食堂厨师长工作总结怎么写
第1篇：食堂厨师长工作总结
食堂厨师长2012年度工作总结
Time is like an arrow, before you can say Jack Robinson of time elapse quickly 2012 be about to near end, what accompanying christmas day immediately is festival the breath with new year’s day, the ding 2013 is about to knock noisy.Above all, I congratulate beforehand everybody Happy New Year, work is great!Turn one’s head 2012, below the consideration guidance that leads in everybody, below the support of extensive staff, hold chef concurrently as division commander of a hutch, I hold to set oneself an example to others from beginning to end, high level, strict requirement, solidarity and lead dining room employee, insist to be attached most importance to with overall situation, obedience organizes arrangement, dry group loves group, had paid dining room government with his real operation, make sure the job is moved normally turn, provide elegant, goluptious dish and excellent service for leader and employee, we still are reclaimed come out several mus of ground, grow vegetable, raise a cattle, sheep, chicken, duck.Add the variety of design and color of meal, accomplish advocate non-staple food is reasonable and tie-in, reduce lo, managing cost.The concept of warm service, it is the ground heart and soul elegant, violet gold serves.In 2012, the dining room recieves exterior have dinner 121 times in all, add up to 1077 person-time, the accord that is reached a guest by the leader reputably.The specific work that comes to a year now sums up as follows: One, working respect: I hold the position of dining room director to hold job of dining room cook concurrently now.The draw on the wisdom of the maes below the guidance that I lead in everybody, make more reasonable job plan.Fall in the circumstance of managing defray above all, satiate had eaten to be not wasted, improve oneself cooking technology ceaselely on the technology.In practice I am explored ceaselely, let leader and employee can eat on sweet and goluptious meal.2, run a side: Above all, groom regularly from personnel of course of study to the kitchen and coach, put an end to the gro error in unit proce of cargo bandling, for instance burn, scald.Actual condition strengthens combinative employee quality education, to what operation personnel undertakes having specific aim hutch art grooms, and often incentive the career that they regard the work is him.The course tries hard, employee whole quality is able to rise;Pay attention to appearance, abide by discipline of kitchen regulations system, work, not absence from duty, not absent from work, do not be late, not leave early;Now, we had formed the group of a harmony, high grade, efficient, innovation.3, quality respect: Dish quality is a dining room be able to fresh, solid core.Grow as chef, I father to close quality, aure to feed capable person, not not fresh, cankered, degenerative.Ensure the have dinner of employee is wholesome, nice even take strict precautions against bromatoxism, reject mildew to change, expire food.Next, add the variety of design and color of meal, accomplish advocate, non-staple food is reasonable and tie-in.4, wholesome respect: Carry out strictly “ law of food sanitation safety “ , catch safety of good food sanitation to work seriously, each link that food machines.Pre a regulation, every employee must be in charge of to respective wholesome area, hope to undertaking two days every be alexipharmiced between the operation leader and work in the same placing have casual inspection;Offer precious opinion, try to correct.Next, formulary provision raw material must be claified deposit, cent manages somewhere else, kitchenware also must be deposited in fixed position;Additional, storeroom, last the raw material such as ark, refrigerant box deposits the ground to also undertake periodic temperature and humidity are measured.We use the power that everything can use, ensure food sanitation is safe, prevent food decay, create needle waste.5, cost respect: In ensure do not overspend, not wasteful, and below the circumstance of dish quality, reduce one of a be our pursuit from
beginning to end lo, managing cost, main goals.Grow as chef, in at ordinary times an a few new methods that reduce cost also are summed up in the job.Be like: Master principle of ” of first-in first-out of inventory state, determined executive “ at any time, throw the raw material with longer time of goods in stock as soon as poible use;Development is tasted without cost dish, in order to reduce cost.The place on put together is narrated, in this year, pa the joint efforts of the group, we obtained remarkable result in kitchen management field;Quality of control of quality of innovation, dish, cost, employee is tasted to carry advanced respect to obtain quite high grade in dish.Of course, we still are put in inadequacy.Ask leader and colleague to supervise point out mistakes so that they can be corrected, I also feel the challenge sex that my bear works and innovation sex.Through a year of much effort, on original working basis, strict him requirement is mixed help in the kitchen personnel, inadequacy is found out in the following job, preserve good tradition.Henceforth, the group that I can lead us certainly tries hard ceaselely, accept a challenge, be brave in to innovate, cooking is more elegant and delicious dish.Demit is old during seeing the New Year in, we will go up in the foundation 2012, continue to strengthen monitoring of sanitation of management, quality and cost control, want to improve oneself working train of thought at the same time, inspect new course to taste, accelerate the innovation of dish.Anyhow, in the job henceforth, lash ceaselely oneself enrich energy, raise knowledge of oneself quality, nutrition and cooking level, in order to get used to the development of times and enterprise, grow jointly with the company.I believe, 2013 what our group can move toward a succeful joyance to harvest certainly.Fall in the leader of Zhang Zong, Yang Zong to the best of my belief, below the indefatigable effort of faculty, it is a basis according to goal of purpose of company culture, spirit of enterprise, busine, company, work steadily surene is ongoing, violet gold must be met certainly the meeting of development is better and better.
