一个厨师长的工作总结.doc

一个厨师长的工作总结一个厨师长的工作总结一个厨师长的工作总结Daysisfleet,beforeyoucansayJackRobinsonhadgone2022.Thediningroomregardsaserviceasthewindow,themealthatshouldarrangeemployeeofgoodunitinteriorisfed,althoughbethethingofa of itisdifficulttocaterforalltastes,butactonfromwholesome,nutrition,sciencematcheattobejumping-offplace,forthehealthofemployee,changeaccordingtoseasontogetherwithtravelleader,belowthepremisethatallowsinthemarket,arrangethenutrienteatcookbookthatsuitsemployeetasteasfaraspossible.Letemployeeeatsanitation,nutrition,eatahealth.Nowoneselfspecificworkcircumstancereportsasfollows:One,managementrespect:ThedrawonthewisdomofthemassesbelowtheguidancethatIleadineverybody,makesoundermanagementplan.Belike:Manageaccordingtodisappeargivealotofcareoftheclient,werolloutfoodofafewgreenandferalfood;Thebasisisseasonalrawmaterialsuppliesacharacteristic,werolloutdishofafewspecialoffer.Etc.Thisyeardiningroomismainwithtastedelicate,tastilyvegetableoffarmhousecole,greenisgivenpriorityto,itiswithhigh-gradedishcomplementary,althoughmanageincometogoup,donothaveverybigbreakthrough,butletemployeetaketheheartthatgetasurname,thefirstjumping-offplacethatbeateaseismyjob.2,runaside:Itiswiththepersonthis,Ijoinstaffactualconditionstrengthensqualityeducation,thekitchenthathashavingspecificaimtoemployeeeverydayartgroom,andoftenincentivethecareerthattheyregardtheworkishim.Thecoursetrieshard,theprogramthatemployeewholequalityisabletoincrease,ifpayattentiontoappearance,abidebykitchenregulationssystemtowait;Someemployeestillbeginhimtoconsidernewcookbookeven.Now,wehadformedthegroupofaharmony,efficient,innovation.3,qualityrespect:Growaschef,Ifathertoclosequality.Wemadesendmakingsstandardandsheetoftheprogramthatmaketoeverydish,whenmakingfoodcarryoutstrictlyaccordingtothestandard,ensurethecolorofeverydish,sweet,flavourisstable;Indishmanufactureguardapasson,use4toguardapassmake,closetobemadeinthenegative,matchdishcheftoguardapassnamely,furnacestagechefguardsapass,thememberthatsenddishguardsapass,theclerkguardsapass,closediscoverytohaveaproblem,havethepowerofgoback.Westilllistentotheopinionofeachrespectandfeedbackseriously,sumupeverysunrisetotasteaproblem,improveinadequacyintime;Weoftenstillupdatecookbook,think,thinkway,changepattern,ensurerepastworkeroftencansavornewtaste.4,wholesomerespect:Carryoutstrictly“lawoffoodsanitationsafety“,catchsafetyofgoodfoodsanitationtoworkseriously,eachlinkthatgoodfoodmachines.Pressaregulation,everyemployeemustbeinchargeoftorespectivewholesomearea,inthemeantime,havecasualinspectionbyme;Next,formularyprovisionrawmaterialmustbeclassifieddeposit,centmanagessomewhereelse,kitchenwarealsomustbedepositedinfixedposition;Additional,kitchen,lasttherawmaterialsuchasark,refrigerantboxdepositsthegroundtoalsoundertakeperiodictemperatureandhumidityaremeasured.Weusethepowerthateverythingcanuse,ensurefoodsanitationissafe,carryoutnormativeoperatingsequencestrictly,preventthehappeningofofallkindsaccident,accomplishsafeproduction,alarmbellislongcry!5,costrespect:Belowthecircumstancethatassuresdishquality,reducecost,allowbenefitworker,itisawhenwegoaftermaingoalfrombeginningtoend.Growaschef,Ialsosumupanafewnewmethodsthatreducecost.Belike:Masterinventorystate,carryoutprincipleof of