Article 1: Annual work summary, employees of 20xx pastry company.

Annual work summary of employees of 20xx pastry company.

XX pastry company employees' annual work summary

Dear leaders at all levels of the company,

I, xx, was approved by all levels of the company, and entered xx Food Company to engage in baking work on XX, May 1 1 year. In the past eight years, I have worked very happily and smoothly in xx Food Company. Thanks to the hard work and care of leaders at all levels. At the end of this year, we will make an annual work summary report. I hope leaders at all levels can give us valuable opinions!

I worked as a baker in xx branch (xx franchisee). During my eight months of work, I feel that the company's equipment, both software and hardware, is perfectly configured. It has the first production line with a daily output of100000 moon cakes in China, and advanced equipment such as automatic mechanical control. Now the company has more than 70 chain stores, with more than 65,438+0,500 employees and an area of more than 7,000 square meters ... XX was awarded the title of national four-star tourist and cultural scenic spot and intangible cultural heritage.

In the past eight months of work, I will register and record the product quality and performance of the store (xx franchise store) in detail every month. Comparing the total frozen parcels from May to 1 1 month, the total frozen parcels from May to1/month were 23,750 yuan, 25,780 yuan in June, 24,068 yuan in July, 26,560 yuan in August and 22,567 yuan in September./. The monthly average score has improved 100, the sixth point.

Based on the above summary, I would like to make the following suggestions to the company.

One: In the transportation of frozen packaging, I hope the company can improve the product quality and image protection more thoroughly. For example, taro buns, barbecued pork buns and salted water horns often have the phenomenon of broken skin and missing stuffing.

Two: product identification registration and image recording. For example, make an image mark on the surface of each frozen package, so that the package picker can identify each product name more clearly and quickly.

Third, launch some new products regularly to make customers feel fresh.

Fourth, implement more preferential treatment and encourage employees to be bold and innovative and work hard.

The above report is out of personal opinion, and there are inappropriate places. Please forgive me! Employees:

Chapter 2: The summary of the first half of 20xx and the work plan for the second half of 20xx.

The busy and full first half of 20xx year has passed. Looking back at 20xx1-June, under the strict and intimate guidance of Director Mo, with the help and support of every brother department, our snacks were well received by guests and hotel leaders. I am very grateful to every leader and colleague present here.

Looking back, 20xx had four good points in the first half of the year.

1. In terms of technology, in order to improve the technology as a whole, our pastry shop, at the suggestion of Wang Suiqun and Master Wang, uses the activity funds distributed by the hotel to reasonably buy pastry books of related majors for everyone, so as to improve their operation technology and innovative ideas.

2. In terms of traditional festivals, every time a traditional festival is celebrated, the pastry room in the restaurant on the first floor is famous, such as Laba porridge for guests, jiaozi with various fillings made on the 15th day of the first month, and Dragon Boat Festival. Under the director's guidance and request, we also made five kinds of big meat jiaozi, rabbit meat, sauce meat, beef, bacon and candied dates, which were very popular with the guests. On the Dragon Boat Festival, we also made a package of jiaozi on the spot, to make the festive atmosphere.

3. In terms of honor, I won the gold medal of the pastry project in Henan Province, and I am also very grateful to the hotel and the director. With the director's company and guidance, I have achieved good results, left a good reputation for the hotel in the local area, and won the title of pastry chef in Henan Province and Kaifeng City. Xu Songtao was also rated as an excellent hotel employee in April.

The staff in the pastry shop can work overtime under my leadership and finish the reception of large-scale conference snacks again and again without complaint. On behalf of the hotel and the supervisor, I would like to thank all the staff in the pastry shop for their hard work. The pace of work in the pastry shop is faster and the time is longer than that in other departments, but everyone can work together with Qixin to complete the reception again and again, which is also the best side of our pastry shop and the place I am most moved by.

The first half of 20xx has three disadvantages.

1, breakfast product, rice porridge is too thin, corn is not steamed as required and stored in water, fried dough sticks taste bad, and sometimes heat preservation and meal addition are not timely enough. These shortcomings have been constantly improved and adjusted in daily work.

