酒店厨师长年度工作总结(酒店年度工作总结厨师长)
第篇：酒店厨师长年终工作总结
xx年11月正式月宝宾馆工作时正宾馆筹备紧张时期餐饮部厨房工作局面切空白设备添置原材料采够关市场宣传产品定位规章制度种日单制定等针种种问题验制定初步计划方面查找资料涉入市场线夺取第手材料制定采购计划方面根周边市场实际情况初步确定菜品定位制定菜谱争取定位准确步营奠定基础
月宝酒店倍受领导关注关怀开始试营业餐饮部厨房努力完成级达项务时菜品着客求断改进求菜品更加适应市场
试营业接象团体会议婚宴种规格宴会接零点客(集中12月旬)营收达19万余元试营业中厨部工作出现：菜品定位准确菜品设计没根客求定等问题带着种种问题努力改变提升产品形象决心迎新年现xx年工作计划汇报：
菜品定位酒店整体战略规划开发规划菜品根餐厅菜点营状况市场客户调查断改进提升产品形象根酒店消费团体会议零点散客宴会接三块消费群体需求断丰富产品逐渐形成组针性风格化产品产品发展变化中树立品牌
二厨政理方面系统化整合核心竞争力规范化提升理水现代信息手段提高市场竞争力效益化目标指导厨政理工作
三员方面进行专业技考核优胜劣汰采请进走出定期培训办法提高员业务技专业素养结合实际前提进步完善厨房部种规章制度
四菜肴出品关采四层关制关否定制配菜厨师关炉台厨师关传菜员关服务员关关发现问题退回权力否承担相应责
五原材料验收方面做严原材料质量关提高原材料率争取利益顾客
六食品卫生安全消防安全方面
严格执行食品卫生法抓厨房卫生安全工作
严格执行规范操作程序预防类事发生做安全生产警钟长鸣
汽车驾驶员年终工作总结
第二篇：酒店厨师长年终总结
酒店厨师长年终总结
i worked formally to lunar treasure guesthouse in november 2014 at that time is guesthouse prepares the tensest period the working situation of meal ministry kitchen everything is blank how does equipment acquire how is raw material collected enough guard a pass how do market conduct propaganda and product locate regulations system reachs all sorts of daily expense receipts make etc be aimed at above a variety of problems my basis before experience makes initial plan search a data on one hand experience enters market a gleam of capture firsthand material make purchase a plan the fixed position that according to circumjacent market on the other hand preliminary and certain course savors actual condition make cookbook strive for fixed position accurate can be next manage lay a foundation lunar treasure big public house began to try below the times attention that gets a leader and consideration do business while meal ministry kitchen is finishing each job of ranking make known to lower levels hard taste in dish go up to be improved ceaselessly as the guest’s requirement dish of in an attempt to is tasted can more get used to the market try since doing business recieve an object to have dinner of party conference marriage and the banquet of all sorts of norms is recieved and at 0 o’clock guest (basically will center in december the last tenday of a month) battalion closes amount to more than yuan 190 thousand try in doing business be likethe job of hutch ministry also appeared the location that dish tastes is not exact dish tastes a design to was not decided according to the guest’s requirement wait for a few problems taking a variety of problems and the determination that change promotion product image hard to greet a new year will work 2014 now the plan reports as follows one fixed position is tasted to go up in dish the strategy of whole of according to hotel plans to develop program dish to taste according to restaurant course the dot runs state and market client investigation