Hotel Chef Year-end Work Summary Part 1

I am very grateful to Mr. Zhou, Mr. Chen and Manager Ke for their cultivation and trust in me and for providing me with a platform to show myself. Looking back on the past three months, under the guidance of all leaders and with the support of my colleagues, as a head chef, I have always adhered to setting an example, with high standards and strict requirements, uniting and leading many employees to provide customers with exquisite meals. Dishes and high-quality services; in order to realize the company's economic interests and social benefits, be diligent and conscientious. The specific work over the past three months is now summarized as follows:

1. Operation: Under the guidance of all leaders, I brainstormed and formulated a more reasonable business plan. For example: According to the consumer psychology of customers, we launch some green foods and nutritious foods.

2. Management: people-oriented, I strengthen quality education based on the actual situation of employees, conduct targeted cooking training for employees every day, and often encourage them to regard work as their own career. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance and complying with kitchen rules and regulations; some employees have even begun to think of new dishes on their own. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality: The quality of dishes is the core competitiveness for our survival and development. As a chef, I strictly control quality. We have prepared an ingredient standard and production procedure list for each dish. We strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable. We also carefully listen to the opinions of the front office staff and guest feedback, and summarize each dish. We also regularly update recipes, use our brains, think of ways, and change things to ensure that repeat customers can taste new flavors every time.

IV. Hygiene: Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. According to regulations, each employee must be responsible for their own hygiene area, and at the same time, I will conduct irregular inspections; secondly, it is stipulated that food raw materials must be stored in categories and processed separately, and kitchen utensils must also be stored in fixed locations; in addition, kitchen, fresh-keeping Regular temperature and humidity measurements are also carried out in cabinets, freezers and other raw material storage locations. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

5. Cost: While ensuring the quality of the dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I have also come up with some new ways to reduce costs. For example: grasp the inventory status, resolutely implement the first-in, first-out principle, and sell raw materials that have been in stock for a long time as soon as possible; develop cost-free dishes and make the remaining raw materials of the main dishes into tray dishes to reduce costs; and also let each employee Everyone knows the unit price of the raw materials they use and estimates the value of the raw materials used every day. In this way, cost control is implemented on every employee, so that all kitchen employees are concerned about costs, thereby achieving efficiency.

In summary, through the joint efforts of the team, I have made certain progress in kitchen operation and management; I have made progress in dish innovation, dish quality, cost control, and improvement of employee quality. Pretty high progress. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more affordable and high-quality dishes to attract customers and increase sales revenue to the greatest extent, so as to achieve the good effect of turning crises into opportunities. From this point of view, I also deeply feel the challenge and innovation of the work I shoulder. In the future, I will definitely lead my team to continue to accept challenges, be brave in innovation, and cook more exquisite dishes.

On this basis, I will continue to strengthen business management, quality and hygiene monitoring and cost control. At the same time, I will improve my work ideas, inspect new dishes, and speed up the innovation of dishes, so as to seek for the next month. Create better economic and social benefits.

The competition among surrounding restaurants and hotels has become more intense. However, I believe that with the guidance and help of our leaders and colleagues, our team will be able to seize opportunities, meet challenges, and move towards a rewarding and fiery future. July! Year-end work summary of the hotel chef 2

Time flies, the sun and the moon fly by in a blink of an eye, 20XX is coming to an end, and with the joy of Christmas and the atmosphere of New Year's Day, the bell of 20XX is about to ring. ring.

First of all, I wish you all a happy New Year and smooth work! Looking back on 20XX, under the care and guidance of all leaders and the support of colleagues, as a head chef and chef, I always insist on setting an example, high standards, strict requirements, uniting and leading hotel employees, and insisting on focusing on the overall situation. Obey the organizational arrangements, love what you do, do a good job in hotel management with your own actual actions, ensure normal work, and provide leaders and customers with exquisite, delicious dishes and high-quality services.

We have also reclaimed several acres of land to grow vegetables and raise cattle, sheep, chickens, ducks, etc. Add varieties of food to achieve a reasonable mix of staple and non-staple food, reduce losses and save costs. With the concept of warm service, we serve Diya and Zijin wholeheartedly. In 20XX, the hotel received 121 external dining times, totaling 1,077 people, and received unanimous praise from leaders and guests. The specific work over the past year is summarized as follows:

1. Work

I am currently serving as a hotel supervisor and hotel cook. Under the guidance of the leaders, I brainstormed and formulated a more reasonable work plan. First of all, while saving money, eat well without wasting food, and continuously improve your cooking skills technically. In practice, I continue to explore so that both leaders and employees can eat sweet and delicious meals.

