Do a good job in property and financial management: adhere to the principle of running the park diligently, rationally use limited funds, and do practical things and good things for kindergartens. 2, do a good job in the school year budget and final accounts, inspection and supervision, strict financial system and financial system. 3, strict financial system, a clear division of labor, all financial expenditures must be carried out under the unified arrangement of the director, each invoice must be signed by the director, and the financial accounts are reviewed once every semester. 4. The accountant insists on reporting the settlement statement every month, so that the factory director can master the capital situation and arrange the funds reasonably.
Affairs: Do a good job in purchasing and updating teaching supplies, office supplies and teaching toys in time, and do a good job in teaching supplies and environmental layout materials for each class according to the characteristics of the park. 2. Do a good job in the maintenance of kindergartens, regularly check large, medium and small toys, eliminate unsafe factors, and timely maintain the doors and windows, glass and tap water of kindergartens. 3, do a good job in kindergarten health care, children's toys, quilts and dormitories are often disinfected. And record the disinfection situation. Teachers in each class should cooperate with health care teachers to do a good job. 4. Care about children's lives and run the canteen well. (1) often go deep into the canteen to check, and strictly implement the canteen work system and hygiene system, and serve the teachers and students wholeheartedly. (2) Children should have hot dishes and hot meals every day for lunch, which is balanced in nutrition and cheap, so that children can eat well and parents can rest assured. (3) Make a good supply of boiled water, make full use of the tea bucket in each class, and let the children drink water at any time. (4) Do a good job in canteen hygiene, separate raw food from cooked food, put an end to all unsanitary factors, and cultivate children's good eating habits.
Do a good job in garden construction and create a beautiful environment: manage flowers and trees, lawns and orchards. During the growing period of the lawn, we should protect the lawn and make it grow well. At the same time, it is necessary to strengthen fertilization, increase some flowers and trees, make the seasons evergreen and fragrant, and beautify the campus. Educate children to care for every grass and tree in kindergarten. There are no sundries in the park, all kinds of toys are placed reasonably, and the indoor and outdoor layout of activities is beautiful, so as to beautify, green and purify, and be full of childlike interest. 2. Strengthen the management of sanitary environment in kindergartens. The whole campus is divided into people inside and outside, and the class teacher is responsible for each activity room, so that it is clean and tidy, the windows are clean, there is no paper scraps, phlegm and sundries inside and outside, all kinds of appliances are neatly arranged, and there are no weeds in the clean area.
Summary of Kitchen Work 2 With the guidance and help of the garden leaders and the understanding and support of all the teaching staff, the kitchen has completed all the work of this semester well. The specific work is summarized as follows:
First, do things seriously and be honest. No matter whether the weather is cold or warm, we consciously overcome difficulties, strictly follow the rules of kindergarten kitchen work, do our job conscientiously, and never despise washing. Perhaps, in the eyes of some people, my work is insignificant, but I think, since the park leaders believe me and give me this job, I will be worthy of kindergarten, parents and children. Be an honest and trustworthy person, do a good job, satisfy parents and reassure leaders.
As we all know, kitchen work is not like being a teacher, which requires high cultural literacy, eloquence and professional skills. Kitchen work is mainly careful and meticulous. I think I must be willing to make efforts and dedication, so I never pick and choose in my work. Obeying the arrangement of the leader and being with colleagues can always save time, improve efficiency and ensure the quality of work.
1. Purchase food through normal channels, obtain the legal documents of the contract booth, and disinfect it by sampling, soaking and cleaning after the purchase acceptance.
2. Carefully do a good job of disinfection, tableware disinfection once. And make disinfection records.
3. Clean the kitchen thoroughly every week to ensure that the kitchen is clean.
4. Make a good supply of boiled water, so that children and teachers can have water to drink at any time.
5, let the children have hot dishes and hot meals every meal, let the children eat well, and parents can rest assured.
6, do a good job in kitchen hygiene, do a good job of separating raw and cooked.
7, the place such as canteen cookware, always pay attention to the safety of electricity and gas, put an end to all security risks. The safety, hygiene and management of kindergarten canteens are directly related to the health of children and the stable development of kindergartens. In the future, I will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better improve all the work.
