食堂厨师长20 xx年度工作总结（6200字）.doc

食堂厨师长20xx年度工作总结（6200字）Time is like an arrow, before you can say Jack Robinson of time elapse quickly 20xx be about to near end, what accompanying christmas day immediately is festival the breath with new years day, the ding 20xx is about to knock noisy. Above all, I congratulate beforehand everybody Happy New Year, work is great! Turn ones head 20xx, below the consideration guidance that leads in everybody, below the support of extensive staff, hold chef concurrently as division commander of a hutch, I hold to set oneself an example to others from beginning to end, high level, strict requirement, solidarity and lead dining room employee, insist to be attached most importance to with overall situation, obedience organizes arrangement, dry group loves group, had paid dining room government with his real operation, make sure the job is moved normally turn, provide elegant, goluptious dish and excellent service for leader and employee, we still are reclaimed come out several mus of ground, grow vegetable, raise a cattle, sheep, chicken, duck. Add the variety of design and color of meal, accomplish advocate non-staple food is reasonable and tie-in, reduce loss, managing cost. The concept of warm service, it is the ground heart and soul elegant, violet gold serves. In 20xx, the dining room recieves exterior have dinner 121 times in all, add up to 1077 person-time, the accord that is reached a guest by the leader reputably. The specific work that comes to a year now sums up as follows: One, working respect: I hold the position of dining room director to hold job of dining room cook concurrently now. The draw on the wisdom of the masses below the guidance that I lead in everybody, make more reasonable job plan. Fall in the circumstance of managing defray above all, satiate had eaten to be not wasted, improve oneself cooking technology ceaselessly on the technology. In practice I am explored ceaselessly, let leader and employee can eat on sweet and goluptious meal. 2, run a side: Above all, groom regularly from personnel of course of study to the kitchen and coach, put an end to the gross error in unit process of cargo bandling, for instance burn, scald. Actual condition strengthens combinative employee quality education, to what operation personnel undertakes having specific aim hutch art grooms, and often incentive the career that they regard the work is him. The course tries hard, employee whole quality is able to rise; Pay attention to appearance, abide by discipline of kitchen regulations system, work, not absence from duty, not absent from work, do not be late, not leave early; Now, we had formed the group of a harmony, high grade, efficient, innovation. 3, quality respect: Dish quality is a dining room be able to fresh, solid core. Grow as chef, I father to close quality, assure to feed capable person, not not fresh, cankered, degenerative. Ensure the have dinner of employee is wholesome, nice even take strict precautions against bromatoxism, reject mildew to change, expire food. Next, add the variety of design and color of meal, accomplish advocate, non-staple food is reasonable and tie-in. 4, wholesome respect: Carry out strictly “ law of food sanitation safety “ , catch safety of good food sanitation to work seriously, each link that food machines. Press a regulation, every employee must be in charge of to respective wholesome area, hope to undertaking two days every be alexipharmiced between the operation leader and work in the same placing have casual inspection; Offer precious opinion, try to correct. Next, formulary provision raw material must be classified deposit, cent manages somewhere else, kitchenware also must be deposited in fixed position; Additional, storeroom, last the raw material such as ark, refrigerant box deposits the ground to also undertake periodic temperature and humidity are measured. We use the power that everything can use, ensure food sanitation is safe, prevent food decay, create needless waste. 5, cost respect: In ensure do not overspend, not wasteful, and below the circumstance of dish quality, reduce one of a be our pursuit frombeginning to end loss, managing cost, main goals. Grow as chef, in at ordinary times an a few new methods that reduce cost also are summed up in the job. Be like: Master principle of ” of first-in first-out of inventory state, determined executive “ at any time, throw the raw material with longer time of goods in stock as soon as possible use; Development is tasted without cost dish, in order to reduce cost. The place on put together is narrated, in this year, pass the joint efforts of the group, we obtained remarkable result in kitchen management field; Quality of control of quality of innovation, dish, cost, employee is tasted to carry advanced respect to obtain quite high grade in dish. Of course, we still are put in inadequacy. Ask leader and colleague to supervise point out mistakes so that they can be corrected, I also feel the challenge sex that my bear works and innovation sex. Through a year of much effort, on original working basis, strict him requirement is mixed help in the kitchen personnel, inadequacy is found out in the following job, preserve good tradition. Henceforth, the group that I can lead us certainly tries hard ceaselessly, accept a challenge, be brave in to innovate, cooking is more elegant and delicious dish. Demit is old during seeing the New Year in, we will go up in the foundation 20xx, continue to strengthen monitoring of sanitation of management, quality and cost control, want to improve oneself working train of thought at the same time, inspect new course to taste, accelerate the innovation of dish. Anyhow, in the job h