后厨人员工作总结
第1篇：后厨工作总结
后厨工作总结
I wish everybody Happy New Year!Turn one’s head worked 2012, in each leader the help falls, below the work in the same placing’s support, grow as a chef, my set oneself an example to others, high level, strict requirement, guide staff of 234 buildings kitchen, make fancy cooked food and high grade service;be kitchen economy interest and hotel society benefit for the client, altruistic dedication, conscientious, cautious and conscientious.1--I will be in charge of job of 2 buildings kitchen in May, what job of 4 buildings kitchen takes over to know very well responsibility again after is great, but the support that has Zhang Zong and Zhu Shi teacher and colleague help me do not lose popular confidence, trust to mine with the most first-cla achievement redound hotel.The job that comes to a year now is summed up as follows: 1, does quality of food of food quality quantity measure: ? Shallow of thirsty of spic army persimmon N of Α of of conspicuous of Qiao of channel of admire of channel of ⒄ of Di of of fall from the sky of health blown away by wind already reviewed persimmon thing gate of a lane fights Yue Kang of stand upright daughter-in-law of be ignorant of of fine Ti of search of of large Gu Pin sunlights? of silk ribbon of Qiao of ability pa chart does dish markers, the color of every dish, sweet, flavour, model do one’s best stabilizes;to still listen to antechamber employee opinion and guest feedback ceaselely, sum up every sunrise to taste a problem, improve in daily regular meeting.In bright red master guide next reaching cooperate to fall that what the kitchen works in the same place, those who finished bill of fare of large party level make, thereby effective aurance the quality stability that large party dish tastes.Dish of 3 Lou Jiuqu the daily life of a family are complete according to economy, substantial, quantity big, taste homely characteristic will cater to the market.Apply only food person specially aigned for a task or job is made, dish is tasted allocate person, responsibility to allocate a person, increased the responsibility heart of employee thereby.Quantity of quality of food of kitchen of 4 buildings state banquet is strict according to take high-end course, fashionable forward position, from color, sweet, flavour, form, gas, qualitative, elegant, raise, unripe wait for many sided consideration, make sure course of restaurant of 4 buildings state banquet tastes a piece of calling card that regards great embellish as an ancient name for China.During large party I myself will undertake whole journey monitoring, hold each link not to make mistake.At the same time dish of desk of will large bag is tasted allocate a person, from raw material treatment is in charge of to responsible finally person.2, does cost control cost control respect: ? Persimmon of army of spic of Yi V げ health? of that scar Cuo reduces cost, invite benefit customer.I also sum up the method that gives to reduce cost.Like: ? Xun widow pricks principle of “ of first-in first-out of? determined “ , sell the raw material with longer goods in stock as soon as poible go out, to “ 0 ” inventory draws close;considers to make taste without cost dish, discard the rest of entree raw material make it holds type dish in the palm to taste, still let every employee in order to reduce cost;know what to use the unit price