Personal summary of the chef's regular job in 2021

The work summary is to conduct a comprehensive and systematic inspection, evaluation, analysis and research on this year's work, so as to analyze deficiencies and draw experience for reference and improvement. The following is a personal summary of the chef's full-time job in 2021 that I collected and compiled. I will share it with you below and enjoy it.

Personal summary of chef's regular work in 2021 1

Looking back on 20__, with the support of leaders and colleagues, as a chef, I always insist on setting an example, high standards, strict Demand, unity. Provided customers with exquisite dishes and high-quality services; worked diligently and conscientiously to realize the hotel's economic and social benefits. The specific work of the past year is summarized as follows:

1. Operation:

Under the guidance of all leaders, I brainstormed and formulated a more reasonable business plan. For example: according to the consumer psychology of customers, we introduce some green foods and wild foods; according to the supply characteristics of seasonal raw materials, we introduce some dishes with farmhouse characteristics, and also provide guests with scented tea with seasonal characteristics, etc.

2. Management:

People-oriented, I regularly provide targeted cooking training to employees based on their actual situation, and often encourage them to do their jobs well. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance, abiding by kitchen rules and regulations, and constantly improving their cooking skills. Some employees even started to try to make new dishes by themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality:

The quality of dishes is the core competitiveness for the survival and development of hotel catering. As the foreman, I lead by example and assist the head chef in strictly controlling the quality of the dishes produced. We have made an ingredient standard and production procedure list for each dish, and strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable; we also carefully listen to the opinions of restaurant staff and guest feedback, Summarize the dish production problems of each meal and promptly analyze the shortcomings of the kitchen to employees in daily meetings; we also often add new dishes to ensure that repeat customers can taste new flavors every time.

4. Hygiene:

Strictly implement hygiene regulations, conscientiously do a good job in food hygiene and safety, and grasp all aspects of food processing. According to regulations, each employee must be responsible for their own sanitary area. At the same time, I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

5. Cost:

While ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I have also come up with some new ways to reduce costs. For example: grasp the inventory status, resolutely implement the "first in, first out" principle, and sell raw materials that have been in stock for a long time as soon as possible; develop cost-free dishes and make the remaining raw materials of the main dishes into tray dishes to reduce costs; and also let everyone Each employee knows the unit price of the raw materials they use and estimates the value of the raw materials used daily. This implements cost control to every employee and makes all kitchen employees care about costs, thereby achieving efficiency.

In summary, this year, through the joint efforts of the team, we have achieved remarkable results in kitchen operation and management; in terms of dish innovation, dish quality, cost control, and employee quality improvement, etc. All achieved very high results. Of course, we still have shortcomings. From this incident, I also deeply feel the challenge and innovation of the work I shoulder. In the future, I will definitely lead my team to continue to accept challenges, be brave in innovation, and cook more exquisite dishes.

As we bid farewell to the old and welcome the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20__. At the same time, we must improve our work ideas, inspect new dishes, and speed up the development of dishes. innovation, thereby seeking to create better economic and social benefits in 20__.

However, I believe that with the guidance and help of our leaders and colleagues, our team will be able to seize opportunities, meet challenges, and move towards a rewarding 20__!

2021 Chef Personal Summary of Regular Work 2

Hello everyone! As the Lunar Year of the Rabbit gradually fades away, the bell of 20__ is about to ring. First of all, I wish you all a happy New Year and smooth work! Looking back from November 20__ to the present, under the guidance of all leaders and with the support of my colleagues, as a chef, I have always insisted on setting an example, high standards, and strict requirements. , unite and lead the kitchen staff and strive to provide customers with exquisite dishes and high-quality services. In order to achieve the company's economic and social benefits, we work diligently and conscientiously. Now I will summarize the specific work in the past few months and report to you as follows:

1. Strengthen training and education to improve the quality of employees.

I often mention and read out the company's rules and regulations to the kitchen staff at regular meetings, in order to require everyone to develop the habit of abiding by the company's rules.

Based on the actual situation of employees, I strengthen targeted cooking training for employees and often encourage them to regard work as their own career. Through my efforts and everyone's active cooperation, the overall quality of the kitchen staff has been improved. Complying with the company and kitchen rules and regulations, maintaining good personal hygiene and appearance, and studying cooking techniques have basically become conscious behaviors of the kitchen staff. Now, a harmonious, high-quality, efficient and innovative team has been initially formed.