2. Management

First of all, provide regular training and guidance to kitchen employees to prevent major mistakes during operation, such as burns, scalds, etc. Strengthen quality education based on the actual situation of employees, conduct targeted cooking training for operators, and often encourage them to regard work as their own career. Through hard work, the overall quality of employees has been improved; they pay attention to appearance, abide by kitchen rules and regulations, labor discipline, and do not miss work, do not absenteeism, do not be late, and do not leave early; now, we have formed a harmonious, high-quality, efficient, and innovative team.

3. Quality

The quality of dishes is the core of the hotel’s freshness and affordability. As the head chef, I strictly control the quality and ensure that the ingredients are fresh, not rotten or spoiled. We must also ensure that employees’ meals are hygienic and delicious, strictly prevent food poisoning, and reject moldy and expired food. Secondly, increase the variety of meals and achieve a reasonable mix of staple and non-staple food.

IV. Hygiene aspects

Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. According to regulations, each employee must be responsible for their own health area and disinfect the operation room every two days.

I hope that leaders and colleagues will conduct irregular inspections and provide valuable suggestions for correction. Secondly, it is stipulated that food raw materials must be stored in categories and processed separately, and kitchen utensils must also be stored in fixed locations; in addition, warehouses, fresh-keeping cabinets, freezers and other raw material storage locations must also undergo regular temperature and humidity measurements. We use all available forces to ensure food hygiene and safety and prevent food from rotting and causing unnecessary waste.

5. Cost

While ensuring no overspending, no waste, and high quality of dishes, reducing losses and saving costs has always been one of our important goals. As a head chef, I also sum up some new methods to reduce costs in my daily work. For example: keep abreast of inventory status, resolutely implement the "first in, first out" principle, and put raw materials that have been in stock for a long time into use as soon as possible; develop cost-free dishes to reduce costs.

In summary, this year, through the joint efforts of the team, we have achieved remarkable results in kitchen management; in terms of dish innovation, dish quality, cost control, and improvement of employee quality, etc. Achieve very high results. Of course, we still have shortcomings. I ask my leaders and colleagues to supervise and correct me. I also deeply feel the challenge and innovation of the work I shoulder.

After more than a year of hard work, on the basis of the original work, I have strict requirements on myself and the kitchen staff, find out the shortcomings in future work, and retain good traditions. In the future, I will definitely lead our team to continue to work hard, accept challenges, be brave in innovation, and cook more exquisite and delicious dishes.

As we bid farewell to the old and welcome the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20XX. At the same time, we must improve our work ideas, examine new dishes, and accelerate the innovation of dishes. .

In short, in the future work, we will continue to push ourselves and enrich our energy, improve our own quality, nutritional knowledge and cooking skills to adapt to the development of the times and the company, and grow together with the company. I believe that our team will be able to move towards a successful and joyful 20XX.

I firmly believe that under the leadership of General Manager XX, with the unremitting efforts of all employees, based on corporate culture, corporate spirit, corporate purpose, and corporate goals, Zijin must move forward step by step. It will develop and get better and better. Year-end work summary of the hotel chef 3

The main job of our chefs is to cook, provide various delicacies to the hotel, and meet the needs of customers. In 20xx, there will be more customers. In order to be able to meet the needs of customers We got help from other colleagues and completed the task. Now give a brief summary of one year's work.

1. Control the safety of ingredients

As a hotel, the first thing we have to do is to ensure that there are no problems with the dishes provided by the kitchen, and the products purchased must also be of high quality. There is no harm and it complies with national regulations. In order to meet this requirement, our kitchen maintains our principles for purchasing ingredients. We do not buy anything that is not fresh or does not have a food trademark. Since we have to do something, we must be responsible to our customers and our own conscience. We will not buy it because of some The ingredients are expensive and we choose other inferior products. In fact, we still need customers to pay in the end. Only when we do a good job can customers be happy to pay. I have always strictly controlled safety and will strictly control new dishes to ensure that there are no problems with safety. Will push it out. Because the dishes in our kitchen are all delicious and recognized by customers, the combination of our ingredients is also very reasonable. We use scientific methods to ensure that two conflicting dishes will not become one dish, because we not only have to ensure The taste must also be safe.