of raw material, learn the cost of estimation raw material, control cost to every employee body, make all kitchen staff nurturance is managing consciousne, thereby benefit is the greatest change.3, : of administrative administration field? ? of of divide evenly the Song Dynasty I groom in the light of employee case quality, the kitchen that has specific aim to employee everyday art groom, and often incentive employee regards the work yes the enterprise will do, employee whole quality is able to promote, if pay attention to appearance, honour defend kitchen regulations course to make etc;is daily listen to downstage opinion and guest and opinion of qualitative check department, be in everyday in kitchen regular meeting, take solve, implement the each regulations
system of the hotel stoutly, do not practice favoritism.April when hotel the opportunity that to me the Beijing outside going out learns, realise through learning this oneself are managing the job to go up, with home person of the same trade of meal of famous public house returns existence difference, much in the job henceforth to international, home famous hotel company studies advanced administrative experience, outstanding dish to taste, will promote the level of management of oneself and cooking technology thereby.4, dish tastes innovation to taste innovation respect in dish our draw on the wisdom of the maes, collect everybody’s force, master degree gives two new course every months to taste the least each.I myself will done new course to taste support of innovation work platform, let employee can show his adequately, taste competitive respect to provide source in dish for the hotel thereby.A lot of outstanding dish appeared to taste in the meantime for example;Flesh of sweet shrimp of garlic of type of cake of silk of sesame seed cake of paper of chicken of great embellish fascia, wool, turnip, heart, crab burns sheet jelly made from bean or sweet potato starch to wait, won a lot of guests reputably.5, : of wholesome and wholesome respect? It is good that be jealous of of cut up with a hay cutter of collect of fine purplish or white patches on the skin says lobar man steps on ā ? to catch food sanitation safety works, hold each link of good food treatment.Pre a regulation, differentiate the wholesome area with every respective employee, do not leave blind angle sanitation.Stipulate claification of food raw material is deposited, element meat or fish is unripe ripe departure, apart.Accomplish the work every detail, prevent effectively to prevent client bromatoxism incident to happen thereby, avoid needle accident to happen.6, safe and safe respect;Accomplished annual to do not have bromatoxism incident happening, without any safe hidden trouble, without accident of bigger inductrial injury.Everybody is accomplished to be able to be carried on the back in respect of fire control knowledge, can use fire extinguisher material.Know 4 ability, 3 meetings 3 change, can call the police scattered paageway position, amount and direction reach program, numeric hotel and work area hotel fire extinguisher is phyletic.Acknowledgment Zhang Zong, bright red master is reached to my accredit support energetically, let me draw perfect full stop in 2012 kitchens job.The place on put together is narrated, in this year, the ceasele effort of kitchen group, safety of quality of control