第2篇：食堂厨师长岗位职责
食堂厨师长岗位职责
1在部门主任的领导下,负责主、副食炊事员工作安排，主任不在时，代理主任职责。工作中要以身作则、严以律己、敢于管理。
2协助主任组织炊事员参加各种政治、业务学习和文体活动。3严格执行各项规章制度，努力做好炊事员的思想工作，实事求是地进行考核、评比工作。
4监督厨房每日各项准备工作，督促落实每项准备工作的完成情况，确保厨房工作场地安全，卫生符合操作规程。5做好开饭前的准备工作。
6协助主任督促、检查保管员、核算员的工作，搞好成本核算，库房管理，掌握各项经济活动指标情况。
7配合主任搞好伙食成本核算，注意厉行节约，减少原材料的损耗和浪费，降低伙食成本，做到饭菜量足，价格合理。8检查贯彻《食品卫生法》细则的执行情况、抓好饮食卫生，餐具卫生和环境卫生的管理。
9抓好安全生产的教育及落实工作，防止机械设备事故的出现。
10：每日召开厨师行政例会，抓好菜肴的品质及新品研发。
第3篇：食堂厨师长岗位职责
食堂厨师长岗位职责
1在部门主任的领导下,负责主、副食炊事员工作安排，主任不在时，代理主任职责。工作中要以身作则、严以律己、敢于管理。
2协助主任组织炊事员参加各种政治、业务学习和文体活动。3严格执行各项规章制度，努力做好炊事员的思想工作，实事求是地进行考核、评比工作。
4做好主、副食谱制定工作，搞好主、副食谱的搭配调剂工作，执行中心食谱制定的各项规定。5做好开饭前的准备工作。
6协助主任督促、检查保管员、核算员的工作，搞好成本核算，库房管理，掌握各项经济活动指标情况。
7配合主任搞好伙食成本核算，注意厉行节约，减少原材料的损耗和浪费，降低伙食成本，做到饭菜量足，价格合理。8检查贯彻《食品卫生法》细则的执行情况、抓好饮食卫生，餐具卫生和环境卫生的管理。
9抓好安全生产的教育及落实工作，防止机械设备事故的出现。
炊事员岗位职责
1认真学习党的方针、政策和中心各项规章制度，做到遵纪守法、守规，增强职业道德观念。
2自觉树立“三服务、两育人”的思想，一切从就餐者的切身利益出发，全心全意为就餐者服务。
3服从本单位各
第4篇：食堂厨师长年终总结
时光飞逝，在忙碌中不知不觉一年时间已经过去了。下文是为大家精选的食堂厨师长年终总结，欢迎大家阅读欣赏。
食堂厨师长年终总结篇一：
作为一名厨师长，是酒楼厨房的负责人，执行酒楼总经理的工作指令，贯彻食品卫生法和酒店的有关规章制度，负责厨房的全面管理工作，领导厨房全体员工完成每天的生产任务，审批厨房采购计划，与楼面、采购部、仓库部、财务部等配合、协调。对出品质量、成本、毛利率、卫生、厨房安全等负责。作为一名厨师长，是酒楼的一个重要角色，必须懂专业技术、会管理、精通酒楼厨房全面工作，明确自己的职责。.厨师挣钱靠手不靠嘴，靠嘴只是临时利益，技术才是长久的效益。
要当好一名合格的厨师长，就必须做好以下各项工作;
一、拟定好菜谱;菜名要通俗易懂，尽量避免如“一本万利”、“腰缠万贯”之类客人猜都猜不出来的菜名。如某些菜一定要用寓意菜名时，后面必须加用料和烹调方法，以便客人对菜肴的了解。根据酒楼的档次和经营目标去拟出菜谱，高档豪华酒楼的目标是高层次的客人，这类客人消费高，菜肴品种应从名贵的山珍和高档的海鲜、海味【
第5篇：食堂厨师长岗位职责
阳光恒昌物业服务有限公司
国网乌鲁木齐供电公司项目食堂厨师长岗位职责
1目的1.1为了国网乌鲁木齐供电公司项目总部食堂厨房各项工作的顺畅及有效的运营；
1.2确保饮食物资达到高度卫生标准，遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度，特制定本职责。2适用范围
本职责适用于乌鲁木齐供电公司项目总部食堂厨师长岗位。3所属部门及直接上级、直接下级
所属部门：国网乌鲁木齐供电公司乌鲁木齐供电公司项目机关食堂 直接上级：食堂经理 直接下级：各岗位厨师 4职责及要求
4.1负责食堂厨房整体营运工作：包括食堂经理派发给的所有任务，人员管理，协助食堂经理制定各种规章制度，控制伙食标准，保证食品质量，注意饮食，环境卫生及设备维修维护管理； 4.2负责新员工面试和技能考核，向食堂经理提供初试建议； 4.3预算食堂原材料消耗，填报采购计划，注意降低消耗，杜绝浪费； 4.4根据季节负责合理制定调配食谱，注意营养搭配，并严格控制成本；
4.5保证每日每餐正常开餐，及时妥善处理食堂厨房出现的问题；
阳光恒