will be improved ceaselessly and promote a product image the round experience that according to coming the hotel consumes is discussed came loose at 0 o’clock guest the banquet is recieved 3 chunk consume the demand of the group will abound a product ceaselessly can fashion the product that a group of colors that have specific aim turn what make gradually make the product establishs his brand in developing change 2 hutch politics runs a side with competition ability of systematization conformity core promote level of management with standardization enhance market competition ability with contemporary message medium coach with target of benefit melt into hutch politics supervises the work 3 in personnel respect undertake professional skill is assessed superior bad discard use the business technical ability that comes in to give the method that go and grooms regularly to increase staff please and professional accomplishment in union virtual prerequisite falls perfect all sorts of regulations systems of kitchen interior further 4 in dish manufacture guard a pass on use 4 to guard a pass make close to be made in the negative match dish chef to guard a pass namely furnace stage chef guards a pass the member that send dish guards a pass the clerk guards a pass close discovery to have a problem have the power of go back must assume corresponding responsibility otherwise 5 check and accept and use a field in raw material accomplish father to close raw material quality raise the utilization rate of raw material strive for a the biggest increase to invite a customer 6 in food sanitation aspect of safe fire control security is carried out strictly food sanitation law catch safety of good cuisine sanitation to work carry out normative operating sequence strictly prevent the happening of of all kinds accident accomplish safe production alarm bell is long cry
第三篇：2014年厨师长工作总结
2014年厨师长工作总结
家伴着时钟步伐xx年马回首年感谢位领导工作指导感谢广事工作支持作厨师长定会工作中坚持身作严格求带领导团队宾客提供服务时弥补发现足面厨房工作总结
第四篇：厨师长年终工作总结
请浏览——厨师长年终工作总结
尊敬位领导：
家伴着圣诞节喜庆元旦气息2014年钟声敲响首先预祝家新年快乐工作利回首2014年位领导指导广事支持作名厨师长始终坚持身作高标准严求团结带领广食堂员工顾客提供精美菜肴优质服务实现食堂济利益社会效益勤勤恳恳兢兢业业现年具体工作总结：
营方面：
位领导指导集思广益制定较合理营计划：根顾客消费心理推出绿色食品野生食品根季节性原料供应特点推出特价菜等等
二理方面：
结合员工实际情况加强素质教育天员工进行针性厨艺培训常激励工作作事业努力员工整体素质提高注重仪表遵守厨房规章制度等员工甚开始琢磨新菜谱现已形成谐优质高效创新团队
三质量方面：
菜肴质量食堂生存发展核心竞争力作厨师长严质量关道菜制作投料标准制作程序单做菜时严格标准执行确保道菜色香味稳定认真听取前厅员工意见宾客反馈总结日出品问题日例会中时改进足常更新菜谱动脑筋想办法变花样确保回头客次尝新口味
四卫生方面：
严格执行食品卫生安全法认真抓食品卫生安全工作食品加工环节规定员工必须卫生区负责时进行定期检查次规定食品原料必须分类存放分处理厨房具必须存放固定位置外厨房保鲜柜冷冻箱等原料存放进行定期温度湿度测量利切利力量确保食品卫生安全防止顾客食物中毒造成必果
五成方面：
保证菜肴质量情况降低成利顾客始终追求重目标作厨师长总结出降低成新方法：掌握库存状况坚决执行先进先出原存货时间较长原料快销售出研制成菜品菜剩余原料做成托式菜品降低成位员工知道原料单价日估算原料价值样成控制落实员工身厨房员工关心成达效益化