of quality of innovation, dish, cost, employee, food is tasted to wait to have better result in dish.I also feel the challenge sex that my bear works and innovation sex.The job planned 2013;1, communicate downstage;With downstage communication problem all the time since the difficult problem that is a kitchen, will increase chef quality promotion 2013, communication ability, will come on stage about with downstage collaboration system, for example;Dish tastes system of feedback of regulation of appraise Qing Dynasty, harmonious meeting, opinion to wait, avoid effectively to communicate thereby not free brings a lot of iue.Strengthen group consciousne to groom, staff of the kitchen after letting knows with downstage employee only concerted effort cooperates, ability makes our dish tastes the most perfect full stop on the picture, ability lets a hotel produce highest economic benefits.2, innovation dish;Dish tastes be chef forever to live basic, also be the pursuit of each profeion chef, realize a paageway of self-worth.In innovation dish respect we soon international meal ace for example the large kitchen of dining-room of Mi Jilin SamSung, craft drees to domestic meal tycoon for example dish of condition of big Dong Yi, spruce Changjiang Delta, big Chengdu and etc, strive the hotel tastes respect of research and development to have core advantage in dish.3, the job plans 3 buildings to undertake decorating, add competition ability of hotel meal whole to spend thereby.Hutch ministry will do good job to plan disposition，personnel increases dish of Hunan dish, another name for Guangdong Province, plain dish to complement then dish tastes diversity demand, will satisfy the guest of different taste.Hutch ministry has built outstanding dish to taste file the job, can make sure dish tastes newer job at any time.4, groom increase employee to groom strength, offer to employee multilayer cla study platform.Wait from efficiency of ability of spirit of employee quality, group, cooperation, skill all-around undertake, let employee move toward integrated level whole to rise from onefold technical level thereby.Above few points will label the working focus this year.The 2013 groups that I can lead me are challenged ceaselely, be brave in to innovate, cooking gives fancier cooked food, will cater to the development demand of the market, with have exceedingly good achievement redound public house more.Thank.
第2篇：后厨工作总结
工作总结
转眼间2017已结束，感谢领导一年多来给予的关心帮助及同事们对我工作的支持，使自己个人能力也得到了很大的提高，现将工作情况作总结汇报，并工作打算作简要概述。
一、一年来主要工作
（一）服务员期间工作
首先，将餐厅的卫生做好，坚持每天与同事将餐桌、餐椅及地面卫生清扫干净，为大家创造一个整洁干净的就餐环境；其次，做好餐具的消毒工作，定时将餐具分类消毒，并及时将残缺破旧的餐具更新。最后，认真听取用餐人员反馈的意见，及时报告上一级领导并进行纠正改进。
（二）领班期间工作
在做领班期间，首先自己能够以身作责，带领服务员做好服务工作。以身作则是我做好工作的关健，卫生清洁过程中，发现有不合程序或者清洁不彻底时，指出问题所在，使同样的错误不再同一个人身上出现两次。其次熟悉店内的菜品，特别菜式及价格；同时做好餐前、餐中、餐后的巡视与服务，工作中遇到问题，善于思考，虚心接受意见。最后能够妥善安排候餐宾客，根据排队次序安排宾客刷卡就餐，做到就餐秩序有序；并根据实际运作向主管提出合理化建议，反映下级的情况和意见,做到上下级间的沟通。
（三）前厅主管期间的日常工作
1.礼节礼貌要求每天练习，要求员工见到客人要礼貌用语，特别是前台收银和区域看位服务人员要求做到一呼便应，要求把礼节礼貌应用到工作中的每一点滴，员工之间相互监督，共同进步。
2.班前坚持对仪容仪表的的检查，仪容仪表不合格者要求整理合格后方可上岗，岗上发现仪容问题立即指正，监督对客礼仪礼貌的运用，员工养成一种良好的态度。
3.严抓定岗定位和服务意识，提高服务效率，针对服务人员在用餐高峰期的时候进行合理的调配，以领班为中心随时支援忙档的区域，其他人员各负其责，明确各自的工作内容，进行分工合作。
4.前厅卫生管理，要求员工看到有异物或者脏物必须马上清洁。各区域的卫生要求四周及餐桌、地面、无尘无水渍、摆放整齐、无倾斜。
5.用餐时段由于客人比较集中，往往会出现客人排队的现象，客人会表现出不耐烦。能够带领员工做好用餐高峰前的接待准备，以减少客人等候时间，同时也应注意桌位，确保无误。做好解释工作，缩短等候时间，认真接待好每一桌客人，做到忙而不乱。
（四）、员工日常管理
