Evaluation system of kitchen big stove group

kitchen reward and punishment system

according to the regulations of the restaurant and the specific situation of the kitchen, employees in various positions in the kitchen who meet the reward and punishment conditions will be rewarded internally:

(1) those who meet one of the following conditions will be rewarded:

1. Those who have participated in cooking competitions held in the world, countries and provinces and achieved excellent results.

2. Winners who have published personal cooking monographs and published their works and papers in authoritative cooking magazines.

3. Those who are loyal to their duties, have been out of Man Qin all year round, have outstanding work performance and have been praised by guests many times.

4. Put forward reasonable suggestions for kitchen production and management, which will produce great benefits after being adopted.

5. those who promptly eliminate the hidden dangers of major accidents in kitchen production.

6. Those who have been praised by customers for many times.

7, health work has always been outstanding, recognized by everyone.

8, save materials, comprehensive utilization of outstanding achievements.

(2) Those who have one of the following circumstances will be punished:

1. Those who violate kitchen discipline and refuse to listen to dissuasion.

2. Disobedience to distribution affects kitchen producers.

3. Careless work causes customers to complain about the kitchen work or the quality of dishes.

4. Those who practise fraud or gossip, create conflicts and affect the working relationship between colleagues.

5. Those who fail to produce according to the operating rules and damage the kitchen equipment and utensils.

6. Those who fail to produce according to the operating procedures, thus causing serious accidents.

7. Those who beat others.

9. Those who fail to clean the raw materials on time, resulting in deterioration and bad taste.

(3) The implementation of the above-mentioned reward and punishment regulations is based on facts and specific circumstances. The chef proposes the specific reward and punishment methods and scope, and those who make outstanding contributions or make serious mistakes will be reported to the restaurant manager for handling according to the employee code and other regulations.

Xi. Management system of kitchen staff assessment

(1) Principles of assessment

1. Assessment is a routine work, which is carried out once every quarter. The executive chef should cooperate with the personnel department to make it procedural and institutionalized.

2. Have a full understanding of the performance of the employees being assessed, make careful preparations before the assessment, and collect the performance records since the last assessment, so as to ensure the accuracy of the assessment results and convince the employees being assessed orally.

3. The work is earnest and meticulous, and it is practical to ensure the fairness and objectivity of the evaluation work.

4. During the assessment, the appraisers and the appraisers should exchange opinions face to face, and choose a quiet environment free from external interference, so that the appraisers can talk frankly and improve the assessment effect.

5. On the basis of objective and fair evaluation, according to the performance and performance of each employee, combine the evaluation results with the reasonable use and remuneration of employees, so as to mobilize the enthusiasm of employees and improve work efficiency.

(2), assessment content

1, quality. Including whether employees have the above-mentioned intentions, whether they are loyal to their jobs and their trustworthiness; It also includes employee organization, discipline, professional ethics, personal hygiene and gfd.

2. Ability. According to the different types of jobs, positions, management ability and business ability of employees, they are classified and assessed.

3. Attitude. Mainly refers to the professionalism and work attitude of employees, including discipline, attendance, work initiative and enthusiasm.

4. performance. It mainly examines the contribution made by employees to the restaurant and the quantity and quality of the tasks completed.

(3), assessment methods

1. Personal summary method: the examinee signs his/her comprehensive performance in the form of written summary.

2. Team evaluation method: A method in which colleagues in the team are organized and prepared to discuss and evaluate back to back.

3. business operation assessment: the head chef or chef conducts the actual operation assessment, which includes comprehensive business operation assessment and post business operation assessment.