Year-end summary of the 2019 chef
Time flies, XX will soon pass, looking back the past year, feeling a thousand - this is my eighth year of writing a summary of the year-end work. This year, the price of the entire Beijing market has risen rapidly, and the cost of personnel has also been rising. With the strong management training of the Group and the joint efforts of everyone, the work in the same period has improved compared with XX. The main work is summarized as follows:
First, the kitchen business situation time total flow water total vegetable percentage fish percentage meat percentage seasoning percentage salad oil percentage other comprehensive gross profit margin
XX years
XX years
Second, the department's business situation department time cold dish hot dish special dish department boiled fish on the surface point comprehensive percentage
XX years
XX year three, kitchen management
1, XX year kitchen staff adjustment. One time was the Zhongguancun store and the Yuanmingyuan store deputy chef, and the other was to prepare for the Xi'erqi store in August. The staff was comprehensively adjusted to bring the old to the new. The Yuanmingyuan store was responsible for the adjustment of the West Second Banner and added a new supervisor. Others Department heads are the supervisors who brought to Beijing in XX years.
2. At the beginning of the year, the kitchen made a set of self-examination work signing process for the departments, which made the original preparation work incomplete, and the kitchen was obviously improved.
3. In March XX, the Jianyi store used the direct selling method to eat fish and fish, so that the boiled fish in the store could flow up to 300,000 yuan in January, which was obtained in XX, XX and XX years. A historic breakthrough, while the gross profit of boiled fish has been controlled between 76% and 78%.
4, the kitchen this year using a one-minute positioning method management, the kitchen freezer and all cargo positioning treatment, Wancheng store and Madian store under my influence achieved good results.
5. Shunyi Store's new opening preparation and exchange and comprehensive management training. The kitchen actively participated in and studied and implemented, especially the difficulty in managing the logistics of the kitchen. The staff quarters were standardized and achieved good results. No one did not boast that the kitchen dormitory was clean and hygienic.
6, learning a variety of process learning, through the kitchen to test the bottom three times, the store organized twice, the group once, the theory into the actual operation.
7, this year's price increase is too large, such as the kitchen dried chili original 3 yuan / kg rose to 10 yuan / kg, pepper also rose to 25 yuan / kg, after the kitchen key adjustment on the boiled fish gross profit has no effect.
Fourth, the problem of the kitchen
1, due to aging equipment this year, cold storage, aging, maintenance and management costs a lot, indicating that our kitchen needs to enhance work awareness.
2. It is necessary to summarize and learn how to do employee ideological work.
3. Not enough to strengthen the learning atmosphere of the kitchen.
4. Intensive kitchens are not perfect enough to prevent the loss of middle-class workers.
V. XX Year's Conception and Work Arrangement
1. Prepare for the Olympics next year, and learn to rebuild, train and manage the team.
2. Effectively monitor and guide the kitchen and improve execution according to standards.
3. Through professional training and management, make reasonable reserves of the chef's technical strength and rationally introduce new dishes.
4. Safely maintain the kitchen environment, sanitation, and equipment, while controlling costs and expenses.
5. Implement the monthly work plan and daily work log.
6, communication - management, management, management team.
The new year means a new starting point, new opportunities, new challenges, and I am determined to make persistent efforts to open a new situation in my work.
First, the kitchen business situation time total flow water total vegetable percentage fish percentage meat percentage seasoning percentage salad oil percentage other comprehensive gross profit margin
XX years
XX years
Second, the department's business situation department time cold dish hot dish special dish department boiled fish on the surface point comprehensive percentage
XX years
XX year three, kitchen management
1, XX year kitchen staff adjustment. One time was the Zhongguancun store and the Yuanmingyuan store deputy chef, and the other was to prepare for the Xi'erqi store in August. The staff was comprehensively adjusted to bring the old to the new. The Yuanmingyuan store was responsible for the adjustment of the West Second Banner and added a new supervisor. Others Department heads are the supervisors who brought to Beijing in XX years.
2. At the beginning of the year, the kitchen made a set of self-examination work signing process for the departments, which made the original preparation work incomplete, and the kitchen was obviously improved.
3. In March XX, the Jianyi store used the direct selling method to eat fish and fish, so that the boiled fish in the store could flow up to 300,000 yuan in January, which was obtained in XX, XX and XX years. A historic breakthrough, while the gross profit of boiled fish has been controlled between 76% and 78%.
4, the kitchen this year using a one-minute positioning method management, the kitchen freezer and all cargo positioning treatment, Wancheng store and Madian store under my influence achieved good results.
5. Shunyi Store's new opening preparation and exchange and comprehensive management training. The kitchen actively participated in and studied and implemented, especially the difficulty in managing the logistics of the kitchen. The staff quarters were standardized and achieved good results. No one did not boast that the kitchen dormitory was clean and hygienic.
6, learning a variety of process learning, through the kitchen to test the bottom three times, the store organized twice, the group once, the theory into the actual operation.
7, this year's price increase is too large, such as the kitchen dried chili original 3 yuan / kg rose to 10 yuan / kg, pepper also rose to 25 yuan / kg, after the kitchen key adjustment on the boiled fish gross profit has no effect.
Fourth, the problem of the kitchen
1, due to aging equipment this year, cold storage, aging, maintenance and management costs a lot, indicating that our kitchen needs to enhance work awareness.
2. It is necessary to summarize and learn how to do employee ideological work.
3. Not enough to strengthen the learning atmosphere of the kitchen.
4. Intensive kitchens are not perfect enough to prevent the loss of middle-class workers.
V. XX Year's Conception and Work Arrangement
1. Prepare for the Olympics next year, and learn to rebuild, train and manage the team.
2. Effectively monitor and guide the kitchen and improve execution according to standards.
3. Through professional training and management, make reasonable reserves of the chef's technical strength and rationally introduce new dishes.
4. Safely maintain the kitchen environment, sanitation, and equipment, while controlling costs and expenses.
5. Implement the monthly work plan and daily work log.
6, communication - management, management, management team.
The new year means a new starting point, new opportunities, new challenges, and I am determined to make persistent efforts to open a new situation in my work.
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