1.新员工作为餐厅人员的重要组成部分，能否快速的融入集体、调整好心态将直接影响服务质量，根据新员工特点及入职情况进行谈心，目的是调整新员工的心态，正视角色转化，认识餐饮行业特点。使新员工在心理上作好充分的思想准备，缓解了因角色转变的不适应而造成的不满情绪，加快了融入餐饮行业的步伐。
2.注重员工的成长，时刻关注员工的心态，要求保持良好的工作状态，不定期组织员工进行学习，并以对员工进行考核，检查培训效果，发现不足之处及时弥补，并对培训计划加以改进，每月定期找员工谈心做思想工作，了解他们近期的工作情况从中发现问题解决问题。
3.结合工作实际加强培训，目的是为了提高工作效率，使管理更加规范有效。并结合日常餐厅案例分析的形式进行剖析，使员工对日常服务有了全新的认识和理解，在日常服务意识上形成了一致。
二、工作中存在不足
1.在工作的过程中不够细节化，工作安排不够合理，工作较多的情况下，主次不是很分明。
2.与上下级之间欠缺沟通，常常是出了事以后才发现问题的存在。
3.对服务员的管理上存在过得去的现象，顾于面子而不去对其批评。
4.生活中对员工的关心不够，常常有些员工生活中存在困难不能及时发现并予以解决。
5.与就餐人员的沟通不够，不能及时采纳就餐人员对饭菜质量的意见建议。
三、2018年工作计划
1.努力做好内部人员的管理，在管理上做到制度严明，分工明确。
2.在现有的例会基础上进一步深化例会的内容，把服务质量研讨会建设成为所有服务人员的沟通平台，相互学习，相互借鉴，分享服务经验，激发思想。
3.将在现有服务水准的基础上对服务进行创新提升，主抓服务细节和人性化服务，提高服务人员的入职资格，提升服务员的薪酬考核待遇标准，加强日常服务，树立优质服务先进个人，制造服务亮点。
4.在物品管理上责任到人，有章可循，有据可查，有人执行，有人监督。
5.加强与就餐人员的沟通，以问卷方式调查饭菜质量，对反馈问题，及时进行解决。
以上是我一年来的工作的总结及下年的工作打算，如有不妥之处，请领导给予指导，谢谢！祝愿酒店生意越来越好。
第3篇：后厨工作总结
2015年工作总结
2015年马上过去，回首2015年的工作，身为一名后厨师长，我以身作则，严格要求我的员工，虽有做的不好的地方，我们正在努力改进。
一、菜品创新
今年经酒店组织去外边学习了新的菜品，还有新的原材料，我们正在开发研究。
二、成本控制
库存货品，坚持做到先进先出，把库存时间长的原材料尽量先安排，冬季我以零库存靠拢，2015年的毛利如下：4月份：42%；5月份：62%；6月份：70%；7月份：70%；8月份：64%；9月份：59%；10月份：67%；11月份：57%。
2016年工作计划
回首2015年的工作，厨房员工积极努力，在完成计划的同时也有不足之处，需要进一步改进。2016年我会从一下几点去努力：
1、菜品质量：
我会每天在例会上严格要求我的员工，要有虚心好学的态度，重视食品安全卫生，出菜保质保量，菜品颜色搭配合理配备，杜绝异物杂质、变味的菜品出现。
2、餐厅后厨沟通协调：
每天及时加强对客人反馈的意见，正确对待，重视并有良好的心态，不断提升菜品质量；
3、成本控制：
对原材料合理利用，做到物尽其用，把好验货关，杜绝变质变味的食品流入本店，协调凉菜、中厨、面点对原材料边角料的合理利用，禁止长流水长明灯；
4、菜品创新：
多去外边学习，经常去菜市场转转，发现一些新的原材料，多与采购沟通，及时了解本地市场动态，结合本地原材料，多研发一些新的菜品，2016年我会多去外边的酒店交流学习新菜品；
5、安全：
厨房的安全是酒店的重要部门，我会要求员工人走灯灭、水关、电关、气关，另外值班人员离店后必须把值班情况、水电气情况和后面上锁情况检查结束后，在后厨值班本上签字后离店。
第4篇：后厨工作总结
工作总结
转眼间2017已结束，感谢领导一年多来给予的关心帮助及同事们对我工作的支持，使自己个人能力也得到了很大的提高，现将工作情况作总结汇报，并工作打算作简要概述。? 一、一年来主要工作?（一）服务员期间工作? ?????首先，将餐厅的卫生做好，坚持每天与同事将餐桌、餐椅及地面卫生清扫干净，为大家创造一个整洁干净的就餐环境；其次，做好餐具的消毒工作，定时将餐具分类消毒，并及时将残缺破旧的餐具更新。最后，认真听取用餐人员反馈的意见，及时报告上一级领导并进行纠正改进。?（二）?领班期间工作? 在做领班期间，首先自己能够以身作责，带领服务员做好服务工作。以身作则是我做好工作的关健，卫生清洁过程中，发现有不合程序或者清洁不彻底时，指出问题所在，使同样的错误不再同一个人身上出现两次。其次熟悉店内的菜品，特别菜式及价格；同时做好餐前、餐中、餐后的巡视与服务，工作中遇到问题，善于思考，虚心接受意见。最后能够妥善安排候餐宾客，根据排队次序安排宾客刷卡就餐，?做到就餐秩序有序；并根据实际运作向主管提出合理化建议，反映下级的情况和意见,做到上下级间的沟通。?（三）前厅主管期间的日常工作? 1.礼节礼貌要求每天练习，要求员工见到客人要礼貌用语，特别是前台收银和区域看位服务人员要求做到一呼便应，要求把礼节礼貌应用到工作中的每一点滴，员工之间相互监督，共同进步。
2.班前坚持对仪容仪表的的检查，仪容仪表不合格者要求整理合格后方可上岗，岗上发现仪容问题立即指正，监督对客礼仪礼貌的运用，员工养成一种良好的态度。? 3.严抓定岗定位和服务意识，提高服务效率，针对服务人员在用餐高峰期的时候进行合理的调配，以领班为中心随时支援忙档的区域，其他人员各负其责，明确各自的工作内容，进行分工合作。? 4.前厅卫生管理，要求员工看到有异物或者脏物必须马上清洁。各区域的卫生要求四周及餐桌、地面、无尘无水渍、摆放整齐、无倾斜。? 5.用餐时段由于客人比较集中，往往会出现客人排队的现象，客人会表现出不耐烦。能够带领员工做好用餐高峰前的接待准备，以减少客人等候时间，同时也应注意桌位，确保无误。做好解释工作，缩短等候时间，认真接待好每一桌客人，做到忙而不乱。??（四）、员工日常管理? 1.新员工作为餐厅人员的重要组成部分，能否快速的融入集体、调整好心态将直接影响服务质量，根据新员工特点及入职情况进行谈心，目的是调整新员工的心态，正视角色转化，认识餐饮行业特点。使新员工在心理上作好充分的思想准备，缓解了因角色转变的不适应而造成的不满情绪，加快了融入餐饮行业的步伐。? 2.注重员工的成长，时刻关注员工的心态，要求保持良好的工作状态，不定期组织员工进行学习，并以对员工进行考核，检查培训效果，发现不足之处及时弥补，并对培训计划加以改进，每月定期找员工谈心做思想工作，了解他们近期的工作情况从中发现问题解决问题。? 3.结合工作实际加强培训，目的是为了提高工作效率，使管理更加规范有效。并结合日常餐厅案例分析的形式进行剖析，使员工对日常服务有了全新的认识和理解，在日常服务意识上形成了一致。? 二、工作中存在不足? 1.在工作的过程中不够细节化，工作安排不够合理，工作较多的情况下，主次不是很分明。? 2.与上下级之间欠缺沟通，常常是出了事以后才发现问题的存在。? 3.对服务员的管理上存在过得去的现象，顾于面子而不去对其批评。? 4.生活中对员工的关心不够，常常有些员工生活中存在困难不能及时发现并予以解决。? 5.与就餐人员的沟通不够，不能及时采纳就餐人员对饭菜质量的意见建议。? 三、2018年工作计划? 1.努力做好内部人员的管理，在管理上做到制度严明，分工明确。? 2.在现有的例会基础上进一步深化例会的内容，把服务质量研讨会建设成为所有服务人员的沟通平台，相互学习，相互借鉴，分享服务经验，激发思想。? 3.将在现有服务水准的基础上对服务进行创新提升，主抓服务细节和人性化服务，提高服务人员的入职资格，提升服务员的薪酬考核待遇标准，加强日常服务，树立优质服务先进个人，制造服务亮点。? 4.在物品管理上责任到人，有章可循，有据可查，有人执行，有人监督。? 5.加强与就餐人员的沟通，以问卷方式调查饭菜质量，?对反馈问题，及时进行解决。? 以上是我一年来的工作的总结及下年的工作打算，如有不妥之处，请领导给予指导，谢谢！祝愿酒店生意越来越好。
