Kitchen staff standard personal work summary report Fan Wenxuan

A period of work ended inadvertently. After a period of accumulation and precipitation, we have made great progress and changes. It's time to do a good job summary. The following is the Selected Sample of Personal Work Summary Report of Chef Staff Standard Edition, which I compiled for you. I hope it will help you.

Selected works of personal work summary report of kitchen staff standard edition (1) 1. Establish a correct service concept;

In order to make the kitchen financial work better serve the teachers and students of our school, combined with the actual situation of our school canteen, let all teachers and students have a clean and comfortable working environment, ensure the smooth progress of the dining task and safeguard the honor of A-level canteen. Strengthen financial management, improve various financial systems, make financial work planned and arranged in a short time, and make financial work play a better role in a standardized and institutionalized environment. This financial work plan is specially formulated. According to the specific situation of our school, strictly enforce financial laws and regulations, strengthen financial management, implement physical control, be diligent and frugal, and use funds scientifically and rationally.

Second, do a good job in daily work:

Financial management strives to be scientific, standardized in accounting, rationalized in cost control, strengthened in supervision, meticulous in work, low-key in life and high-profile in work. Effectively reflect the role of financial management. Financial operation tends to be rational and healthy, which is more in line with the pace of the company's development.

Third, the guiding ideology:

Adhere to the party's principles and policies, abide by financial discipline and various rules and regulations, constantly improve various management systems according to the actual situation of the unit, strengthen financial management, strive to increase revenue and reduce expenditure, make limited funds really play a role, and provide financial and material support for statistical work.

Four, this semester focused on the following work:

1. Care for the school funds.

2. Ensure the normal payment of kitchen workers' wages.

3. Pursue financial discipline.

4. Effectively raise funds in an emergency.

Five, this semester did the following work:

1. On the first day of school, count the number of teachers and students dining and report to the kitchen staff.

2. Release the charging standard for breakfast and lunch in the first week, and do a good job in charging students for breakfast and lunch.

3. Make a good settlement every day.

4. Make a report every month.

5. Handle bank deposits and cash withdrawals.

6. Be responsible for the management of checks, drafts, invoices and receipts.

7. Make bank accounts and cash accounts, and be responsible for keeping the financial seal.

8. According to the requirements of the accounting system, the cash book and deposit journal should be carefully kept every day, and the accounts should be arranged in chronological order. Check the balance of cash and bank deposits every month, and carefully make the adjustment table of outstanding items according to the bank statement, so that the accounts are consistent and the accounts are consistent. Keeping the cash on hand as planned can ensure the daily expenses of the school, carefully examine the expenses incurred, regularly check the cash, check whether the accounts are in line with the facts, strictly control the reimbursement system and carefully examine them. All kinds of payment and settlement of the school ensure timely and accurate. Do a good job of binding financial vouchers every month, keep them properly and keep them confidential.

9. The purchased food must be accepted by someone, and the invoice can only be submitted to the accountant for reimbursement after it is qualified.

10, the purchase of kitchen materials (tableware, cookers) and other materials must be approved by the General Affairs Director before purchasing. The use of large sums of money must be approved by the principal.

But we are also soberly aware that the financial work of the canteen is a long-term and arduous task, and we can only be careful, careful and careful again and again; Be careful, be careful, be careful again, a little carelessness may cause irreparable losses and influences. We will further strengthen the system construction, improve the service level, enhance the sense of responsibility, and constantly sum up good methods.

The standard version of personal work summary report of kitchen staff (2) How time flies. A school year passed in an unknown place. As the most important thing in logistics, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave your food behind, it is impossible to survive, so it is also very important to be a school canteen. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. The canteen work in this period is summarized 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 teacher and student.

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 "one wash, two flushes and three disinfections" in the canteen of our school, so that the kitchen table can be cleaned as needed and the kitchen can 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.

Second, the inventory of goods should be handed over first.

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.

Third, it is also important to control the purchase of food.

More than 70 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of 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 I make a purchase, I always accept it if I want, refuse it if I want, and always arrive in time to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and keeping the principle of economy, so as to achieve good quality and low price.

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 willing to cooperate, and * * * silently contributes to the development of education.

Standard version of personal work summary report of kitchen staff (3) essay selection. By the end of X, my probation period in the kitchen of xxx Hotel has ended. Nevertheless, in fact, during my work, I have long forgotten that I am still a probationary employee. I am busy with my daily work and have a lot to learn. I just entered the kitchen at first, thinking that I could make some achievements soon on my own. But just doing odd jobs for a few months during the probation period made me realize the strength gap between myself and my predecessors.

Now, although the probation period has ended. But I will not be complacent. To this end, I hereby summarize the work of this X-month probation period as follows:

I. Work situation

After I came to the hotel, although I wanted to make some achievements in my first job, I didn't have enough experience and ability, so in the kitchen of xxx hotel, my first job was just the most basic handyman. But it didn't hit me. I have considered this result. Moreover, as a newcomer, I know very well that my ability is actually one-sided. If I want to do this job well, I should learn and experience more at work. Only in this way can we have the opportunity to improve ourselves more.

