How to write a daily work summary in a restaurant

In terms of restaurant work in 20XX, our company strictly implemented the "Food Hygiene Law", strengthened food hygiene management, and continuously improved various management rules and regulations in practice to make our restaurant management scientific. ization, standardization and institutionalization.

1. Leaders pay attention to and recognize their position

1. Establish a leadership group and organize a strong leadership team to scientifically manage the restaurant, focusing on standardized management and food hygiene of the restaurant For safety, we must have goals, plans, priorities, and measures, and implement responsibilities at all levels.

2. Restaurant work is the top priority. Food is the first priority for the people, food is health first, people are the first, and health is the first priority. This is the top priority of our restaurant management. Our company is a company that integrates professional catering management, nutritional catering, fast food distribution, vegetable, grain and oil distribution, and specializes in providing mid-to-high-end canteen contracting and logistics management services for government agencies, schools, factories, mines, hospitals, and industrial parks. It is extremely competitive and developing. A potential halal catering and logistics service management company. The company currently has established long-term and good catering contracting cooperative relationships with many companies, and has always maintained safe operation with zero accidents and qualified certification by the health and epidemic prevention departments, providing good food for corporate employees and government agency staff in a safe, nutritious and healthy way. Catering services lay the foundation for the development of the enterprise and the stability of the employee team, and are deeply trusted and affirmed by partners. We attach great importance to restaurant food hygiene management, firmly establish the ideas of safety first, hygiene first, health first, and quality first, implement all-round management and strong supervision, and provide first-class services to diners. We have continuously explored in restaurant management, established a scientific and standardized management mechanism, and won recognition from society.

2. Establish and improve management systems and strengthen dietary management

1. Improve rules and regulations. Sound rules and regulations are the basis for the implementation of scientific management. Restaurant management strictly implements the "Food Hygiene Law of the People's Republic of China". On this basis, the company has formulated the "Food Hygiene and Safety Management System" and the "Food Poisoning and Epidemic Report" "Emergency Response System", establish and improve the responsibilities of each position and the management system of each position, further clarify the job responsibilities and food hygiene operating procedures, and make detailed provisions on environmental sanitation, food hygiene and personal hygiene, so as to achieve effective food hygiene management. There are rules to follow and rules to follow. Since its establishment, the company has always aimed at management innovation, based on service quality, implemented standardized and refined management, and formed an advanced management model that combines modern catering management and logistics services.

2. Strengthen process management. Purchasing, warehousing, processing, and selling are the main processes of restaurant operations, and management must be strengthened. In this process, we pay attention to the "three levels":

The first level is to control the purchase. Our restaurant's main raw materials and auxiliary materials are purchased through fixed-point and contract systems. There are clear quality standards in the contract. Requirements, attach a copy of the supplier's ID card, detailed home address, and contact information. The head chef will be responsible for inspecting the goods every day, taking a look at (production date, certificate, quality inspection report, packaging status, whether there is deterioration, germination, Check the purchase by checking whether it is fresh, etc.) and smelling (whether there is any peculiar smell, etc.), and buy less or not buy green beans, potatoes, spring and summer lotus flowers, etc. that are easy to cause food poisoning; the purchase must be accepted by the restaurant and prepared Incoming goods warehousing registration. Established shopping certificate and reporting information.

Second level, processing strictly follows operating procedures. Vegetables must be soaked in water for more than half an hour every day to remove residual pesticides or vegetable insects. Oils are not reused during processing. Unrelated personnel are not allowed to enter or exit the processing and storage area. In addition to keeping samples, a restaurant worker eats each meal in advance and records the reaction after eating, making tasting a process.

The third level is to separate food into meals. We must strictly follow the food hygiene and safety requirements to achieve the "three preventions": first, prevent food from becoming sour, rotten, spoiled and contaminated food. Once discovered, severe punishment will be imposed immediately . Second, to prevent others from poisoning, in food hygiene management, restaurant managers effectively supervise all links and strictly prohibit non-operators from entering the restaurant, thus preventing poisoning incidents from happening in both time and space.

