Make a self-summary of five selected articles in the kitchen.

By summing up, people can turn scattered and superficial perceptual knowledge into systematic and profound rational knowledge, thus drawing scientific conclusions, thus correcting shortcomings, drawing lessons, and making future work less detours and more achievements. The following is a summary of my carefully selected works, hoping to help you!

Make a self-summary of the kitchen.

Our Siyuan Hotel, under the unified deployment of Director Lin, under the specific leadership of General Manager Liu, and under the care of the county party committee, county government and relevant government departments such as industry and commerce, taxation and tourism, thanks the administrative personnel department (including security department and engineering department), finance department, housekeeping department, catering department, production department, marketing department, purchasing department and other departments, as well as customers, hotel agreement units, outreach departments and suppliers for their full assistance.

First, the hotel's operating performance has improved steadily, which is obviously better than last year.

The annual operating income of the hotel has achieved the annual turnover target issued by the hotel at the beginning of the year, and all kinds of taxes paid throughout the year exceeded 300,000 yuan.

Second, the comprehensive management of hotels has been strengthened and improved day by day, and the level has been comprehensively improved.

1. Continue to establish and improve the rules and regulations of the hotel.

(1) Drafted and improved the work responsibilities of the hotel. Including the promotion of all job responsibilities from the general manager to the ordinary waiter.

(2) Improve the comprehensive hotel management system according to the work needs.

This year, the hotel has issued the Comprehensive Management System of Staff Labor Discipline, Hotel Vacation Management System (Revised), Staff Dining System, Staff Working Meal Supply System, Hotel Material Purchasing Management System, Hotel Financial Discipline Regulations and Hotel Hygiene Management System. Especially with the promulgation of "Hotel Material Procurement Management System", the supplier's door-to-door supply and market-adjusted price system are implemented for most hotel food raw materials, which focuses on improving the deepening reform of hotel procurement system, saving hotel procurement manpower, saving procurement time and improving procurement timeliness.

(4) According to the actual situation, the hotel has also formulated some technical specifications and operating procedures of various departments. For example, the housekeeping department room hygiene management regulations, hotel PA technician working standards, hotel wood products maintenance standards, hotel metal facilities maintenance standards, and front desk energy-saving and consumption-reducing control rules have been issued.

It can be said that the hotel has a strong system, high standards and strict requirements, and the implementation is in place, which fully guarantees the normal development of hotel management.

2. The quality inspection and supervision of the hotel are ongoing.

As we all know, quality is the lifeline of the hotel. Over the past year, our hotel has attached great importance to the quality of hotel products, services and management from top to bottom.

In the first half of the year, the hotel set up a leading group of quality inspectors headed by Li Jinping, manager of the Finance Department, and in the second half of the year, a leading group of quality inspectors headed by Liu Julin, general manager, to regularly and irregularly check the overall work of all departments of the hotel (including employee labor discipline, employee gfd, department health work, department service quality and department fire control work, etc.). ) once a week, and instruct the relevant responsible departments and responsible persons to rectify and conduct a comprehensive quality inspection of the hotel. The comprehensive quality inspection of the hotel insists on at least once a week, which effectively urges the daily management of the hotel.

3. Focus on strengthening the hotel's six routine management and six T practice management.

The hotel fully implements the "six-period hotel management law" of "regular classification, regular layout, regular cleaning, regular maintenance, regular standardization and regular education", and carries out relevant training for employees of all departments. In the second half of the year, the practical management mode of the hotel's six T will be fully promoted, namely, "daily processing, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement", focusing on the grid spacing of work cabinets (drawers) in the catering department, production department and housekeeping department, managing small objects well, standardizing the placement of raw materials in the hotel warehouse and kitchen, and operating according to the principle of left in and right out to prevent irregular operations.

Third, the service level of hotels is improving day by day, and the service awareness of employees is increasing.

1. The hotel administration and personnel department is responsible for all-round induction training for new employees, including basic knowledge of the hotel and fire protection training for all hotel employees.

2. In March, the hotel paid He Xian to go to Huatian Hotel, the five major hotels in Zhuzhou City, to learn laundry techniques. After he came back from studying, He Xian also wrote a lecture on his study experience in the hotel, which promoted the study of hotel staff.