2. Train chefs

If you want to cook good dishes, you must be proficient in skills, be able to know the steps of cooking, be able to complete difficult tasks, and be able to To resist pressure, when we are busy at work, we must ensure that the dishes can be supplied on time, and ensure that every customer can get the dishes they want. It must also be done quickly enough, and speed is equally important. In order to improve the level of our kitchen, stir-fry In order to produce more delicious delicacies, I have given simple training to all the chefs in our kitchen many times this year to train their cooking skills and improve their strength. Of course, improving their abilities cannot be completed in a short time. , so I divided it into multiple procedures. We will be more prepared for each job. Through practical training and explanation of knowledge points, every chef in our kitchen can practice their skills and improve their abilities while working. , if you want to cook delicious dishes, you must cook many delicious dishes, which requires regular practice. At the same time, we will also teach some of our hotel’s signature dishes to each chef to ensure that they can complete the tasks assigned by our hotel. , in many cases we will work hard to do a good job, constantly improve work tasks and improve work ability. Cooking requires exercise and perhaps the accumulation of knowledge. The most important thing about cooking is the heat. Then control the heat well and put down the ingredients at the right moment. , frying delicious dishes requires more practice, and you can complete it with more practice.

3. Inspecting kitchen attendance

We are required to start working in the kitchen earlier because our kitchen has to prepare more things every day. For example, we must prepare some meals in advance. It can ensure that we can serve customers in time when they need it, and we can let customers arrive late with their favorite dishes. I will check the chef's working hours on time every day to ensure that every chef will serve on time. For the chef's The cooking skills will also be evaluated and evaluated, and we will be more capable of providing higher benefits. At the same time, we will never tolerate lazy people.

Being a chef, I have never dared to forget my responsibilities and keep my mission in mind. During this year, I never made a mistake and persisted. I often gave us advice on the chef’s problems. The kitchen has been greatly improved and we will continue to work hard next year.

Year-end work summary of the hotel chef 4

I officially came to work at Yuebao Hotel in November of XX. It was the most intense period of hotel preparations, and the work situation in the kitchen of the catering department was blank. How to purchase equipment, how to purchase enough raw materials, control, market promotion and product positioning, rules and regulations and the formulation of various daily documents, etc. In response to the above problems, I made a preliminary plan based on past experience. On the one hand, I searched for information, got involved in the front line of the market, obtained first-hand materials, and formulated a purchasing plan; on the other hand, I initially determined the positioning of the dishes and formulated the recipes based on the actual conditions of the surrounding markets. Strive for accurate positioning to lay the foundation for the next step of operations.

Yuebao Hotel started its trial operation under the attention and care of the leaders. While working hard to complete various tasks assigned by superiors, the kitchen of the catering department continued to improve the dishes according to the requirements of the guests. , so that the dishes can better adapt to the market.

Since the trial opening, the reception targets include group meetings, wedding banquets, banquet receptions of various sizes and casual guests (mainly concentrated in late December). Revenue reached more than 190,000 yuan. During the trial operation, some problems also occurred in the kitchen department, such as: the positioning of the dishes was not accurate, the dish design was not based on the requirements of the guests, etc. We ushered in the new year with various problems and the determination to work hard to change and improve the product image. The work plan for a certain year is now reported as follows:

1. In terms of dish positioning, develop and plan dishes in accordance with the hotel's overall strategic plan, and continuously improve and plan based on the restaurant's dish operation status and market customer surveys. Improve product image. According to the needs of the three major consumer groups of group meetings, individual guests, and banquet receptions that come to the hotel, we will continue to enrich our products so that they can gradually form a set of targeted and stylized products. Let the product establish its own brand in the development and change.

2. In terms of kitchen management, we should systematically integrate core competitiveness, improve management level through standardization, use modern information means to improve market competitiveness, and guide kitchen management with the goal of efficiency.

3. In terms of personnel, we conduct professional skills assessment, survive of the fittest, and adopt methods of inviting people in and out and regular training to improve the business skills and professionalism of personnel. On the premise of combining reality, various internal rules and regulations in the kitchen will be further improved.

