第一篇：记食堂厨师长赵泽军

记厨师长赵泽军

赵泽军，北京市旅游局服务学校饭店管理专业毕业，曾任北京市长富宫饭店西餐厅大厨主管，现为华能总部基地办公楼职工食堂厨师长。

他为华能系统从事食堂后勤服务近15年。一开始，是在当时集团公司所在地40号院服务，一干就是十年，深得当时集团公司领导及各方面的赞许和满意；后来，置业公司搬入40号院后，继续在食堂做烹饪工作，担任厨师长职务；202_年因华能总部基地办公楼煤业公司搬入，新楼开张启动，急需一名有经验的厨师长调入，便从40号院调入总部基地食堂。在华能系统从事食堂工作的十几年来，他在这个平凡的岗位上，兢兢业业做着自己的本职工作,取得了优异的成绩，得到客户的充分肯定。

一、全心全意服务 任劳任怨工作

食堂是物业公司的一个重要服务岗位，它担负着驻楼公司和管理处全体员工的就餐任务，总的来说，每天的工作量是比较大的。为了保证员工能吃上热腾腾且营养均衡的早、中餐，赵泽军带领食堂人员，起早贪黑、任劳任怨担负着后厨的各项工作。做早餐的，得从早上4点起床开始熬稀饭、蒸馒头等，8点左右又开始准备午饭，有时晚上还要为上夜班的员工做夜宵，常常工作时间长达10多个小时，两只脚不停的在食堂里走来走去，其间的休息时间却很有限，但大家从未叫过苦、喊过累。食堂也经常遇到在临开饭之前接到就餐人数、菜品增加通知的事情。赵泽军总是积极想办法，在短时间内完成，优先保证公司客人能准时开饭，从来没有发生过因为食堂原因让客户吃不上饭的事情。

二、主动征求意见 力求饭菜可口

大家都知道，食堂工作看起来很简单，而实际上却是一件很烦琐、需要细心和耐心的工作。要真正使全公司员工都满意，也不是一件容易的事情。为了作到这一点，赵泽军也想了不少的办法和动了不少的脑筋，对每天购进的蔬菜和肉食严把食品卫生关，不仅要保证菜品的质量，还要保证菜品的种类，做到随时更新，紧跟时节变换，并且注重营养搭配。赵泽军同志可以说在这一点上做得很出色：他经常和食堂的其他员工一起研究食谱，看每天的饭菜搭配是否合理、是否营养，尽量避免每周有重复的品种出现。因公司的员工来自东南西北各个地方，有岁数大的、也有年轻少壮的，有喜欢清淡的、有口味较重的、有喜欢吃硬点的、有喜欢吃软点的、有喜欢吃麻辣的、有喜欢吃带甜酸的。这些都是在做菜时必须考虑的因素。所以赵泽军同志为了每周制定出合理的食谱，经常征求大家的意见，对征求来的意见和建议进行归类整理，并仔细研究，逐一改进，尽量满足员工们提出的要求，力求做到使每一位员工在公司都能享受到可口的饭菜。

同时，本着对员工身体健康安全负责的态度，物业公司对食堂的食品卫生工作抓的很紧，每天管理处有专人对货源在质量上、价格上、数量上进行严格把关。因此食堂在货源采购上，坚决作到不进腐烂、变质的原料，不要“三无”产品的作料，饭菜做到卫生、可口。这么多年来，公司员工从未发生过因吃公司食堂的食物而有生病的想象。赵泽军兢兢业业的工作态度得到大家的好评。

三、以身作则 作好食堂各项工作

赵泽军作为厨师长，带领着食堂人员在做好以上工作的基础上，时刻也不忘记食堂也是一个防火重点地区，而他在这方面也是尽职尽责，保证食堂用气、用电安全：在食堂平时工作中和开完饭之后，其他员工下班后，他都主动检查煤气阀门、电源开关是否关好，有没有漏气和漏电现象，如发现隐患能自己处理的就先自己解决，不能处理的及时通知相关部门。因此食堂在这几年里，从未出现过安全事故，这也是与赵泽军同志常抓不懈，坚持预防为主、防消结合的努力分不开的。

赵泽军自己经常说：“既然公司让我当厨师长，就要保证食堂每天准时准点开饭，不仅让大家吃好吃饱，更主要是要让大家吃的开心、吃的放心”。一个普通的员工，说着普通的话，这话是发自内心的，言语不多、不华丽，却意义深刻，他体现了一名员工对本职工作的热爱。再平凡的岗位，只要踏踏实实地去做，一样能取得优异的成绩。总部基地管理处供稿

第二篇：食堂厨师长202_工作总结

食堂厨师长202_工作总结

Time is like an arrow, before you can say Jack Robinson of time elapse quickly 202_ be about to near end, what accompanying christmas day immediately is festival the breath with new year’s day, the ding 202_ is about to knock noisy.Above all, I congratulate beforehand everybody Happy New Year, work is great!Turn one’s head 202_, below the consideration guidance that leads in everybody, below the support of extensive staff, hold chef concurrently as pision 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 loss, managing cost.The concept of warm service, it is the ground heart and soul elegant, violet gold serves.In 202_, 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 masses 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 ceaselessly on the technology.In practice I am explored ceaselessly, 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 gross error in unit process 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, assure 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.Press 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 classified 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 needless 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 loss, 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 possible use;Development is tasted without cost dish, in order to reduce cost.The place on put together is narrated, in this year, pass 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 ceaselessly, 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 202_, 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 ceaselessly 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, 202_ what our group can move toward a successful 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, business, company, work steadily sureness is ongoing, violet gold must be met certainly the meeting of development is better and better.