Summary of kitchen work March 3: Learn about the specific situation of the hotel and run the temporary menu.
1, kitchen surplus materials are listed for sale, and temporary menu training is provided for waiters.
2, standardize the banquet ordering process, increase the process of seeing off guests, and cultivate audio services.
3. Establish a daily meeting system: the kitchen and the floor report yesterday's work completion and today's work plan, and give guidance on new tasks.
4. Make a guest feedback card, and the reservation department will recycle it and record it as important information in the guest file!
Some tableware in the kitchen and floor are complementary.
6. Strengthen the management of floors and kitchens on duty, establish a duty ledger, and set up a signature handover process.
April: design formal menu, banquet menu, plan menu text materials, and train waiters in service skills, details and menus. Establish a marketing department.
1, contact to make menu objects, and complete the nutrition analysis of pictures and menus.
2, planning external publicity and internal publicity content
3. Make regular evaluation plans for floor managers and kitchen managers.
4. Looking for the marketing manager, the newly established welcome post and its work arrangement.
5. Pay attention to theory and practice, and cultivate the "six skills" of waiters.
May: Banquet marketing planning and other planning for the operation of the catering department (member bonus setting) and morning tea rectification. Promotion activities for the second anniversary of the store celebration
1, key points of employee motivation and implementation of month-end assessment
2. Use the membership card to standardize the discount.
3. Six personalized services have been added and fully implemented.
4. The statistics of kitchen and floor consumables, variable cost and gross profit margin need the financial department to make a report every week.
5. Publicity and implementation of banquet venue layout requirements and marketing plan, and training of waiters in banquet service process.
6. Conduct sales training and customer visit training for the marketing manager, and put forward requirements for the work.
7, the establishment of the kitchen "standard menu" and stable rectification of morning tea products.
June: Establish and operate the assessment mechanism for some kitchen employees, and implement the publicity measures of the Food and Beverage Department.
1, consumables control and water and electricity cost control, and specify the responsible person and switching time.
2. Huitong Card Contract is signed, and Inner Mongolia Morning Post, Hohhot Evening News, Northern New Newspaper and Inner Mongolia Daily are publicized, written and executed free of charge.
3. Pay attention to the management of banquet cold fireworks: from contract to holding tracking!
4. Try innovative dishes in the kitchen and add a new one-page menu.
July: The marketing department was added, and the kitchen staff were trained in professional ethics and business skills (no human resources: failure), and the kitchen hygiene rectification reached the standard.
1, waiter's menu content assessment, ordering skills and sales methods training, customer consumption psychology training.
2. Sanitary renovation of the kitchen: personal hygiene, environmental sanitation, rough machining renovation, and cockroach killing have become routine work.
3. Professional ethics and quality cultivation of chefs.
August: Considering the outsourcing of characteristic raw materials and the implementation, training and operation of finished dishes with outsourced raw materials.
1, change dishes from raw materials, make menus, establish standards, and train chefs and waiters.
2. Organize the employees of the Food and Beverage Department to learn the employee handbook.
September: Pay attention to the floor delivery process, service details, pre-meal hygiene preparation, and focus on flexible supervision during meals. The stability of kitchen staff's thoughts and the storage standard of material tips have always been concerned:
1, on the floor: seeing off the guests, collecting feedback sheets, serving details, pre-meal hygiene preparation, gfd standard, placing items in sideboards, and flexible supervision during meals.
2. The kitchen's `: the specification of material head storage, the specification of seasoning use, the gfd of employees, the strengthening of food innovation, the stability of kitchen employees' thinking, and the inspection of raw materials.
10: focus on the reception of the banquet (carpet ironing, food safety, temperature, delivery speed, etc. ). Pay close attention to the hygiene of the dormitory.
1, put an end to waiters getting together during banquet service, and put the ashtray in front of smokers at any time.
2, the management of kitchen food hygiene, formulate the storage form of refrigerator raw materials, raw and cooked separately.
