Five summaries of catering staff's personal annual work

Summary is a kind of literature that comprehensively reviews and examines past social practice activities, which determines that summary has strong objective characteristics. So what else do you know about the personal annual work summary model of restaurant employees? The following are five short articles that I prepared for you to summarize the personal annual work of restaurant employees in 2020. Please refer to them.

Restaurant staff fan's annual work summary.

20_ years, thanks to the concern of school leaders and the help of colleagues. Thanks to everyone's encouragement and affirmation, I have made some achievements in my work. There is a saying in the words of ordinary people, "Do a line and love a line". Although in the eyes of others, it may be that my work is too ordinary, but it is my love of work that makes me try my best to make my own wonderful work in an ordinary post. 20 18 passed, and I sorted out my work and made a work summary.

First, do a good job in hygiene and create a warm environment.

I have been the monitor of the kitchen since I entered the canteen. I have seen many food poisoning incidents on TV, so the factory leaders attach great importance to this aspect, and I have never relaxed myself. From selecting vegetables to washing vegetables and cooking, it can be said that our kitchen strictly controls all the passes, and there is no food poisoning incident, which responds well to the call of factory safety production and safety management. After every meal, we always clean up the garbage and leftovers at the first time, and clean the canteen regularly, so as to clean it every day without interruption. It creates a clean and hygienic dining environment for the employees of the whole factory.

Second, reduce the cost of buying food and renovate the dishes.

As the first pass in the canteen, my task of buying food is very arduous. Based on the principle of welfare for employees, the price of vegetables is lower than the market price. Therefore, I must reduce the cost of buying vegetables, so as to cooperate with the work of the canteen. It is necessary to ensure the freshness of the dishes and buy low-priced products. Many times, I always pick from one end of the market to the other. Although this work is arduous and hard, I am very happy to see that everyone can eat delicious food.

For recipes, our kitchen class also holds regular discussion meetings. Through continuous learning, we have been improving our ability. Make sure that the food is not heavy every day, the diet structure is rationalized, and there are many dishes with vegetarian dishes. Try to make everyone eat well.

Third, play an exemplary role and strive to satisfy everyone.

As the monitor of the kitchen, in addition to coordinating the internal work and division of labor, I always take the lead in my daily work, not that I am taller than others, but that since I am a small leader, I must set an example at any time. If you don't do it, others will slack off. In short, I try my best to make everyone satisfied with our food and kitchen work!

I'm growing and improving. I will try my best to do my job well. In the new year, I will create a more satisfactory and comfortable canteen environment for everyone, so that everyone can eat well and have good health. I will also try my best to make the canteen well!

Annual work summary fan, individual catering practitioners.

Under the correct leadership of the school party branch, the school party committee and the General Affairs Office, and with the strong support of all departments and all teachers and students, the canteen adheres to the important thought of studying and practicing and the spirit of meeting. All service personnel always adhere to the service tenet, take educating people as their responsibility, ensure the quality of life, create benefits, ensure the normal education and teaching order of the school, ensure the health of teachers and students, and ensure the basic life of poor students. All the cadres and workers in the canteen are United, make unremitting efforts and be diligent and practical, so that the canteen has successfully completed all the tasks and economic indicators issued by the school. The quality, quantity, safety and hygiene of the canteen have been well received by teachers and students, and have been praised by higher authorities many times. The canteen has made remarkable achievements in the past year, which are summarized as follows:

First, the main achievements of canteen work

1, ① Strengthen the ideological and political work in school canteens, and emerge a number of advanced models who can do things, educate people and understand services. 1 canteen was rated as advanced by the school, while,, Wang Ping, Luo Zejun, Cai Yufeng, Qin, Yang Zhenmei, Huang, Guo Mingju, Chen Lixin and Cheng Rong were rated as advanced by the school canteen. (2) Seriously study, understand and practice the important thought of "_" and the spirit of _ conference, adhere to the monthly political study, business study and staff life meeting, and make arrangements, inspections, summaries and meeting minutes. (3) Arm employees' thoughts, strictly organize discipline and improve work system through canteen work meetings, presentations and individual conversations, so that all employees can pay attention to the actual effect of work, improve service quality, strive for honor and strive to create economic benefits. ④ Encourage all employees to learn from each other, promote each other, work in groups and compete freely. All staff consciously safeguard the interests of the school and canteen, form a good concept of serving teachers and students in education and teaching, and strive to run the canteen well. ⑤ The canteen has been continuously improved in quantity and quality, ensuring food hygiene and safety, and the credibility of teachers and students in the canteen has been significantly improved, which has been well evaluated by higher authorities.

