Summary of kitchen work

Summary of kitchen work (5 comprehensive articles)

Time goes by, never stops, and a piece of work is over. Looking back on the work during this period, we must have made a lot of achievements, so we should make a good summary. How to write a work summary to attract more attention? The following is a summary of my kitchen work (5 general remarks) for reference only. Let's have a look.

Summary of kitchen work 1, 20xx years are about to pass, and a brand-new year is coming to us. 20xx is an unsettled year for Sunshine Marriott Hotel, and it has also experienced a year of tempering. Although the work of the administrative department has not achieved vigorous results, it has also experienced extraordinary tests. Now let's sum up the work of the administration department for one year.

20xx Annual Work Review:

I. Logistics Support Work

1, Office Supplies Management:

In the management of office supplies, office supplies were purchased irregularly in the past. This year, the purchase time of office supplies was stipulated for the first time, once every two months. In March, the warehouse and old office supplies since the opening of the hotel were cleaned up, including: zero-time accommodation deposit sheet, detailed list, folders of various departments, file bags, stationery, advance orders of various departments, etc. , was unified to all departments, all carbon pens were given refills. The Administration Department strictly abides by the hotel regulations according to the Measures for the Administration of Office Supplies. "Purchase first, then use, and the purchase order can be used only after it is signed by the department manager". Each department adopts the method of "picking up goods by special person" to pick up goods in a planned way, and advocates saving to the recipients of each department at the same time, so as to achieve the purpose of reducing the cost of office supplies, provide good conditions for the normal work of each department and ensure the normal operation of each department. Moreover, through one year's collection, all the old office supplies in the warehouse have been collected, which has saved a lot of money for the hotel.

2. Staff meals:

In order to make employees eat well, live well and work with peace of mind, with the support of hotel leaders, the menu is adjusted from once a month to once every three months, and now it is adjusted to once a week. Moreover, the menu of employees' meals is based on the feedback from various departments. Every day, the dishes are mixed with meat and vegetables. We eat stew on weekends and make steamed buns once a week to help employees improve their food. In order to solve the problem of poor service attitude and sanitary condition of employees, the mechanisms of "service attitude mechanism" and "staff dining hygiene management standard" were introduced to standardize staff dining management and impose severe fines on employees with poor cooking attitude. After the implementation of the mechanism, employees have never complained that the service is not in place, and the quality and service attitude of employees' meals have been unanimously recognized by employees.

3. Staff quarters:

In order to improve the standardized management of staff dormitory, we have formulated the reward and punishment measures of "dormitory energy saving and consumption reduction mechanism", "dormitory health and safety mechanism" and "staff dormitory flowing red flag evaluation", and formulated the dormitory duty table. Regularly check the hygiene and safety problems in the dormitory. In view of the outdated bedding in the dormitory, in March this year, 150 sets of special bedding were customized online for new and old employees of the hotel. Employees receive a set, pay the deposit of 30 yuan Hotel, and deduct 50 yuan from their salary if they don't leave. This measure has been generally welcomed by employees. In order to let employees fully enjoy the warmth of home, employees who stay in the dormitory are given daily necessities such as soap once every two months, and red flags are given once every two months. 50 yuan was awarded by the person in charge of the award-winning dormitory, and each member presented a gift from 20 yuan. This appraisal enables the person in charge of the dormitory to comprehensively manage the hygiene of the dormitory. After each appraisal, employees are interested, and employees also like this form of welfare distribution. In view of the overall odor in the dormitory, a "sanitary responsibility mechanism for dormitory aunts" has been formulated, which requires cleaning twice a day and thoroughly cleaning toilets and urinals once a week with toilet cleaner, which obviously improves the sanitary conditions of accommodation.

4. Staff cultural activities:

In order to enrich the employees' spare time, we contacted the leaders of the municipal cultural and sports center, handled badminton cards and basketball cards for employees at preferential prices, and bought basketball and badminton rackets for employees online. Badminton is a special event before 9 am every day, and basketball is a special event from 9 pm to 10: 00. Since these two cards were issued, the staff in the kitchen department no longer have the bad habit of gambling in the dormitory, but play ball games every day to exercise. The staff in the front office of the food and beverage department don't sleep late, and often go to play badminton to exercise. Now the cultural and sports center has opened a green channel for our employees, so that their amateur cultural life is no longer boring.

For the personal development of employees, with the support of hotel leaders, we assisted the Food and Beverage Department and Housekeeping Department to formulate the "employee promotion mechanism" and successfully held the first employee promotion activity of the Hotel Food and Beverage Department. The implementation of this mechanism has been widely recognized by employees, who are actively preparing and participating. The holding of this activity will give employees a goal and motivation for their future work, and also let employees know their future life plans.

