廚師長(zhǎng)的年終總結(jié)報(bào)告
廚師長(zhǎng)的年終總結(jié)報(bào)告
Respectableeverybodyleads:Everybodyisgood!Thosewhoaccompanyingchristmasdayisfestivalthebreathwithnewyear’sday,theding201*isabouttoknocknoisy.Aboveall,IcongratulatebeforehandeverybodyHappyNewYear,workisgreat!Turnone’shead201*,belowtheguidancethatleadsineverybody,belowthesupportofextensivestaff,growasachef,Iholdtosetoneselfanexampletoothersfrombeginningtoend,highlevel,strictrequirement,uniteandleademployeeofvastmesshall,providedfancycookedfoodandexcellentservicefortheclient;Toachieveinterestofdiningroomeconomyandsocialbeneficialresult,conscientious,cautiousandconscientious.Thespecificworkthatcomestoayearnowsumsupasfollows:One,managementrespect:ThedrawonthewisdomofthemassesbelowtheguidancethatIleadineverybody,makesoundermanagementplan.Belike:Manageaccordingtodisappeargivealotofcareoftheclient,werolloutfoodofafewgreenandferalfood;Thebasisisseasonalrawmaterialsuppliesacharacteristic,werolloutdishofafewspecialoffer.Etc.2,runaside:Itiswiththepersonthis,Ijoinstaffactualconditionstrengthensqualityeducation,thekitchenthathashavingspecificaimtoemployeeeverydayartgroom,andoftenincentivethecareerthattheyregardtheworkishim.Thecoursetrieshard,employeewholequalityisabletorise,ifpayattentiontoappearance,abidebykitchenregulationssystemtowait;Someemployeestillbeginhimtoconsidernewcookbookeven.Now,wehadformedthegroupofaharmony,highgrade,efficient,innovation.3,qualityrespect:Dishqualityisthediningroomisabletolivethecorecompetitionabilityofdevelopment.Growaschef,Ifathertoclosequality.Wemadesendmakingsstandardandsheetoftheprogramthatmaketoeverydish,whenmakingfoodcarryoutstrictlyaccordingtothestandard,ensurethecolorofeverydish,sweet,flavourisstable;Westilllistentoantechamberemployeeopinionandguestfeedbackseriously,sumupeverysunrisetotasteaproblem,improveinadequacyintimeindailyregularmeeting;Weoftenstillupdatecookbook,think,thinkway,changepattern,ensurelaterguesteverytimeOKsavornewtaste.4,wholesomerespect:Carryoutstrictly“l(fā)awoffoodsanitationsafety“,catchsafetyofgoodfoodsanitationtoworkseriously,eachlinkthatgoodfoodmachines.Pressaregulation,everyemployeemustbeinchargeoftorespectivewholesomearea,inthemeantime,havecasualinspectionbyme;Next,formularyprovisionrawmaterialmustbeclassifieddeposit,centmanagessomewhereelse,kitchenwarealsomustbedepositedinfixedposition;Additional,kitchen,lasttherawmaterialsuchasark,refrigerantboxdepositsthegroundtoalsoundertakeperiodictemperatureandhumidityaremeasured.Weusethepowerthateverythingcanuse,ensurefoodsanitationissafe,preventclientbromatoxism,causeneedlessconsequence.5,costrespect:Belowthecircumstancethatassuresdishquality,reducecost,invitebenefitcustomer,itisawhenwegoaftermaingoalfrombeginningtoend.Growaschef,Ialsosumupanafewnewmethodsthatreducecost.Belike:Masterinventorystate,carryoutprincipleof”of“first-infirst-outstoutly,selltherawmaterialwithlongertimeofgoodsinstockassoonaspossiblegoout;Developmentistastedwithoutcostdish,themakeitofoddrawmaterialentreeholdstypedishinthepalmtotaste,inordertoreducecost;Stillleteveryemployeeknowwhatheusestheunitpriceofrawmaterial,dailyestimationplaceusesthevalueofrawmaterial,fulfilcostcontroltoeveryemployeebodyso,makeallkitchenstaffcarescost,achievebeneficialresulttherebythebiggestchange.Theplaceonputtogetherisnarrated,inthisyear,passthejointeffortsofthegroup,weobtainedremarkableresultinkitchenmanagementfield;Qualityofcontrolofqualityofinnovation,dish,cost,employeeistastedtocarryadvancedrespecttoobtainquitehighgradeindish.Ofcourse,westillFM201*|PES201*|FIFA
alsoareputininadequacy,forinstance,suffertheeffectofarmoursheddingandfinancialcrisis,ofconsumerrepastsavourdropwithclass,thismakesyearofourincomegettheinfluenceofcertainlevel.Butfaceforcemajeure,weneedtodevelopmorecheapandfinecatetosolicitaclient,theadditionoftheoldestrateyearincome,achievetherebyturndangeristhefavorableresultofmachine.Fromthisincident,Ialsofeelthechallengesexthatmybearworksandinnovationsex.Henceforth,thegroupthatIcanleadmecertainlyacceptsachallengeceaselessly,bebraveintoinnovate,thecookedfoodwithfanciercooking.DemitisoldduringseeingtheNewYearin,wewillgoupinthefoundation201*,continuetostrengthenmonitoringofsanitationofmanagement,qualityandcostcontrol,wanttoimproveoneselfworkingtrainofthoughtatthesametime,inspectnewcoursetotaste,acceleratetheinnovationofdish,seektheeconomicbenefitswithwascreatedbetter201*andsocialbenefitthereby.Shanghaiworldrichismetwillbringtousagaindevelopmentgoodluck.Meanwhile,ofcircumjacentwineshopandrestaurantgrowdayanddaytoalsomake201*thecompetitionofmealcourseofstudymoreturnwhite-hot.But,Ibelieve,belowtheguidanceineachleaderandcolleagueandhelp,ourgroupcanseizeopportunitycertainly,meetachallenge,201*whatmovetowardaresults!Myreportends,thankeverybody!
FM201*|PES201*|FIFA
