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

擴展閱讀：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，我從四個方面向大家匯報）

第一，強化食品安全意識、成本控制意識和市場競爭意識，于試營業(yè)第一年扭虧為盈。

和園餐廳自去年11月6日試營業(yè)以來，始終嚴格把控原材料品質(zhì)和食品衛(wèi)生，規(guī)范操作流程，確保食品安全。在經(jīng)營中逐步摸索和園餐廳消費群體的特性和規(guī)律，不斷精心研制符合和園餐廳的消費群體的菜品，根據(jù)季節(jié)性原料供應(yīng)特點，先后推出春、夏、秋、冬季節(jié)菜和一些特價菜和創(chuàng)新菜，例如：針對市場原料價格上漲的情況，在菜品的銷售價格基本保持原價格的前提下，我們精心研發(fā)，利用季節(jié)菜做出色、香、味、意、型的低價位菜品，如：石鍋木耳白菜從3月開始銷售以來，月銷量屢居榜首。根據(jù)顧客消費需求不同我們也研制了一些低價位，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)中國意境菜的機會，使我受益匪淺，并且很快運用到和園菜品制作中，給賓客以全新的視覺、嗅覺、觸覺、味覺的四重享受，贏得賓客好評。和園餐廳收入逐月攀升，銷售額從日均3千元到現(xiàn)在每天1-2萬元，最多突破了3萬元。人均消費從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、一盤盤、一碗碗的制作加工出來的，是廚師們在火熱的灶臺邊用汗水和勤勞的雙手創(chuàng)造出來的。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)。

一年來的經(jīng)營過程中，我們面臨最大的困難是員工隊伍不穩(wěn)定，流動性較大。特別是5至11月份是餐廳最忙也是廚師流動最大的時候，這給廚房工作帶來了很大壓力和挑戰(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，我責(zé)無旁貸，身體力行，本著傳幫帶的原則，一方面利用飯口在實際工作中言傳身帶；另一方面利用餐余時間進行培訓(xùn)，將自己的手藝傳授給大家，還將新學(xué)習(xí)來的中國意境菜做法向廚師進行培訓(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，使得不會因為部分廚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、低價位、口味獨特、銷量攀高的創(chuàng)新菜品，深受客人喜歡。第三，堅持廚房與餐廳密切配合的團隊互助精神，創(chuàng)和諧餐廳，共贏佳績。

一個好的餐飲品牌需要餐廳和廚房的密切配合。一年來，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)中進行講解和培訓(xùn)，讓他們了解菜品的特點、口味及營養(yǎng)知識，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時，我們及時調(diào)整，以達到客人滿意，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，相互補臺，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)。還有看似簡單但又并非簡單的洗碗工作，一道好菜沒有干凈衛(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)外賓客對和園餐廳品牌的認可和贊揚。

第四，不畏困難，迎難而上，部門上下齊心協(xié)力，順利完成各項大型團隊服務(wù)和學(xué)校重要接待工作。

一年來我們在餐飲部的帶領(lǐng)下，順利完成了零點服務(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)。遇這類服務(wù)餐飲部全體總動員，齊心協(xié)力圓滿完成任務(wù)。特別是11月4日北京市情報所舉辦百人宴會，有按位上菜品，但由于廚房在地下三層，菜品需通過食梯運到二層，給百人分餐帶來了很大困難。為了保證上菜適時和溫度，我們與餐廳共同商討，采用食梯和步行梯由廚師、服務(wù)員同時上菜的辦法，以提高上菜速度。同時，為保證菜品溫度對餐盤予以加熱，達到了很好的效果。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人的宴會接待工作，還開辟出零點餐位，當(dāng)晚僅零點收入就達到了4000余元。正是各級領(lǐng)導(dǎo)沖在服務(wù)第一線的敬業(yè)精神，正是有這樣的團隊互助精神，正是有不畏困難的挑戰(zhàn)精神，才使我們的隊伍成長和經(jīng)營收益獲得雙豐收。

親愛的同事們，和園餐廳品牌就像一個剛出生的嬰兒，還需要我們精心的呵護與撫育，在此之中，打造一支技術(shù)過硬、踏實創(chuàng)新的學(xué)習(xí)型廚師隊伍是重中之重。同時，我們也倍感榮幸和自豪，我們自豪能以和園餐廳為小平臺，為中關(guān)新園的發(fā)展貢獻力量，我們自豪能以中關(guān)新園為大平臺，為會議中心、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，在即將到來的201*年共創(chuàng)佳績。謝謝大家！

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