Second, the quality inspection work

This year, the administrative department took quality inspection as its main task for the first time. In the past, the quality inspection was mainly based on health inspection, and there was no punishment after inspection. Therefore, the quality inspection has fallen into a process and formalization, and the overall sanitary quality of hotel catering has not been substantially improved. In view of this situation, the administrative department has increased the frequency of quality inspection this year, from once a week to three times a week. In addition to the routine quality inspection on Thursday, surprise inspection will be conducted every week. Focus on the inspection on Thursday, and immediately print the quality inspection report, and order the relevant problem departments to make rectification within a time limit, conduct re-inspection on Friday, print the re-inspection report, and understand the rectification process. In addition, the administration department has specially formulated "Detailed Rules for Quality Inspection" and "Responsibility Mechanism for Quality Inspection" in the quality inspection, focusing on the items of quality inspection, including hygiene, courtesy, discipline, gfd, facilities and equipment, and work skills. And standardized the reward and punishment standards, so that all rewards and punishments can be based on evidence. Completely changed the status quo that the parties do not cooperate and are unwilling to punish the person in charge of the problem department. The detailed rules were issued to all departments, and the health areas and responsibilities of all departments were clarified. Major problems found in quality inspection can be fed back to hotel leaders in time to try to solve them as soon as possible. In this way, the efficiency of quality inspection has been improved, and after the implementation of the "quality inspection responsibility system mechanism", all departments have made commitments and penalties in strict accordance with the specific quality inspection rules, and the quality inspection work has become no longer difficult, and all departments have effectively cooperated in self-inspection, self-inspection and quality inspection.

Three. civil service

1. Manage all kinds of documents. In the second half of this year, the administrative department took the lead in implementing "paperless office". Important documents and related rules and regulations can be printed on paper, work plans, notices and other manuscripts, and all instructions are issued by mail and QQ mailbox. This not only saves office supplies, but also saves time and effort and improves work efficiency. Do a good job in the registration and management of documents inside and outside the hotel, so that each document can be circulated by the leaders in time, and then sent to various departments for circulation and processing according to the instructions of the leaders to prevent the backlog, delay and delay of documents. Do a good job in communication between superiors and subordinates, report the situation to leaders in a timely manner, feedback information, do a good job in mutual cooperation and comprehensive coordination of various departments, and do a good job in supervision and inspection of various work and plans.

2. Do a good job in file management and file all the red-headed documents and notices of the hotel. All hotel files have been carefully collected, sorted, classified, electronically entered, bound and printed, and each file has been carefully registered and numbered to ensure orderly file management.

3. In terms of health and epidemic prevention, organize employees to have health checkups regularly, so that every front-line employee can take up his post with certificates, and regularly declare banquet declaration forms to the health supervision office to ensure the health and epidemic prevention personnel and food safety of the hotel. Prepare relevant health and epidemic prevention materials, and apply for hotel food hygiene license, public place hygiene license and catering service license one after another.

4. Regular meeting system and manager's duty system Since the hotel introduced the mechanism management system, the administrative department first formulated the "meeting mechanism". Since the implementation of the meeting mechanism, there have not been many unhealthy phenomena, such as answering the phone in private, being late, leaving early and not holding regular meetings in private. According to the actual situation of the hotel, the "hotel manager's duty mechanism" has been formulated, which regulates the responsibility of the manager to promise self-punishment, ensures that the hotel has a duty manager every day, truly realizes who is on duty and who is responsible, solves all emergencies and guest complaints in the hotel, and ensures that the duty manager must sign the work at the duty posts of various departments every day.

5. Completed all kinds of annual inspection and qualification identification of hotel enterprises, and organized all departments to learn all kinds of related knowledge of industrial injury law and labor law. There have been three major industrial accidents in this hotel this year. In May, Zhang was seriously injured in the eye, 10 month, Zhao Jiaying was slightly injured, 1 1 month, and the kitchen staff was injured again. One injury after another, of course, there are industrial injuries and their own reasons, all of which are related to hotel management. A little knowledge of the law on work-related injuries leads to many detours in the identification and settlement of work-related injuries, so it is particularly important to learn various laws and regulations. Be sure to do more work in the future and learn more about the life and psychology of employees.

6. Hold "Sunshine Star" selection activities regularly, and select outstanding employees from all departments to give rewards, so as to encourage other hotel employees and mobilize all hotel employees to become the star of hotel service; At the end of each month, employees who celebrate their birthdays every month. A simple birthday party, giving a small gift and eating a bowl of longevity noodles greatly improved the enthusiasm and initiative of employees.

7. Assist all departments to do emergency rescue, arrange and coordinate second-line personnel to fully support the first-line departments to deliver food, and ensure timely and accurate delivery when there are many banquet tables, thus ensuring the normal operation of the catering department. It is also our duty to help our employees cook and make steamed buns so that they can eat delicious steamed buns every week.