2. Sometimes when you are busy with work, you use fast-paced steamed buns, which is also the shortcoming of the pastry shop. I didn't get the best plate when I produced it. We need to continue to work hard to improve and adjust it in the future. When the product is produced, the table top hygiene is not good enough and timely enough, and the refrigerator hygiene needs to be strengthened in the future.

20xx's work plan for the second half of the year has eight points.

1. First of all, we should be strict with ourselves in our work, and bind our employees according to the rules and regulations of the hotel, so that rewards and punishments are clear, everyone is equal before the system, and the tangible system is turned into an invisible constraint.

2. Be an assistant to the supervisor and lead the team members to complete the tasks assigned by their superiors with good quality and quantity.

3. Strengthen the sanitary management of refrigerators and countertops.

4, for special guests, as well as vip guests, must personally operate, to ensure the quality and speed of products.

5. Make a monthly training plan and innovate snacks.

6. Pay more attention to customers' feedback on snacks, and keep following up and adjusting.

Chapter 3: The summary of the first half of the year and the work plan for the second half of the year in the pastry shop.

Summary of the first half of 20xx in pastry shop The busy and substantial first half of 20xx has passed. Looking back at 20xx, under the rigorous and intimate guidance of Director Mo and the help and support of every brother department, our snacks have been well received by guests and hotel leaders. I am very grateful to every leader and colleague present here.

Looking back, 20xx had four good points in the first half of the year.

1. In terms of technology, in order to improve the technology as a whole, our pastry shop, at the suggestion of Wang Suiqun and Master Wang, uses the activity funds distributed by the hotel to reasonably buy pastry books of related majors for everyone, so as to improve their operation technology and innovative ideas.

2. In terms of traditional festivals, every time a traditional festival is celebrated, the pastry room in the restaurant on the first floor is famous, such as Laba porridge for guests, jiaozi with various fillings made on the 15th day of the first month, and Dragon Boat Festival. Under the director's guidance and request, we also made five kinds of big meat jiaozi, rabbit meat, sauce meat, beef, bacon and candied dates, which were very popular with the guests. On the Dragon Boat Festival, we also made a package of jiaozi on the spot, to make the festive atmosphere.

3. In honor, I won the gold medal in the pastry project in XX province, and I am very grateful to the hotel and the director. Accompanied and guided by the director, we have achieved good results, left a good reputation for the hotel in the local area, and won the title of pastry chef in XX province and XX city. Xu Songtao was also rated as an excellent hotel employee in April.

The staff in the pastry shop can work overtime under my leadership and finish the reception of large-scale conference snacks again and again without complaint. On behalf of the hotel and the supervisor, I would like to thank all the staff in the pastry shop for their hard work. The pace of work in the pastry shop is faster and the time is longer than that in other departments, but everyone can work together with Qixin to complete the reception again and again, which is also the best side of our pastry shop and the place I am most moved by.

The first half of 20xx has three disadvantages.

1, breakfast product, rice porridge is too thin, corn is not steamed as required and stored in water, fried dough sticks taste bad, and sometimes heat preservation and meal addition are not timely enough. These shortcomings have been constantly improved and adjusted in daily work.

2. Sometimes when you are busy with work, you use fast-paced steamed buns, which is also the shortcoming of the pastry shop. I didn't get the best plate when I produced it. We need to continue to work hard to improve and adjust it in the future. When the product is produced, the table top hygiene is not good enough and timely enough, and the refrigerator hygiene needs to be strengthened in the future.

20xx's work plan for the second half of the year has eight points.

1. First of all, we should be strict with ourselves in our work, and bind our employees according to the rules and regulations of the hotel, so that rewards and punishments are clear, everyone is equal before the system, and the tangible system is turned into an invisible constraint.

2. Be an assistant to the supervisor and lead the team members to complete the tasks assigned by their superiors with good quality and quantity.

3. Strengthen the sanitary management of refrigerators and countertops.

4, for special guests, as well as vip guests, must personally operate, to ensure the quality and speed of products.

5. Make a monthly training plan and innovate snacks.

6. Pay more attention to customers' feedback on snacks, and keep following up and adjusting.

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