6 canteen kitchen annual summary report.

6 canteen kitchen annual summary report: cooperate with each other, work hard, bear hardships first, and work hard later. Care for each other and help each other warmly in life. In terms of service enthusiasm, we regard workers as our own children and set up a good image of foreign employees. The following is the annual summary report of the canteen kitchen for your reference. Welcome to reading.

Annual summary report of canteen kitchen-For a long time, canteen work has been based on the basic view that the quality of food hygiene is directly related to everyone's life safety and health, and efforts have been made to improve the physical quality of employees. According to the requirements of health work of the Municipal Health Supervision Bureau, we will conscientiously implement the Food Hygiene Law, further strictly standardize food hygiene management, maintain the work order and social stability of our factory from the perspective of workers' health and safety, solve the worries of bosses and workers, and let every worker have a healthy body. Specific work has been done in the following aspects.

First, establish the idea of serving the factory wholeheartedly, and improve the thinking of all employees who love their jobs, work hard and have love.

Have been working in the canteen in strict accordance with the working concept required by the scheme? Four hearts? Service means that employees work hard, workers eat happily and bosses rest assured. Work out a scientific diet recipe that workers like to eat. Through activities and study, canteen staff have formed a positive, serious and solid working attitude. They learn from each other in business and complement each other. Cooperate with each other in work, work hard, bear hardships first, and bear hardships later. Care for each other and help each other warmly in life. In terms of service enthusiasm, we regard workers as our own children and set up a good image of foreign employees.

Second, pay attention to diet, hygiene, fire control and personal safety, and strictly control the purchase of goods? Level five?

In order to ensure the life safety of workers, ensure the quality of food hygiene and put an end to all unsafe hidden dangers. We strictly abide by the food hygiene law, conscientiously implement the food hygiene and safety laws and regulations, formulate a series of safety plans, determine the responsibility book for food hygiene and safety with all employees, and set up a leading group for food hygiene and fire safety. Did we do it at work? Level five? Namely: strict purchase channels, goods warehousing acceptance, operating procedures, food hygiene and safety, food storage and custody. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. For example, in food procurement, we often go to market research and go to the delivery boss's booth to check and understand the quality of goods. The purchase system also implements a rotation system, so that everyone can participate and implement democratic management. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. Strictly register the manufacturer, production date, shelf life and qualified items, and strictly check every working procedure, every place and every tableware in use before using it.

In terms of price, we often conduct price surveys in the market, which avoids the repeated random quotation of the delivery boss and saves a lot of expenses for the school. In food storage, raw and cooked foods should be strictly separated and sealed with plastic wrap. Strictly grasp the weight, let the workers eat well, eat well, but not waste. In the disinfection of tableware, it is implemented to people, and it is checked and recorded every day. In order to prevent food poisoning, we should not only strengthen our own operation and inspection, but also prevent others from poisoning, check posts irregularly and strengthen safety precautions. Due to the implementation of the system, clear division of labor, in-place inspection, solid work and detailed records, it has been well received by superiors in many inspections. The canteen also regularly carries out safety inspections, actively eliminates hidden dangers of water, electricity and fire, lays anti-skid mats for workers in time when it rains, and pays attention to the custody of hot meals and soup. Therefore, there has been no hidden danger in canteen work, and the production order of the factory is stable.

Three, actively assist all departments to complete the work, to provide logistical support for education and teaching.

In order to maintain normal production, the canteen not only does its own work well, but also actively assists the school to do some other work. In prevention? Flu? When you are sick, the canteen takes the initiative to prevent workers? Flu? Medicine, adjusted from food, thus enhancing the physical fitness of workers, enhancing immunity, and effectively controlling the infection and spread of diseases. Usually, the higher authorities come to the school for inspection and visit, and the canteen will always prepare entertainment items for them to provide convenience. Sometimes it is difficult for lodging workers to wash water because of power failure. The canteen always takes the initiative to find a way to boil water for them without anyone's notice, in order to solve the urgent need, because we know the needs of the factory and the requirements of the boss, which is our unshirkable job.