But in recent months, I have not only studied odd jobs. At work, the chef also pays great attention to my study. He often teaches me about the kitchen in his spare time, and occasionally asks me to cook a few dishes to see my level. With such a rare performance opportunity, I certainly won't relax. However, after the hard-made dishes were pointed out by the leaders, I felt my own shortcomings more deeply, but I didn't give up, actively absorbed these suggestions and tried to improve myself in my work.

Second, the feeling of work.

In this period of work, although most of the time I just do odd jobs, I feel the atmosphere of the kitchen more deeply by doing these simple but tedious things. From this angle, I can also see the whole kitchen more clearly. This allows me to finish my work in a more planned way in my future assistant work.

Although these three months are not long, they let me know all aspects of the hotel kitchen! This is something I didn't consider in the past. And this has further promoted my growth in my work.

Although the probation period is over now, I will still work hard in my own work silently and constantly strengthen my study! I believe that in the near future, I can also show my skills in the kitchen like other predecessors!

Selected works of personal work summary report of kitchen staff standard edition (4) 1. Do a good job in the quality of employees, abide by professional ethics, strictly observe labor discipline, clarify management regulations, formulate various management systems and production standards, and do a good job in organizing, directing, supervising and adjusting all links. Kitchen staff must organize high-tech requirements before taking up their posts, reward diligence and punish laziness, promote the progress of employees, hold meetings every day, sum up shortcomings and carry forward advantages.

Second, make the best use of everything. No matter what kind of dishes you manage, you should minimize the rejection rate and minimize the cost. The basic cost of raw materials determines the profit level, and the selection of materials reduces the cost and benefits consumers, so that customers can better accept it. For the variety of dishes, establish a standard book, clarify the variety, specification and quantity of raw materials, accurately calculate the cost, and all products are operated according to the specifications and standards, which not only controls the cost, but also ensures the products.

Third, enhance the management sovereignty with special dishes, constantly introduce our special dishes, stimulate customers' consumption, activate the hotel atmosphere, and take the consumption grade as the requirement.

Four, safety operation, all departments should grasp their own responsibility scope, food, economy, health, procurement, warehouse, kitchen must establish account books and running accounts, service, operation, cashier should also establish a good financial system, implement the contract responsibility system, regularly check the health and operation of all departments, and form a good working environment.

Five, our team is "people-oriented management, with morality as the core". They all know their goals, their duties, the significance of their work and their relationships, so as to actively and creatively complete their duties, thus gaining a firm foothold in the fierce competition and leading the catering trend.

Kitchen and classroom are two positions of kindergarten management. Whether the kitchen is well managed is directly related to the health of teachers and students, especially the healthy growth of children, and directly affects the social image of kindergartens. Therefore, it is necessary to further strengthen the quality of kitchen staff, improve service quality, improve management level and overall taste, and strive to make the kitchen a canteen where parents can rest assured and children can be happy.

Looking back on kitchen management, the following is a summary of all the work:

1, do a good job of sanitation and tableware cleaning and disinfection before school starts.

2, make the kitchen safety operation procedures.

3, fully mobilize the enthusiasm of the kitchen staff. Correctly handle the division of labor and cooperation among colleagues.

4. Cook according to the children's recipes every day, and pay attention to nutrition, color and fragrance.

5, the kitchen stove uses gas, which can standardize the operation and always pay attention to gas safety.

6, fixed-point procurement, strive to fresh, cheap, do not purchase rotten food raw materials.

7. Make sure to weigh the incoming goods every day.

8, to ensure the safety of meat, designated meat purchasing units, inspection certificate and quarantine certificate every day.

9. Do a good job in the daily distribution of children's breakfast, lunch and lunch.

10, do a good job of goods warehousing registration.

1 1, store, classify and put on the shelves.

12, make a good account.

13, strict canteen safety access system, put an end to irrelevant personnel to work in the kitchen.

14. Distribute meals according to the actual number of children every day.

15, provide working meals for faculty and staff on time.

16. Keep a sample record every day for 48 hours, with time and food name.

17, master simple self-rescue, self-protection and common sense of using fire extinguishers,

18, strengthen hygiene and disinfect tableware regularly.

19, take safety precautions to prevent man-made poisoning.

20, pay attention to store food, don't let food expire, raw and cooked points open.

2 1, vegetables should be soaked once, washed twice, cut three times and scalded four times.

22. Make a detailed list at the end of each month.

23. The warehouse should be kept clean, dry, mildew-proof, dust-proof and rat-proof.

24, do a good job of epidemic prevention station sampling for the second time every semester.

25. Do a good job in heatstroke prevention and cooling, and provide children with cold dishes regularly.

26. Save water, electricity and oil for kindergartens.

27. Check whether water, electricity, doors and windows are closed before coming off work.

In short, guided by the consciousness of being in place, managing well and serving first, the kitchen work in kindergartens will develop along a more perfect and standardized track.