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餐飲部餐廳廚房班組工作總結(jié)

網(wǎng)站:公文素材庫(kù) | 時(shí)間:2019-05-26 16:52:15 | 移動(dòng)端:餐飲部餐廳廚房班組工作總結(jié)

餐飲部餐廳廚房班組工作總結(jié)

餐飲部餐廳廚房班組工作總結(jié)

尊敬的各位領(lǐng)導(dǎo)、同事:

大家下午!

很榮幸在這里代表餐飲部和園主題餐廳廚房班組與大家分享201*年的收獲與喜悅。(下面,我從四個(gè)方面向大家匯報(bào))

第一,強(qiáng)化食品安全意識(shí)、成本控制意識(shí)和市場(chǎng)競(jìng)爭(zhēng)意識(shí),于試營(yíng)業(yè)第一年扭虧為盈。

和園餐廳自去年11月6日試營(yíng)業(yè)以來(lái),始終嚴(yán)格把控原材料品質(zhì)和食品衛(wèi)生,規(guī)范操作流程,確保食品安全。在經(jīng)營(yíng)中逐步摸索和園餐廳消費(fèi)群體的特性和規(guī)律,不斷精心研制符合和園餐廳的消費(fèi)群體的菜品,根據(jù)季節(jié)性原料供應(yīng)特點(diǎn),先后推出春、夏、秋、冬季節(jié)菜和一些特價(jià)菜和創(chuàng)新菜,例如:針對(duì)市場(chǎng)原料價(jià)格上漲的情況,在菜品的銷(xiāo)售價(jià)格基本保持原價(jià)格的前提下,我們精心研發(fā),利用季節(jié)菜做出色、香、味、意、型的低價(jià)位菜品,如:石鍋木耳白菜從3月開(kāi)始銷(xiāo)售以來(lái),月銷(xiāo)量屢居榜首。根據(jù)顧客消費(fèi)需求不同我們也研制了一些低價(jià)位,高品質(zhì)的菜品,引用了一些新的加工烹飪技法,特別是今年九月份園區(qū)為我提供了學(xué)習(xí)中國(guó)意境菜的機(jī)會(huì),使我受益匪淺,并且很快運(yùn)用到和園菜品制作中,給賓客以全新的視覺(jué)、嗅覺(jué)、觸覺(jué)、味覺(jué)的四重享受,贏得賓客好評(píng)。和園餐廳收入逐月攀升,銷(xiāo)售額從日均3千元到現(xiàn)在每天1-2萬(wàn)元,最多突破了3萬(wàn)元。人均消費(fèi)從20元到提升到現(xiàn)在40元,并扭虧為盈。這背后是廚師們一碟碟、一盤(pán)盤(pán)、一碗碗的制作加工出來(lái)的,是廚師們?cè)诨馃岬脑钆_(tái)邊用汗水和勤勞的雙手創(chuàng)造出來(lái)的。第二,加大培訓(xùn)、規(guī)范菜品主輔料配方,不斷創(chuàng)新研發(fā)新菜,為逐步打造和園餐廳品牌奠定基礎(chǔ)。

一年來(lái)的經(jīng)營(yíng)過(guò)程中,我們面臨最大的困難是員工隊(duì)伍不穩(wěn)定,流動(dòng)性較大。特別是5至11月份是餐廳最忙也是廚師流動(dòng)最大的時(shí)候,這給廚房工作帶來(lái)了很大壓力和挑戰(zhàn)。為穩(wěn)定菜品質(zhì)量,為賓客提供優(yōu)質(zhì)服務(wù),我們采取了以下幾種方式:

1.人員打通使用。我們將和園廚房、咖啡廳廚房、甚至員餐廚房的廚師打通使用,以及充分利用園區(qū)給予的加班政策,努力克服人員短缺等種種困難,順利完成了一次又一次的接待任務(wù)。