2. Implement the management system and implement democratic management. First, the canteen is directly led and managed by the general affairs department, and the trade union participates in supervision and management. The office is fully responsible for management, and the canteen is managed in groups. The second is to achieve a clear division of labor, tasks to groups, and responsibilities to people. Third, centralized bidding and procurement of bulk materials, and fixed-point procurement of meat. According to the change of market situation, the buyer is responsible for purchasing and the cashier tracks the payment, which ensures the quality of life of the whole canteen. The fourth is to implement the material acceptance system. Trade unions participate in quality inspection and acceptance of large-scale materials. All purchased materials must be signed by the canteen keeper, canteen accountant and steward before the cashier can pay. Fifth, the epidemic prevention station supervises the canteen and conducts random inspection at any time. Over the past year, there have been no unqualified products and materials in the canteen. Sixth, the import of cooked food should be properly controlled, and it is strictly forbidden to sell unit food without manufacturer, inspection report, hygiene license and factory date into the canteen. Seventh, unify physical examination and prohibit patients with infectious diseases from working in the canteen. Eighth, restrict canteen staff from eating, taking and changing food at will, and find them at any time and impose heavy penalties on the spot. Nine, it is strictly forbidden to use cash transactions in the canteen. Once found, the fine will be doubled. Ten, it is strictly prohibited to buy and sell human feelings, damage the interests of the canteen without cause.

3. Strengthen the management of operation process. (1) The professional chefs are fixed, and the red case and the white case are operated separately, and each of them presides over the daily life arrangement, so that there are more than 15 kinds of breakfast, more than 20 kinds of lunch and dinner in the canteen, providing diverse and cheap food for teachers and students. (2) The system of cleaning and hygiene duty is implemented, with one person on duty every day in the canteen, special personnel to disinfect and clean the dining hall and cooking utensils and equipment, and special personnel to clean and disinfect the students' plates, so that the cleanliness of the canteen has been significantly improved, which has been highly praised by the District Health Bureau and the epidemic prevention station. (3) announce the vegetables purchased every day, announce the varieties and the unit price of finished products, and report the accounting statements to the finance office, general affairs office and school every month. Strict supervision and stable prices are conducive to teachers and students to eat with confidence. ④ Unified physical examination, dressing the and unified listing service shall be implemented. ⑤ Ensure the living supply of students with difficulties. Make sure there is boiled water to drink and hot water to wash. ⑥ Strict labor discipline, performance of leave formalities, strict work and rest time, and no smoking and drinking incidents in the canteen. ⑦ The canteen makes the staple food dry and thin, with sufficient quantity, complete color, fragrance and taste, and good working attitude. The monthly accounting is true and accurate, and the profit ratio is strictly controlled. Pet-name ruby established a reward mechanism. Attending attaches great importance to safety, and no accidents have occurred in the past year.

4. The task assigned by the school has been completed. From June 1 to February 1.4 million yuan in operating income, 1.8 million yuan in profit, 25,000 yuan for catering department, 20,000 yuan for cooking utensils, 20,000 yuan for students, 7,000 yuan for college entrance examination and 23,370 yuan for teachers.

5. The canteen arranges 26 family members for employment, accepts immigrants to help the poor 1 person, and 5 farmers in school. The canteen strongly supports the education and teaching work of the school, solves the worries of teachers, and achieves good economic and social benefits. Both teachers and students are satisfied.

Second, the existing problems

1, further improve the management level and business ability, and try not to cause work mistakes and damage the interests of the canteen.

2, to do a good job in financial expenditure, mainly is not enough, canteen borrowing too much, to further straighten out the relationship between the finance office and the office.