擴(kuò)展閱讀:廚師長(zhǎng)的年終工作總結(jié)報(bào)告
西廚房年終總結(jié)
尊敬的王總、任總:
伴隨著圣誕節(jié)的喜慶和元旦的氣息,201*年的鐘聲又將敲響。首先,我祝你們新年快樂(lè)、身體健康,工作順利!回首201*年,我已不知不覺(jué)在東恒盛工作了半年多的時(shí)間,在你們的指導(dǎo)下,在各位同事的支持下,作為一名西廚廚師長(zhǎng),我有必要對(duì)我們西廚的工作做出總結(jié)和反省,對(duì)工作中出現(xiàn)的問(wèn)題作出正確分析和及時(shí)改正,同時(shí)也要對(duì)明年的工作有所展望和初步規(guī)劃。能在新的一年里做出更好的成績(jī),呈現(xiàn)在你們面前?偨Y(jié)如下:
一、經(jīng)營(yíng)方面:我在你們的指導(dǎo)下,改變了一些出品的要求、制定了一些較合理的出品經(jīng)營(yíng)計(jì)劃。
1、根據(jù)顧客的消費(fèi)心理,我們也增加了和經(jīng)常變換了一些檔口。2、根據(jù)季節(jié)性天氣和原料供應(yīng)的特點(diǎn),出品也隨之變化,等等。
二、管理方面:以人為本,我結(jié)合員工實(shí)際情況加強(qiáng)素質(zhì)教育,每天都對(duì)員工進(jìn)行有針對(duì)性的廚藝培訓(xùn)和講解,并經(jīng)常激勵(lì)他們把工作看作是自己的事業(yè)。經(jīng)過(guò)努力,員工整體素質(zhì)得以提高,如注重儀表、遵守廚房規(guī)章制度等。三、質(zhì)量方面:自助餐菜肴出品質(zhì)量是西餐廳得以生存發(fā)展的核心競(jìng)爭(zhēng)力。作為廚師長(zhǎng),我嚴(yán)把質(zhì)量關(guān)。做菜出品時(shí)嚴(yán)格按照標(biāo)準(zhǔn)執(zhí)行,確保每道菜的色、香、味穩(wěn)定;我們還認(rèn)真聽(tīng)取廳面員工意見(jiàn)及賓客反饋,總結(jié)每日出品問(wèn)題,及時(shí)改進(jìn)不足;
四、衛(wèi)生方面:嚴(yán)格執(zhí)行《食品衛(wèi)生安全法》,認(rèn)真抓好食品衛(wèi)生安全工作,把好食品加工的各個(gè)環(huán)節(jié)。按規(guī)定,每個(gè)員工都必須對(duì)各自的衛(wèi)生區(qū)負(fù)責(zé),同時(shí),由我進(jìn)行不定期檢查;其次,規(guī)定食品原料必須分類存放,分別處理,廚房用具也必須存放在固定位置;也認(rèn)真聽(tīng)取你們給我們的意見(jiàn)。我們利用一切可以利用的力量,確保食品質(zhì)量、衛(wèi)生安全,防止顧客投訴和食物中毒,造成不必要的后果。
五、成本方面:在保證菜肴質(zhì)量的情況下,降低成本,把浪費(fèi)減低到最小程度,讓利顧客,始終是我們追求的一個(gè)重要目標(biāo)。作為廚師長(zhǎng),我也總結(jié)出一些降低成本的新方法。
1、掌握庫(kù)存狀況,堅(jiān)決執(zhí)行“先進(jìn)先出”原則,把存貨時(shí)間較長(zhǎng)的原料盡快銷售出去。2、研制無(wú)成本菜品,把主菜的剩余邊角料做成托式菜品,以降低成本;如牛肉的邊角料,我們把它制成肉醬和咖喱牛肉等等。
3、還讓每位員工都知道自己所用原料的單價(jià),每日估算所用原料的價(jià)值,這樣就把成本控制落實(shí)到每個(gè)員工身上,使所有廚房員工都關(guān)心成本、了解成本控制。
當(dāng)然我們也有存在的不足之處,見(jiàn)以下幾個(gè)方面:1、對(duì)產(chǎn)品知識(shí)把握不足,準(zhǔn)備不夠充分。
2、對(duì)市場(chǎng)不夠敏感,造成客人對(duì)菜肴出品變換不及時(shí),品種結(jié)構(gòu)單一。3、員工對(duì)管理、衛(wèi)生、出品思想意識(shí)不強(qiáng)、執(zhí)行力度不夠,培訓(xùn)不到位。4、員工對(duì)能源設(shè)施、設(shè)備保養(yǎng)、損耗存在一定的不清楚,需加強(qiáng)培訓(xùn)。
以上所述,在這半年多的時(shí)間里,通過(guò)團(tuán)隊(duì)的共同努力,我們?cè)趶N房管理,在菜品創(chuàng)新、菜肴質(zhì)量、成本控制、廚房衛(wèi)生、員工素質(zhì)提高等方面都取得了一點(diǎn)點(diǎn)成績(jī)。當(dāng)然,我們也存在些不足,我也深感我肩負(fù)工作的挑戰(zhàn)性與創(chuàng)新性。今后,我一定會(huì)帶領(lǐng)我的團(tuán)隊(duì)不斷努力、勇于創(chuàng)新,做出更好的自助餐菜肴出品,讓我們的顧客滿意。
我們將在201*年的基礎(chǔ)上,繼續(xù)加強(qiáng)廚房管理、出品質(zhì)量、衛(wèi)生監(jiān)督和成本控制,同時(shí)要改進(jìn)自己的工作思路,借鑒好的思想和意見(jiàn),考察和學(xué)習(xí)其他酒店自助餐的菜品和擺放,加快菜肴的創(chuàng)新,從而尋求在201*年創(chuàng)造更好的經(jīng)濟(jì)效益和社會(huì)口碑。
此致!楊周福201*-12-
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