2. Focus on sales orientation and strengthen quality management.

Dishes are products, and products can only create benefits when they are sold. Only good products can create good benefits. Therefore, in my daily work, I pay great attention to cultivating the sales awareness of kitchen employees. We must pay attention to the overall situation and cannot just focus on the process of cooking. We should also pay attention to whether the dishes can be sold smoothly and the customer's feelings after consumption. We want to increase operating income and provide high-quality services. Of course, the taste of the dishes must be good and the quality must keep up. The quality of dishes is the core competitiveness for the survival and development of canteens. As a chef, I strictly control quality. We have made an ingredient standard and production procedure list for each dish. We strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable. We carefully listen to the opinions of the front office staff and customer feedback, summarize the daily finished product problems, and promptly discuss them in the regular meeting the next day to make improvements. We are working hard to make customers feel a lover-like attachment to our dishes, a feeling of yearning that is constantly cutting and confusing.

3. Strengthen health management and implement fire protection requirements.

We strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. First of all, each employee must be responsible for their own sanitary area and ensure that the sanitary area is clean and tidy. Secondly, it is stipulated that food raw materials must be stored in categories and handled separately, and kitchen utensils must also be stored in fixed locations. Fire prevention has always been one of the focuses of kitchen work. In order to implement the fire protection requirements, I require all employees to "turn off the fire, cut off the electricity and shut off the gas when people are away". We also regularly check the gas pipelines in the kitchen to prevent fire accidents caused by leaks, and frequently check the power cords of various electrical appliances to prevent various fire or electric shock safety accidents caused by power leakage. We strictly follow the requirements to ensure food hygiene and safety and fire safety, and provide due guarantee for the safe and economic operation of the company.

4. Strengthen material and energy conservation and strictly control costs.

Reducing costs while ensuring the quality of dishes is always an important goal for us. As a chef, I have also figured out some ways to reduce costs. For example: keep track of inventory status, resolutely implement the "first in, first out" principle, and sell raw materials that have been in stock for a long time as soon as possible. Implement measures to save water, electricity and gas in the kitchen. We also let every employee know the unit price of the raw materials they use and estimate the value of the raw materials used daily. Through the above measures, cost control is implemented on every employee, so that all kitchen employees are concerned about costs and control costs, thereby achieving efficiency.

In summary, this year, through the joint efforts of the team, we have achieved certain results in comprehensive kitchen management, staff quality, dish quality, health and safety, cost control, etc. Of course, we still have shortcomings, such as not being able to grasp changes in market demand in a timely manner, lagging behind in the introduction of fresh products, and not having a systematic kitchen management system.

In the new year, I will lead my team to continue to strengthen education and training, quality, health and safety monitoring and cost control on the basis of 20__. At the same time, I want to improve my work ideas, grasp market trends in a timely manner, examine new dishes, and speed up the innovation of dishes. Strengthen the basic construction of kitchen management and strive to form a management system, thereby seeking to create better economic benefits and brand benefits in the new year.

The increasing number of surrounding restaurants and hotels will surely make the competition in the catering industry more intense in 20__. However, I believe that with the guidance and help of our leaders and colleagues, our team will be able to seize the opportunity and meet the challenges, and there will be a brand new harvest in 20__!

2021 Chef's regular job Personal Summary 3

Looking back on every day in the past, as a chef in the logistics department, I feel the heavy responsibility and heavy work pressure. Because the quality of the work I am engaged in is likely to affect the physical and mental health of all employees, so in order to maximize strengths and avoid weaknesses, and do better work in the future, I summarize the work situation in 20__ as follows:

1. In terms of positioning of dishes

Develop and plan dishes according to the overall strategic plan of the hotel, and continuously improve and enhance the product image based on the restaurant's dish operation status and market customer surveys. According to the needs of the three major consumer groups of group meetings, individual guests, and banquet receptions that come to the hotel, we will continue to enrich our products so that they can gradually form a set of targeted and stylized products. Let the product establish its own brand in the development and change.

2. Management

People-oriented, I strengthen quality education based on the actual situation of employees, conduct targeted cooking training for employees every day, and often encourage them to regard work as a It's your own business.

Through hard work, the overall quality of employees has been improved, such as paying attention to appearance and complying with kitchen rules and regulations; some employees have even begun to think of new recipes on their own. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality

The quality of dishes is the core competitiveness for the survival and development of canteens. As a chef, I strictly control quality. We have prepared an ingredient standard and production procedure list for each dish. We strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable. We also carefully listen to the opinions of the front office staff and guest feedback, and summarize each dish. We also regularly update recipes, use our brains, think of ways, and change things to ensure that repeat customers can taste new flavors every time.