3. The backbone personnel in the canteen are very scarce, and the overall quality is very low.

4. The hardware facilities of the canteen should be built reasonably to minimize waste and redundant construction.

5. Educate all staff to pay attention to saving and increasing income.

Third, improvement measures

1, further improve democratic supervision and management, give full play to the role of trade unions in supervision and management, seriously accept the inspection opinions of the school fund cleaning group, strengthen effective improvement measures, and listen carefully to the opinions of teachers and students on improving the canteen.

2. Standardize the financial accounts of canteens, strengthen cost accounting, safeguard the interests of teachers and students, and continue to implement the "three openness".

3. Strengthen employees' business training, and become a good worker who is skilled in technology, excellent in business, understands service and will be a man.

4. Strengthen the management of environmental sanitation and food hygiene, and serve teachers and students safely and healthily.

5, do a good job in the canteen hardware facilities construction, make the canteen to modernization.

6. Give full play to the skills of management cadres, encourage employees to think more and think more ways, and Qi Xin will work together to run the canteen well.

In the past year, although some achievements have been made, there are still some problems. Let's face the existing problems seriously, forge ahead, unite as one, explore carefully, strive to run the canteen well, and win glory for the school with new achievements in the new year.

Annual Work Summary of Individual Restaurant Employees Fan Wensan

_ For me, it is a meaningful, valuable and rewarding year to take stock in the busy work. Our restaurant is honored to win the honor of harmonious restaurant in the first quarter. At that time, we often warned ourselves and urged the team that honor was not only our recognition, but also our responsibility to employees and enterprises. Only by shouldering this responsibility can we be qualified. I entered the company from _ _ _, and I came step by step without the help of leaders, the support of colleagues and the cooperation of employees.

The work of this year is summarized as follows:

I _ work summary

1 personnel maintenance _ When the restaurant in R&D Park was taken over on September 8, 2006, there were 22 old employees. After more than a year, there are still 12 old employees, and the stability rate of old employees is 54.5%. It is precisely because of this group of backbone that a foreman, a western chef, a stove and a cashier have been trained.

In the first half of the year, because the kitchen staff was not fixed, the western chefs left their jobs, the quality of the dishes declined, and the burning phenomenon was more serious. The two operational assessments put forward rectification opinions, which made us feel great pressure. After hard coordination, on-site operation by the chef and hands-on guidance, the decline in the quality of dishes was finally controlled and the trust of customers was regained.

3 Quality of service Because our restaurant is an internal canteen, the time of dining staff is concentrated, and the pressure during the peak period is unprecedented. In addition, the staff are basically aunts over 35 years old. Relatively speaking, we are not sure about the 7-step menu and the 4-step cashier, but we must answer the customer's questions. Friendly attitude.

Looking at the past year, it is gratifying that there was no safety accident in this restaurant, which is inseparable from the repeated demands and attention of superior leaders, and fully reflects the strong self-prevention consciousness of employees.

5 food safety due to the particularity of the dining group, the personnel are concentrated and the coverage is wide, in order to prevent food safety accidents. We set up a food safety self-inspection team in time. The store manager is solely responsible for the control system, the chef kitchen is solely responsible for the control system, and the foreman sales is solely responsible for the control system. Be responsible for keeping financial creditor's rights, with clear responsibilities. Detailed to people. At the same time, the food sample retention mechanism was established. Every day, someone will be responsible for keeping samples, someone will be responsible for tracking, and the manager will check and supervise to prevent all food safety accidents.

Annual work summary model of individual catering staff

Time flies, never to return. Yesterday's pains and joys will be the past. What we have to face is not yesterday or tomorrow, but now, we have worked for another year. This year can be said to be an extraordinary year for restaurant management. Facing the reception tasks in the off-season in the first half of the year and the peak season in the second half of the year, through the joint efforts of restaurant leaders and employees, we finally completed various business indicators and various meetings, banquets and banquet tasks issued by the hotel.

First, in the past year, with the concerted efforts of Qi Xin, we have made some achievements in health and services, but there are still some shortcomings in details. There are still many things to learn at work, so we need to constantly enrich ourselves and keep learning and making progress. Sometimes it is easy to idealize the problem if you don't see it thoroughly enough, so it will lead to deviation from the actual situation. There are still some irregularities in daily management, which affect the overall effect of the work. Therefore, in the future work and study, we should always pay attention to our own shortcomings, constantly improve our working ability, and better complete other tasks arranged by departments and superiors.