综述年度通团队努力厨房营理方面取显著成效菜品创新菜肴质量成控制员工素质提高等方面取相高成绩然存足受甲流金融危机影响消费者餐品味档次降年收入受定程度影响面抗力需研制更加物美价廉佳肴招揽顾客程度增加年收入达转危机良效果事件深感肩负工作挑战性创新性定会带领团队断接受挑战勇创新烹饪更精美菜肴
辞旧迎新际2014年基础继续加强营理质量卫生监控成控制时改进工作思路考察新菜品加快菜肴创新寻求2014年创造更济效益社会效益
海世博会会带次发展机遇时周边酒楼饭店日俱增2014年餐饮业竞争更加白热化相信位领导仁指导帮助团队定够抓住机遇迎接挑战走收获2014
报告完毕谢谢家
工作总结报告：
第五篇：厨师长工作总结
民食天 食安先
山西鑫飞源投资集团限公司安全技术培训中心时光飞逝担事务长职忙碌中知觉半年时间已回首半年感谢位领导工作指导帮助感谢广事工作贯支持定会工作中坚持身作严格求做职工作提高理服务水更完成工作试期间工作进行总结
觉学精神先进政治思想武装头脑
半年始终坚持学马克思列宁义参加7月份县委组织入积极分子培训班通培训受益匪浅懂运辩证唯物义历史唯物义分析观察事物明辨非坚持真理坚持正确世界观生观价值观正确世界观生观价值观指导学工作生活实践思想积极构筑起条坚固防线热爱祖国拥护路线忠诚企业发展然名普通事务长工作积极动勤奋努力畏艰难职责力争工作岗位做出力贡献
二加强指导教育提升员工素质
严格贯彻落实公司项规章制度日晨会部署天工作外形成种解学公司种方针政策氛围旨家潜移默化中养成遵守制度良惯结合员工实际情况加强进行针性厨艺培训常激励工作作事业努力家积极配合厨房员工整体素质提高遵守公司厨房规章制度保持良卫生仪表钻研烹饪技术成厨房员工种觉行支团结高效谐创新队伍基成形
三积极响应公司控体系建设加强日常理杜绝需浪费 培训中心负责属矿相关培训学员餐外承担文印科网络公司机械部中心住宿员相关领导董事长外接工作着员增日项消耗逐步增保证菜肴卫生口情况控制成始终追求重目标作厨师长通长期实践摸索总结出降低成方法：掌握库存状况坚决执行先进先出原落实节约厨房水电气举措严格落实精细化理合理分配
项务成控制落实员工身厨房员工关心成控制成彻底杜绝需浪费
四加强卫生理落实消防求 严格执行食品卫生法遵守餐厅卫生制度防止病口入防止食品污染害物质餐员危害保障家身体健康成品存放实行四隔离：生熟隔离成品半成品隔离食品杂品药品隔离食物天然冰隔离炊具具实行四关：洗二刷三四消毒环境卫生采取四定办法：定定物定时间定质量划片包干责卫生做勤洗手剪指甲勤洗澡理发勤换工作服放置食品橱柜货架时刻保持清洁霉斑鼠迹天定时洗操作间灶具面认真擦拭餐厅面桌椅严格保证操作间面门窗周边环境卫生通家坚持努力9月份全县食品卫生监督检查中工作参检员肯定餐饮服务食品安全等级评优秀 防火工作历厨房工作重点落实消防求必须求员工做离火熄电断气关时定期检查厨房燃气路防止泄露引发火灾事常检查类电器电源线防止跑电漏电引发类消防电击安全事严格求确保食品卫生安全消防安全公司安全济运行提供应
保障
回顾半年家努力厨房综合理员工素质菜肴质量卫生安全成控制等方面取定成绩存足：部分员工服务态度够热情厨房理没形成系统等工作中需进步做教育培训质量卫生安全监控成控制服领导团结员工弥补足集团公司培训中心餐饮服务水新台阶
二〇四年十月
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第篇：酒店厨师长年终工作总结
xx年11月正式月宝宾馆工作时正宾馆筹备紧张时期餐饮部厨房工作局面切空白设备添置原材料采够关市场宣传产品定位规章制度种日单制定等针种种问题验制定初步计划方面查找资料涉入市场线夺取第手材料制定采购计划方面根周边市场实际情况初步确定菜品定位制定菜谱争取定位准确步营奠定基础
月宝酒店倍受领导关注关怀开始试营业餐饮部厨房努力完成级达项务时菜品着客求断改进求菜品更加适应市场
试营业接象团体会议婚宴种规格宴会接零点客(集中12月旬)营收达19万余元试营业中厨部工作出现：菜品定位准确菜品设计没根客求定等问题带着种种问题努力改变提升产品形象决心迎新年现xx年工作计划汇报：
菜品定位酒店整体战略规划开发规划菜品根餐厅菜点营状况市场客户调查断改进提升产品形象根酒店消费团体会议零点散客宴会接三块消费群体需求断丰富产品逐渐形成组针性风格化产品产品发展变化中树立品牌
二厨政理方面系统化整合核心竞争力规范化提升理水现代信息手段提高市场竞争力效益化目标指导厨政理工作
三员方面进行专业技考核优胜劣汰采请进走出定期培训办法提高员业务技专业素养结合实际前提进步完善厨房部种规章制度
四菜肴出品关采四层关制关否定制配菜厨师关炉台厨师关传菜员关服务员关关发现问题退回权力否承担相应责
五原材料验收方面做严原材料质量关提高原材料率争取利益顾客
六食品卫生安全消防安全方面
严格执行食品卫生法抓厨房卫生安全工作
严格执行规范操作程序预防类事发生做安全生产警钟长鸣
汽车驾驶员年终工作总结
第二篇：酒店厨师长年终总结
酒店厨师长年终总结
i worked formally to lunar treasure guesthouse in november 2014 at that time is guesthouse prepares the tensest period the working situation of meal ministry kitchen everything is blank how does equipment acquire how is raw material collected enough guard a pass how do market conduct propaganda and product locate regulations system reachs all sorts of daily expense receipts make etc be aimed at above a variety of problems my basis before experience makes initial plan search a data on one hand experience enters market a gleam of capture firsthand material make purchase a plan the fixed position that according to circumjacent market on the other hand preliminary and