4. Hygiene

Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. According to regulations, each employee must be responsible for their own hygiene area, and at the same time, I will conduct irregular inspections; secondly, it is stipulated that food raw materials must be stored in categories and processed separately, and kitchen utensils must also be stored in fixed locations; in addition, kitchen, fresh-keeping Regular temperature and humidity measurements are also carried out in cabinets, freezers and other raw material storage locations. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

5. In terms of acceptance and use of raw materials

Strictly control the quality of raw materials, increase the utilization rate of raw materials, and strive to transfer the best benefits to customers.

2021 Personal Summary of Chef's Regular Work 4

Time flies, and more than 3 months have passed in the blink of an eye. I will now report my specific work situation as follows:

1. Summary of job management work

It has been more than three months since I came to the snack bar. During these three months, I have been okay with my management work. There is no big improvement from operation to management. progress. Under the correct leadership of the company, the snack bar has been reformed many times. From the business direction, product positioning, tableware updates, etc., the snack bar operation has been slightly improved. I will elaborate on the following points about my job management work,

1) Safety: On April 25, after the incident of the snack bar cash box being stolen, we implemented the policy of "safety first, prevention The main principle is to conscientiously implement the company's safety production responsibility system, actively organize employees to learn safety knowledge, immediately arrange for personnel to stay in the store to ensure that similar incidents occur again, strengthen safety inspections, and conduct daily inspections of water, electricity, gas, Registration is carried out and the responsibility is assigned to the person. The importance of safety hazards is preached through morning meetings and actual fire drills are carried out to achieve the expected results in terms of food hygiene. The food procurement process is strictly supervised and resolutely put an end to _ ___Spoiled food flows into our store. In the processing of food, we insist on separating raw and cooked food, (but there are still many things that are not in place in actual work. All processes in the kitchen are simplified to ensure the quality of each product and satisfy customers. You can buy with confidence and eat with confidence. At the same time, the environmental hygiene of the kitchen is also an important guarantee for food hygiene. Only a clean and hygienic processing environment can ensure the true hygiene of food. General cleaning, thorough cleaning of dead corners, and sanitation training for kitchen staff to make them understand the importance of environmental sanitation.

2) In terms of cost: Overall, the cost of snacks can be achieved. The expected effect, but the details are not well controlled, and the overall macro-control cost is not very external. For example, labor costs account for a large proportion of revenue, and energy and low-value aspects are also exceeding the standard every month. In daily management, During the production and processing process, waste is prohibited and any wasteful behavior is strictly prohibited, and "everyone saves" is advocated. We also implement layer-by-layer controls from raw material acceptance, processing to storage.

2. Understanding of shortcomings and improvement measures;

Looking back on the past, the most appropriate law to describe my shortcomings is the concept of 100-1=0, which is the most appropriate way to position myself. I also let go of the many years of training I received from Director Yi, Mr. Hu, and Vice President Yi. There was no effective communication in March, which caused Zhongyou Store to withdraw from Xidan.

There was no big improvement in operations in April, but safety management was compromised, which led to the theft of the cashier box at the snack bar, causing the company to suffer early property losses. Due to lack of communication, the employee turnover rate was large,

Through the company's many organizational studies, I have a deep understanding. As a kitchen manager, it is a crime not to be able to reasonably control costs and improve products. The company has made major reforms to snack bars three times, and has also changed the snack bar products. Positioning has finally increased the popularity. Looking back on the past, although there are not many bright spots in management, in the later kitchen management, I treated every employee with my sincerity, increased the relationship with the employees, and increased The cohesion between the team has greatly reduced the turnover rate. At the mobilization meeting to welcome the New Year, I listened to Director Yi’s mobilization report and carried out the basic work well with the management concept of “laying a solid foundation, working pragmatically, and being honest”. Being a down-to-earth person and doing things, and taking a break at home during the Spring Festival made me realize deeply why I have not been selected as an outstanding manager even once after almost 6 years of working. I finally understood that it is necessary to lay a solid foundation and work pragmatically. , the true principle of being honest. After the Spring Festival, I reported to the store manager Guo my ideas for transforming the products sold in three stalls. After getting approval, I used two weeks to adjust the stalls in place and rationally utilized human resources in 3 stalls. The breakfast project was launched on the 12th of the month. This series of ideas is the beginning of me laying a solid foundation, being pragmatic, and being an honest person. I believe that I will start from scratch. Time flies, winter goes and spring comes, and as time goes by, I am going through every step. One day, despite the advent of the economic crisis, the catering industry is developing rapidly. Through several reforms, the snack bar has made us feel the change in popularity.