3. Banquet dishes should be kept warm, and tableware should be heated before serving.
4, pay close attention to the dormitory items placed and ground health inspection, bed clean and tidy!
5. In order to cope with the tough battle before the Spring Festival, it is easy to adjust by talking to the kitchen staff and understanding the psychological dynamics!
1 1 month: kitchen chef adjustment, new menu design, new raw material market research.
1, take the purchase to the market to inspect the original seasoning, so as to facilitate the development of new dishes.
2. Delete the poorly sold dishes, innovate more than 30 new dishes and make new menus.
3. Internal training of new menu and training of waiters.
1February: Operation of new menu, formulation of group annual banquet menu.
1, the supervision of new dishes and the collection of guests' opinions after meals are easy to adjust.
2. Design of the annual banquet standard list of the Group.
Comprehensive summary:
1, the hygiene of the catering department has improved in the past year. Lack of upper-level health and safety inspection mechanism and health inspection standards.
2. The burning loss of carpet has been controlled to a certain extent, and it has not risen to the height of process management.
3. The dishes are innovative and the effect is not obvious. Lack of grasp of market taste demand
4. We should regularly organize kitchen staff to go abroad for inspection, establish an innovative mechanism for dishes, and let the development of dishes enter a virtuous circle: inspection-declaration of new dishes-inspection of original seasonings-trial production-improvement-listing!
5, catering marketing effect is obvious, you need to continue to maintain and understand the surrounding opponents, in order to be innovative!
6. The kitchen assessment and operation mechanism is worthy of recognition, and it needs to continue to operate its system: it can be refined into a production line and small stalls (such as Mongolian food stalls)
Summary of kitchen work in 4-20 years, the whole kitchen works normally, but the details still need to be strengthened and improved.
1. With the deepening of anti-corruption activities, the catering industry has been seriously impacted and greatly affected. However, our kitchen has not stopped moving forward, and continues to introduce new dishes. Almost every month, new dishes are produced on time, which is recognized by guests.
Second, further improve the system and put it into practice. For example, daily employee health checklist, sample retention system, etc. , so that each item can be implemented to everyone.
Third, always lead all kitchen staff to study together, understand everyone's thoughts and psychological state, lay a good foundation for better work, understand and care about each colleague's difficulties, and solve them together if there are difficulties.
Fourth, this year's kitchen staff is relatively stable, more United, more practical when problems arise, more tolerant and generous, and deal with problems in time.
5. In view of the current catering environment and catering development trend, combined with consumers' habits, we have launched a series of casserole nutrition packages, and set consumption dishes and prices for family banquets, so that these two legs can walk at the same time, allowing consumers to enjoy family banquets with star-rated products and star-rated services, which is more affordable and economical, thus making the turnover rebound.
Sixth, in the process of collecting raw materials, we should firmly adhere to our own standards and quality. Even if we quarrel with suppliers and plug loopholes everywhere, we should save every penny for the company and this big family, create maximum benefits and benefit consumers.
Seven, personnel arrangement, due to business instability and other reasons, the kitchen staff is relatively small, and the work is more flexible, no longer fixed in a certain position, and everyone is more United and flexible. Over the past year, I have never fixed myself in a certain position, such as snacks, lotus flowers, steamed vegetables, cold dishes, cooking on the stove, or even doing everything at the water table. Of course, I have learned a lot of knowledge and skills and led everyone forward with my own practical actions.
There are still many shortcomings, no one is perfect, but there must be positive energy. Only by recognizing the gap can we make clear the direction of our efforts, overcome difficulties and improve ourselves.
