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廚師新的一年工作計(jì)劃
導(dǎo)語(yǔ)：工作計(jì)劃是行政活動(dòng)中使用范圍很廣的重要公文,也是應(yīng)用寫作的一個(gè)重頭戲。以下是小編整理廚師新的一年工作計(jì)劃的資料，歡迎閱讀參考。
時(shí)光飛逝，轉(zhuǎn)眼間年已經(jīng)過去。現(xiàn)將本人具體工作情況匯報(bào)如下：我于年11月正式到賓館工作，當(dāng)時(shí)正是賓館籌備最緊張的時(shí)期，餐飲部廚房的工作局面一切都是空白，設(shè)備如何添置、原材料如何采夠、把關(guān)、市場(chǎng)宣傳和產(chǎn)品如何定位、規(guī)章制度及各種日用單據(jù)的制定等。針對(duì)以上種種問題，我依據(jù)以往經(jīng)驗(yàn)制定初步計(jì)劃，一方面查找資料，涉入市場(chǎng)一線，奪取第一手材料，制定采購(gòu)計(jì)劃；另一方面根據(jù)周邊市場(chǎng)實(shí)際情況初步確定菜品的定位，制定菜譜。爭(zhēng)取定位準(zhǔn)確，能為下一步的經(jīng)營(yíng)奠定基礎(chǔ)。開始了試營(yíng)業(yè)，餐飲部廚房在努力完成上級(jí)下達(dá)的各項(xiàng)任務(wù)的同時(shí)，在菜品上隨著客人的要求不斷改進(jìn)，以求菜品能更加適應(yīng)市場(chǎng)。試營(yíng)業(yè)以來(lái)，接待對(duì)象有團(tuán)體會(huì)議、婚宴、以及各種規(guī)格的宴會(huì)接待和零點(diǎn)客人（主要集中在12月下旬）。
營(yíng)收達(dá)19萬(wàn)余元。試營(yíng)業(yè)中，廚部的工作也出現(xiàn)了如：菜品的定位不準(zhǔn)確，菜品設(shè)計(jì)沒根據(jù)客人的要求而定，等一些問題。帶著種種問題和努力改變提升產(chǎn)品形象的決心迎來(lái)了新的一年。
現(xiàn)將年工作計(jì)劃匯報(bào)如下：
一、在人員方面，進(jìn)行專業(yè)技能考核，優(yōu)勝劣汰，采用請(qǐng)進(jìn)來(lái)走出去和定期培訓(xùn)的辦法來(lái)提高人員的業(yè)務(wù)技能和專業(yè)素養(yǎng)。在結(jié)合實(shí)際的前提下，進(jìn)一步完善廚房?jī)?nèi)部的各種規(guī)章制度。
二、在菜肴的出品把關(guān)上，采用四層把關(guān)制，一關(guān)否定制，即配菜廚師把關(guān)、爐臺(tái)廚師把關(guān)、傳菜員把關(guān)、服務(wù)員把關(guān)，一關(guān)發(fā)現(xiàn)有問題，都有退回的權(quán)力。否則都得承擔(dān)相應(yīng)的責(zé)任。
三、在菜品定位上，依照酒店整體的'戰(zhàn)略規(guī)劃來(lái)開發(fā)規(guī)劃菜品，根據(jù)餐廳菜點(diǎn)經(jīng)營(yíng)狀況和市場(chǎng)客戶調(diào)查，來(lái)不斷地改進(jìn)和提升產(chǎn)品形象。根據(jù)來(lái)酒店消費(fèi)的團(tuán)體會(huì)議，零點(diǎn)散客，宴會(huì)接待，三大塊消費(fèi)群體的需求，來(lái)不斷豐富產(chǎn)品，使之能逐漸形成一組有針對(duì)性的風(fēng)格化的產(chǎn)品。使產(chǎn)品在發(fā)展變化中樹立自己的品牌。
四、在廚政管理方面，以系統(tǒng)化整合核心競(jìng)爭(zhēng)力，以規(guī)范化提升管理水平，以現(xiàn)代信息手段提高市場(chǎng)競(jìng)爭(zhēng)力，以效益化為目標(biāo)指導(dǎo)廚政管理工作。
五、 在原材料的驗(yàn)收和使用方面，做到嚴(yán)把原材料質(zhì)量關(guān)，提高原材料的使用率，爭(zhēng)取把最大的利益讓給顧客。
六、在食品衛(wèi)生安全、消防安全方面 嚴(yán)格執(zhí)行《食品衛(wèi)生法》。抓好廚房衛(wèi)生安全工作。 嚴(yán)格執(zhí)行規(guī)范操作程序，預(yù)防各類事故的發(fā)生，做到安全生產(chǎn)，警鐘長(zhǎng)鳴。
延伸閱讀（英語(yǔ)版）:
Time flies, and the years have passed. Now will I work report specific as follows: I work in November in to the hotel, that was when the hotel in the process of the most intense period, food and beverage department kitchen work situation everything is blank, how to acquire equipment, raw materials culture-building enough, control, marketing, and how the product positioning, and establishment of rules and regulations and all kinds of daily documents, etc. In view of the above problems, I have made a preliminary plan based on my previous experience. On the one hand, I will find information, and I will be involved in the first line of the market. On the other hand, according to the actual situation of the surrounding market, the positioning of dishes is preliminarily determined. Strive for accurate positioning, which can lay the foundation for the next operation. At the beginning of the trial operation, the food and beverage department's kitchen is striving to complete the tasks assigned by the superior. In addition, the food can be improved with the requirements of the guests, so as to make the dishes more suitable for the market. Since the trial operation, there have been group meetings, wedding receptions, banquet receptions and guests of various sizes (mainly in late December).
The revenue amounted to more than 190,000 yuan. In the trial operation, the kitchen department's work also appeared: the positioning of the dishes was inaccurate, the dish design was not determined according to the requirements of the guests, etc. The New Year comes with a lot of questions and a determination to change the image of your product.
The annual work plan is reported as follows:
1. In terms of personnel, professional skills assessment, the selection of the fittest, adopting the approach of going out and training regularly to improve the staff's business skills and professional quality. In combination with the actual premise, further perfect the kitchen interior rules and regulations.
Second, on the dishes of checks, using four layers control system, a close negative system, namely dishes chefs and combined furnace of chef checks, pass-through member checks, waiter, one pass found that there is a problem, has returned to power. Otherwise, you have to take responsibility.
3. According to the overall strategic planning of the hotel, the planning dishes should be developed according to the overall strategic planning of the hotel. According to the operation status of the restaurant and the market customer survey, the product image will be constantly improved and promoted. According to hotel consumption group meeting, zero of the individual, the banquet reception, three large pieces of consumer demand, to enrich the product, can make it gradually formed a set of stylized targeted products. Make the product to establish its own brand in the development change.
Four, in kitchen administration management to systematic integration of core competitiveness, with standardized management level of ascension, to modern information means to improve the market competitive power, to benefit the goal guidance hutch administrative management work.
5. In the acceptance and use of raw materials, we should strictly control the quality of raw materials and improve the utilization rate of raw materials, so as to give the best benefit to the customers.
6. Strict implementation of the food hygiene law in food safety and fire safety. To work in the kitchen hygienic and safe work. Strictly implement the standard operating procedure,