4. When it comes to the production control of dishes, a four-level control system is adopted. One level negates control, that is, the side dish chef checks, the stove cook checks, the waiter checks, and the waiter checks. If there is a problem at the first level, , all have the right to return. Otherwise, everyone must bear corresponding responsibilities.

5. In terms of 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 transfer the best benefits to customers.

6. In terms of food hygiene and safety and fire safety

Strictly implement the "Food Hygiene Law". Do a good job in kitchen hygiene and safety.

Strictly implement standardized operating procedures to prevent the occurrence of various accidents, achieve safe production, and keep the alarm bell ringing! Year-end work summary of the hotel chef 5

Time flies so fast, In the blink of an eye, I have been working in xxx hotel for many years. But it feels like it just arrived. But when I thought about it, I realized that it had indeed been a long time since I was a newly hired chef to become a head chef. Over the past year, I have still been working hard to maintain the operation of the hotel's kitchen. As a chef, my job is no longer limited to the stove. The entire kitchen and even part of the restaurant require my management. Under such responsibilities, my work requirements have become higher and higher unconsciously.

In the past year, I have strengthened the management of kitchen employees and expanded my own management in the kitchen. From the ingredients to the dishes, I constantly improve the requirements and quality through careful selection. Now, one year has passed, and I have also made a summary of my work to prevent myself from having problems at work. My work is summarized as follows:

1. Staff management

After the boss put forward new requirements for the hotel at the beginning of the year, I was seriously studying the management of our kitchen staff. In the past year, due to my own negligence, there were still many loopholes in management. Although they can complete their tasks well at work, they often violate the hotel's management regulations in inconspicuous places.

Although they were stopped time and time again, they still committed the crime again and again. For this reason, I took advantage of this reform to completely rectify the rules of the kitchen. Under strict regulations, I improved the management of the kitchen. A nice change.

Secondly, in terms of new management, there are always some changes in personnel within a year. In June of this year, x new chefs of xx dishes were recruited. Although their skills were good, they were still troublesome in management. But gradually, they finally adapted to the environment of xxx hotel and began to obey the management and deployment.

2. Work

In addition to personnel management, I am also responsible for the dishes that come out of the kitchen. During work, I often walk around the kitchen to observe the staff's cooking skills and cooking conditions. I will not directly raise the deficiencies. I will only strengthen training in this area during future morning meetings to gradually improve everyone's performance. level.

As for the supervision of ingredients, when purchasing, I will occasionally take the initiative to follow the purchasing staff out and select them myself to ensure that the freshness and quality of the ingredients meet the hotel's requirements. If I find that I have purchased ingredients that are not up to standard, I will remind you! and raise requirements for buyers. Strictly check at the source.

3. Shortcomings

As a chef, although I often move around the kitchen, I still don’t know much about the thoughts of the employees. We need to be more integrated with them so that we can understand their thoughts and manage and improve them better. Let the hotel's kitchen develop even better.

IV. Summary

One year later, the situation in our kitchen is still not ideal. Only by truly managing the employees and turning the entire kitchen into an orderly place can I consider my success in management. The dishes and quality can always be improved, but the management of personnel needs to be done in a more real-time manner! Year-end work summary of the hotel chef 6

The warm interior of the hotel is in sharp contrast to the cold weather outside. In this environment, it is a good way to review the work history of the hotel chef this year. , after all, it is expected to complete most of the work in the hotel dining area with the arrival of the year-end. In fact, due to the cooperation of the chefs, I did not encounter any obstacles when completing the hotel work, but I also understand that compared with the kitchen, In terms of the improvement of skills, the strengthening of management level is what needs to be paid attention to at this stage. Therefore, I reviewed the work of the hotel chef completed this year and made a corresponding summary.

Supervise the purchase of hotel ingredients and develop new dishes according to customer needs. Since the quality of ingredients has a great impact on the performance of chefs, supervision work needs to be done well. In addition to adjusting the seasonality In addition to making requirements for the purchase of ingredients, it is also my responsibility to go to various vegetable markets to conduct research. It is also my responsibility to ensure the quality of the hotel's ingredients and ensure that the chefs can perform well. Because some large customers have higher requirements for dishes, they often choose to develop some new dishes. In addition to personally cooking at important banquets, they also conduct strict training for department chefs. Taking good care of the customers' dining experience is the key to their success. The focus of the chef's work, so I have received good reviews from customers through my efforts in this area during my work as a chef this year.

