Work summary, year-end summary, half-year summary and quarterly summary are the most common and universal. Summary is a kind of applied writing, which is a rational thinking about the work that has been done. This time, I compiled the 2022 PPT Textbook of Chef's Work Summary and Plan for your reference.

2022 PPT Textbook of Chef's Work Summary and Plan in Food and Beverage Department (1) Looking back on every day in the past, as a canteen chef, I feel deeply responsible and under great pressure. Because the quality of my work is likely to affect the physical and mental health of all employees, I can do better in my future work in order to foster strengths and avoid weaknesses. My work in the past 20 years is summarized as follows.

1. Regarding the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's operating conditions and market customer surveys. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich our products and gradually form a number of targeted and stylized products. Make the product establish its own brand in the development and change.

2. Management: People-oriented, I strengthen quality education in combination with the actual situation of employees, conduct targeted cooking training for employees every day, and often encourage them to take their work as their own career. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd and abiding by kitchen rules and regulations; Some employees even began to ponder new recipes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality: The quality of dishes is the core competitiveness of the survival and development of canteens. As a chef, I strictly control the quality. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the front office staff and the feedback from the guests, summed up the problems in daily production, and timely improved the deficiencies in daily regular meetings; We also often update the menu, use our brains, find ways and make changes to ensure that repeat customers can taste new flavors every time.

4. Health: Strictly implement the food hygiene and safety law, do a good job in food hygiene and safety, and handle all aspects of food processing. According to the regulations, every employee is responsible for his own health area, and I will conduct irregular inspections; Secondly, it is stipulated that food raw materials must be treated separately and kitchen utensils must be stored in a fixed position; In addition, the temperature and humidity of raw materials such as kitchens, fresh-keeping cabinets and freezers are also tested regularly. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

In the acceptance and use of raw materials, we should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give benefits to customers.

Summary and Plan of Chef's Work in Catering Department in 2022 (II) 20__ years has become history. In the past year, I thanked all the leaders for their guidance and colleagues for their support. As a chef, I will definitely set an example in my future work, be strict with myself, lead our team to provide services for guests and make up for the shortcomings we found. The following is a summary of my work:

First, the ideological aspects of employees.

1. At present, the kitchen workers in our department have no ideological fluctuations.

2. The leader raised his salary for the second time this year, and everyone was satisfied, which promoted the workers' work products and stabilized the employee flow.

Most employees think that their abilities can be brought into full play, and this job is suitable for them.

Second, personnel management.

1, professional skills assessment, survival of the fittest, please come in and go out and have regular training to improve employees' business skills and professionalism. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

Kitchen workers have been adjusted many times this year. The principle of adjustment is to use the old and new flexibly and improve the skills of kitchen workers.

Third, the quality of dishes.

The four-level check system and the one-level negative check system are adopted, that is, the chef of the side dish checks, the chef of the stove checks, and the waiter checks, and has the right to return the goods if there is any problem. Otherwise, everyone should bear the corresponding responsibilities, formulate the operation process and feeding standard of dishes and implement them.

Fourth, the cost.

1, master the first-in first-out principle.

2, in the design of dishes to satisfy the guests, economical, value for money.

Five, in terms of food hygiene and safety, fire safety.

1, strictly implement the Food Hygiene Law and do a good job in kitchen hygiene and safety.

2, strictly implement the standard operating procedures, to prevent all kinds of accidents, to achieve safety in production, alarm bells ringing.

Six, the problems in the kitchen

1. The stainless steel protective frame in the kitchen gutter needs to be replaced due to aging. Although it is a small detail problem after a long time, it may cause an accident.

2. The boys' dormitory needs to be waterproof when it leaks rain.

Most kitchen door handles have been damaged and need to be replaced.

4. Some employees have poor foundation and poor reception ability, which brings some pressure to their work.

Seven, _ _ dining situation

1, received four large meetings.

Chinese food receives about 200 tables of guests every month.

Eight, 20__ years of thinking and work arrangements.

Our team should continue to strengthen management, quality and hygiene control and cost control on the basis of _ _ _, and at the same time improve working ideas, examine new dishes and accelerate dish innovation. Continue to strengthen skills training and increase the team's combat effectiveness. Strive for every dish to meet customer requirements!

Summary and Plan of Chef's Work in Food and Beverage Department in 2022 PPT Textbook (3) With the rotation of the earth for one year, it immediately came to a perfect end. This year, I received the training of national nutritionists, went to two places to participate in the exchange of nutritionists all over the country, and studied face-to-face with domestic scientists, and achieved substantial results. In the kitchen, learn the basic knowledge of cooking workflow and catering with the masters, and discuss the shortcomings in the work with colleagues.

20__, actively communicate with others in personal communication, and also be willing to share your inner feelings and thoughts on a certain issue with others. In practice, I am familiar with every workflow and work details. The working speed has been obviously improved compared with the previous year. At the same time, it also brings some shortcomings in work, such as: lack of the same language in interpersonal relationships, lack of bright spots to attract others, attention to details in work, and further strengthening of coping ability. In practice, we need to take courage and courage to break through and stay at the original work level. The work in 20__ years is summarized as follows:

I. Food and personal hygiene

Food safety is a topic of concern to Chinese people at present, and it is a chef's unshirkable responsibility to do a good job in food safety and hygiene. In 20__ years, food hygiene, tableware hygiene and food storage will be implemented according to certain work requirements. As for the sanitary contract area of the kitchen, I will take concrete measures to keep it clean and tidy.

Second, personal hygiene.