Summary of kitchen work 5 I. General situation of the school
Wan Hui Township Central School is located in the southern mountainous area of Zhuxi County. There are 4 students, boarders and student kitchen staff, including 2 temporary workers. 20xx years ago, students' kitchens were very small, with no dining space, no chopping board and no refrigerator. It is time-consuming and laborious for kitchen staff to steam steamed bread and knead dough by hand, and there are too few stoves. When the staff is cooking, the kitchen is full of fog and the smell of oil smoke is very heavy, which has a great impact on the staff's operation. The time for students to eat on time is not guaranteed, and the kitchen staff is hard and laborious, which seriously affects the normal operation. Since April 20xx, the living quarters of the central school have been relocated as a whole, and the school kitchen has been renovated. The school kitchen area has increased to 150 square meters, and the operating room area has expanded by more than 60 square meters. The kitchen is equipped with a sink, which is convenient for washing vegetables, clean and hygienic, and has a wide chopping board. The rice steamer shortens the cooking time, reduces the pressure of kitchen staff and improves the cooking level. I used to eat without even the most basic insulation. After equipped with an insulated car, students can have hot meals. The disinfection lamp ensures the safety and hygiene of students' dining, disinfects students' tableware in time, and makes students feel at ease. A new student canteen was built, high tables and low stools were unified, and more than 600 students were given seats to eat, thus bidding farewell to the history of cooking in the open air.
Second, the significance and role
Spring seedling nutrition kitchen has improved the kitchen conditions of our school, improved the working efficiency of kitchen staff, ensured the normal dining of students, and provided students with safe, hygienic and delicious meals. The students' diet has become richer and more nutritious, and their physique has also been enhanced. The students in our school bid farewell to poor nutrition food and have a nutritious meal with good quality and low price. Our school is located in the mountainous area, many parents go out to work, and there are many left-behind children. The equipment in the spring seedling nutrition kitchen brings warmth to the left-behind children, so that they can study and grow at school with peace of mind.
Teenagers and children are at the peak of their growth and development, and their learning tasks are heavy. If we don't pay attention to diet structure and nutritional balance, it will not only affect their physical development, but also be harmful to their health. Now, with the provision of spring seedling nutrition kitchen, more and more students' malnutrition has been improved and their physical fitness has been significantly improved. The implementation of this policy of benefiting the people is not only the concern and support of the government, but also the joint efforts of all walks of life, which is created for children in our poor mountainous areas.
Third, the main practices
First, increase publicity. In order to ensure the effective use of the "nutrition kitchen", the school's "spring seedling nutrition kitchen" project supervised and coordinated the implementation of the previous project, food hygiene spot checks, nutrition and health training and publicity; Second, scientific management. According to the local seasonal ingredients, design a low-cost nutritional recipe that meets the nutritional needs of teenagers. Make specific requirements for dietary nutrition, food safety, children's physiological characteristics and nutritional balance, and scientific cooking methods, and check and implement them every day. Third, strengthen the training of employees' safety operation technology and health knowledge. Some details are clearly defined, for example, in the kitchen operation room, it is not allowed to cut nails, pull out ears, stretch, pick teeth, rub eyes, yawn and so on. Wash your hands before work, after defecation, after leaving your post, after resting or eating, after touching raw meat, eggs, vegetables and unclean tableware and containers, after picking up dirt or directly disposing of waste.
Fourth, working ideas.
In a word, the implementation of the policy of "spring seedling nutrition kitchen" is not only the concern and support of party committees and governments at all levels, but also the joint efforts of all walks of life, which has created a good growth environment for children in poor mountainous areas and provided a strong guarantee for their intellectual development, learning ability and mental health. Therefore, in the future work, we will continue to strengthen leadership and implement responsibilities in accordance with the relevant requirements of supporting the construction of spring seedling nutrition kitchen; Further improve various management systems; Further improve service awareness, do good things and do practical things; Further strengthen the gratitude education for the beneficiary students, educate them to study hard and repay the society with excellent results.
A new year is coming. Looking back on the past year, I feel a lot. As the manager of the kitchen, I have always been strict with myself, set an example, seriously obey the arrangement of the leaders, and put the interests of the guest house first. With the care and help of the leaders and the understanding and support of all comrades, the guest house kitchen has successfully completed various service guarantees in xx years. In order to sum up experience, overcome shortcomings and better promote future work, this year's work report is as follows:
I. Basic work situation 1, personnel management
Hold regular morning shift meetings every day, check employees' clothes and gfd, and correct problems in time when found. Standardize polite language, require employees to take the initiative to greet guests and use honorifics. Strictly organize quantitative management, employee handbook and other contents to train employees, ensure that the weekly training time is not less than 1 hour, and make employees form a good habit of obeying rules and disciplines.