Fourth, constantly improve the quality of diet, so that leaders can rest assured.

In order to truly solve the worries of workers and ensure that workers can eat with confidence, happiness and comfort, we organized all the staff to study and discuss the workers' dining recipes, and also innovated the recipes based on more than one year's practical experience and peacetime observation of workers' preferences, and made nutritional collocation for three meals, formulated scientific dining recipes, and accepted the supervision of society and bosses. In the production, we should work hard on the taste, color and shape of food to ensure that every meal is soft and hard, vegetarian and sweet, which not only improves. Try to increase the variety of breakfast, so that workers can choose meals. In order to ensure the physical development needs of the living and lodging staff and let the staff eat tricks, all the staff overcame many difficulties such as too many people and tight time, and turned small pots into big pots. The food hygiene in the canteen is good, and the leaders are satisfied with the work of the school canteen after watching the activities? Wait a minute. In order to publicize the canteen work, the canteen, like other departments, made exhibition boards, which were well received on the factory open day. In a word, our canteen can do the above because all employees can regard the factory as their home. On the one hand, they all cherish this hard-won job. On the other hand, they all have love. However, we still have some room for improvement. For example, it is necessary to further study and improve workers' dining recipes, do a good job in nutrition collocation, and introduce new dishes based on workers' work needs. At the same time, we should constantly improve our working methods, pay more attention to and care for workers, and pay attention to working methods and skills in selling rice services to make workers happy and satisfied. Go up a flight of stairs and let the canteen work.

Annual summary report of canteen kitchen II. The completion of the hotel chef's work a few years ago made me realize that there are many things worth improving in my career. If I don't pay careful attention, it's easy to ignore the defects and immerse myself in the achievements of the previous chef's work. In fact, if you think about it a little, you should understand that only a well-conceived chef work plan can improve the overall efficiency of the hotel compared with previous years.

It is necessary to strengthen the management of chefs in the catering department and do apprenticeship training. Perhaps it is because of my lack of management experience that it is difficult to effectively command other chefs in my daily work. In order to solve this problem, I should have in-depth communication with the directors of other departments and learn more management experience from them. Besides, I'm a good cook. I can naturally improve my ability because of the improvement of management level. In addition, the training of chef apprentices can be better completed with the assistance of the hotel personnel department. After all, the cultivation of apprentices can often play a very good role in the preparation of ingredients in the cooking process, but the initial apprenticeship training system should be more rigorous to enhance the overall cohesion and collective honor of the catering department.

The ingredients provided by the purchasing department should be strictly monitored to ensure the safety of hotel customers. Therefore, on the basis of completing the existing work, I will test the ingredients sent by the kitchen accordingly, especially whether the freshness and quality of the ingredients can meet the hotel standards. After all, for customers who come to the hotel for dinner, they should live up to their consumption through their own efforts. If customers are disgusted by the poor ingredients, it will undoubtedly have a serious impact on the image of the hotel. Therefore, for the chef's work next year, it is necessary to strengthen the detection of ingredients, properly manage the hoarding part, and establish a stricter system for the sanitary condition of the freezer, so as to be worthy of the hotel's training.

Even though the chefs in the catering department are doing well, they can't make a big breakthrough in publicity, or in the eyes of some customers, it's not cost-effective to spend money here because of the relatively high price of hotel dishes, so we should develop new dishes for this kind of problem next year and make some concessions on the price, mainly through the research and development of home-cooked dishes to gradually enhance the consumption potential of customers, so as to realize the improvement of hotel turnover. It's just that I'm not good at publicity and need to work with employees from other departments. Mainly hope to play the leading role of the chef and create a good image for the hotel.

In short, the chef's work next year should not be taken lightly to show his attention, especially for the tasks assigned by the leaders, to improve the overall ability of the food and beverage department. So after making a good plan, I will put more energy into the work of the chef and contribute to the improvement of hotel turnover.

