Model essay on personal development plan of hotel chef

Chef is a very important position. What are the chef's personal distribution plans? The following is a model essay on personal development planning of hotel chefs compiled by me for your reference only. Welcome to reading.

Personal Development Plan of Hotel Chef I. Responsibilities and Authority

1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.

2. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.

3. Be responsible for the supervision, inspection and communication of the whole restaurant during business hours.

4, responsible for the implementation of the front office staff business training plan, responsible for the assessment and evaluation of subordinate employees.

5. Properly handle all kinds of problems and complaints of guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

6, check the checkout process, guide employees to correct checkout for the guests.

7. Supervise the waiter to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and supplement the missing items in time.

8. Supervise the staff to abide by the rules and regulations and safety regulations of the hotel to ensure a clean, beautiful and comfortable dining environment.

9. Complete other tasks assigned by the manager.

Second, qualifications.

1, love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

2, familiar with restaurant management and service knowledge, with skilled service skills.

3. Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with customers.

4. Be familiar with the service process of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various banquets, cocktail parties, buffets, tea parties and exhibitions.

5. Be familiar with and master the varieties and prices of dishes in this restaurant; Familiar with and master the varieties, producing areas, degrees, characteristics and selling prices of China wines, western wines and beverages, and have strong selling skills.

6. Strong organizational skills, able to lead subordinates to do a good job in reception service and provide satisfactory and pleasant services for guests.

7. Graduated from Tourism College or equivalent, with more than three years working experience in catering service (more than two years in western food service).

8. Good health, high spirits, dignified appearance and generous temperament.

Third, the work content

1, pay attention to register the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge the unqualified employees to correct them.

2. Preparation before meals:

(1) Understand the order of the guests on that day, and understand the living habits and requirements of the guests.

(2) Assign the work of subordinates according to the tasks and requirements of the day.

(3) Call all subordinates before meals to explain the ordering situation, guest requirements and special precautions of the day.

(4) Check whether the staff's pre-meal preparation work is completed; Whether condiments and ingredients are ready; Whether the layout of the restaurant is unified, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible.

3. Work during meals:

(1) During the meal, the head waiter should stand in a certain position, observe carefully and direct the front desk clerk to serve the guests.

(2) For important banquets and guests, the foreman should personally receive and serve them.

(3) Conflicts between guests and between guests and the attendant at the reception desk should be mediated and properly handled, but they are not allowed to intervene in contradictions and quarrels between guests. If they can't handle it themselves, they should report to the manager in time.

(4) After the guest has finished eating, it is necessary to urge the front desk attendant to summarize the bill and give it to the guest for settlement, so as to avoid missing the bill.

(5) When dining, pay attention to the assessment of subordinates, record the quality of service and efficiency, and give rewards or criticisms after meals.

4. Work after closing:

(1) Tableware reception: After the reception, urge the waiter at the reception desk to quickly clean the tableware on the dining table according to the reception procedures and standards, and concentrate it in the preparation room and send it to the dishwashing room for cleaning and disinfection.

(2) Set the table: put away the tableware, spread a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to a good state.

(3) Cleaning the canteen: After doing the above work, do a good job in the hygiene of the canteen and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

(5) Record the work of the day, the feedback of the guests, the problems in the banquet, the important banquet and the guests' meals, the guests' complaints, etc. And report the day's work to the manager.

Fourth, power.

1. has the right to assign the work of its employees.

2. Have the right to suggest rewards and punishments, promotion or job change for employees within the jurisdiction.

Hotel Chef's Personal Development Plan II At present, the hotel is implementing plan management, requiring all departments to submit a departmental work plan for the next month at the end of each month and a report on the implementation of the plan at the beginning of next month. Since the implementation of this measure, it has achieved good results and mobilized the attitude and enthusiasm of all departments in management.

First, the concept of planning.

Planning is the first step of hotel workflow. Planning refers to the process of pre-arranging and arranging the work to be carried out in a specific period. Everything is established in advance, and it is abolished if it is not foreseen. Everything, big or small, must be arranged in advance. If it is estimated that something may change suddenly, there should also be prior analysis and judgment and emergency preparation. Of course, there are plans for major events, and such plans are often written; Some small things may not be expressed in words, but maybe they are enough to exist in the minds of hotel managers. But in any case, planning is an essential step in the hotel workflow.

Hotel planning means that hotel managers plan in advance what to do, how to do it and who will do it. Specifically, hotel planning should consider three important issues. First of all, what are we going to do and for whom? Second, what do we want to achieve? The third is to achieve the set goals. How do we manage the activities of the organization? The answers to these questions will determine the policy of all future activities of the hotel. Therefore, it is the first and most important job for hotel managers to make all kinds of plans for hotels. Planning can comprehensively and reasonably arrange other work. It should be said that there is no management without planning.