Four. Existing shortcomings and plans for next year

1. Various departments are not fully aware of the newly introduced mechanism, which leads to inflexibility in handling problems, and they don't know who is responsible, and they shirk their responsibilities. For example, in daily work, the department believes that the problems found in quality inspection are directly caused by grassroots personnel. Some managers hold the working attitude of "nothing to do, hanging high", only knowing to punish employees for problems, without analyzing the root causes of employees' mistakes, and their sense of responsibility needs to be strengthened. Various mechanisms need to be improved. In view of the introduction and implementation of the mechanism, there are few rationalization suggestions given by various departments, and the overall cooperation of the hotel is not close enough. The most important thing is to find out the shortcomings in the implementation of the mechanism next year and improve the rectification in time.

2. The training work is not in place and the learning atmosphere is not strong. On the whole, from the management to the grass-roots staff, the overall awareness of daily study and training is not strong. In April and May, the Administration Department organized several courses for Mr. Liu Yimiao, but they didn't persist. In these lectures, we can clearly feel the enthusiasm and thirst for knowledge of employees, so in the off-season next year, we will actively cooperate with the Ministry of Catering and Home Economics to organize various learning and training opportunities to meet and enhance employees' own literacy and work enthusiasm. Next year, both new employees and existing employees should strengthen pre-job training, and strictly assess gfd, etiquette and orientation.

3. Employees' amateur cultural life is not rich. Although some employees have applied for the "exercise card" of the cultural and sports center this year, many employees still report that there are still too few other entertainment activities except holding a birthday party for employees once a month. Therefore, the main task of the administrative department next year is to organize employees to carry out more collective entertainment and learning activities, formulate training plans and entertainment plans reasonably, and implement them in strict accordance with the plans. To strengthen the team consciousness of employees, hotel corporate culture must be in place. For employees' amateur cultural activities, the administrative department resolutely does a good job in logistics support for employees, and has formulated the study and training plan and the employee collective activity plan for the first half of 20xx. According to the time arranged by the department.

4. The safety and daily behavior norms of employees in various departments are listed as important items in the year-end assessment. Serious work-related injuries and fights between hotel employees this year have brought some unnecessary losses and adverse effects to the hotel and employees, and caused certain psychological and physical harm. In fact, these accidents can be completely avoided, but we didn't do a good job in daily management and guidance, so that things that shouldn't have happened could happen again and again. Next year, we must strengthen employees' awareness of self-protection. All departments should strictly manage employees' daily behavior norms according to the system. All departments should formulate emergency plans for safety precautions and punish which department according to the severity of the problem. Learn to understand the law in daily management and never tolerate accidents caused by weak sense of responsibility.

Over the past year, with the cooperation and assistance of various departments, although the administrative department has not dropped the chain for the hotel in logistics support, there are still many shortcomings. Because of many chores, the administrative department often does everything very carefully. Every job is expected to be the best, and everything is perfect, but it is still lacking. In the new year, I hope that while doing my job well, I will carry forward the spirit of innovation and do a good job in the corporate culture activities of employees, so that employees can feel at home. We should also boldly explore new ideas and methods for the work of the administrative department, push the work of the administrative department to a new level, and make contributions to the healthy and rapid development of the hotel.

Summary of kitchen work 2 The bell of the New Year is about to ring, and the new year is coming. Over the past year, with the correct leadership of the hotel leaders and the strong support of colleagues in various departments, all the kitchen staff have successfully completed the reception work index of the hotel under the condition that the national policy is unfavorable to catering.

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 3 Classroom and kitchen are the two positions of kindergarten management. Whether the kitchen is well managed is directly related to the health of teachers and students, especially the healthy growth of children, and directly affects the social image of kindergartens. Therefore, it is necessary to further strengthen the quality of kitchen staff, improve service quality, improve management level and overall taste, and strive to make the kitchen a canteen where parents can rest assured and children can be happy.

Looking back on kitchen management, the following is a summary of all the work:

1, do a good job of sanitation and tableware cleaning and disinfection before school starts.

2, make the kitchen safety operation procedures.

3, fully mobilize the enthusiasm of the kitchen staff. Correctly handle the division of labor and cooperation among colleagues.

4. Cook according to the children's recipes every day, and pay attention to nutrition, color and fragrance.

5, the kitchen stove uses gas, which can standardize the operation and always pay attention to gas safety.

6, fixed-point procurement, strive to fresh, cheap, do not purchase rotten food raw materials.

7. Make sure to weigh the incoming goods every day.

8, to ensure the safety of meat, designated meat purchasing units, inspection certificate and quarantine certificate every day.

