control to every chef body so, rate of every months of cost can be in one piece inform them for a short while every month became tall low still, make all kitchen chef cares cost, achieve beneficial result thereby the biggest change. 6, with break in this in nearly one year, I am managing project of the chef of 3 kitchens, hutch at the same time, in 5 to more circumstance will finish have dinner October, as a result of us 3 kitchens staff deploys inadequacy, in this paragraph during all of us works overtime, those who use oneself is arduous finished an again and again satisfactorily with sweat great welcome the job, in everybody this brand of the effort of unremitting and garden dining-room got school leadership, garden district leader and client approbate, still our kitchen has two employee to be honoured very much this year the opportunity of the member that the ground gets advanced nutrition distributes food going out study, obtained the letter that ministry of labor social security issues, after this gives us, nutrition matched eat to lay solid foundation. Although my individual respect lost a lot of a lot of rest even family comes Beijing 2, 3 months also had not accompanied them well, but my a lot of progress that gives the Guan Xinyuan in changing me to be in and leader are approbated to what I work, I feel is overflow. Because we are mixed now,the character that garden dining-room manages is tasted without too much and high-grade dish, but to loving culinary art, love new hutch art I also did not abandon learning new hutch for me art, rapid
times develops in current meal, reach abroad’s advanced member to current shirt-sleeve course from department of the earliest 8 big vegetable hutch art and this year most the course of Chinese artistic conception that gets consumer to love, everybody may be familiar with dish of respecting artistic conception not quite, give everybody introduction simply, artistic conception dish is tasted with dish namely for agency, the beauty of the spelled the law that install ability to mirror Chinese classic literature artistic conception of the enjoyable ability method that uses Chinese brushwork and Chinese miniascape. I also will get study the opportunity of dish of Chinese artistic conception September this year, brief study period make I benefit a lot, it is important to after learning, be encountered in us when recieving, also applied a few, of the vision with the brand-new guest that repast comes to before giving, smell, touch, taste enjoy. In what while the guest is enjoyed, I think I want to acquire me these conduct the chef group that gets me, let everybody have greater progress here. The place on put together is narrated, in this year, pass the joint efforts of the group, we obtained remarkable result in kitchen management field; Quality of control of quality of innovation, dish, cost, employee is tasted to carry advanced respect to obtain better result in dish. Of course, we still also are put in inadequacy, the business income that for instance we care most, we need to develop more cheap and fine cate to solicit a client, the addition of the oldest rate year income, achieve the area that it is garden to add effects fruit thereby. From this angle for, I feel the challenge sex that bear works and innovation sex. Henceforth, the group that I can lead me certainly accepts a challenge ceaselessly, be brave in to innovate, the cooked food with fancier cooking. Demit is old during seeing the New Year in, we will go up in the foundation 2010, continue to strengthen monitoring of sanitation of management, quality and cost control, want to improve oneself working train of thought at the same time, inspect new course to taste, accelerate the innovation of dish, seek the economic benefits with was created better 2011 and social benefit thereby. Meanwhile I believe to be below the guidance of each leader and everybody and help, our group can seize opportunity certainly, meet a challenge, 2011 what move toward a results! My report ends, thank everybody! On December 8, 2010