酒店厨师长年终总结

我于XX年x月正式到月宝宾馆工作，当时正是宾馆筹备最紧张的时期，餐饮部厨房的工作局面一切都是空白，设备如何添置、原材料如何采够、把关、市场宣传和产品如何定位、规章制度及各种日用单据的制定等。针对以上种种问题，我依据以往经验制定初步计划，一方面查找资料，涉入市场一线，夺取第一手材料，制定采购计划；另一方面根据周边市场实际情况初步确定菜品的定位，制定菜谱。争取定位准确，能为下一步的经营奠定基础。

月宝大酒店在倍受领导的关注与关怀下开始了试营业，餐饮部厨房在努力完成上级下达的各项任务的同时，在菜品上随着客人的要求不断改进，以求菜品能更加适应市场。

试营业以来，接待对象有团体会议、婚宴、以及各种规格的宴会接待和零点客人（主要集中在12月下旬）。营收达19万余元。试营业中，厨部的工作也出现了如：菜品的定位不准确，菜品设计没根据客人的要求而定，等一些问题。带着种种问题和努力改变提升产品形象的决心迎来了新的一年。现将XX年工作计划汇报如下：

一、在菜品定位上，依照酒店整体的战略规划来开发规划菜品，根据餐厅菜点经营状况和市场客户调查，来不断地改进和提升产品形象。根据来酒店消费的团体会议，零点散客，宴会接待，三大块消费群体的需求，来不断丰富产品，使之能逐渐形成一组有针对性的风格化的产品。使产品在发展变化中树立自己的品牌。

二、在厨政管理方面，以系统化整合核心竞争力，以规范化提升管理水平，以现代信息手段提高市场竞争力，以效益化为目标指导厨政管理工作。

三、在人员方面，进行专业技能考核，优胜劣汰，采用请进来走出去和定期培训的办法来提高人员的业务技能和专业素养。在结合实际的前提下，进一步完善厨房内部的各种规章制度。

四、在菜肴的出品把关上，采用四层把关制，一关否定制，即配菜厨师把关、炉台厨师把关、传菜员把关、服务员把关，一关发现有问题，都有退回的权力。否则都得承担相应的责任。

五、在原材料的验收和使用方面，做到严把原材料质量关，提高原材料的使用率，争取把最大的利益让给顾客。

六、在食品卫生安全、消防安全方面

严格执行《食品卫生法》。抓好厨房卫生安全工作。

严格执行规范操作程序，预防各类事故的发生，做到安全生产，警钟长鸣！

 

第二篇：酒店厨师长年终总结

I worked formally to lunar treasure guesthouse in November 20xx, 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 first-hand 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 ten-day of a month) . Battalion closes amount to more than yuan 190 thousand. Try in doing business, be like,the 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 20xx 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!