导读： 餐厅厨师长工作总结与计划 2012年工作总结 尊敬的各位领导： 您们好！ 伴着圣诞节的喜庆和元旦的到来，2013年的钟声即将敲响。首先，我...
餐厅厨师长工作总结与计划
2012年工作总结
尊敬的各位领导：
您们好！
伴着圣诞节的喜庆和元旦的到来，2013年的钟声即将敲响。首先，我预祝大家身体健康，工作顺利。回顾2012年，在公司各位领导的悉心指导及我店各位员工的支持下，我由一名基层主管晋升为十一分店风味餐厅的厨师长。在这里，我借此机会感谢常总、陈总和公司各位领导对我的信任。现在我将一年的工作总结如下：
一、经营状况
十一风味餐厅9月1号试营业，3号正式营业。
二、经营方面
我们风味餐厅有一个档口是韩餐独立运营窗口，两个是绩效窗口（米线和铁板）。营业额稳定，成本合理，效果很好。另有一个饮料窗口，成本占75%以上，作为辅助。在葛经理的领导下，9月下旬、10月初其他档口有所调整：1档营业额偏低，由我协助改为零点小炒，现炒现卖，起到了很好的效果。1档厨师调往4档。1档调进了新厨师，能力马上提高。营业额有了200----300元的提升。之后把1档的厨师调到5档，把5档的厨师调到1档，营业额由9月初的1100----1200元升到1500---2000元。4档调整后，营业额由1600元上升到了2000元左右。
为了解决配菜员工不足的问题，把6档员工调整到切配间，主盯配菜。为支持唐山店的发展，我店在对现有员工做出合理分工的前提下，把9档厨师调往了唐山店。9档由我协助出品工作，营业额基本稳定。
小时工代替普通工种，把有能力的厨师调去加工新出品，另设饼类窗口，由厨师带领服务员制作，逐步推出了三明治、蛋挞等一系列新品。把技术力量发展最大化，人员利用最大化。
调整后，充分调动了员工的主观能动性，提高了其积极性和创造性，增加了我店菜品品种8种，提高了员工的售卖水平，增加了员工的竞争意识，起到了良好的效果。
厨师长年终总结
厨师长年终总结 厨师个人年终总结 酒店厨师长年终总结 厨师的年终总结 酒店厨师自我总结 食堂厨师年终总结 餐饮厨师年终总结 厨师主管年终总结
尊敬的各位领导、各位同事：
我是餐饮部厨师长陈义洪。伴着圣诞节的喜庆和元旦的气息即将到来，2012年的钟声即将敲响。首先，我预祝大家新年快乐、工作顺利！回首2011年，在各位领导的指导下，在同事们的支持下，作为一名厨师长，我始终坚持以身作则，工作在生产第一线，对每位员工高要求，对他们各方面严格管理，小到每周的例会，大到每月多次的传授厨艺和灌输当今餐饮的诸多新元素及餐饮知识，有了我和大家的辛苦付出，才有了今天我们能为，来我们园区用餐的宾客提供精美的菜肴和优质的服务，现将一年来的具体工作总结如下：
一、食品安全方面
食品安全是厨房工作的头等大事，为把好食品加工的各个环节，保证安全生产。我给厨房里每位员工划分了卫生责任区，要求他们对各自的卫生区、食品原料、存放容器等负责，并由我和食品检验员进行不定期检查。
餐饮部厨师长年终工作总结
餐饮部厨师长年终工作总结
Each leader that working summary respects division commander of meal ministry hutch end of the year, everybody works in the same place: I am Chen Yihong of division commander of meal ministry hutch. Those who accompanying christmas day is festival the breath with new year’s day is coming, the ding 2011 is about to knock noisy. Above all, I congratulate beforehand everybody Happy New Year, work is great! Turn one’s head 2010, below the guidance that leads in everybody, below the support of work in the same placing, grow as a chef, I hold to set oneself an example to others from beginning to end, the job is producing front line, ask high to every employee, manage strictly to their each respect, small to weekly regular meeting, arrive every months greatly for many times impart hutch art and engraft a lot of new element of current meal and meal knowledge, the trouble that had I and everybody is paid, just had we can are today, come the guest of have dinner of our garden area provides fancy cooked food and excellent service, the specific work that comes to a year now is summed up as follows, one, the first class important matter that safety of food of food safety aspect is kitchen job, for each link that process good food, assure safe production. I differentiated to every employee in the kitchen wholesome responsibility area, ask they are right raw material of respective wholesome area, food, deposit container to wait responsible, have casual inspection by I and food inspector. Next, the classified management superintend and director that strengthens food raw material guides the job. Use to the pass in and out of food raw material; Management classifies kitchenware in fixed position, stickup glue try to locate; To the kitchen, last the raw material such as ark, refrigerant box deposits the ground to clear regularly, fixed temperature and humidity are measured. The 3rd, active season is caused in the bacterium, invite inspector of meal ministry food to undertake grooming to kitchen staff regularly, arrive from the use of test paper and the standard method of all sorts of disinfection, gain ground from what standardization washs his hands to bring all-knowing knowledge to food etc, make everybody had deeper knowledge to food safety, enhanced food security complete a participation consciousness. 2, the guidance that I lead in everybody leaves management field, make sounder management plan. Be like: The basis is seasonal raw material supplies a characteristic, roll out with garden dining-room spring, summer, autumn, winter festival food, with dish of a few special offer and innovation dish, have raw material price in the light of market place for example rising, but the price that the sale price that dish tastes carries original even, we are so elaborate research and development, use common raw material to make color, sweet, flavour, suggestion, model low price dish is tasted, be like: Sales volume of month of Chinese cabbage of stone boiler agaric resides head of a list of names posted up repeatedly. Coffee hall also has raw material price in the light of market place rising, use buffet to make everybody suffer the banana bag that like to wait a moment fully without gone banana. Still having employee food is to be employee to provide a service, the healthy cate that collocation of element of a lot of meat or fish also rolls out below the circumstance that rises in market raw material. 3, I combine administrative aspect actual condition strengthens employee quality education, every months again busy the hutch that also should take out time to have specific aim art groom, and often incentive they look to learn to be written down more more more in routine, so that develop great master’s oldest latent capacity on main working station later. The course tries hard, employee whole quality is able to rise, if pay attention to appearance, abide by kitchen regulations system to wait, we had formed the group of a harmony, high grade, efficient, innovation now. Once some of employee does not understand our rigorous management, remember once a labour of employee eat hutch looks for me,