2.加大培訓(xùn)力度。今年廚房共培訓(xùn)56次,使新入職員工能較快勝任崗位。在這方面,作為廚師長(zhǎng),我責(zé)無(wú)旁貸,身體力行,本著傳幫帶的原則,一方面利用飯口在實(shí)際工作中言傳身帶;另一方面利用餐余時(shí)間進(jìn)行培訓(xùn),將自己的手藝傳授給大家,還將新學(xué)習(xí)來(lái)的中國(guó)意境菜做法向廚師進(jìn)行培訓(xùn),從而培養(yǎng)和穩(wěn)定了部分有潛力的廚師。3.規(guī)范菜品主輔料配方,使得不會(huì)因?yàn)椴糠謴N師離職而影響餐廳菜品的質(zhì)量和品味。

4.不斷創(chuàng)新。先后推出順應(yīng)季節(jié)的冷菜18道、中西式熱菜72道,豐富了客人的選擇,形成了以“石鍋木耳白菜”、“塔香三杯雞”等為代表的低成本、低價(jià)位、口味獨(dú)特、銷(xiāo)量攀高的創(chuàng)新菜品,深受客人喜歡。第三,堅(jiān)持廚房與餐廳密切配合的團(tuán)隊(duì)互助精神,創(chuàng)和諧餐廳,共贏佳績(jī)。

一個(gè)好的餐飲品牌需要餐廳和廚房的密切配合。一年來(lái),我們餐廳廚房密切配合,融為一體。廚房研發(fā)的新菜品,我們首先在餐廳服務(wù)員當(dāng)中進(jìn)行講解和培訓(xùn),讓他們了解菜品的特點(diǎn)、口味及營(yíng)養(yǎng)知識(shí),以便于餐廳經(jīng)理、領(lǐng)班及服務(wù)員向客人推介;如遇客人有反饋意見(jiàn)時(shí),我們及時(shí)調(diào)整,以達(dá)到客人滿意,招攬回頭客。特別是在大型餐飲接待服務(wù)中,我們餐廳、廚房密切配合,通力合作,相互補(bǔ)臺(tái),在人員短缺、設(shè)施設(shè)備條件有限的情況下,多次順利完成接待任務(wù)。還有看似簡(jiǎn)單但又并非簡(jiǎn)單的洗碗工作,一道好菜沒(méi)有干凈衛(wèi)生的器皿是上不了桌的,所以就像木桶效應(yīng)一樣我們?nèi)币徊豢,在此我們向餐廳所有人員及其他兄弟部門(mén)表示感謝,有了你們的工作付出和支持,才有了校內(nèi)外賓客對(duì)和園餐廳品牌的認(rèn)可和贊揚(yáng)。

第四,不畏困難,迎難而上,部門(mén)上下齊心協(xié)力,順利完成各項(xiàng)大型團(tuán)隊(duì)服務(wù)和學(xué)校重要接待工作。

一年來(lái)我們?cè)诓惋嫴康膸ьI(lǐng)下,順利完成了零點(diǎn)服務(wù)接待,根據(jù)學(xué)校不斷變化的服務(wù)需求,陸續(xù)增加了自助餐、桌餐、冷餐會(huì)等接待任務(wù)。先后完成最多600百多人的自助餐、180人的桌餐及百人分餐服務(wù)。遇這類(lèi)服務(wù)餐飲部全體總動(dòng)員,齊心協(xié)力圓滿完成任務(wù)。特別是11月4日北京市情報(bào)所舉辦百人宴會(huì),有按位上菜品,但由于廚房在地下三層,菜品需通過(guò)食梯運(yùn)到二層,給百人分餐帶來(lái)了很大困難。為了保證上菜適時(shí)和溫度,我們與餐廳共同商討,采用食梯和步行梯由廚師、服務(wù)員同時(shí)上菜的辦法,以提高上菜速度。同時(shí),為保證菜品溫度對(duì)餐盤(pán)予以加熱,達(dá)到了很好的效果。12月26日晚,為做好校新聞傳播學(xué)院180人桌餐接待服務(wù)工作,餐飲部所有員工全部停休,將餐廳的沙發(fā)搬移,從咖啡廳調(diào)配補(bǔ)充餐椅,在僅150人餐位的餐廳里,我們不僅順利完成了16桌、180人的宴會(huì)接待工作,還開(kāi)辟出零點(diǎn)餐位,當(dāng)晚僅零點(diǎn)收入就達(dá)到了4000余元。正是各級(jí)領(lǐng)導(dǎo)沖在服務(wù)第一線的敬業(yè)精神,正是有這樣的團(tuán)隊(duì)互助精神,正是有不畏困難的挑戰(zhàn)精神,才使我們的隊(duì)伍成長(zhǎng)和經(jīng)營(yíng)收益獲得雙豐收。