The annual summary report of the canteen kitchen has passed so quickly. At the end of recent years, it has been three months since I took over the canteen in a blink of an eye. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If we leave what we eat, we can't survive. Therefore, as a unit canteen is also very important. As X, I should think more about the staff's diet and ensure the physical and mental health of every colleague. Now I summarize the canteen work during this period as follows.

First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every worker. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware in our canteen? One wash, two flushes and three disinfections? Work, work and desk should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

In August of the following year, I officially took over the canteen. First of all, the inventory handover of goods. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the status quo in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key. September was a busy month. The director of the reception center and his party studied and exchanged ideas. The center came to have dinner with the full-time polytechnic university and had more than ten meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees. Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter. At the same time, with the support of leaders, it took us a week to build the winter storage cellar, which ensured the storage of vegetables in winter storage.

Third, it is also important to control the purchase of food. More than forty people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. Is it strict for me to buy it myself? Quarantine certificate? 、? Food hygiene license? All foods are not purchased, and foods that have been stored for a long time and deteriorated are rejected, so as to prevent serious food poisoning and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In addition, I also have strict financial discipline. Every time you purchase, you always want to accept it. If you want to refuse it, you will refuse it, and you will pay it in time, which ensures that the funds are earmarked for special purposes and will not spend money indiscriminately. I will settle accounts every five days and submit expenses every ten days, so as to achieve low price and good quality on the principle of economy. Due to my limited level, I am not proficient in canteen management and have a lot of work to do. For example, it lost 505.8x in the first month and 76.2x in the second month. This also confirms my shortcomings in canteen management, and I will increase my management and quality learning in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food. In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes to the development of the cause silently.

Looking back on the 20x annual summary report of canteen kitchen, with the support of leaders and colleagues, as a chef, I always insist on setting an example, high standards, strict requirements and unity. Provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the hotel, we are diligent and conscientious. The specific work in the past year is summarized as follows:

First, the operation:

Under the guidance of the leader, I brainstormed and worked out a more 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 dishes with farmers' characteristics, as well as seasonal scented tea for guests.

Second, management:

People-oriented, combined with the actual situation of employees, I regularly give targeted cooking training to employees and often encourage them to do their jobs well. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd, observing kitchen rules and regulations, and constantly improving cooking skills. Some employees even began to try to make new dishes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality:

The quality of dishes is the core competitiveness of hotel catering. As a head waiter, I set an example to help chefs strictly control the quality of dishes. 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 restaurant staff and the feedback from the guests, summarized the problems existing in the dishes made at each meal, and analyzed the shortcomings of the kitchen to the staff in time at the daily regular meeting; We often add new dishes to ensure that repeat customers can taste new flavors every time.

Fourth, health:

Strictly implement health laws and regulations, do a good job in food hygiene and safety, and do a good job in all aspects of food processing. According to the regulations, every employee must be responsible for his own health area, and I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

Verb (short for verb) cost:

Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always our important goal. As a chef, I also summed up some new ways to reduce costs. Such as: grasp the inventory situation and resolutely implement it? First in first out? In principle, 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, thus achieving efficiency.

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. 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 year and welcome the new year, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20x years, 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 20x years.

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 20 times the harvest!

The annual summary report of the canteen kitchen flew for five hours, and these years are almost over, and another year has passed in a blink of an eye. Looking back on every day in the past, as a canteen worker, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:

I. Work attitude

Since the beginning of this year, we have taken serving all kinds of life in an all-round way as the annual goal, adhered to the people-oriented principle, cared about the lives of workers, and earnestly grasped the important link of doing good deeds and doing practical things for the broad masses of cadres and workers, so as to make the staff canteen truly a satisfactory place for cadres and workers. In particular, we can adhere to the practice of employees according to the actual situation of our unit? Life service is no small matter? 、? It is our duty to do all kinds of reception work and serve the employees? Education, etc. Make everyone realize the importance of doing their job well, so as to consciously devote themselves to various services. Since the beginning of this year, all employees in the canteen have been able to do their jobs wholeheartedly, which has been well received by leaders and employees.

