Time flies, and unconsciously ushered in a new year. In the coming year of 20021,with the care and help of company leaders and colleagues, we have successfully completed the corresponding work. Now we should make a summary of the work in 20021year. Next, I will bring you a summary of the chef's annual work in 20021year, hoping to help you!

202 1 chef's annual work summary 1 leaders,

Hello everyone! With the celebration of Christmas and the smell of New Year's Day, the bell of _ _ is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back on _ _, with the guidance of leaders and the support of colleagues, as a chef, I always insist on setting an example, setting high standards and strict requirements, uniting and leading canteen staff to provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the canteen, we are conscientious. The specific work in the past year is summarized as follows:

1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. For example, according to the consumer psychology of customers, we introduce some green food and wild food; According to the characteristics of seasonal raw material supply, we provide some special dishes. Wait a minute.

Second, management: people-oriented, I combine the actual situation of employees to strengthen quality education, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by kitchen rules and regulations; Some employees even began to ponder new recipes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality: the quality of dishes is the core competitiveness of the survival and development of canteens. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.

Fourth, hygiene: strictly implement, conscientiously do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, so as to maximize the benefits.

To sum up, in this year, through the team's Qi Xin cooperation, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. For example, due to the impact of influenza A1N1and the financial crisis, the taste and grade of consumers' meals have declined, which has affected our annual income to some extent. However, in the face of force majeure, we need to develop more affordable food to attract customers and maximize annual income, so as to achieve a good effect of turning crisis into opportunity. From this incident, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.

When 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 _ _ _, and at the same time improve our working ideas, inspect new dishes, speed up the innovation of dishes, and strive to create better economic and social benefits in _ _ _.

The Shanghai World Expo will bring us another development opportunity. At the same time, the increasing number of restaurants and restaurants around also makes the competition of catering industry in _ _ more intense. But I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards fruitful _ _!

My report is over, thank you!

202 1 Chef's Annual Work Summary 2 The busy semester is coming to an end. As a kitchen worker, in order to improve the quality of my work, I hereby summarize this work as follows:

First, do things seriously and be honest.

Kitchen work seems to be a simple job, especially for a handyman like me. I don't think so about what seems like washing and cutting, because everything in the kitchen, whether it's a chef or a handyman, is related to the safety and health of the children in the whole park. Although it is small, it has a great relationship, so I am very devoted to work every day. No matter how cold it is at the beginning of the semester and how hot it is at the end of the semester, I always consciously overcome the difficulties, do my job conscientiously in strict accordance with the kindergarten kitchen work regulations, and never despise these washing things. Perhaps, in some people's eyes, my work is insignificant, but I think, since the kindergarten leaders believe me and give me this job opportunity, I will be worthy of the kindergarten, the parents and the children, be an honest and trustworthy person, do my job well, satisfy the parents and reassure the leaders!

Second, be diligent, regardless of gains and losses.

As we all know, kitchen work is not like being a teacher, which requires high academic qualifications, eloquence and professional skills. Kitchen work is mainly meticulous and earnest. I think we should be willing to make efforts and have dedication. I think, although my education level is not high, I still have some strength. Therefore, at work, I never pick and choose. I not only obey the arrangement of the team leader, but also take the initiative to solve problems for the team leader. When I am with my colleagues, I always leave the heavy work to myself and the convenience to others as much as possible. This issue was delayed for a week because of illness. I'm afraid of causing trouble to everyone. When my condition improved, I returned to work regardless of my health and devoted myself to my work. I often feel that human strength is not lost like other things. As long as they work hard, they will be exhausted. Therefore, no matter who needs help in kindergarten, as long as I can do it, I will not refuse. I think kindergarten is my business, no matter who does it, it is for the collective.

Third, find the trick of clever efforts.

I have worked in a kindergarten for several years. Although my work is hard, it is not without rules to follow. I often think about how to do less repetitive links and how to do more things quickly and well, which not only saves time and improves efficiency, but also ensures the quality of work. I think, as long as you are willing to use your brains and find tips, you will certainly be able to do your work well and have fun. Now, my job is getting easier and easier, and I like it more and more.

At the end of the semester, I can finish the task smoothly. Thanks to the concern of the leaders and the help of my colleagues, I will work harder in the future to repay everyone's concern for me!

202 1 Chef's Annual Work Summary 3 We have gone through 20__ years of hard work. Through our continuous exploration, progress, innovation and development, in the past year, in the face of market competition and pressure, we have been in the same boat, always adhering to the core value concept of respecting guests and treating guests sincerely, aiming at striving for first-class, and winning wide acclaim with good reputation and quality service.

The new year has come again. Looking back on the past year, I feel a lot. As a team leader, I have always been strict with myself, consciously obeying the arrangement of the leader, insisting on putting the overall situation first, and with the support of the leader, I successfully ended my work for one year. In order to better complete my work in the new year, I summarized the work of the previous year.

At work, I am the head of the cold dish group on the sixth floor. I cook in strict accordance with the canteen hygiene system, and earnestly implement the "May 4th" hygiene system. In the case of setting an example, lead the whole group to strictly enforce the food hygiene law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners.

The storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice.

Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room.

In the past year, I worked hard to learn cultural, professional and technical knowledge. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.