To prevent the spread of diseases, the tableware must be handled by dedicated personnel for each meal, disinfected with drugs, and the tableware must be cleaned to prevent cross-contamination. Regularly eliminate flies, mosquitoes, cockroaches, and rats to cut off sources of infection and ensure the health of diners.

3. Establish a supervision mechanism. In order to increase the supervision of restaurant food hygiene, a management organization and a restaurant management leading group were established to be responsible for the daily management of the restaurant, including inspection, supervision, tasting, sample retention, form filling and restaurant files. The management leading group conducts random inspections and evaluations on the restaurant's work from time to time, and promptly resolves problems found. It also invites the epidemic prevention department to inspect and provide guidance to the restaurant from time to time. A management department, customers, and employees have been formed to supervise all aspects of restaurant management, playing a positive role.

3. Improve the quality of employees and establish service awareness

Strengthen training and improve the quality of employees. Before taking up the job, employees must undergo pre-job training and learn relevant laws, regulations and restaurant policies. Various rules and regulations, improve the legal awareness and food hygiene and safety awareness of employees, insist on holding restaurant management staff meetings every week, and allow restaurant employees to study independently for more than three hours every month. Personal health examinations are conducted for new employees. Those who have not undergone physical examinations will not be allowed to work. Those who are not physically qualified will not be allowed to work. Those who do not wear work clothes will not be allowed to work. Personal files will be established. Through pre-job training and enhanced learning, we will improve our professional performance. The quality of personnel deepens service awareness, improves service level and quality, meets the needs of the enterprise, and provides a strong logistical guarantee for the development of the enterprise.

4. Strengthen hardware construction to prevent accidents.

The restaurant has been renovated and renovated to varying degrees, and some hardware equipment and appliances have been added to achieve a reasonable layout, ventilation and lighting, and good steam and oil fume emissions. A production safety leading group has been established and a "three prevention" plan has been formulated. Emergency lights are installed in safety passages, fire-fighting equipment is kept by dedicated personnel, and fire prevention inspections are carried out by administrators every day. When entering the restaurant, there is a prompt saying "The restaurant is an important place, and no idlers are allowed to enter." There is a warning in the operation room "pay attention to safety and operate carefully". In addition to purchasing and disinfection, the key and difficult tasks of hygiene include physical examination of cooks, separation of raw and cooked food, freedom from the four pests, cleaning of three meals, "five specialties" for cold meat, etc. We attach great importance to these tasks ideologically and go all out to take measures one by one to eliminate various safety hazards in production and ensure operational safety and food hygiene safety. Adhere to high-quality services and continuously expand service concepts. The catering department is people-oriented and creates a comfortable dining environment.

5. Pay attention to details and persevere. Diet is an issue worthy of national attention. Every aspect of our restaurant’s tableware disinfection and dish sample retention, health certificate management, procurement certificate requesting, and food acceptance is strictly controlled. , to prevent accidents from happening.

Strictly prevent the occurrence of food poisoning incidents and ensure the health of every diner. During this period, no intestinal diseases or food poisoning accidents occurred among the people and employees who ate in our restaurant. Combined with the actual situation of the restaurant, we try every means to provide consumers with a comfortable and secure consumption environment. The restaurant is naturally inseparable from food. Food is an indispensable part of everyone's life. If we do not eat, it is impossible to survive, so As a unit restaurant this is crucial. As a manager, you should pay more attention to the diet of your employees and consider ensuring the physical and mental health of every colleague.

As leaders at all levels attach great importance to restaurant work and work tirelessly, they have laid a good foundation for the hardware construction and software management of catering work, enhanced the safety and health awareness and sense of responsibility of all cooking staff, and formed good norms. The hygienic habits of our restaurant have made great progress and certain achievements in the overall catering work of our restaurant. We will "take a step forward", create conditions, pay close attention to standardization, standardization, institutionalization, order management, and proactive Adapt to the requirements of social development, push our corporate work to a new starting point and create new brilliance.