Summary of 2019 kitchen work

I. Summary of work in 2019:

1. Strengthen the internal training of the kitchen. According to the work summary of the previous year, the kitchen workers have poor work ability and work awareness, strictly grasp the awareness of new employees' work services, strengthen job skills, and improve their comprehensive ability.

2. Strengthen communication and coordination between front and back, and enhance customer service. Regularly open the kitchen and front desk coordination meetings to enhance the team awareness and service awareness of the employees in the camp, find out and solve the shortcomings in the work, assist each other in the front and back, and work together to enhance the brand of the restaurant.

3. Reasonably arrange personnel and comprehensive use of labor. In today's increasingly fierce competition, personnel are tight, according to the existing staff of the kitchen to make reasonable arrangements, comprehensive use, timely adjustment of the work content of employees, and improve the efficiency of employees.

4. Further standardize and clarify the kitchen reward assessment system. In order to improve the efficiency of kitchen employees, enhance the team's combat effectiveness and cohesiveness, improve the overall level and quality of employees, cultivate employees' positive and enterprising work attitude, and make further detailed provisions on employee rewards and assessment programs.

5. As always, the kitchen “five regular laws” and health work, kitchen hygiene and “five-normal law” work have always been one of the key points of kitchen work, and kitchen staff have been consistently implementing them. In the self-examination of the hotel star rating review, it was praised by the hotel leaders and was also awarded the “Five Laws” demonstration kitchen of the Western Food Department.

6. Reflect the restaurant brand and highlight personalized service. In the weekday service, the front and back office work together, there is no lack of personalized service, and special treatment for special guests. Among them, there are nutrition meals for pregnant women for more than two months, and long-term production of personalized dishes for regular customers who like food.

7. Adhere to the coordination and cooperation of the kitchens. Strictly control the quality of the products to ensure that any finished products or semi-finished products that go out of the kitchen meet the standards and improve the service and quality of the department .

8. Successfully complete the moon cake sales task. The annual moon cake sales work kitchen staff worked together to focus on sales. Although the kitchen staff's sales ability was weak, after more than two months of hard work, the task was successfully completed.

9. Various festive food events are available. From the Chinese and Western mixed menus to the classic buffet bar, from the Mother's Day warm package to the Christmas dinner, it is not only the food, but also the surprise and satisfaction.

10. Create excellent Western dishes with Nanyuan characteristics. The interior of the kitchen has been innovated and developed, and many western dishes that are popular among guests have been developed. In the province's culinary skill competition, gold and special prizes have been won repeatedly, and the hotel competes for honor.

These are inseparable from the joint efforts of all personnel, and cannot be separated from the support and cooperation of the leaders. In the middle of the year, the kitchen has achieved some results, but we should think more about our shortcomings. In today's fierce competition, how can we create more performance tomorrow, which requires us to work together. In the new year, we will face difficulties together, challenge the future together, and create a better tomorrow.