certain course savors actual condition make cookbook strive for fixed position accurate can be next manage lay a foundation lunar treasure big public house began to try below the times attention that gets a leader and consideration do business while meal ministry kitchen is finishing each job of ranking make known to lower levels hard taste in dish go up to be improved ceaselessly as the guest’s requirement dish of in an attempt to is tasted can more get used to the market try since doing business recieve an object to have dinner of party conference marriage and the banquet of all sorts of norms is recieved and at 0 o’clock guest (basically will center in december the last tenday of a month) battalion closes amount to more than yuan 190 thousand try in doing business be likethe job of hutch ministry also appeared the location that dish tastes is not exact dish tastes a design to was not decided according to the guest’s requirement wait for a few problems taking a variety of problems and the determination that change promotion product image hard to greet a new year will work 2014 now the plan reports as follows one fixed position is tasted to go up in dish the strategy of whole of according to hotel plans to develop program dish to taste according to restaurant course the dot runs state and market client investigation will be improved ceaselessly and promote a product image the round experience that according to coming the hotel consumes is discussed came loose at 0 o’clock guest the banquet is recieved 3 chunk consume the demand of the group will abound a product ceaselessly can fashion the product that a group of colors that have specific aim turn what make gradually make the product establishs his brand in developing change 2 hutch politics runs a side with competition ability of systematization conformity core promote level of management with standardization enhance market competition ability with contemporary message medium coach with target of benefit melt into hutch politics supervises the work 3 in personnel respect undertake professional skill is assessed superior bad discard use the business technical ability that comes in to give the method that go and grooms regularly to increase staff please and professional accomplishment in union virtual prerequisite falls perfect all sorts of regulations systems of kitchen interior further 4 in dish manufacture guard a pass on use 4 to guard a pass make close to be made in the negative match dish chef to guard a pass namely furnace stage chef guards a pass the member that send dish guards a pass the clerk guards a pass close discovery to have a problem have the power of go back must assume corresponding