Second, the quality of service.

The work of the canteen often deals with cadres and workers, involving some specific problems such as eating and drinking, which is considered by people. A thankless job. In this case, we don't regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since the beginning of this year, we have lived up to the expectations of leaders and cadres and workers. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing business model, changing service attitude and improving service quality. Always adhere to the people-oriented service concept and adopt various service methods to provide convenience for cadres and workers as much as possible.

Third, the kind of food.

In terms of dining, we should not stop at the general level of letting cadres and employees only eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of superior leaders. At present, the staff canteen provides three meals a day, with more than six kinds of staple food and more than four kinds of non-staple food. Each meal is served with two kinds of meat and two kinds of vegetables, and the soup is palatable. In order to do this work well, the management, service and cooks of the staff canteen are of one mind, and strive to provide satisfactory and high-quality services for cadres and workers wholeheartedly. The staff canteen has also developed weekly recipes and recipes, which are published for everyone's supervision.

Fourth, health status.

In a positive and responsible attitude, do a good job in food safety and hygiene. Life service is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers. Therefore, we must conscientiously implement the "Food Hygiene Law", take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results.

Verb (abbreviation of verb) personnel coordination

Coordination is an important work that runs through all aspects of work, and both affairs and services contain the content of work coordination. First of all, we should coordinate the relationship between the superior and the subordinate, respect the superior but not blindly follow, serve the superior without giving in and not violating the principle. We must be sincere and friendly, and we must not deceive our superiors and delude our subordinates, nor can we deceive our superiors and delude our subordinates. Secondly, we should coordinate internal and external relations, seek support and cooperation from the outside, and seek unity and progress from the inside. External coordination focuses on mutual cooperation, seeking common ground while reserving differences, avoiding conflicts and creating a good environment for law enforcement cooperation. Internal coordination is mainly to coordinate the relationship between leaders and cadres, cadres and cadres, oilfield companies and secondary units, and affiliated enterprises. On the basis of respecting the business authority, we should resolve the crux, narrow the contradiction, unite and cooperate, give full play to the overall efficiency and achieve the purpose of coordination. Third, coordination must pay attention to methods. We should seek truth from facts and proceed from reality. In order to prevent generalizations, trees can't see the forest. We should coordinate issues from the desire of unity and seek common ground while reserving differences. We must strictly observe justice, be impartial, and be sincere and fair. Don't look at and deal with coordination work from personal feelings or local interests.

The next work plan of intransitive verbs

First, we should further understand the importance and necessity of doing a good job in comprehensive life service. Strengthening life service is an important measure for our company to implement Scientific Outlook on Development, adhere to people-oriented, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. Caring for the life service of cadres and workers is actually a political issue and a mass viewpoint. Therefore, we should deepen and improve our ideological understanding, turn our ideological understanding into concrete actions, do everything possible to create good conditions, further run the canteen, facilitate the cadres and workers, and make our due contribution to the sustainable development of the company. Second, we must constantly strengthen management and do a good job in improving services. The next step is to focus on a center and highlight? Two? Policy, realize three changes and achieve four satisfaction rates. Focusing on one center is to closely focus on the company's work objectives, closely combine life service with the overall development of the company, stabilize people's hearts with high-quality services, win people's hearts with satisfactory services, and thus achieve the purpose of cohesion and promotion of development.

Highlights? Two? The policy is to strive to serve cadres and workers and do good deeds and practical things for them. Through our efforts, life service has truly become a bridge and link between company leaders and cadres and workers. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, take the satisfaction of cadres and workers as the standard to test our management work, and constantly push all the work to a higher level. Achieving four satisfaction rates means that through our efforts, the service satisfaction rate of the staff canteen has been greatly improved, and the social benefits and economic income of life service have been realized? Win-win? Actual effect. Of course, although some achievements have been made this year, there is still a certain distance from the requirements of superior leaders and the expectations of cadres and workers. Especially in the new situation of rapid development of the company, our work rhythm is not big enough. These all need to be continuously improved in the future. In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts, and gradually formed a team that is dedicated, pragmatic and dedicated, and dedicated to the cause development.