3. All departments of the hotel can actively carry out on-the-job training and skill competition for employees every month throughout the year.

For example, the Food and Beverage Department set up a training team to clarify the "purpose, practicality and timeliness" of training, formulate a training plan, combine theory with practice, and carry out employee training in stages and in batches. Every month, we actively carry out training and competitions on gfd, polite expressions and other skills, such as tray, pouring wine, table setting, serving, napkin folding and so on. Training on hotel management knowledge and safety and health knowledge once a month; Training on catering promotion business knowledge twice a week. , and regular assessment.

The finance department carries out cashier post training and skill competition all the year round.

Housekeeping department actively carries out the training of room attendants in various positions and the skill competition of cleaning rooms, making beds and making rounds every month during the year.

Through constant training and skill competition at ordinary times, all departments of the hotel promptly correct employees' bad operating habits and irregular and unscientific operating procedures at work, effectively improving their service skill level and service quality, and cultivating a large number of post technical experts in various departments.

4. Hotel departments constantly sum up some hotel service experience in practical work. For example, the housekeeping department continuously improves the quality of customer service by standardizing personalized services such as warm message service, wake-up call service, and floor butler service when going out. Attendants in the catering department market personalized services by themselves, and call customers or send text messages on holidays. In order to continuously improve the quality of catering services, strengthen emotional communication with customers and promote catering operations.

Fourth, insist on hotel marketing.

The hotel marketing work is mainly undertaken by the marketing department and the administrative personnel department. With the full cooperation of all departments, the following work has been carried out:

1. According to the annual work plan, the hotel put forward the work performance (commission) plan of the marketing department. The marketing department has formulated its own marketing system with the completion of economic tasks as the center and the pursuit of economic benefits as the first goal, putting the marketing tasks into practice and actively carrying out hotel marketing work.

2. Gather all the strength of the hotel, constantly explore and innovate marketing channels, broaden marketing ideas, advocate the all-staff marketing model, constantly improve the enthusiasm of hotel marketers, and train them in hotel marketing skills to improve their marketing level. For example, in order to broaden the channels of hotel marketing, use the information platform of hotel website to publicize the content of hotel marketing activities; Use Mei Wei SMS platform to release the related marketing information of hotel series marketing activities; Strengthen communication with customers regularly and irregularly, and conduct home visits and return visits to customers; Establish customer-related files, etc.

3. A series of marketing planning activities have been carried out. For example, launch off-season marketing activities in March and April. In May, the marketing campaign of student package was launched. In July, marketing activities such as "Siyuan Fish Head Emperor" signature dishes and thank-you banquet were launched. In August, the "Eighth National Congress" was celebrated. 1 "Army Day", the hotel supports the army and loves the people, and is rewarded handsomely. Since August, the hotel's 20 10 Mid-Autumn Moon Cake sales and marketing campaign has been launched (more than 700 boxes of moon cakes have been sold). In September, we launched the marketing activities of the hotel to celebrate the National Day and Teacher's Day, as well as the marketing activities of Siyuan Laohejia beef offal specialty and Yangcheng Lake "Su Ting" hairy crabs. In June, 1 1, the hotel's "Singles Day" theme party and the opening marketing activities of the hot pot city on the first floor. In February 65438, the masquerade ball was held in the hotel on Christmas Eve. Wait a minute.

4. The hotel launched the first anniversary celebration of the Year of the Ox and the marketing activities of New Year's Eve.

The second anniversary of the hotel and the marketing of the New Year's Eve dinner in the Year of the Tiger are planned in advance.

6. The wedding (birthday) celebration team promoted the overall operation of the hotel with peer-to-peer marketing.

Fifth, the hotel's work of increasing revenue and reducing expenditure is very effective.

Throughout the year, the hotel issued departmental performance plans to all departments, strengthened cost accounting of all departments, and mainly carried out detailed cost control for all floors, chess room, laundry room, catering department and production department of the inn, saving daily consumables, water, electricity and gas, etc. , and achieved good results.

1. Since May, the hotel has implemented subcontracting water and electricity meters for the management areas of various departments, laying a foundation for detailed accounting of water and electricity costs of various departments.

2. Housekeeping is the main revenue-generating department of the hotel, and Tongyu is also a department of hotel cost. In line with the purpose that saving is to create profits, housekeeping calls on all employees to start from themselves, from scratch, and put an end to all waste.

(1) The housekeeping floor requires employees to recycle disposable low-value consumables, such as toothpaste, toothbrushes and razors. After recycling, it can be sold to waste collection stations, combs can be used after cleaning and disinfection, and all disposable articles can be recycled.

(2) Every working area in the housekeeping department has worked out the switching schedule of lighting and air conditioning, which can be switched on and off in time, used scientifically and implemented day after day, saving a lot of electricity for the hotel.

(3) According to the departmental budget indicators issued by the hotel, the housekeeping department reasonably divides the monthly quota of items in each district, and tries to replace the old with the new, and the responsibility lies with people.

3. The food and beverage department enhances employees' welfare awareness, strengthens departmental cost control and saves expenses.

(1) The Food and Beverage Department repeatedly emphasized the importance of departmental cost control at departmental meetings, advocated employees' welfare awareness, and strictly enforced it. At the same time, improve the procurement system, use system and process of related items in the department, and clarify the responsibilities.

(2) Save departmental consumables and reuse some waste materials. For example, fragrant towels can be used as rags after being scrapped, and tablecloths can be mended and reused when they are broken.

(3) Cultivate catering attendants to develop good saving habits at ordinary times, and turn on and off all water, electricity, gas, oil and air conditioning switches in the department area reasonably to prevent waste.

4, the production department at ordinary times strictly control the food production cost, strictly grasp the cost accounting in the kitchen. In the face of the soaring market price since 1 1 month this year, on the one hand, the production department has made a fuss about the price of dishes and the collocation of raw materials, adjusted the structure of dishes in time, and ensured the gross profit of kitchen production; On the other hand, we cooperated with the purchasing department to investigate the market, timely organized the supply of goods, and reserved a large number of low-priced grain and oil (including tea oil, salad oil, rice, etc.). ), effectively saving a lot of production costs.

Make a self-summary of the kitchen the second part

Time flies, and a month has passed in an instant. In the last month's work, the staff in our kitchen cooperated with me very actively, which greatly improved the sanitary condition. In hot summer, it can also ensure the normal production and preservation of raw materials.

However, there are still many problems and shortcomings, such as inaccurate positioning of dishes and no improvement according to the needs of guests; Although the health condition has been greatly improved, we can't be satisfied with it. Therefore, we ushered in the new January with various problems, and made efforts to change and enhance the product image.

First of all, report the work plan for next month as follows:

1. In the positioning of dishes, the quality of dishes is gradually changed according to the needs of guests. I will try my best to cooperate with the new chef's work, standardize the production of dishes, and gradually form a set of targeted and stylized products, that is, establish my own brand in the development and change of products.

2. In kitchen management, we should systematically integrate core competitiveness, improve management level by standardization, guide kitchen management with efficiency as the goal, effectively monitor and guide the kitchen, and improve execution in strict accordance with standards. Reasonably reserve the technical strength of the kitchen and jointly launch novel dishes.

3. In terms of personnel, it is necessary to conduct professional skills assessment and take regular training to improve the professional skills and professionalism of personnel. On the premise of combining with reality, various rules and regulations of the kitchen should be further improved.

4. In the production of dishes, three-level system and one-level negative system are adopted, that is, chefs, waiters and waitresses have the right to return goods if they find any problems, otherwise they will bear corresponding responsibilities.

In the acceptance and use of raw materials, we should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give benefits to customers.

6. In terms of communication, obey the leadership, manage yourself, manage good people and manage officials.

7. Study plan: Maintenance of kitchen equipment, learning the working principle of new chefs.

The next month means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts, cooperate with Chairman Pan and other leaders, and create a new situation for future work.

Make a self-summary of the kitchen.

Everybody Qi Xin works together and works hard. While completing the plan, they also created a series of surprises, but there are still shortcomings that we need to sum up and make up.

A, _ _ year work summary:

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 re-evaluation and self-inspection, it was praised by the hotel leaders, and 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 we should think more about our shortcomings. In today's fierce competition, how to create more achievements tomorrow requires our joint efforts. In the new year, we will face difficulties, challenge the future and create a better tomorrow.

Make a self-summary of the kitchen.