3. Summary of innovations for stable quality of dishes;

In the past three months, for snack bars, there has been very little innovation from business innovation to product innovation, let alone 'stable quality' , two words, because the overall strength of the kitchen is weak and the technical strength is also poor, the stability of the dishes is unstable. In short, there is no good way. Innovative products have brought my work into a bottleneck and no direction. We still stay in the original state of the products in the snack bar, mainly developing products based on the seasons. From the beginning, we launched the spicy hot pot and ___ small shabu-shabu, and the spicy hot pot is currently selling well.

Since the business performance was not very good at that time, we launched a cold dish takeaway series in the summer and increased the sales volume at that time. However, because some products were seasonal, they had a short life span and could only be sold through the kitchen. The government center has innovated and positioned the snack products and continuously adjusted the styles, and finally achieved the expected results.

Taiwanese braised pork rice, fried shredded pork udon, and various special fried rice are very popular in snack bars. With stable personnel and technology, our products will also maintain stable quality and continue to innovate.

4. Suggestions for the company's technology research and development work

I have been working in fast food for more than 5 years. The suggestion is to work together to unleash the R&D potential of the chef team, set up innovative dish R&D teams in each store, and formulate dishes based on off-season innovative thinking and methods. The kitchen manager should explain the basic principles of innovative dish R&D methods, which will also train the store staff. The chef's ability in developing and innovating dishes has also cultivated his interest in innovative dishes. He is selected at all levels and the kitchen administration center strictly controls the quality. Innovative dishes selected by companies and restaurants should be given spiritual or financial encouragement to the innovators.

2021 Personal Summary of the Chef's Regular Work 5

This year, due to the impact of the national economic climate and the continued deepening of anti-corruption activities, the catering industry environment is quite severe. How to do a good job in catering? Under the correct leadership of the hotel, the department fully implemented the hotel operation contracting plan, centered on economic construction, strengthened management, and was consistent from top to bottom, so that the catering department made steady progress and achieved good results despite the sluggish catering industry and heavy contracting tasks. To achieve economic and social benefits, the main work is now summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _____ yuan, which was higher than last year’s _____ yuan, growth _____ yuan, growth rate __%, operating cost _____ yuan, compared with _____ yuan in the same period last year, an increase of _____ yuan, growth rate __%, comprehensive gross profit margin __ %, an increase (or decrease) __% compared to last year's __%, operating expenses are _____ yuan, an increase (or decrease) _____ yuan compared to _____ yuan in the same period last year, an increase (or decrease) rate of _ _%, the actual task completed throughout the year was _____ yuan, and the target was exceeded by _____ yuan (the annual task quota turned in was 3.8 million yuan).

2. Main tasks completed this year:

(1) Implement the hotel operation contracting plan, improve the incentive distribution system, and mobilize the enthusiasm of employees. This year, the Food and Beverage Department has a quota of 3.8 million yuan to hand over to the hotel, an increase of 600,000 yuan from last year's 3.2 million yuan, with an increase rate of 19%.

In order to better complete the task, the leaders of the catering department formulated an internal business plan and a benefit wage distribution plan. According to the differences in departments, positions, technologies, skills, labor intensity, etc., the economic indicators were broken down into various sub-departments, and each sub-department was approved. The department's turnover, output, expenses, and gross profit margin are calculated monthly, excess commissions, and energy-saving bonuses fully reflect the principle of linking tasks with performance wages, allowing them to give full play to their respective advantages and find ways to do a good job in business. Mobilized employees' initiative. This year's per capita monthly income is ____ yuan, an increase of ____ yuan compared with ____ yuan in the same period last year, with a growth rate of __%.