Effectively managed the hotel’s chef team and improved the environment of the dining area. Since the hotel was undergoing renovations at the beginning of the year, the dining area was much smaller than before, but it was precisely because of this that It needs to be decorated more exquisitely to be recognized by customers, so I used my spare time to select a batch of good tablecloths and hangings to create a good dining atmosphere for the dining area. In addition, I also paid attention to the kitchen The work was carried out with strict requirements to improve the capabilities of the hotel chefs. In fact, the work in this area was carried out quite well due to the cooperation of many chefs.

Completed the training of hotel chef apprentices and once again expanded the team of hotel chefs. In this regard, the apprentices are taught basic cooking skills based on their performance and cooperate with the original chef team to prepare dishes. Adhering to the principle of erring on the side of shortage leads to the fact that there are not many apprentices who can reach the standard of apprenticeship in the training work. However, the apprentices who can become apprentices naturally have better performance in the preparation of ingredients and the production of ordinary dishes. By virtue of these factors, they are competent in some basic chef jobs. There is no problem at all. However, due to the lack of own management ability, some unpleasant contradictions still appeared in the training work.

It is my duty to complete the chef work in the dining area according to the instructions of the hotel leaders, and in the process, it is also the purpose of my work this year to exercise my cooking skills and management skills. I will uphold this I will devote myself to the work of the chef with good style and strive to give hotel customers a better dining experience in the coming year. Year-end work summary of the hotel chef 7

I officially went to work in xx hotel in November xx. It was the most intense period of preparations for the hotel. Everything in the kitchen of the catering department was blank. How was the equipment? Purchase, how to purchase enough raw materials, control, market promotion and product positioning, rules and regulations and the formulation of various daily documents, etc. In response to the above problems, I made a preliminary plan based on past experience. On the one hand, I searched for information, got involved in the front line of the market, obtained first-hand materials, and formulated a purchasing plan; on the other hand, I initially determined the positioning of the dishes and formulated the recipes based on the actual conditions of the surrounding markets. Strive for accurate positioning to lay the foundation for the next step of operations.

In order to make the dishes more adaptable to the market.

Since the trial opening, the reception targets include group meetings, wedding banquets, banquet receptions of various sizes and casual guests (mainly concentrated in late December). Revenue reached more than 190,000 yuan. During the trial operation, some problems also appeared in the kitchen department, such as: the positioning of the dishes was not accurate, the dish design was not based on the requirements of the guests, etc. We ushered in the new year with various problems and the determination to work hard to change and improve the product image. The report for XX is now as follows:

1. In terms of dish positioning, the dishes will be developed and planned in accordance with the hotel's overall strategic plan, and the product image will be continuously improved and enhanced based on the restaurant's dish operation status and market customer surveys. . According to the needs of the three major consumer groups of group meetings, individual guests, and banquet receptions that come to the hotel, we will continue to enrich our products so that they can gradually form a set of targeted and stylized products. Let the product establish its own brand in the development and change.

2. In terms of kitchen management, we should systematically integrate core competitiveness, improve management level through standardization, use modern information means to improve market competitiveness, and guide kitchen management with the goal of efficiency.

3. In terms of personnel, we conduct professional skills assessment, survive of the fittest, and adopt methods of inviting people in and out and regular training to improve the business skills and professionalism of personnel. On the premise of combining reality, various internal rules and regulations in the kitchen will be further improved.

4. When it comes to the production control of dishes, a four-level control system is adopted. One level negates control, that is, the side dish chef checks, the stove cook checks, the waiter checks, and the waiter checks. If there is a problem at the first level, , all have the right to return. Otherwise, everyone must bear corresponding responsibilities.

5. In terms of acceptance and use of raw materials, we must strictly control the quality of raw materials, increase the utilization rate of raw materials, and strive to give the greatest benefits to customers.

6. In terms of food hygiene and safety and fire safety

Strictly implement the "Food Hygiene Law". Do a good job in kitchen hygiene and safety. Strictly implement standardized operating procedures to prevent the occurrence of various accidents, achieve safe production, and keep the alarm bell ringing!