20__ years have passed, and I will try to correct the shortcomings in my work in 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 20__ years, and now I will summarize my work for one 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. Many people left the kitchen in 20__, and fewer people left the kitchen in 20__ than last year, so 20__ 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: 65438 yuan +032494 yuan; Total ratio: 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: 465,438 yuan+03,565 yuan; Purchase: 65,438 yuan+036,563 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. Purchase: 1 158 15 yuan. Total tax rate: 70%.

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

12) 12 monthly income: 770,322 yuan, purchase: 24,535 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 short, 20__ years have passed, and today is the starting point for 20__ years, with new goals and new challenges. In the new year, we will continue to work hard, study hard, sum up hard, and strive for by going up one flight of stairs in the new year.

20__ year work plan

20__ years have passed. Looking back on the work plan before the year and all kinds of busy things in this year, the kitchen staff have made painstaking efforts. Qi, Xin and Qi Xin have made concerted efforts and created a series of surprises at the same time, but there are still some shortcomings that we need to sum up and make up. Busy and full 20__ years have passed, and we are greeted by 20__ years full of challenges. Looking forward to the new year, I will work hard from the following points:

1. Strengthen the internal training of the kitchen: According to the work summary of last year, when the decoration work of our store is not busy in March, we should pay strict attention to the new employees' work service consciousness for employees with poor work ability and work consciousness. Strengthen job skills training and improve employees' comprehensive ability.

2, product innovation: first of all, we must have a good attitude of being open-minded and eager to learn, go out to learn more, ask more and learn more. Keep abreast of local and foreign market trends, strengthen communication with procurement, and try to innovate the market and raw materials. Strengthen the communication between chefs, learn from each other's strengths and constantly enrich themselves.

3. Quality of dishes: strictly control the quality and quality of raw materials. Pay attention to the safe use of food, carefully study the color, aroma, taste and shape, so that every dish on the guest's table is perfect. Strictly control the collocation, weight and temperature of dishes. Eliminate foreign objects, sundries and spoiled dishes.

4. Communication and coordination between the front office and the back kitchen: strengthen the correct handling of the feedback information from guests every day, and attach importance to and continuously improve the quality of dishes with a good attitude and an open mind. Strictly control the speed and order of serving. Communicate with daily push and special introduction, and strengthen communication with daily meal label arrangement and packaging.

5. Energy-saving: strictly and reasonably use water and electricity every day, and regularly send people to switch on and off various switching devices on time.

6. Safe use of facilities and equipment: strengthen communication with the engineering team and regularly maintain and repair facilities and equipment. Use operating facilities and equipment correctly and safely, and make a comprehensive inspection before coming off work, so as to be foolproof.

7, cost control: rational use of raw materials, make the best use of, good inspection. Strictly prevent spoiled food from flowing into our store and coordinate the use of raw materials by various departments.

8. Off-season marketing plan: For catering and entertainment enterprises, there are ups and downs. In addition, the renovation of our store in March will strengthen the quality of business meals, make innovations, attract employees in our building, and strive for a new year's business meals. After the transformation, the dishes of Le Shi were updated, and the quality of the dishes was strengthened, and the gross rate was by going up one flight of stairs.

9. As always, doing a good job in the "six routine methods" and hygiene work in the kitchen has always been one of the key points of the kitchen, and the kitchen staff has been persistently implementing it.

10, reasonable arrangement of personnel, comprehensive utilization of labor force, in today's increasingly fierce competition, personnel shortage. According to the existing staff in the kitchen, arrange reasonably and adjust the staff's work content in time to improve work efficiency.

In a word, all this is inseparable from the joint efforts of all kitchen staff and the support and cooperation of leaders. Finally, I sum up my personal mentality in one sentence. I will do this job well, do this job well, and get to know my beautiful friends with a normal heart.

Make a self-summary of the kitchen.

Everybody Qi Xin works together and works hard. While completing the plan, they also created a series of surprises, but there are still shortcomings that we need to sum up and make up.

A, _ _ year work summary:

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 re-evaluation and self-inspection, it was praised by the hotel leaders, and 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 we should think more about our shortcomings. In today's fierce competition, how to create more achievements tomorrow requires our joint efforts. In the new year, we will face difficulties, challenge the future and create a better tomorrow.