While strictly demanding myself, I also fulfilled the duties of a team leader, often organizing team members to learn cooking techniques, ensuring the quality of each process and implementing the whole process quality management. Check the food hygiene, urge the staff of this group to earnestly implement their post responsibilities, clean the whole contract hygiene area, cover cooked food, prevent flies and rats, and organize the finishing work before and after meals. Arrange the work of the class reasonably, strictly control the quality, color, fragrance and shape of the main and non-staple foods, point out that they do not meet the requirements, correct them in time, communicate with the team members frequently in life, master the thoughts and work of the class, set an example, lead the class to do a good job in the class, and ask for instructions and report in time when encountering difficulties or other circumstances.

In my work, I am diligent and conscientious, hard-working and actively performing my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders. The hotel will carry forward the past and make persistent efforts. Under the correct leadership of the Group, we will adhere to the development strategy, constantly improve ourselves, strive to complete the tasks of the Group, meet new challenges with confidence, achieve new goals, and make Jinyunlou Hotel bigger and stronger! Believe no, only better.

202 1 chef's annual work summary 4 time flies, and the year of _ _ will soon pass. Looking back on the past year, I am filled with emotion-this is the eighth time I have written an annual work summary for this position. This year, the price of the whole Beijing market has risen rapidly, and the personnel cost is also rising. Thanks to the group's strong management training and everyone's concerted efforts in Qi Xin, the work in the same period has been improved compared with _ _ _. The main work is summarized as follows:

First, the kitchen operation

Time, total flow, total cost, percentage of vegetables, percentage of fish and percentage of meat.

Fenbi seasonings

Salad oil percentage

Other percentages (eggs, staple food, etc.). ) comprehensive gross profit margin

_ _ year

_ _ year

Second, the business situation of this department

Comprehensive percentage of pasta to boiled fish for cold dishes, hot dishes and special dishes in department time.

_ _ year

_ _ year

Third, the kitchen management

1 and _ _ year kitchen personnel adjustment. Once, the deputy chefs of Zhongguancun Store and Yuanmingyuan Store were exchanged, and the other time, in August, preparations were made for Xierqi Store. The personnel were completely adjusted, and the old ones brought the new ones. The director of Yuanmingyuan Store was transferred to Xi 'erqi, and a new director was added. The directors of other departments were brought to Beijing in _ _ _.

2. At the beginning of the year, the kitchen made a set of self-inspection work signature process for each department, which made all the original preparations incomplete and improved the kitchen obviously.

3. In March of _ _ _, a store was under construction, and everyone ate fish and delivered fish by direct selling, so that the boiled fish in the store reached 300,000 yuan in January on the original basis. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

The kitchen is managed by one-minute positioning method this year, and the kitchen refrigerator and all the goods are positioned. Wancheng Store and Madian Store have achieved good results under my influence.

5. Preparatory communication and comprehensive management training for the new opening of Shunyi Store. The kitchen actively participates in and studies the implementation, especially makes great efforts to manage the kitchen logistics. Staff quarters have been standardized and achieved good results. There is no one who does not praise the cleanliness of the kitchen and dormitory.

6. I studied various processes and passed three kitchen exams, two in-store organization and one group organization, which turned theory into practice.

7. Prices have gone up too much this year. For example, in the kitchen, the original 3 yuan/kg of dried peppers has risen to 10 yuan/kg, and peppers have also risen to 25 yuan/kg. After the focus of the kitchen was adjusted, the gross profit of boiled fish was not affected.

Fourth, the problems in the kitchen.

1. This year, due to the aging of equipment, cold storage, ventilation, maintenance and management costs are very high, indicating that our kitchen needs to strengthen work awareness.

2. How to do a good job in employees' ideological work needs to be summarized and studied.

Not enough has been done to strengthen the learning atmosphere in the kitchen.

4. Strengthening the kitchen to prevent the loss of Chinese workers is not perfect.

Five, _ _ years of thinking and work arrangements.

1. Prepare for next year's Olympic Games, rebuild, train and manage the team through study.

2. Effectively monitor and guide the kitchen and improve the execution in strict accordance with the standards.

3, through professional training and management, reasonable reserve chef technical force, reasonable introduction of novel dishes.

4. Safely maintain the kitchen environment, sanitation and equipment, and at the same time control costs and expenses.

5. Implement the monthly work plan and daily work log.

6, communication-manage yourself, manage good people, manage the team.

The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.

202 1 chef's annual work summary 5 1. In terms of food positioning, the development and planning of food are carried out according to the overall strategic planning of the hotel, and the product image is constantly improved and enhanced according to the restaurant's food management situation and market customer survey. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.

Second, in kitchen management, we should systematically integrate core competitiveness, improve management level by standardization, improve market competitiveness by modern information means, and guide kitchen management with efficiency as the goal.

Third, in terms of personnel, it is necessary to conduct professional skills assessment, eliminate the fittest, and adopt the method of "please come in and go out" and regular training to improve the professional skills and professional quality of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

Fourth, in the production of dishes, the four-level control system and the negative control system are adopted, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return the goods if they have problems. Otherwise, everyone should bear the corresponding responsibility.

Five, in the 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 give benefits to customers.

Six, in terms of food hygiene and safety, fire safety, strict implementation of the "Food Sanitation Law". Do a good job in kitchen hygiene and safety. Strictly implement the standard operating procedures, put an end to all kinds of accidents, achieve safety in production, and sound the alarm bell.