first-infirst-outstoutly,selltherawmaterialwithlongertimeofgoodsinstockassoonaspossiblegoout;Developmentistastedwithoutcostdish,themakeitofoddrawmaterialentreeholdstypedishinthepalmtotaste,inordertoreducecost;ChefknowswhatheusestheunitFM2022|PES2022|FIFApriceofrawmaterial,dailyestimationplaceusesthevalueofrawmaterial,fulfilcostcontroltobodyofdiningroomemployeeso,makeallkitchenstaffcarescost,achievebeneficialresulttherebythebiggestchange.6,fixedpositionistastedtogoupindish,thestrategyofwholeofaccordingtoConstructionBankplanstodevelopprogramdishtotaste,accordingtorestaurantcoursethedotmanagesthemarketresearchofstateandrepastworker,willbeimprovedceaselesslyandpromoteaproductimage.Theroundexperiencethataccordingtocomingthediningroomconsumesisdiscussed,camelooseat0oclockguest,thebanquetisrecieved,3chunkconsumethedemandofthegroup,willaboundaproductceaselessly,theproductinnovationdishthatcanformagroupofcolorsthathavespecificaimwhatmaketochangegraduallyistasted.The2022effectsthatsufferarmoursheddingandfinancialcrisis,ofconsumerrepastsavourdropwithclass,thismakesyearofourincomegettheinfluenceofcertainlevel.Butfaceforcemajeure,weneedtodevelopmorecheapandfinecatetosolicitaclient,theadditionoftheoldestrateyearincome,achievetherebyturndangeristhefavorableresultofmachine.Fromthisincident,Ialsofeelthechallengesexthatmybearworksandinnovationsex.Henceforth,thegroupthatIcanleadmecertainlyacceptsachallengeceaselessly,bebraveintoinnovate,thecookedfoodwithfanciercooking.Lookinto2022,growasachef,belowtheguidancethatmygeneraleverybodyleads,belowthesupportofextensivestaff,holdtosetoneselfanexampletoothersfrombeginningtoend,highlevel,strictrequirement,uniteandleademployeeofvastmesshall,providefancycookedfoodandexcellentservicefortheclient;Toachieveinterestofdiningroomeconomyandsocialbeneficialresult,conscientious,cautiousandconscientious.FM2022|PES2022|FIFA扩展阅读：厨师长个人工作总结民以食为天食以安为先山西鑫飞能源投资集团有限公司安全技术培训中心时光飞逝，担任事务长一职以来，在忙碌中不知不觉半年多时间已经过去了。回首过去的半年，感谢各位领导对我工作的指导和帮助，感谢广大同事对我工作的一贯支持。我一定会在今后的工作中坚持以身作则，严格要求自己，做好本职工作，提高管理服务水平。为了更好的完成今后的工作，我对试用期间的工作进行了总结。一、自觉学习党的精神，用先进政治思想武装头脑。半年多来，我始终坚持学习马克思列宁主义，参加了7月份县委组织的入党积极分子培训班，通过培训使我受益匪浅，懂得如何运用辩证唯物主义与历史唯物主义去分析和观察事物，明辨是非，坚持真理。坚持正确的世界观、人生观、价值观，用正确的世界观、人生观、价值观指导自己的学习、工作和生活实践，在思想上积极构筑起一条坚固防线。我热爱祖国，拥护党的路线，忠诚于企业的发展。虽然自己只是一名普通的事务长，但工作积极主动，勤奋努力，不畏艰难，尽职尽责，力争在平凡的工作岗位上做出力所能及的贡献。二、加强指导教育，提升员工素质。严格贯彻落实公司的各项规章制度，在每日晨会上除部署当天的工作外，形成一种了解学习公司各种方针政策的氛围，旨在使大家在潜移默化中养成遵守制度的良好习惯；结合员工实际情况，加强对其进行有针对性的厨艺培训，并经常激励他们把工作看作是自己的事业。经过我的努力和大家的积极配合，厨房员工整体素质得以提高，遵守公司及厨房的规章制度、保持良好的个人卫生和仪表、钻研烹饪技术成了厨房员工的一种自觉行为，一支“团结、高效、和谐、创新”的队伍基本成形。三、积极响应公司内控体系建设，加强日常管理，杜绝无需浪费。培训中心除负责所属各矿相关培训学员就餐外，还承担文印科、网络公司、机械部、中心住宿人员、相关领导及董事长的对外接待工作。随着人员的增多，每日各项消耗也在逐步增大，如何在保证菜肴卫生可口的情况下控制成本，始终是我们追求的一个重要目标。作为厨师长，我通过长期的实践摸索，总结出一些降低成本的方法。如：掌握库存状况，坚决执行“先进先出”原则，落实节约厨房用水、用电、用气的举措；严格落实精细化管理，合理分配各项任务，把成本控制落实到每个员工身上，使所有厨房员工都关心成本、控制成本，彻底杜绝无需浪费。四、加强卫生管理，落实消防要求。严格执行食品卫生法，遵守餐厅卫生制度，防止“病从口入”，防止食品污染和有害物质对就餐人员的危害，保障大家的身体健康。成品存放实行“四隔离”：生与熟隔离、成品与半成品隔离、食品与杂品药品隔离、食物与天然冰隔离；炊具用具实行“四过关”：一洗、二刷、三冲、四消毒；环境卫生采取“四定”办法：定人、定物、定时间、定质量；划片包干，责任到人。个人卫生做到勤洗手、剪指甲；勤洗澡、理发；勤换工作服。放置食品的橱柜、货架时刻保持清洁，无霉斑、鼠迹。每天定时冲洗操作间灶具和地面，认真擦拭餐厅地面和桌椅，严格保证操作间地面、门窗、以及周边环境卫生。通过大家的坚持和努力，在9月份全县食品卫生监督检查中，我们的工作得到了参检人员的肯定，餐饮服务食品安全等级被评为“优秀”。防火工作，历来也是厨房工作的重点之一。为落实消防要求，必须要求所有员工做到“人离火熄、电断、气关”；同时还不定期检查厨房的燃气管路，防止因泄露而引发火灾事故，经常检查各类电器的电源线，防止跑电漏电引发各类消防或电击安全事故。我们严格按照要求，确保食品卫生安全和消防安全，为公司安全经济运行提供应有的保障。回顾过去的半年，在大家的共同努力下，我们在厨房综合管理、员工素质、菜肴质量、卫生安全、成本控制等方面都取得一定成绩。但也存在一些不足：比如部分员工服务态度不够热情，厨房管理还没有形成系统等。所以在今后的工作中，还需进一步做好教育培训、质量卫生安全监控和成本控制。服从领导、团结员工、弥补不足，让集团公司培训中心的餐饮服务水平再上一个新的台阶。二0一三年十月第 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