At the same time of training and inspection, strictly implement various rules and regulations, strengthen internal management, focus on the management of illegal employees, and strictly implement quantitative management regulations.
2. Renewal and innovation of dishes
This year, the guest house kitchen menu was updated twice, and the replacement rate of dishes reached more than 30%. * * * New dishes have been introduced one after another, including dry pot fragrant paper donkey, Jiaodong miscellaneous fish pot, one-step green pepper fish, tofu pot and other dishes. The click-through rate is high, which is unanimously welcomed by the guests. According to customers' taste demand, the research on staple food has been strengthened, and coarse grains, snacks and other varieties, such as walnut crisp, hand-grabbed cake and chopped green onion cake, have also been well received. In every foreign affairs activity, we have made full preparations to understand the living habits and eating habits of our guests. Through surfing the internet, reading books and cooking dishes, it has been well received by guests in Korea, Germany, Australia and other places.
I often use my spare time to do research in the market, keep abreast of new raw materials and dishes on the market, update the menu for Huaihe Club once a month, and add organic vegetables, fresh fruits, fish and so on. Now the weather is getting colder and colder, and a soup is launched at noon every day, which has also been recognized by the leaders.
Guangdong chefs were hired to exchange technical experience in the guest house. During the period, a series of Cantonese dishes were also introduced, which were mainly homely and light, and made a breakthrough in setting dishes and decorating vegetable heads. I bought some new tableware and utensils for the banquet hall, which added freshness and innovation to the dishes.
3. Safety management
(1) In terms of food hygiene and safety, we always adhere to the principle of first in first out. Strictly control food hygiene, purchase, picking and cooking to prevent food pollution. Each team is required to do a good job in the sanitation of chopping boards and cookers after work, prepare all kinds of condiments, check and filter to prevent impurities from affecting the quality of dishes, operate in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required. The management responsibility of each refrigerator in the kitchen shall be carried out by everyone, and the special person shall be responsible for it. The food shall be stored in different categories, and it shall be thoroughly cleaned at least once a week. Environmental sanitation implements the principle of regional division of labor, responsibility to people and implementation to people. Through the above measures and the efforts of all staff, all food and tableware can meet the standards in every food smear test, and no food poisoning incident has occurred. (2) Safety of equipment and personnel. Clean the wall next to the kitchen stove, fume hood and other places that are easy to be polluted every day, and clean the oil fume pipe at least once every six months. Check the gas and oil pipelines, flange joints and valves in the kitchen regularly to prevent leakage. Arrange a special person to be on duty every day, close all gas and fuel valves after work, and cut off the gas source, fire source and power supply before leaving.
Conduct fire safety knowledge training at least once a month, so that all personnel know how to use fire extinguishers and hydrants, and know the positions of main power supply, gas and tap water switches. Focus on on-the-job training for machines prone to industrial accidents, and require Jiemingxin Company to regularly check production equipment and facilities, such as valve opening and closing, equipment maintenance, etc. Through the above efforts, there was no safety accident in the guest house kitchen throughout the year.
4. Cost management
Arrange the chef team according to the dishes. Chefs of each team are responsible for their own cooking varieties, processing in strict accordance with product specifications, unifying product standards and ensuring the quality of dishes. Calculate the output of each dish, control the quantity of dishes, and prepare dishes according to the number of people. Especially for banquet meals, strictly calculate everyone's standards to avoid waste caused by too much food.
According to the requirements of the dishes themselves, the raw material procurement standards are formulated, and the purchase is made on a daily basis. According to the rules of business conditions, the planned order placement is carried out to avoid the backlog. Standardize the workflow and standards of raw material rough machining and cutting, and calculate the yield of raw material rough machining and cutting in strict accordance with the standards. Check the trash can every day to see the waste of raw materials, and severely punish those who waste maliciously.
Second, shortcomings in the work.
1, the sense of innovation is not strong, few people go out, and they can't update and exchange dishes in time. The development of dishes in Huaihe Club is not thorough enough, and it can't fully combine the physical condition of leaders and the changes of seasons.