(2) Ensure standardized management. Strengthen coordination relationships and improve comprehensive reception capabilities. 1. Improve the management structure. The quality management group composed of leaders of the catering department and sub-department managers has fully played its role throughout the year. The group not only divides labor but also collaborates to implement the management system from top to bottom, level to level. Responsible, implement rewards and penalties for management efficiency, improve the overall quality of leadership, and make management work go more smoothly. 2. Improve the meeting system of the catering department. Meetings include year-end summary meetings, quarterly summary meetings, monthly business analysis meetings, weekly meetings, daily review meetings, before and after work meetings, financial supervision and inspection meetings, health and safety inspection reporting meetings, etc. Due to the improvement of the system, the quality of meetings has improved Improved, superior instructions are implemented in a timely manner. 3. Establish a product evaluation and supply supervision system. In order to minimize the reduction of the estimated varieties, coordinate the various sub-departments to do a good job in product supply, check the product supply assessment situation every morning, afternoon and evening, set up a special book record of the varieties that have been assessed in the market, and go to the relevant sub-departments for verification at the same time Verify and require managers to sign to clarify responsibilities. After the establishment of the system, the phenomenon of five or six dishes per city has become a thing of the past, and now the product supply situation has normalized. 4. Strengthen coordination relationships. The hotel has a detailed division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. It is repeatedly emphasized at the weekly meetings that when problems arise, departments must not blame each other or shirk each other, but must dare to admit mistakes and discover more. By leveraging each other's strengths and improving coordination, this year has greatly reduced some of the disjointed and uncoordinated phenomena that existed in the past. 5. Improve comprehensive reception capabilities. This year, we will comprehensively focus on service standards and product quality, so that our reception capacity will be greatly improved. While doing a good job in hosting various club banquets, cocktail parties, wedding banquets, buffets, and conference meals, we also do a good job in hosting various types of banquets for senior leaders and major companies and hotels, such as receiving presidents, heads of state, and prime ministers of many foreign countries. and diplomatic missions, domestic central ministerial-level leaders, provincial governors, commanders, military commanders, mayors and other leaders; on March 18, the evening market received ***165 seats for unit banquets, wedding banquets and other dining banquets, setting a record since its opening A record of the total number of seats ordered in Leiri; on the evening of September 29, there were 75 wedding banquets, setting a record for the total number of seats for a pure wedding banquet in history. Due to the beautiful environment, reasonable prices, delicious taste and first-class service, guests are happy and satisfied.

(3) Expand operations, develop income-increasing channels, and expand operating income. This year, when the catering industry is in recession and business is difficult to do, the leaders of the catering department often conduct market surveys, do business analysis, continue to explore, boldly try, make wise decisions, and follow their own business path. First, six business projects will be opened throughout the year: buffet Chinese food, buffet hot pot, all-you-can-eat seafood, Friendship Night Club, Millennium Old Turtle Hot Pot City, and restaurant chain stores (under preparation). Second, carry out joint venture activities. The catering department, the guest room department, the sauna center, and the tea house cooperate with each other to jointly promote operations. For example, guests can enjoy a 15% discount with their accommodation card, and the sauna center food delivery business is provided to the tea house. Provide fragrant tea and snacks. Thirdly, we carry out eight promotions throughout the year, offering discounts of one yuan per piece of California sea bass, no minimum consumption for VIP rooms, and special discounted dishes for 15 yuan each. Quality service month activities, civility and politeness month activities, promotion and prize-winning activities, etc. Fourth, the sales department and production department regularly launch new dishes and order 18 items every month based on market consumption needs. Throughout the year, more than 200 new dishes including thousand-year-old turtle soup were launched, and the operating income increased by more than 1 million yuan. Through a series of business activities, the hotel increased its popularity and achieved good economic and social benefits.

(4) Public relations among all staff to strive for more repeat customers. The leaders of the catering department regard public relations as an important task and often instill public relations awareness and knowledge in meetings of all sizes. When the market is busy, sales department staff go to the floor to communicate with customers, order dishes, and solicit their valuable opinions in different ways. During holidays, call the relevant households to greet them, and send gifts such as Mid-Autumn moon cakes, wall calendars, and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and repeat customers have increased compared with previous years.

(5) Enhance employee efficiency awareness, strengthen cost control, and save expenses. The leaders of the catering department often emphasize the importance of cost control and cost saving, which enhances employees' awareness of benefits and requires employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Throughout the year, the "Expenses and Expenditure Regulations", "Raw Material Collection, Payment and Deposit System", "Loophole Plugging System", "Rational Use System of Raw Materials", "Office Supplies Receipt System", "Item Subscription System", and "Financial Review Audit System", "Cashier Management System", etc. This year, all employees have developed good habits of saving, opening and closing water, oil, gas and electric switches in a reasonable manner, and stopping waste in a timely manner if waste is discovered.

In addition, the leaders of the catering department and the manager of the supply department conduct regular market surveys to understand market price trends and adjust the purchase price of raw materials in a timely manner. The thousand-year-old turtle soup launched in October was originally purchased as a complete set of semi-finished products. In order to reduce costs, it was later purchased and cooked by itself. It lasted for nearly two months, saving more than 30,000 yuan in costs.