Develop good living habits, cultivate your physical fitness, and achieve "four diligence": diligent shampoo, diligent haircut, diligent bath and diligent nail cutting. On this basis, we should wash our hands and wash our clothes frequently. The positive interaction between personal hygiene and food hygiene is helpful to reduce the risk rate of food safety problems. Help to improve the image and quality of the department. It is helpful to promote the development of food safety in China in a scientific and healthy direction.

Third, the actual operation work

The production of dishes is the most important thing in the actual operation, ensuring that the weight, quantity and quality of dishes are determined according to the work requirements, ensuring that the dishes are smooth and not chaotic, and the dishes are produced in the correct order. Ensure that there are not many seasonings, but a lot, so as to meet the needs of chefs. The picking time is controlled within a certain range and can be completed at one time. During the big order period, the delivery is more than usual, and in the off-season, the inventory should be kept in the usual state. While ensuring that small ingredients meet the needs of chefs, it is necessary to maintain the freshness of small ingredients. Next year, I will go deep into the grassroots to learn some basic cooking techniques, integrate my usual learning ideas and knowledge, and share them with you.

20__ is a year of both achievements and regrets. I realized the first step of my ideal success, got the training of teachers and got the help of leaders. I will thank them with practical actions and solve my own problems with the knowledge I have learned. Believe in myself, I will actively communicate with old employees and help them solve real problems. I believe I will perform better next year and make a major breakthrough on the original good foundation!

Summary and Plan of Chef's Work in Catering Department in 2022 PPT Textbook (4) Time flies, and _ _ years have passed quickly. Looking back on the past year, I am filled with emotion-this is the eighth time I have written an annual work summary for this position. This year, the price of the whole Beijing market has risen rapidly, and the personnel cost is also rising. Thanks to the group's strong management training and everyone's concerted efforts in Qi Xin, the work in the same period has been improved compared with previous years. The main work is summarized as follows:

First, the kitchen management

1 and _ _ year kitchen personnel adjustment. Once, the deputy chefs of Zhongguancun Store and Yuanmingyuan Store were exchanged, and the other time was the preparation made by Xierqi Store in August. The personnel were completely adjusted, and the old ones brought the new ones. The director of Yuanmingyuan Store was transferred to Xi 'erqi, and a new director was added. The directors of other departments were brought to Beijing in 20__.

2. At the beginning of the year, the kitchen made a set of self-inspection work signature process for each department, which made all the original preparations incomplete and improved the kitchen obviously.

3. In _ _ _, a store was built, and everyone ate fish and delivered fish directly, so that the boiled fish in the store reached 300,000 yuan in January on the original basis, which made a historic breakthrough. At the same time, the gross profit of boiled fish is always controlled between 76% and 78%.

The kitchen is managed by one-minute positioning method this year, and the kitchen refrigerator and all the goods are positioned. Wancheng Store and Madian Store have achieved good results under my influence.

5. Preparatory communication and comprehensive management training for the new opening of Shunyi Store. The kitchen actively participates in and studies the implementation, especially makes great efforts to manage the kitchen logistics. Staff quarters have been standardized and achieved good results. There is no one who does not praise the cleanliness of the kitchen and dormitory.

6. I studied various processes and passed three kitchen exams, two in-store organization and one group organization, which turned theory into practice.

7. Prices have gone up too much this year. For example, in the kitchen, the original 3 yuan/kg of dried peppers has risen to 10 yuan/kg, and peppers have also risen to 25 yuan/kg. After the focus of the kitchen was adjusted, the gross profit of boiled fish was not affected.

Second, the problems in the kitchen

1. This year, due to the aging of equipment, cold storage, ventilation, maintenance and management costs are very high, indicating that our kitchen needs to strengthen work awareness.

2. How to do a good job in employees' ideological work needs to be summarized and studied.

Not enough has been done to strengthen the learning atmosphere in the kitchen.

4. Strengthening the kitchen to prevent the loss of Chinese workers is not perfect.

Three. Ideas and work arrangements for next year

1. Recreate, train and manage the team through learning.

2. Effectively monitor and guide the kitchen and improve the execution in strict accordance with the standards.

3, through professional training and management, reasonable reserve chef technical force, reasonable introduction of novel dishes.

4. Safely maintain the kitchen environment, sanitation and equipment, and at the same time control costs and expenses.

5. Implement the monthly work plan and daily work log.

6, communication-manage yourself, manage good people, manage the team.

The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.

Summary and Plan of Chef's Work in Catering Department in 2022 (V) After 20 years' efforts, a new year has come. Looking back on the past year, I feel a lot. As a chef, I have always been strict with myself, consciously obeying the arrangement of the leader, insisting on putting the overall situation first, and successfully ending my work for one year with the support of the leader.

In order to better complete my work in the new year, I summed up my work for 20__ years. At work, I work as a chef in the canteen. I strictly abide by the canteen hygiene system when cooking, and earnestly implement the May 4th hygiene system. Lead the team by example, strictly enforce the food hygiene law, prevent diseases from entering the mouth, prevent food pollution and harmful substances from harming diners, and ensure the health of diners. Finished products should be stored in four isolated areas; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice.

Environmental sanitation adopts four ways: people, things, time, quality, division of labor and responsibility; Personal hygiene should be done in four aspects: washing hands frequently and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor in the operating room regularly every day, carefully wipe the floor, tables and chairs in the dining room, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment in the operating room. In the past year, I worked hard to learn cultural, professional and technical knowledge. Establish and strengthen the idea of serving the people. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work.

In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate.

In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, unite as one and do a good job in the kitchen. In my work, I am diligent and conscientious, hard-working and actively performing my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders. The airport will carry forward the past and make persistent efforts. Under the correct leadership of the company, adhere to the development strategy, constantly improve themselves, strive to complete the company's tasks, meet new challenges with confidence and achieve new goals. I believe there is nothing better than this.