The hotel plan has the following benefits:

The plan will force managers to think comprehensively and help them choose more effective management schemes. The plan also provides a standard and basis for guiding and evaluating subordinates' working conditions and hotel management performance. In fact, not making plans means choosing chaos, and not implementing plan management means implementing crisis management.

Second, the characteristics of planning

Hotel plans are formulated and implemented by hotel managers at all levels. Therefore, we can analyze and grasp the types and characteristics of different hotel planning from the perspective of different hotel management.

1, upper management

That is, the president of the hotel group and the general manager of the hotel make a comprehensive and long-term plan for the hotel development. Because the external environment involved, including legal changes, social trends, government policies, economic development, international relations and the number and characteristics of tourists' needs, is unpredictable, such strategic planning is uncertain and needs constant adjustment.

2. Middle managers

In other words, the department manager should formulate the business action plan of his department under the guidance of the overall objectives and policies of the hotel provided by the superior management. The middle-level plan is mainly related to internal affairs, so the uncertainty of the plan is greatly reduced. This kind of plan is also long-term and creative in nature. Middle managers should make work plans for their departments for at least one month.

3. Low-level managers

That is, the supervisor has to make a plan. Their planning cycle is shorter, and the content is more professional and specific. The plan at this level is often the operation plan under the given customer or task, including the working time arrangement of employees, the division of labor and the work requirements of employees. Low-level managers should make plans for at least one week.

Third, the requirements of the plan

A good hotel plan should include six aspects: objectives, measures, implementation time, responsible person, budget and evaluation control.

To do a good job in hotel planning, we need to pay attention to the following aspects:

First, the plan must be written down. This will make people think more carefully when making plans, and remind managers to work hard at all times, which is convenient for communication among all employees and can be used as a standard for work inspection.

Second, the plan should be understood and accepted. Let everyone know, because the plan is everyone's action goal and plan.

Third, the planning objectives should be feasible, so as to have an incentive effect; But also challenging, which can only be achieved through continuous efforts. This will be beneficial.

The personal development plan of the hotel chef has passed three 20xx years. Looking back on the work plan before the year and all the busy things in this year, the kitchen staff have made painstaking efforts. Qi, Xin and Qi Xin have made concerted efforts and created a series of surprises at the same time, but there are still some shortcomings that we need to sum up and make up. Busy and full 20xx years have passed, and it is a challenging 20xx year to meet us. Looking forward to the new year, I will work hard from the following points:

1. Strengthen the internal training of the kitchen: According to the work summary of last year, when the decoration work of our store is not busy in March, we should pay strict attention to the new employees' work service consciousness for employees with poor work ability and work consciousness. Strengthen job skills training and improve employees' comprehensive ability.

2, product innovation: first of all, we must have a good attitude of being open-minded and eager to learn, go out to learn more, ask more and learn more. Keep abreast of local and foreign market trends, strengthen communication with procurement, and try to innovate the market and raw materials. Strengthen the communication between chefs, learn from each other's strengths and constantly enrich themselves.

3. Quality of dishes: strictly control the quality and quality of raw materials. Pay attention to the safe use of food, carefully study the color, aroma, taste and shape, so that every dish on the guest's table is perfect. Strictly control the collocation, weight and temperature of dishes. Eliminate foreign objects, sundries and spoiled dishes.

4. Communication and coordination between the front office and the back kitchen: strengthen the correct handling of the feedback information from guests every day, and attach importance to and continuously improve the quality of dishes with a good attitude and an open mind. Strictly control the speed and order of serving. Communicate with daily push and special introduction, and strengthen communication with daily meal label arrangement and packaging.

5. Energy-saving: strictly and reasonably use water and electricity every day, and regularly send people to switch on and off various switching devices on time.

6. Safe use of facilities and equipment: strengthen communication with the engineering team and regularly maintain and repair facilities and equipment. Use operating facilities and equipment correctly and safely, and make a comprehensive inspection before coming off work, so as to be foolproof.

7, cost control: rational use of raw materials, make the best use of, good inspection. Strictly prevent spoiled food from flowing into our store and coordinate the use of raw materials by various departments.

8. Off-season marketing plan: For catering and entertainment enterprises, there are ups and downs. In addition, the renovation of our store in March will strengthen the quality of business meals, make innovations, attract employees in our building, and strive for a new year's business meals. After the transformation, the dishes of Le Shi were updated, and the quality of the dishes was strengthened, and the gross rate was by going up one flight of stairs.

9. As always, doing a good job in the "six routine methods" and hygiene work in the kitchen has always been one of the key points of the kitchen, and the kitchen staff has been persistently implementing it.

10, reasonable arrangement of personnel, comprehensive utilization of labor force, in today's increasingly fierce competition, personnel shortage. According to the existing staff in the kitchen, arrange reasonably and adjust the staff's work content in time to improve work efficiency.

In a word, all this is inseparable from the joint efforts of all kitchen staff and the support and cooperation of leaders. Finally, I sum up my personal mentality in one sentence. I will do this job well, do this job well, and get to know my beautiful friends with a normal heart.