第三篇：食堂厨师长职责

食堂厨师长职责

厨师长主要职责是：

一、协助食堂主任做好食堂厨房管理工作，重点抓好伙食质量。

二、负责制定本食堂主、副食品原材料需求计划，对购进的原材料质量、数量认真检查验收，严禁腐烂变质和无有效证件的原料入库和进入加工、销售环节，杜绝食物中毒事故。

三、认真抓好加工、烹饪、销售全过程的管理，按照菜谱安排好主、副食品的加工和调制，掌握好调味品的用量，严格把好饭菜质量关。

四、根据食堂实际和师生口味需求，经常组织厨师们在岗培训，研究和提高烹饪技术，改善饭菜质量。

五、加强生产调度，科学合理安排人员，按时组织开饭，保证开饭时间，做到现炒现卖，按顿分批次制作，确保热饭、热菜供应。

六、规范操作，配菜合理，加强对加工工序的流程管理，确保饭菜可口，让就餐者满意。

七、完成领导交办的其他工作。

第四篇：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；

阳光恒昌物业服务有限公司

4.6负责对厨师进行店规店纪，思想品德教育，相关技能专业知识定期组织学习，总结工作；

4.7制定新老员工技能培训计划，并组织实施； 4.8协调好食堂厨房与公司各部门的工作关系； 4.9及时传达上级领导的有关指示； 4.10做好食堂厨师的工作技能培训；

4.11经常性地对厨房各个区域进行检查，及时发现和通报厨房存在的所有问题，并及时做出整改方案；

4.12定期（每个工作日）召开5分钟会议，对当天发现的问题做出整改，定期讨论研发新菜品方案，提出合理化建议； 4.13每天检查员工考勤情况、仪容仪表情况；

4.14每天早会时必须安排好当天的工作，做好第二天的工作计划。包括申请购货、核对食谱、检查卫生、检查当日购进的食材等； 4.15检查菜房的环境卫生、食品的摆放和卫生，及时解决存在的问题； 4.16全面了解市场价格，做到合理安排、有效利用 , 在确保饭菜质量的同时，降低成本；

4.17全面掌握用餐人员的口味，制定合理、营养的食谱，力争价廉质优，确保满意进餐； 支持性文件 5.1《食堂管理手册》 5.2《餐饮服务SOP》 相关记录

阳光恒昌物业服务有限公司

6.1《食堂厨房每日工作检查表》 6.2《食堂留样登记表》 6.3《燃气开关检查表》 6.4《餐具消毒记录表》 6.5《整改通知单》 6.6《厨房设备检修记录表》 6.7《厨房卫生检查表》 6.8《库存记录表》

第五篇：食堂厨师长管理制度

食堂厨师长管理制度

一、班前列会的工作检查，每天上班后要对食堂厨房各岗进行检查，对各岗存在的问题，备货和原料加工储备的情况做到心中有数，并及时处理检查中发现的问题，并指导改进。

二、例会制度，食堂厨师长要坚持每日的例会制度，对昨日工作情况和客人反馈意见要做一个详细的总结，并对当日的工作做布置和安排。

三、开列菜谱，根据预定单据和用餐标准，食堂厨师长要及时准确的制定每日菜单，菜单的安排应该符合排菜的四项原料和用餐者的风俗特点。

四、监促和制作各种包厢、卡座菜品，根据点餐的不同形式和用餐者的具体要求及季节菜，制定菜单，并督促和制作菜品，确保每一道菜品达到质、量、色、形、味的各种要求。

五、审查和验收各种原料：食堂厨师长要根据当日业务情况制定、审查、验收各种原料的购买申请计划和验收单据，严格把关，做到食品原料不积压、不浪费，符合质量和成本的要求。

六、安全制度的检查：食堂厨师长每天都要坚持安全制度的检查和监促，下班前对煤气的开关、用电、用水，以及门窗都要认真进行查看，不能有细毫马虎，并定期、定时对在岗员工进行安全知识，安全防范等教育。

七、认真做好日考勤工作，每日根据班次安排要按照每一员工出勤情况如实做好考勤工作，要求一视同仁，严格的掌握请假制度，并于每月2日向公司综合办提交考勤表。

八、每月底要认真对全体员工进行考核评定，根据每一员工的表现，进行如实的评定，并对评定不及格员工进行通报，指出问题帮助他们提高认识。每月评出优秀员工一名，公司给予100元奖励。

九、定期研发新品种，每季要有应季品种几款。

十、定期组织员工的业务知识培训，针对业务技术存在的普遍问题每月5日前要做出当月的培训计划，并按计划进行实施，如期研发新品种，每季要有应季品种10款。

十一、协调食堂与协力各部门的关系，监督食堂卫生和食品质量情况，确保员工就餐满意、严禁员工倒餐。

十二、出现特殊情况及时与总厨沟通。

十三、成本核算，按不同季节变化对所经营的菜品要逐个进行成本核算，每月将二级库的库存情况进行认真盘点，报财务部门核算。