Hotel Kitchen Department Annual Work Summary

Time flies, 2019 will soon pass, and in a blink of an eye xx hotel has been running for three months under our efforts. Here, our catering kitchen department has grown a lot and gained a lot. Here are our mentor and friend, a capable and motivated team, and an infinitely broad development platform. It allows us to feel the warmth of a big family and to make our ideals and goals more fulfilling. My summary now is as follows:

First, work feelings:

After investing in a new environment, we organized an ideal team to enter the Rongfeng Lijing Hotel and we also started a new journey. In the actual work of all members of our kitchen department, we always strictly demand ourselves and be cautious. After entering the new environment, after three months of hard work, we have made even greater challenges to this job.

1. Since the preparation, the overall atmosphere is good and the obedience is strong. Everyone is more serious, hardworking, active and confident in their work;

2. We have carefully shaped a good working environment. In the work, we have learned how to differentiate the utensils, the warehouse entry and exit plan, the procurement acceptance process and the food supervision program flow.

Second, the work plan for the year:

1. Prepare kitchen items in January to prepare for the Chinese New Year;

2. The work arrangement of the personnel after the New Year;

3. Improve the staff's work efficiency, technical skills and quality requirements;

4. Go deep into all aspects, see more, think more, improve details and work that has not been completed before;

5. Create a more united and harmonious team, let the team's ideals be fully utilized, strengthen communication and learn from others.

Third, the new year of new planning

1, dishes:

1), product innovation: First of all, we must have a good attitude of being open-minded and eager to learn, go out to study more, learn more, learn about local and foreign market dynamics, strengthen and purchase communication, try on innovative raw materials in the market, and strengthen the chef. Communication between the two, complement each other and constantly enrich themselves;

2) Quality of dishes: strictly control the quality, strictly control the quality of raw materials, pay attention to the safe use of food, carefully study the color, fragrance, taste and type, and perfect every dish that comes up to the guests. Matching, weight and temperature are strictly controlled to prevent the appearance of foreign matter and debris.

2, kitchen equipment layout principle:

1), meet the requirements of fire and sanitation environment:

a. The food and utensils should be made to be separated from each other when they are stored, and the dirt and cleaning materials should be separated from each other and separated from each other by hot and cold;

b. Fuel, gas pressure regulation, switch station and operation area are separated, and equipped with corresponding fire protection facilities;

c. Above 300 ° C pipeline and combustible material coarse distance ≥ 0.5m;

d. Unpurified soot vents must be 0.5m above the highest building in the vicinity.

2), should make full use of the original equipment, facilities, terrain, so that each district has reasonable space, open view, smooth and convenient management.

3), should fully understand the user's established dishes, all arrangements, arrangements are based on this. .

Looking forward to the new year, our kitchen department will work harder and serve customers with greater enthusiasm. We believe that under the guidance of the leaders, we will create more glory.