后厨工作总结
I wish everybody Happy New Year! Turn one’s head worked 20xx, 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-class 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 ceaselessly, 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 assurance 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 assigned 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 possible 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 consciousness, 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
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