親愛(ài)的同事們,和園餐廳品牌就像一個(gè)剛出生的嬰兒,還需要我們精心的呵護(hù)與撫育,在此之中,打造一支技術(shù)過(guò)硬、踏實(shí)創(chuàng)新的學(xué)習(xí)型廚師隊(duì)伍是重中之重。同時(shí),我們也倍感榮幸和自豪,我們自豪能以和園餐廳為小平臺(tái),為中關(guān)新園的發(fā)展貢獻(xiàn)力量,我們自豪能以中關(guān)新園為大平臺(tái),為會(huì)議中心、為北京大學(xué)服務(wù)。在辭舊迎新之際,我代表和園餐廳廚房感謝部門(mén)其他兄弟班組的支持與幫助,代表餐飲部感謝園區(qū)領(lǐng)導(dǎo)和各部室對(duì)中關(guān)新園餐飲工作和餐飲品牌發(fā)展的指導(dǎo)、支持與幫助。希望我們共同努力,在即將到來(lái)的201*年共創(chuàng)佳績(jī)。謝謝大家!

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擴(kuò)展閱讀:餐廳廚房班組工作總結(jié)

餐廳廚房班組工作總結(jié)

Eachleaderofrespect,colleague:Everybodyafternoon!Behonouredtorepresentmealministryandteamandgroupofkitchenofgardenthemedining-roomandeverybodytosharetheresults201*andjoyancehereverymuch.(below,Iamreportedtoeverybodyfrom4respects)thefirst,consciousnessofaggrandizementfoodsafety,costcontrolsconsciousnessandmarketcompetitionconsciousness,dobusinessthefirstyearattryingmakeupthedeficitsandgetsurpluses.WilltryonNovember6fromlastyearwithgardendining-roomsincedoingbusiness,strictfrombeginningtoendaccuserawmaterialcharacterandfoodsanitation,thestandardoperatescircuit,ensureprovisionissafe.Thecharacterthatfumblesinmanagewithgardendining-roomconsumesagroupstagebystageandrule,ceaselessandelaboratedevelopmentisaccordedwithandtheconsumesagroupfoodofgardendining-roomistasted,thebasisisseasonalrawmaterialsuppliesacharacteristic,rolloutearlyorlatespring,summer,autumn,winterfestivalfoodanddishofafewspecialofferandinnovationdish,forexample:Beaimedatthecircumstancethatmarketrawmaterialrisesinprice,belowthepremisethatmaintainscostpricestandardbasicallyinthesalepricethatdishtastes,weareelaborateresearchanddevelopment,useseasonaldishtomakecolor,sweet,flavour,suggestion,modellowpricedishistasted,belike:SinceChinesecabbageofstoneboileragaricbeginstosellfromMarch,lunarsalesvolumeresidesheadofalistofnamesposteduprepeatedly.Accordingtotheclientconsumptivedemanddifferswealsodevelopedafewlowprice,highqualitydishistasted,citedlawsofafewnewtreatmentcookingability,especiallytheopportunitythatgardenareawilloffercourseofstudyChinaartisticconceptionformeSeptemberthisyear,makeIbenefitalot,andbeappliedveryquicklyarrivetobetastedwithgardendishinmaking,enjoywithbrand-newvision,smell,touch,tastequadruplytoguest,winguestreputably.Climbwithmonthbymonthofgardenrestaurantincomelitre,saleallarrives1000yuan3fromdaynoweveryday1-210thousandyuan,brokethrough30thousandyuanatmost.Consumptionofaveragepercapitaarrivestopromotionfrom20yuannow40yuan,andmakeupthedeficitsandgetsurpluses.Thisbacksideischefpeopledishfuldish,adishdish,themakingtreatmentofabowlofbowlcomesout,itischefpeoplesweatandlaboriousbothhandscreationareusedtocomeoutinferventhearthedge.The2nd,increasegroom,normativedishistastedadvocatecomplementarymakingsrecipe,newcourseofceaselessinnovationresearchanddevelopment,layafoundationwithgardendining-roombrandtobemadestagebystage.Inthemanagementprocessthatcomesoneyear,wefacethegreatestdifficultyisemployeerankisnotstabilized,fluidityisgreater.Especially5toNovemberisdining-roomthebusiestalsobechefwhenflowisthelargest,thisbroughtverygreatpressureandchallengetokitchenjob.Tastequalitytostabilizedish,provideexcellentserviceforguest,wetookthefollowingkindsofkind:1.Personnelgetthroughisused.Wewillbemixedgardenkitchen,coffeehallkitchen,evenmemberthechefgetthroughofeatkitchenisused,andmakefulluseoftheoverworkpolicythatgardenareaoffers,overcomeavarietyofdifficultysuchaspersonnelshortagehard,thereceptionthatfinishedanagainandagainsmoothlythetask.2.Increasegroomstrength.Thekitchengrooms56timesinallthisyear,makejoinofficestaffnewlypostofcanfastercompetency.Inthisrespect,growaschef,mythereisnoshirkingtheresponsibility,earnestlypractisewhatoneadvocates,actontheprincipleofpassonexperience,usemealmouthtobetakeninbodyoftheexplaininwordsinrealworkononehand;Ontheotherhandbenefitundertakesgroomingwitheatbeyondtime,impartoneselfcrafteverybody,thepracticeofdishofChineseartisticconceptionthatstillcomestonewstudyundertakesgroomingtochef,befosteredtherebyandstabilizedpartialpotentialchef.3.FM201*|PES201*|FIFA