9. Do a good job in the daily distribution of children's breakfast, lunch and lunch.

10, do a good job of goods warehousing registration.

1 1, store, classify and put on the shelves.

12, make a good account.

13, strict canteen safety access system, put an end to irrelevant personnel to work in the kitchen.

14. Distribute meals according to the actual number of children every day.

15, provide working meals for faculty and staff on time.

16. Keep a sample record every day for 48 hours, with time and food name.

17, master simple self-help, self-protection and common sense of using fire extinguishers.

18, strengthen hygiene and disinfect tableware regularly.

19, take safety precautions to prevent man-made poisoning.

20, pay attention to store food, don't let food expire, raw and cooked points open.

2 1, vegetables should be soaked once, washed twice, cut three times and scalded four times.

22. Make a detailed list at the end of each month.

23. The warehouse should be kept clean, dry, mildew-proof, dust-proof and rat-proof.

24, do a good job of epidemic prevention station sampling for the second time every semester.

25. Do a good job in heatstroke prevention and cooling, and provide children with cold dishes regularly.

26. Save water, electricity and oil for kindergartens.

27. Check whether water, electricity, doors and windows are closed before coming off work.

In short, guided by the consciousness of being in place, managing well and serving first, the kitchen work in kindergartens will develop along a more perfect and standardized track.

Summary of kitchen work 4 XX years will soon pass. Looking back on the work plan years ago and all kinds of busyness this year, the kitchen staff made painstaking efforts. Everybody Qi Xin works together and works hard. While completing the plan, they also created surprises, but there are still shortcomings that we need to sum up and make up.

Summary of XX years' work

1. Strengthen the training of the kitchen.

According to the work summary of last year, the kitchen staff have poor working ability and weak working consciousness. It is necessary to strictly grasp the work service consciousness of new employees, strengthen their work skills and enhance their comprehensive ability.

2. Strengthen communication and coordination between the front and back offices to improve customer service.

Hold regular coordination meetings between the kitchen and the front desk to enhance the team awareness and service awareness of the staff of the Champs Elysé es, find and solve the shortcomings in the work, and help each other between the front desk and the back desk to jointly enhance the brand of the restaurant.

3. Reasonable arrangement of personnel and comprehensive utilization of labor force.

In today's increasingly fierce competition and shortage of staff, we should make reasonable arrangements according to the existing staff in the kitchen, adjust the work content of employees in time and improve work efficiency.

4. Further standardize and clarify the kitchen reward and assessment system.

In order to improve the work efficiency of kitchen staff, enhance the team's combat effectiveness and cohesion, improve the overall level and quality of employees, and cultivate employees' positive work attitude, the reward and assessment scheme for employees has been further refined.

5. As always, do a good job in the "five normal methods" and hygiene work in the kitchen. Kitchen hygiene and hygiene work has always been one of the key points of kitchen work, and kitchen staff have been persistently implementing it.

In the hotel's star self-examination, it was praised by the hotel leaders, and it was also rated as the "five-routine method" demonstration kitchen of the western food department.

6. Reflect the restaurant brand and highlight personalized service.

In the service on weekdays, the front and back offices cooperate with each other, and there is no shortage of personalized service, and special guests are treated specially. There are nutritious meals for pregnant women over two months, as well as personalized dishes for frequent customers who like food for a long time.

7. Adhere to the coordination of the kitchen.

Strictly control the quality of products, ensure that any finished or semi-finished products in this kitchen meet the standards, and improve the service and quality of the department.

8. Successfully complete the mooncake sales task.

Qi Xin and Qi Xin, the kitchen staff of the annual moon cake sales work, work together to focus on the sales work. Although the sales ability of kitchen staff is weak, after more than two months' efforts, the task was successfully completed.

9. Various festivals have colorful food activities.

From the Chinese-western mix-and-match package to the classic buffet bar, from the warm Mother's Day package to the Christmas dinner, it brings guests not only delicious food, but also surprise and satisfaction.

10. Create excellent western food with Nanyuan characteristics.

The kitchen has been innovated and developed, and many western-style dishes that are deeply loved by guests have been developed. In the province's cooking skills competition, won a number of gold medals and special prizes, winning honor for the hotel.

These are inseparable from the joint efforts of all staff and the support and cooperation of leaders. In this year, the kitchen has made some achievements, but our thinking should be our shortcomings. In today's fierce competition, how to create tomorrow's achievements needs the concerted efforts of Qi Xin. In the new year, we will face difficulties, challenge the future and create a better tomorrow.

Summary of kitchen work 5 The 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 the leaders and the understanding and support of all comrades, the guest house kitchen has successfully completed various service guarantees in xx years. 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. 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 open and harmonious communication channels, 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!

;