The annual summary report of canteen kitchen ended in 196 1 year with the rotation of the earth. This year, I received the training of the national four-level nutritionist, went to Shanghai and Beijing to communicate with nutritionists all over the country, and studied face-to-face with domestic scientists, and achieved substantial results. In the kitchen, learn the basic knowledge of cooking workflow and catering with the masters, and discuss the shortcomings in the work with colleagues.

In the past 20x years, I have actively communicated with others in my personal contacts, and I am willing to share my inner feelings and thoughts on a certain issue with others. In practice, I am familiar with every workflow and work details. The working speed has been obviously improved compared with the previous year. At the same time, it also brings some shortcomings in work, such as: lack of the same language in interpersonal relationships, lack of bright spots to attract others, attention to details in work, and further strengthening of coping ability. In practice, we need to take courage and courage to break through and stay at the original work level. Looking forward to 20x years, for individuals, the following measures are formulated to solve the shortcomings in this year's work.

Food and personal hygiene

Food safety is a topic of concern to Chinese people at present, and it is a chef's unshirkable responsibility to do a good job in food safety and hygiene. Within 20x years, food hygiene, tableware hygiene and food storage will be implemented according to certain work requirements. As for the sanitary contract area of the kitchen, I will take concrete measures to keep it clean and tidy.

In terms of personal hygiene, we will develop good living habits and cultivate our physical fitness. Qin Si? Shampoo, haircut, bath and manicure. On this basis, we should wash our hands and wash our clothes frequently. The positive interaction between personal hygiene and food hygiene is helpful to reduce the risk rate of food safety problems. Help to improve the image and quality of the department. It is helpful to promote the development of food safety in China in a scientific and healthy direction.

Practical operation work

The production of dishes is the most important thing in the actual operation, ensuring that the weight, quantity and quality of dishes are determined according to the work requirements, ensuring that the dishes are smooth and not chaotic, and the dishes are produced in the correct order. Ensure that there are not many seasonings, but a lot, so as to meet the needs of chefs. The picking time is controlled within a certain range and can be completed at one time. During the big order period, the delivery is more than usual, and in the off-season, the inventory should be kept in the usual state. While ensuring that small ingredients meet the needs of chefs, it is necessary to maintain the freshness of small ingredients.

Next year, I will go deep into the grassroots to learn some basic cooking techniques, integrate my usual learning ideas and knowledge, and share them with you.

interpersonal relationship

When I studied nutrition this year, I neglected the establishment of good interpersonal relationships. This is my regret in my work this year, and this regret was solved in 20x years.

In the process of side dishes, it is still necessary to avoid differences of opinion with the master. Then we should grasp a basic principle when dealing with problems: solve the problems first, then investigate the responsibility, don't care, don't complain, find the problems in time and deal with them in time? . In terms of interpersonal communication outside work, we should make a breakthrough on the original basis and actively establish a good interpersonal communication platform:

Achievement sharing: I am willing to share some common topics and some good ingredients with you. Actively communicate and discuss medical care.

Hobbies: I will cultivate the same hobbies as you, such as singing, traveling, shopping, dressing up and sports activities.

Outdoor activities: I will exchange dinner with you and invite my old colleagues to my hometown.

20x years is a year in which achievements and regrets coexist. I realized the first step of my ideal success: I was trained by my teachers and helped by my leaders. I will thank them with practical actions and solve my own problems with what I have learned? The problem of interpersonal relationship is a problem I left behind this year.

I believe that I am a year to show my talents in 20x years. After class, I will actively communicate with teachers and help them solve real problems. I believe I will perform better next year and make a major breakthrough on the original good foundation!

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