Normativedishistastedadvocatecomplementarymakingsrecipe,makethequalitythatbecausechefleaveshispostandaffectrestaurantcoursepartly,won’ttasteandsavour.4.Innovateceaselessly.Rolloutthecoldfoodthatcomplieswithseasonearlyorlatetypeof18path,ChineseandWesternheatsup72dish,aboundedtheguest’schoice,formedwith”ofChinesecabbageofagaricof“stoneboiler,“thetowerissweetdistinctive,salesvolumeclimbsthe”of3cupsofchickenlowcostthatisadelegate,lowprice,tastefastinnovationfoodistasted,likebytheguest.The3rd,thegroupthatholdstokitchenanddining-roomtocooperatecloselyhelpseachotherspirit,startharmoniousrestaurant,win-winbeautifulaccomplishment.Whatagoodmealbrandneedsdining-roomandkitchenisclosecooperate.Comeoneyear,ourdining-roomkitchencooperatesclosely,beinharmonyisanorganicwhole.Thenewcourseofkitchenresearchanddevelopmentistasted,weundertakeexplainandgroomingbetweendining-roomclerkaboveall,letthemunderstandthecharacteristicthatdishtastes,tasteandnutrientknowledge,inordertofacilitaterestaurantmanager,foremanandclerkarerecommendedtotheguest;Whenifreceiveavisitor,havingfeedbackopinion,weareadjustedintime,inordertoachieveguestsatisfaction,solicitlaterguest.Recieveaserviceinlargemealespeciallyin,ourdining-room,kitchencooperatesclosely,givefullcooperation,complementarystage,inconditionoffacilitiesofpersonnelshortage,facilitiesfinitecircumstancefalls,finishsmoothlyformanytimeswelcomethejob.Stillhavelookbelikesimplebutbenotthesimpleworkthatwashabowlagain,agoodfooddoesnothavehealthfulhouseholdutensilscleanwasnottogoupofthedesk,resemblecasksoweareshortoflikeeffectonecannot,herewetodining-roombranchofbrotherofallpersonneletcthankses,thejobthathadyouispaidandsupport,justhadguestofschoolinsideandoutsidetobeoppositewithgardendining-roombrandapprobateandpraise..The4th,notWeiisdifficult,itisdifficulttogreetandgoup,makeconcertedeffortleavesonthebranch,itisimportanttofinisheachlargegroupserviceandschoolsmoothlywelcomethejob.Comeoneyearweareinofmealministryguidebelow,finishedsmoothlytheservicewasrecievedat0o’clock,servedemandaccordingtowhattheschoolchangesceaselessly,increasedeatofbuffet,desk,buffettobeabletowaitinsuccessionwelcomethejob.Finishearlyorlatemostthedeskeatofthebuffetof600morethan100people,180peopleandserviceoffoodof100peoplecent.Encountergeneralmobilizationofcollectivityofministryofmealofthiskindofservice,makeconcertedeffortfinishsthejobsatisfactorily.EspeciallyBeijinginformationplacewillhold100peoplepartyonNovember4,havepositionalservingistasted,butbecausethekitchenisinsubterraneanthree-layer,dishistastedneed2tocarrythroughfeedingladder,to100peoplecenteatbroughtverygreatdifficulty.Mixtomakesureservingistimelytemperature,weanddining-roomarediscussedjointly,usefeedladderandonfootladderbychef,clerkatthesametimethemethodofserving,inordertoraiseservingrate.Inthemeantime,beoppositetomakesuredishtastestemperatureeatdishgiveheat,achievedverygoodresult.LateonDecember26,eatof180peopledeskrecievesinstituteoftransmissionofnewsofgoodtodoschoolserviveroutine,allemployeestopmealministryentirelycease,movethesofaofdining-roommove,allocatesupplementaryfoodchairfromcoffeehall,beinonly150peopleeatindining-room,wefinishedthebanquetof16desks,180peoplesmoothlytowelcomethejobnotonly,returnopenuptogooutat0o’clockeat,thateveningonlyincomeachievedmorethanyuan4000at0o’clock.Beleadersofalllevelsrespectindustrydrivetowhatservingfrontline,justaboutsuchgrouphelpseachotherspirit,havejustaboutnotthechallengespiritofWeidifficulty,justmakeourteamgrowstoobtaindoublebumperharvestwithFM201*|PES201*|FIFA

managementaccrual.Dearworkinthesameplacing,resembleababythatjustwasbornwithgardendining-roombrand,stillneedustobecaressedmeticulouslywithcradle,inthis,makeatechnologyteamofthestudyofexcellent,dependableinnovationchefisChongzhongzhiheavy.Inthemeantime,wealsotimesfeelingishonouredandproud,weareproudcanwithmixinggardendining-roomissmallplatform,thedevelopmentoftheGuanXinyuaninbecontributesforce,weareproudcanwithinGuanXinyuanisbigplatform,forconferencecenter,serveforBeijingUniversity.IndemitoldduringseeingtheNewYearin,myrepresentinganddepartmentofacknowledgmentofgardendining-roomkitchenareotherthesupportofbrotherlyteamandgroupandhelp,jobofmealoftheGuanXinyuaninthankinggardendistrictleaderanddepartmentalroomtobeoppositeonbehalfofmealministryandtheguidancethatmealbranddevelops,supportandhelp.Hopeourjointefforts,shortlywillcomeachievedbeautifulperformanceinall201*.Thankeverybody!

FM201*|PES201*|FIFA

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