Current management

1, accept the work assigned by the supervisor and be fully responsible for the work of the team; 2. Check the performance of the employees in this group at any time, correct the problems found in time, and play a leading role. Accurately provide the best service for guests.

3, check the appearance of this group of employees, can not meet the requirements and standards can not work.

4. Participate in various business trainings on a regular basis.

5, according to the customer's situation, arrange the staff's work shifts, responsible for the team's staff attendance.

6. Handle service problems and guest complaints, report to the restaurant supervisor, and attend the briefing on time.

_ is a year full of dreams and hopes. I hope I can make progress in my work, give full play to my advantages, improve the work of my department, learn knowledge in my career and improve my overall quality. So it is necessary to make a plan for this work.

First, in the new year, we should better implement our original health system and our work flow, and make our work by going up one flight of stairs.

Second, management objectives: strengthen the training of employees' service awareness, strengthen the management of workflow, realize the standardized management of the hotel and improve the satisfaction of guests.

Third, improve their management level, increase hotel service knowledge, practice internal strength and enhance connotation.

Fourth, strengthen the work discipline of employees, because discipline is the basis for us to do every job well.

Fifth, improve staff's service attitude and strengthen staff's politeness, because service attitude is the lifeline of the hotel and politeness is the basic point of service attitude.

Six, strengthen the professional quality training of employees, improve the practical ability of employees, and make the work more standardized.

Seven, cultivate the team spirit of employees, and build a harmonious, happy, progressive and healthy team.

Eight, cultivate employees' awareness of energy saving, put an end to waste and reduce hotel expenses.

Nine, strengthen communication and coordination with various departments, to avoid work out of touch.

Improve your ability to solve problems and deal with things. You can improve yourself through communication or study.

Annual work summary fan, individual catering practitioners.

Twenty years' work has ended in a blink of an eye, but our work has not stopped. As the company's logistics staff, after a year's work, I also have a lot of feelings and ideas. Coupled with my accumulated experience this year, I have a lot to sum up.

After a year of logistics work, I learned not only about the work, but also about the company. Although I have learned the experience of my predecessors, I have found a more suitable way of working in some logistics trivial matters! Now, I will summarize the work of this year as follows:

I. Personal aspects

The logistics work is really trivial and complicated. It's just that I have a lot to learn in my daily work. In this year's work, I improved my management ability, strengthened the daily hygiene management of the company, recorded the daily consumables of the company in detail, and registered the equipment used by all employees.

In _ months, I also studied the maintenance of office machinery such as printers and photocopiers, which further improved my working ability.

Second, the work.

At work, I am strict with myself and strengthen my working ability.

As for attendance, I will regularly check, record and strictly audit. Ensure that monthly attendance can be strictly and accurately recorded. And sort it out in time.

In terms of working environment, I will pay attention to the office environment in my daily work, and put forward improvement needs to employees or cleaning staff in time to maintain a good office environment for the company.

I often check and maintain the company's equipment management. If there is a problem with the company's equipment, I will contact the after-sales or property management immediately to deal with it, handle it in time, check it in time, and record the cause of the problem to prevent it from happening again. At the same time, actively learn how to maintain the equipment and extend the service life of the company's equipment.

In this year's work, I actively communicated with suppliers, which reduced the expenses of our office equipment and saved a lot of money for the company. At the same time, I also made many slogans and notices on daily electricity and water use. After months, the water and electricity consumption of our company has been greatly reduced.

Third, shortcomings

Admittedly, I have been trying to finish the work, but there are still many shortcomings. After reflecting on my own shortcomings, I counted them as follows:

1, lack of work experience: when dealing with some unfamiliar jobs, it is still inefficient and needs a lot of learning;

2. Shortcomings in writing: Compared with predecessors, there are still obvious shortcomings in taking notes and notifying;

3. Work is still so-so: treat work more rigorously.

Fourth, summary.

In a year's work, I understand that logistics is not just a trivial job. While providing convenience for all departments, it also promotes the progress of the company! So in the future work, I will work harder to improve myself and give full play to my light and heat for the company!

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