responsibility otherwise 5 check and accept and use a field in raw material accomplish father to close raw material quality raise the utilization rate of raw material strive for a the biggest increase to invite a customer 6 in food sanitation aspect of safe fire control security is carried out strictly food sanitation law catch safety of good cuisine sanitation to work carry out normative operating sequence strictly prevent the happening of of all kinds accident accomplish safe production alarm bell is long cry
第三篇：2014年厨师长工作总结
2014年厨师长工作总结
家伴着时钟步伐xx年马回首年感谢位领导工作指导感谢广事工作支持作厨师长定会工作中坚持身作严格求带领导团队宾客提供服务时弥补发现足面厨房工作总结
第四篇：厨师长年终工作总结
请浏览——厨师长年终工作总结
尊敬位领导：
家伴着圣诞节喜庆元旦气息2014年钟声敲响首先预祝家新年快乐工作利回首2014年位领导指导广事支持作名厨师长始终坚持身作高标准严求团结带领广食堂员工顾客提供精美菜肴优质服务实现食堂济利益社会效益勤勤恳恳兢兢业业现年具体工作总结：
营方面：
位领导指导集思广益制定较合理营计划：根顾客消费心理推出绿色食品野生食品根季节性原料供应特点推出特价菜等等
二理方面：
结合员工实际情况加强素质教育天员工进行针性厨艺培训常激励工作作事业努力员工整体素质提高注重仪表遵守厨房规章制度等员工甚开始琢磨新菜谱现已形成谐优质高效创新团队
三质量方面：
菜肴质量食堂生存发展核心竞争力作厨师长严质量关道菜制作投料标准制作程序单做菜时严格标准执行确保道菜色香味稳定认真听取前厅员工意见宾客反馈总结日出品问题日例会中时改进足常更新菜谱动脑筋想办法变花样确保回头客次尝新口味
四卫生方面：
严格执行食品卫生安全法认真抓食品卫生安全工作食品加工环节规定员工必须卫生区负责时进行定期检查次规定食品原料必须分类存放分处理厨房具必须存放固定位置外厨房保鲜柜冷冻箱等原料存放进行定期温度湿度测量利切利力量确保食品卫生安全防止顾客食物中毒造成必果
五成方面：
保证菜肴质量情况降低成利顾客始终追求重目标作厨师长总结出降低成新方法：掌握库存状况坚决执行先进先出原存货时间较长原料快销售出研制成菜品菜剩余原料做成托式菜品降低成位员工知道原料单价日估算原料价值样成控制落实员工身厨房员工关心成达效益化
综述年度通团队努力厨房营理方面取显著成效菜品创新菜肴质量成控制员工素质提高等方面取相高成绩然存足受甲流金融危机影响消费者餐品味档次降年收入受定程度影响面抗力需研制更加物美价廉佳肴招揽顾客程度增加年收入达转危机良效果事件深感肩负工作挑战性创新性定会带领团队断接受挑战勇创新烹饪更精美菜肴
辞旧迎新际2014年基础继续加强营理质量卫生监控成控制时改进工作思路考察新菜品加快菜肴创新寻求2014年创造更济效益社会效益
海世博会会带次发展机遇时周边酒楼饭店日俱增2014年餐饮业竞争更加白热化相信位领导仁指导帮助团队定够抓住机遇迎接挑战走收获2014
报告完毕谢谢家
工作总结报告：
第五篇：厨师长工作总结
民食天 食安先
山西鑫飞源投资集团限公司安全技术培训中心时光飞逝担事务长职忙碌中知觉半年时间已回首半年感谢位领导工作指导帮助感谢广事工作贯支持定会工作中坚持身作严格求做职工作提高理服务水更完成工作试期间工作进行总结
觉学精神先进政治思想武装头脑
半年始终坚持学马克思列宁义参加7月份县委组织入积极分子培训班通培训受益匪浅懂运辩证唯物义历史唯物义分析观察事物明辨非坚持真理坚持正确世界观生观价值观正确世界观生观价值观指导学工作生活实践思想积极构筑起条坚固防线热爱祖国拥护路线忠诚企业发展然名普通事务长工作积极动勤奋努力畏艰难职责力争工作岗位做出力贡献
二加强指导教育提升员工素质
严格贯彻落实公司项规章制度日晨会部署天工作外形成种解学公司种方针政策氛围旨家潜移默化中养成遵守制度良惯结合员工实际情况加强进行针性厨艺培训常激励工作作事业努力家积极配合厨房员工整体素质提高遵守公司厨房规章制度保持良卫生仪表钻研烹饪技术成厨房员工种觉行支团结高效谐创新队伍基成形
三积极响应公司控体系建设加强日常理杜绝需浪费 培训中心负责属矿相关培训学员餐外承担文印科网络公司机械部中心住宿员相关领导董事长外接工作着员增日项消耗逐步增保证菜肴卫生口情况控制成始终追求重目标作厨师长通长期实践摸索总结出降低成方法：掌握库存状况坚决执行先进先出原落实节约厨房水电气举措严格落实精细化理合理分配
项务成控制落实员工身厨房员工关心成控制成彻底杜绝需浪费
四加强卫生理落实消防求 严格执行食品卫生法遵守餐厅卫生制度防止病口入防止食品污染害物质餐员危害保障家身体健康成品存放实行四隔离：生熟隔离成品半成品隔离食品杂品药品隔离食物天然冰隔离炊具具实行四关：洗二刷三四消毒环境卫生采取四定办法：定定物定时间定质量划片包干责卫生做勤洗手剪指甲勤洗澡理发勤换工作服放置食品橱柜货架时刻保持清洁霉斑鼠迹天定时洗操作间灶具面认真擦拭餐厅面桌椅严格保证操作间面门窗周边环境卫生通家坚持努力9月份全县食品卫生监督检查中工作参检员肯定餐饮服务食品安全等级评优秀 防火工作历厨房工作重点落实消防求必须求员工做离火熄电断气关时定期检查厨房燃气路防止泄露引发火灾事常检查类电器电源线防止跑电漏电引发类消防电击安全事严格求确保食品卫生安全消防安全公司安全济运行提供应
保障
回顾半年家努力厨房综合理员工素质菜肴质量卫生安全成控制等方面取定成绩存足：部分员工服务态度够热情厨房理没形成系统等工作中需进步做教育培训质量卫生安全监控成控制服领导团结员工弥补足集团公司培训中心餐饮服务水新台阶
二〇四年十月
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