2. At present, the focus of work is mainly on the guest house kitchen, and less attention is paid to the dishes in the canteen kitchen.
Third, the work prospect for next year
1, set up a food bank in the guest house kitchen to sort out all the dishes, and set up a file for the collected guest opinions as a basis for improving the dishes.
2. Focus on Huaihe Club. According to the physical condition of the bureau leaders and the change of seasons, develop soups and dishes to keep improving.
3. Strengthen communication with the canteen, discuss weekly recipes and make reasonable adjustments to the dishes.
4. Increase the innovation of dishes. Chefs and related personnel inspect the market at least once a week, discover and explore new, exotic and special raw materials and sources in time, and constantly update dishes. Gather the strengths of many families, often go to other hotels to study, communicate and learn from the classics, and carefully analyze every dish to ensure that every dish can suit the taste of customers and get unanimous praise from customers.
5. Conduct a professional skill assessment for the kitchen staff once a month, and the chef or other assessors will conduct inspection and assessment according to the standard, and the survival of the fittest will be eliminated, and the last elimination system will be implemented. 6, cost control and energy saving
While managing the quality of dishes, we should check the utilization rate of dishes. From the purchase of raw materials, we should know the market situation in time, check the quality and quantity, ask rough machining to do a good job in the distribution of materials and the recycling of leftovers, check the utilization rate of dishes when cutting and matching, prepare the main and auxiliary materials reasonably, and finally control the price of finished products. In terms of energy conservation, publicity and education should be strengthened, and the concepts of advocating conservation, opposing waste, opening up sources and reducing expenditure should be infiltrated into the hearts of employees to enhance their awareness of conservation. Put an end to the phenomenon of running water, ever-burning lamps and long-term air conditioning.
7. Make work plans and development goals for important and outstanding employees, and educate and guide employees to correctly establish professional concepts and values. Focus on training active servicemen, regularly carry out professional skills training, and assess work performance every month.
8. Establish an open and harmonious communication channel, let everyone actively participate, express their opinions on work and life, and give timely recognition and praise to the opinions put forward by employees. When employees have difficulties in thought and life, try to solve the problems for them.
Summarizing the work of the past year, I feel both gain and loss. Although some achievements have been made, there is still a certain distance from the requirements and expectations of the leaders. In the future work, I will work with the chef team to carry forward the achievements, overcome the shortcomings, continue to work hard, strengthen the study, and fulfill various tasks dutifully. I also urge everyone to criticize, correct and help if there are shortcomings. I sincerely thank the leaders and organizations for their training over the years, and thank you for your consistent support for my work. Thank you!
Summary of kitchen work
A, do a good job of employees' own quality, abide by professional ethics, strictly observe labor discipline, define management articles of association, formulate various management systems and production standards, and pay special attention to the organization, command, supervision and adjustment of each link. Before taking up their posts, kitchen employees must organize high technical requirements, reward the diligent and punish the lazy, promote workers' progress, hold meetings every day, sum up shortcomings and carry forward advantages.
Second, make the best use of everything. No matter what kind of dishes you manage, you should minimize the rejection rate and minimize the cost. The basic cost of raw materials determines the profit level, and the selection of materials reduces the cost and benefits consumers, so that customers can better accept it. For the variety of dishes, establish a standard book, clarify the variety, specification and quantity of raw materials, accurately calculate the cost, and all products are operated according to the specifications and standards, which not only controls the cost, but also ensures the products.
Third, enhance the management sovereignty with special dishes, constantly introduce our special dishes, stimulate customers' consumption, activate the hotel atmosphere, and take the consumption grade as the requirement.
Five, safety operation, each department should grasp their own responsibility, food, saving, health, procurement, warehouse, kitchen must establish account books and running accounts, service, operation, cashier should also establish a good financial system, implement the contract responsibility system, regularly check the health and operation of each department, and form a good working environment.
6. Our team is based on humanized management and takes morality as the core. They all know their goals, their duties, the significance of their work and their relationships, so as to actively and creatively complete their duties, thus gaining a firm foothold in the fierce competition and leading the catering trend.