(6) Do a good job in political and ideological work and promote the improvement of economic benefits. The catering department gives full play to the role of party organizations and trade union organizations, cares for employees, stimulates emotions and enhances cohesion. 1. Organize employees to participate in the 1997 Yangcheng Excellent Chef and Excellent Waiter Technical Competition, hotel track and field games, calligraphy competitions, skills competitions, chess competitions, table tennis competitions, etc. Participate in hotel poverty alleviation donation activities, learn the "Three Character Classic" activity, and learn 50 English sentences. We have achieved good results in various competitions, including six gold medals and three silver medals in the hotel's track and field games. 2. Throughout the year, the department held 9 Civilization and Politeness Month skills and knowledge quizzes, dances, karaoke and other recreational activities, 1 spring outing, 13 study tours, 5 symposiums of various types, 2 women's meetings, and 6 home visits. , visited patients 20 times. Through various activities, employees have formed a strong group that loves the hotel and is united and hard-working. The employees have good ideological and moral character and have 8 deeds throughout the year. The employee team is stable and the turnover is small. The average monthly turnover this year is about 5 people.

(7) Improve the labor employment system and training system to improve the quality of employees. 1. Strict labor and employment system. The catering department recruits new employees. Those who meet the conditions will be selected on the basis of merit. Those who do not meet the conditions will be rejected without mercy. To ensure the quality of recruitment. At the same time, superior leaders went deep among employees to discover talents and constantly enriched the team. Through repeated inspections, 6 directors and 8 foremen were promoted throughout the year. For employees who violate hotel regulations, education is the main focus. Those who refuse to change despite repeated admonitions will be punished and dismissed. 11 employees were punished throughout the year. Due to the strictness of labor and employment, the quality of employees is high and work efficiency is greatly improved. 2. Improve the training system. In order to achieve the expected results of the training, the leaders of the catering department first clarified that the training should have the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, a training group was established, and thirdly, a training plan was formulated, combining theory with practice, and conducting training in phases and in batches with the old bringing in the new. For example, management training, safety and health training once a month; promotion training, service knowledge, service skills training twice a week, etc. Fourth, conduct regular assessments, and carry out "Promotion Manual", "Service Knowledge and Skills", "Customer Service Standards", "Hotel Management Knowledge", "Production Quality", "Promotion Business Knowledge", "English 50 Sentences" throughout the year ", "Courtesy Phrases", "Safety and Health Knowledge" and other trainings have been conducted more than 200 times.

(8) Pay attention to food hygiene and do a good job in safety and fire prevention. 1. Pay attention to food hygiene, improve the responsibility system for various food hygiene positions, set up a health inspection team, clarify the health responsible persons of each sub-department, formulate a system of daily inspection, weekly evaluation and monthly summary, carry out mobile red flag competition activities, and Sub-departments with good sanitation will be rewarded, and sub-departments with poor sanitation will be punished accordingly. Due to the efforts of all employees, no poisoning accidents caused by food spoilage were found throughout the year, and the hotel successfully passed the hotel's annual review and national inspection by the provincial and municipal tourism bureaus. 2. Do a good job in safety and fire prevention work, establish a safety and fire prevention leading group, appoint the responsible persons for safety and fire prevention in each branch, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, and equip each floor with gas masks , organize employees to watch fire prevention videos and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipes and performs maintenance work on various equipment. The Food and Beverage Department regularly checks the integrity of gas stoves, and through effective measures, ensures the normal development of various tasks in the Food and Beverage Department and the safety of property. No fire accidents have occurred so far this year.

(9) In accordance with standards, improve hardware supporting facilities, beautify the environment, stabilize customer sources, and improve the business atmosphere. The total investment in facilities increased by more than 3 million yuan throughout the year, mainly including: the renovation of the east hall on the second floor, the decoration of the south and north halls on the second floor, the decoration of the corridors and restrooms on the fifth floor, the opening of Friendship Nightclub, and the equipment of the Millennium-old Turtle Hotpot City Purchase, etc., due to the perfect supporting facilities, it has attracted many repeat customers.

3. Existing problems:

1. The quality of the products is sometimes not stable enough and the serving time is slow.

2. The service quality of the restaurant is not high enough.

3. The anti-theft work is still relatively poor, and theft occurs.

4. Ideas for next year:

1. Improve the quality of products and create ten signature dishes.

2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hotpot City.

3. Strengthen standardized management and improve the overall management level and service quality of the enterprise.

4. Open a restaurant chain branch.

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